Your wedding is for you and your family and guests to enjoy. The bride and groom should not be worrying about logistics. They should be dancing!

When you hire Jasmine Catering, we review the details and address your needs with you prior to the wedding to ensure sure that at your wedding, all you need to do is show up and celebrate!

Sample Wedding Menus

Menu #1 (Hors D'oeuvres and Buffet Dinner)

Passed hors d’oeuvres

  • Risotto Balls – Stuffed with smoked Mozzarella Cheese and fried to golden brown, served with Chipotle Aioli
  • Crab Cakes – With Wasabi and Lime Aioli
  • Papaya Salad Bites – Spicy Papaya Salad served on Endive Leaves


  • Organic mixed Greens
    • With Strawberries, Goat Cheese, candied Pecans and Balsamic Vinaigrette
  • Cage-free Rosie Chicken Breast
    • With Tomato, Leeks and Vermouth Cream Sauce
  • Potato Puree
    • Yukon Gold and Russet Potatoes with caramelized Fennel
  • Vegetable Medley
    • Roasted to perfection with extra virgin Olive Oil and fresh Oregano
  • Coffee and Tea

Menu #2 (Mediterranean and Asian Mix)

Hors D’oeuvres

  • Tuna Tartar
    • Raw sashimi Tuna, Sesame Seeds, Chives, Jalapenos and Avocado in Soy-Wasabi and Lime Marinade, served on baked Wonton Triangles
  • Chicken Satay
    • Organic Rosie Chicken Breasts Skewers, marinated in Lemongrass and Curry Marinade, served with a spicy Peanut Sauce
  • Stuffed Mushrooms
    • Cremini Mushrooms stuffed with Goat Cheese, Spinach and parmesan Cheese


  • Mediterranean Salad
    • Romaine lettuce with vine-ripe Tomatoes, Calamata Olives, shredded Carrots, Scallions, Feta Cheese, Sour Bread Croutons and Lemon-Mint Vinaigrette
  • Almond crusted Salmon
    • Salmon Fillet with Almond Crust and Basil and Raisin Pesto
  • Orzo Pasta
    • With roasted Butternut Squash, roasted Red Onion, and Spinach
  • Ratatouille
    • Fresh Vegetables braised in Tomato and Herb Sauce

Menu #3 (vegetarian)

Hors D’oeuvres

  • Vegetable Crudités
    • With roasted Bell Pepper Dip and Herb Dip
  • Organic Medjool Dates
    • Stuffed with creamy Gorgonzola Cheese and salted Pecan
  • Mushroom Crisps – Sautéd Mushrooms with Cream, Vermouth, Onion and Oregano, baked in Fillo Triangles


  • Caesar Salad
    • Romaine Hearts with sour Bread Croutons, homemade Caesar Dressing and Parmesan Cheese
  • Eggplant Terrine
    • Grilled Eggplant slices layered with Goat Cheese, oven roasted Tomatoes and Spinach, topped with Bread Crumbs and Parmesan
  • Teriyaki Tofu
    • Organic Tofu and Portabella Mushrooms in homemade Teriyaki Sauce
  • Organic Couscous
    • With oven roasted Vegetables, Currants and toasted Almonds
  • Roasted root Vegetables
    • Beets, Carrots, parsnips, red Potatoes and red Onions roasted with extra virgin Olive Oil and fresh Oregano

Menu #4 (food stations)

Passed Hors D’oeuvres

  • Smoked Salmon on Potato Pancake – Hot smoked Salmon on Potato Pancake, with Sour Cream and Chives
  • Cambozola Cheese and Fig Bruschett – Toasted, seeded baguette slices with Cambozola Cheese and sliced fresh Figs
  • Mushroom Cigars – Sauteed Mushrooms with Cream, Vermouth, Onions and fresh Oregano, rolled in Fillo Dough and baked

Main Course

  • Mashed Potato Station with D.I.Y. Toppings
  • Caramelized Onions
  • Olive Tapenade
  • Bacon Bites
  • Sautéed Broccoli Florettes

Meat Station

  • Grilled Niman Ranch Tri-Tip
  • Chimichuri Sauce
  • BBQ Sauce

Healthy Choice Station

  • Mediterranean Salad – Romaine hearts with vine-ripe Tomatoes, Olives, shredded Carrots, Scallions, Feta Cheese, Sour Bread Croutons and Lemon-Mint Vinaigrette
  • Asparagus – With toasted Bread Crumbs and aged Parmesan Topping
  • Poached whole Fillet of Salmon – With Green Goddess Sauce

