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					  Laguna Culinary Arts Catering



  Catering Menus
 PriCing & PoliCies
ContaCt inforMation




     Catering DireCtor:
exeCutive Chef laurent Brazier




                                  Page 1
                                                                                                   Laguna Culinary Arts Catering
                                                                                                                                         Menu Selections


                                                                         Contents
sit Down LunCheon ............................................................................................ 4
CasuaL LunCheon Buffet .................................................................................. 5
Dinner Buffet #1................................................................................................... 6
hors D’oeuvres .................................................................................................... 7
seLeCtion of hors D’oeuvres ........................................................................... 8
Best vaLue Parties ................................................................................................ 9
 hoLiDay Party ........................................................................................................................................................................ 10
 summer Party ......................................................................................................................................................................... 11
 sPanish Party.......................................................................................................................................................................... 12
 frenCh Party.......................................................................................................................................................................... 13

the CLassiC weDDing saLaD station | hot fooD station | Coffee station ............................ 14
the CLassiC weDDing formaL Dinner | ChoiCe of entrée | Coffee serviCe............................ 15
the PerfeCt weDDing saLaD station | sPanish taPas station | hot fooD station | Coffee station.............. 16
the PerfeCt weDDing formaL Dinner | ChoiCe of entrée | Coffee serviCe ......................... 17

– formaL LunCh & Dinner, sit Down menus, Á La Carte –
hors D’oeuvres .................................................................................................... 18
hors D’oeuvres Premium seLeCtions | DeLuxe seLeCtions ................................................... 19
Á La Carte sit-Down LunCheon ..................................................................... 20
Á La Carte sit-Down Dinner .......................................................................... 21
Á La Carte sit-Down Dinner .......................................................................... 22
Á La Carte Desserts ........................................................................................... 23
                   – Buffet & stations, aDDitionaL seLeCtions –
eLegant LunCheon Buffet ............................................................................. 25
aDDitionaL hot LunCh Buffet seLeCtions ...............................................26
Dinner Buffet #2 ................................................................................................ 27
Dinner Buffet #3 ................................................................................................ 28



                                                                                                                                                                              Page 2
          Laguna Culinary Arts Catering
                      Menu Selections




the Chef reCoMMenDs…




                                  Page 3
                                               Laguna Culinary Arts Catering
                                                                         Menu Selections




            sit Down lunCheon
           Organic Baby Greens Salad with sliced Mushrooms,
Cherry Tomatoes & Cucumber with Shaved Parmesan & Oregano Vinaigrette

           Roasted Chicken Breast with Goat Cheese & Spinach
                           Dijon Mustard Sauce
       Served with Petite Vegetables & Rosemary Fingerling Potatoes

                          Traditional Lemon Curd Tart



                            $26 .00 per person

     Staffing: A $150 fee per 20 guests will be added to include Chef(s) on site.
                   Above 60 guests, the Chef fee will be waived.




                                                                                    Page 4
                                             Laguna Culinary Arts Catering
                                                                        Menu Selections




    Casual lunCheon Buffet
                           (minimum 50 persons)

                       Chef Selection of Soup du Jour

        Italian Pasta Salad with Basil-Balsamic Vinegar Dressing

French Potato Salad with Cornichons, Smoked Sausage & Roasted Shallots

        Classic Caesar Salad with Croutons & Cherry Tomatoes

                              Sliced Fresh Fruits

     Assorted Sliced Meats: Roast Turkey, Roast Beef, Ham, Salami

    Assorted Sliced Cheeses: Swiss, Cheddar, Pepper Jack, Provolone

                          French Crunchy Baguette

                     Assorted Garnishes & Condiments

                     Assorted Cookies & Mini Pastries

                           $29 .50 per person

      Please note: For fewer than 50 persons, an on-site chef fee will apply.




                                                                                   Page 5
                                         Laguna Culinary Arts Catering
                                                                Menu Selections



                Dinner Buffet #1
                              starters
                      Chef’s Selection of Soup du Jour

California Greens with Tomato, Bell Pepper, Cucumber, Avocado & Feta Cheese
                        with Oregano-Dijon Vinaigrette

            Marinated Mushroom Salad with Lemon & Coriander

           Imported Cheese Platter with Crunchy French Baguette



                              entrées
               Grilled Tri-tip of Beef, Marchand du Vin Sauce

          Baked Salmon Filet, Black Pepper-Red Wine Demi-Glace

                          Fresh Vegetable Medley

           Potatoes Lyonnaise with Thyme & Caramelized Onions



                              Dessert
                           Assorted Mini Pastries


                          $52 .00 per person




                                                                              Page 6
                                                          Laguna Culinary Arts Catering
                                                                               Menu Selections


