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WE PROVIDE MANY DIFFERENT TYPES OF SERVICES.
BROWSE OUR MENUS
| SAMPLE DINING MENUS |
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Menus are consistently updated with seasonal items, flavors and new ideas. You may choose from our sample menus below or we can personally customize a menu to suit your needs, theme, etc. |
| HORS d’ OEUVRES RECEPTION SAMPLE MENU |
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C H E F J O H N L E D B E T T E R P e r s o n a l C h e f HORS d’ OEUVRES RECEPTION SAMPLE MENU PASSED OR STATIONED AHI TUNA TARTAR TACO– GREEN APPLE, FRESNO CHILI, YUZU, CILANTRO CHORIZO GOAT CHEESE TART- FIG COMPOTE, MICRO HERB DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO STUFFED ROASTED BLACK MISSION FIG- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHIVES TOMATO AND LOBSTER ARANCINI- SWEET PEPPER PESTO ROASTED BEET AND GOAT CHEESE SKEWER- TOASTED ALMONDS AND HONEY BEEF SKEWERS- CREMINI MUSHROOMS, CHERRY TOMATO RED SNAPPER CEVICHE TOSTADAS- AVOCADO, TOMATO, LIME, TORTILLA STRIPS TOMATO TARTS- ROASTED TOMATOES, WALNUT PESTO STATIONED “7 LAYER” DIP- SMOKED SALMON, WHIPPED CREAM CHEESE, CAPERS, ONIONS, HARD BOILED EGG, SERVED WITH MINIATURE BAGELS KICKED UP GUACAMOLE- GOAT CHEESE, PUMPKIN SEEDS, SWEET JALAPENO CHARCUTERIE PLATTER- VARIETY OF MEATS, ARTISANAL CHEESES, CRACKERS, OLIVES, SUNDRIED TOMATOES, SEASONAL FRUITS, JAMS |
| LUNCH FALL SAMPLE MENU |
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C H E F J O H N L E D B E T T E R P e r s o n a l C h e f LUNCH SAMPLE MENU SALADS/ APPETIZERS COURSE BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO ROASTED BUTTERNUT SQUASH SOUP- MAPLE CREAM, SAGE, ALMOND COOKIE CITRUS AND CHILI MARINATED GRILLED JUMBO SHRIMP- FARO WATERCRESS AND HERB SALAD, CHARRED LEMON ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD BLACK MISSION FIG TART- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHICORY SALAD SAUTÉED CALAMARI- BROWN GARLIC BLUE LAKE GREEN BEANS, SPANISH CHORIZO, LEMON, FLAT LEAF PARSLEY ENTRÉE COURSE APPLE AND BACON CHOPPED SALAD- ROMAINE LETTUCE, PEAR, FETA, CRANBERRY, NUTS CURRIED SHRIMP AND BABY GREEN SALAD- GARBANZO BEANS, SHAVED ONION, MANGO, CORN, AVOCADO DRESSING ARUGULA, WALNUT AND SALMON SALAD- JICAMA, QUINOA, SESAME SEEDS, WASABI VINAIGRETTE ITALIAN CHOPPED CHICKEN SALAD- SPINACH, ROMAINE, CHOPPED CHICKEN, SALAMI, CHICK PEAS, BASIL, CHERRY TOMATOES, MOZZARELLA CHEESE BABY KALE AND QUINOA CHICKEN SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE * GRILLED WHITE PRAWNS- MANCHEGO CHEESE POLENTA, ROASTED ROOT VEGETABLES * GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS, MICRO ARUGULA SALAD * GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO CHIMI CHURI SAUCE OVEN ROASTED SEA BASS- TOASTED GINGER, JASMINE RICE, SWISS CHARD, BUTTERNUT SQUASH * GRILLED MARY’S FREE RANGE CHICKEN BREAST- WHIPPED POTATOES, GARDEN VEGETABLE BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE ALL NATURAL BEEF BURGER- ONIONS, LETTUCE, TOMATO, PICKLES WITH POTATO SALAD * ITEMS CAN ONLY BE GRILLED IF APPLICABLE DESSERTS CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAR |
| DINNER MENU FALL SAMPLE MENU |
