Lil’ Leto Catering Menu
*The Minimum Price Per Person for your wedding will be $35 per person (does not include Labor and Travel). Labor will be a minimum of $400 (4 workers plus lead chef) and will fluctuate based on requirement. Travel Fee is based on distance traveled, and is never higher than $40. An example of a menu is displayed below. The Letter in parenthesis placed in front of the appetizers/ vegetable sides/soup distinguishes the price guestimate cost. For example, (L) is a lower tier item. Price Range is $4.50-$6.50 per person. (M) medium tier, $6.50-$8.50. (H) high tier, $8.50-$11.50.
Sample Menu for 50 person wedding
Appetizers
(L) White Truffle Rice Balls- Risotto Rice cooked in White Truffle Oil with Parmesan, Garlic, Black Pepper and Mushroom Puree.
(M) Smoked Salmon Bruschetta- Fresh Salmon smoked in house with Alder, Pecan and Mesquite Wood Chips. Placed on top of a Toast Point smeared with Whipped Cream Cheese infused with Mustard, Capers and Red Onion.
Vegetable
(L) Aunt Tina’s Green Beans-Fresh Green Beans baked with Roasted Garlic, Diced Almonds and Dijon Mustard.
(L) Asparagus- Fresh Asparagus tossed in Extra Virgin Olive Oil, seasoned with Garlic Salt, Himalayan Pink Sea Salt, Black Pepper and Dried Basil.
Entrée
Pork Tenderloin-Prime Pork Tenderloin lightly seasoned, cooked to medium. Topped with Butter, Sage and Cream Sauce.
$12 per person x 25 people= $300
Rotisserie Chicken-Organic Chicken marinated in Fresh Orange Squeeze and Extra Virgin Olive Oil. Seasoned with Cumin, Coriander, Cardamom and Cinnamon.
$14 per person x 25 people= $350
Food Cost: $1,850
Food Cost Per person, $37.00
Additional Cost: Labor/Clean-up $400 and Travel $40
Grand Total: $2,290
Lil’ Leto Catering Menu
Appetizers
Salmon Bruschetta- Fresh Salmon house smoked in Pecan, Alder and Mesquite wood. Placed on top of a toast point with Whipped Cream Cheese infused with Deli Mustard, Capers and Diced Red Onions. (M)
Guacatons-Fresh Wonton Papers filled with homemade Guacamole, sealed then deep-fried. (L)
Twice cooked chicken Wings- Option of Chili and Honey or Black Pepper and Garlic chicken wings. (L)
Lollipop Lamb Chops-French Rack of Australian Lamb hand trimmed by Chef Leto. Marinated with Extra Olive Oil, Cumin, Coriander and Dried Mint. *Seared to Medium-Rare. (H)
Smoked Bay Scallops- Baby Scallops smoked in Alder, Pecan and Hickory Wood, placed on top of a toast point with Roasted Carrot, Jalapeno and Garlic Puree.(H)
Beef Tenderloin Bite- Beef Tenderloin spiced with Black Pepper and Himalayan Sea Salt. Placed on top of a toast point with Roasted Mushroom, Garlic and Red Onion Puree. Topped with Grain Mustard. (H)
Bruschetta del Tacchino-Homemade Focaccia smeared with Whipped Gorgonzola and Fig Butter. Topped with Diced Walnuts, Chopped Arugula and Turkey slow cooked with Achiote Spice. Drizzled with local Raw Honey. (L)
Arancini del Tartufo- Risotto rice cooked in White Truffle oil, Parmesan Cheese, Garlic and Mushrooms. Deep-fried to Golden Brown. (L)
Prosciutto Balls- Fresh Melon drizzled with Balsamic Glaze wrapped in Imported Prosciutto.*Seasonal (M)
Porchetta(Roasted Pork) Panini- Fresh cut of Pork Loin, trimmed and filet by Chef Leto. Roasted with Garlic, Fennel and Black Pepper. Served sliced thinly on Homemade Focaccia with Sliced Provolone Cheese.(L)