                                 hors D’oeuvres
                                       lCa favorites
             Kobe Beef Sliders Station                                Imported Cheese Platter
Assortment of caramelized onion; creamy gorgonzola;       with Fruit Compote, Nuts, Dried Fruits, Grapes &
           avocado & apple smoked bacon                         Crunchy Baguette ($25-$45 per pound)
      (served on mini sesame buns - $2.75 each)
                                                             Poached Jumbo Prawns served with Duo of
      Mini Duck Confit & Gruyere Reuben                           Cocktail Sauces ($35 per pound)
          on Toasted Rye ($2.00 each)
                                                                      Smoked Salmon Platter
“The Tasting Wall of Spoons” featuring Ahi Tartare       with Chive Sour Cream, Red Onions, Capers, Bagels
 with Avocado Mousse (120 tasting spoons - $95.00)                & Lemon Wedges($28 per pound)

 Crab Claws, served with cocktail sauce & tartar          Braised Short Rib Bourguignon in Mini French
              sauce ($39 per pound)                            Bread Cup with Apple Smoked Bacon
                                                                           ($3.25 each)
    The Cheese Fondue Pot (Raclette, Comte,
       Emmental) with Crunch Baguette                     Jamaican Jerk Pulled Pork Slider on Sesame Bun
                ($30 per pound)                                 with Fresh Ginger Slaw ($2.75 each)

                                                        Assortment of Petit Four & Mini Tarts ($1.25 each)

                           the shot glass ColleCtion
                                                 $1.25 each
                                        (all soups are served chilled)
Roasted Pepper Gazpacho & Brunoise of Cucumber                San Marzano Tomato Soup with Basil Oil
Potato & Leek Vichyssoise with Chive Crème Fraiche            Watercress Soup with Dijon Crème Fraiche
    Cucucumber Soup with Passion Fruit Coulis                       Golden Beet and Sherry Soup
     Avocado-Lime Soup with Smoked Paprika                            with Cumin Sour Cream




                                                                                                    Page 7
                                        Laguna Culinary Arts Catering
                                                             Menu Selections



seleCtion of hors D’oeuvres
        hors D’oeuvres – seleCtion a
            Mini Mozzarella, Basil & Cherry Tomato Caprese
            Baked Imported Pitted Dates wrapped in Bacon
        Signature Turkey Meatballs with Tarragon Cream Sauce
            Grilled Zucchini Roll with Herbed Goat Cheese
     Baked Phyllo Cup with Mushroom Duxelle & Fontina Cheese
                  Petite Tomato-Pesto Puff Pastry Pizza
     Crostini with Roasted Tri-Tip, Arugula & Dijon Mustard Sauce

                          $15.00 per person
                (approximately 14 pieces per person total)



        hors D’oeuvres – seleCtion B
           Caramelized Onion & Dijon Tart with Fresh Thyme
Roasted New Potatoes with Spanish Chorizo & Smoked Paprika Sour Cream
                Imported Gruyère Cheese “Gougère” Puff
          Crostini with Mini Ratatouille & Grilled Lamb Loin
            Spanish Tortilla with Mushroom, Garlic & Thyme
          Belgian Endive with Goat Cheese Mousse and Apricot
         Signature Turkey Meatballs with Tarragon Cream Sauce

                          $15.00 per person
                (approximately 14 pieces per person total)




                                                                        Page 8
         Laguna Culinary Arts Catering
                     Menu Selections




Best value Parties




                                 Page 9
                                   Laguna Culinary Arts Catering
                                                          Menu Selections




                 the Best value
         holiDay Party
       Mini Mozzarella, Basil & Cherry Tomato Caprese
       Baked Imported Pitted Dates wrapped in Bacon
   Signature Turkey Meatballs with Tarragon Cream Sauce
       Grilled Zucchini Roll with Herbed Goat Cheese
Baked Phyllo Cup with Mushroom Duxelle & Fontina Cheese
  Salmon Rillette with Green Peppercorn Sauce on Baguette
Crostini with Roasted Tri-Tip, Arugula & Dijon Mustard Sauce


                   Imported Cheese Platter
with fruit compote, nuts, dried fruits, grapes & crunchy baguette


          Kobe Beef Sliders on Mini Sesame Buns
     Assortment of caramelized onion; creamy gorgonzola;
              avocado & apple smoked bacon


                    Assorted Mini Desserts:
                      Dark Chocolate Tart
                 Lemon Curd & Cranberry Tart
              Fresh Berries and Vanilla Cream Tart


