our mission is based on wholesome cooking.
Cuisine and Customer Service Reminiscent of an Era Since Past
Our food is purchased and produced in a sustainable manner. We make our all of our side dishes, marinades and salad dressings from scratch. It is our first priority to use organic/locally grown produce and high-quality ingredients. Chef Jesse Harvey attended culinary school at Le Cordon Bleu San Francisco before coming back to his hometown to start his own catering company. We are based out of Yuba City, serving mostly Yuba Sutter and Nevada county but will travel!
“CIRCA53 CATERED MY CHRISTMAS PARTY LAST YEAR. EVERYTHING THEY PREPARED FOR US WAS DELICIOUS, BUT I HAVE TO RAVE ABOUT THE STUFFED MUSHROOMS! THEIR PRESENTATION WAS GORGEOUS. THEY WERE FRIENDLY AND...I WOULD HIGHLY RECOMMEND THEM FOR ANY EVENT.”
SIDES & SALADS
SIDE DISHES:
Parmesan and herb polenta cakes
Creamy risotto bites
The works potatoes; a flavorful blend of twice baked potatoes, sour cream, green onions, and more
Rosemary-roasted fingerling potatoes
Spring/Summer: Marbled potato salad
Fall/Winter: Yukon Gold mashed potatoes with roasted garlic
Seasonal vegetable medley, blanched until al dente then sautéed quickly in garlic & butter
Crisp Green beans sautéed among bell peppers and onions
Jalapeño cilantro slaw- shredded cabbage, mild jalapeños, cranberries, cilantro, mixed in a homemade citrus slaw dressing
SALADS:
Tossed Orchard salad- mixed greens, dressed in a light citrus vinaigrette, feta cheese, mission figs, apples, cranberries, and candied walnuts
Two tone wedge- Crisp iceberg lettuce topped with a full bodied vinaigrette and ranch, bacon, choice fruit in season, and blue cheese crumbles
Spring/Summer: Fresh Garden salad- mixed iceburg lettuce, heirloom tomatoes, seasoned croutons, green onions, cheddar cheese, homemade ranch dressing
Circa 53’s Customized salad
Pear Arugula Salad
ARTISAN BREAD AND BUTTER
“THE FOOD WAS BEYOND OUR EXPECTATIONS. WE HAD A PERFECTLY COOKED PRIME RIB WITH SHRIMP SCAMPI AND I CAN’T FORGET THE BLACKBERRY HORSERADISH DIPPING SAUCE. VERY TASTY. THE APPETIZERS WERE VERY ELEGANT AND INCLUDED LOCAL PRODUCE AND CANDIED WALNUTS. WOW! MORE THAN JUST YOUR AVERAGE VENDOR. EVERYTHING WAS A SPECIALTY.”
ENTREES
Red Meat:
Garlic infused Tri Tip or Red wine and cracked pepper Marinated Tri-tip
Grilled herb-crusted Coulotte steak topped with chimichurri
Steak Strips topped with shrimp drizzled with a garlic cream sauce
Prime Rib incrusted with rock salt and herbs, served with blackberry habanero sauce and creamy horseradish
Oven-roasted salmon:
Spring option: topped with roasted asparagus + leeks
Summer option: topped with heirloom tomatoes and basil aioli
Fall/Winter option: topped with sautéed forest mushrooms
Pan-seared Duck breast:
Spring/Summer: blackberry compote
Fall/Winter: dried Mission fig compote or port sauce
(Price dependent on current market pricing)
ADDTIONAL ENTREES:
Bay Scallops or White fish with lemon beurre blanc Sauce
Colorado rack of lamb (Price dependent on current market pricing); Topped with a port sauce
Fall/Winter: Braised pot roast
Hickory smoked ribs
Pulled Pork sandwiches with homemade bbq sauce and jalapeno cilantro slaw
Vegetarian Entrees:
Large Portobello mushroom: stuffed with Italian bread crumbs, herbs, garlic, onions, bell peppers, and parmesan cheese
Fall/Winter: Autumn squash stuffed with forest mushrooms, greens + farro, topped with feta cheese
Fall/Winter: Polenta cakes topped with forest mushrooms, roasted red pepper topped with balsamic reduction +parm, feta, or gorgonzola
Eggplant Parmesan topped with marinara
Chicken:
Spring/ Summer option: Salt brined Chicken breast marinated in olive oil, garlic, & rosemary
Fall/Winter option: Bone-in herb roasted chicken thighs
Bone-less skinless Chicken Thighs
Smoked Chicken with our homemade BBQ dry rub served with seasonal BBQ sauce
PORK TENDERLOIN:
Slow roasted pork tenderloin:
Spring: Topped with blackberry compote
Summer: Topped with peach, or berry compote
Fall/Winter: Topped with apple or fig compote
Bone in pork chops topped with salsa Verde
Pasta (as a side or entree):
Spring/Summer: Three cheese ravioli with cherry tomatoes, fresh basil + shaved Parmesan
Fall/Winter: Linguini with caramelized onions + forest mushrooms in a light cream sauce
Fall/Winter: Three cheese ravioli with butternut squash, sage + toasted walnuts in a brown butter sauce
Penne pasta tossed with pesto, home-made alfredo, or meat marinara
