Order Catering from The Rootastes in Brookline
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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.
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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The Rootastes
Individual Boxed North American Southeast Asian 202 Washington St Ste #329 Brookline MA 02445
Entrees / BYO Protein
Coco Yellow Chick
Coconut milk–marinated, satay-inspired chicken infused with warm curry spices, served with sautéed garlic pak choi and roasted brussels sprouts and butternut squash glazed in ap ...
Tamarine Thunder Chicken
Southern thai style lemongrass-marinated chicken served with wild grain brown rice and red quinoa. Paired with our thai-style larb chickpeas, garlicky sautéed pak choi, and finish ...
Citrus Dill Salmon
Fork-tender lemon dill roasted salmon layered over wild grain brown rice and red quinoa. Paired with our vibrant kale apple harvest salad and bold spicy coconut legumes tossed in r ...
Herb Steak Chimichurri
A bold, flavor-packed bowl featuring tender french herb–roasted steak, sliced and finished with vibrant housemade chimichurri. Served over wild grain brown rice and red quinoa, a ...
Sweet Chili Crispy Tofu
Crispy oven-roasted lemon garlic tofu served over wild grain brown rice and red quinoa. Paired with hearty ratatouille, roasted seasonal vegetables, and a crunchy kale apple salad ...
Queen B Harvest Chicken
A cozy, fall-inspired bowl with slow-roasted chicken rubbed in french herbs de provence and lemon zest. Served over wild grain brown rice and red quinoa, with roasted brussels spro ...
Lemon Dill Roasted Salmon (gf, Df)
Fork-tender seasonal french herb-roasted salmon in lemon dill seasoning.
Shrimp Saganaki (gf, Df)
Zesty spiced shrimp sautéed with garlic and topped with sun-dried tomatoes.
French Herb Steak (gf, Df)
Steak rubbed in french herb & spices, roasted until tender with steak sauce.
Lemon Garlic Tofu (gf, Df, V, Vg)
Crisp oven roasted tofu with lemon garlic spice rub and zesty lemon sauce.
Winter Roasted Chicken (gf, Df)
Slow-roasted chicken in a rub of french herbs de provençe and lemon
Desserts
Coconut Cloud Mousse
Creamy plant-protein mousse made from silky tofu, coconut cream, and coconut milk. Dairy-free with a smooth, airy texture and pieces of coconut meat for natural texture and flavor.
Thai Tea Matcha Mousse
A creamy plant-protein mousse made from silky tofu and aromatic chatramue thai tea. Lightly sweetened, with a smooth, airy texture and rich thai tea flavor. A refreshing yogurt alt ...
Kyoto Matcha Mousse
A smooth plant-protein mousse made from silky tofu and premium kyoto matcha. Lightly sweetened, with a creamy, airy texture and delicate matcha flavor. A refreshing yogurt alternat ...
Condiments
Avocado Ranch (gf)
Cool light ranch dressing mixed with fresh avocado.
Garlic Aioli (gf, Df*)
Creamy aioli featuring fine-chopped garlic.
Zesty Orange Vinaigrette (gf, Df, V, Vg)
Citrus orange and herbal blend of shallots and spices.
Thai Sweet Chili (gf, Df, V, Vg)
Sweet yet tangy sauce with red peppers, garlic, and vinegar.
Sides / BYO Bases
Harvest Apple Salad (gf, Df, V, Vg)
Kale and autumn apples topped with cider vinaigrette and pumpkin seeds.
Spicy Coconut Legumes (gf, Df, V, Vg)
Chickpea and red beans with purple onions, red curry, and coconut flakes.
Queen B (gf, Df, V, Vg)
Brussel sprouts and butternut squash roasted with apple cider & balsamic.
Arugula Orange Salad (gf, Df, V, Vg)
Arugula and mesclun with oranges, red onions, and crunchy fennel.
Salad Française (gf, Df, V, Vg)
Roasted red potatoes & green beans finished with crispy shallots.
Ratatouille (gf, Df, V, Vg)
Hand-cut zucchini, yellow squash, & eggplant stewed in roma tomato sauce.
Whole Wheat Spaghetti
Al dente whole wheat spaghetti
Multi Grains
Wild grain brown rice, red quinoa, water, salt, olive oil
Local Seasonal Greens
A locally sourced, fresh, and crisp salad for those who love greens.
