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| 14543 Erwin St Van Nuys, CA 91411 | 818-787-0601 |
| Site Design By : CounterMind Media | All rights reserved to Baked It My Self.inc 1995-2010 |
While Baked it Myself! is primarily known for its delectable sweets and savory snacks, our reputation for being one of the highest regarded catering companies in Los Angeles has grown exponentially
BEEF/ POULTRY/ PORK:
-Beef taquitos served with fresh guacamole and salsa
-Assorted tea sandwiches: (vegetarian)
-BLT with avocado, basil and garlic-red pepper aioli
-Caprese with tomato, buffalo mozzarella, basil, lettuce and pesto
-Classic grilled cheese
-Curry chicken with almonds and currants
-Grilled marinated chicken with pesto, lettuce and tomato
-Grilled vegetable with pesto and goat cheese
-Orange-honey glazed black forest ham and biscuits
-Pastrami with caramelized onions and thousand island dressing
-Patty melt
-Pulled pork with au jus
-Indian pulled-chicken
-Roasted vegetable with balsamic vinegar and olive oil
-Shredded beef barbeque brisket
-Tuna and cheese melt
-Tuna salad with celery, toasted pine nuts and lemon zest mayo
-Tuna salad with fennel, cucumber & tarragon
-Turkey meatball with marinara and provolone cheese
-Turkey pastrami with brie and honey mustard
-Turkey salad with red grapes, granny smith apples, bacon, celery and a creamy vinaigrette
-Turkey with avocado, basil and garlic-red pepper aioli
VEGAN:
-Black bean dip served with tortilla chips
-Homemade guacamole, salsa and tortilla chips
-Mediterranean platter with hummus, spicy eggplant caviar (baba ghanoush) and roasted red pepper relish served with Indian spiced pita triangles and fresh pita bread
VEGETARIAN:
-Grilled vegetable and cheese quesadillas
-Hot artichoke dip with tortilla chips and crostini
-Homemade spinach dip with vegetable crudités, fresh bread & crostini
-Baked brie served with fig jam
-Cheese assortment with domestic and imported cheeses, goat cheese truffles rolled in pepperonata, herbs or paprika, garnished with grapes and served with fancy crackers and rustic breads
-Fresh seasonal fruit - skewered, plattered or fruit salad style
SEAFOOD:
-Hot crab dip served with assorted fine crackers
BEEF/ POULTRY/ PORK:
-Antipasto assortment with deli meats, imported olives, cornichons, marinated peppers,
caramelized onion, marinated artichoke hearts, tapenades, and eggplant confit served with crostini
-Beef tenderloin served with blue cheese fondue
-Pate assortment with pate, tri-color vegetable terrine, pate en croute, foie gras, country pate, smoked salmon mousse and served with rustic breads
-Proscuitto-wrapped breadsticks served with fresh fig and cantaloupe balls
SEAFOOD:
-Chilled prawns with horseradish cocktail sauce, chile-lime aioli, tarragon mustard sauce or cilantro-almond relish
-Seafood crudités with chile-lime aioli
-Beef taquitos served with fresh guacamole and salsa
-Assorted tea sandwiches: (vegetarian)
-BLT with avocado, basil and garlic-red pepper aioli
-Caprese with tomato, buffalo mozzarella, basil, lettuce and pesto
-Classic grilled cheese
-Curry chicken with almonds and currants
-Grilled marinated chicken with pesto, lettuce and tomato
-Grilled vegetable with pesto and goat cheese
-Orange-honey glazed black forest ham and biscuits
-Pastrami with caramelized onions and thousand island dressing
-Patty melt
-Pulled pork with au jus
-Indian pulled-chicken
-Roasted vegetable with balsamic vinegar and olive oil
-Shredded beef barbeque brisket
-Tuna and cheese melt
-Tuna salad with celery, toasted pine nuts and lemon zest mayo
-Tuna salad with fennel, cucumber & tarragon
-Turkey meatball with marinara and provolone cheese
-Turkey pastrami with brie and honey mustard
-Turkey salad with red grapes, granny smith apples, bacon, celery and a creamy vinaigrette
-Turkey with avocado, basil and garlic-red pepper aioli
VEGAN:
-Black bean dip served with tortilla chips
-Homemade guacamole, salsa and tortilla chips
-Mediterranean platter with hummus, spicy eggplant caviar (baba ghanoush) and roasted red pepper relish served with Indian spiced pita triangles and fresh pita bread
VEGETARIAN:
-Grilled vegetable and cheese quesadillas
-Hot artichoke dip with tortilla chips and crostini
-Homemade spinach dip with vegetable crudités, fresh bread & crostini
-Baked brie served with fig jam
-Cheese assortment with domestic and imported cheeses, goat cheese truffles rolled in pepperonata, herbs or paprika, garnished with grapes and served with fancy crackers and rustic breads
-Fresh seasonal fruit - skewered, plattered or fruit salad style
SEAFOOD:
-Hot crab dip served with assorted fine crackers
BEEF/ POULTRY/ PORK:
-Antipasto assortment with deli meats, imported olives, cornichons, marinated peppers,
caramelized onion, marinated artichoke hearts, tapenades, and eggplant confit served with crostini
-Beef tenderloin served with blue cheese fondue
-Pate assortment with pate, tri-color vegetable terrine, pate en croute, foie gras, country pate, smoked salmon mousse and served with rustic breads
-Proscuitto-wrapped breadsticks served with fresh fig and cantaloupe balls
SEAFOOD:
-Chilled prawns with horseradish cocktail sauce, chile-lime aioli, tarragon mustard sauce or cilantro-almond relish
-Seafood crudités with chile-lime aioli
