Brunch

Appetizers

Plated Entrees

Buffet Entertaining

Seasonal

Desserts

V E G E T A R I A N

Garden Fresh Pasta
zucchini, summer squash, broccoli and tomato
roasted with onion and fresh thyme;
tossed with shell pasta

Eggplant Rollatini
sliced eggplant, rolled with a filling of mozzarella
and ricotta cheeses; baked and topped with
our special marinara sauce and parmesan

Wild Mushroom Lasagne
medley of sauteed wild mushrooms
layered with herbed tomato sauce, fresh egg pasta,
mozzarella, ricotta and parmesan;
finished with a mornay sauce and fried basil

Vegetable Napoleon
skewer of grilled eggplant, red pepper, red bliss potato,
goat cheese and winter greens plated on a
vegetable sauce with simmered cannellini beans

Vegetable en Croute
fresh steamed vegetables brunoise,
bound in a light cheese sauce,
wrapped and baked in phyllo pastry;
served sliced with ginger-carrot sauce

Spinach Lasagne
spinach lasagne noodles layered with
ricotta, mozzarella and feta cheeses,
watercress, basil, roasted garlic and tomato sauce

Fresh Ravioli

• artichoke filled with roasted tomato sauce;
• pesto filled with herbed vin blanc sauce;
• cheese filled with fresh diced tomato sauce;
• asparagus filled with asparagus tip vin blanc sauce

Farfalle Melanzana
bow tie pasta tossed with a grilled eggplant,
plum tomato and balsamic-basil sauce;
finished with parmesan chees

SEAFOOD

Maryland Crab Cakes
classic Maryland-style preparation;
finest quality lump crabmeat,
delicately seasoned and sauteed;
plated with a braised fennel slaw

Maine Salmon
horseradish and potato encrusted
with tarragon vin blanc over asparagus spears

Salmon in Phyllo
fillet of salmon rolled with a filling of
spinach mushroom duxelles;
baked and served over vegetables julienne
with a saffron vin blanc

La Quinta Grilled Shrimp
a piquant timbale of corn and zucchini
surrounded by five ancho chile marinated shrimp;
accented with a roasted tomato sauce and
crisp tortilla shoestrings

Seafood Crepes
lump crabmeat and shrimp, rolled and baked
in a tender crepe with swiss cheese mornay sauce
as an appetizer or a main course

Roasted Salmon Filet
roasted with a dusting of sun-dried tomato
and herbs; served on a bed of broccoli rabe and
finished with lemon aioli

Almond Dusted Sea Bass
pan-seared and finished in the oven;
served with a delicate ginger tomato cream;
plated over winter greens; fried carrot garnish

Sea Bass Provencal
braised in an aromatic broth of tomato,
white beans, onion and herbs;
finished with a roasted tomato reduction

Swordfish Caponata
grilled swordfish steak over three onion couscous;
finished with caponata sauce

Pistachio Encrusted Snapper
red snapper, pan-fried with
a dusting of pistachio nut flour;
served with caramelized mashed potatoes
and roasted tomato confit

FOWL

Breast of Duck
with a blueberry ginger sauce;
confetti wild rice with almonds

Maple Glazed Chicken Breast
oven roasted cider and maple glazed;
with almond and apricot crunch

Pecan Crusted Chicken
boneless breast of chicken baked with pecan panko crumbs;
served over sweet potato puree with praline;
creole mustard sauce; haricots verts

Civet de Poulet
now a Main Street Classic:
pieces of tender chicken breast,
marinated with aromatic herbs and spices, and
simmered in a dried plum, olive and caper sauce;
served over cabernet rice; buttered haricots verts

Chicken Allegro
mozzarella and prosciutto stuffed chicken breast;
sliced on the bias and served with
rosemary-tomato sauce and spinach souffle

Pan-Seared Breast of Chicken
portobello mushroom gravy,
caramelized mashed potatoes, shoestring carrots
with thyme butter; garnished with crispy leeks

Chicken Positano
pounded chicken breast dusted with parmesan,
sauteed and served in an artichoke white wine
lemon sauce over rice pilaf

Chicken and Goat Cheese Crepes
tender crepes rolled with diced roast chicken,
goat cheese and caramelized onion;
finished with a wild mushroom Madeira sauce

Chicken Piccata
sauteed medallions of chicken
served with a light lemon butter sauce,
pilaf and roasted carrots with tarragon

MEATS

Rack of Lamb
roasted with herbed dijon crumbs;
served with wild mushroom pudding
and haricots verts with petit pois

Char-Grilled Filet Mignon
with Roquefort sauce and port wine drizzle;
grilled cherry tomatoes
and roasted carrots with tarragon

Braised Lamb Shank
slowly braised until bone-tender
in a sherried orange sauce;
served over creamy parmesan polenta
with a sprinkling of fresh herbs