Middle Eastern Meatballs- Fresh Ground Chicken and Turkey mixed with Garbanzo Beans, Lentils, and diced Italian Parsley. Seasoned with Cumin, Curry and Garlic. Served with a side of Tzatziki sauce. (M)
Ahi Poke- Fresh Sushi Grade Ahi Tuna Sliced into small bites, tossed with Soy Sauce and Olive Oil, Sesame Seeds, Fresh Grated Ginger, Jalapenos, Green Onions, Diced Radish and White Beans. Topped with a Fresh Squeeze of Lime. Served with freshly made Wonton Chips. (H)
Deep Fried Ravioli- your choice of meat or vegetarian filling. Deep fried and topped with a fresh pomodoro/tomato sauce. (M)
Chef Mikey's Ribs-Dry Rubbed in Chef Mikey's secret spice blend. Grilled first, and finished in the oven for perfection. (L)
The Best Coconut Shrimp-Shrimp marinated in chili paste over night, then egg- washed and rolled in Fresh Shredded Coconut. Baked to Golden Brown Perfection. (H)
Mexican Shrimp Cocktail- Large Shrimp baked in Olive Oil, Oregano, Garlic Salt and Cinnamon. (H)
Asian Chicken Cabbage Wraps- Fresh Chicken thighs marinated in yogurt, ginger, and curry then grilled. Served on Red Cabbage leaf with sautéed zucchini, red onion and red bell pepper puree. (L)
Falafel- Organic Garbanzo Beans or Black Beans mixed with Carrots, Onions, Red Bell Pepper and Spices & Herbs. Served with Salsa Verde, Tzatziki Sauce or Spicy Sour Cream. (L)
Mac Attack Balls- Macaroni smothered with cheese, then battered and deep-fried. (L)
Mikey’s Tre Meatballs- Organic Ground Beed, Pork and Veal put together with Italian Bread Crumbs, Finely Diced Red Onion and Red Bell Pepper, Italian Parsley, Parmesan and Organic Eggs. Topped with Spicy San Marzano Meat Sauce. (M)
50/50 Slider- 50% Ground Pork & 50% Ground Beef grilled, topped with Aged Cheddar and Tomato, Onion Jam Reduction. (L)
Spanish Octopus- Seared Octopus mixed with Chorizo, Pine nuts, Sautéed Celery and garlic. Drizzled with Balsamic Glaze and placed on a toast point. (H)
Vegetables
Asparagus- Marinated and seasoned with olive, oil, black pepper, garlic, and Himalayan sea salt. Choose between slow baked or charred on the grill. (L)
Sweet Potato- DicedSweet Potatoes, Apples and Walnuts tossed in Olive Oil, Cinnamon and Cardamom. (L)
Brussel Sprouts-Flash cooked in a pan with jalapenos and sliced carrot pieces make a great crunchy, spicy, and sweet combination.
*can be made with a cream and bacon sauce. (L)
Beets- Boiled and then tossed in Organic local honey, Himalayan sea salt, and black pepper. (M)
Aunt Tina’s Green Beans- Sautéed in a pan with sliced almonds and garlic. (L)
Salads
Basic-Fresh Chopped Romaine and Red Leaf Lettuce tossed with Honey Vinaigrette and Organic Carrot, Cherry Tomatoes, and Onion pieces. (L)
Kale-Fresh diced Kale and Arugula tossed in Lemon Vinaigrette with Dried Cranberries and Chopped Almonds. (L)
Beets- Organic Beets tossed in a Local Raw Honey, mixed in with Fresh Arugula, sliced Red Bell Peppers and Goat Cheese pieces. Topped with Extra Virgin Olive Oil and Himalayan Sea Salt. (M)
Pasta
Alla Norma- Ancient Sicilian recipe consisting of an acidic slightly sweet tomato sauce with pieces of deep-fried eggplant, topped with shaved Italian cheese. $10 per person
Bolognese- Ground beef and pork slow cooked in San Marzano tomatoes, spiced with rosemary, sage, and bay leaves. $11 per person
Sicilia, oggi- New age Sicilian style pasta sauce made with San Marzano Tomatoes, fried eggplant, ham pieces, and a bit of Panna. $11 per person
