Our menu selection is ever growing. We use seasonal ingredients whenever possible. We can also customize a menu that is just right for your needs. Please contact Andrea Amaraggi at (415) 517-2450 or andrea@alaprovencal.com to discuss your catering needs.


À la Provençal is under strict orthodox rabbinical supervision.

Hors d’oeuvres

  • Salmon Mousse (or other fish) with Vegetable Crudité
  • Smoked Salmon Platter
  • Olive and Fig Tapenade
  • Eggplant Cumin Spread with Vegetable Crudité
  • Roasted Vegetable Platter
  • Hummus Platter
  • Relish Tray

    • Poultry

  • Chicken with tomatoes & olives
  • Simple roast chicken with lemon and herbs
  • Chicken with apricot and almonds
  •  

    • Meat

  • Rib Roast
  • Lamb Shoulder

    • Fish

  • Trout Amandine
  • Sole Meuniere
  • Poached Fish in White Wine
  • Wild King Salmon with Sauce Vierge
  • Sea Bass Provençal
  • Seared Ahi Tuna with Citrus Relish

    • Vegetable Tart

  • Garden Vegetable
  • Mediterranean
  • Cauliflower with Capers & Dates
  • Butternut Squash and Sweet Potato

    • Quiche

  • Smoked Salmon
  • Mushroom & Leek
  • Florentine
  • Harvest Vegetable
  • Potato & Chives
  • Cheese

    • Salads

  • Mixed Greens Salad
  • Salad Nicoise
  • Spinach Salad with Figs and Walnuts
  • Beet Salad with Orange & Fennel
  • Lime-marinated zucchini with avocado mango relish
  • Country Potato Salad

    • Pasta & Grains

  • Tomato Couscous Salad
  • Penne Provençal
  • Farfalle Pasta Salad with Celery, Grapes & Apples
  • Orzo with Spinach and Sun-dried Tomatoes
  • Lentil Salad with Walnuts

    • Sides

  • Wild Mushroom Bread Pudding
  • Haricot Verts
  • Potato or Eggplant Gratin

    • Fruit Tarts

  • Rustic Plum & Peach
  • Layered Apple
  • Pear Frangipane
  • Apricot Frangipane
  • Lemon

    • Cakes/Other Desserts

  • Chocolate Cake w/Cherries
  • Orange Chiffon Cake
  • Apple Spice Cake
  • Génoise