Catering

In the Kitchen looks forward to being a part of your special event……

In The Kitchen specializes in local and seasonal produce and meats from Living Lands Agrarian Network and other local suppliers. We enjoy working with our clients to create the perfect menu! In addition to preparing delicious food, Wendy and her staff help to create a warm, festive atmosphere. Be it a wedding for 250, or an intimate dinner gathering, In The Kitchen would love to be a part of your joyous occasion!

Appetizers

Select any 3 for $5.50/person, each additional item is available for $1.50/person

In an effort to cook according to the seasons, In the Kitchen’s menus reflect what is locally and regionally available, winter, spring, summer and fall.

Spring

  • Crostini with goat cheese and seasonal fruit chutney
  • Panchetta wrapped asparagus with balsamic drizzle
  • Roasted mushrooms with roasted red peppers and fresh herbs
  • Tortilla Espanola with red pepper remulade
  • Crostini with black, green and kalamata olive tapanade
  • Lima bean puree served on an endive with fried capers and basil
  • Radish tartines with butter and sea salt
  • Tarragon chicken salad serve in an endive

Summer

  • Classic bruschetta
  • Melon wrapped with proscuitto and mint
  • Roasted mushrooms with roasted red peppers and fresh herbs
  • Grapes stuffed with goat cheese, rolled in toasted pistachios
  • Crostini with black, green and kalamata olive tapanade
  • Petite frittata with roasted peppers, summer squash and thyme
  • Patty Pan squash puree on toast with fresh basil
  • Crostini with goat cheese and seasonal fruit chutney
  • Radish tartines with butter and sea salt
  • Shrimp with classic cocktail sauce
  • Tarragon chicken salad serve in an endive

Fall

  • Classic bruschetta
  • Crostini with black, green and kalamata olive tapanade
  • Petitte frittata with beets, goat cheese and thyme
  • Crostini with goat cheese and seasonal fruit chutney
  • Grapes stuffed with goat cheese, rolled in toasted pistachios
  • Savory winter squash spread with garlic and shallots on pumpernickel toasts
  • Roasted roots with lemon aioli
  • Shrimp with classic cocktail sauce
  • Tarragon chicken salad serve in an endive

Winter

  • Crostini with black, green and kalamata olive tapanade
  • Petite frittata with roasted potatoes, thyme and sharp cheddar
  • Crostini with goat cheese and seasonal fruit chutney
  • Roasted roots with lemon aioli
  • Shrimp with classic cocktail sauce
  • Tarragon chicken salad serve in an endive

Platters

  • Also available, each platter serves 15-20
  • Platters of fresh fruit $40
  • Cheese, breads and olive platters $50
  • Vegetable crudite platter $40
  • Homemade cookie platter $30

Seasonal Feasts

All entrees are available year round, feel free to mix and match.

Spring Feast $30/person

  • Salad of baby arugula, mazuna and young lettuces with shaved radish, carrots and fresh herbs in a house made red wine vinaigrette
  • Roasted asparagus with a garlic and Meyer lemon drizzle
  • Springtime Pasta Farfalle with English peas, spinach, artichoke hearts and fresh herbs with olive oil, Parmesan and sea salt
  • Lamb kabobs with a garlic mint sauce
  • Strawberry shortcakes with fresh cardamom whipped cream

Summer- $27/person

  • Panzanella Salad with heirloom tomatoes, cucumbers, shaved celery, olives and herbs
  • Summer squash saute with cumin and black mustard seeds
  • Wild rice salad with dried cranberries, feta cheese, shaved fennel and herbs
  • Slow roasted chicken
  • Peach crumble with fresh whipped cream

Fall- $27/person

  • Creamy butternut soup with dollop of creme fraiche
  • Roasted root vegetables with caramelized onions and shallots
  • Braising greens sauteed with garlic butter and sea salt
  • Nevada County Free Range Beef Tri-tip- grilled or broiled
  • Apple pie with fresh whipped cream

Winter- $27/person

  • Winter greens salad with seasonal citrus and toasted almonds in a Meyer lemon dressing
  • Roasted Red Creamer Potatoes and winter greens in a rich butter sauce
  • Broccoli crowns with shaves carrots and parsnips
  • Pork loin with honey Dijon glaze and fresh herbs
  • D’anju pears braised in red wine, cardamom, cinnamon and honey a la mode

Vegetarian Entrees

  • 4 layer polenta lasagna with fresh mozzarella, arugula or basil pesto, roasted red peppers and Parmesan cheese
  • Napoleon Aubergine- Slices of roasted eggplant layered with fresh cheese, summer squash, arugula and herbs, baked in a hearty tomato sauce
  • Roasted winter squash filled with wild rice, feta cheese, toasted almonds and dried fruit
  • Asian- fusion marinated tofu with bok choy, scallions, red onions and shaved carrots wrapped in parchment packets

Box lunch to go- $11/person

These simple lunches are healthy and yummy, perfect for a corporate event, meeting or outside event! Lunches get picked up at In the Kitchen, or drop off upon request.

  • Smoked turkey and Swiss cheese sandwich with crisp lettuce, tomatoes and red onions on sourdough bread
  • Mediterranean potato salad with garlic, olive oil and fresh herbs
  • Chocolate chip cookies
  • Herbal iced tea

Brunch- $20/person

  • Organic coffee and tea service
  • Organic orange juice
  • Fresh bagel, cream cheese, smoked salmon and red onions
  • Seasonal fresh fruit salad
  • Seasonal frittata with cheese, herbs and sausage
  • Homemade scones and butter

Retreat and Workshop Catering

In The Kitchen also specializes in cooking for retreats and workshops both in and out of the Nevada County region. In The Kitchen can accommodate most special dietary needs.