Menu
(323) 516-4608Contact
Get in touch
info@tastethatla.com
(323) 516-4608
Serving Southern California
Home
Menus
About
Services
Contact

Hand Crafted

menuS

Choose from Our Chef-Curated Menus for Any Occasion or Customize Your Own from Our Delicious Options.

Explore Our Handcrafted Menus for Your Upcoming Event.

Catering MENUS

Hand Crafted Menus

Seasonal Menu
Intimate Dinner Party Menu
Brunch Menu

Appetizers

Options Are Best Suited For Cocktail Parties, Light Bites Before Dinner, Receptions

Tray pass / Stationary

  • Mushroom Toast (Vg) - Mixed Mushrooms, Crispy Sourdough Bread
  • Apple in Puff Pastry (V) - Sliced Apple, Whipped Goat Cheese, Blueberry Compote
  • Avocado Toast (V) - Citron Vinaigrette, Pomegranates, Feta Cheese Crumbles
  • Arancini (V) - Fried Risotto Balls, Sofrito Sauce
  • Tomato Basil Soup Shots (V) - Served With Grilled Cheese
  • Yellowtail Crudo - Puffed Rice, Avocado, Diced Watermelon, Ponzu
  • Spicy Tuna - Seaweed, Sesame Seeds, Served On Cucumber
  • Chicken Tenders - Corn Flake Batter, Dill Sauce
  • Margarita Flatbread (V) - Cauliflower Crust, Tomato, Basil, Parmesan Shavings
  • Shrimp Cocktail - Jumbo Shrimp, Fresh Lemon Citrus, Sliced Avocado, Served With Horseradish Cocktail Sauce
  • Bacon Wrapped Dates - Bacon, Dates, Marcona Almonds, Microgreens, Served With Balsamic Glaze
  • Ceviche - Halibut, Lemon Citrus, Crispy Homemade Plantain Chips
  • Red Pepper Pikelets With Prosciutto - Roasted Peppers, Prosciutto. Served On Mini Pancake
  • Grilled Skirt Steak - Served on Potato Cake With Horseradish Cream
  • Beef Kabobs - Mojo Marinade, Served With Chimichurri Sauce
  • Chicken Kabobs - Achiote Marinate, Served With Mango Lime Salsa
  • Lamb “Pops” - New Zealand Lamb, Pesto Crust, Served With Tzatziki Sauce
  • Beef Sliders - Cheddar Cheese, Roasted Tomato, Apple Wood Smoked Bacon
  • Crunchy Mac N’ Cheese Bites (V) - Panko Crust, 3 Cheeses, Arrabbiata Sauce
  • Lobster Roll - Brioche Bun, Fresh Dill, Fresh Citrus
  • Dungeness Crab Cake - Jumbo Lump Crab, Microgreens, Fresh Citrus, Served With Tartar Sauce
  • Tamarindo Glazed Pork Belly - Berkshire Pork Belly, Plantains, Cilantro Salad

Stationary

  • Cheese & Charcuterie - International and Domestic Cheeses, Cured Meats, Crackers, Fresh Fruits, Dried Fruits, Pickles, Olives, Roasted Nuts, Selection of Bread

    ‍Assortment Of Dips - Hummus, Tzatziki, Roasted Red Pepper, Olive Tapenade. Served With Grilled Lavash, Grilled Zucchini, Grilled Bell Peppers, Crudité

    ‍Bruschetta 3 Ways - Goat Cheese & Fig, Tomato & Basil, Mushroom & Garlic. Served on Baguette

    ‍Crudo Bar - Sashimi Grade Bluefin Tuna, Toro, Salmon, Yellowtail. Served With Ponzu, Yuzu, Soy Sauce, Ginger, Wasabi, Citrus, Fresh Herbs

    ‍Seafood Tower - Jumbo Shrimp, Maine Lobster, Crab Claws, Shucked Oysters. Served With Brandied Cocktail Sauce, Horseradish, Mignonette, Tobassco, Lemon