Pesto- Pasta tossed in a homemade pesto sauce. *Can be made with tomato sauce and cream added. $12 per person
Pomodoro-Fresh Organic Cherry Tomatoes slow cooked with Fresh Garlic, Onions, Basil and San Marzano Tomatoes. $9.50 per person
Meat/Seafood
Beef Tenderloin- Prime cut Beef Tenderloin rubbed in Black Pepper, Garlic Salt and Himalayan Sea Salt. Cooked to perfect Medium Rare. Topped with Shallot, Garlic, Balsamic Glaze and Cream Sauce. $24 per person
Pork Tenderloin- Pork Tenderloin seasoned with Black Pepper, Garlic Salt and Crushed Red Pepper. Cooked to a perfect Medium. Topped with White, Sage, Onion, Pancetta Cream Sauce. $12 per person
Salmon- Fresh Salmon baked to medium served with a top of spicy deli Mustard. $20 per person
Swordfish- Fresh caught Swordfish seasoned with Coriander, Black and Himalayan Sea Salt. Topped with Sicilian Sauce comprised of Fresh Orange Squeeze, Red Wine Vinegar, Garlic, Mint and Parsley. $23 per person
Halibut- Fresh caught Halibut spiced with Ginger, Sesame Seeds, Crushed Red Pepper, Garlic Salt and Black Pepper. Baked to perfection, topped with Mushroom, Miso and Honey Glaze. $28 per person
Pork Schnitzel- A prime cut of pork, egg washed and tossed in breadcrumbs. Deep fried in peanut oil. Pairs well with a lemon dressed arugula salad. $12 per person
Portuguese Spiced Rotisserie Chicken-Organic Free Range Chicken, spiced and marinated with Cumin, Coriander, Cinnamon, Cardamom and Fresh Squeezed Orange Juice. $14 per person
Chicken Francese- Chicken Thighs cooked in White Wine, Red Onions, Capers, Mustard and Garlic. Topped with Fresh Cut Italian Parsley, Himalayan Pink Sea Salt and Black Pepper. $14 per person
*Not finding what you want? Make menu suggestions for no extra charge.
*The Minimum Price Per Person for your wedding will be $35 per person (does not include Labor and Travel). Labor will be a minimum of $400 (4 workers plus lead chef) and will fluctuate based on requirement. Travel Fee is based on distance traveled, and is never higher than $40. An example of a menu is displayed below. The Letter in parenthesis placed in front of the appetizers/ vegetable sides/soup distinguishes the price guestimate cost. For example, (L) is a lower tier item. Price Range is $4.50-$6.50 per person. (M) medium tier, $6.50-$8.50. (H) high tier, $8.50-$11.50.
Sample Menu for 50 person wedding
Appetizers
(L) White Truffle Rice Balls- Risotto Rice cooked in White Truffle Oil with Parmesan, Garlic, Black Pepper and Mushroom Puree.
(M) Smoked Salmon Bruschetta- Fresh Salmon smoked in house with Alder, Pecan and Mesquite Wood Chips. Placed on top of a Toast Point smeared with Whipped Cream Cheese infused with Mustard, Capers and Red Onion.
Vegetable
(L) Aunt Tina’s Green Beans-Fresh Green Beans baked with Roasted Garlic, Diced Almonds and Dijon Mustard.
(L) Asparagus- Fresh Asparagus tossed in Extra Virgin Olive Oil, seasoned with Garlic Salt, Himalayan Pink Sea Salt, Black Pepper and Dried Basil.
Entrée
Pork Tenderloin-Prime Pork Tenderloin lightly seasoned, cooked to medium. Topped with Butter, Sage and Cream Sauce.
$12 per person x 25 people= $300
Rotisserie Chicken-Organic Chicken marinated in Fresh Orange Squeeze and Extra Virgin Olive Oil. Seasoned with Cumin, Coriander, Cardamom and Cinnamon.
