Sampling of Some of Malibu Catering Dishes

Crab Fennel Cakes- with lemon
Aged Rib Eye- grilled with smoked salt butter
Roasted Colorful Carrots- with toasted pumpkin seed oil
Châteaubriant- on rosemary mashed potatoes with warm fresh fig and onion relish with balsamic syrup 
Micro Greens Salad- with apples, toasted almonds, marinated goat cheese with passionfruit dressing
Spectacular Buffet- for a
baby shower
Sauteed Shrimp - on fennel and belgian endive salad with lemon butter
Vegetarian Buratta- with eggplant, Heirloom tomatoes, basil and grape balsamic reduction
Plank Baked Whole Salmon- with dill garlic butter and citrus
Apple, Fennel, Cucumber and Jicima Salad- with opal and green micro basil with truffle oil and lemon dressing
Broccoli - with almonds and lemon butter
Halibut - baked with chive butter, on a fennel, pine nut, baby tomato salad and bacon
Holiday Buffet- butternut squash soup, lamb lollipops with fig glaze- to list a few
Mini Pretzel and Brioche Rolls- with herb butter
Acini de Pepi- roasted cauliflower, garlic, saffron and basil butter, onions and basil
Italian Buffet
Date and Fig Crackers- with vegan chive cream cheese and quince jam
Seared U10 Sea Scallop- on super thin cucumber and onion salad
Brazil Nut Vegan Brownie
Baked Salmon- on spinach salad with mango, avocado and cilantro
Baked Caribbean Lobster Tail- with cilantro pesto rice, asparagus with green Thai Chili Lime butter
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2015 Copyright- Lisa Stalvey