EVENT AND PARTY CATERING
The best event and party catering service in the Bay area.
Eisenhauers Event and Party Catering is looking forward to partnering with you to create one-of-a-kind soirées that will delight your guests. Whether a small family function or a large corporate event, every occasion is given our personal touch.
GETTING STARTED HOSTING AN EVENT OR PARTY
The easiest way to get started is to Contact a Coordinator and begin an inquiry.
A Coordinator will help you with all aspects of planning: menu choices, thematic design and décor, rentals, entertainment and more.
To get an idea of culinary options for your event, including the different cuisines we offer, please take a moment to peruse our menus below.
Our Inspiration Board illustrates how some of our dishes are presented and provides an inside look at several of our signature events. It is frequently updated so please check back often for new ideas!
We look forward to working with you. Eisenhauer’s Catering and Events is determined to make every client occasion a success. (Take a moment to browse through our other specialty services, Business Catering and Weddings.)
HORS D’OEUVRES
PASSED HORS D’OEUVRES
AHI TUNA CRISP
Seared Ahi tuna and soy wasabi glaze on a wonton crisp.
BABY NEW POTATOES
Tender baby new potatoes filled with house smoked salmon and chive creme fraiche.
BABY ROMA TOMATOES
Baby roma tomatoes toasted with olive oil, red wine vinegar and Parmesan topped with basil chiffonade.
BALSAMIC FIGS
Figs wrapped with proscuitto and drizzled with balsamic vinegar (seasonal).
BLINIS
Warm buckwheat pancakes filled with your choice of:
-Bay scallop and candied endive
-Smoked salmon, creme fraiche and chives
-Traditional caviar garnish of Beluga, Ostera and Sevruga
CITRUS CHICKEN OR PORK TOSTADITAS
Marinated citrus chicken or pork on a crisp tortilla with shredded lettuce, avocado salsa and creme fraiche.
CUCUMBER COINS
Crisp peeled cucumber coins filled with your choice of:
-Southwestern Salad of yellow corn, black beans, peppers, onions and herbs
-Shrimp Seafood Salad
DEMITASSE SOUP SIPS
To start the festivities, small sipping portions of your choice of:
-Carrot with ginger and tangerine
-Ceviche with sweet peppers and cilantro
-Chilled strawberry with watermelon and mint
-Chilled honeydew with basil and lime
-Chilled cantaloupe with orange and cardamom
-Chilled shellfish cocktailLeek watercress
-Potato Garlic
-Red pepper fennel
-Seafood gazpacho
ENDIVE BOATS
Crisp endive leaves filled with smoked duck, cranberries, pecans and orange aioli.
FLAT IRON STEAK CROSTINI
Flat iron steak, caramelized onions and mustard herb aioli layered on a crostini.
GARLIC ROASTED PRAWNS
Garlic and chili roasted prawns served with herb mojo sauce for dipping.
HERB GRILLED PORTOBELLOS
Grilled portobellos layered on crisp polenta croutons topped with Fontina cheese.
MOROCCAN MEATBALLS
Moroccan lamb meatballs, harissa and cucumber pomegranate salad elegantly presented in a ceramic soup spoon.
OREGON SHRIMP SALAD
Sweet Oregon shrimp salad with lemon and tarragon served in a flaky phyllo cup.
SAMOSAS
Crispy flour dough filled with potatoes and curried green peas served with spicy Serrano dipping sauce.
SEARED FOIE GRAS
Seared foie gras served on mini sourdough biscuits with Hucklebery jam.
SMOKED SALMON CONE
Smoked salmon, creme fraiche and chives served in a savory waffle cone.
SKEWERS
Chicken, beef and/or veggie skewers with your choice of seasoning:
-Lime Grilled marinated in minced garlic, herbs and crushed lime
-Jamaican Jerk dry rubbed with a blend of Jamaican spices
-Tandoori marinated in yogurt, curry, paprika and lemon served with
cucumber yogurt dipping sauce
-Thai Ginger marinated in basil and spicy ginger served with peanut
dipping sauce
-Teryaki marinated in a blend of soy, garlic and teryaki sauce
STEAK TARTARE
Steak tartare served on a warm potato crisp topped with horseradish creme fraiche.