Seasonal Menu

Salads

  • Farmers Market Salad - mixed greens wrapped in cucumber, tomatoes, avocado green goddess dressing
  • Beet Salad - roasted beets, micro greens, candied walnuts, whipped goat cheese, pomegranate vinaigrette
  • Winter Salad - Butter Lettuce, Shaved Bleu Cheese, Sliced Apples, Candied Pecans, Aged Balsamic Dressing

STARTERS

  • Potato Gnocchi – Brussel Sprouts, roasted carrot purée, Pomegranates, freshly grated parmesan
  • Butternut Squash Ravioli - shallots, garlic, parmesan, sage, brown butter Reduction
  • Foie Gras Nigiri – Hudson Valley Foie Gras, crispy shallots, fig reduction over sushi rice  
  • Traditional Crab Cakes - Dungeness Lump Crab, citrus avocado sauce, Piquillo Pepper Purée

Mains

  • 16oz Dry Aged Rib Eye (For 2) - red wine onion jam, chimichurri
  • Mojo Marinated Skirt Steak - caramelized onions, avocado purée
  • Chilean Sea Bass - Sautéed Onions, Lemon butter beur blanc
  • Pistachio-Crusted Salmon - Atlantic Salmon, Fresh greens and Citrus
  • Grilled Lamb Chops - Pesto Crusted New Zealand Lamb
  • Handcut Buccatini - choice of: cacio e pepe or carbonara

Sides

  • Seasonal Vegetable Medley
  • Glazed Rainbow Carrots - cauliflower purée
  • Lemon  Potatoes - garlic, lemon zest, fresh parsley
  • Garlic Mashed Potatoes - Gold Yukon Potatoes, Garlic
  • Roasted Brussels sprouts - Pomegranate Molasses

Dessert

  • Gordon Ramsey’s Sticky Toffee Pudding - Brown Sugar Toffee Sauce, vanilla bean ice cream  
  • Flourless Chocolate Cake - fresh berries, raspberry sauce
  • Apple Crumble a la Mode - Apples, Brown Sugar, Cinnamon

    RumChata Crème Brûlée - (Contains Alcohol)

ENHANCEMENTS

  • Seafood Tower - cocktail crab claws, jumbo shrimp, fresh oysters. Includes cocktail sauce, fresh lemon, horseradish, mignonette
  • Cheese and Charcuterie board - Includes a selection of domestic and imported cheeses, cured meats, fresh fruit, Dried Fruit, preserves, assortment of crackers and baked bread,  assortment of nuts
    ‍
    option of:  baked brie in puff  pastry with Cranberries, honey, apple slices

Vegan & Vegetarian Menu

Salads

  • Arugula Salad  - baby arugula, heirloom tomatoes, toasted pine nuts, tossed with olive oil and toasted ciabatta
  • Farmers Market Salad - mixed greens wrapped in cucumber, tomatoes, avocado, green goddess dressing
  • Seasonal Salad - butter lettuce, pomegranates, shaved radish, golden beets, balsamic vinaigrette

Starters / Mains

  • Potato Gnocchi  - charred broccolini, mixed mushrooms, carrot purée
  • Butternut Squash Ravioli - sage, shallots, garlic, brown butter
  • “Crab Cake” - shredded lion's main mushrooms, tartar sauce, piquillo pepper purée
  • Cauliflower Steak - pickled peppers, golden raisins, curry, mint, basil, cilantro
  • Cacio e Pepe - hand-cut noodles, shaved parmesan, fresh cracked pepper

Sides

  1. Roasted Root Vegetables -  Rainbow carrots, parsnips, sweet potatoes
  2. Handcut Bucatini - choice of: cacio e pepe or carbonara
  3. Glazed Rainbow Carrots - cauliflower purée
  4. Saffron Poached Golden Potatoes
  5. Garlic Mashed Potatoes - Garlic, Fresh Herbs
    ‍

Standard Menu
Chef's Favorites
Special Occasions
Upscale Tasting
Classic Steak House

