Catering – Entrees

catering_Entrees_300Suggestions for entrees.

Chicken Saltimbocca Paillard (5 oz. Chicken Breast Pounded Thin, with Fresh Sage and Prosciutto)

Chicken Dijonnaise (Sautéed 5 oz. Chicken Breast with White Wine and Dijon Mustard Sauce)

Chicken Piccata (5 oz. breast)

Chicken Stuffed with Ham and Gruyere Lightly Breaded (5 oz.)

Chicken Stuffed with Spinach and Shitake Mushroom (5 oz.)

Catalane Chicken Breast (5 oz. Chicken Breast Sautéed with Olives, Sundried Tomato, Artichokes and Dry White Wine)

Chicken Francaise (5 oz. Chicken Breast Dipped in Seasoned Flour and Egg, Sautéed in Clarified Butter)

Fine Herb Roasted 3 ½- 4lb. Chicken with Olive Oil, Lemon and Fine Herbs (Feeds 3-4 people)

Chicken Florentine (5 oz. Chicken Breast Stuffed with Fresh Sautéed Spinach and Fontina Cheese

Lacquered Duck (Glaze of Ginger, Honey, Grand Marnier and Soy Sauce whole duck)

Braised 16 oz. Short Ribs in Red Wine with Diced Carrots, Celery and Onion

Beef Tenderloin Roasted Medium Rare, Brushed with Maille Mustard and Rolled in Fresh Herbs (25-30 slices serves 8-10 people, served room temp)

Grilled 6 lb. London Broil with Vidalia Onions Caramelized in Aged Balsamic Vinegar (serves 5-8 people)

Whole Fresh Slow Roasted Leg of Ham with Honey Mustard Sauce (each leg 20-25 lb. feeds approx. 25-30 people)

Char Sui Rubbed, Slow Roasted Full Loin of Pork with Avocado Pineapple Pico de Gallo (feeds 20-25 people)

Whole Rib-Eye Bone Tied, Slow Roasted with Cajun Rub (serves 15-20 people)

Braciola 5 oz. Beef Scaloppini Stuffed with Sautéed Spinach and Vidalia Onion served with Red Wine Demi-Glace Sauce

Pot Roast with Assorted Root Vegetables, Beef Chuck Braised in Red Wine and Double Strength Beef Broth

Traditional German Sauerbraten (please order 4 days in advance)

Butterflied Roast Leg of Lamb Stuffed with Black Olive, Garlic Tapenade (serves 6-10 people)

Roast American Rack of Lamb with Herb Mustard Crust (14 ribs per full rack feeds 5 people)

Lamb Vindaloo (Spicy Indian Stew)

Lamb, Tuna, Swordfish, Scallops, Beef, Chicken and Shrimp Kabobs Skewered with Peppers and Onion (precooked or raw ready for your own personal touch. Please select 1 or combination)

The Classic “Lobster Thermidore” (whole 2 lb. Lobster re-stuffed in a Light Cognac Cream Sauce)

Grilled 8 oz. Salmon Filet with Ginger Lime Butter

Cornmeal Encrusted 8 oz. Salmon Baked on Cedar Wood Planks, Served with Lemon Dill Sauce

Poached 8 oz. Salmon Filet with Lemon Dill Dressing

Seared 8 oz. Tuna Provencal with Tomato, Garlic, Fresh Herbs and Dry White Wine

Seared 8 oz. Ahi Tuna with Sesame Seeds Topped with Roasted Garlic Chive Butter

Whole Salmon Boned and Poached (10-12 lb. with Lemon Dill Sauce serves 20-25 people)

Snapper en Papillote – 8oz. Wrapped in Parchment with Ginger Lime Butter

Whole Hot Smoked Salmon (with Lemon Dill Sauce serves 20- 25 people)

Baked Fresh Leg of Ham Glazed with Dijon and Local Maple Syrup (serves 25-30 people)

Sausage and Peppers: 5 lb. of Sweet and Spicy Sausage (30 Links cut diagonal serves 18-25 people per pan)

Swedish Meat Balls (approx. 100 balls per pan)

Chicken Wings (any style)

Italian Sausage Lasagna Full Pan (you cut 3 x 6 or 3 x 7 feeds approx. 18-21 people per pan)

Baked Ziti (serves 25-35 people per full pan)