Heirloom LA Catering

assorted freshly baked breads and pastries including an assortment of muffins, scones and dreads

seasonal fruit platter with fresh milk cheeses, toasted brioche and house made granola

seasonal fruit salad layered with home baked granola and greek yogurt

roasted garlic redskin smashed potatoes layered with parmesan reggiano cheese

prosciutto cotta, salame, roasted tomatoes, pickled fennel, peppadew peppers, gaeta olives, confit artichokes, fresh chopped herbs, and choice of burrata, goat's milk ricotta or aged pecorino

bananas, macerated berries, and cinnamon apples lopped with sweet cream butter, whipped creme fraiche or blueberry maple glaze

house cured smoked scottish salmon with caper berries. lemon, sweet torpedo onions and whipped chive and roasted vegetable mascarpone served with mini-bagels and cream cheese platter deluxe: organic heirloom tomato sticks, hydrapanic. butter leaf cups and shaved english cucumber with sea salt capers and castelvetrano olives

farmer's market driven with prosciutto cotto, set lame, roasted tomatoes, pickled fennel, peppadew peppers, gaeta olives, confit artichokes, fresh chopped herbs and choice of burrata, goat's milk ricotta or aged pecorino

applewood smoked bacon, house made sausage and roasted garlic redskin potatoes, smashed and layered with parmigiano reggiano

24 hour braised nueske smoked corned beef with yukon gold potatoes, fennel, and sweet corn with bacon'd aioli

with aioli and peppadew peppers, chives and paprika

with beet horseradish

with tomato ceviche

vietnamese rice crepe, pickled carrots and radish, and nuoc cham gelee

coinchinitas pibil, queso oaxaca, honey, guajillo sauce, pickled onion

jidori chicken, rice porridge, quail egg, crispy chicken skin

puffed rice flour shell, green chickpeas, tamarind chutney, lime yogurt

with avocado, pickled onion, cucumber

with cucumber salsa

warm marinated garbanzo salad with snap and english peas, blatjang of cipolina onions & garden herbs

house made pasta and roasted butternut squash with maple sage brown butter

with rocket arugula and lemon

with charred burrata, basil and black olive

with house made creme fraiche and crispy spicy pepitas

with pancetta hollandaise

with creme fraiche and speck

on a saffron infused risotto cake with lemon and sriracha

with yukon potatoes with charred cherry tomato

on crispy brioche with diced tomatoes and cucumber aioli

with hazel nut romesco, black bean pure and lemon

house made brioche buns with niman ranch beef burger, smoked white cheddar cheese, house-made ketchup, pickles, and arugula slow

mini ciabatta hero breads, bbq pork, peppadew slaw, bbq sauce and cheese fondue

spicy buttermilk jidori chicken, brown butter sage, shaved sea salt, blueberries and maple syrup

with battered turbot, kennebek fries, thyme, house made tartar sauce and malt vinegar

red wine braised brisket with sweet potato, root vegetables, and hasted marshmallow

green pepper braised wild boar stuffed pastry, almond romesco, creme fraiche, shaved sea salt and marjoram

sauteed wild mushroom and fresh ricotta served with lemon-garlic aioli and red pepper almond romesco

served with chipotle lime aioli and chives

sweet and jidori wing pops with spiced chili dipping sauce

ciabatta bread, smoked mozzarella, roasted vegetable caponata with sweet and sour onions

colorado lamb meatballs, roasted almonds, bell pepper romesco and creme fraiche.

on top of purple sauerkraut, caramelized onions, bell peppers, spicy mustard and served with house-made brioche buns

artisan cured meats, fresh milk cheeses, olives, organic pickled vegetables, grilled flat, breads, pizza bread pudding and house made crostini & dips

chopped shrimp marinated in shaener farms lemon, lime and cilantro with shaved serrano chilies, crushed avocado, and citrus creme fraiche served with house made crispy tortillas

garlic grilled ciabatta with heirloom tomatoes, burrata and red onion with creme fraiche ranch dressing and parsley

grilled with cured meats & vegetables and served with creme fraiche ranch dressing & parsley

shaener farms baby eggplant baba ganoush and black garbanzo bean hummus served with heirloom fresh baked bread & house made pita

cannellini, arugula and pecorino served with grilled heirloom la breads

hydroponic butterleaf lettuce cups with choice of marinated sweet and sour jidori chicken roasted and grilled heirloom vegetables poached halibut salad with lemon, fennel and garlic. carved prime beef ribeye cap with shaved parmesan, shallots and lemon vinaigrette

with fresh tomatillos and aged jack cheese

with charred peppers and cilantro

with roasted eggplant and romesco tamale

with fresh mozzarella, ricotta and basil

chef's choice of market greens, seasonal fruits & vegetables served with house vinaigrette

butter leaf hearts, grapes, pomegranate seeds, fresh chevre, walnut crisps and riesling vinaigrette