STUFFED MUSHROOMS
Button mushrooms stuffed with your choice of filling:
-Bacon and cheese
-Crab
-Pesto and pinenut
-Sausage
-Spinach and cheese
TUSCAN SKEWERS
A skewer of grape tomato, herbed mozzarella and kalamata olives drizzled with mild virgin olive oil.
SALADS
SALADS
ASIAN CABBAGE AND GREEN PAPAYA
Shredded Asian cabbage, julienned green papaya, basil and mint tossed with with lemongrass vinaigrette.
BABY SPINACH
Tender baby spinach, dried cherries, candied pecans and smoked bacon tossed with caramelized shallot vinaigrette.
BAKED ROQUEFORT
Roquefort Cheese in a warm crisp pastry crust, Winter greens and chilled Ruby grapefruit tossed with tarragon vinaigrette.
CLASSIC CAESAR
Hearts of romaine, homemade garlic croutons and Parmigiano Reggiano tossed with classic Caesar dressing.
CLASSIC FRENCH
Butter lettuce, endive, persillade, arugula and chilled baby leeks tossed with lemon tarragon dressing.
FALL HARVEST
Tender endive, arugula and escarole tossed with dried apricots, cranberries, grapes, Point Reyes blue cheese and toasted walnut vinaigrette.
GRILLED ASPARAGUS
Thinly sliced golden beets and grilled asparagus tossed with lemon truffle crème fraîche.
GRILLED ROMAINE
Grilled romaine wedges, Blood oranges, gorgonzola and toasted walnuts drizzled with orange balsamic dressing.
HEIRLOOM TOMATO PANZANELLA
An Italian bread salad of onions, heirloom tomatoes, basil, chunks of bread and seasoning tossed with olive oil and vinegar.
MARINATED WILD MUSHROOMS AND GRILLED ARTICHOKE
Marinated wild mushroom medley, grilled artichoke hearts and frisée tossed with hazelnut dressing.
ROAST BABY BEET
Roasted baby beets, watercress, almonds and goat cheese tossed with orange anise vinaigrette.
ENTRÉES
CHICKEN
CITRUS BRAISED
Grilled breast of chicken simmered with lemons, onions, garlic and garnished with zesty orange slices.
CHICKEN FORESTIERE
Chicken breast sauteed with an assortment of domestic and wild mushrooms, fresh garlic and thyme.
LEMON GREEK
Chicken breast marinated in crushed garlic, lemon zest and oregano leaves and topped with lemon vinaigrette.
MONTEREY STUFFED
Free range chicken breasts stuffed with baby spinach, baby artichokes, sauteed onions, Swiss cheese and topped with a light champagne sauce.
PICATTA
Tender chicken breast simmered with white wine, lemon juice and capers.
ROASTED CHICKEN AND PORCINI MUSHROOMS
Chicken breasts stuffed with sage, proscuitto and Porcini mushrooms served with dry sherry infused natural jus.
ROSEMARY LEMON
Grilled chicken breast marinated with rosemary, lemon and garlic.
BEEF
ANGUS BEEF FILET
Center cut tenderloin pan roasted and served with green peppercorn and port reduction.
CERTIFIED ANGUS TRI TIP
This tender cut is marinated in red wine and fresh herbs then seared and slow roasted.
CHATEAUBRIAND
Thick cut center top sirloin pan roasted and served with traditional Bearnaise sauce.
GRILLED TRI TIP
Herb rubbed certified Angus tri tip topped with mushroom demi glaze.
PORK
DOUBLE CUT PORK CHOP
Niman Ranch pork chop thick cut, grilled and served with Zinfandel Bing cherry sauce.
PANCETTA WRAPPED TENDERLOIN
Pork tenderloin wrapped with pancetta, seared and slow roasted served with blackberry balsamic sauce.
FISH
BRAISED HALIBUT
Fresh Alaskan halibut slow braised in white wine and shallots topped with basil sun dried tomato vinaigrette.
GRILLED SWORDFISH
Fresh swordfish marinated in white wine, fennel seed and fresh dill served with dill caper butter.
HERB CRUSTED SEA BASS
Filet of sea bass crusted with herbs and pan roasted served with saffron tomato coulis.
HONEY DIJON SALMON
Honey, dijon and panko crusted salmon filet served with lemongrass beurre blanc.