                    $30.00 per person




                                                                    Page 10
                                       Laguna Culinary Arts Catering
                                                              Menu Selections



                     the Best value
             suMMer Party
    Cucumber Rounds with Smoked Shrimp Salad & Lime Segment
        Belgian Endive Boats with Goat Cheese & Orange Zest
Mini Mozzarella, Basil & Cherry Tomato Caprese with Balsamic Reduction
           Crab Cakes “on spoon” with House Tartar Sauce
  Roasted New Potatoes with Spanish Chorizo & Paprika Sour Cream
           Spicy Lamb Meatballs in Tomato-Oregano Sauce


                       Imported Cheese Platter
    with fruit compote, nuts, dried fruits, grapes & crunchy baguette


                  Jamaican Jerk Pulled Pork Sliders
             on Sesame Seed Buns with Fresh Ginger Sauce


                       Assorted Mini Desserts:
                 Passion Fruit Tart with Dried Cherries
                            Dark Rum Cake
                          Spicy Chocolate Tart


                        $30.00 per person




                                                                         Page 11
                                    Laguna Culinary Arts Catering
                                                           Menu Selections




                  the Best value
           sPanish Party
Roasted Pepper Gazpacho and Brunoise of Cucumber in Shot Glass
        Spanish Tortilla with Mushroom, Garlic & Thyme
         Sauteed Garlic Shrimp in a Sherry-Cream Sauce
Roasted New Potatoes “Bravas” with Chorizo & Spicy Tomato Sauce
          “Delicias de Queso” Manchego Spanish Tapas
           Paella “Croquette” with Roasted Garlic Aioli


                    Imported Cheese Platter
 with fruit compote, nuts, dried fruits, grapes & crunchy baguette


          Crab Claw and Smoked Salmon Station
  With Spanish-Tarragon Caper Sauce and Spicy Cocktail Sauce


                    Assorted Mini Desserts:
                       Orange Curd Tart
                      Pear & Almond Tart
                      Mocha-Espresso Tart


                     $35.00 per person




                                                                     Page 12
                                     Laguna Culinary Arts Catering
                                                        Menu Selections




                    the Best value
              frenCh Party
            Caramelized Onion and Dijon Mustard Tart
               Gruyère “Gougère” with Ham Béchamel
Homemade Duck Confit with Walnut, Shallow & Butter Lettuce on Spoon
    Filet Mignon Mini Brochette with Cabernet Sauvignon Sauce
                Shrimp and Citrus Salad in Phyllo Cup
           Grilled Zucchini Roll with Herbed Goat Cheese


                      The Cheese Fondue Pot
                       with Crunchy Baguette


     Braised Short Rib Bourguignon in Mini French Bread Cup
                     with Apple Smoked Bacon


                     Assorted Mini Desserts:
                          Apple Crumble
                        Dark Chocolate Tart
                    Fresh Raspberry-Vanilla Tart



                      $38.00 per person




                                                                      Page 13
                                                      Laguna Culinary Arts Catering
                                                                             Menu Selections



                       the ClassiC weDDing
                      Tray Passed Hors d’oeuvres at Reception

                                    salaD station:
            Organic California greens with tomato, red bell pepper, cucumber, avocado,
                              & feta cheese with oregano vinaigrette

Crispy romaine Caesar salad with shaved Parmesan, creamy Caesar dressing and rustic herbed croutons



                                hot fooD station:
            Roasted free-range chicken breast with tomato, sage and roasted garlic sauce

                 Grilled salmon filet over braised leeks, lemon-tarragon beurre blanc

                               Penne pasta tossed in Carbonara sauce

                                      Assorted fresh vegetables

                               Roasted fingerling potatoes with herbs



                                    Coffee station

                                     $45.00 per person




                                                                                              Page 14
                                                        Laguna Culinary Arts Catering
                                                                               Menu Selections




                         the ClassiC weDDing
                        Tray Passed Hors d’oeuvres at Reception

                                     forMal Dinner
Organic California greens with crumbled blue goat cheese, sliced apple, red onion and dried cherries with
                                       Champagne vinaigrette

                                  (ChoiCe of entrée)
                    Roasted free-range chicken breast with mushroom-Marsala sauce

                        Grilled salmon filet with roasted bell pepper cream sauce

            Vegetarian: Roasted vegetable lasagna with herbs de Provence and ricotta cheese

                  All entrees served with baby vegetables & roasted fingerling potatoes

                                       French Crunchy Baguette


                                      Coffee serviCe

                                       $45.00 per person




                                                                                                   Page 15
                                         Laguna Culinary Arts Catering
                                                                 Menu Selections


         the PerfeCt weDDing
         Tray Passed Hors d’oeuvres at Reception

                       salaD station:
Organic California greens with tomato, red bell pepper, cucumber, avocado,
                  & feta cheese with oregano vinaigrette
                    Roma tomato, basil & olive salad
                      Hummus dip with pita bread
                 Chilled roasted leek “Vichyssoise” soup

                sPanish taPas station:
Sautéed crimini mushrooms, bacon, garlic & parsley with a splash of sherry
           Artichokes & Serrano ham tapas sautéed in olive oil
                  Tortilla Espanola & crunchy baguette

                   hot fooD station:
     Goat cheese & spinach stuffed chicken with Dijon mustard sauce
           Blackened salmon filet with seafood demi-glace sauce
           Penne pasta tossed in Alfredo-sundried tomato sauce
                         Assorted fresh vegetables
                  Roasted fingerling potatoes with herbs

