rustiK Catering

Our classic meatballs topped with melted mozzarella and in a tomato sauce.

A spin on guacamole featuring fresh avocados, smashed with a cilantro creme fraiche, Queso Fresco, and a Jalapeño EVOO. Served with Tortilla chips!

Imported Brie Cheese wheel wrapped in puff pastry and blackberry preserves, walnuts, and raisins. Baked until crispy golden brown and served with crostini and crackers. YUM!

A mixture of imported olives, capers, organic sundried tomatoes, fresh herbs, lemon juice and extra virgin olive oil. Served with some toasted pita for dipping pleasure! 100% Vegan!

Organic beets roasted until soft and tender. Tossed with a balsamic reduction, goat cheese, fresh arugula, sun dried tomatoes, crushed walnuts, olive oil, and some Calabrian chilis for a little kick!

“FILET OF TOMATO” DIRECTLY TRANSLATED. IMPORTED SAN MARZANO TOMATOES, FRESH GARLIC, EXTRA VIRGIN OLIVE OIL, FRESH BASIL AND OREGANO. SIMPLISTIC, BUT BEAUTIFUL.

A CLASSIC MEAT SAUCE DONE RIGHT. SLOW OVEN BAKED WITH GROUND BEEF AND BISON, AND BROWNED BEEF BONES LIKE A SLOW STOCK. HEARTY, AMAZING, AND DELICIOUS.

PICTURE ALFREDO, BUT BETTER. WE USE A GARLIC WHITE WINE REDUCTION FIRST THEN ADD LEMON RIND AND REDUCE SLOWLY UNTIL A DELECTABLE THICKNESS IS ACHIEVED.

HANDS DOWN THE BEST MEATBALLS YOU’LL HAVE, PERIOD. DON’T BELIVE? ORDER IT UP AND YOU CAN SEE FOR YOURSELF. 50/50 PORK & BEEF, TOPPED WITH TOMATO SAUCE AND OF COURSE MELTED MOZZARELLA!.

ROASTED WILD MUSHROOMS IN A DECADANT CREAM SAUCE THAT IS TOSSED WITH RED CHILI FLAKES AND GRANO PADANO CHEESE. SERVED BEST WITH BUCATINI!

ROASTED ITALIAN HOT AND SWEET SAUSAGE, SLICED ALONG WITH HOT CHERRY PEPPERS, FRESH GARLIC AND TOSSED WITH FILETTO DI POMODORO. INSANELY GOOD.

A classic styled flatbread: Fresh San Marzano tomato, Fresh Mozzarella, Fresh Basil, Extra Virgin Olive Oil.

Our take on a flatbread: tomato sauce base, roasted mushrooms, fresh herbs, sausage, spicy cherry peppers, topped with parmesan and shredded mozzarella for the win!

A classic combo that's beyond delicious. This time we use our famous Lemon Cream sauce as a base. Then we add some thinly sliced Prosciutto, ricotta & parmesan cheese. Fresh outta the oven its topped with fresh baby arugula and EVOO!

This one's for the meaty boyzz & girlzz. Pepperoni Paul made this one up! Tons of pepperoni, bacon, sausage, and meatballs! Tomato sauce based, and topped with melted mozzarella!

CBR (Chicken, Bacon, Ranch); a combo made in heaven. We use free range chicken breasts that are marinated in buttermilk ranch and seared and diced. Then we top this flatbread with some thick-cut bacon and cheddar cheese. Hot outta the oven we drizzle with a bit of that buttermilk ranch deliciousness.

First started with a BBQ sauce base, then topped with sliced breaded chicken breast and copious amounts of mozzarella. Melted and cooked to perfection!

Our Classic Cherry Bomb Chicken: Skin on Chicken Thighs Roasted with Cherry Peppers, Lemon Juice, Bacon. Then garnished with a red pepper puree and fresh parsley.

Piri-Piri Rubbed Beef of Tri-Tip, Grill Roasted and Basted with a Spicy Beef Stock. Topped with an Ethiopian Inspired Sofrito and Jicama Slaw.

Organic Vegetable Ragout, with farm fresh organic vegetables slow baked together with garlic, fresh herbs, in a tomato broth. Vegan Friendly!

Garlic & Herb grill roasted, Served with a classic sofrito and topped with a chipotle-crema.

The best you're ever going to have! No over-played béchamel based here. We begin by reducing heavy cream until it is thick and syrupy. Then, we melt several sharp and mild cheddar cheeses. Finished with Smoked Gouda Cheese, and Monterey Jack. Extra Large Elbow Macaroni Pasta and topped with deliciously crispy golden brown bread crumbs.