Dinner Catering

DINNER CATERING

Roasted Veg KMD

 

 

 

Beef & Pork

  • Roast Tenderloin of Beef with garlic & herbs, Cabernet demi glace
  • Grilled Sliced Flank Steak, caramelized onions and hoisin–honey glaze
  • Deviled Beef Short Ribs with plum tomatoes, Dijon mustard & red wine
  • Ropa Viejo ~ braised shredded brisket with onion, peppers, lime & cilantro
  • Baked Ham with bourbon & brown sugar glaze, with seasonal fruit compote
  • Roast Loin of Pork with caramelized apples and shallots, cider pan sauce
  • Sweet Italian Sausages & Grilled Vegetables, tomato basil sauce

Fish/Seafood

  • Cashew Crusted Tilapia, mango salsa
  • Herb Crusted Salmon Filet sauced with Dijon mustard & fresh chives
  • Shrimp Scampi, with white wine, sweet butter and parsley
  • Seared Ahi Tuna, with pineapple basil salsa
  • Cuban Style Paella (Shrimp, chorizo sausage & grilled chicken) baked over short grained saffron rice with olives and pimentos

Poultry

  • Sautéed Chicken Breast with pears, balsamic, honey & lavender
  • Grilled Chicken Paillard with lemon, EVO & fresh herbs
  • Sautéed Chicken Breast with apples & apple brandy
  • Chicken Saltimbocca with prosciutto, fresh sage & fontina cheese, – served over sautéed spinach
  • Roast Boneless Turkey, Madeira pan gravy
  • Grilled Boneless Turkey Breast served with roasted red pepper and basil concassè
  • Chicken Spedini & Vegetable Skewers

Vegetarian

Tricolor Salad

 

 

 

 

 

 

 

 

 

  • Butternut Squash Ravioli with Asiago, cream & parmesan
  • Penne with roasted tomatoes, grilled seasonal vegetables, herbs & EVO
  • Roasted Peppers stuffed with tubettini, tomatoes & basil, baked with smoked mozzarella
  • Roasted Vegetable Strudel with roasted garlic & Asiago cream sauce
  • Fresh Tomato Tart – with smoked mozzarella & pesto drizzle
  • Penne with sun dried tomatoes, artichokes & Kalamata olives
  • Roasted Vegetable Ravioli with red pepper & basil concassè
  • Three Cheese Ravioli with tomatoes & cream
  • Chickpea, Spinach & Tomato Ragout with preserved lemon & raisins, served in seasonal squash half
  • Penne & 3 Cheeses, baked with herbed panko topping

Salads

  • Italian Bread Salad ~ Cubes of toasted country bread, tomatoes, cucumber, peppers, red onion, fruity olive oil and balsamic vinegar
  • Couscous Salad ~ Mediterranean pasta grains & vegetables tossed with apricots & cumin – lime vinaigrette
  • Seasonal Greens with pecans, cranberries & maple vinaigrette
  • Seasonal Greens with cherry tomatoes, cucumbers, croutons and shallot, herbed buttermilk dressing
  • Antipasto Pasta Salad ~ cherry tomatoes, roasted peppers, fontina, olives and sun dried tomatoes
  • Penne with grilled vegetables, tomato, Asiago cheese, balsamic & olive oil
  • Penne with feta, tomatoes, cucumbers, olives & lemon oregano dressing
  • Red & Green Cole Slaw with green apple, caraway & honey
  • Red Bliss Potato Salad with fresh dill and chives
  • Lentil Salad with roasted garlic vinaigrette
  • Tabbouleh Salad
  • Seasonal Fresh Fruit Salad

Starches

  • Roasted Red and Gold Potatoes with fresh rosemary
  • Potato & Onion Gratin with Vermont Cheddar
  • Stuffed Red Potatoes with chives & sour cream
  • Smashed Yukon Gold Potatoes
  • Macaroni & Cheese
  • Roast Sweet Potatoes Wedges with ginger & orange glaze
  • White Beans with roasted garlic & sage
  • Baked Polenta with sun-dried tomatoes and Asiago
  • Risotto Timbales, seasonal vegetables

Vegetables

  • Roasted Eggplant with herb, caper & Asiago topping
  • Seasonal Grilled Vegetables
  • Seasonal Roasted Vegetables
  • Roasted Peppers with garlic & herb breadcrumbs
  • Baked Stuffed Tomatoes with fresh basil
  • Sautéed Green Beans with slivered almonds
  • Maple Baked Acorn Squash Wedges
  • Roasted Cauliflower
  • Roasted Asparagus, EVOO & Lemon Zest