                      Coffee station

                         $65.00 per person




                                                                             Page 16
                                          Laguna Culinary Arts Catering
                                                                     Menu Selections




     the PerfeCt weDDing
      Tray Passed Hors d’oeuvres at Reception

                     forMal Dinner
Organic baby greens salad with sliced mushrooms, cherry tomatoes,
        cucumber, shaved Parmesan & oregano vinaigrette

                (ChoiCe of entrée)
       Angus filet mignon with raspberry-black pepper sauce

    Pistachio-crusted halibut with fresh herb beurre blanc sauce

       Vegetarian: Florentine ravioli in a tomato-basil sauce

All entrees served with baby vegetables & roasted fingerling potatoes

                       French Crunchy Baguette

                     Coffee serviCe

                        $65.00 per person
   Please note: For fewer than 50 persons, an on-site chef fee will apply.




                                                                               Page 17
       Laguna Culinary Arts Catering
                   Menu Selections




    forMal
lunCh & Dinner

sit Down Menus

  Á la Carte
hors D’oeuvres



                              Page 18
                                                                   Laguna Culinary Arts Catering
                                                                                             Menu Selections


                                       hors D’oeuvres
                                         PreMiuM seleCtions
        Tortilla Espanola with Roasted Red Bell Pepper                        Homemade Duck Confit, Walnut
       Mini Mozzarella, Basil & Cherry Tomato Caprese                       & Shallot in Butter Lettuce on a Spoon
         Grilled Zucchini Roll with Herbs Goat Cheese                              Mini Baked New Potatoes
                                                                          with Chives Sour Cream & Salmon Caviar
        Baked Imported Pitted Date Wrapped in Bacon                  Onion Tart “Pissaladiere” with Olives & Anchovies
   Belgium Endive with Blue Cheese or Goat Cheese Mousse         Baked Phyllo Cup with Mushroom Duxelle & Fontina cheese
    Signature Turkey Meatball with Tarragon Cream Sauce                Cantaloupe Melon Wrapped in Prosciutto Ham
      Humboldt Fog Mousse on Baguette with Fruit Jam                     Roasted New Potatoes with Spanish Chorizo
              Petite Tomato-Pesto Puff Pastry Pizza                                 & Paprika Sour Cream
  Baked Brie on Baguette with Apple-Black Pepper Compote             Spicy Lamb Meatballs in a Tomato-Oregano Sauce
  Mini Ham & Gruyere Cheese “Parisian Croque Monsieur”               Caramelized Onion & Dijon Tart with Fresh Mint
              Roulade of Chicken, Olive Tapenade                           Imported Gruyère Cheese “Gougère” Puff
                  & Fresh Herbs in Brick Pastry                       Spanish Tortilla with Mushroon, Garlic & Thyme
         “Delicias de Queso” Manchego Spanish Tapas             Cucumber Round with Smoked Shrimp Salad and Lime Segment
Signature Salmon “Rillette” with Green Peppercorn on Baguette        Italian Spicy Sausage Crostini with Flat Leaf Parsley
Crostini with Roasted Tri-tip, Arugula & Dijon Mustard Sauce               Paprika and Prosciutto Puff Pastry “Twirl”


                                          Deluxe seleCtions
       Mini Crab Cake with Tartar Sauce “On Spoon”                       Phyllo Cup filled with Shrimp Salad “Riviera”
    Bacon Wrapped Scallops, Roasted Garlic-Herb Sauce              Beef Tenderloin Brochette with Cabernet Sauvignon Sauce
     Grilled New Zealand Lamb Chops, Thyme “Au Jus”                      Ahi Tartare with Avocado Mousse “On Spoon”
       Smoked Salmon Canapés with Lime Segments                       Crostini with Mini Ratatouille & Grilled Lamb Loin
                                         Selection of Laguna Culinary Arts Maki-Sushi




                                     Choose the hors d’oeuvres to fit your taste and budget
                                   We recommend 6 to 8 hors d’oeuvres per hour per person
                Price of hors d’oeuvres varies based on your selection & quantity required ($14 to $35/person)




                                                                                                                    Page 19
                                                                             Laguna Culinary Arts Catering
                                                                                                           Menu Selections


