Below is our gourmet delivered menu. Scroll past or click for special occasion menu ideas.

Gourmet meals delivered in Lake County

Call (310) 962-4597 to place your order.

Gourmet to Go
Spring/Summer 2024

Gourmet family-style meals

Whole Brick Chicken w/house rub

Served w/fresh corn, baby heirloom tomatoes, blue cheese and
arugula salad w/classic Vinaigrette
Sweet Ending of the day
Serves 4 - $130

Cedar paper roasted Salmon

Kale pesto farro salad
w/seasonal vegetables and lemon zest
Sweet ending of the day
Serves 4 – $130

Crispy Parmesan Chicken Breast

w/lemon vinaigrette
Chef Choice farmhouse salad w/shaved Parmesan
“Sweet Ending” of the day
Serves 4 – $130

Marinated Grilled Flank Steak

w/spinach and black bean salad and warm corn or flour tortillas
Sweet Ending of the day
Serves 4 - 130

Holiday pecan pie

Family Meals in a pan

Mediterranean Chicken Bake

Boneless-skinless chicken thighs,
artichoke hearts, black olives in
tangy red sauce with italian cheeses
Serves 4 generously – $58

Chicken Enchilada Casserole

With Salsa Verde (green sauce)
Includes sour cream and
fresh cilantro-onion garnish
Serves 6 generously – $54

Picnic/Summer Entree Salads

Oven Roasted Salmon

Over “forbidden black rice”
w/scallions, cilantro and mango
in creamy lime vinaigrette
Serves 4 as an entree salad - $60

Summer Cobb Salad w/Smokey Shrimp

Seasonal Greens, avocado, tomatoes,
hard boiled egg, fresh corn, applewood bacon,
fresh feta w/basil green goddess dressing
Serves 4 as an entree Salad - $60

Watermelon Peach Salad w/feta (Vegetarian) Blue Zone Project

Fresh watermelon, peaches, mint,feta cheese,
cucumbers, red onion and balsamic vinaigrette
garnished with edible flowers when available
Serves 4 as an entree Salad $55

Thai Cold Peanut Noodle Salad (Vegetarian) Blue Zone Project

Fresh Bell peppers, purple cabbage,
shredded carrots, scallions, fresh cilantro, and roasted peanuts
in peanut butter, sesame oil,
red curry paste sauce w/fresh lime juice
Serves 4 as an entree salad - $55

Blue Zone Project Blue Zones Inspired

Call (310) 962-4597 to order.

All meals are prepared hot and fresh in our licensed commercial kitchen. Ingredients are locally sourced whenever possible.

Delivery is free for orders of $100 or more.

Allow 48 hours for local ordering with delivery between 4 and 5pm or at time you prefer. Tax will be charged when order is taken. Orders are confirmed by phone ((310) 962-4597) with payment.

Don’t see what you are looking for? Custom orders are always welcome with enough notice based on space and ingredient availability.

Menu Ideas

Here are a number of example menus from previous events catered by The Ripe Choice Farm and Catering. Use them for ideas, every event is different and depends on budget and the quality of available fresh ingredients

Click on the menu title to expand


Champagne Bar with Assorted Fruit Puree’s

Stationary Appetizers

Seasonal Gourmet Cheese and Charcuterie Display

with Grapes, Dried Fruits, Nuts, Artisan Crackers and Breads, Olives,

Cornichons, Mustards, Radishes

Passed Appetizers

Filet Mignon on House-Made Russet Chip with Blue Cheese Crème Fraiche

Tarragon Chicken Salad with Grapes in Cucumber Cups

Petite Asparagus Crepe Bundles with Lemon Aioli

Petite Classic Monte Cristo with Raspberry Jam

Heirloom Tomato-Gruyere-Dijon Tartlets

Sweet Endings

Assorted Petit Fours

Assorted Macarons


Cocktails and Nibbles

Petite Champagne Bottles with Pink Paper Straws

Spa Water with Strawberries, Cucumber and Lemon

Seasonal Crudité with Lemon Hummus, Marcona Almonds, Green Olives, Artisan Crackers