$14 per person x 25 people= $350
Food Cost: $1,850
Food Cost Per person, $37.00
Additional Cost: Labor/Clean-up $400 and Travel $40
Grand Total: $2,290
Lil’ Leto Catering Menu
Appetizers
Salmon Bruschetta- Fresh Salmon house smoked in Pecan, Alder and Mesquite wood. Placed on top of a toast point with Whipped Cream Cheese infused with Deli Mustard, Capers and Diced Red Onions. (M)
Guacatons-Fresh Wonton Papers filled with homemade Guacamole, sealed then deep-fried. (L)
Twice cooked chicken Wings- Option of Chili and Honey or Black Pepper and Garlic chicken wings. (L)
Lollipop Lamb Chops-French Rack of Australian Lamb hand trimmed by Chef Leto. Marinated with Extra Olive Oil, Cumin, Coriander and Dried Mint. *Seared to Medium-Rare. (H)
Smoked Bay Scallops- Baby Scallops smoked in Alder, Pecan and Hickory Wood, placed on top of a toast point with Roasted Carrot, Jalapeno and Garlic Puree.(H)
Beef Tenderloin Bite- Beef Tenderloin spiced with Black Pepper and Himalayan Sea Salt. Placed on top of a toast point with Roasted Mushroom, Garlic and Red Onion Puree. Topped with Grain Mustard. (H)
Bruschetta del Tacchino-Homemade Focaccia smeared with Whipped Gorgonzola and Fig Butter. Topped with Diced Walnuts, Chopped Arugula and Turkey slow cooked with Achiote Spice. Drizzled with local Raw Honey. (L)
Arancini del Tartufo- Risotto rice cooked in White Truffle oil, Parmesan Cheese, Garlic and Mushrooms. Deep-fried to Golden Brown. (L)
Prosciutto Balls- Fresh Melon drizzled with Balsamic Glaze wrapped in Imported Prosciutto.*Seasonal (M)
Porchetta(Roasted Pork) Panini- Fresh cut of Pork Loin, trimmed and filet by Chef Leto. Roasted with Garlic, Fennel and Black Pepper. Served sliced thinly on Homemade Focaccia with Sliced Provolone Cheese.(L)
Middle Eastern Meatballs- Fresh Ground Chicken and Turkey mixed with Garbanzo Beans, Lentils, and diced Italian Parsley. Seasoned with Cumin, Curry and Garlic. Served with a side of Tzatziki sauce. (M)
Ahi Poke- Fresh Sushi Grade Ahi Tuna Sliced into small bites, tossed with Soy Sauce and Olive Oil, Sesame Seeds, Fresh Grated Ginger, Jalapenos, Green Onions, Diced Radish and White Beans. Topped with a Fresh Squeeze of Lime. Served with freshly made Wonton Chips. (H)
Deep Fried Ravioli- your choice of meat or vegetarian filling. Deep fried and topped with a fresh pomodoro/tomato sauce. (M)
Chef Mikey's Ribs-Dry Rubbed in Chef Mikey's secret spice blend. Grilled first, and finished in the oven for perfection. (L)
The Best Coconut Shrimp-Shrimp marinated in chili paste over night, then egg- washed and rolled in Fresh Shredded Coconut. Baked to Golden Brown Perfection. (H)
Mexican Shrimp Cocktail- Large Shrimp baked in Olive Oil, Oregano, Garlic Salt and Cinnamon. (H)
Asian Chicken Cabbage Wraps- Fresh Chicken thighs marinated in yogurt, ginger, and curry then grilled. Served on Red Cabbage leaf with sautéed zucchini, red onion and red bell pepper puree. (L)
Falafel- Organic Garbanzo Beans or Black Beans mixed with Carrots, Onions, Red Bell Pepper and Spices & Herbs. Served with Salsa Verde, Tzatziki Sauce or Spicy Sour Cream. (L)
Mac Attack Balls- Macaroni smothered with cheese, then battered and deep-fried. (L)
Mikey’s Tre Meatballs- Organic Ground Beed, Pork and Veal put together with Italian Bread Crumbs, Finely Diced Red Onion and Red Bell Pepper, Italian Parsley, Parmesan and Organic Eggs. Topped with Spicy San Marzano Meat Sauce. (M)
50/50 Slider- 50% Ground Pork & 50% Ground Beef grilled, topped with Aged Cheddar and Tomato, Onion Jam Reduction. (L)
Spanish Octopus- Seared Octopus mixed with Chorizo, Pine nuts, Sautéed Celery and garlic. Drizzled with Balsamic Glaze and placed on a toast point. (H)
Vegetables
Asparagus- Marinated and seasoned with olive, oil, black pepper, garlic, and Himalayan sea salt. Choose between slow baked or charred on the grill. (L)
Sweet Potato- DicedSweet Potatoes, Apples and Walnuts tossed in Olive Oil, Cinnamon and Cardamom. (L)
Brussel Sprouts-Flash cooked in a pan with jalapenos and sliced carrot pieces make a great crunchy, spicy, and sweet combination.
