Catering for You

Menu 

Appetizers

Seafood

*Ahi Tuna- Fresh tuna crusted with white and black sesame seeds and seared.  Thinly sliced and glazed with an Orange-Soy reduction.  Finally plated with pickled ginger, wasabi ball, and side of soy sauce.

*Scallops and Crab stuffed Ravioli- Fresh jumbo scallops blackened and seared ntil fully cooked.  Then placed atop crab stuffed ravioli and finished with a lime-cilantro honey glaze.  Garnished with cilantro and three thinly sliced lemon wedges.

*Garlic- Lime Bacon Wrapped Shrimp- Jumbo shrimp marinated in lime and garlic sauce.  Later wrapped with a thin slice of green chili pepper and also thick slice of peppered bacon.  Sprinkled with avocado and garnished with three lime wedges.

*Calamari Salad- 8ounces of Squid sautéed in white wine and butter.  Tossed in to and array of fresh vegetables consisting of celery, cilantro, red, green, and yellow bell peppers, cucumbers, green onion, parsley, jicama, and jalapeno peppers. Then tossed in a red wine vinegar, garlic and olive oil dressing.

Vegetable

*Mozzarella and Tomato Crostini- garlic rubbed crostini oven baked topped with a slice of fresh mozzarella and diced grape tomatoes which were tossed in an olive oil, Italian seasoning, salt, and pepper dressing.  Finally garnished with a fresh basil leaf.

*Fried Green Tomatoes- Four slices of large green tomato battered and fried to Golden brown.  Laid across a bed of spring mix atop a vegetable medley. Finished with balsamic reduction drizzled on top of tomatoes.

*Antipasto Skewers- Three grape tomatoes, mozzarella cheese, kamalata olives, and artichoke skewers.  Dipped into a basil-vinaigrette sauce and sprinkled with cilantro.

*Stuffed Mushrooms- Large fresh mushrooms stuffed with a creamy blend of parmesan, sour cream, bread crumbs, balsamic vinegar, and hot pepper sauce.  Oven baked until browned and garnished with green onions.

Chicken

*Fire Roasted Tomato Chicken Bites- Fire roasted tomatoes, mozzarella cheese, fresh spinach rolled into a lemon pepper seasoned chicken breast.  Oven baked then wrapped into tortilla flat bread and fried until golden brown.  Taken and cut into six and served with a zesty parmesan sauce and marinara.

*Curry Chicken salad Croustades- Three golden and crispy bowl shaped croustades filled with full flavored curry chicken salad, and garnished with a half grape atop the chicken salad.

*Lemon Grass and Chicken Rolls- Shredded chicken, diced jalapenos and cucumbers rolled into rice paper wraps with a blend of spices including lemon grass. Served with a side of sambal and soy sauce.

*Chicken and Sweet Sausage stuffed Portabella Mushrooms- Portabella Mushrooms stuffed with a well blended mixture of chicken, sweet Italian sausage, cream cheese, onion, and parmesan cheese.  Oven baked until browned and garnished with green onion.

Dips

*Picadillo Dip- Beef based dip combined with diced tomatoes, raisins, almonds, pimento cheese stuffed olives.  Served with tortilla chips

*Strawberry Cheesecake Dip- Strawberry and vanilla flavored cheesecake dip.  Severed with an assortment of various fruits (Strawberries, Pineapple, Melon, Canolope, Apple slices, Orange slices) and pretzels.

*Shrimp Dip- A shrimp flavored dip small cut shrimp included topped with melted Monterey-jack cheese.  Served with Crackers, grape tomatoes, broccoli, green and red bell pepper slices.

*Chicken Enchilada Dip- A zesty Latin American chicken dip containing fresh all white shredded chicken breast, tomatoes, green onion, cilantro, garlic, greens bell peppers, and an array of well blended spices.  Topped with Mexican cheeses and served with butter toasted pita points.

Entrees

Seafood

 (All fish excluding salmon can be plainly sautéed, baked, or grilled)

*Mango Chilean Sea Bass- Sea Bass sautéed in a pan with olive oil, orange juice, orange zest, and a small amount of crushed red peppers until golden brown and fully cooked. Finally garnished with a sweet and tangy mango salsa.

*Tilapia and Teriyaki Vegetable Galore- Vegetable medley tossed in a sweet and savory teriyaki placed on top of a fresh sautéed tilapia and garnished with three grilled asparagus.

* Blackened Tilapia- Fresh tilapia seasoned with blackening season and cooked to an even coating

* Flounder- Fresh flounder floured and fried and laid across a bed of red bliss potatoes.

* Maple –Soy Salmon- Thick and Juicy grilled salmon glazed in a maple and soy flavored glaze.

*Pineapple and Mango Salmon- Freshly prepared salsa made from pineapple, mangos, red bell peppers, cilantro, and Hawaiian sauce laid atop a grilled to temp. piece of fresh salmon.

*Shrimp and Grits- Southern style sweet and buttery grits bowled and topped with and combination of six jumbo shrimp, Italian sausage, roasted red peppers, and red onion tossed in a Cajun barbeque sauce.

*Classic Shrimp Alfredo- Eight jumbo shrimp, broccoli, and diced tomatoes sautéed in a creamy alfredo sauce with penne pasta.  Finally garnished with scallions and parmesan cheese.