Elegant Brunch Buffet

Spinach-Egg White-Feta Quiches

Poached Wild Caught Salmon with Yogurt-dill sauce

Asian Chicken Salad with Napa Cabbage, Crispy Wontons, Scallions, Mandarin Oranges and Black Sesame Seeds

Red Quinoa-Kale Salad with Seasonal Citrus Golden Raisins and Citrus vinaigrette

Sweet Endings

Petite Lavender Panna Cotta shots with Fresh Lavender Garnish

Mini Carrot, Dark Chocolate and Red Velvet Cupcakes with Fresh Strawberry Hearts

Chocolate Dipped Strawberries

Stationary Appetizers

Seasonal Cheese and Charcuterie
Display with Grapes, Nuts, Dried Fruits, Flatbreads, Crackers

Passed Appetizers

Tomato Soup Shots with Petite Grilled Cheese

Wild Mushroom Tartlets

Balsamic Grilled Chicken Breast with Goat Cheese, Arugula,Roasted Garlic Onion Jam

Crispy Potato Chips with Filet Mignon and Shallot Creme Fraîche

Smoky Harissa Grilled Shrimp over Herbed CousCous in Petite Spoons

Roasted Grape and Goat Cheese Pizette with Acacia Honey and Rosemary

Prosciutto Wrapped Dates Stuffed with Pecans

Grilled Chicken Breast Skewers with Balsamic-Pomegranate Glaze

Snow Crab Claws with Creamy-Herbed Mustard Sauce

Kale Pesto and Roasted Butternut Squash Crostini with Goat Cheese

Arancini with Smoky Spanish Sausage and Romesco

Tower of Seasonal Finger Sweets

Espresso Brownie Bites,

Pumpkin Blondies

Apple Pie Bars

Assorted Truffles

Espresso Panna Cotta Shots

Tres Leches Cake Shots layered with Fresh Citrus

Pear Ginger Cake Shots layered with Whip Cream and Salted Caramel

Stationary Appetizers

Seasonal Cheese and Charcuterie Display with Grapes, Nuts, Dried Fruits, Flatbreads, Crackers

Assorted Seasonal Crudité with Hummus

Elegant Buffet

Cedar Plank Salmon with Mustard Dill Sauce

Petite Filet Mignon Medallions with Herb Chimmichurri

Hearty Greens with Apples, Feta, Red Onion, Toasted Pecans, Balsamic Vinaigrette

Roasted Brussels Sprouts with Lemon White Wine Sauce

Roasted Fall/Winter Vegetables with Orange Zest

Sweet Endings

Assorted Seasonal Finger Sweets including
Espresso Brownies, Pumpkin Blondies, Apple Pie Bars

Passed Appetizers

Wild Mushroom Soup Shot with Goat Cheese Crostini

Snow Crab Claws with Creamy Herb-Mustard Sauce

Rosemary-Baby Potato and Creamy Leek Galette Triangles


Winter Greens, Roasted Balsamic Pears, Hazelnuts, Blue Cheese, Pom Arils, Balsamic Vinaigrette


Butternut Squash-Apple Soup in Demi Tasse with Petite Herbed Biscuit


Petite Filet Mignon Medallion with Herb Shallot Butter and Marinated Mushroomsover Whipped Potatoes


Maple-Glazed Pork Tenderloin Medallions with Apple Chutney, Celery Root Puree, andWinter Roasted Vegetables


Herb Marinated Halibut with Herbed White Wine Sauce, Roasted Baby Potatoes,Haricots Verts with Wild Mushroom Vinaigrette

Sweet Endings

Pear Upside Down Cake with Fleur de Sel Caramel


Dark Chocolate Chip Bread Pudding with Whiskey Sauce

Cocktails and Hors d’ oeuvres

“Killer” Jalapeño Margaritas

Tortilla Soup Shots with Petite Panella Cheese Quesadillas

Petite Grilled Cilantro Shrimp-Black Bean Tacos

Spicy Halibut Ceviche in Cucumber Cups

First Course

Lobster-Mache Salad with Seasonal Citrus, Red Onion and Avocado Crema tossed in Champagne Citrus Vinaigrette