Standard Menu

Salad

  • Baby Arugula Salad Tossed in Olive Oil and Lemon Juice - Served with baby heirloom tomatoes and finished with toasted pine nuts and grated cheese

Starter

  • Bloody Mary Style Shrimp Cocktail - Large prawns poached and served with a fresh pico de gallo, avocado and a house made bloody Mary mix

Main

  • Mojo Marinated Skirt Steak, with Chimichurri and smashed red potatoes
  • Or
  • Herb crusted salmon with roasted baby potatoes, grilled asparagus and lemon butter sauce

Dessert

  • Flourless chocolate cake with fresh berries

Chef's Favorites

Salads

  • Farmers Market Salad, Sliced cucumber, roma tomatoes, avocado and a “green goddess” herb vinaigrette

Appetizer

  • Jumbo Lump Dungeness Crab Cake, Citrus segments, tartar sauce and a frizzé salad

Entrée

  • Pistachio Crusted Salmon - With Yukon Gold mashed potatoes, seasonal vegetables, finished with a Beurre blanc
  • or
  • Prime Beef Ribeye “Cap” - With a saffron poached potato, grilled asparagus and a chimichurri sauce

Special Occasions

Amuse Bouche

  • Kushi Oysters - With a watermelon basil ponzu

1st Course

  • Wagyu beef tartar garnished with peanut butter dust and enjoyed with prawn crackers

2nd Course

  • “Bacon & Eggs” - Seared Sea Scallops with 12-hour braised Pork Belly & a Sunny Side up Quail Egg

Main

  • “Surf & Turf” - Prime Beef Filet Mignon & Maine Lobster Thermidor served with Béarnaise sauce and Yukon Gold potato puree

Dessert

  • Warm Chocolate Fondant Cake - With a creamy chocolate filing served with Vanilla bean ice cream and fresh berries

Upscale Tasting

Course 1

  • Yellow Tail Crudo - With mixed citrus segments, puffed wild rice, diced avocado and charred watermelon

Course 2

  • Foie Gras Nigiri - Hudson Valley Foie Gras over sushi rice finished with crispy shallots and a balsamic fig reduction

Course 3

  • Roasted New Zealand Lamb Loin - With faro, toasted pine nuts sautéed mushrooms and Turkish apricots

Course 4

  • Pacific Snapper - Pan seared with crispy rice, and finished table side with a tom yum coconut broth

Course 5

  • Prime Beef Rib Eye “Cap" - With a saffron poached potato finished with a classic Béarnaise sauce

Deserts

  • Gordon Ramsey’s Sticky Toffee Pudding - With a rum toffee sauce and Vanilla Bean ice cream

Classic Steak House

Soups & Salad

  • Clam Chowder - Sourdough Soup Bowl, Little Neck Clams
  • Tomato Basil Soup - Slow Cooked Tomatoes finished with fresh basil and crème fresh
  • Tortilla Soup - Roasted vegetables pureed with house made corn chips, finished with avocado, lime juice & sour cream
  • Bleu Cheese Wedge Salad - Ice berg lettuce, Shredded eggs, diced tomatoes, bleu cheese crumbles, bacon bits
  • Caesar Salad - Parmesan dressing, hand torn croutons & anchovies
  • Farmers Market Salad - Sliced cucumber, roma tomatoes, avocado and fresh herb dressing

Starter

  • Jumbo Lump Crab Cake - Panko crusted, House made tartar sauce and lemon wedge
  • “Bacon & Eggs” - 12 hour braised pork belly with a pan seared sea scallop, served over coconut creamed lentils.
  • Large Baja Shrimp Cocktail - Horseradish cocktail sauce, fresh lemon & sliced avocado
  • Truffle Risotto - Wild Mushrooms, Shaved truffles, Aged parmesan & mascarpone
  • Prime Beef Carpaccio -Dijon cream, freshly shaved parmesan finished with fresh cracked pepper & shaved parmesan
  • Tuna tartar - Hawaiian blue fin tuna, minced chives, spicy mayo & house made chips

Steak Options A La Carte

All Steak Products are certified Humane and practice ethical standards.

