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A Letter from the Chef
The menus on the following pages comprise a sampling of the caliber of meals Chef Robért Catering takes care in creating. We have established a loyal following by presenting the highest quality food using the freshest ingredients. Favoring inventive, healthful cuisine, we routinely anticipate various special dietary considerations. It is our heartfelt goal to ensure that the crew is not only pleased with the cuisine, but that they eagerly anticipate the lunch break every day, both for the food and the personalities that prepare and present it. It should be noted that we like to avoid the staid, predictable nature of average service most often encountered. To that end, we like to do many things to keep service innovative.
We pride ourselves in doing a great variety of “action” stations, both at breakfast and lunch. Further, we like to stay one step ahead anticipating what the crew might want to eat. For instance, some crewmembers might prefer eating something comforting, forsaking anything fancy. There is always something for everyone, from Confit du Canard to a simple hamburger.
We are also very proud of the variety of prepared salads and complete salad bar, which is designed each day to compliment the main menu. A variety of soups and hot appetizers are available to augment the main menu. A hearty soup can be expected on a cold winter day, while on a hot summer day we offer a chilled coconut-mango-cilantro soup. Also, fresh smoothies, made with seasonal fruits and natural juices, and rich custom milkshakes and malts are a nice surprise on hot summer days. In addition, we have a county fair Kettle Korn popper, which pops the most delectable and addicting Kettle Korn in the state. Suffice it to say, we love to provide variety and to keep service exciting.
Most importantly, we take pride in avoiding predictable entrée repetition throughout the entire production schedule. While working on “The Bicentennial Man” in San Francisco, a 100 day shoot, we repeated an entrée on only six occasions, due to popular request.
We truly welcome suggestions and special requests. It is our goal not only to satisfy, but also to delight both the talent and the crew.
Bon Appétit,
Chef Robért Catering
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