Crispy Duck Breast with Mole Sauce served with Roasted Corn, Queso Fresco and Rice Stuffed Pasilla Pepper

Sweet Endings

Duo of Petite Tres Leches Cake and Mexican Hot Chocolate in Demi Taste

Passed Appetizers

Wild Mushroom Pate Canapes with Sautéed Apples

Roasted Grape and Goat Cheese Pizettes

Prosciutto Wrapped Shrimp on Polenta Rounds with Chipotle Cream

Elegant Buffet

Herb-Crusted Pork Tenderloin Medallions with Mustard Jus

Lemon-Herbed Orzo with Seasonal Grilled Vegetables

Oven Roasted Fall Vegetables with Fresh Tangerine Juice

Spinach Salad with Pom Arils, Goat Cheese, Candied Pecans, Slivered Pears in Champagne Vinaigrette

Fresh Broccoli Salad with Applewood Smoked Bacon, Tart Dried Cherries and Sunflower Seeds in Creamy Aioli


Fresh Fig Tart with Honey-Yogurt Mascarpone Filling and Balsamic Glaze

Passed Appetizers

Dungeness Crab Stuffed Deviled Eggs with Chives

Roasted Baby Potatoes with Creme Fraîche and Caviar

Prosciutto Wrapped Dates Stuffed with Pecans and Stilton

Snow Crab Claws with Creamy Mustard-Herb Sauce

Goat Cheese-Pistachio Covered Grapes

Petite Cones with House Roasted-Spiced Nuts

Filet Mignon on House Made Potato Chips with Horseradish Cream

Seared Scallops with Citrus Gastrique and Fresh Citrus Slices in Petite Spoons

Fried Blue Cheese Stuffed Olives

Asparagus Cigars with Lemony Aioli

Petite Monte Cristo Crepe Roll Ups

Classic Shrimp Cocktail in Shot Glasses

Petite Classic Waldorf salad with Cardamom Yogurt Dressing

Petite Beef Wellington Bites with Horseradish cream

Seasonal Vegetable Risotto in Petite Martini Glasses

Tower of Sweet Endings

White Chocolate Raspberry Cheesecake Bites

Assorted Petite Fours

Assorted Truffles

Cream Puffs with Fleur de Sel Caramel

Champagne Flavored French Macarons

Suggested Adult Beverages

Jalapeño margarita

Watermelon Spritzer

Stationary Appetizers

Fresh Guacamole-Mango-Pom Arils with Fresh CORN chips

Build Your Own Taco Buffet

Grilled Chicken with Grilled Pineapple-Strawberry Salsa

Grilled Flank Steak-Chipotle Cream Sauce

Roasted Fish-Lime Crema and Fresh Cabbage


Served with Fresh Cilantro, Scallions, Mexican Cheeses, Tomatoes, Avocado, Roasted Corn Kernels Warm flour and Corn Tortillas


Cumin Scented Black Beans Green Rice Butter Lettuce-Jicama-Citrus Salad with Toasted Peptitas and Creamy Cilantro-Lime Vinaigrette Dressing

Sweet Endings

Petite Très Leches Shots with Citrus

Mexican Chocolate Brownie Bites

Stationary Appetizers

Cheese and Charcuterie Platter with Artisan Crackers, Dried Fruits, Grapes and Nuts

Seasonal Crudité with Basil Green Goddess Dip

Elegant Buffet

Cedar Plank Salmon with Chipotle Blackberry Sauce and Fresh Mint

Filet Mignon Medallions with Herb Chimmichurri

Mixed Greens with Peaches and Blueberries, Toasted Pepitas, Red Onion, Feta and Balsamic Vinaigrette

French Potato Salad with Fresh Dill, Parsley, and White Wine Vinaigrette

Seasonal Chopped Vegetable Salad with Roasted Corn, Cucumber, Snap Peas, Asparagus and Baby Heirloom Tomato