                  Á la Carte sit-Down lunCheon
                                                             starters
  Soup du Jour (Mushroom, Potato Leek, Broccoli, Carrot Ginger) ........................................... $ 5.00 pp
  Minestrone with Fresh Oregano .............................................................................................. 6.00 pp
  Tuscan Vine Ripe Tomato, Bread & Basil Soup ....................................................................... 7.00 pp
  New England Clam Chowder ................................................................................................. 7.50 pp
  Classic French Onion Soup with Melted Aged Gruyere .......................................................... 7.50 pp
  Small California Green Salad with Sliced Mushrooms & Assorted Dressing ............................ 7.00 pp
  Small Caesar Salad with Parmesan Cheese & Garlic Croutons................................................. 7.00 pp

                                                              entrées
  Roasted Chicken Breast with Goat Cheese & Spinach, Dijon Mustard Sauce ..........................$ 16.50 pp
  Sautéed Petite Filet Mignon, Marchand de Vin Sauce ............................................................. 22.50 pp
  Grilled Top Sirloin of Beef, Roasted Shallot & Peppercorn Sauce ............................................ 19.00 pp
  Roasted Baja California Sea Bass with an Herb Crust .............................................................. 19.00 pp
  Blackened Salmon Filet, Shrimp, Green Onion Demi-Glace Sauce with Braised Leeks............ 16.50 pp
  Sautéed Prawns “Mille Feuille,” Tapenade, Mushroom Duxelle, Mixed Greens ....................... 17.00 pp
  Spanish “Tapas” Plate (includes Spanish Tortilla, Garlic Shrimp, Gazpacho, Mushroom
  Segoviana & Mixed Greens) .................................................................................................... 17.00 pp
  Mediterranean “Mezze” Plate (includes Hummus, Babaganoush, Cucumber Salad,
  Feta Cheese, Tomato Basil Salad & Olives) ............................................................................. 17.00 pp
  Braised Pork Tenderloin with Green Olives, Tomato, Onions,
  in a light Red Wine Reduction Sauce ...................................................................................... 17.00 pp
  Mixed Green Salad with “Bucheron” Goat Cheese Croutons & Pear Drop Tomatoes,
  tossed in a Dijon Vinaigrette ................................................................................................... 14.50 pp
  Individual Leek & Stilton Tart served with Mixed Greens & Cherry Tomatoes ....................... 14.50 pp
  Grilled New Zealand Lamb Chops, Hummus & Haricot Vert Salad served with
  Mixed Greens and Shallot-Herb Vinaigrette ............................................................................ 19.00 pp

                           Note: All entrees are served with Assorted Vegetables, Potatoes or Rice
Staffing: A $150 .00 fee per 20 guests will be added to include Chef(s) on site. Above 60 guests, the Chef fee will be waived




                                                                                                                                       Page 20
                                                                         Laguna Culinary Arts Catering
                                                                                                       Menu Selections



                     Á la Carte sit-Down Dinner
                                                    (minimum 12 persons)

                                                          starters
Wild Mushroom “Parmentier” Soup, Baked with Puff Pastry ................................................. $11.50 pp
Mediterranean Saffron Fish Soup with Cauliflower Flan .......................................................... 12.50 pp
Wild Mushroom Cream Soup with Black Truffle & Truffle Infused Oil ................................. 16.00 pp
Chef Laurent’s Signature Lobster Bisque with Orange Zest ..................................................... 14.00 pp
Chilled Gazpacho “Andalusia” with Croutons & Brunoise Cucumbers.................................... 10.00 pp
Crab Chowder with Three Bell Pepper Relish .......................................................................... 12.50 pp
Cream of Prosciutto & Green Peas with Parmesan “Twist” ...................................................... 10.00 pp
Frisee Salad topped with Homemade Confit of Moscovy Duck, Walnut Oil Vinaigrette ......... 15.00 pp
Tartare of Ahi Tuna, Artichoke Heart & Olive Tapenade on a Bed of Avocado Mousse ........... 18.00 pp
Shrimp, Mushroom and Artichoke Purse with a Duo of Tarragon and Merlot Sauces .............. 14.50 pp
Wild Mushroom and Asparagus Risotto .................................................................................. 14.00 pp
Chianti Risotto with Fresh Sage .............................................................................................. 12.00 pp
Sautéed Baby Artichokes, Prosciutto and Garlic over a Bed of Mesclun ................................... 11.50 pp
Macaroni, Main Lobster, Shrimp in an Aged Gouda Cheese Sauce ......................................... 18.00 pp
Pan Seared Salmon Cake, Saffron Rice Pilaf, Pommery Mustard Sauce ................................... 14.00 pp
Sautéed Duck Foie Gras on a bed of Wilted Spinach, Balsamic Vinegar Sauce ........................ 24.00 pp
House Sea Bass Gravlax Salad with a Mango-Citrus Dressing .................................................. 14.50 pp
Burgundy Escargot Baked in Garlic, Shallot and Parsley Butter ............................................... 14.00 pp
Sautéed Prawns “Provencal” on a bed of Mini Ratatouille ....................................................... 18.00 pp

              Multiple-Course Wine Pairing Dinner Available Upon Request. Please inquire about pricing.




