Brunch

Appetizers

Plated Entrees

Buffet Entertaining

Seasonal

Desserts

BUFFET ENTERTAINING

Ideas For...
PASTA
(also see plated vegetarian dishes)

Paella
the rich flavors of little neck clams,
mussels, shrimp, chicken and chorizo sausage
blended "en casserole" with rice, tomato,
pepper, onion, and saffron

Fresh Ravioli
Choose from:

• pumpkin ravioli with a sage cream sauce;
• wild mushroom ravioli with herb vin blanc;
• four cheese ravioli with bolognese sauce;
• smoked gouda ravioli with tomato cream sauce

Farfalle with Baby Spinach
bow-tie pasta tossed in a walnut, sun-dried tomato
and garlic infused olive oil with fresh baby spinach,
ricotta and parmesan cheese

Four Cheese Tortellini
tortellini stuffed with asiago, ricotta, parmesan
and romano cheeses in a basil pesto broth
with tender poached chicken

Rigatoni with Sweet Sausage
rigatoni tossed in a light creamy sauce of
sweet sausage and sun-dried tomato;
garlic and parmesan

Cannelloni
two homemade spinach crepes rolled with
a mixture of chicken, veal, pork and cheese;
baked and served with a red wine demi glace

Pasta Saute
chef prepared for your guests;
penne pasta with a choice of
fresh tomato cream or
housemade pesto sauce

Ideas For...
GRAZING STATIONS...

Tapas
a tasting of Spanish-style appetizers:

• tuna and artichoke
• sliced flank steak chimol
• spicy grilled shrimp
• marinated grilled cherry tomatoes
• cubed feta in herbed olive oil
• diced chorizo and potato
• mixed mushrooms in vinaigrette
• marinated mixed olives

Whipped Potato Bar
mashed potatoes offered with the following toppings:

• gorgonzola & rosemary butter
• bacon
• sour cream and fresh chives
• mushroom ragout
• caramelized onion & roasted garlic

Asian Rim Station

• pan-seared pot stickers with ginger sauce,
• sheumi with sweet pea dipping sauce
• marinated chicken skewers with peanut sauce
• soba noodle salad

Fusion Rhythm Station

• grilled ahi tuna in an asian marinade
  skewered with shiitake mushrooms and
  offered with fresh lime wedges
• moroccan beef skewers with orange zest
• rosemary scented chicken skewered with
  artichoke hearts and presented with
  a red pepper aioli
• served with snap peas and carrots
  with satay dippping sauce

Antipasto Milano
Rosette de Lyon salami, fresh mozzarella, asiago,
marinated artichoke hearts, caponata, roasted red peppers,
kalamata olives and herbed crostini

Ideas For...
DINNER STATIONS...

New York Steak House
prime sirloin carved on site
with grilled red onions,
herb roasted new potatoes, steak sauce
and grilled cherry tomatoes;
Caesar salad

Country Glazed Pork Loin
marinated and roasted pork loin
served with warm apple compote,
haricots verts, and sweet potato puree

Whole Roasted Salmon
(served room temperature)
stuffed with vegetables provencal
accompanied with a basil aioli;
wild rice salad

Tenderloin of Beef
seasoned with cracked peppercorns;
two sauces:
horseradish creme fraiche and mushroom saute;
zucchini mousse and grilled cherry tomatoes

Rack of Lamb
dijon herb crusted and
served with a warm port wine sauce;
mashed potatoes and skillet carrots with sage

Roast Turkey Breast
served with cranberry-orange relish,
caramelized mashed potatoes, brown gravy
and roasted asparagus with tarragon

Ideas For...
DESSERTS...

