Boutique Catering

APPETIZERS, SALADS AND SOUPS

RECONSTRUCTED WARM CAPRES TART
Ripe Tomatoes, Basil, Goat Cheese Crème

AVOCADO AND SUN DRIED TOMATO EGG ROLLS
With Jalapeño Cilantro Dipping Sauce

MOROCCAN STYLE BRAISED TILAPIA
Jalapeno, Plum Tomatoes, Cilantro

VIETNAMESE SUMMER ROLLS
With Sweet Chili Sauce

COCONUT CRUSTED JUMBO SHRIMP
Sweet ‘N’ Tangy Dipping Sauce

MUSHROOMS SURPRISE
Crispy Filo Dough Packets, Wild Mushrooms
And Rich Tomato Cream Sauce

GRILLED PORTABELLA
Topped with Delightful Cheese, Served with Micro Greens
And Red Wine Vinaigrette

BAKED EGGPLANT ROLATINI
Stuffed With a Mixture of Ricotta Cheese,
Mozzarella, Fresh Garlic and Italian Herbs

SHRIMP MARTINI
Served with Coconut Curry Broth
Mango Salsa and Pea Shoots

MIDETERANEAN BEFF SKEWERS
Served with our Homemade Warm Hummus Dip
And Cilantro

MUSHROOMS AND PARMESAN RISSOTO CAKES
Served with Balsamic Reduction

SALADS

CHOPPED SALAD
Chopped Romaine and Mixed Greens with Grape Tomatoes, Red Onions, Mushrooms, Carrots, Croutons, Parmesan, Egg Shavings and Balsamic Vinaigrette

CAESAR SALAD
Served with Our Own Classic Caesar Dressing, Grape Tomatoes
Parmesan Cheese and Croutons

CARIBBEAN SALAD
Mixed Greens, Seasonal Fruit, Dried Cranberries, Almonds, Strawberries
And a Delicate Creamy Dressing

SPINACH SALAD
Baby Spinach, Green Apples, Red Onions, Caramelized Walnuts, Grape Tomatoes
And Blue Cheese, Served With Balsamic Dressing

GREEK SALAD
English Cucumber, Cilantro Vinaigrette
Fresh Corn, Eggplant, Kalmata, Snap Peas, Plum Tomatoes

PESCADO SALAD
Mixed Greens, Corn and Black Olives Dressed with a Creamy Italian Dressing
Topped with Mushrooms, Mixed Peppers, Grape Tomatoes, Avocado
Fresh Mozzarella and Sliced Egg

ROASTED BEET AND ORANGE SALAD
Baby Mixed Greens, Sliced Almonds, Scallions
And Goat Cheese Puffs, Served With Dijon Vinaigrette

SOUPS

HEARTY SPLIT PEA SOUP
Made to Perfection with Our Secrete Recipe
Roasted Garlic, Cilantro and Moroccan Spices

SWEET POTATO SOUP
Delicious and Creamy With a Hint Warm Winter Spices

CRAB BISQUE
Made With Red Peppers, Corn and Potatoes

MISO SOUP
The Original Japanese Style Soup
With Tofu, Seaweed, Mushrooms and Fresh Scallions

TOM KHAA KAI
Chicken, Coconut and Galangal Soup
Served with Pineapple, Tomatoes and Cilantro

WILD MUSHROOMS SOUP
Shitake, Portabella, Cermini and oyster Mushrooms
All bring this Great Creation to Perfection

POTATO LEEK SOUP
Creamy and hearty, Garnished with Carrot Chips

MAIN COURSE - FRESH PASTA "MADE FROM SCRATCH"

FRESH FETTUCCINE ALFREDO
Made with Wild Mushrooms

EGGPLANT PARMIGIANA
Batter Dipped Eggplant with Marinara Sauce and Mozzarella Cheese
Served with Creamy Pesto Sauce

LASAGNA
Layers of Pasta, Marinara Sauce, Ricotta, Fresh Spinach and Mozzarella Cheese
Can Also Be Made With Meat

