Dominique Sawyer, Founder, and Chef will guide you through the steps necessary to make your special event the one everyone remembers.
With 20 years of restaurant and catering experience in Todos Santos, La Jardinera stands out with the highest standards for food and service.
Choose from a selection of pre-selected menus or work with Dominique on creating your own. All dietary request is honored, including meat and fish.
Private Dinner Menus-12 people or under
Charcuterie Plate- Mushroom Pate, Roasted Eggplant Dip, Pumpkin Seed Pesto, Assorted Pickles, Olives, and Fresh Vegetables Seed Crackers and Fresh Bread
Potato Cauliflower Soup with Cilantro Crème and Crispy Fried Onion
Vegetable Tart with
Mixed Green Salad with Balsamic Vinaigrette
Loaded Nacho Plate- Nacho Cheese, Toasted Pepita Guacamole, Sour Crème, Black Beans, Salsa, Pickled Jalapeno
Roasted Chile and Tomato Soup with Potato, Corn and Mushroom, Cilantro Creme
Vegetable Fajitas with Mexican Rice and Salsa Verde
Tres Leches Cake
MIDDLE EASTERN NIGHT
Mediterranean Mezze Platter- Hummus, Tsatsiki, Roasted Carrot dip with Ras el Hanout, assorted olives, Seed Cracker, Pita, and Bread, Assorted Vegetables Dolmades, Kofte
Roasted Tomato soup with Orzo, H’rous, Tofu Yogurt, Fried Parsley
Garbanzo Bean Flower Crepe, Mixed Roasted Vegetables and Greens topped with Za’ater and Almond Feta, Greek Salad
Horta-Steamed Spinach with Olive Oil and Lemon
Portokalopita-Orange Ruffled Phyllo Cake with Rose Syrup
FROM ASIA WITH LOVE
Fresh Spring Rolls with Peanut Sauce
Vegetable Pekora with Chimichurri
Miso Ginger with Seasonal Greens
Pad Thai with Crispy Tofu
Mushrooms with Garlic Chile Sauce
Green Papaya Salad with Tamarind Chile dressing
Sweet Sticky Rice with Mango and Toasted Coconut
Hot Buffalo Cheese dip with Herbed Bread Twists, Corn Chips, and Vegetable Sticks
Southern Fried Cauliflower, Green Bean Casserole with Crispy Onion, Classic Ceasar
WE DO THE WORK - YOU TAKE THE CREDIT
Dominique Sawyer, Founder/Chef will guide you through the steps necessary to make your special event the one everyone remembers.
A 15% service fee will be included in the final billing on all on-site catering orders.
The service fee covers the use of our equipment, service ware, menu development, permits when necessary and other administrative expenses such as packing for your event, clean up, site visits, and detailed coordination with all parties (client, hospitality companies, wedding coordinators, etc.) leading up to the event.
Please note that the service fee is taxable and is not a gratuity for the staffThe coordination service fee is applied for all events with the exception of drop-off catering (We set up the food and you take care of the rest!).
RESERVATIONS & DEPOSIT FEE
We need our catering contract signed and sent back to us with a 50% deposit to secure the date of your event in our calendar. We accept payment via cash and PayPal.
WHEN IS MY FINAL GUEST COUNT DUE?
We require final guest counts by 2 weeks before your event. After the 2 week mark, we can not decrease your guest count.
WHEN IS THE FINAL PAYMENT DUE?
Final Payment is required 2 weeks before your event date after all the final details have been determined.
A party of 20 people or more, a $500 fee is required.
IN-HOUSE PRIVATE EVENTS
Facility rental fee $150 and of $200 food fee
PRIVATE CHEF SERVICE
Minimum $35 per person fee
Gratuity is not included. Gratuity is never expected but always appreciated. Gratuity is at the discretion of the client and can be added before or after your event and is shared solely among event staff.
WHEN IS MY FINAL FINAL GUEST COUNT DUE?
We require final guest counts by 2 weeks prior to your event. After the 2 week mark, we can not decrease your guest count.
WHEN IS THE FINAL PAYMENT DUE?
Final Payment is required 2 weeks prior to your event date, after all of the final details have been determine