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taste of the mediterranean

Suggested Salads

  • Classic Caesar Salad:  Hearts of Romaine with our homemade Dressing, Herb Croutons and shredded Parmesan Tuscan
  • “Bread” Salad:  Romaine Lettuce, Tomatoes, White Beans, Mushrooms, Capers & cubes of Italian Bread, with Balsamic Dressing &Parmesan Cheese
  • Tabbouleh:  Bulgar Wheat, Parsley, Mint, Cucumber, Lemon, Garlic and Tomato
  • Salad Caprice: Slices of Tomato and Fresh Mozzarella Cheesewith Fresh Basil and Pesto Vinaigrette
  • Greek Pasta Salad with Baby and Sundried Tomatoes, Kalamata Olives, Cucumber, Red Onion, Artichoke Hearts, Red Bell Pepper,  Feta Cheese and Lemon  Mint Dressing
  • Mixed Field Greens with Walnuts, Dates, Apples, Red Onion, preserved Lemon and Feta Cheese tossed with Pomegranate Vinaigrette
  • Spinach with Sundried Tomatoes, sautéed Mushrooms, Feta Cheese and Kalamata Olives, tossed with Pancetta Vinaigrette

House Specialty Entrées

  • Moroccan Style Vegetable Tagine with zesty, aromatic Red Sauce Polenta Pie, layered with roasted Eggplant, caramelized Onions, Peppers, Garlic, Ricotta, Mozzarella and Parmesan Cheeses, and Roasted Tomato Sauce
  • Breast of Chicken Sautes: “Piccata”, with Lemon, Capers, White Wine and Garlic Butter Sauce “Marsala”, with Tomato, Mushrooms, Garlic and Marsala Wine
  • “Spumante” with Champagne Sauce and Grapes
  • “Zorba” with Sundried Tomatoes, Kalamata Olives and Feta Cheese“Dijon” with Rosemary, Dijon and Caper Sauce
  • “Morocco” with mild Curry Sauce and Fresh Peaches
  • Prawn Saute with lots of Garlic, julienne Vegetables, fresh Basil and White Wine
  • Seared Filet of Salmon with Roasted Red Pepper and ground Almond Romesco 
  • Oven Roasted Salmon with Breadcrumb, Sundried Tomato and Olive CrustFilet of Swordfish with Mediterranean Salsa
  • Vert:  finely chopped fresh Thyme, Garlic, Capers, Parsley, Green Olives, Lemon and Olive OilOr, Saffron Orange Sauce
  • Rosemary roasted Tri-tip or Tenderloin of Beef with caramelized Onions and Mushroom-Madeira Demi Glaze
  • Rosemary Roasted Loin of Pork with Dried Fruits, Mushrooms and Fresh Herbs, and Port-Dried Fruit Demi-Glaze

Suggested Accompaniments
  • Grilled Vegetables garnished with Feta Cheese, Olives and Peppers
  • Poached Asparagus with Lemon Vinaigrette and roasted Red Peppers
  • Tuscan Vegetable Saute with Garlic, a touch of Balsamic Vinegar,fresh Oregano and Olive Oil
  • Sherried Fava Beans with Mushrooms and OnionsRosemary or Curry roasted Baby Red Potatoes
  • Creamy Polenta with Wild Mushrooms or Gorgonzola Cheese
  • Saffron Rice Pilaf with or without Dried Fruits and Nuts
  • Couscous with Pinenuts, Currants and Lemon Cinnamon Dressing

sample menus
american melting pot
breakfast
california BBQ
Fiesta Country
Flavors of Asia
Hawaiian Luau
Hor d'oevures
Indian Thai
Mediterranean
Salads and Sandwiches Seafood and Veggie Buffet
South of France
Sweets
Tapas Specialties
Taste of New Orleans
Tuscan Italian

Mediterranean


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© 2006 Alta Cuisine Gourmet Catering | 1555 South Novato Blvd | Novato, CA 94947
415.898.3230 | Fax: 415.898.3231 | altacuisine@aol.com