Search This Blog

Wednesday, June 23, 2010

@ Home Catering Menu


Exciting gourmet in your home, it’s a catered affair.
Whatever the party's size or theme, whether it's an intimate romantic dinner for two or a gala event for one hundred, your event will be the hit of the year.

We offer what you desire, we can formulate your menu for your occasion, the following are sample menus, price reflective upon your final selections:


Barbecue Short Ribs of Beef
Famous Cheddar Stuffed Bacon Burgers
Lamb, Fig and Mint Kabobs
Chipotle Marinated Grilled Flank Steak
Barbecue Pulled Pork
Chef K’s Award Winning Barbecue Ribs
Beer-Brined Grilled Pork Chops
Caribbean Mango Barbecue Roasted Salmon
Crab Cakes with Remoulade
Fish Tacos with Baja Cream and Tomato Salsa Verde
Grilled Shrimp wrapped in Pancetta with Citrus Pineapple Kabob
Balsamic Barbecue Chicken
Grilled Chicken and Shrimp Kebabs with Lemon and Garlic
Grilled Jerk Chicken w/Mango Cilantro Salsa
Southwestern Lime Chicken w/Ancho Chile Aioli
Asian Three Bean Salad
Penne with Roasted Vegetables Salad
Greek Salad
Marinated Mushrooms and Artichokes
And so much more


Appetizer or Amuse Bouche
Caribbean Shrimp with Mango Salsa
Crab Cakes with Remoulade with Shafafa
Gingered Shrimp with Zucchini and Red Bell Peppers
Asiago and Asparagus Stuffed Chicken
Grilled Chicken with Spinach and Pine Nut Pesto
Mushroom & Brie Phyllo Cup
Mango Curry Shrimp Cups
Cranberry Goats Cheese Tarts
Beef tenderloin, sun dried tomatoes and stilton cheese wrapped in puff pastry
Chorizo spring rolls with Dijon dipping sauce

Soups & Salads
Roasted Tomato & Basil
Smoked Salmon Corn Chowder
Seafood Gumbo
Seafood Bisque
Tableside Prepared Caesar
Spinach, Blood Orange, Mushroom, Almonds, Raspberry Honey Tarragon Dressing
Tossed Baby Greens with grape tomatoes, mandarin oranges, toasted walnuts and dried cranberries. Served with balsamic-honey dressing
Spinach Salad with chopped bacon, egg, roasted red peppers, artichokes and Dijon vinaigrette

Beef tenderloin with Mushroom Port demi
Boursin Scalloped potatoes
Green beans with cherry tomatoes in herbed butter

Veal tenderloin medallions drizzled with Red currant jus
On a bed of Sweet potato and roasted garlic puree
Nested on a bed of baby spinach leaves

Steak Alenne
Beef Tenderloin with a crab cake on potato corquette, julinne of vegetables, tomato tarragon demi, string sweet potato hay

Sea Bream with Caponata and Wild Mushroom Risotto
with Truffle Oil and Parmesan

Monkfish Wrapped in Parma Ham,
Pea Puree, Sauté Potatoes

Sea Bass Tower
risotto cake, topped with pan seared sea bass filet and crab stuffing, sitting on sauteed baby spinach & red chard with caramelized shallots,
and topped with meuniere sauce

Honey Glazed Duck Breast with Cherry Sauce, Spinach
on Butternut Squash and Goats Cheese Cannelloni

Roasted Breast of Organic Chicken, Cofit leg and Tarragon Risotto Fritters, Pomme Puree, Glazed Young Asparagus and Roasting Juices

Poached Pear: Vanilla poached pear, pistachio financier,
toasted pistachios, berry compote, chantilly cream
Toffee Pecan Peach Crisp with Cinnamon Ice Cream
Crepes Suzette Table Side
Cherries Jubilee Table Side
Black & White Creme Brulee

Terms of Booking and Cancelation PolicyAll bookings must be made at least two weeks in advance. A free consultation meeting will then be arranged at your convenience to discuss specific arrangements and answer any questions you may have. If you want to make a booking a deposit of 50% is required on the day of the consultation meeting. This can be paid in cash or by cheque.

Payment DetailsPayment for your dinner party can be made on an individual basis per guest or in its entirety by the host. Payment can either be made fully in advance or remaining 50% of your bill may be paid on the day of your Event. Regrettably payments can only be accepted in the form of cash or personal cheques at this time.

Payments for our canape and buffet service must be made in full by the host.

If you wish to cancel your dinner party, canape service or buffet booking this must be done at least three days before the date of the dinner party. In a case where the event is cancelled less than three days before the date of the party the deposit will be forfeited.

For changes to the number of people attending the dinner party or event the same policy stands. If you inform us of a negative change of numbers at least 3 days in advance the 50% deposit for each person not attending will be refunded in full. If numbers decrease less than three days in advance their deposits will be forfeited.

For all your special function needs

to book your function, today

No comments: