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Hors D'Oeuvres  |  Salads & Entrees  |  Buffets  |  Desserts


Hors D'Oeuvres

Hot

Cold

Specialty

Shrimp cocktail served with lemon wedges and cocktail sauce.

Creamy spinach and artichoke dip served warm with toasted pita chips.

Fresh vegetable crudités with roasted bell pepper and oregano dip.

 

Salads & Entrees

Baby Spinach Salad

Baby spinach topped with red onion, bleu cheese, candied pecans and sliced granny smith apples, and served with a bacon vinaigrette.

Tuscan Salad

Mixed greens tossed with Kalamata olives, red pepper, shaved Italian prosciutto and banana peppers, and served with a balsamic vinaigrette.

Chicken Rosemary

Stuffed chicken airline breast with apple stuffing and finished with a white calvados cream sauce. Accompanied with vegetables and your choice of potatoes.

Pacific Rim Seared Salmon Filet

Salmon filet glazed with roasted garlic soy sauce and sweet chili. Finished with a golden pineapple compote and presented atop a roasted shallot and sesame rice pilaf. Accompanied with vegetables and your choice of potatoes.

Beef Filet and Chicken Saltimbocca

Balsamic glazed petite filet of beef served with demi-glace breast of chicken wrapped with prosciutto and a sage leaf. Served with a roasted chicken glaze and au gratin potatoes.

 

Buffets

The Italian Table

Classic Caesar salad with herbed croutons, shredded Parmesan cheese and Caesar dressing or Curried tomato, Mozzarella and red onion salad.

Fresh baked dinner rolls and focaccia bread with butter, roasted fennel Yukon gold potatoes, and Chef's vegetable medley with herbed butter.

Your choice of the following entrées:

Sauteéd breast of Italian chicken, satuéed with artichoke and forest olives and finished with fine herb, roasted red bell peppers and capers.

Italian braised beef brisket with caramelized onion and bell peppers in a savory red wine sauce.

Baked cheese manicotti striped with a trio of sauces: marinara, Alfredo and pesto cream.

Sliced Italian sausage and baked penne pasta with marinara sauce, roasted bell peppers, sweet onions and Swiss chard.

The Bistro Experience

Blended green salad garnished with fresh garden vegetables and your choice of two dressings or Curried noodle salad with coconut milk, lime, cilantro, scallions, red pepper and sugar snap peas.

Herbed roasted red bliss potato wedges, Chef's choice of seasonal vegetables and assorted dinner rolls with butter.

Your choice of the following entrées:

Sliced herb roasted sirloin beef with roasted shallot jus.

Pan-seared breast of chicken with smoked bacon and dried tomato with roasted apple sauce.

Roasted filet of salmon with mandarin orange relish.

Saffron seafood bowtie pasta with shrimp, wild Alaskan cod and crab, and finsihed with a rich saffron cream sauce.

 

Desserts

Triple Chocolate Terrine

Dark chocolate terrine, layered with dark chocolate and glazed with semi-sweet ganache.

Lemon Entremets

White cake filled with a refreshing lemon mousse, finished with a lemon glaze and a white butter cream rosette.

Béte Noire

Flourless chocolate cake made with butter and two types of chocolate, enrobed in ganache.

Customized Catering

To learn more about our culinary offerings

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