Trio of Mousses
(presented in individual glasses)

• Belgian chocolate mousse with florentine peanut cookie
• white chocolate with homemade maraschino cherry & white cigarette
• spiced mango mousse with sauteed pumpkin compote

Dessert "Con Queso"
layers of lime custard, mango mousse,
seasonal salsa and shaved white chocolate;
served with crisp dessert tortillas

Fondue
dark chocolate and caramel sauces
heated in fondue pots;
strawberries, bananas, apples,
pineapple and dried apricots;
cubed pound cake, mini macaroons
and cinnamon sugar biscotti
for dipping

Crepes
warm vanilla crepes
served with Normandy apples, orange suzette,
mixed berry & chocolate sauces;
topped with whipped cream

Cakes and Tarts
choose from year-round favorites:
Mississippi mud cake, carrot cake, plain cheesecake,
chocolate tart, key lime pie, opera torte,
plus seasonal additions

Finger Pastries
choose from: opera squares, linzer triangles,
carrot cake petit fours, cheesecake bars, petit fruit financiers,
French apple tartelettes, mud bites, mini-eclairs
chocolate cream puffs, chocolate raspberry mousse cups,
key lime tartelettes plus seasonal additions

Crisps, Cobblers and Puddings
seasonal specialties plus traditional apple crisp,
chocolate mousse and rice pudding

DINNER COMBINATIONS
18 person minimum

Almond Dusted Sea Bass & Chicken Piccata

• pan seared sea bass
  finished in the oven and served over winter greens
• confetti rice
• sauteed medallions of chicken
  served with a light lemon caper sauce
• tossed green salad

Chicken Positano & Spinach Crepes

• chicken breast
  pounded and dusted with parmesan; sauteed
  and served in an artichoke white wine lemon sauce
• confetti rice
• cannelloni
  rolled with a filling of spinach,
  mushroom and ricotta, baked and served with
  a creamy pink tomato rosemary sauce
• mesclun salad vinaigrette

Grilled Salmon & Tenderloin Tips

• fresh filet of salmon
  grilled and finished with lemon herb sauce
• tenderloin of beef
  in a brown mushroom sauce over egg noodles
• haricots verts
• seasonal baby green salad

Filet of Beef & Maryland Crab Cake

• tenderloin of beef
  seasoned with fresh cracked peppercorns,
  sliced and served room temperature
• crab cake
  classic Maryland-style preparation; finest quality lump
  crabmeat, delicately seasoned and sauteed
• green peppercorn & basil aioli sauces
• braised fennel slaw
• grilled cherry tomatoes

Sliced Tenderloin & Chicken Goat Cheese Crepes

• tenderloin of beef
  seasoned with fresh cracked peppercorns,
  sliced and served room temperature
• tender homemade crepes
  rolled with diced roast chicken, goat cheese
  and caramelized onion; finished with
  a wild mushroom Madeira sauce
• roasted asparagus with tarragon
• caesar salad

Tilapia Provencal & Spinach Lasagne

• roasted Mediterranean-style mild white fish filet
  with savory tomato, olive and
  preserved lemon and caper compote topping
• almond pilaf
• spinach lasagne
  spinach lasagne noodles layered with
  ricotta, mozzarella and feta cheeses, watercress,
  basil, roasted garlic and tomato sauce
• mesclun salad vinaigrette

Marinated Flank Steak & Pecan Chicken

• sliced flank steak,
  served room temperature with horseradish sauce
• boneless breast of chicken
  baked with pecan panko crumbs
  served over sweet potato puree with praline
• creole mustard sauce
• haricots verts and petit pois
• spinach salad

THEME TABLES
18 person minimum

American

• Hunter Horn Plantation ham
  with champagne mustard sauce
• roasted turkey breast
• wild mushroom lasagne
• haricots verts & petit pois
• cranberry walnut spinach salad
• assorted country breads

Continental

• filet of beef
  with horseradish cream sauce
• civet de poulet
  prepared with dried plums, olives and capers
• cabernet rice
• haricots verts almondine
• mixed greens vinaigrette
• sliced French bread
• Mediterranean
• chicken positano
• whole roasted salmon
• pumpkin ravioli with sage cream
• grilled vegetables provencal
• baby greens balsamico
• focaccia, garlic bread

New England

• country glazed pork loin
  with apple compote
• pecan crusted breast of chicken
• sweet potato puree with praline
• spinach souffle
• caesar salad
• seven grain country bread

Grazing Table

• sliced filet platter
  with green peppercorn sauce
• smoked turkey and black forest ham
  with plum catsup
• Norwegian smoked salmon
  with caper cream cheese and black bread
• stilton blue cheesecake
  apple slices, celery sticks and crostini
• fruits and berries,
• crudite: assorted bite-size vegetables
  with dipping sauce
• assorted breads

Main Street Fine Catering 609-921-2777x2