Order Catering from Fig + Olive in Berkeley
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Build me a Mexican lunch menu with tacos on for next Tuesday at 12pm for 70 people with a $22 budget.
Plan a breakfast at 9am for 150 people on Friday next week. I need on-site staff and nice decor as well. My budget is $25 per person for food.
Build me an Japanese sushi lunch menu for 180 people with 60 vegetarians that includes onsite staff and decor. My meal is on 4/21 and my budget is $25 per person.
I'm planning a company happy hour next Tuesday at 4pm for Asian American and Pacific Islander Month. I have 50 guests including 10 vegetarians and a $18 per person budget.
I am planning a happy hour at 5pm next Wednesday for 140 people including 30 vegans with a $17 budget. The menus should include beverages and desserts and I also need on-site staff and decor.
I need to plan office lunches on 05/05, 05/06, and 05/07 at 12pm. We have 90 employees with 20 vegetarians, 10 vegans, and 10 gluten-free eaters. I'd like the menus on 05/05 to be Cinco De Mayo themed. My budget per meal is $2,000 total for food.
I'm planning a dinner for my office for 40 employees with 10 vegetarians and 10 nightshade-free eaters next Monday at 5pm. My budget is $17 per person and I'd like menu options with a build your own bowl style.
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Buffet Style
Boxed Meal
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Fig + Olive 61% (33)
Individual Boxed Southwest European North American 2533 7th St. Berkeley CA 94710
Mediterranean / Middle Eastern Greek
+2Entrees / BYO Protein
Greek Salad with Yogurt Tumeric Chicken
sliced romaine, cucumber, tomato, olives, artichoke heart, marinated garbanzo beans and grape leaf wrapped feta with yogurt-tumeric marinated roasted chicken
Mediteranean Vegetarian Bento
Med bento box of greek salad, hummus, tzakziki and 2 dolmas
Mediteranean Chicken Bento
Med bento box of greek salad, hummus, tzakziki and yogurt-tumeric chicken
Mediteranean Vegan Bento
Med bento box of greek salad (no feta), hummus, 2 dolmas and grilled vegetables
Greek Salad with dolmas
sliced romaine, cucumber, tomato, olives, artichoke heart, marinated garbanzo beans and grape leaf wrapped feta and two dolmas
Spinach Rice and Tumeric Chicken With Pita
Spinach rice with diced turmeric-yogurt chicken, spiced carrots, hummus and pita
Grilled Steak and Spinach Rice With Salad
Spinach rice with salad of carrot, cucumber and tomato with feta and grilled steak, hummus and pita
Fig + Olive Box Lunch
Salad of spring mix, carrots, tomato cucumber and feta served with hummus, roasted eggplant salad, falafel and pita (cold)
Spinach Rice With Vegan Kebob and Pita
Spinach rice with cumin-coriander plant based meat kebob, hummus and pita
Spinach Rice With Lemon Shrimp and Pita
Spinach rice with grilled lemon shrimp, spiced carrots, hummus and pita
Entree Salad With Tumeric Chicken and Pita
Salad of spring mix, carrots, tomato, cucumber and feta served with hummus, roasted eggplant salad, yogurt-turmeric chicken and pita (cold)
Entree Salad With Grilled Steak and Pita
Salad of spring mix, carrots, tomato cucumber and feta served with hummus, roasted eggplant salad, grilled steak and pita (cold)
Entree Salad With Lemon Shrimp and Pita
Salad of spring mix, carrots, tomato cucumber and feta served with hummus, roasted eggplant salad, grilled lemon shrimp and pita (cold)
Entree Salad With Plant Based Kebob and Pita
Salad of spring mix, carrots, tomato cucumber and feta served with hummus, roasted eggplant salad, cumin-coriander plant based meat kebob and pita (cold)
Vegan Spiced Meatballs
Lentil and plant based "meat" blended with spices
Pomegranate Brisket
Brisket slow braised in pomegranate
Grilled Shrimp Skewers with Lemon-Dill Butter
Jumbo shrimp skewered and glazed with lemon-dill butter
Vegan Souvlaki Kabob
Plant based "meat" with oregano, paprika, tumeric and parsley molded around skewers, grilled and baked
Vegan Moussaka
Casserole of layers of potato, plant based tomato and cinnamon spiced ragu with a cashew bechamel topping, baked to golden brown
Chicken Shawarma
Roasted shawarma spiced chicken thighs
Yogurt Chicken
Roasted chicken with tumeric, garlic, yogurt and olive oil
Moussaka
Layered casserole of spiced tomato ground beef, potato, eggplant and creamy bechamel sauce
Sides / BYO Bases
Eggplant Salad
Tender pieces of griled eggplant marinated with herbs, balsamic vinegar and olive oil
Lemony Potato Salad
Slices of yukon potato tossed with tart lemon juice, tossed with shaved onion, capers, feta and dill
Three Bean Salad with Shaved Red Onion
Kidney, garbanzo and green beans marinatd in red wine vinegar and olive oil with shaved red onion
Mixed Green Salad
With tomatoes, hot house cucumber and julienne carrots. Served with balsamic vinaigrette on the side.
Spanakorizo
Spinach infused rice with dill
Avgolemono
Lemon chicken rice soup
Tumeric Rice
Jasmine rice steamed with tumeric and veg stock
Greek Salad
cucumber, tomato and red onion, olives with feta and oregano. Served with Red Wine Vinaigrette on the side.
Dolmas
grape leaves stuffed with rice simmered in veg broth and lemon juice
Grilled Vegetables
Assortment of grilled vegetables (zucchini, eggplant, bell pepper, squash, carrots. (Asparagus included when in season)
Israel Cous Cous Salad
Boiled israeli cous cous tossed with sauteed vegetables, red wine vinegar and olive oil
Steamed Broccoli with Tahini Dressing
Steamed broccoli with tahini dressing (tahini, lemon juice, garlic and oil)
Condiments
Whipped Feta
Feta cheese whipped, served creamy
Baba Ganoush
Creamy dip made from charred eggplant with olive oil and cumin
Red Wine Vinaigrette
Red wine vinegar, salt, pepper, olive oil, grainy mustard.
Hummus
Pureed garbanzo beans with tahini (ground sesame seeds)
Tzakziki
Thick yogurt with shredded cucumber, mint, garlic and parsley
Balsamic Vinaigrette
A rich and tangy dressing made with balsamic vinegar.
Desserts
Baklava
layered filo pastry with assorted nuts in orange simple syrup
Panna Cotta
dairy set with gelatin topped with seasonal fruit compote
