Ali's Catering
(415) 608-7361 |
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 Cooking
has been my passion since I could reach the kitchen sink. I
have had some formal training but mostly I am self taught.
My food is inspired by the cultures I have an affinity to.
All the ingredients are the freshest of the season. Quality
and fun are the best description of my food. I do all my own
cooking and buffet design therefore I can accommodate
smaller groups up to 100 people.
Pricing is based on menu choice, number of people, location
and duration of event. I look forward to serving you.
Warmest Regards,
Ali Tejeda |
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Ali’s Sample Catering Menus |
Hawaiian Paniolo BBQ
Rancho Carne Asada Dinner
Caribbean Dinner
Mediterranean Nights Dinner
Like Water for Chocolate, Mexican
Dinner
The Big Night, Italian Dinner
Californian Alfresco Lunch
Fiesta Espanola
Nuit le Tahiti
Farmers Market Dinner
Casual Dinner
Wedding Banquet Menu
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Other menus can be created especially for your event. |
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Hawaiian Paniolo BBQ
Appetizers
Miso-shoyu Chicken Wings
Shrimp, Mango Salsa w/ Tortilla Chips
Main Course
Paniolo Pork Ribs or
Pan Seared Teriyaki Salmon
Steamed Rice
Hawaii’s Plate Lunch Macaroni Salad
Green Salad
Dessert
Malia’s Pineapple Upside-down Cake
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Rancho Carne Asada Dinner
Appetizers
Guacamole & Tortilla Chips
Salsa Mexicana (fresh tomatoes, jalapeno chilies, onion & cilantro)
Salsa Ranchera (spicy hot)
Fresh Radishes, Pickled Jalapenos & Carrots
Main Course
Carne Asada (thinly sliced grilled meat)
Roasted Corn
Pinto Beans
Grilled Spring Onions and Chilies
Tortillas
Dessert
Tropical Fruits and assorted Mexican Cookies
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Caribbean Dinner
Appetizers
Shrimp, Jicama & Mango Salad
Caribbean Guacamole & Chips
Main Course
Coconut Rice
Black Beans
Vegetable Rundown
Jerk Chicken
Fried Plátanos
Green Salad
Dessert
Pineapple Upside-Down Cake
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Mediterranean Nights
Appetizers
Mixed Olives
Roasted & Marinated Eggplant and Peppers Goat Cheese
French bread
Main Course
Fresh Tomatoes Salad in Olive Oil & Lemon
Sautéed Greens with Pine nuts
Couscous with vegetables
Grilled butter flied Leg of Lamb marinated in Garlic, Olive Oil, and
Pomegranate Molasses
Dessert
Medjool Dates
Fresh Fruit
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“Like Water for Chocolate” Mexican Dinner
Appetizers
Guacamole
Salsa Mexicana &
Tortilla Chips
Main Course
Chicken
Enchiladas with Chili Rojo (Red Chili
Sauce) or Salsa Verde (Green Sauce), or Crab
Enchiladas in Salsa Verde (Green Sauce)
Pinto or Black Beans
Mexican Rice
Shredded Cabbage, Sliced Radish & Onions &
Tomatoes Condiments
Dessert
Chocolate Brownies with Strawberries
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“The Big Night” Italian Dinner
Appetizers
Tomato, Buffalo Mozzarella & Basil Salad
Eggplant Caponanta
Pesto Dipping Sauce
French bread
Main Course
Rigatoni with Oxtail Ragu or
Baked Penne with Seasonal Roasted Vegetables
Arugula, Fennel & Gorgonzola Salad
Dessert
Dianda’s Almond Tort
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Alfresco Buffet Lunch
Appetizer
Elegant Cheese & Grapes Platter
Guacamole & Tortilla Chips
Shrimp & Mango Salad
Assorted Bruschetta
Entrée
Tomato, Buffalo Mozzarella & Basil Salad
Aldente Green Beans in Garlic, Olive Oil & Lemon Zest
dressing
Baked Salmon in Citrus marinade
Grilled Flat Iron Steak
Purple & Red Potato Salad with Crab
Dessert
Fresh Fruit Tray and Assorted Cookies
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Fiesta Espanola
Appetizers
Manchego Cheese with Membrillo
Olives
Main Course
Paella Valenciana
Ensalada Espanola
French bread
Dessert
Flan
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Nuit Le Tahiti
Appetizers
Mini Proscuitto, Brie and Fig Confit Sandwiches
Spicy Garlic Shrimp
Brie Wheel & Grapes
French Baguette
Entrée
Chicken Fafa
Steamed Rice or Potatoes Gratin
Steamed Aldente Vegetables with Aioli
Sensual Salad Bar
Tropical Fruit Platter
Dessert
Coconut Ice Cream
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Farmers Market Dinner
Antipasto Platters
Grilled Sweet Peppers, Zucchini & Eggplant
Fresh Local Goat Cheese
Artichoke & Parmesan Dip
Fresh Baked French bread
Entrée
Marinated Grilled Flat Iron Steak
Rosemary Garlic Potatoes
Roasted Asparagus with Gremolata
Organic Greens with Fennel and Blood Orange in Citrus Vinaigrette
Dessert
Fresh Fruit Cobbler
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Casual Dinner
Appetizers
Antipasto Platter
Olives, salami, cheese and artichoke spread
French bread
Entrée
Baked Penne with Roasted Local Vegetables
Grilled Chicken and Apple Sausages with
Caramelized Onions and Sweet
Peppers
Mixed Greens Salad with Fennel and Oranges
Dessert
Half Moon Bay Pumpkin Cheesecake
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Wedding Banquet Menu
Appetizers
Seasonal aldente vegetable platters with aioli dip
Assorted roasted sweet peppers in olive oil and
garlic
Fresh local goat cheese & French bread
Cold Shrimp with cocktail sauce
Spicy garlic shrimp
Entrée
Roasted Pork Loin wrapped in Applewood Smoked Bacon
Rosemary new potatoes
Broiled Salmon in a citrus marinade
Green beans with garlic, lemon zest and olive oil
Organic mixed greens and fennel with blood orange
vinaigrette
Artisan dinner rolls
Dessert
Wedding Cake
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