  • 10oz Bone in Filet Mignon - With red wine onion jam
  • 12oz Prime Aged Rib Eye -Choice of: Peppercorn sauce, Chimichurri, Classic Béarnaise
  • 8oz Prime Beef Rib Eye “CAP”  (Chef's Favorite) - Choice of: Peppercorn sauce, Chimichurri, Classic Béarnaise
  • 16oz Porter House Steak - With charred onions and grilled mushrooms
  • Wagyu A5+ New York Strip - Finished with Fleur De Sel

Fish Options A La Carte

All Fish Products are certified Humane and practice ethical standards

  • Classic Lobster Thermador - With citrus Hollandaise Sauce
  • Butter Poached Maine Lobster - With fresh Lemon Butter Beur Blanc
  • Pan Seared Sea Scallop - With a Vermouth Beur Blanc
  • Grilled Blacked Jumbo Prawns - With Romesco Sauce
  • Pan Seared Orá King Salmon - Fresh Citrus (highest quality of salmon available)‍

Sides

  • Garlic Mashed Potatoes
  • Baked Potato with traditional sides
  • Pomme Frites, Fried Shredded Potatoes
  • Roasted Asparagus
  • Creamed Spinach
  • Mixed Seasonal  vegetables
  • Butter Braised Rainbow Carrots
  • 3 Cheese Mac & Cheese

Brunch & Breakfast Menu

All Entrée Selections Include Breakfast Potatoes and Your Choice of Sausage, Bacon, or Both

For the Table

  • Assortment of Seasonal Fresh Fruit - Berries, Melon and Stone Fruit
  • Fresh Baked Pastries & Croissants
  • Mini Vegetable Quiche with Cheddar Cheese
  • Berry Parfaits with Greek Yogurt, Homemade Granola, Local Honey

Juices & Smoothies

  • Fresh Squeezed Orange Juice
  • Fresh Squeezed Grapefruit Juice
  • Watermelon and Basil Agua Fresca
  • Super Antioxidant Berry Smoothie - almond milk & bananas
  • Protein Power Smoothie - protein, peanut butter & bananas

EntrÉes

  • Avocado Toast - Fresh Citrus, mixed salad, pomegranates and cheese crumbles
  • Chick'IN Waffles (Fan Favorite) - Chicken breast dipped & fried in Waffle batter with maple syrup 
  • Steak and Eggs - Petit Filet Mignon with baby potatoes & classic hollandaise
  • Chiliquiles - Fried corn tortilla with black beans, fried egg, tomatillo sauce & melted cheese
  • EGGS ANY WAY! We can make eggs for each guests order or we can offer an made to order omelet bar

Seafood Brunch

Juices

  • Fresh Squeezed Orange Juice
  • Agua Fresca - Watermelon, basil and agave
  • Berry Smoothie - Mixed berries, bananas, orange juice and almond milk

Cold

  • Seafood tower - Crab cocktail claws, jumbo shrimp, fresh oysters with traditional sides
  • Halibut ceviche - Fried plantain chips, avocado and fresh citrus
  • Smoked salmon panzenella - Toasted croutons, arugula, charred tomatoes tossed in olive oil and balsamic vinegar
  • Bloody Mary Shrimp cocktail - Homemade bloody mary mix, Pico de gallo and avocado

Hot

  • Dungeness crab cakes - Tartar sauce, arugula salad and fresh citrus
  • Grilled Salmon skewers - Charred tomatoes, balsamic reduction
  • King Crab Legs - Served with, clarified garlic butter, lemon and cocktail sauce
  • Pistachio crusted salmon - Baked and served with a citrus beur blanc
  • Pan seared Chilean sea bass finished 

TASTE THAT LA

Through excellent food and the highest quality service, our goal is to create a seamless, unforgettable experience that turns into a lifelong relationship with each and every client.

Contact

info@tastethatla.com(323) 516-4608

Serving

Southern California
Copyright 2024. All rights reserved.
TripadvisorYelp