We have been pleased to satisfy the appetites of gallery 1301PE artists, including dinners for Kirsten Everburg, Jorge Pardo, and Fiona Banner, Regen Projects's artists Larri Pittman and Sue Williams, and members and contributors of MAK Foundation at The Schindler House and John Lautner Foundation at the Sheats-Goldstein House.

We've been a part of intimate baby showers with high tea and cookies, tipsy and lively bridal showers with blood orange mimosas and finger foods, and wonderful, romantic weddings at private homes and parks.

Our sweet litte restaurant space has been transformed into lounge for the celebration of publishing a first novel, a hopping 40th birthday party with dj, and converted into a New York café for a film shoot. There are lots of possibilities in our space.

Here are a few menus we've created with our clients in the past. Have a look-see. We'll make a special one just for you, contact us at catering@canele-la.com or 323.666.7133 to discuss.

passed appetizers
caramelized onion tart
assorted crostini: roasted peppers, herbed goat cheese, tapenade
toasted almonds and olives
radish and french butter with fleur de sel grilled cheese with quince
herbed risotto cakes
lentils and currants on endive
brandade with tomato confit fennel cured salmon on a cucumber
spicy morrocan meatballs chicken liver pate with dijon roasted pork with romesco

high tea

chilled beet soup with horseradish crème fraiche

3 delicious varieties

little sandwiches
cured salmon
French breakfast radish
jamon serrano

bread, butter and jam
strawberries and fresh cream
fruit tarts
chocolate cake
polenta cookies

blood orange and orange

for passing

halibut ceviche on a cucumber
brandade with tomato confit
black bread with fennel cured salmon
grilled cheese with quince
roasted dates wrapped in bacon
radish and french butter with fleur de sel
carmalized onion tart
toasted almonds 

mixed grill station
beef with salsa verde
pork tenderloin with romesco
grilled shrimp with aioli 

grilled asparagus
marinated mushrooms
herbed risotto cakes

bowls of strawberries, cream

fennel cured salmon with creme fraiche on pumpernickle
jambon-buerre (ham and butter) on baguette
burrata with roasted peppers and tomato confit on cibatta

potatoes vinaigrette with capers and scallions
pasta with baby artichokes, young onions, black olives and shaved cheese

mixed berries with creme fraiche 

st. george (cow, usa)
garroxta (goat, spain)
forme d'ambert (blue cow, france

fruits and nuts
toastd almonds and olives
concord grapes
d'anjou pears
mixed berries
figs in earl grey syrup 

cured meat / fish
jamon serrano
house cured salmon 

crostini crackers

creme fraiche, capers, onion 
sweet butter
preserves and creme fraiche 

after the ceremony
prosecco and marcona almonds

in the beginning
assorted crostini
bruschetta, tapanade, chicken liver pate, brandade
assorted salumi: speck, proscuitto, mortadella, salami
olives and almonds

followed by
persimmon salad with pomegranate molasses and shaved parmesan

and then
family style platters of the following, please choose 3
crispy chicken under a brick with soft polenta, porcini and parsley salad
linguini and clams
salt roasted whole fish with celery and caperberrie salad
roasted pork loin with romesco and braised leeks
pasta putanesca

garlicy roasted white beans
long cooked greens

there’s always a cheese course
burrata, a young pecorino, and forme d’ambert (blue)
with dates, figs, nuts, motarda and honey

you bring the cake

we bring the canelé and coffee