                                                                                                                                  Page 21
                                                                              Laguna Culinary Arts Catering
                                                                                                             Menu Selections



                        Á la Carte sit-Down Dinner
                                                         (minimum 12 persons)

                                                               entrées
Traditional Paella “Valenciana” with Chicken, Shrimp, Chorizo, Swordfish, Mussels & Clams ...... $18.00 pp
Crusted Baja California Sea bass with Porcini Mushrooms,
Watercress Coulis & Sautéed Fingerling Potatoes .......................................................................... $18.00 pp
Herbs and Pink Peppercorn Roasted Salmon, Tomato Tartare &
Chive-Infused Extra Virgin Olive Oil ............................................................................................. $18.00 pp
Pan Seared jumbo Scallops, Braised Fennel, Tarragon Beurre Blanc ................................................ $18.00 pp
Roasted Bacon Wrapped Monkfish, Shallot Beurre Rouge & Julienne Vegetables ........................... $18.00 pp
Grilled Mahi-Mahi, Pineapple Roasted Coconut Rice, Mango Chardonnay Cream Sauce .............. $18.00 pp
Grilled Swordfish with a Spicy Seafood Demi-Glace, Potato & Vegetable Galette ........................... $18.00 pp
Seared Ahi Tuna, Stir fried Vegetables & Soy Cream Sauce ............................................................. $18.00 pp
Signature Roasted Halibut with Pistachio Crust, Duxelle of Mushroom,
Vegetables, Marchand du Vin Sauce .............................................................................................. $18.00 pp
Sautéed Lamb Loin, Thyme-Syrah Sauce, Mini Ratatouille & Potato “Lyonnaise”.......................... $18.00 pp
Angus Filet Mignon, Raspberry-Back Pepper Corn Sauce,
served with Herbed Mashed Potatoes & Haricot Vert ..................................................................... $18.00 pp
Juniper Berry Crusted Venison Loin, Black Currant-Bacon Sauce................................................... $18.00 pp
Braised Pork Tenderloin with Plum-Port Bacon Sauce served with Root Vegetable Puree ................. $18.00 pp
Roasted Muscovy Duck Breast, Blueberry Compote and a “Poivrade” Sauce,
Bouquet of Vegetables and Potatoes “Boulangere”........................................................................... $18.00 pp
Braised Sweetbread and Wild Mushroom “Feuillete” served in a Port Wine Sauce .......................... $18.00 pp
Roasted New Zealand Rack of Lamb, Garlic-Thyme Sauce, Potato au Gratin
and Assorted Vegetables .................................................................................................................. $18.00 pp
Short Rib “Osso Bucco” Style, Braised in a Cabernet Sauvignon & Wild Mushroom Sauce
served over Roasted Garlic-Thyme Mashed Potatoes....................................................................... $18.00 pp




                                                                                                                                        Page 22
                                                Laguna Culinary Arts Catering
                                                                        Menu Selections




                 Á la Carte Desserts
             Warm Signature Tart “Tatin” with Vanilla Bean Ice Cream
                     Classic Tahitian Vanilla Bean Crème Brûlée
      Choice of Flavored Crème Brûlée (Raspberry, Blueberry, Earl Grey, etc.)
          Chocolate & Coffee Napoleon Layer Cake with Espresso Sauce
        Warm Molten Chocolate Cake with Grand Marnier Crème Anglaise
                   Lemon Tart with Lychees & Fresh Raspberries
                  LCA “Seven Fruit” Tart with Rum Pastry Cream
                               Grapefruit Pistachio Tart
                            Traditional Lemon Curd Tart
                  Flourless Chocolate Cake with Fresh Raspberries
         Italian Tiramisu with Mascarpone, Espresso & Shaved Chocolate
                       Chef’s Trio of Sorbet with Fresh Berries


                   All á la carte desserts are $8 .25 pp


Multiple-Course Wine Pairing Dinner Available Upon Request. Please inquire about pricing.




