Innovative, Seasonal, Personalized Menus
Created especially for your in-home entertaining
In addition to full service catering, we will create drop off, fully plated menus so that you may entertain in a safe and festive way.
Our team is fully vaccinated and boosted, and we will continue to take every precaution to guarantee you and your guests a safe and enjoyable occasion.
The Bounty of Northern California
Asparagus from the Delta, strawberries from Watsonville, stone fruit from Gilroy, beguiling cheeses from Marin and Sonoma, and any number of vegetables from the Salinas Valley...
The flavors of spring and early summer.
Nutmeg Kitchens brings them to your table to share with friends and family.
Together, we can create a seasonal menu that suits your occasion, palate, and budget. Gluten-free and vegan selections are always menu options. Begin your flavor journey by completing our special event questionnaire.
The costs of service personnel and rentals are in addition to Nutmeg Kitchens' chef fee and cost of ingredients.
Due to liability insurance, Nutmeg Kitchens is unable to purchase or serve alcoholic beverages.
To Whet Your Appetite...
The fresh flavors of spring
Cheese & Dips
~ Goat Cheese Torta with Fig Jam and Mint Pesto
~ Lemon and Thyme Marinated Feta
~ Sundried Tomato Hummus
~ Cowboy Caviar
~ Cilantro-Mint Chutney
~ Moroccan Carrot Dip
~ Margie's Mediterranean Dip
~ Blue Cheese Grape Truffles
~ Brie-Sweet Pepper Jelly Cups
~ Arugula Green Goddess Dip
~ Northern California Cheese Board with Fruit and Nuts
~ Marsala-Honey Baked Chicken with Apricots
~ Boneless Chicken Thighs with Carrots & Tangy Apricots
~ Grilled Marinated Flank Steak and Vegetables
~ Baked Dijon Salmon
~ Mediterranean Baked Sole with Lime Butter
~ Shrimp Scampi
~ Roasted Salmon with Herbs and Seasonal Vegetables
~ Ahi Poke Salad
~ Spinach, Strawberry & Pecan Salad with Poppy Seed Dressing
~ Chicken Salad with Tarragon, Grapes & Pecans
~ Mixed Greens and Herbs with Classic French Vinaigrette
~ Arugula, Pine Nut and Shaved Parmesan with Oil and Vinegar
~ Beet, Radicchio, and Goat Cheese Salad with Pistachios
~ California Potato Salad
~ Chicken Salad Veronique
~ Green Goddess Cobb Salad
~ Shrimp Louie
~ Roasted Asparagus Spears with Prosciutto
~ Romesco Endive Leaves with Olive Tapenade
~ Sundried Tomato Hummus & Olive Tartlets
~Apricot-Chevre Bites with Pistachio Dust
~ Pea Pesto & Homemade Ricotta Tea Sandwiches
~ Balsamic Strawberry & Ricotta Bruschetta
~ Coconut Shrimp
~ Mini Crab Cakes
~ Ian's Fire Shrimp Skewers
~ Spring Vegetable Korean Glass Noodles
~ Mushroom, French Lentil and Seasonal Vegetable Medley
~ Pesto, Peas and Pasta
~ Golden Red Lentil Soup with Spinach
~ Seasonal Vegetable Stuffed Portabella Mushrooms
~ Jack Fruit Chili
~ White Bean Primavera
~ Creamy Cauliflower Pasta with Parmesan Breadcrumbs
~ Baked Pork and Beans
~ Sesame Snap Peas
~ Honey Roasted Baby Carrots
~ Asparagus with Lemon Sauce
~ Herb Roasted Marble Potatoes
~ Beets in Orange Vinaigrette
~ Sauteed Green Beans with Shallots and Walnuts
~ Cilantro Lime Rice Pilaf
~ Farro with Spring Vegetables and Herbs
~ Black Eyes Peas
~ Honey Cornbread
How can we help you?
Please let us know the date of your event, the number of guests, any dietary restrictions or food allergies, and any other pertinent information.