*can be made with a cream and bacon sauce. (L)
Beets- Boiled and then tossed in Organic local honey, Himalayan sea salt, and black pepper. (M)
Aunt Tina’s Green Beans- Sautéed in a pan with sliced almonds and garlic. (L)
Salads
Basic-Fresh Chopped Romaine and Red Leaf Lettuce tossed with Honey Vinaigrette and Organic Carrot, Cherry Tomatoes, and Onion pieces. (L)
Kale-Fresh diced Kale and Arugula tossed in Lemon Vinaigrette with Dried Cranberries and Chopped Almonds. (L)
Beets- Organic Beets tossed in a Local Raw Honey, mixed in with Fresh Arugula, sliced Red Bell Peppers and Goat Cheese pieces. Topped with Extra Virgin Olive Oil and Himalayan Sea Salt. (M)
Pasta
Alla Norma- Ancient Sicilian recipe consisting of an acidic slightly sweet tomato sauce with pieces of deep-fried eggplant, topped with shaved Italian cheese. $10 per person
Bolognese- Ground beef and pork slow cooked in San Marzano tomatoes, spiced with rosemary, sage, and bay leaves. $11 per person
Sicilia, oggi- New age Sicilian style pasta sauce made with San Marzano Tomatoes, fried eggplant, ham pieces, and a bit of Panna. $11 per person
Pesto- Pasta tossed in a homemade pesto sauce. *Can be made with tomato sauce and cream added. $12 per person
Pomodoro-Fresh Organic Cherry Tomatoes slow cooked with Fresh Garlic, Onions, Basil and San Marzano Tomatoes. $9.50 per person
Meat/Seafood
Beef Tenderloin- Prime cut Beef Tenderloin rubbed in Black Pepper, Garlic Salt and Himalayan Sea Salt. Cooked to perfect Medium Rare. Topped with Shallot, Garlic, Balsamic Glaze and Cream Sauce. $24 per person
Pork Tenderloin- Pork Tenderloin seasoned with Black Pepper, Garlic Salt and Crushed Red Pepper. Cooked to a perfect Medium. Topped with White, Sage, Onion, Pancetta Cream Sauce. $12 per person
Salmon- Fresh Salmon baked to medium served with a top of spicy deli Mustard. $20 per person
Swordfish- Fresh caught Swordfish seasoned with Coriander, Black and Himalayan Sea Salt. Topped with Sicilian Sauce comprised of Fresh Orange Squeeze, Red Wine Vinegar, Garlic, Mint and Parsley. $23 per person
Halibut- Fresh caught Halibut spiced with Ginger, Sesame Seeds, Crushed Red Pepper, Garlic Salt and Black Pepper. Baked to perfection, topped with Mushroom, Miso and Honey Glaze. $28 per person
Pork Schnitzel- A prime cut of pork, egg washed and tossed in breadcrumbs. Deep fried in peanut oil. Pairs well with a lemon dressed arugula salad. $12 per person
Portuguese Spiced Rotisserie Chicken-Organic Free Range Chicken, spiced and marinated with Cumin, Coriander, Cinnamon, Cardamom and Fresh Squeezed Orange Juice. $14 per person
Chicken Francese- Chicken Thighs cooked in White Wine, Red Onions, Capers, Mustard and Garlic. Topped with Fresh Cut Italian Parsley, Himalayan Pink Sea Salt and Black Pepper. $14 per person
*Not finding what you want? Make menu suggestions for no extra charge.