butter leaf lettuce, arugula, charred carrots, snap peas, baked ricotta, pecan vinaigrette and spicy pumpkin seeds

organic heirloom tomatoes and fresh market fagioli bean salad with green beans, organic purple butter leaf lettuce white balsamico and tomato-marjoram vinaigrette

thyme & spring garlic sauteed bay scallops, mussels and pork shrimp with english pea tendrils, wild arugula, preserved lemon & purple basil

with market fresh beans, haricots verts. shaved fennel, french feta, and tomato-marjoram vinaigrette

with fresh corn, wild rocket arugula, heirloom cherry tomatoes, baby organic carrots, and cipolinni, house-made coats milk ricotta and creme fraiche buttermilk vinaigrette

with english peas $ pea tendrils, sliced sugar snap peas, shaved parmigiano reggiano, purple basil and citrus vinaigrette

hothouse butter leaf wedges with lemon thyme vinaigrette. sweet and sour onions and crumbled humboldt fog

weiser farms sweet and sour roasted banana and french fingerling potatoes with ped wine vinegar sweet and sour onions, wild rocket arugula & smoked crispy bacon

green beans, yellow french beans, black eyed peas, cranberry beans, cannellini beans, roasted yams, pickled peppers, white balsamic vinegar & greens

soft medium cooked eggs quartered, caper berries, olives, whole grain mustard, frisee, mustard greens and red onion

roasted organic carrots, baked ricotta, cumin pecan vinaigrette, spicy pumpkin seeds, and crispy kale

eggplant, bell peppers, zucchini, cauliflower, sweet & sour onions, roasted tomatoes, charred fennel, and arugula

pulled roasted chicken, sweet & sour onions, aioli, and arugula

roasted halibut / bass / grouper / snapper (whatever's freshest), pickled peppers, greens, pickled pepper aioli. castelvetrano olives, parsley, and lemon

sliced medium rare prime rib cap steak, lemon aioli, arugula shaved parmigiano reggiano, crispy red onions, and fresh chives

mcgrath farms lima bean salad with snow pea tendrils, shaved fennel, heirloom tomatoes, french feta, and white balsamico

heirloom ricotta cavatelli salad with shaener farms white eggplant, green and yellow zucchini, opal basil and wild arugula

with fresh corn wild rocket arugula, heirloom cherry tomatoes, baby organic. carrots, and cipolinni, house made raw goats milk ricotta and creme fraiche buttermilk vinaigrette

violet and green baby artichokes braised with mushrooms

burnt tomato halves with chimichurri and dandelion greens

spiced sweet potato salad with harrisa, chestnut honey, lemon and parsley

roasted and charred cherry bell pepper peperonata with cavolo nero and cumin-caper vinaigrette

tricolor cauliflower salad, slivered celery and charred fennel salad with lemon rosemary vinaigrette

wild salmon salad with vietnamese cucumbers and serrano chilies

grilled turkey salad with corn, zucchini and jalapeno aioli

hand rolled garganelli pasta with cauliflower and capers, french feta. and french basil pesto

spelt, couscous, and bulgar with toasted pumpkin seeds, roasted beet greens, lemon and parsley

with pickled peppadew peppers, wild rocket arugula, english peas, shaved jalapeno carrot, lime, and cilantro

with aged cheddar, house cured chorizo, fresh pinto & black beans, spicy pickled red onions, lemon, and cilantro

hothouse butter leaf wedges with lemon thyme vinaigrette, sweet and sour onions and crumbled humboldt fog

pencil asparagus soup pureed with arugula garnished with whipped creme fraiche

with cumin & cracked pepper

saula avgolemono with long grain wild rice, organic lemon

arugula and pickled peppers and olives on brioche

parmesan, lemon, arugula, aioli, on white bread

with sweet and sour onions

bacon, provolone with arugula

with heirloom tomatoes

with butter leaf lettuce and fennel

brown butter and pumpkin and smoked mozzarella

with parmesan reggiano and fresh mozzarella

with red wine reduction

with parmesan reggiano and fresh hand pulled mozzarella

with sweet and sour onions

with fresh mozzarella and smoked cheddar

with mozzarella and parmesan

brown butter, and pumpkin and smoked mozzarella

with fennel and mozzarella

with red wine reduction

pumpkin, mushroom, beet, ricotta & burrata

osso buco, short ribs or lobster

cavatelli, pappardelle, garganelli pr gnocchi

beer pasta, fresh milk cheeses, white balsamico, garden herbs and crispy greens

fresh pasta stuffed with caramelized pumpkin, roasted organic heirloom baby carrots nad sage-maple brown butter

with sauteed purple broccoli, lemon, butter, sage, garden herbs

carnaroli rice, market mushrooms and roasted pumpkin served with creamery butter, parmigiano reggiano and lemon