Sweet Endings

Petite Vanilla Bean Bundt Cakes with Fresh Berries

Lemon Tartlets with Blueberry Compote

Platter of Assorted Finger Sweets

Passed Appetizers

Heirloom Tomato-Gruyere Tartlets

Tarragon Chicken Salad with Grapes in Cucumber Cups

Build Your Own Nicoise Salad Buffet

Roasted Salmon with Mustard Dill Vinaigrette


Mixed Greens, Hard Cooked Eggs, Haricot Vert, Baby Beets, Fingerling Potatoes, French Olives, Red Onions, Artichoke Hearts, White Asparagus, Baby Heirloom Tomatoes, Cornichons, Petite Artisan Baguettes


Gourmet Cheese Board with Flatbreads and Seasonal Fruit

Sweet Endings

Berry Shortcake Parfait with Vanilla Bean Whipped Cream in Martini Glasses

Passed Hors d’oeuvres

Endive Leaves w/Fresh Lobster, Pink Grapefruit and Avocado

Steamed Artichokes w/Classic Aioli

Tarragon-Mustard-Crab Stuffed Deviled Eggs

First Course

Spring Greens w/Fresh Strawberries, Breakfast Radishes, Wild Ramps, Asparagus
Tips and Pecorino Curls in Sweet-Lemon Honey Vinaigrette


Grilled Herbed Cocktail Lamb Chops w/Mint-Cilantro Vinaigrette

Spring Pea Risotto

Oven Roasted Young Carrots w/Orange Glaze


Lemon Coconut Tart w/Fresh Raspberry Coulis and Mint

Coffee Service

Passed Hors d’ oeuvres

Texatini Cocktails

Marinated Olives and Peppers

Cornmeal Crusted Oysters with Horseradish Sour Cream

Bacon Wrapped Shrimp with Onion Marmalade on Polenta Stars


Spicy Tomato Soup with Sourdough Croutons

Jicama and Carrot Cole Slaw

Char-Grilled Texas T-Bone Steak Topped with Caciotta Cheese

Selected Wines


Apple Crisp with Cajeta Sauce


Passed Hors d’oeuvres

Wild Mushroom Paté Canapés w/Sautéed Apples

Roasted Grape and Goat Cheese Pizzettes

Prosciutto Wrapped Shrimp on Polenta Stars w/Chipotle Cream


Herb-Crusted Pork Tenderloin Medallions w/Mustard Au Jus

Salmon Roulades Stuffed w/melted Leeks in Mustard-Dill Vinaigrette

Lemon-Herbed Orzo

Oven Roasted Fall Vegetables

Spinach Salad w/Pomegranate Seeds, goat cheese, candied Almonds in Champagne

Fresh Broccoli Salad, with Savory Apple smoked Bacon, Tart Dried Cherries and
Sunflower Seeds in Creamy Aioli


Fresh Fig Tart w/Greek Honey-Yogurt Cheese Filling

Coffee Service

Turkey, Sides and Sweet Endings

Yukon-Sweet Potato Gratin

Southern Harvest Cornbread Dressing w/pork-sage sausage, dried apricots, dried tart cherries, candied pecans, fresh apples, celery and savory herbs

Roasted Acorn Squash w/Chipotle-honey glaze

Cinnamon Roasted Butternut Squash Farro w/Melted Sweet Onions

Warm Shaved Brussls Sprouts Salad

w/apples, walnuts, pancetta and cider mustard vinaigrette

Oven Roasted Brussels Sprouts

w/EVVO, Salt and Pepper

Haricot Vert

Blanched French green beans w/honey roasted carrots and parsnips

Roast Turkey Breast

Herb rubbed boneless breast ready to reheat and serve (guaranteed moist)