Rolled Flank Steak
stuffed with spinach, pistachio and jarlsberg,
roasted, sliced and served with
oven roasted potatoes and zucchini gratin

Pork Calvados
medallions of pork sauteed with Calvados and cream;
apple compote, rosemary roasted potatoes
and haricots verts

Pork Tenderloin Lingonberry
grilled, sliced and served over
caramelized onion mashed potato
with a port-lingonberry demi-glace
and haricots verts

Veal Medallions
pan seared and plated with
roasted wild mushrooms and pearl onions au jus;
semolina gnocchi with parmesan
and spinach souffle

Veal Saltimbocca
sauteed veal scaloppini, prosciutto, spinach and fontina;
finished with a marsala sage sauce;
served over fettuccine

Roasted Tenderloin of Veal
with red wine demi-glace, potato gnocchi
and skillet carrots with sage

STARTERS

Lobster Ravioli
with tomato tarragon sauce

Maryland Crab Cake
with remoulade sauce

Tequila Grilled Shrimp
with cantaloupe and feta

Akvavit Cured Salmon Gravlax
with mustard dill sauce and black bread

Crab and Shrimp Crepe

Poached Salmon
with cucumber petit pois salsa

Duck Confit
over frisee with lingonberry sauce and walnuts

Caramelized Pear and Blue Cheese
over bibb lettuce with balsamic vinaigrette; crispy onions

Beet and Feta Salad
over mesclun greens with balsamic vinaigrette

Watercress, Endive and Roquefort
a composed salad finished with a champagne vinaigrette

Classic Caesar Salad

Autumn Spinach Salad
with julienned black forest ham and granny smith apple;
dried cranberries and caramelized walnuts in a dijon vinaigrette

Mesclun Baby Greens
with balsamic vinaigrette

Potato Leek Soup

Cream of Cucumber Soup

Carrot Ginger Soup

Wild Rice & Mushroom Soup

Harvest Soup

SIDES

Grilled Cherry Tomatoes

Haricots Verts

Roasted Asparagus with Tarragon

Petit Pois and Haricots Verts
with shallot butter

Peas, Cucumber and Prosciutto

Spinach Souffle

Baby Spinach
and garlic bread pudding

Mushroom Asparagus Fricassee

Wild Mushroom Pudding

Balsamic Braised Beets

Braised Red Cabbage with Apple

Julienned Zucchini, Squash and Carrot

Zucchini Gratin

Skillet Carrots with Sage

Potato Savoyarde
thin layers baked with garlic infused cream

Mashed Potatoes
caramelized onion, sour cream chive, wasabi
or blue cheese & garlic

Rosemary Roasted Potatoes

Sweet Potato Puree
with Praline

Potato and Turnip Puree

Herbed Risotto Cake

Herbed Spaetzle

Semolina Gnocchi with Parmesan

Confetti Wild and Brown Rice

Wild Rice
with dried cherries and almonds

DESSERTS

Coffee Pot de Creme
coffee infused custard topped with whipped cream and
a sprinkling of cinnamon; tuile spoon and berry garnish

Tri-Layer Cheesecake
layers of chocolate, mocha and vanilla bean cheesecake
on a shortbread cookie; with Belgian chocolate sauce
and white chocolate cigarette

Coconut Bavarian
subtle and light coconut pudding
with fresh raspberry coulis and berry garnish

Belgian Chocolate Tart
creamy chocolate and flaky crust
served with vanilla anglaise and berry garnish

Walnut Espresso Tart
walnuts and espresso in a decadently rich tart;
coffee caramel ice cream & chocolate cigarette garnish

Chocolate Souffle
moist, rich chocolate souffle topped with anise creme anglaise;
white chocolate cigarette

Chocolate Pear Sampler
thin slice of Belgian chocolate tart and a tasting of pear tarte Tatin
with brandy walnut ice cream & a drizzle of chocolate sauce

French Apple Tart
vanilla custard and baked apples with flaky puff pastry
and plumped raisins; served with caramel sauce

Apple Dumpling
tart granny smith apple stuffed with cinnamon and pecans,
baked in a flaky dough; caramel creme anglaise

Vanilla Berry Mousse
vanilla bean mousse hides a mixed berry gelee center;
surrounded with meringue sticks; plated with berry coulis

Vanilla Bean Panna Cotta
Italian Òcooked creamÓ infused with vanilla beans;
serve with blackberry compote

Cranberry Apple Strudel
sweet apples, tart fresh cranberries and raisins
packed into a flaky strudel; served with vanilla anglaise

Pumpkin Chiffon Napoleon
light pumpkin mousse layered between delicate,
crisp honey lace cookies; served with
warm sauteed sugar pumpkin and cinnamon

Poached Winter Fruits
served with Chablis sabayon

Special Occasion Cakes
custom inscribed

Main Street Catering
609.921.2777x2