wild mushrooms, creme fraiche, mushroom stock, marjoram, peas & pea tendrils

yukon gold potato gnocchi with chives sauteed with roasted cauliflower & cipolinni onion

bay scallops and cuttlefish risotto with confit cherry tomatoes, squid ink & garden herbs

berry and granola fed prime montana beef braised in syrah

boneless chicken with ciabatta-sausage stuffing, served with red wine sauce

free range boneless turkey breast stuffed with muscovy duck, jidori chicken, and house-made ciabatta-sausage stuffing, with sage-parmesan sweet cream butter

free range turkey served bone-in and carved table side, stuffed with freshly baked ciabatta, house made sausage and sage parmesan sweet cream butter

caramelized summer pumpkin stuffed fresh pasta with roasted organic heirloom baby carrots and sage maple brown butter

red wine and root vegetable braised free range beef brisket served with braise reduction

wild caught salmon stuffed with rosemary, marjoram, preserved lemons, roasted garlic and shallots

montana raised grass fed prime beef, rubbed with chopped garlic, thyme & fennel fronds, then charred, roasted & served medium rare

berkshire pork, roasted and stuffed with fennel, garlic, onion, and bay leaf

sushi grade ahi tuna seared in rosemary olive oil served with salsa verde & sea salt

granola and grass fed montana beef, served with sea salt and red wine reduction

marinated in herbed buttermilk

pan-fried black garbanzo falafel over white quinoa with roasted peppers and dill creme fraiche

served with wild mushrooms, wild chicory and kale

oven roasted covered with heirloom tomato, marjoram, browned butter and roasted garlic

branzino soup de mer sea bass that is seared and steamed with ped peppers, gaetta olives, and thyme, with white wine & lemon

served medium rare with with root vegetables and syrah reduction

grilled jidori chicken with fennel and garlic, served with romesco and lime

72 hour marinade with torpedo onion, bbq chipotle & pepper slaw

vegan garbanzo bean buns stuffed with organic sprouts, grilled vegetables, pickled carrot, bbq sauce & watercress slaw

assorted seasonal roasted vegetables

with house cured guanciale and chili flakes

skin on and smashed redskins with roasted garlic and whipped philadelphia

assorted potatoes with garlic and rosemary

snow pea tendrils, sugar snap peas, english peas and asparagus, arugula, and romesco vinaigrette

with sweet cream browned butter, sea salt, homemade ricotta, fresh squeezed lemon and marjoram

purple potatoes stuffed with house made cream cheese mashed potatoes & chives served with all the fixin's (bacon, cheddar, avocado, heirloom tomato salsa, you name it!!!)

corn, fennel, peppers, browned batter, black cabbage & sage

chef's choice! only the freshest, ripest vegetables in season

thick cut yams skin on, roasted, sea salt, i and fried thyme, garlic aioli, onions

hand cut double fried kennebek potatoes with sage, thyme and marjoram, served with garlic aioli

with chestnut honey, sea salt and fried basil

with roasted eggplant, red wine, and cipolinni onion

weiser farms sweet potato and yukon gold potato gratin with hydroponic marjoram

with cipolinni onions and fried kale

with roasted tomatoes & maple brown sugar

valrhona! valrhona! valrhona!

famously under-baked, with milk and dark chocolate, toffee and sea salt sprinkles

buttery, flakey pie squares with filled with seasonal fruit

seasonal house made jam

layers of seasonal fruit, buttermilk cake and pastry cream

house made graham cracker and chocolate ganache cups topped with toasted marshmallow

chocolate crumble cookie with house made marshmallow, dark chocolate, roasted pecans, caramel and fleur de sel

ask about what we're making!

yodel and ho-ho fans unite! chocolate cake poll-up, with a vanilla cream center and bittersweet chocolate shell

mexican hot chocolate cookies filled with chocolate chipotle ganache

yellow cake sandwich filled with peanut butter butter cream & house made marshmallow enrobed with bittersweet chocolate

oatmeal cream pie sandwich cookies filled with maple vanilla buttercream

red velvet cake sandwich filled with raspberry vanilla butter cream enrobed in bittersweet chocolate

flourless chocolate pecan cookies riled with coffee buttercream

amazingly beautiful! ridiculously delicious! chocolate-ginger, champagne, orange-marzipan, pose petal, lemon-lavender, chocolate-mint

brown sugar crumble, dark chocolate, milk chocolate and caramel

mexican hot chocolate cookie filled with vanilla buttercream

vanilla cake with house made caramel filling, marshmallow brouting & toasted coconut

chocolate cake sandwich filled with vanilla cream and valrhona crunchy pearls enrobed in bittersweet chocolate

deep fried brioche with maple sauce

hot fudge sauce

individual petite custards, topped with pure vanilla whipped cream

individual petite custard cakes, lopped with sweetened creme fraiche & berries

on chocolate sable cookies with apricot glaze