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C H E F J O H N L E D B E T T E R P e r s o n a l C h e f DINNER SAMPLE MENU SALADS/ APPETIZERS COURSE ROASTED BUTTERNUT SQUASH- MAPLE CREAM, SAGE, ALMOND COOKIE BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE SAUTÉED CALAMARI- BROWN GARLIC, SPANISH CHORIZO BLUE LAKE GREEN BEANS, LEMON, FLAT LEAF PARSLEY GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO CITRUS AND CHILI MARINATED GRILLED JUMBO SHRIMP- FARO WATERCRESS AND HERB SALAD, CHARRED LEMON BLACK MISSION FIG TARTLET- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHIVES DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE AHI TUNA TARTAR- GREEN APPLE FRESNO CHILI, YUZU, CILANTRO, CORN CHIP ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD ENTRÉE COURSE CARAMELIZED BRUSSELS SPROUT RISOTTO- BUTTER NUT SQUASH, MASCARPONE CHEESE, OREGANO SEAFOOD PAELLA- WHITE PRAWNS, MANILA CLAMS, CARLSBAD MUSSELS, SPANISH CHORIZO, FREE RANGE CHICKEN, ARBORIO RICE * GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS, MICRO ARUGULA SALAD OVEN ROASTED SEA BASS- TOASTED GINGER, JICAMA RICE, SWISS CHARD, BUTTERNUT SQUASH GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO, CHIMI CHURRI NEW YOUR STRIP- CARAMELIZED BRUSSEL SPROUTS, BUTTERNUT SQUASH TORTELLINI, BALSAMIC GLAZE HALF ROASTED MARY’S FREE RANGE CHICKEN- BASIL MASHED POTATOES, ARTICHOKE HEARTS, GRILLED LEMON BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE FILET MIGNON “STEAK FRITES”- ROASTED HERB, YUKON POTATO, ASPARAGUS BUNDLE, PIQUILLO PEPPERS PESTO (supplemental l of $5.00 per order) * GRILLED BONE IN BERKSHIRE PORK- BLACKBERRY HONEY GLAZE, ROASTED BEETS, RAINBOW CHAR * ITEMS CAN ONLY BE GRILLED IF APPLICABLE DESSERTS CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAG |
| DINING IN THE BARN AT THE MANASSERO FARMS |
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Menus below are for events with a limited kitchen equipment. Menus are consistently updated with seasonal items, new ideas and flavors. |
| HORS d' OEUVRES FALL SAMPLE MENU |
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C H E F J O H N L E D B E T T E R P e r s o n a l C h e f H O R S d’ O E U V R E S S A M P L E M E N U PASSED AHI TUNA TARTAR TACO– GREEN APPLE, FRESNO CHILI, YUZU, CILANTRO CHORIZO GOAT CHEESE TART- FIG COMPOTE, MICRO HERB DEVILED EGGS- CHIPOTLE AIOLI, GARDEN HERBS GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO TOMATO AND LOBSTER ARANCINI- SWEET PEPPER PESTO BEEF SKEWERS- CREMINI MUSHROOMS, CHERRY TOMATO RED SNAPPER CEVICHE TOSTADAS- AVOCADO, TOMATO, LIME, TORTILLA STRIPS TOMATO TARTS- ROASTED TOMATOES, WALNUT PESTO STATIONED “7 LAYER” DIP- SMOKED SALMON, WHIPPED CREAM CHEESE, CAPERS, ONIONS, HARD BOILED EGG, SERVED WITH MINIATURE BAGELS KICKED UP GUACAMOLE- GOAT CHEESE, PUMPKIN SEEDS, SWEET JALAPENO CHARCUTERIE PLATTER- VARIETY OF MEATS, ARTISANAL CHESSES, CRACKERS, OLIVES, SUNDRIED TOMATOES, SUMMER FRUITS, JAMS |
| LUNCH SAMPLE FALL MENU |
