Menu

Additional Information:

  • Menu selections are subject to change without notice.
  • There is a $25 per 750ml bottle and $50 per magnum corkage fee.

Our Sommeliers have chosen the following wines to be paired with tonight’s menu. Five 3oz tasting portions, $36 Prix Fixe

PatinaPatina Catering is based on Chef Joachim Splichal’s vision of unique restaurants emphasizing fresh, seasonal ingredients and unparalleled service. Chef Splichal opened his flagship restaurant, Patina, in 1989. What began as a few intimate dinners in the homes of Patina’s most loyal patrons slowly developed into Patina Catering.

The commitment to bring Splichal’s impeccable food and quality of service to catered occasions has made Patina Catering the premier caterer on the West Coast. With a loyal and longstanding clientele, events have included the Primetime Emmy® Awards, the City of Hope Spirit of Life Dinner, Segerstrom Center for the Arts’ annual Candlelight Concert, Los Angeles Philharmonic gala, Heal the Bay Benefit dinner, as well as numerous entertainment and fashion events.

PatinaPatina Catering is honored to be the exclusive caterer for some of the finest performing arts and cultural centers in Los Angeles, Orange County and San Francisco. From a simple reception to an elaborate multi-course dinner, Patina Catering orchestrates events with flawless execution and the apparent ease that only a master can display. From the first sip of the welcoming cocktail to the last satisfying morsel, Patina Catering offers events filled with unexpected surprise, invisibly attended by their professional event staff with polished expertise and an understated, elegant flair.

www.patinacatering.com

Ross Pangilian
Born in Tennessee and raised in an Asian-American Orange County home, Ross Pangilinan has always had an interest in cooking shows and tasting various styles of cuisine. His diverse experiences contributed to his eclectic cooking style.

After high school, Pangilinan enrolled at Le Cordon Bleu in Pasadena. Excelling in various courses, Pangilinan went on to work at various Southern California restaurants and in France for the two Michelin-starred Les Trois Marche restaurant. At the age of 21, Patina Restaurant Group recognized Pangilinan’s skills and offered him his first sous chef position at Pinot Provence in 2005. After two years, he later returned to France to work in the Michelin-starred Regis restaurant in France. Coming back to the team, Pangilinan returned to PRG as a sous chef at Patina in 2007.

A year after other various successes, including opening the Sinatra restaurant in Las Vegas, Pangilinan returned to Patina Restaurant Group in 2009 as Executive Chef at Leatherby’s Café Rouge. His menu exemplifies his life story – contemporary Californian cuisine with international influences.

Paul Sanguinetti
As a Sommelier and Barsmith, Paul began his culinary career as a sous chef at Esselon Café in Hadley, MA where he was inspired to learn more about beer, wine, and spirits through food pairing. His understanding of both cuisine and the complexity of beverage pairings contributes to his vast wine lists and cocktail menus with a strong focus on small batch wineries and distilleries from Southern California to the Mediterranean.

After attending college in Massachusetts and Colorado, Paul relocated to Southern California where he obtained his intermediate and advanced certificates from the Wine & Spirits Global Trust in 2007 and 2008, respectively. In spring 2009, he passed his Introductory Level with the Court of Master Sommeliers and journeyed to New Zealand to work as a Cellar Hand and learn more about winemaking directly.

Returning to Southern California, Paul has worked in a number of high-profile eateries such as Joe Miller’s Bar Pintxo in Santa Monica along with Mercantile and District, both located in Hollywood, where he developed the establishment’s wine, beer and spirits lists. In 2011, Paul followed his mentor Chef Kris Morningstar and opened Patina Restaurant Group’s award-winning Ray’s & Stark Bar located at the Los Angeles County Museum of Art. Currently Paul curates the extensive wine list and seasonal cocktail menu for Ray’s & Stark Bar making it a destination for wine enthusiasts and cocktail lovers alike.