Gourmet Catering

APPETIZER

Seafood Cocktail (A combination dish with a Lobster Tail, Jumbo Shrimp and delicate Lump Crabmeat.  Served with Traditional Cocktail or Dijonaise Sauces)

Crab Martini (Delicious Lump Crabmeat with Asparagus Tips and Dijon Dressing.  Served in a Chilled Martini Glass and garnished with a Skewer of Grape Tomato and a Spanish Olive)

Seared Jumbo Shrimp (Served with Arugula and Avocado Salad with Lemon Vinaigrette)

Stuffed Tomato (Choice of Shrimp or Vegetable Couscous, or Wild Mushroom Risotto.  Served over Fresh Mixed Greens)

Portobello Mushroom Stack (Grilled Portobello Mushroom Caps topped with Grilled Yellow Squash, Zuchinni and Red Peppers.  Smothered with Imported  Fresh Mozzarella Cheese and drizzled with a Balsamic Glaze)

Mediterranean Spinach Ravioli (Served with Sugo sauce)

Linguini (Lightly tossed with Fresh Peas and Pancetta, and served with an Herb Butter Cream Sauce)

Angel Hair Pasta (With Wild Mushrooms in a Cream Sauce and drizzled with Truffle Oil)

SOUP

Chilled Lemongrass and Tomato

Chilled Cucumber with Wasabi Cream Sauce

Chilled Three Melon and Mint

Gazpacho

Tomato and Basil

Cream of Asparagus or Broccoli

Leek Consomme with Herbs

Butternut Squash with Caramelized Apples

Lobster or Shrimp Bisque

Hearty Chicken and Vegetables

Herbed Seared Filet Mignon (Served with Bearnaise, Porto Wine or Mushroom Bordelaise Sauces) 

Grilled Hanger Steak with Watercress Sauce and Onion Jam

New Zealand Rack of Lamb (Encrusted with Dijon Garlic and served with a Lemony Mint Sauce)

Veal Valdestano (Veal Chop stuffed with Fresh Sage, Prosciutto and Smoked Provolone)

Jumbo Shrimp with Crabmeat Stuffing (Served with  Lemon Chive Beurre Blanc)

Broiled Lobster Tail (Filled with Delicate Lump Crabmeat, and served with Lemon Chive Beurre Blanc)

Pan Seared Halibut (Served with Champagne Beurre Blanc)

Crabmeat Stuffed Filet of Sole (Served in a Pool of Lobster Sauce)

Grilled Mahi-Mahi (With Blood Orange Mojo and a Bed of Citrus Salsa)

Caramelized Apple Stuffed Chicken Breast with Fontina Cheese and Cherries (Smothered with a Warm Apple Cider Sauce)

Goat Cheese and Rosemary Stuffed Chicken Breast with Wild Mushroom Sauce

Herb Style Roasted Chicken (Fillled with Wild Mushrooms, Leeks and Thyme.  Served with a Roasted Shallot Sauce)

Mille-Feuille of Seasonal Vegetables (An Assortment of Roasted Vegetables, Herbs and Cheeses on top of a White Polenta Base and garnisherd with a Balsamic Glaze)

All Entrees are served with two side dishes consisted of one vegetable and one starch, please pick from our following list:

VEGETABLES

Blanched Asparagus Bundles (With a Choice of Hollandaise Sauce)

Balsamic Marinated Grilled vegetables

Roasted Root Vegetables

Sauteed Haricot Vert (Topped with Shallot Crisps)

Sauteed Vegetable Medley

STARCHES

Wasabi Mashed Potato

Roasted Garlic Mashed Potato

Marble Potatoes (Small Rounded Balls of Potatoes sauteed in Butter)

Herbed Roasted Baby Red Potatoes

Wild Mushroom Risotto

Saffron Risotto

Pineapple Coconut Wild Rice

Basmati Rice with Orange and Coconut Milk

Vegetable Pearl Couscous

Roasted Pear, Bleu Cheese and Candied Walnut Salad (On Top of Sherry Vinaigtrette drizzled Field Greens)

Field Greens and Reggiano Cheese Salad (Champagne Vinaigrette)

Tri-Color Caesar (Crisp Leaves of Romaine Lettuce, Raddichio and Baby Arugula, Herbed Pumpernickel Croutons, and Shards of Parmeggiano-Reggiano.  Classic Caesar Dressing)

California Salad (Baby Spinach, Dried Cranberries, Toasted Walnuts, and Gorgonzola or Goat Cheese.  Served with either Balsamic or Lemon Vinaigrette)

Traditional Mixed Garden Salad

Please, check our dessert menu.