Catering Concepts

Middle Eastern

Tabbouleh (Salad)

Falafel

Shish Kabab

Baked Stuffed Aubergines

Baklava

Basmati Herb Rice

 

Asian

Pork or Beef Dumplings w/dipping sauce

Peking Beef or Chicken and Pepper stir fry

Szechwan Chicken

Beef/Chicken/Shrimp Chow Mein

Vegetable Stir Fried Rice

Caramelized Sweet Potatoes

Toffee Apples

Thai Barbeque Chicken

 

Italian

Anti Pasto

Tagliatelle with Bolognese Sauce

Spinach and Ricotta Gnocchi

Saffron Risotto

Various Lasagnes

Chicken Saltimbucco

Tiramisu

 

Spanish

Vera Cruz Style Poached Chicken

Butterflied Prawns in Chocolate Sauce

Russian Salad

Chorizo in Red Wine

Beef/Chicken/Lamb Croquettes

Artichoke and Manchego Rice Cakes

Proscuitto Wrapped Grilled Asparagus

 

French

Chicken Pistachio Pate with Mixed Greens and Raspberry Vinaigrette

Coquilles St. Jacques- scallops in mushroom cream sauce- Vol au vent

Tournaedos Oscar (Filet medallions with Crabmeat and Bearnaise)

Ratatouille

Potatoes Dauphinois

Crème Brulee

Veal Scallopini

 

 

Americana

Bacon Wrapped Shrimp w/Roasted Red Pepper sauce

Iceberg Lettuce Salad with creamy peppercorn ranch

Strip Steak with brandied peppercorn demi-glaze

Rosemary Grilled Chicken Fettuccine Alfredo with wild mushrooms

Salmon Oscar- Salmon Fillet with crab meat and béarnaise

Herb Crusted New Potatoes

Creamed Spinach

Pie-Assorted