                                                                                            Page 23
         Laguna Culinary Arts Catering
                     Menu Selections




Buffet & stations

   aDDitional
   seleCtions




                                Page 24
                                                         Laguna Culinary Arts Catering
                                                                                    Menu Selections




              elegant lunCheon Buffet
                                      (minimum 50 persons)


                                           starters
                                  Chef Selection of Soup du Jour
                       California Field Greens served with Three Dressings
Assorted Quiches: Quiche Lorraine; Stilton & Leek Quiche; Salmon & Caramelized Onion Quiche
          Bay Shrimp, Belgium Endive & Citrus Salad tossed in a Riviera Cocktail Sauce
                              Platter of Sliced Fresh Fruits & Berries
              Display of Domestic & Imported Cheeses with Grapes, Nuts & Dates
                                     Crunchy French Baguette

                                           entrées
                          Florentine Ravioli in a Basil Tomato Sauce
          Grilled Chicken Breast in a Sun-dried Tomato, Olive, Rosemary Light Sauce
                               Vegetable Medley and Rice Pilaf

                                            Dessert
                                  Assorted Cookies, Mini Pastries


                                      $39 .00 per person

                  Please note: For less than 50 persons, an on-site chef fee will apply.




                                                                                              Page 25
                                                                                 Laguna Culinary Arts Catering
                                                                                                                  Menu Selections




                                aDDitional hot lunCh
                                  Buffet seleCtions
                         If you would like additional selections on your hot luncheon buffet,
                                  please choose one or more of the following items

Penne Pasta in a Primavera Tomato Sauce ............................................................................... $4.50 pp
Roasted Free Range Chicken, Wild Mushroom Madeira Sauce ...............................................                                    5.00 pp
Braised Fish on a Bed of Leeks, Lemon-Herb Beurre Blanc .....................................................                              5.50 pp
Char-grilled Tri Tip of Beef, Three Peppercorn Cabernet Sauce ...............................................                              6.00 pp
Vegetable Medley with Fresh Herbs .........................................................................................                2.00 pp
Sautéed Potatoes Lyonnaise with Fresh Thyme & Onion.........................................................                               2.00 pp
Wild Rice Pilaf ........................................................................................................................   2.50 pp




                                                                                                                                              Page 26
                                                 Laguna Culinary Arts Catering
                                                                       Menu Selections




                        Dinner Buffet #2
                                      starters
                              Chef’s Selection of Soup du Jour
      Cheese Tortellini Salad with Tomatoes, Artichokes & Basil with Lemon Vinaigrette
                   Seafood Ceviche with Lime, Avocado & Crispy Tostada
Chinese Chicken Salad with Bean Sprouts, Julienned Vegetables with Creamy Ginger-Soy Sauce
                   Imported Cheese Platter with Crunchy French Baguette



                                      entrées
                       Roasted Leg of Lamb with Rosemary & Garlic
                    Baked Halibut with a Mushroom-Herb Beurre Blanc
                         Eggplant Ravioli, Tomato-Oregano Sauce
                                “Classic” Au Gratin Potatoes
                                  Fresh Vegetable Medley



                                      Dessert
                                   Assorted Mini Pastries


                                  $66 .00 per person




                                                                                         Page 27
                                        Laguna Culinary Arts Catering
                                                             Menu Selections



               Dinner Buffet #3
              with Chef’s BBQ station

                    salaDs & starters
                     Chef’s Selection of Soup du Jour
Garden Greens with Peaches, Toasted Pecans, Gorgonzola & Dijon Vinaigrette
     Couscous Salad with Cucumber, Tomatoes, Celery & Fresh Mint
           Steamed Green Asparagus with Raspberry Vinaigrette
                Assorted “Charcuterie” Platter with Melon
         Imported Cheese Platter with Crunchy French Baguette

              BBQ station with a Chef
            Beef Tenderloin & Apple Smoked Bacon Brochette
               “Marchand de Vin” Sauce with Mushrooms
             Prawns & Swordfish Citrus Marinated Brochette
                    Tequila-Lime Beurre Blanc Sauce

                       Buffet station
 Sautéed Chicken Provencal with Sundried Tomatoes, Artichoke & Zucchini
                    Florentine Ravioli in Alfredo Sauce
                      Chianti Risotto with Fresh Sage
          Potatoes Lyonnaise with Thyme & Caramelized Onions
                          Fresh Vegetable Medley
                          Assorted Mini Pastries

                         $90 .00 per person




                                                                             Page 28
                                                                               Laguna Culinary Arts Catering
                                                                                                            Menu Selections


