In Home Dining Menus: Plated Options
Why cook when you can cater your next in house event or party? Check out each of the 3 catering options below or contact us to create your own event menu.
Plated Options |
Buffet Options |
Cocktail Party Options
PLATED OPTION #1
COCKTAIL HOUR:
Hot Artichoke Dip with Water Crackers
Jumbo Gulf Shrimp with Lemon Wedges, Remoulade & Cocktail Sauces
PASSED APPETIZERS:
Elk Tenderloin Bites with Cajun Pepper Sauce
Chipolti Smoked Salmon Quesadillas Topped with Cilantro Sour Cream
Smoked Duck Breast with Raspberry Flavor Burst
SALAD:
Mixed Field Greens with Raspberries, Mandarin Oranges & Toasted Pine Nuts Tossed in Tangerine Balsamic Vinaigrette
MAIN COURSE:
Sliced Beef Tenderloin with Portobello Cabernet Sauce
Chilean Sea Bass with Lemon Wedge
Bundled Asparagus & Baby Carrots
Oven Roasted Russet Potatoes
Warm Rolls & Whipped Butter
DESSERT:
Forest Berry Torte
PLATED OPTION #2
COCKTAIL HOUR:
Wedge of Extra Sharp English Whiskey Cheddar Cheese
Hot Artichoke Dip
Assorted Premium Crackers
PASSED APPETIZERS:
Shaved Beef Tenderloin on a Boursin Crustade Topped with Fresh Basil
Jumbo Gulf Shrimp on a Dill Cream Cheese Water Cracker
Blackened Chicken Quesadillas Topped with Cilantro Sour Cream
SALAD:
Mixed Sweet Greens Tossed with Pears, Walnuts & Champagne Vinaigrette Garnished with a Wedge of Maytag Bleu Cheese
MAIN COURSE:
Tenderloin of Colorado Raised Buffalo Topped with a Wild West Whiskey Sauce
Oven Roasted Russet Potatoes
Sautéed Long Beans with Fire Roasted Sweet Red Peppers
Warm Rolls & Whipped Butter
DESSERT:
Individual Peach Cobbler with Vanilla Bean Ice Cream
PLATED OPTION #3
COCKTAIL HOUR:
Baked Brie with Pear Chutney & Warm French Bread
Jumbo Gulf Shrimp Scampi Stuffed with Crab Meat
PASSED APPETIZERS:
Elk Tenderloin Bites with Cajun Pepper Sauce
Chipolti Smoked Salmon Bouchetts Topped with Capers & Olives
Steak & Cheese Quesadillas Topped with Roasted Onion
SALAD:
Caesar Salad with Baked Asiago Croutons
MAIN COURSE:
Macadamia Crusted Mahi Mahi with Passion Fruit Beurre Blanc
Asparagus & Baby Carrot Bundles
Cous Cous with Snow Peas, Sweet Red Peppers & Green Onions
Sweet Hawaiian Dinner Rolls with Whipped Butter
DESSERT:
Espresso Brownie & Strawberry Sundae
PLATED OPTION #4
COCKTAIL HOUR:
Osetra Caviar Display
PASSED APPETIZERS:
Shaved Beef Tenderloin on a Boursin Crustade Topped with Fresh Basil
Chipolti Smoked Salmon Bouchetts Topped with Capers & Olives
Vegetarian Potstickers with Thai Peanut Dipping Sauce
SALAD:
Wedge of Boston Bibb Garnished with Beets, Sweet Red Pepper & Grilled Yams
Topped with Champagne Vinaigrette
MAIN COURSE:
Blackened Breast of Miscovy Duck Topped with Morello Cherry Sauce
Steamed Broccoli with Brie Cheese Sauce
Wild Rice with Carrots & Snow Peas
Warm Rolls & Whipped Butter
DESSERT:
Crème Brulee with Fresh Berries
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