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Sample Menus
Hors d’Oeuvres
Side Dishes and Salads
Entrees
Desserts
Entrees
Seafood
Northwest Cedar Planked Salmon
house blended spice rub, fresh fruit salsa
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Pan Roasted Salmon
tomato, caper & nicoise tapenade
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Coconut, lemon Grass Poached Barramundi
daikon radish, green apple,
curry salad
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Lemon and Ginger Crusted Halibut
cilantro lime beurre blanc, micro greens, citrus
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Porcini Crusted Pacific Rock Fish
smoked tomato vinaigrette
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Roasted California White Sea Bass
garlic chive oil
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Seared Maine Diver Scallop
Thai soba noodle, ginger sesame vinaigrette
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Santa Barbara Channel Rock Fish
ponzu, citrus micro cilantro
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Santa Barbara Seafood Stew
black mussels , rock crab, local white fish, fennel scented tomato broth
Poultry
Oak Grilled Marinated Chicken
marinated in lemon, garlic, herbs & Dijon
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Tuscan Braised Chicken
tomatoes, herbs, olives
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Stuffed Breast of Chicken
artichoke hearts, sundried tomatoes, mozzarella
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Pan Seared Chicken
fresh herbs, chicken jus
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Carpinteria Ranch Squab
dried cherry port reduction
Meat
Slow Roasted Pork Pibal
dry rubbed & Slow Cooked in Banana leaves
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Herb Crusted Crown Pork Loin Roast
rosemary demi
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Grilled Berkshire Pork Chop
Hawaiian sea salt brined
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Niman Ranch Pork Stacked Tostada
roasted tomatillo sauce
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Oak Grilled Santa Maria Tri Tip
salsa fresca, horseradish cream
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Oak Grilled Flat Iron Steak
Chippolini bordelaise
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Oak Grilled Rib Eye
Stilton butter, crispy onion strings
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Braised Niman Ranch Beef Short Ribs
Bordeaux demi reduction sauce
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Pan Seared Beef Filet
smoked braised pork belly, veal jus
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Dry Aged New York Strip Roast
yellow and red pepper relish
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Dijon & Rosemary Crusted Colorado Lamb Rack
herbed demi reduction sauce
Vegetarian
Eggplant Roulade
ricottoa, herbs, mushrooms, and pomadoro sauce
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Artichoke White Lasagna
mushrooms, hint of truffle oil
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Roasted Vegetable Wellington
smoky heirloom tomato sauce
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