© 2016 by Savory Thyme Catering. Proudly created with Wix.com

 805.722.4652     info@stcatering.com

1072 Casitas Pass Road, No. 129   Carpinteria, CA 93013

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@savorythymecatering.com

1072 Casitas Pass Rd, No. 129  Carpinteria CA 93013

 
 
 
 
 

Hors d'Oeurves

Special Occasions

Savory Thyme Catering prepares menus of classic cuisine with a modern flare. It is our mission to design food that is elegant, approachable, infused with exquisite flavor and artistically presented. Through highly customized menus, Savory Thyme Catering will tailor a feast to suit you and your celebration; a cocktail party, farm to table style wedding, or the luxury of a gourmet dinner prepared in your home.

Using only the freshest ingredients from Santa Barbara’s finest butchers, farmers' markets and specialty shops, Chef John Trotta and Savory Thyme Catering create a food experience that will exceed your expectations.

About Us

Top graduate of the prestigious Cordon Blue, Chef John Trotta innovates, inspires, and satisfies even the most discerning palettes of food lovers. Vast experience and passion for California culture, cuisine and seasonal local fare result in culinary excellence. During his time as Executive Chef at San Ysidro Ranch, Chef at Four Seasons and Emelia’s, Austin, he received prestigious accolades from Conde Nast’s Travel and Leisure, Forbes 400, Wine Spectator and Food & Wine magazine. John is an avid surfer and collector of sea glass.

 

 805.722.4652     info@stcatering.com

 

At Your Service

Tell me a little about your event so I can begin the creation process

 805.722.4652     info@stcatering.com

 

 
Winter Menu

With over twenty years of experience in the culinary arts, Deb Goldman brings heart and inspiration to the table. This native New Yorker fell in love with California's rich culture of wine and food, kindling her passion to share with others. Deb's fascinating New York past lives include consulting at Christie's, museum director, Columbia University, Natural Gourmet Institute and a whole lot of cooking with gas. Ask her anything because you will find an answer filled with love of culture, creative intelligence and joy for collaboration.

Farm to Table

Passed Appetizers

Coconut Crusted Jumbo Shrimp, Caribbean Rum Sauce

Buffalo Mozzarella Crostini, Basil, Roasted Garlic, Tomato

Aged Balsamic Reduction

Bacon Wrapped Jalapeno Chicken Tenderloin, Parmesan Cream Sauce

Beef Tenderloin Tostada, Pico de Gallo. Pepper Jack Cheese

Seared Ahi Tuna, Crispy Wonton, Wasabi Aioli 

 

Salad

Organic Mixed Baby Field Greens, Marcona Almonds, Feta Cheese

Tri Color Beets, Tutti Fruitti Heirloom Tomatoes, Citrus Vinaigrette

 

Bread Basket

Whole Wheat Batard

Garlic Bread

 

Entrée

Parmesan Crusted Local Halibut

Gnocchetti Succotash, Artichokes, Oven Dried Tomatoes, Kalamata Olives Basil Buerre Blanc

 

Grilled Grass Fed Tenderloin of Beef

Black Truffle Potato Gratin, Port Wine Reduction

 

Herb Marinated Local Organic Seasonal Baby Vegetables

Vegetarian: Organic Mushroom Risotto

 

Dessert

Wedding Cake

Mixed Seasonal Berries, Cream Fraiche

A plated dinner tailored to celebrate good health and abundance
Elizabeth and Eugene's Wedding