Sapore Catering presents high-quality, freshly prepared food for all sizes and types of events – from intimate dinner parties to large corporate gatherings, in casual and elegant settings.

Chef and owner, Elias Bikahi, draws inspiration for creative menus from his Middle Eastern heritage, collaborations with his Ligurian restaurant partner, and eighteen years of culinary experience.

One element of Sapore Catering that remains constant, no matter what the menu, is our dedication to using the freshest ingredients available, graceful and imaginative presentation, and efficiency in the kitchen and on the floor.

Hors d'oeuvres

Olive tapanade crostini with goat’s cheese and capers

Tuna tartare in endive leaves with wasabe mayonaisse

Mussels with bell pepper garni

Assorted sushi rolls

Shrimp skewers with cilantro and paprika

Smoked salmon canapé with caviar, crème fraiche, and chives

Coppa granchio - artichoke bottoms stuffed with fresh crab and pesto

Prawns ala Diablo

Keftedes (lamb meatballs with yoghurt sauce)

Involtini di vitello (veal, wrapped in prosciutto, with olives)

involtini di procuitto - procuitto with goats cheese, artichokes, and pesto

Chicken teriyake skewers

Mini meatballs wrapped in eggplant

Japanese pot stickers

pate on toast with cornichons

Tomato bruschetta

Cherry tomatoes, stuffed with lemon/walnut pesto

Roasted red pepper and feta stuffed zucchini cups

Olive tapanade crostini with goats' cheese, capers, and sweet red pepers

Polenta cubes, wrapped and baked in proscuitto and fontini cheese

Stuffed mushrooms with ratatouli and feta cheese

Basil/pecan stuffed mushrooms

BBQ-ed mini burgers

Crimini mushrooms stuffed with ratatouli and feta cheese

BBQ-ed prawns

Salads

Arugula and radicchio with Gorgonzola, pine nuts, and light balsamic vinaigrette dressing

Lettuce hearts with warm lemon butter

Cucumber watercress salad with caramelized onions

Wild rice salad

Penne pasta with roasted eggplants and scallions

Sweet corn salad

Fattoush – Lebanese salad of tomatoes, mint, lettuce, toasted pita bread, sumac, and garlic

Entrees

Lamb chops with dijon/caper sauce; with sautéed green beans, pancetta, and shaved almonds, and Yukon gold potatoes

Baby lobster tails, wrapped in pancetta, with salsa rosa; with creamy polenta marsala and crimini mushrooms

Lamb chops with raspberry vinaigrette butter sauce and walnuts; with creamy spinach and rosemary roasted potatoes

Seared ahi tuna with balsamic glaze; morrocan couscous and sautéed vegetables

Filet of blue-nosed seabass in butter sage white wine sauce; with saffron rice and sautéed asparagus

Pan-roasted chicken breast with fresh tomato sauce, black olives, capers and fresh mozzarella; over baked polenta

Prime rib roast with armanagac and porchini-crimini mushroom sauce; tomatoes stuffed with Lebanese rice

Chicken piccatta - chicken with lemon, caper, and white wine, butter sauce

Eggplant parmasan

Lasagne with pesto béchamel sauce

Dessert

Chocolate mousse

Panna cotta with raspberry and kiwi sauce

Tiramisu

Petit fours

Lemon tarts

Fruit tarts

Baby napoleons

Baby éclairs

Chocolate filled profiteroles

Sample Menu

BBQ-ed mini burgers – ground beef, caramelized onions, gruyere cheese, mustard.

Coppa Granchio – artichoke hearts, fresh crab, pesto.

Crimini Mushrooms stuffed with ratatouli and feta cheese

BBQ-ed prawns – prawns with bbq sauce.

Fattoush – cucumber, tomato, mint, parsley, lettuce, sumac, pita bread, lemon juice, olive oil, garlic.

Prime rib roast with armanagac and porchini-crimini mushroom sauce.

Blue nosed sea bass with white wine – butter sage sauce.

Eggplant parmesan.

Tomatoes stuffed with Lebanese rice – rice with pine nuts and ground meat.

Green beans with shaved almonds.

(Kid’s meal) – mac & cheese.

Cupcakes.

Coffee and Tea.

Sample 2 Sit down dinner 8-10 people

Passed hors d'oeurves

Tostones chips with caviar

Scallops with wasabe mayonnaise

Strawberries with proscuitto

Pate with diced peppers and artichoke hearts on walnut bread

Salad

Dandelion greens with ricotta cheese and strawberries

Dinner

Pacific wild salmon with braised endives and Lebanese rice stuffed tomatoes

Dessert

Chocolate mousse


Beverages

San Pelligrino

Panna

Service

Chef, Sous-Chef, Waiter

Sample 3 : Larger Party - 30 to 40 Adults & Children

Passed hors d'ouevres:

Smoked salmon canapé with caviar, crème fraiche, and chives on toast

Lobster involtini with pancetta

Sushi rolls – spicy tuna, California roll, shrimp tempura,

Vegetarian

Involtini di vitello

Olive tapanade and goat's cheese crostini

Entrée:

Pepper-crusted prime rib roast with mushroom-armagnac sauce

Potato gratinee

Green beans with buttered almonds

Braised Endives

Jicima salad

(for the kids):

Macaroni cheese

Caesar salad

Dessert:

Buche du Noel

Croque en Bouche

Christmas cupcakes

Middle Eastern Menu

Passed hors d'ouevres:

Smoked salmon canapé with caviar, crème fraiche, and chives on toast

Lobster involtini with pancetta

Sushi rolls – spicy tuna, California roll, shrimp tempura,

Vegetarian

Involtini di vitello

Olive tapanade and goat's cheese crostini

Entrée:

Pepper-crusted prime rib roast with mushroom-armagnac sauce

Potato gratinee

Green beans with buttered almonds

Braised Endives

Jicima salad

(for the kids):

Macaroni cheese

Caesar salad

Dessert:

Buche du Noel

Croque en Bouche

Christmas cupcakes
Natural World RapidWeaver theme by ThemeFlood