Menu
Jen Milton Catering brings you fresh, local, seasonal, beautiful food. From office lunches to weddings and everything in between.
Give us a call at 510-882-1787 or send a message and a member of our team will promptly respond to your inquiry. We look forward to working with you!
SAMPLE MENUS
Thai-Style Grilled Chicken
Flame-grilled chicken thighs seasoned with a Thai blend of garlic, ginger, coriander, cilantro and lime
Gochujang Meatballs
Korean-inspired beef meatballs tossed in a sweet and spicy glaze, sprinkled with sesame seeds and scallions
Citrus Ginger Tofu with Soba Noodles
Soba noodles mixed with fresh kale, carrots, green onion and bite-sized cubes of marinated baked tofu, lightly tossed in a tangy citrus ginger dressing
Bahn Mi Salad
Cucumber, pickled carrot, jalapeno and cilantro on a bed of spring mix served with our miso lime vinaigrette
Grilled Asparagus with Kumquat Gremolata
Fresh, tender grilled asparagus topped with a tangy kumquat gremolata
Thai Vegan Bowl
Baked sweet potato on a bed of quinoa, kale, lime and cilantro topped with spiced chickpeas and drizzled with a ginger and sweet chili tahini
Chicken with lemon and olives
Boneless chicken breast and thigh roasted with lemon, Castelventrano olives and bay leaf
Grilled Flank Steak
Thinly-sliced grilled flank steak atop a bed of greens, drizzled with chimichurri
Citrus and Fennel Salad
Shaved fennel, Cara cara, blood and navel oranges, on a bed of spring mix and seasonal chickories
Spring Vegetable Farro Salad
Salad of farro, torn kale, carrots, celery, radishes and raw beets lightly tossed in a tarragon vinaigrette topped with feta cheese
Roasted Seasonal Vegetables
Changes with the seasons. Ex: Roasted tri colored cauliflower and new potatoes, grilled asparagus, charred baby carrots, seasoned with fresh herbs and a splash of lemon
Mexican BBQ Chicken
Grilled chicken thighs rubbed with Mexican spices and lime
Cuban Pork
Slow roasted, garlic-citrus rubbed pork shoulder, drizzled with a bright mojo sauce
Citrus Jicama Salad
Lime soaked jicama, cucumber, grapefruit pinwheels, torn mint and pepitas on a bed of spring mix served with citrus vinaigrette
Esquites
Salad of grilled corn cut off the cob and tossed with a smoky, spicy, creamy, lime dressing. Topped with cilantro and cotija cheese
Cilantro Rice
White or brown rice with sauteed onion, garlic and chopped cilantro
Vegan Enchiladas
Corn enchiladas filled with spinach and hominy, topped with tomatillo sauce and a spicy cashew “cheese” sauce