Traditional Turkey Pan gravy

Cranberry-orange relish

House made pies and sweet endings

Gluten free Autumn Apple Crisp

Gluten free Pumpkin Pie

Traditional Pumpkin Pie

Bourbon-Pecan Pie

Granny Apple pie

Custard Pie

Passed Appetizers

Tea Smoked Chicken in Wonton Flowers

Petite Heirloom Tomato and Gruyere Tartlets

Build your Own Nicoise Salad Buffet

Seared Ahi Nicoise-style

Salmon Roulades stuffed w/Melted Leeks and Mustard-Dill Vinaigrette

Spring Salad Greens, Hard Cooked Eggs, Haricot Vert, Baby Beets, Fingerling Potatoes, French Olives, Red Onions, Artichoke Hearts, White Asparagus, Baby Heirloom Tomatoes, Cornichons

Petite Artisan Baguettes and Flat Breads w/Gourmet Cheeses and Seasonal Fruit

Sweet Endings

Homemade Mixed Berry Shortcake Parfait served in Martini Glasses

Passed Appetizers

Filet Mignon on Roasted Sweet Potato Rounds w/Chipotle Cream

Prosciutto Wrapped Dates stuffed w/Cream Cheese and Fresh Mint

Elegant Casual Italian Buffet

“Lemony” Chicken Picatta w/White Wine-Lemon-Caper Sauce

Orzo w/Grilled Seasonal Vegetables tossed in Balsamic Vinaigrette

Butternut Squash Lasagna w/Fresh Basil Béchamel

Baby Spinach Salad w/Toasted Pine Nuts, Blood Oranges, Pomegranate Seeds, Crumbled Feta in Champagne Vinaigrette

Basket of Artisan Breads

Sweet Endings – Tower of Assorted Finger Sweets

Baby Cupcakes

Petite Cannoli’s

Mini Lemon Tartlets

Petite Fruit Tartlets

Citrus Bars


Coffee Service

Stationary Appetizer Platters

Gourmet Cheese and Fruit Platter w/Artisan Crackers and Crisps

Cilantro Shrimp w/Avocado and Mango in Corn Cups

Assorted Beef and Chicken Taquitos w/Roasted Salsa

Guest Arrival Time: 5pm for Cocktails

Dinner: 7pm

Passed Hors d’ oeuvres

Prosciutto wrapped Shrimp on Polenta with Garlic Jam – Chipotle Cream

Baby Potatoes w/Crème Fraiche and American Caviar

Oven Roasted Grape and Goat cheese Tartlets with Acacia Honey and Toasted Walnuts

First Course

Warm Salad of Hearty Greens and Blood Oranges with Tangerine-Pineapple Vinaigrette


Salmon En Papillote with Kalamata Olives, Lemon, Herbs and Baby Heirloom Tomatoes

Red Quinoa Pilaf

Sautéed Garlicky Kale and Pine Nuts

Sweet Endings

Individual Dairy-Free Chocolate Mousse with Fresh Raspberries and Whipped Cream on the side

Mexican Dinner Buffet

Chili Spiced Grilled Flap Steak and Grilled Chicken Breast w/Fresh Cilantro-Lime Aioli, Crispy Cabbage w/Warm Corn and Flour Tortillas

Accompaniments for elegant “build your own” active service buffet

Roasted Corn Kernels

Fresh Crispy Salad Greens

Heirloom Tomatoes

Mexican Cheeses

Fresh Avocado

Roasted Salsas

Mexican crème

Onions and Cilantro

Chimichurri and peppers

Cumin Scented Black Beans

Green Rice w/Grilled Vegetables

Sweet Endings

Tower of Assorted Finger Desserts and Baby Cupcakes

Holiday Dinner South of the Border!

Hors d’ oeuvres and Cocktails

“Killer” Jalapeno Margaritas

Petite Tortilla soup shots served w/mini Panella cheese Quesadillas

Petite Grilled Cilantro Shrimp-Black Bean tacos

First course

Lobster-Mache Salad w/citrus-red onion and avocado cream


Duck Breast w/Mole Sauce

Served w/corn-rice-cheese stuffed pasilla

Sweet Endings

Duo of Petite Tres leches cake and Mexican hot chocolate in demi tasse