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C H E F J O H N L E D B E T T E R P e r s o n a l C h e f L U N C H S A M P L E M E N U SALADS/ APPETIZERS COURSE BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE ROASTED BUTTERNUT SQUASH SOUP- MAPLE CREAM, SAGE, ALMOND COOKIE ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD BLACK MISSION FIG TART- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHICORY SALAD SAUTÉED CALAMARI- BROWN GARLIC BLUE LAKE GREEN BEANS, SPANISH CHORIZO, LEMON, FLAT LEAF PARSLEY ENTRÉE COURSE APPLE AND BACON CHOPPED SALAD- ROMAINE LETTUCE, PEAR, FETA, CRANBERRY, ALMONDS CURRIED SHRIMP AND BABY GREEN SALAD- GARBANZO BEANS, SHAVED ONION, MANGO, CORN, AVOCADO DRESSING ARUGULA, WALNUT AND SALMON SALAD- JICAMA, QUINOA, SESAME SEEDS, WASABI VINAIGRETTE ITALIAN CHOPPED CHICKEN SALAD- SPINACH, ROMAINE, CHOPPED CHICKEN, SALAMI, CHICK PEAS, BASIL, CHERRY TOMATOES, MOZZARELLA CHEESE BABY KALE AND QUINOA CHICKEN SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE GRILLED TEXAS WHITE PRAWNS- MANCHEGO CHEESE POLENTA, ROASTED ROOT VEGETABLES GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO CHIMI CHURI SAUCE OVEN ROASTED SEA BASS- TOASTED GINGER, JASMINE RICE, SWISS CHARD, BUTTERNUT SQUASH GRILLED MARY’S FREE RANGE CHICKEN BREAST- WHIPPED POTATOES, GARDEN VEGETABLE BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE ALL NATURAL BEEF BURGER- ONIONS, LETTUCE, TOMATO, PICKLES WITH POTATO SALAD DESSERTS
CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAR
SIT DOWN SERVICE FOR PARTIES 25 PEOPLE AND UNDER BUFFET SERVICE FOR PARTIES 26 PEOPLE AND OVER |
| MANASSERO FARMS DINNER MENU FALL SAMPLE MENU |
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C H E F J O H N L E D B E T T E R P e r s o n a l C h e f D I N N E R S A M P L E M E N U SALADS/ APPETIZERS
ROASTED BUTTERNUT SQUASH- MAPLE CREAM, SAGE, ALMOND COOKIE BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE SAUTÉED CALAMARI- BROWN GARLIC, SPANISH CHORIZO BLUE LAKE GREEN BEANS, LEMON, FLAT LEAF PARSLEY CITRUS AND CHILI MARINATED GRILLED JUMBO SHRIMP- FARO, WATERCRESS AND HERB SALAD, CHARRED LEMON BLACK MISSION FIG TARTLET- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHIVES DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE AHI TUNA TARTAR- GREEN APPLE FRESNO CHILI, YUZU, CILANTRO, CORN CHIP ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD ENTRÉE
CARAMELIZED BRUSSELS SPROUT RISOTTO- BUTTER NUT SQUASH, MASCARPONE CHEESE, OREGANO SEAFOOD PAELLA- WHITE PRAWNS, MANILA CLAMS, CARLSBAD MUSSELS, SPANISH CHORIZO, FREE RANGE CHICKEN, ARBORIO RICE GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS, MICRO ARUGULA SALAD OVEN ROASTED SEA BASS- TOASTED GINGER JICAMA RICE, SWISS CHARD, BUTTERNUT SQUASH GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO CHIMI CHURRI NEW YOUR STRIP- CARAMELIZED BRUSSEL SPROUTS, PUMPKIN TORTELLINI, BALSAMIC GLAZE HALF ROASTED MARY’S FREE RANGE CHICKEN- BASIL MASHED POTATOES, ARTICHOKE HEARTS, GRILLED LEMON BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE FILET MIGNON “STEAK FRITES”- ROASTED HERB YUKON POTATO, ASPARAGUS BUNDLE, PIQUILLO PEPPERS PESTO (supplemental l of $5.00 per order) GRILLED BONE IN BERKSHIRE PORK LOIN- BLACKBERRY HONEY GLAZE, ROASTED BEETS, RAINBOW CHARD DESSERTS
CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAR SIT DOWN SERVICE FOR PARTIES 25 PEOPLE AND UNDER BUFFET SERVICE FOR PARTIES 26 PEOPLE AND OVER |
FOR QUESTIONS OR PRICING, PLEASE CONTACT US BELOW.
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