                                                                     extras
             Imported Cheese Plate with Homemade Fruit Compote, Nuts & Crunchy French Baguette
                                                                   $8.50/person
                       Smoked Salmon served with Chives Sour Cream, Red onion, Capers & Bagels
                                                                    $ 28 .00/lb.
                                   Poached Jumbo Prawns served with a Duo of Cocktail Sauces
                                             (About 15 per lb/usually tray-passed)
                                                                     $35.00/lb.
                                          Mini Creative sanDwiChes
Roast Beef, Grilled Onions & Horseradish; Sesame Bun Turkey & Swiss with Sundried Tomato Mayo;
      Sesame Grilled Eggplant & Squash with Tomato Aioli; Glazed Ham, Tomato & Honey Mustard
                                                                     $1.75 each
                                                            Pasta station
                                                             (Minimum 20 persons)
                   Assorted Pastas with Selection of Alfredo, Basil-Tomato, & Bolognese Sauces
            Toppings to include Chicken, Vegetables, Shrimp, Mini Meatballs, Mushrooms, Garlic Bread
                                                                 $30 .00/person
                                                 sPanish taPas station
                                                             (Minimum 20 persons)
Assorted Spanish Tapas to include: Gazpacho, Tortilla Espanola, Sautéed Garlic Shrimp, Artichokes & Serrano
               Ham, Patatas Bravas, Mushroom Salad “Segoviana”, Chicken & Chorizo Paella
                                                                 $30 .00/person
    Note: Pasta and Spanish Tapas Stations Prices include Chef (s).            Rates for Bartender: $25/hour for Wine & Beer service only, or $40/
                                                                                                    hour for Full bar service.
 Multiple 4, 5, 7 and 9 courses dinners are also available upon request.
                                                                              Minimum charge of 5 hours, including 1 hour set-up & break-down and
          Wine Pairings can be chosen by our Executive Chef.                                       4 hours bartender service.

We offer a large selection of wines from around the world at retail prices,   Our Executive Chef will be happy to work with you on any theme buffet
       which may be served at your event by our dedicated staff.                 selection to customize a menu that fits your demand and budget.




                                                                                                                                        Page 29
                                                                      Laguna Culinary Arts Catering
                                                                                                 Menu Selections

Thank you for considering Laguna Culinary Arts Catering for your event.
 Our entire staff is committed to providing the finest food and service that will exceed your expectations and thrill your guests.
Whether you are planning a casual cocktail party or an elegant formal dinner, the Laguna Culinary Arts catering team will make
your party an affair to remember! Headed by Executive Chef Laurent Brazier and backed up by his battalion of hand-trained chefs,
our professional catering department will take the stress out of pulling off a great party, so you can relax and enjoy your guests.
 This package contains all of the information you will need to start planning your party. In addition to food and wine, our staff
can handle all rentals, bartending and clean-up staff, even flowers, music and photography. Just ask!
 Menu & Service Selection is the first step in planning. In the preceding pages you will find our menus and service options.
Once you’ve had a chance to review them all, we will meet with you at your venue to discuss your choices and other party needs.
  Wine Pairing can be intimidating for anyone! Let our in-house sommelier select delicious wines to pair with your menu
choices. Our wine cellar features more than 300 wines from all over the world, including fine wines to fit any budget. Each wine
is hand-picked for its value and food-friendly qualities.


Pricing & cancellation/refund policies:
  Our pricing includes all staff necessary to prepare, set up, serve, break down, and clean up of your event. A copy of our
standard Catering Contract is included in this package for your review. In addition to the contract terms, please be advised of
the following policies:
• Minimum of $1,800 for off-site catering, excluding cost of rentals.
• A 15% gratuity will be added to all food charges.
• Sales tax will be added to all charges at the rate of 8.25%.
• A 50% deposit is due at the time of booking to secure the date.
• Final balance due 3 days prior to the event.
• If you wish to add extra gratuity for your team, please do so on site or authorize an amount to be charged to your credit card.
• In the event of cancellation: Full deposit will be refunded if we receive notice of cancellation 2 weeks or more in advance of
  the event date. Cancellations within 2 weeks of the date, and prior to 3 days of the event, will be eligible for 50% refund. No
  refunds shall be issued if your event is cancelled within 3 days of the event.


Experience Counts
  Executive Chef Laurent Brazier has more than 25 years experience in the restaurant and catering business. Trained in Paris,
France at the Jean Ferrandi Chef School, his experience ranges from serving as a Chef at 2- and 3- Michelin Star restaurants
in France, to the positions of Head Chef and Executive Chef at resort hotels and country clubs in France and the U.S., to
being instrumental in opening several restaurants, including his own Zagat-rated restaurant right here in Laguna Beach. The
restaurants he has served have consistently won awards for outstanding cuisine. Chef Laurent took charge of the Laguna
Culinary Arts Professional Chef Program in August 2003 and has personally trained more than 100 professional chefs – many of
whom are now part of our catering team.


Get Started Now! Contact Carla Ray at 949-494-4006 to inquire about your preferred dates and to schedule an appointment
with the Chef.




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