Menu #5 (Winter Menu)

Hors d’oeuvres

  • Cheese Platter
    • Assortment Cheese with Crackers
  • Potato and Tomato Chowder
    • Served in shot Glass with Cheddar Cheese Crouton
  • Mini Beef Strudels
    • Sautéed Beef with Onions, hardboiled Egg, Olives and fresh Oregano, in Puff Pastry Bites


  • Winter Salad
    • Romaine Hearts, Beets, Pear, and Blue Cheese Vinaigrette
  • Organic Mixed Greens
    • With Beets, toasted Walnuts, Goat Cheese and Balsamic Vinaigrette
  • Coq Au Vin
    • Organic Chicken, browned, than braised in red Wine, Bacon, Mushrooms, Garlic and Brandy Poached wild Salmon With green Goddess Sauce
  • Oven roasted Vegetables
    • Carrots, Parsnips, red Onions, Beets, baby Potatoes and Portabella Mushrooms, with fresh Oregano
  • Creamy polenta
    • With Cream and aged parmesan cheese

Menu #6 (Latin Influenced Dinner)

Hors D’oeuvres

  • Potato Tortija Bites
    • Roasted Potatoes and cage free Eggs with sour Cream
  •  Beef Empanadas
    • Ground beef, Olives, Oregano and hardboiled Egg in flaky pockets, served with Chimichuri dipping sauce
  •  Corn and Cheese Quesadillas
    • With Cilantro, red Onion, Lime and Tomato Relish
  • Blue Cheese and Fig Bruschetta
    • Toasted, seeded baguette slices with creamy Gorgonzola Cheese and sliced fresh Figs

Buffet (Do it yourself Fajitas)

  • Sautéed Chicken
  • Grilled Beef
  • Grilled Veggies
  • Flour Tortillas
  • Toppings: Guacamole, sour Cream, mild and hot Salsas, grated Cheese
  • Spinach Salad
    • With toasted Pecans, Papaya, Avocado, Feta Cheese and Raspberry Vinaigrette
  •  Casamiento
    • Rice Pilaf with braised black Beans and sautéed Onions
  •  Fruit Salad
  •  Homemade Lemonade

Menu #7 (Persian-Middle Eastern Buffet)

Hors D’oeuvres

  • Large Middle Eastern platter
    • Tomatoes, Avocado, Kalamata Olives, Labane, Hummus, Za’atar, and Lavash
  •  Falafel
    • With tahini dipping sauce
  • Roasted Butternut Squash and caramelized red Onions
    • With Tahini and Pita
  • Beef Kababs
    • With Lime, Onions, Cilantro, Parsley, and Pine Nuts. Served with Tahini Sauce


  • Shiraz Salad
    • Diced Cucumber, Tomatoes, Radishes, Parsley, Cilantro, Mint, and Lime-Garlic Vinaigrette
  • Pomegranate Chicken
    • Mary’s Chicken slow cooked in Pomegranate Juice, Rose Water, Walnuts, Onions, and Spices
  • Jeweled rice
    • Basmati Rice with toasted Almonds, Raisins, sautéed Onions, Carrots, and Celery

Beverages and Sweets

  • Assortment Teas, Coffee
  •  Baklavah
  •  Rose Water infused Chocolate Truffles

Menu #8 (Vegan Menu)

Hors D’oeuvres

  • Caramelized Butternut Squash and red Onions
    • With Tahini Sauce, on Crostinies
  • Organic Medjool Dates
    • Stuffed with Sunflower Seed Butter and salted Pecan
  • Hummus
    • Homemade Hummus served with Pita Bread


  • Romaine Hearts
    • With Plums, Nectarines, toasted pistachios, and Balsamic Vinaigrette
  • Vegan Pasta Primavera
    • Fusilli Pasta with caramelized Onions, broiled Asparagus, blanched Broccoli and broiled Roma Tomatoes
  • Eggplant Terrine
    • Layers of grilled Eggplant, grilled Portabella Mushroom, slow roasted Tomatoes, and Spinach, topped with toasted Bread Crumbs
  • Oven roasted Potatoes
    • With Garlic and fresh Rosemary
  • Jeweled Rice
    • Saffron Rice with Middle Eastern Spices, caramelized Onions and Carrots,

Nuts and Raisins

  • Assortment Acme Bread
  • Coffee and Tea