FRESH ROASTED CHICKEN AND SMOKED MOZZARELLA RAVIOLI
Served with a Pomodoro Sauce
Fresh Basil and Garlic

FRESH GOAT CHEESE AND ROASTED PORTABELLA RAVIOLI
Served with a Creamy Pesto

FRESH BUTTERNUT SQUASH RAVIOLI
Served with a Brown Butter Sage Sauce

FRESH FETTUCCINE VERDE PRIMAVERA
Sautéed Vegetables, Light Tomato Sauce
And Spinach Fettuccine

FRESH PARPADELLE BOLOGNAISE
Freshly Ground Beef and a Red Wine Tomato Sauce
With Rosemary Flavors

MAIN COURSE – BEEF, POULTRY AND LAMB

GRILLED RIB EYE STEAK
Spice Rubbed and Served with Cilantro Chimichuri

PRIME RIB (add $9 Per Guest, 6 Guests Minimum)
Marinated With a Mixture of the Finest Asian Spices
Served with Orange and Ginger Glaze

FILLET MINGNON
Pear red Wine Marmalade

PAN SEARD (BISTRO STYLE) SKIRT STEAK
With Red Wine – Shallot Sauce

BABY HENS
Balsamic And Honey Glazed
Served With Warm Dried Fruit Compote

ROASTED CHICKEN SUPREME
With Hickory B.B.Q
Over Braised Fennel and Raisins

APPLE CORNISH GAME HENS
Granny Smiths, Apple Cider and Calvados

CHICKEN SCALOPPINI
Over Risotto Cakes, Tomato Confit
And A Wild Mushrooms Demi Glace.

SPINACH STUFFED CHICKEN BREAST
With Baked Asparagus and Garlic Mashed Potatoes

PAN SEARED RACK OF LAMB (add $9 Per Guest)
Marinated in Roasted Garlic and Rosemary
Served with Rosemary Demi Glace

ROASTED LEG OF LAMB
Pocked With Garlic Cloves and Thyme
Served with Port Wine Sauce

MAIN COURSE – SEA FOOD

CAJUN SPICED TILAPIA
Seasoned To Perfection
Served With Mixed Vegetables

SAUTÉED CHILEAN SEA BASS (add $9 Per Guest)
Over Sweet Potatoes, Julian Vegetables
And Coconut Curry

PAN ROASTED STRIPED BASS
With Celery Root Puree, wild mushrooms Ragout
And Tarragon Brown Butter

PAN ROASTED SEA SCALLOPS
Over Vegetable Julian, Beurre Blanc Sauce,
And Celery Root Puree

STEAMED MUSSELS
Made With White Wine, Fresh Garlic, Saffron,
Fresh Herbs and Served With Toasted Baguettes

STUFFED LEMON SOLE
With Cous-Cous and Sauté Vegetables
And Spinach Veloute

ASIAN SPICED SEARED SALMON
Wasabi Smashed Potatoes, Vegetables of the Season
And Homemade Teriyaki

SOLE FRANCHAISE
Pan Fried Sole with A Delicate Lemon Sauce

PAN SEARED SALMON FILLET
Served With A Dill - Tomato Cream Sauce

PAN SEARED TUNA (add $9 Per Guest)
Serves With Sautéed Mushrooms
And an Orange Teriyaki Glaze

DESSERTS

STRAWBERRY NAPOLEON
Flaky Filo Dough, Crème Patisserie, Carmel Sauce

BANANA FLAMBÉ
Ripe Bananas, Pecans, Dark Rum

WARM CHOCOLATE CAKE
Molten Center, Vanilla Ice Cream

GINGER – APPLE STRUDEL
Crusty Dough, Raspberry Coulis

POACHED PEARS
Red Wine Reduction, Cinnamon, Cloves

CARAMELIZED APPLES
Walnuts, Raisins, Crème Fraîche

BANANA – NUTELLA PURSES
Hazelnut Chocolate, Apples, Raspberry Coulis

CLASSIC TARTE TÉTIN
French Tart made with Apples, Cinnamon and Caramel