Los Angeles Fine Catering  |  Taste of Pace



—  Spring Pea Arancini  —
asparagus, teramosalata, chives

—  Burrata  —
green garlic, pistou, chive blossom, ciabatta

—  Grilled Cheese —
cherry tomato confit, olive bread, basil

—  Avocado Mousse —
watermelon radish, mango, cilantro, cucumber cup

—  Deviled Eggs —
Beet- Pickled, Chives

—  Endive Spear —
herb goat cheese, crushed spiced almond, caramelized leek

—  Fried Squash Blossom —
herb ricotta, fleur de sel smoked pepper, tomato marinara

—  Grilled Watermelon Skewers —
mint mozzarella, balsamico

—Sepia Agnolotti—
spring pea, mint, bottarga, chili flakes

—Hamachi Tartare—
purple potato, sesame seeds, micro cilantro

—Lamb Kofta—
tzatziki, dill

—Grilled Skirt Steak—
paprika aioli, parsley

—Pork Rilletes—
pickled shallot, paper crostini

—Pork Rilletes—
pickled shallot, paper crostini


—  Olive Tapenade —
honey almond goat cheese, sun-dried tomato hummus, flatbread

—  Seasonal Fruit Platter —
honey whipped ricotta, toasted crushed almonds

—  Vegetable Crudités —
farm fresh, creamy herb dip

—  Pork Brioche Slider —
Pork, parmesan, avocado mousse, brioche

—  Beef Brioche Slider —
beef, white cheddar, olive mayo, red onion, brioche

— Buttermilk Fried Chicken  Slider —
napa slaw, sriracha mayo, brioche

— Artesianal Cheese Platter —
house made date paste, spiced almonds, costini,

— Antipasti Platter —
oil cured olives, capsicum, eggplant, spiced almond

— Squash Blossom Tart —
tomato, eggplant, housemade ricotta

—Herb Ricotta Tart—
fava, green garlic, pickled fennel, mascarpone

—Herb Crostini—
tomato basil, burrata pesto, eggplant dip



—  Wild Mushroom Risotto Cake  —
lemon aioli, rapini flowers

—  Gnudi  —
beet, pesto

—  Spinach Fettuccine  —
dandelion greens, sugo rosa, bacon, walnuts

— Corn Gnocchi  —
browned butter, wild mushrooms, basil

— Charred Pea Tendril Risotto  —
asparagus, spring pea

— Two-Toned Gazpacho  —
herb pistou burrata, olive tapenade, ficelle crostini

— Ficelle Crostini  —
summer corn, red pepper coulis cherry tomato confit, pesto

— Torn Crouton  —
asparagus, morals, house-made lardon, poached egg

— Lamb Stuffed Eggplant  —
buttermilk yogurt, pickled raisin

— Shrimp and Grits  —


—  Mixed Heirloom Lettuces —
toasted almonds, ricotta salata, red onions, white wine vinaigrette

— Burratta —
Tomato, torn bread crouton, cucumber, basil, red wine vinaigrette

—  Bloomsdale Spinach —
pickled green strawberries, feta, pinenuts, red onion, honey cider vinaigrette

—  Fried Chicken and Romaine —
cherry tomatoes, creamy herb dressing, corn, avocado, cherry tomato, goat cheese, arugula, basil, ramp vinaigrette

—  Peach and Fig —
arugula, radicchio, arugula, blue cheese, hazelnut vinaigrette

—Haricot Vert —
english pea, fava bean, salanova, goat cheese, radish, herb champagne vinaigrette

— Watermelon —
cherry tomato, persian cucumber, torn basil, creamy kaffir lime cilantro dressing



—  Chicken Confit —
sauce balsamico, beet quinoa, lemon asparagus

— Stuffed Chicken—
savory cabbage, prosciutto, leek, veal red wine reduction, warm bread

—  Lily’s Chicken Agro Dolce —
crispy risotto cakes, peas, shallot, mint

—  Grilled Halibut —
red pepper coulis, herb roasted fingerling potatoes

—  Spiced Lamb Chops —
sage-crusted orange, cherry veal reduction, herb polenta

— Tomato Ragu Stack—
polenta, eggplant

—  Grilled Pork Chop —
peaches, red wine reduction, slow-cooked grits

—  Sous Vide Pork Chop —
asparagus spring pea risotto, charred pea tendrils

—  Miso Sapporo Short Rib—
pickled ginger, micro shiso, wasabi mash

— Dukkah Crusted Bass—
quinoa, avocado radish slaw, wild mushrooms

—  Market Fish with Salsa Verde —
roasted asparagus, herb polenta cakes


—  Airline Chicken Breast —
lavender and summer herb roasted

— Tri-Tip—
tomato corn relish and grilled hanger, salsa verde

—  Salt Crusted Hanger Steak —
thyme pistou, veal jus, parsley, fresh radishes, cipollini onions

—  Pork Belly Roulade —
grilled pork chops, peaches, red wine reduction

—  Brined Salmon Filet —
dill caper lemon creme fraiche