phone: 310-945-6946

Sample Children's Party

  • Salads:
  • JK Salad
  • Pasta Salad
  • Sandwiches:
  • Chicken Pesto
  • Roasted Vegetables
  • Turkey and Cheese (for kids)
  • Ham and Cheese (for kids)
  • Dessert:
  • Cupcake Decorating Station

Sample Afternoon Tea

  • Tea Sandwiches
  • Cucumber
  • Brie and Chutney
  • Roasted Pear and Gorgonzola
  • Smoked Salmon Mousse
  • Sweet Treats:
  • Lemon Wedges
  • Double Chocolate Brownies
  • Cranberry Orange Scones

Sample Pancake Party

  • Entrées:
  • Made-to-Order Eggs
  • Buttermilk Pancakes
  • Toppings Station:
  • Maple & Chocolate Syrups
  • Fresh Fruit
  • Chocolate Chips
  • Crispie Rice Treats
  • Assorted Candy
  • Whipped Cream

Sample Office Lunch

  • Main Course:
  • JK Chicken
  • Spinach Risotto
  • Grilled Vegetables
  • CJ's Salad
  • Seasonal Bread Basket
  • Sweet Things:
  • Fresh Fruit Tarts
  • Chocolate Mousse

Sample Holiday Party

  • Appetizers & Small Plates:
  • Bacon-Wrapped Scallops
  • Curried Zucchini Soup
  • Chicken Skewers
  • Entrées:
  • Beef Tenderloin
  • Lemon & Herb-Roasted Chicken
  • Side Dishes:
  • Grilled Vegetable Platter
  • Rosemary Roasted Potatoes
  • Dessert:
  • Orange Dessert Trio

Sample Brunch

  • Entrées:
  • A Selection of Fresh Quiches
  • Citrus Frisée Salad
  • Fresh Fruit Salad
  • Side Dishes:
  • Pumpkin Bread
  • Blueberry Crumb Muffins
  • Cinnamon Rolls
  • Hot Coffee and Tea

Sample Dinner For Ten

  • Salad Course:
  • JK Salad
  • Main Course:
  • Garlic Chili Prime Rib
  • Rosemary Roasted Potatoes
  • Roasted Asparagus
  • Cheese Course:
  • Cabecou with Honey
  • Dessert Course:
  • Chocolate Pots de Creme

Sample Dinner With Wine Pairing

  • Salad Course:
  • CJ's Salad
  • Pasta Course:
  • Goat Cheese Ravioli
  • Main Course:
  • Lemon Veal Scallopini
  • Roasted Vegatables
  • Dessert Course:
  • Fresh Fruit Tart

Sample Backyard BBQ

  • Appetizers & Small Plates:
  • Dip Trio
  • Crudités Platter
  • Entrées:
  • Grilled Tuna with Peach Salsa
  • Barbecued Chicken
  • Side Dishes:
  • Grilled Mixed Vegetables
  • JK Salad
  • Spinach Risotto
  • Rosemary Focaccia
  • Dessert:
  • Blueberry Pie
  • Peach Pie
  • Whiskey Pecan Pie

At Julia's Kitchen, we believe in tailoring our menus to suit our customers' tastes and wants. The following menu ideas and course items represent only some of our repertoire, and are meant as mere suggestions. We also believe in cooking seasonally and locally and, therefore, all of our menu options are subject to the availability of ingredients. Additionally, we have an extensive selection of cake flavors, fillings, and frostings. For more information, please visit our Cake Menu.

Breakfast

  • Chocolate Babka - sweet and gooey morning bread with swirls of chocolate and cinnamon in each slice
  • Cinnamon Rolls - sweet rolls swirled with cinnamon and sugar and drizzled with icing
  • Make Your Own Quiche - choose your own from a selection of any of the following ingredients:
    fresh tomato, asparagus, zucchini, jalapeño peppers, arugula, spinach, sun dried tomatoes, broccoli, mushrooms, onions, cheddar, gruyere, swiss, mozzarella, goat cheese, pesto, fresh herbs
  • Some Combination Suggestions from Julia's Kitchen:
    Tomato, mozzarella, arugula, and pesto
    Egg, bacon, cheddar, and jalapeño
    Roasted asparagus, sun-dried tomatoes, and goat cheese
  • Mixed Vegetable Quiche - zucchini, red bell peppers, sweet onion, and aged sharp cheddar cheese
  • Caprese Quiche - layers of roasted garlic pesto, heirloom tomatoes, and buffala mozzarella
  • Vegetable Frittata - combining the flavors of red peppers, onion, mushrooms, zucchini, cheddar cheese, cream cheese, and whole wheat bread

