Lunch Menu

danville catering

Starters

9   |   Crispy Pork Belly over Mustard Braised Cranberry Beans atop Buttery Cornbread

9   |   Chicken Wellingtons with Tarragon Cream Cheese and Mushroom Sauce

10   |  Schiacciata- Oven Baked Flat Bread with Prosciutto di Parma, Crescenza and Reggiano Cheese, Thyme, White Truffle Oil and Rocket

10   |  Certified Angus Beef Sliders with White Cheddar Cheese Carmelized Onion and Crispy Fries

10   |  Lobster Potstickers with Kaffir Lime Beurre Blanc

12   |  Sesame Seed Encrusted Ahi Tuna Loin on Wakame Salad with Piquillo Chili Citrus Relish

12   |  Jumbo Tiger Prawns with Basil, Toasted Garlic, Jalapeno and Orange Gastrique

12   |  Arborio Rice Crusted Calamari served with a Spicy Lemon Caper Aioli

Soups

8   |  Roast Butternut Squash Soup with Candied Walnut Sage Brown Butter

9   |   Tomato Basil Soup Encroute

10   |   Beluga Lentil Sofritto Soup with Crème Fraiche

Salads

11   |  Caesar Salad with a Parmesan Crisp and Herbed Focaccia Croutons

11   |  Organic Mixed Greens with Apples, Pears, Candied Walnuts, Gorgonzola Cheese and a Raspberry Poppy seed Vinaigrette Dressing

11   |  Baby Spinach Leaves with Apple Smoked Bacon, Thyme Roasted Roma Tomato, Sherry Roasted Onions, Sieved Eggs and Red Wine Vinaigrette

12   |  Roasted Beet Salad with Frisee Tangerines, Cippolini Onions, Haricot Vert Beans, Feta Cheese, Toasted Almond and Citrus Vinaigrette

Add:   | Chicken $4.00   |   Shrimp $6.00   |   Salmon $6.00

danville catering

Entrée Salads

13   |  Chinese Chicken Salad with Crispy Wontons, Candied Cashews and Hoisin Dressing

14   |  BLT Salad with Hobbs Bacon, Chicken, Avocado, and Creamy Blue Cheese Dressing encircled with Barbeque Sauce

17   |  Crisp Iceburg Wedge with Pan Seared Filet Tips, Tomato, Shaved Red Onion, Cucumber, Radish, Pt. Reyes Blue Cheese & Balsamic Vinaigrette

Entrée Trios

14   |  The Livery Trio: A Petite, Smoked Chicken Salad Sandwich, an Organic Green Herbed Salad with Dijon Vinaigrette and a Choice of Soup (Cup)

14   |  The Ironhorse Trio: A Petite Club Sandwich with Turkey Breast, Black Forest Ham, Bacon, Lettuce, Tomato & Mayonnaise, with an Organic Green Herbed Salad with Red Wine Vinaigrette and a Choice of Soup (Cup)

14   |  The Diablo Trio: Truffled Asparagus Mushroom Quiche, an Organic Green Herbed Salad with a Balsamic Vinaigrette and a Choice of Soup (Cup)

danville catering

Entrées

13   |  Pulled Pork Sliders in Hickory Barbeque Sauce with House Made Kennebec Potato Chips and Apple Jalapeno Coleslaw with Creamy Ginger Soy Dressing

15   |  Grilled Certified Angus Beef Burger on Sour Dough with Sautéed Mushrooms, Swiss Cheese and Tempura Sweet Onion Rings

16   |  Roasted Fall Squash Risotto with Cider Poached Apples, Candied Walnuts, Brie Cheese and Pomegranate Gastrique

16   |  Tempura Battered Ling Cod Fish-N-Chips with Kennebec Potato Chips and Cole Slaw

17   |  Slow Roasted Prime Rib French Dip on Baguette Bread with Horseradish Cream Sauce and Parmesan Herb Fries

18   |  Miso Marinated Hawaiian Butterfish atop Sweet Potato Panzotti with Spinach and Shitake Mushrooms

Menu Notes

  • We only serve foods produced and procured from sustainable populations and healthy ecosystems
  • Our Corkage Fee is $15 per 750ml Bottle
  • 20% gratuity will be added to parties of eight or more. We are not responsible for lost or stolen items.
  • Are you familiar with our full service catering line? For further information: email info@patrickdavids.com or call our catering offices 925.855.4688