Catering

So Divine Catering is a full-service catering company that tantalizes your taste buds, while surprising your palate. We cater to private individuals, movie sets, and businesses in the Los Angeles area.

Our mission is to dedicate personal attention to each client, while passionately creating a new approach to California cuisine.

We specialize in creating delicious, diverse menus that are beautifully presented. We are here to cater to all of your culinary needs, offering personal chef services or weekly food deliveries to families and busy professionals.

From a formal five-course wedding reception dinner to a corporate business luncheon, movie set meals, a casual BBQ, or a cocktail party, we make every event exciting, memorable, and so divine.

So Divine Catering Menus:

Divine Teasers

• Crab salad in wonton cups - crab meat w/ mango, celery, scallions, and cilantro, tossed in a citrus dressing
• Potato bruschetta - traditional bruschetta served on top of a warm potato slice and drizzled w/ a balsamic glaze or regular bruschetta
• Duck in crepes - hoisen duck in green onion crepes w/a wasabi cream
• Chimmichurri skewered beef - beef topped w/ an herb sauce
• China pearls - five-spice ground pork, ginger, and cilantro filled w/ sticky rice and served w/ a plum sauce
• Assorted cheese platter - blue cheese, gouda, brie, spiced cream cheese, cheddar, and goat cheese rolled in herbs, served w/ crackers and bread
• Tostones w/ roasted pork & pineapple salsa-twice fried un-ripened plantains
• Caramelized onion and goat cheese tart - phyllo cups filled w/ a goat cheese and caramelized onion mixture and baked until golden
• Mini cheddar cheeseburgers w/ caramelized onions, lettuce, and tomato horseradish cream

Brunch Buffet Menu

• Omelet station - assorted fillings, such as sausage, chicken, shrimp, feta cheese, mozzarella cheese, cheddar cheese, caramelized onions, sauteed mushrooms, roasted bell peppers, salsa, herbs and tomatoes (any requests are welcome), cooked in front of the guest by a chef.
• Baked French toast w/ maple syrup
• Roasted lamb w/ an apricot mint sauce
• Rosemary-roasted potatoes
• Bow tie pasta w/ caramelized onions, mushrooms, and peas in a Marsala cream sauce
• Holiday salad - mixed greens, apple, dried cranberries, and caramelized pecans tossed in a pomegranate balsamic dressing
• Assorted muffins and pastries
• Seasonal fruit platter

American Cuisine Menu

• Creamy butternut squash soup
• Beet and goat cheese salad w/ red onion and a sweet herb rice wine dressing
• Pork tenderloin w/ a red wine reduction and caramelized apples, caramelized onion potato cakes, and sauteed seasonal vegetable medley w/ herbs
• Seasonal cobbler (apple, peach, or berry) served w/vanilla ice cream

Asian Sensations Menu

• Chicken and mushrooms in a coconut ginger broth
• Papaya and shrimp salad - butter lettuce, grilled shrimp, papaya, tomato, carrot, and red onion in a sweet soy dressing
• Chilean sea bass w/ a soy butter sauce, spicy sesame noodles, long beans, and carrots w/ ginger and garlic
• 5-spice wontons w/ mango mousse

A Day in Italy Menu

• Tomato and basil soup with a pesto crostini
• Italian salad - iceberg lettuce, salami, roasted chicken, tomatoes, garbanzo beans, mozzarella, and green onion in a lemon Parmesan herb dressing
• Chicken Puttanesca (chicken sauteed w/ olives, capers, and artichokes in a marinara sauce) - creamy Parmesan polenta and grilled asparagus
• Chocolate tiramisu

Travel to the Mediterranean Menu

• Lemon and roasted garlic hummus and pita bread
• Greek salad - romaine lettuce topped w/red onions, cucumbers, tomatoes, olives, red bell peppers and feta cheese tossed in an herb dressing
• Moroccan-spiced lamb w/ cucumber yogurt, cous cous w/ dried cranberries, apricots and mint and roasted artichokes, baby tomatoes, and red onions w/ mint and basil
• Sweet and sticky baklava

Fiesta Menu

• Salsa bar - tortilla chips w/ assorted salsas, such as pineapple, tomatillio, roasted pepper, super hot, black bean, mild, or fruit salsa
• Tequila lime chicken and shrimp Fajitas w/ shredded cheese, lettuce, tomato, guacamole, salsa and sour cream, re-fried beans, and Spanish rice
• Churros w/ hot chocolate dipping sauce

Backyard BBQ Buffet Menu

• BBQ ribs w/ a Jack Daniels BBQ sauce
• BBQ chicken w/ a peach glaze
• Baked potatoes w/ sour cream, butter, scallions, and cheese
• Maple-baked beans
• Coleslaw
• Grilled vegetable salad w/ BBQ ranch sauce
• Fruit skewers w/ a Malibu rum yogurt dipping sauce
• S’mores brownies

A Night of Soul

• Crab cakes served over a black-eyed pea salad and served w/ a citrus Dijon vinaigrette
• Smothered chicken w/ steamed white rice, 3-cheese baked macaroni, spicy greens, and buttermilk biscuits w/ honey butter
• Red velvet cake w/ cream cheese frosting

Caribbean Vacation

• Caribbean bouillabaisse w/ sea bass, prawns, snapper, potatoes, butternut squash, scotch bonnet peppers, onion and spices, all stewed in a seafood broth
• Tropical salad - romaine lettuce, jicama, red bell peppers, carrots, cucumbers, red onion, and plantain chips in a sweet cilantro-pineapple dressing
• Sweet and spicy jerk chicken w/ pineapple mango salsa, coconut scented rice, black beans w/ bell peppers and caramelized onions and fried plantains
• Spiked coconut and macadamia nut bread pudding

Buddah’s Belly Indian Menu

• Chicken Tikka Masala (chicken marinated in a light saffron, masala spice and yogurt sauce, and grilled) w/ saffron rice, assorted vegetables w/ coconut, cashews and mustard seeds, and naan bread
• Mango lassie mousse w/ fresh fruit

Viva la France Menu

• Moules Mariniere - mussels w/ wine, butters, herbs and shallots served w/ crispy baguette
• Frisee lettuce w/ roasted tomatoes and cucumbers w/ a warm bacon shallot dressing
• Chicken Chassuer - baked chicken w/ tomatoes, mushrooms, cognac, butter and herbs, potato dauphinois - sliced potatoes, heavy cream, guyer cheese, garlic and chives, and green beans w/ toasted almonds
• Vanilla bean crème brulee

Fresh From the Garden Menu

• Vegetable cassoulet - cannellini beans and seasonal vegetables stewed and topped w/ parmesan bread crumbs
• Jerk tofu w/ pineapple mango salsa, red beans and rice
• Bell peppers stuffed w/ orzo pasta, spinach, eggplant, squash and fennel w/ sundried tomato pesto and grilled asparagus
• Garlic and herb polenta cakes topped w/ bruschetta served over a vegetable hash, balsamic reduction
• Roasted vegetable and mushroom risotto
• Teriyaki vegetable stir fry
• Eggplant roulades - grilled eggplant filled w/ cheese (or tofu cheese), herbs and tofu "meat" w/ sun dried tomato sauce
• Creamy polenta topped w/ a portobello “steak” served w/ a roasted tomato sauce

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