Advantage Catering

Advantage Catering and event planning focuses on providing a wide range of catering services to suit almost every possible event. For fine catering and event planning that will be remembered for a lifetime look no further then Advantage Jewish Catering. No project is too small or too large we can safely guide you through all the minefields of organizing your perfect event. Please call us 24/7 at 818-624-4242 or email us at jeff@advantagecatering.com.  You can make an appointment to come by our offices at 101 North Victory Blvd. Burbank, California 91502.

Contact Chef Jeff

Phone: 818-624-4242

Email: jeff@advantagecatering.com

101 N Victory Blvd #236
Burbank, CA 91502

Vegan

Vegan Buffet

Written by Jeff Stansfield

Stationary Hors D Oeuvres (Choice of Three)

  • Chef’s Choice Cheese Display with Market Fruit and Preserves
  • Mezze Platter with Hummus, Baba Ganouj, Roasted Red Peppers, Olives Salad, and Fresh Pita
  • Antipasto with Marinated Artichoke, Sweet Peppers with Arugula, Marinated Cherry Tomato with Mozzarella, and Mixed Olives
  • Vegetable Crudite with Roasted Onion Dip and House Ranch
  • Farmers Market Fruit Display with Local Honey
  • Hierloom Salsa Trio with Organic Tortilla Chips

Salads (Choice of Two)

  • Pepper Mix with Julienne Onion, Feta, and Pear Mustard Seed Vinaigrette
  • Herb Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette
  • Mixed Greens with Cucumber, Tomato, Carrot, and Garlic Croutons with House Made Buttermilk Ranch
  • Wild Arugula with Peach, Nectarine, Chevre, and Apple Cider Vinaigrette
  • Raw Summer Vegetable Salad with Herb Vinaigrette
  • Mixed Greens with Goat Cheese, Sliced Almonds, 9 Grain Croutons, Goji Berries, and Avocado Dressing

Main Dishes (Choice of Two)

  • Grilled Eggplant with Roasted Onion, Tomato, and Garlic Quinoa
  • Pan Sautéed Polenta with Carrot, Celery Root, and Fire Roasted Tomatoes
  • Portabella Mushrooms with Chimmi Churri on a bed of Roasted Garlic Angel Hair Pasta
  • Spicy Coconut Curry with Market Vegetables and Brown Rice
  • Grilled Polenta Cake with Market Vegetable Ragout
  • Homemade Pappardelle with Cauliflower Parmesan Emulsion finished with Truffle Oil
  • Pan Seared Sesame Tofu with Ginger Scallion Relish
  • Angel Hair Pasta Checca
  • Nuts about Mushrooms Pasta Penne with Sherry
  • Beet Spaghetti with Baby Broccoli, Red Onion, Living Tree Olive Oil, and Santa Barbara Olives
  • Four Cheese Ravioli with Fire Roasted Tomato Sauce
  • Grilled Veggie Lasagna
  • Butternut Squash Ravioli with Brown Butter and Crispy Sage

Sides  (Choice of Two)

  • Roasted Weiser Farms Potatoes with Marjoram and Thyme
  • Truffle Potato Puree
  • Garlic Smashed Potatoes
  • Mirepoix Quinoa
  • Wild Mushroom Quinoa
  • Cranberry Mint Cous Cous
  • Roasted Tomato and Onion Panade
  • Green Bean Amandine
  • French Beans with Crispy Shallot
  • Grilled Broccolini with Garlic and Lemon
  • Sesame Broccoli with Red Onion and California Raisins
  • Grilled Asparagus
  • Roasted Asparagus Marinated in Grapefruit Juice
  • Glazed Market Root Vegetables
  • Grilled Farmers Market Vegetables
  • Grand Ma’s Mac N Cheese

150 + $39.99 per person

4 Hour Event Time +$100 setup and cleanup fee


Includes

Artfully Displayed Buffet with Linens

Lemonade Station

Coffee Station (Regular or Decaffeinated)

Uniformed Service Staff

Napkins, Silverware, Glass and Stemware,

Coffe Cups, and Plates


Not Included

Table Linens

Tables and Chairs

Wine and Champagne

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