Customized Seasonal Menus with a Personal Touch
Abroad Catering serves the greater Bay Area and Sacramento Valley. We create creative, colorful and elegant displays of Traditional and International Cuisine.
We Specialize in Simple Elegance with Old World Charm.
We also love the challenge of Destination Weddings.
We have organized International Events for 15 years. From Castles and private Villas in France, Ireland, Italy, Spain to remote regions of the world to a Beautiful Home Weddings. Every event is special to us. We believe in the art of creating a wedding or event with a display of delicious food that goes beyond your expectations.
We use only the freshest ingredients. We purchase from local farms and we search for the finest ingredients for our dishes.
Everything is fresh, from roasting all our tomatoes for sauces to making homemade pasta.
Delicious Food, Professional Service you and your guests will love
Personal statement by Nancy Gerbault
I have been involved with cooking for most of my life. My first introduction to the kitchen was through my father, he was a baker. I grew-up exploring the world of different tastes and combinations of flavors. From simple beginnings to the Indian Spice Market and the Fields of Lavender in France. Food has been my passion.
Preparation of different Cuisine and the History of Food, has been my life study.
Educational background:
BA -- UC Berkeley, in Art & History of Art
MA--Sac State in Anthropology/Archaeology
Le Corden Bleu, in Paris (cooking school)
I was an International Flight Attendant. This opportunity allowed me to travel throughout the world and experience different cultures. I've lived in France and India.
I have worked with numerous award winning chefs, including Michael Ruhlman, co-author of all of Thomas Keller's cookbooks (French Laundry).
I have catered for my International Writers' Conference, where numerous world famous authors, filmmakers and artists attended: Booker winner--John Banville, Michael Ondaatji, Michelle Roberts; Pulitzer Prize winning authors--Robert Olen Butler, Paul Hardy, Jane Smiley;
Film Directors- Anna & Jane Campion, Sally Potter.
Art Exhibitions: Crocker Museum in Sacramento, Solo exhibition
Sample Menu
Hors d'Oeuvres:
Grilled Spicy Prawns
marinated in herbs, olive oil and chilies
Crab Cakes with Aioli
Eggplant Tapenade with Sumac Bruschetta
Tomato Confit Bruschetta with Burrata
Lemon Ricotta Bruschetta with green olive-pistachio relish
Duck Confit Bruschetta with pickled Cherries
Potato Latkes with Cream Fraiche and Salmon Caviar
Smoked Salmon with Pickled Cucumber topped with Mascarpone
Chicken Kofta with Mango Chutney
Ground Lamb Kofta with Tztaziki
Italian Abruzzese Lamb Skewers
Olive oil, rosemary, garlic and lemon
Chicken Satay with Peanut Sauce
Parmesan Crisp filled with Goat Cheese Mousse
Duck Liver Mousse with dried Blueberries in Cognac
Vegetarian or Vegan: Porcini Mushroom & Apple Mousse
with dried blueberries in cognac
Served on GF crackers and topped with fresh mint & blackberry
Gougeres
Baked savory Gruyere Cheese Puff
Poke with Fried Wantons
(Vegan) Faux Tartare
Pickled red beets, sriracha, chives, ginger, asian pear, sesame oil, lime juice, avocado
1st Course
Steamed Mussels in White Wine, Onions
Fresh herbs and butter
Tuna Tartare
with avocado, asian pear, sriracha, sesame oil, black sesame seeds, chives
Coquille Saint Jacques
Dry vermouth, mushrooms, cream
Truffle Cream Toast
Caramelized onions, truffle cream, brioche
Topped with shaved Truffles
Aloo Tikki
Indian Picked Potato Cakes with Sago Crust
Pureed spinach with fenugreek
Topped with Date Chutney
Asparagus Custard with Creamed Morels
French Onion Soup
Beef broth, caramelized onions,
baguette topped with Gruyere Cheese
Smoked Eggplant Soup with Red Pepper Cream
Vichyssoise
Thick leek, potato and cream soup
Polenta Rounds with Wilted Spinach and Roasted Mushrooms
Kabocha Squash Ravioli with Pine Nuts
Sage Butter
Cheese Ravioli with Lavender & Pine Nuts
Parmesan Cream Sauce
Artichoke & Cheese Ravioli
Lemon Cream Sauce
Duck Confit Ravioli
in a Roasted Tomato Sauce
Lobster Ravioli
Ricotta, mascarpone and Fresh Herbs
Lobster Cream Sauce
Crab & Prawn Cannelloni
Ricotta cheese, Mozzarella, lemon zest, thyme
Saffron and Tomato Cream Sauce
Spaghettini with Lemon, Ricotta and Thyme
Topped with grated lemon zest and parmesan
Dan Dan Noodles
(group of 10+ people, for a buffet….very impressive centerpiece)
Pickled vegetables, fresh udon noodles, chili oil, ground pork, hoisin sauce, shaoling wine, five spice powder, sesame paste
