EVENT CATERING
Family-Style & Buffet Catering
Bring people together with the comfort of shared dishes and the ease of full-service catering. Chef Eric James Catering offers family-style and buffet experiences for 20 to 100 guests, perfect for birthdays, holidays, or casual celebrations at home. Each menu is crafted to match your event’s energy—whether that’s a laid-back backyard dinner or a more refined evening indoors. We handle everything from setup and service to cleanup, so all you have to do is enjoy time with your guests while we make sure every plate feels fresh, flavorful, and beautifully presented.
SMALL BITES
American Cheeseburger Sliders — Juicy mini burgers with caramelized onions, sharp cheddar, and house-made burger sauce on brioche buns.
Chipotle Chicken Tiny Tacos — Bite-sized crispy tacos filled with smoky chipotle-marinated chicken, avocado crema, and pickled red onions.
Crispy Coconut Shrimp — Sweet chile dipping sauce.
Traditional Bruschetta — Toasted baguette topped with marinated heirloom tomatoes, garlic, basil, and extra-virgin olive oil.
Salmon Wonton Crisps — Crispy wonton chips topped with citrus-cured salmon, avocado, sesame, and ponzu drizzle.
Slow-Roasted Braised Pork Bites on Cheddar–Jalapeño Polenta Cakes — Tender pork with smoky ancho glaze atop crisp cheddar-jalapeño polenta cakes.
Mini Crab Cakes — Lemon-dill aioli.
Bacon-Wrapped Dates — Blue cheese and bourbon glaze.
Seared Steak Crostini with Horseradish Cream — Sliced seared steak on toasted crostini with horseradish cream and crispy shallots.
Brie & Fig Jam Crostini — Creamy brie with sweet fig jam, toasted almonds, and honey drizzle on a crisp baguette slice.
SALADS
Chopped House Salad — Crisp romaine, grape tomatoes, cucumber, radish, red onion, smoked bacon, cheddar, and house herb dressing.
Mexican Street Corn Salad — Charred corn, cotija, chipotle crema, cilantro-lime.
Seasonal Roasted Beet & Goat Cheese Salad — Spiced pecans, citrus-honey vinaigrette.
Classic Caesar Salad — Crisp romaine, shaved Parmesan, house-made garlic croutons, and creamy Caesar dressing.
MAIN COURSES
Herb-Roasted Beef Tenderloin — Red wine demi-glace and horseradish cream.
Slow-Braised Short Ribs — Pasilla chile jus, crispy onions.
Chimichurri Sirloin Skewers — Fire-grilled sirloin skewers with vibrant chimichurri sauce.
Italian Herb-Crusted Rack of Lamb — Garlic, rosemary, and thyme crusted lamb finished with Chianti reduction.
Smoky Chipotle Honey Chicken — Fire-grilled, brushed with chipotle-honey glaze.
Maple-Bourbon Glazed Chicken — Oven-roasted chicken finished with maple-bourbon pan jus, thyme, and charred lemon.
Whole Roasted Chicken with Chimichurri — Garlic- and citrus-marinated whole roasted chicken, carved and served with house chimichurri.
Miso-Glazed Salmon — Ginger-scallion butter and citrus soy drizzle.
Honey Sriracha Salmon — Oven-roasted with sweet heat glaze, sesame seeds, and fresh lime.
Traditional Five-Layer Lasagna — Classic beef & pork ragù, ricotta, béchamel, and Parmigiano.
SIDES
Parmesan Mashed Potatoes
Roasted Sweet Potatoes with Maple-Bourbon Butter
Classic Mac & Cheese with Crunchy Panko Topping
Garlic Herb Roasted Fingerling Potatoes
Charred Broccoli with Garlic-Chile Oil
Elote-Style Creamed Corn
Chopped Asparagus with Sun-Dried Tomatoes
Roasted Zucchini with Olive Oil & Sea Salt
Cilantro Lime Rice with Roasted Corn
DESSERTS
Miniature Key Lime Pies with Whipped Cream
Chocolate Pot de Crème with Espresso Whipped Cream
Tres Leches Cheesecake Squares with Cinnamon Sugar Dusting
Lemon Olive Oil Cake Squares with Limoncello Glaze
Vanilla Bean Panna Cotta with Berry Compote
Classic Lemon Bars with Powdered Sugar
Nutella Brownies with Sea Salt
Chocolate Chip Cookies with Sea Salt
@culinarymisfits
