It is such an honor to be considered as part of your special day - your wedding is our favorite way to display the heartbeat of Upper Crust's quality and service. We cater to each wedding individually with the philosophy that since you are unique, so should your wedding be.

For more information, contact us at:

805.542.0400

Upper Crust has been known on the central coast for many things, but none as significant as the delectable and unique food creations that have been fashioned over the course of more than two decades. Our customers have consistently told us that we have provided their best wedding dining experience. Our unrelenting standards come from a dedication to quality ingredients and a detailed attention to service. We pride ourselves in supporting local farmers, and reap the benefits of the freshest and tastiest ingredients. Martin Gonzalez - the head chef has perfected a consistency that would be expected from his ten plus years at Upper Crust and holds himself to the highest standard - resulting in an outcome of mouth-watering, fresh, unique and high quality dishes. Flexibility is an integral part of our catering standard, as we understand that you have a unique vision of your wedding day.

All of our packages include our house brewed mango ice tea and lemon-cucumber ice water in beautiful glass dispensers. Coffee service is also included in every package, whether you prefer a coffee station or table service. We are also able to purchase wine at Wholesale cost, saving you time and money.

• Mango Ice Tea and Water Station
• Regular and Decaf Coffee Station
• Cake Cutting
• Taxes are not included in prices
• An 18% Gratuity will be added only to the price of the food items

Taylor rental is offered to our customers with no mark up on price. You pay them directly and we take care of the rest. We do not require them as a provider, however they are a great partnership!

We are able to do any of our dinner packages as a buffet or a plated dinner.

• Service fee is $18 per hour per server
• Buffet style requires roughly 1 server for every 25-30 guests
• Plated entrée's require roughly 1 server for every 15 guests
• A chef will be required to accompany plated events for a flat fee of $150
• The chef fee for Buffet events is a flat fee of $100

Any of these appetizers can be passed or stationary:

• Bruschetta buffalo mozzarella, fresh chopped tomatoes, mozzarella and garlic on sour dough points.
• Sauteed Meatballs in our house marinara.
• Rancho sirloin steak skewers in a balsamic reduction .
• Artichoke Hearts battered with a blonde ale and fried whole, lightly sprinkled with parmesan and Romano cheeses. Served with our house marinara.
• Thai Chicken Skewers chicken sauté with a Thai-style peanut glaze and fresh Italian parsley.
• Balsamic Grilled Seasoned Vegetables.
• Calamari lightly battered and deep fried; served with a marinara or garlic aioli.
• Caprese Skewers. Cherry tomatoes, fresh basil and buffalo mozzarella drizzled in a balsamic reduction.
  $18/Dozen
• Herb Pizzetes topped with warm goat cheese, roasted garlic and sun-dried tomatoes.
• Asparagus Spears wrapped with prosciutto and served with an aioli dipping sauce.
• Rolled and Stuffed prosciutto stuffed with cream cheese and apple.
• Rolled and Stuffed Eggplant stuffed with goat and ricotta cheese and sage, drizzled in a light tomato sauce.
• Stuffed Pepperonccini stuffed with a salmon mousse.
• Stuffed Mushrooms baked Italian sausage, parmesan and bread crumbs.
• Dungeness Crab Cakes. House-made baked Dungeness crab-cakes with a mild roasted
• red pepper cream in a phyllo dough shell.
• Stuffed Pequillo Peppers with artichoke hearts and montreche goat cheese.
  $27/Dozen
• Grilled Tequila Lime Shrimp Skewers with a citrus dipping sauce.
• Prosciutto Wrapped Shrimp with a tequila lime dipping sauce.
• Brie and Pear In Phyllo Dough brie cheese and pear stuffed and baked in phyllo dough with a raspberry dipping sauce.
• Bacon Wrapped Scallops

• Roasted baby new red potatoes with rosemary and fresh garlic
• Zesty lemon Risotto
• Porcini Mushroom Risotto
• Wild Rice Pilaf with peas and pearl onions
• Scalloped Potatoes
• Garlic mashed potatoes
• Haricot Verts with almond slices and roasted red bell pepper
• Grilled asparagus spears, lightly salted
• Vegetable Medley. Squash, zucchini, carrots, sun-dried tomatoes, garlic
• Large green beans with bacon bits in extra virgin olive oil
• Baked button mushrooms and white onions in garlic butter