aged soy, bok choy, scallions, roasted peanuts
Salads:
Citrus Salad with Toasted Pecans
Oranges, pink grapefruit, little gem lettuce, purple kale
Citrus vinaigrette
Greek Salad
little gem lettuce, tomatoes, cucumbers, olives, feta
red onions, mint
Lemon juice, olive oil and fresh herbs
Asian Fusion Salad
red & green cabbage, carrots, red pepper, cucumbers
mint, cilantro, arugula, little gem lettuce,
Green onions, cashews, black sesame seeds
Dressing: lime juice, orange juice, ginger, sesame oil,
soy sauce, rice vinegar, sriracha
Wilted Tuscan Kale with Baked Goat Cheese
Tuscan Kale or Little Gem Lettuce Caesar
Shaved Parmesan and Croutons
Beautiful Salad
arugula, baby gem lettuce, radicchio,
watermelon radish, golden beets
Shallot vinaigrette
Spinach, Feta and Strawberries Salad
Shallot Vinaigrette
Assortment of Heirloom Tomatoes, Fresh Mozzarella & Basil
Leek Vinaigrette
With nicoise olives, cornichons, capers and eggs
Main Course:
Chateaubriand with Porcini Mushroom Bordelaise Sauce
Beef tenderloin marinated in herbs with olive oil
Beef Bourguignon
Red wine, mushrooms, pearl onions, carrots,
garlic, fresh herbs Lardon
Beef Daube
red wine, olives, herbs de Provence,
cloves, olive oil, chili flakes, paprika,
Onions, fennel, orange, carrots, parsley
Short Ribs with Swiss chard
Pearl onions, carrots, celery, red wine, fresh herbs
Steak au Poivre
Filet Mignon Steak crushed black pepper, cream, cognac
Beef Spezzatino di Manzo
pancetta, carrots, onions, garlic, white wine, tomatoes,
rosemary, capers, parsley
Bistecca allla Fiorentina
grilled RibEye Steak topped with minced garlic, olive oil, lemon juice,
with grilled radicchio
Carre di Agnello
rack of lamb topped with dijon, thyme, parsley, rosemary, bay leaf, marjoram, fennel, white wine, rice panko.
Filetto di Maiale con Prugne e Pistacchi
roast pork with chopped prunes, pistachios, white wine, olive oil
Ossobuco
veal shank with white wine and fresh herbs
Braised Lamb with Porcini Mushrooms & White Wine
Cassoulet
Duck confit, cassoulet beans, lamb, toulouse sausage
Magret de Canard
Marinated duck breast in juniper berries, thyme, olive oil, cognac
Duck Confit
Marinated in fresh herbs and cooked in duck fat
Grilled Duck Breast
with Caramelized Apples marinated in Cognac, Thyme,
Cracked Pepper
Sicilian Spiced Duck Breast with Preserved Orange
Orange, fennel, paprika, cinnamon, red pepper, garlic,
thyme, rosemary
Coq au Vin
Red wine, mushrooms, pearl onions, carrots, lardon, garlic
Fresh herbs
Chicken Normandy
Apples, cider, calvados, cream
Lobster Thermidor
White wine, mushrooms, shallots, cream, lemon juice,
Emmenthal cheese
Bouillabaisse
Prawns, lobster tails, mussels, white fish, clams, tomatoes
onions, garlic, fresh herbs, white wine,
Olive Oil Poached Salmon
Fresh herbs, cherry tomatoes
Grilled Salmon with Colatura di Alici
Grilled Miso Black Cod
Marinated in sake, mirin, white miso, sugar, soy
Sole Meuniere
Bread crumbs, parsley, butter, lemon
Monk Fish with Mussels in a White Wine, Saffron Cream Sauce
Vegetarian & Vegan
Moussaka with Red Runner Beans
Layers of eggplant with tomatoes sauce and heirloom beans
Topped with a béchamel with parmesan and Romano cheese
Leek and Goat Cheese Tart
Cream fraiche with curry sauce
Porcini Mushrooms, Walnuts & Black Barley
topped with Roasted Tomatoes & Shiitake Mushrooms
Layered, Grilled Spicy Eggplant, Kabocha Squash and Red Runner Beans. Topped with Shiitake Mushrooms
Mushroom Bourguignon
mixture of mushrooms, red wine, pearl onions, carrots
Stuffed Red Peppers with roasted tomato sauce
farro, porcini, carrots, onions, swiss chard, red pepper flakes
Lasagna with Roasted Tomato Sauce
vegan ricotta, vegan mozzarella & parmesan, spinach
Kabocha Squash Lasagna
vegan ricotta cheese, vegan mozzarella
Vegan Potato Gnocchi
in olive oil, garlic and sage
Cheese Course:
I import cheese directly from France and Italy. Therefore, I ofter a wide selection of some of the best cheeses both countries have.
Desserts:
Individual Chocolate Cakes
filled with chocolate hazelnut ganache with Raspberries
Topped with Chocolate Mascarpone Cream
Individual Dense French Chocolate Cake
with Mascarpone Cream
Individual Elderflower Cakes
filled with Lemon Curd
and topped with Mascarpone cream
Pistachio & Meyer Lemon Cake
served with Honey Mascarpone Cream
Cherry Clafoutis
Cherries baked with a thick flan batter
Poached Pears in Spiced Red Wine
Served with Vanilla Mascarpone Cream
Lemon Tart
Individual Apple & Apricot Tarts
With a Lemon Crust
Topped with Vanilla Mascarpone Cream
Chocolate Tart Cherry Mousse
Strawberry Mousse