Appetizers

  • Bacon-Wrapped Scallops - caramelized with brown sugar
  • Baked Brie - baked with toasted walnuts and dried cranberries, topped with apple cranberry chutney and served on ginger snaps
  • Black Olive Tapenade - served on crisp crostini with creamy goat cheese and fresh herbs
  • Bruschetta - Roma tomatoes and red onion chopped, marinated, and served on french bread slices
  • Chicken Skewers - glazed with a tangerine, maple syrup, and black pepper reduction
  • Crab Cakes - breaded and lightly fried, paired with Dijonnaise and a dusting of paprika
  • Crab Dip - crab meat mixed with tomatoes, fresh herbs, and creamy cheese, baked until bubbly and served on garlic toast
  • Crudités - a selection of fresh vegetables paired with your choice of balsamic vinaigrette, house made ranch dressing, or tangy lemon hummus
  • Curried Zucchini Soup - presented in demitasse cups
  • Dip Trio - freshly made guacamole, pico de gallo, and con queso served with tortilla chips
  • Frittata Bites - mixed vegetable frittata served on champagne pie crust rounds and topped with tomato salsa
  • Mediterranean Sliders - lamb patties topped with spicy cucumber yogurt sauce and served inside mini whole wheat pitas
  • Pancetta Crisps - topped with creamy goat cheese and roasted pears
  • Pesto Crostini - roasted garlic pesto served on crisp crostini with fresh mozzarella and oven roasted tomatoes
  • Prosciutto Wrapped Melon - ripe, sweet cantaloupe wrapped with salty and smooth prosciutto
  • Sliders - beef and turkey patties adorned with caramelized onions, Wisconsin cheddar, and horseradish sauce, served on brioche buns
  • Smoked Salmon - served on pumpernickel and topped with crème fraîche and caviar
  • Spanakopitas - spinach, feta, micro mint, and pine nut filling nestled in phyllo sheets
  • Spinach Artichoke Dip - spinach, sharp cheddar cheese, and soft artichokes, baked until hot and bubbly and served wth fresh tortilla chips

Salads

  • Apple Pecan Salad - baby romaine, Granny Smith apple slices, candied pecans, and red onion tossed with raspberry vinaigrette
  • Citrus Frisée Salad - orange wedges, thinly sliced red onion, and frisée mix served with a citrus vinaigrette
  • CJ's Salad - mixed baby greens, tomatoes, cucumber, and red onion tossed with lemon mustard vinaigrette
  • Fresh Fruit Salad – a selection of seasonal fruits ripened to perfection. Can be served plain or flavored with Chambord
  • JK Salad - butter lettuce, mango chunks, goat cheese, macadamia nuts, scallions, and banana chips tossed with mint vinaigrette
  • Pasta Salad - tri-colore rotini toassed with steamed broccoli and carrots, fresh grape tomatoes, and pesto vinaigrette
  • Tri-Colore Salad - fresh wild arugula, radicchio, and endive topped with shaved Reggiano cheese and served wth honey lemon dijon vinaigrette

Sandwiches

  • Brie and Chutney - sliced thick and topped with onion apple chutney; served warm on pain de mie
  • Chicken Pesto - chicken breasts topped with provolone cheese, romaine lettuce, and fresh tomatoes, served in an Italian roll smothered with creamy pesto aioli
  • Cucumber Tea Sandwiches - thin hothouse cucumber slices with dill cream cheese
  • Egg Salad Tea Sandwiches - spiked with cornichons
  • Honey Mustard Chicken Salad - tossed with celery and fresh grapes and served on freshly made whole wheat molasses bread
  • Maple Balsamic-Glazed Flank Steak – served between layers of fresh dried cherry and rosemary focaccia, drizzled with maple balsamic reduction
  • Prosciutto and Roasted Red Peppers - with fresh mozzarella, fresh basil and balsamic drizzle on french baguette slices
  • Roasted Pear and Gorgonzola - oven-roasted pear slices topped with crumbled gorgonzola and drizzled with a pear mustard sauce
  • Roasted Vegetables - zucchini, red pepper, onion, and eggplant drizzled with a balsamic vinaigrette in an Italian roll