• Your choice of Meat, Vegetarian, or Spinach-Chicken Lasagna
• Spinach Prosciutto. Penne pasta with fresh spinach, olive oil, pine nuts, prosciutto and a hint of red pepper flakes.
• Chicken Picatta. Lemon caper white wine sauté, with your choice of two side dishes *
• Angus Tri-Tip. Slow-roasted in au jus, carved thin and served with balsamic reduction *
• Fettuccine Alfredo with grilled chicken.
• Spaghetti Marinara with homemade meatballs.
• Chicken Marsala. Sweet Marsala wine and mushroom cream sauce *
• Pasta Milano. Bow-tie pasta with chicken, mushrooms and sun-dried tomatoes in a roasted garlic cream sauce.
• Fettuccine Toscano. Artichoke hearts, sun-dried tomatoes, roasted chicken, and fresh Italian parsley in a light roasted garlic cream sauce.
• Penne Rustica. Grilled chicken, proscuitto, and fresh roma tomatoes in a tomato- Alfredo sauce.
• Sun Dried Tomato Penne Pasta. Grilled chicken and fresh grilled asparagus spears, in our house-made sun-dried tomato sauce with a splash of cream.
• Penne Puttanesca. Kalamata olives, capers and artichoke hearts in a semi-spicy fresh tomato basil sauté.
• Linguine with House-made Pesto. Grilled chicken, fresh grape tomatoes, and kalamata olives over linguine pasta tossed in our house-made pesto.
• Pasta Primavera. Fresh array of Vegetables in an olive oil base with penne pasta
• Cheese Ravioli in our house-made marinara, sprinkled with Parmesan.
• Southwest Tequila Lime Pasta. Grilled chicken breast, red onions, and fresh yellow and red bell peppers in a creamy cilantro-pesto sauce, over fettuccine.
• Rigatoni Bolognaise. A blend of ground beef, sausage and white onions, mixed with our house-made marinara and tossed with rigatoni pasta.
• Szechwan Chicken Linguine. Grilled Chicken, garlic, scallions, roasted peanuts, and crushed red chilies in a peanut-ginger sauce.
• Tomato Basil Angel Hair Pasta. Fresh chopped tomatoes, basil, and chopped garlic over angel hair pasta. Goat cheese or shrimp may be added upon request!

	Buffet	Served
# Guests	Per Person	Per Person
31-60	$20.50	$22.00
61-80	$20.00	$21.50
81-100	$20.00	$21.50
101-120	$19.75	$21.25
121-150	$19.50	$21.00
151-200	$19.25	$20.75

• Chicken Rollatini. Rolled and stuffed with smoked mozzarella and Parma prosciutto in a garlic white wine sauce with fresh Roma tomatoes. *
• 10oz Aged Angus New York Steak in a balsamic reduction glaze or au jus-peppercorn cream sauce. *
• Roasted Pork Loin. Slow roasted and stuffed with apples and spices *
• Grilled Salmon Filet with a roased-red pepper cream or lemon dill sauté. *
• Penne Puttenesca with salmon. Kalamata olives, artichoke hearts and capers in a mildly spicy tomato basil sauté.
• Raviolis:
  • Pumpkin Ravioli in a vanilla alfredo with a touch of nutmeg.
  • Crab Ravioli in a mild lobster sherry bisque.
  • Rosemary Chicken Provolone Ravioli in a roasted red pepper cream with fresh parmesan.
  • Florentine Shrimp Scampi Ravioli. Spinach and cheese stuffed ravioli topped with jumbo prawns in an artichoke lemon cream.
• Prawns and Prosciutto. Tiger Prawns, simmered in cream sauce with fresh grated Parmesan and prosciutto, tossed with rigatoni.
• Chicken Parmigiano. Pounded and breaded chicken medallions, topped with smoked mozzarella and our house marinara. *
• Angus Aged 10oz Rib Eye Steak in a balsamic reduction glaze or au jus-peppercorn cream sauce. *
• Stuffed Chicken Breast. Artichokes and feta cheese with a lemon basil cream. *
• Lamb Shank. Tender, slow roasted 10oz lamb shank served in natural au-jus. *
• Fresh Mahi Mahi with a roased-red pepper cream or lemon dill sauté. *
• Crab Cakes. House made Dungeness crab cakes in roasted red pepper cream. *
• Peanut Crusted Chicken Breast. Baked tender with a Szechwan peanut glaze.
• Stuffed Rigatoni. Feta cheese and artichoke hearts in a tomato basil Pomodoro.

	Buffet	Served
# Guests	Per Person	Per Person
31-60	$25.00	$26.50
61-80	$25.00	$26.50
81-100	$24.75	$26.25
101-120	$24.50	$26.00
121-150	$24.50	$25.75
151-200	$24.25	$25.50

• Filet Mignon topped with a bleu cheese cream and Greek olive tapenade. *
• Veal Scaloppine in a marsala wine cream. *
• Seared Yellow fin over fettuccine with a tequila lime sauce and roasted vegetables. *
• Seafood Pasta. Calamari steaks, tiger shrimp, Atlantic salmon, New Zealand green-lipped mussels and New England Manilla clams in a tomato-basil white wine and butter garlic sauté. *
• Fresh Alaskan Halibut in a mango-chili glaze or lemon basil artichoke cream. *
• Tender Frenched New Zealand rack of lamb in a mint balsamic reduction. *
• Lobster Ravioli in a mild lobster sherry bisque. *
• Fresh Blue Nose Sea bass in a lemon artichoke basil cream sauce or sweet lemon vinaigrette. *

	Buffet	Served
# Guests	Per Person	Per Person
31-60	$28.50	$31.00
61-80	$28.00	$30.00
81-100	$27.50	$29.00
101-120	$27.25	$28.75
121-150	$27.00	$28.50
151-200	$26.75	$28.25