STUFFED PETRALE SOLE
Petrale sole stuffed with bay scallops, shrimp and topped with a rich Mornay sauce of gruyere and parmesan.
VEGETARIAN
“DREAM” GALETTE
Roasted portobellos, eggplant, zucchini, spinach and fennel layered with Parmesan on a polenta cake topped with a sweet red pepper tomato coulis.
EGGPLANT PARMESAN
Breaded and baked tender eggplant slices topped with plum tomato sauce, melted provolone and Parmesan cheese.
WILD MUSHROOM AND GRUYERE TART
A blend of wild mushrooms, gruyere cheese, fresh thyme, scallions, wild rice and a touch of cream baked in a flaky puff pastry crust served with a red pepper coulis.
PASTA
FARFALLE WITH SWEET PEPPERS
Al dente bow tie pasta tossed in a creamy sweet pepper sauce perfumed with fresh basil.
FARMER’S MARKET VEGETABLE LASAGNA
Traditional Italian style lasagna with layered pasta, fresh seasonal vegetables, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.
GOURMET MAC AND CHEESE
Mostaccioli tossed with bacon, caramelized onions, smoked Wisconsin cheddar, topped with sourdough bread crumb crust and baked until golden brown.
PASTA PRIMAVERA
Bowtie pasta and crisp seasonal vegetables tossed in a light lemon herb cream.
PASTA STATION
Choice of pasta served with one of our homemade sauces: alfredo, basil cream, marinara, or meat.
SPINACH AND FETA STUFFED SHELLS
Pasta shells filled with spinach, herbed ricotta, Parmesan and feta cheese baked in a light marinara sauce.
TRADITIONAL LASAGNA
Traditional Italian style lasagna with layered pasta, beef, veal or pork, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.
COMPLIMENTS
VEGETABLES
BALSAMIC GLAZED ASPARAGUS
Asparagus spears pan glazed with aged vinegar and olive oil.
BABY VEGETABLE SAUTE
Baby carrots, pearl onions, pettypan squash and haricot vert sauteed with butter and parsley.
HARICOT VERT
French green beans steamed and tossed with brown butter and sliced almonds.
OVEN ROASTED ROOT VEGETABLES
Butternut squash, parsnips, potatoes and turnips drizzled with olive oil and sea salt, roasted and garnished with fresh parsley.
RATATOUILLE
Diced Mediterranean vegetables sauteed with tomatoes, sweet peppers, garlic and basil.
SEASONAL GRILLED VEGETABLES
Seasonal farmer’s market vegetables brushed with olive oil, herbs and grilled to perfection.
SPRING BABY CARROTS
Tender baby carrots cooked until crisp and glazed with brown sugar and tarragon.
STARCHES
ARTICHOKE POTATO MASH
Yukon gold potatoes pureed with cream and garlic braised artichokes.
BASMATI SAFFRON RICE
Fragrant toasty basmati rice kernels baked with saffron threads.
CRISPY SAGE POLENTA
Parmesan and sage infused polenta cakes.
FALL WILD RICE MEDLEY
Grade A Minnesota wild rice tossed with barley, dried cranberries, apricots and toasted pecans.
ROASTED RED POTATOES
Red potatoes tossed with light virgin olive oil, fresh herbs, sea salt and oven roasted.
SIMPLE BUTTERED NOODLES
Choice of pasta tossed with creamy butter and fresh garlic.
STEAKHOUSE STYLE BAKED POTATO
Plump russet potatoes served with bacon, butter, cheese, scallions and sour cream.
TRUFFLE AND WILD MUSHROOM RISOTTO
Creamy risotto, Parmesan cheese, porcini and wild mushrooms finished with white truffle.
VEGETABLE CONFETTI PILAF
Toasted long grain rice finished with diced farmer’s market vegetables.
YUKON POTATO PUREE
Yukon gold potatoes whipped with creamy butter and roasted garlic.
CATERING INQUIRY
Eisenhauer’s Catering and Events is eager to earn your business and is ready to assist you today.
Please inquire with Eisenhauer’s Catering and Events and contact a coordinator by submitting an email inquiry form or call Eisenhauer’s Catering and Events directly at
Eisenhauer’s Catering and Events coordinators are available
Monday through Friday,
9:00am to 5:00pm.