Entrées

  • Beef Tenderloin - seared and cooked to medium rare, served with an onion Madeira sauce
  • Braised Veal Shank - oven-braised, tender veal shank accompanied by a merlot sauce
  • Butternut Squash Ravioli – homemade pasta filled with roasted butternut squash, fresh ricotta, and fontina cheese and topped with a brown butter sage sauce
  • Fennel and Herb Marinated Pork Loin - served with a white wine sauce
  • Garlic Chili Prime Rib – prime rib on the bone studded with garlic, rubbed with chili flakes, and roasted to juicy tenderness
  • Goat Cheese Ravioli – homemade pasta filled with goat cheese and fresh herbs and tossed in an orange fennel butter sauce
  • JK Chicken – tender chicken on the bone, marinated in lemon thyme vinaigrette and roasted in the oven atop our signature marinara sauce
  • Lemon and Herb-Roasted Chicken - marinated and oven-roasted
  • Lemon Veal Scallopini - thin slices of veal lightly breaded and pan fried, served with a lemon, white wine, and caper sauce
  • Salmon Fillet – grilled simply and topped with lemon dill cream sauce; served hot
  • Tuna Bruschetta – seared tuna steaks topped with tomatoes, basil, and red onion

Side Dishes

  • Green Beans Almondine - lightly fried and topped with toasted almonds
  • Grilled Vegetable Platter – seasonal vegetables marinated in balsamic vinaigrette
  • JK Brussels Sprouts – sautèed with crisp pancetta
  • Macaroni and Cheese – a blend of cheddar and gruyere for a smooth creamy texture
  • Parmesan Risotto - arborio rice and parmesan cheese with a hint of thyme
  • Roasted Vegetables - eggplant, zucchini, onion, and tomatoes seasoned and oven-roasted
  • Rosemary Roasted Potatoes - seasoned with fresh rosemary and oven-roasted
  • Seasonal Bread Basket - a selection of breads highlighting the best flavors of the season
  • Spinach Risotto - creamy parmesan risotto tossed with fresh spinach and grape tomatoes

Desserts

  • Blondies - brown sugar chocolate chip bar cookies, these delicious treats are like the gooey center of a chocolate chip cookie
  • Blueberry Pie - our flaky pie crust filled with blueberries picked at the peak of their season
  • Carrot Cake – spicy, moist, and delicious, covered in delicate cream cheese icing and topped with marzipan carrots
  • Chocolate Chip Cookies - we make this classic cookie with delicious semi-sweet chocolate chips
  • Chocolate Pots de Crème - milk or dark chocolate custard topped with a dollop of fresh whipped cream and sprinkled with cocoa bean pieces
  • Devil's Food Cupcakes - rich chocolate cupcakes topped with chocolate buttercream laced with almond liqueur
  • Double Chocolate Brownies - fudgy brownies made with semi-sweet chips - a chocolate lover's dream
  • Fresh Fruit Tart – Mixed berries mounded atop smooth vanilla bean custard
  • German Chocolate Cupcakes – rich devil’s food cupcakes filled with coconut and toasted pecan custard and topped with creamy milk chocolate ganache
  • Oatmeal Raisin Cookies - chewy and delicious, these cookies have a hint of spice
  • Opera Cake - layers of almond sponge cake, coffee french buttercream and chocolate ganache, topped with a fleck of gold leaf
  • Orange Dessert Trio – orange meringue tart made with sweet orange curd and luscious fresh meringue; orange panna cotta served cold and smooth; and orange almond layer cake wrapped in tempered chocolate
  • Peach Pie - vanilla and almond compliment this seasonal favorite
  • Pear Spice Cake - perfect for fall or winter months, this soft and sweet cake can be made into individual portions and served with whipped crème fraiche and pear chips
  • Tahitian Vanilla Cupcakes - topped with bourbon vanilla buttercream, a client favorite!
  • Whiskey Pecan Pie - Southern comfort at its best, this pie is sweet with a hint of chocolate

Make Every Meal Good to the Last Bite!