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					Good Food Catering
Tampa, FL – (813) 731-0819

Buffet Menu Samples
Beef and Lamb
Braised Beef Short Ribs; zinfandel reduction
Grilled and Sliced Flatiron Steak; cabernet-shallot reduction
 “Not Your Mother’s” Meatloaf; gourmet version of an old classic
Filet Mignon; choice of brandy mushroom cream or blue cheese butter
Prime Rib; au jus
Hand Carved Tenderloin of Beef; horseradish cream
Pan Roasted Lamb Chops; shiraz-shallot reduction
Braised Lamb Shanks

Pan-Roasted Tenderloin of Pork with brandy-mushroom cream
Italian Herb crusted pork loin
Jerk Rubbed pork loin
Slow Cooked Pork Shoulder; Cajun Style or Mojo Marinated with Citrus Glaze
Roasted Tenderloin of Pork with Wild Mushroom Ragout
Andouille Stuffed Pork Loin; tasso gravy

Chicken Roulades, stuffed with spinach and goat cheese; roasted red pepper cream
Baked Chicken Breast (boneless, skinless) with princess tomato sauce
Chicken Breast Stuffed with Wild Mushrooms and Gruyere; topped with a sweet morel sauce

Seafood Pasta; gulf shrimp and bay scallops tossed with linguine in a light white-wine cream
Ginger-soy Marinated Salmon fillet; drizzled with spicy soy-mustard sauce
Pan Sautéed Salmon Cakes; lemon hollandaise
Mahi Mahi topped with mango salsa
“Charleston Style” Shrimp and Grits; tasso gravy

One-Pot and Pastas
Cajun Chicken and Sausage Jambalaya
Paella, with chicken, chorizo and mussels
Cajun Chicken Pasta

Grilled Stuffed Portobello “Steaks” with mixed grilled vegetables
Bow-tie pasta with asparagus and cherry tomatoes in a white wine olive oil sauce
Pasta Primavera
Stuffed Grilled Tomatoes with Orzo Pasta
Side Dishes
Roasted Garlic Smashed potatoes
Whipped Potatoes
Rosemary Roasted Potatoes
Roasted Fingerling Potatoes
Scalloped Potatoes
Sweet Potato Hash
Black Beans and Rice, Cuban style
Jamaican Rice and “Peas,” white rice and red beans cooked with a hint of coconut milk
Pasta Bordelaise, angel hair pasta tossed with garlic, butter and olive oil
Kevin’s Famous “Penne-Mac,” a gourmet version of traditional mac-n-cheese
Fettuccine Alfredo
Herbed Polenta
Creamy Southern Style Grits
Island Rice Pilaf
Cold Pasta Salad, Orzo or Penne

Grilled Seasonal Vegetables – asparagus, tomatoes, squash and more
Wilted Fresh Spinach
Haricot Verts (French green beans)
Stuffed Tomatoes
Corn Macque Choux
Asparagus Bundles with shaved parmesan and lemon vinaigrette

“The Wedge;” tomatoes, red onion and bacon with blue cheese or ranch dressing
Strawberry Spring Salad; spring greens, strawberries, pecans, blue cheese and balsamic vinaigrette
Traditional Tossed Salad; choice of dressing
Creole Spinach Salad; served warm with mustard based dressing
Greek Salad; romaine lettuce, tomatoes, peppers and feta with Greek vinaigrette
“The Caesar;” romaine, homemade croutons and shaved parmesan cheese

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