*Blackened Shrimp Alfredo- Eight Blacken seasoned shrimp, broccoli, and diced tomatoes sautéed in a creamy alfredo sauce with penne pasta.  Finally garnished with scallions and parmesan cheese. 

*Shrimp and Vegetable Kabobs- Three kabobs with four montreal seasoned shrimp skewered with grape tomatoes, green, red and yellow bell peppers, red onion, and mushrooms served on a bed of jasmine rice and side of Jamaican jerk sauce.

*Stir Fry Shrimp and Rice- Eight jumbo shrimp stir fried with broccoli, carrots, zucchini, snow peas, green and red bell peppers, and baby corn in a combination of soy and teriyaki sauce.  Served with jasmine rice or wild rice.

Pork

*Strawberry-Soy Pork Tenderloin- Pork tenderloin stuffed with herb goat cheese oven cooked until fully done, then topped with a strawberry-soy glaze sliced and laid top buttered French green beans.

*Bone-in Pork chop with Orange Sauce- Thick sliced bone-in pork chop oven cooked and put top a bed of white beans and spinach.  Finally glazed with a sweet orange sauce and garnished with cilantro.

Steaks

       (All Steaks may come Bacon Wrapped, Blackened or Pittsburgh)

*Montreal NY Strip-(10oz) NY Strip seasoned with montreal seasoning and grilled to temp.

*Diablo NY Strip- (10oz) NY Strip seasoned and grilled to temp. topped with a fiery Diablo béarnaise. Garnished with three beer battered asparagus.

* Garlic-Herb NY Strip- (10oz) NY Strip seasoned in a garlic and herb marinade for 24 hours grilled and cooked to temp.

 *Montreal Ribeye- (10oz) Ribeye seasoned with montreal seasoning and grilled to temp.

*Devil’s Ribeye- (10oz) Ribeye seasoned and grilled to temp. topped with a homemade spicy steak sauce.  Finally garnished with three grilled garlic buttered asparagus.

*Jamaican Ribeye- (10oz) Ribeye seasoned in a homemade Jamaican jerk marinade for 24 hours grilled and cooked to temp.

*Montreal Filet- (8oz) Filet seasoned with montreal seasoning and grilled to temp.

*Chicago Filet- (8oz) Filet seasoned in a Chicago style spiced marinade for 24 hours grilled and cooked to temp.

*Portabella Port Filet-(8oz) Filet seasoned and cooked to temp. Later topped with a portabella mushrooms and port wine cream sauce.  Garnished with cilantro

Chicken

*Stuffed Lemon Peppered Chicken- (8oz) Chicken breast seasoned with lemon pepper seasoning, stuffed with spinach, fire roasted tomatoes, mozzarella cheese and grilled until fully cooked.

*Creamy Parmesan Chicken- Two chicken breast floured and sautéed until chicken is crisp, brown and fully cooked.  Chicken is then placed upon garlic mash potatoes, and then a creamy parmesan sauce is poured onto the chicken.

 *Classic Chicken Alfredo- (5oz) of sliced chicken breast, broccoli, and diced tomatoes sautéed in a creamy alfredo sauce with penne pasta.  Finally garnished with scallions and parmesan cheese.

*Blackened Shrimp Alfredo- (5oz) of sliced chicken breast blacken seasoned, broccoli, and diced tomatoes sautéed in a creamy alfredo sauce with penne pasta.  Finally garnished with scallions and parmesan cheese. 

*Spiced Barbeque Chicken Quarters- Whole chicken quarter dip several times into thick and spicy barbeque sauce grill marked and place in oven until cooked fully though.  Served on a bed of red bliss potatoes and garnished with five grilled asparagus.

*Stir Fry Chicken and Rice- (5oz) of sliced chicken breast stir fried with broccoli, carrots, zucchini, snow peas, green and red bell peppers, and baby corn in a combination of soy and teriyaki sauce.  Served with jasmine rice or wild rice.

*Straw-Blu Chicken- Two (5oz) chicken breast marinated to a blueberry and strawberry based marinade.  Grilled to perfection laid across a bed of red bliss potatoes and topped with grilled garlic rubbed asparagus

Vegetarian

*Vegetarian Reuben- A well blended mixture of cheddar cheese, sauerkraut, and thousand island dressing with thick slices of tomatoes in between two toasted slices of golden brown buttered rye bread.

* Veggie Quesadilla- An assortment of sliced green, and red bell pepper, mushrooms, red onion, and tomatoes sautéed in butter and then folded into a flat bread tortilla with blended Mexican cheeses and toasted on each side until crisp and served with salsa and sour cream.

*Veggie Wrap- Carrots, zucchini, red onion, red, yellow and green bell peppers, tomatoes, mushrooms, and shredded lettuce rolled into a tortilla wrap with herb mayonnaise.

*Vegetable Pasta- Fresh diced tomatoes, broccoli, carrots, zucchini, mushrooms, green, and red bell peppers. Sautéed with a sweet marinara and spiral pasta. Garnished with parmesan cheese and scallions.

*Vegetable Stir Fry- An assortment of fresh vegetables consisting of squash, zucchini, carrots, green, red, and yellow, mushrooms, red onion, broccoli, cauliflower stir fried in a teriyaki and soy combination and placed atop a bed of wild or jasmine rice