E Eli's Gourmet Cooking East Bay catering

Sample Catering Menu

A colorful Mediterranean table, built around the occasion.

Think abundant platters, bright salads, handmade dips, savory bites, fish, sweets, and dietary-aware choices that still feel generous.

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How menus come together

Eli's sample menu is best read as a palette. A reception might lean into cheese, dips, smoked salmon, crostini, and small savories. A buffet can become a wider Mediterranean table with roasted vegetables, salads, fish, pasta, and sweets.

Vegan, vegetarian, gluten-free, dairy-free, nut-free, and soy-free options can be planned into the meal from the beginning.

Seasonal catered platter from Eli's Gourmet Cooking Mediterranean catering dishes prepared for an event

Reception Bites

Small food that still feels generous.

Olives wrapped in cheese dough, crostini, smoked salmon rolls, asparagus in flaky dough, and bureka puff pockets work beautifully for mingling.

Finger food Cheese reception Standing event
Roasted vegetables and platter selections

Platters & Dips

Abundance at the center.

Roasted vegetables, smoked salmon, mixed cheeses, nut pastes, falafel, hummus, labaneh, tzatziki, and white fish salad.

Vegetable salads and savories

Salads & Savories

Fresh, satisfying, and flexible.

Eggplant, North African olives, caprese, Moroccan carrots, greens with apple and pomegranate, quiches, kugel, and pasta salads.

Catered fish and composed dishes

Warm Dishes & Sweets

Dinner service with a finish.

Fish with sauce choices, soups, stews, dessert platters, chocolate options, tiramisu, cheesecake, and sundae bars.

Full sample range

Use this as a conversation starter. The final menu depends on guest count, number of dishes, service style, dietary needs, and event length.

Finger food olives in cheese dough, crostini, smoked salmon rolls, asparagus in flaky dough, bureka pockets.

Platters roasted vegetables, smoked salmon, mixed cheeses, nut pastes, falafel buffet.

Dips hummus with tahini, labaneh, tzatziki, white fish salad.

Mediterranean eggplant, North African olives, caprese, Jerusalem artichokes, Moroccan carrots, barley pilaf.

Salads and savories mixed greens, vegetarian Caesar, mushroom salad, rice salad, quiche, kugel, pasta salads.

Warm dishes and sweets soups, stews, fish with sauce choices, dessert platters, chocolate, tiramisu, cheesecake.

Pricing depends on guest count, number of dishes, service style, and event length.

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