Bobby’s Favorite

California Mixed Grill

This menu is consistently one of the most popular with guests, offering a thoughtful balance of flavors, textures, and fresh seasonal ingredients. Its variety ensures there is something for everyone to enjoy, creating a memorable and satisfying dining experience.

Accompanied by a selection of vibrant house-made sauces and chef-crafted finishes:

• Creamy Horseradish-Wasabi Sauce — smooth, subtle heat with a clean, flavorful finish

• Fresh Tomato & Cucumber Relish — bright, crisp, and refreshing with garden-fresh appeal

• Asian Chimichurri — fresh herbs, ginger, garlic, and citrus creating a lively burst of flavor

Optional Chef Enhancements

• Lemon-Garlic Beurre Blanc — a rich, silky sauce that pairs beautifully with seafood, chicken, or vegetables

• Roasted Red Pepper Coulis — smooth and slightly smoky with natural sweetness

• Herb Yogurt Sauce — cool, tangy, and refreshing, offering a perfect balance to grilled and roasted dishes

These accompaniments allow guests to customize each bite while showcasing the fresh, seasonal flavors that make the meal truly special.

California Mixed Grill -

Recipes scaled for 10 guests

Citrus-Herb Grilled Salmon

Ingredients

  • 10 salmon fillets (5–6 oz each)

  • 3 tbsp olive oil

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • Zest of 2 lemons

Citrus-Herb Emulsion

  • ½ cup extra virgin olive oil

  • 3 tbsp fresh lemon juice

  • 2 tbsp chopped parsley

  • 1 tbsp chopped chives

  • 1 tsp Dijon (optional for emulsifying)

  • Pinch salt

Instructions

  1. Preheat grill to medium-high.

  2. Brush salmon with olive oil, season with salt, pepper, and lemon zest.

  3. Grill skin-side down first, ~4–5 minutes, flip and cook 2–3 minutes.

  4. Whisk emulsion ingredients until lightly thickened.

  5. Finish salmon with spooned emulsion before serving.

Beef Tenderloin with Red Wine Shallot Reduction

Ingredients

  • 9 beef tenderloin portions (5–6 oz each)

  • 2 tbsp oil (avocado or high-heat)

  • Salt & pepper

Reduction

  • 2 cups red wine

  • 3 shallots, finely minced

  • 2 cups beef stock

  • 2 tbsp butter

  • 1 tsp fresh thyme

Instructions

  1. Season beef generously.

  2. Sear in hot pan with oil, 2–3 minutes per side.

  3. Finish in 400°F oven to desired doneness (130–135°F for medium rare).

  4. Remove and rest under loose foil tent.

  5. In same pan, sauté shallots → add wine → reduce by half.

  6. Add stock, reduce until slightly thick.

  7. Whisk in butter to finish.

  8. Slice beef and spoon sauce over top.

Herb-Crusted Pan-Seared Chicken

Ingredients

  • 10 chicken breasts (air-chilled)

  • ½ cup flour (light dredge)

  • ½ cup grated parmesan

  • ½ cup panko

  • 4 tbsp softened butter

  • 2 tbsp chopped parsley

  • 2 cloves garlic, minced

  • Salt & pepper

Instructions

  1. Season chicken and lightly dredge in flour.

  2. Sear in pan (oil + butter) 2–3 minutes per side.

  3. Mix butter, parmesan, panko, garlic, herbs.

  4. Spread crust on top.

  5. Finish in 350°F oven to 165°F internal.

  6. Rest briefly before serving.

Roasted Yukon Gold Potatoes

Ingredients

  • 4 lbs Yukon Gold potatoes, cut evenly

  • ¼ cup olive oil

  • 4 cloves garlic, smashed

  • 1 tbsp thyme

  • 1 tbsp rosemary

  • Salt & pepper

Instructions

  1. Preheat oven to 425°F.

  2. Toss potatoes with oil, garlic, herbs, seasoning.

  3. Roast 30–40 minutes, turning once.

  4. Finish golden and crisp.

Market Roasted Vegetables

Ingredients

  • 4–5 lbs mixed vegetables (carrots, zucchini, peppers, onion)

  • ¼ cup olive oil

  • Salt & pepper

Herb Glaze

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tbsp chopped herbs

Instructions

  1. Roast vegetables at 425°F for 20–25 minutes.

  2. Toss with herb glaze before serving.

Arugula & Pear Salad

Ingredients

  • 10 cups arugula and or spinach

  • 3 pears, sliced

  • 1 cup feta

  • 1 cup spicy candied pecans

Pear Vinaigrette

  • ¼ cup olive oil

  • 2 tbsp pear or apple cider vinegar

  • 1 tbsp honey

  • Salt & pepper

Instructions

  1. Whisk vinaigrette.

  2. Toss salad just before serving.

  3. Finish with feta and pecans.

Artisan Bread Service

  • 2–3 loaves crusty bread

  • 1 cup whipped butter (softened + pinch sea salt)

Horseradish Cream

Ingredients

  • 1 cup sour cream

  • 2–3 tbsp prepared horseradish

  • 1 tsp lemon juice

  • Salt to taste

Instructions

Mix and chill.

Tomato Cucumber Relish

Ingredients

  • 3 tomatoes, diced

  • 2 cucumbers, diced

  • 2 tbsp olive oil

  • 1 tbsp vinegar

  • Salt & pepper

  • Optional fresh herbs

Instructions

Mix and chill lightly before serving.

Chef Execution Notes

  • Sear proteins hot, finish gently

  • Rest all meats before slicing

  • Season in layers

  • Taste constantly

  • Keep timing tight across stations

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