Hors d' Oeuvres

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Phone | Addres The Col Dallas,

BunJoZee Catering is very proud to present the Showcase Menu. Upon your review of this menu, please keep in mind that we are always happy to customize special menus for your particular needs.

Hors d' Oeuvres
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Raw/Cold Blackened Yellow Fin Tuna on Crostini with Mango Ginger Chutney Smoked Lamb Loin with Sweet Onion Marmalade on Crostini Walnut and Pomegranate Dip on Golden Beet Chip

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Hot Shrimp Cake with Herbed Mayonnaise Pan Seared Scallop over Garnet Yam Purée garnished with Frizzled Beets, served on Silver Spoon Strudel with Wild Mushrooms and Leek

Starter Courses
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Raw/Cold Smoked Shrimp Blini with Caviar and Roasted Pepper Creme Fraiche Pyramid of Seafood with Lobster, Shrimp, Fresh Oysters, Mussels and Trio of Sauces Seared Ahi Tuna with Micro Greens and Preserved Meyer Lemon Confit

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Hot Nantucket Bay Scallops with Cauliflower Purée, Baby Leeks and Chive Oil

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Bucheron Tart with Roasted Tomato, Caramelized Onion and Baby Arugula Griddled Polenta Cakes with Duck Confit, Portobello Mushroom and Gorgonzola

Second Courses
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Salads Grilled Asparagus Salad with Frisee, Prosciutto, Gorgonzola Cheese and Orange Balsamic Vinaigrette Baby Spinach Salad with Portobello Mushrooms, Sicilian Onions, Tomatoes and Bacon Molasses Vinaigrette Mache with Newsom Ham, Dates and Humboldt Fog Goat Cheese

Main Courses
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Broiler and Grill Bone-In Tenderloin with Black Truffles, Smoked Bacon and Bordelaise Sauce Veal Rib Chop with Pearl Onion-Currant Compote Colorado Lamb Porterhouse with Horseradish Foam and Garlic Confit

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Roasts Rotisserie Duck with Dried Sour Cherry and Medjool Date Compote Roasted Sea Bass with Tomatoes, Olives and Preserved Lemon Rib-eye Steak with Wild Mushrooms and Bordelaise Sauce

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Sauté Pan Seared Salmon with Saffron and Chive Aioli Halibut with Onion Confit, Spicy Tomato and Fresh Basil Range Chicken with Taleggio and Parsley Cream Sauce

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Braises Ginger Crusted Salmon with Port Wine Sauce Grouper Fillet roasted with Tomatoes, Colored Olives and Basil Lamb Tagine with Forty Garlic Cloves

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Vegetarian Wild Mushroom and Potato Lasagne with Tomato Coulis Saffron Pappardelle Pasta with Roasted Tomatoes, Artichokes and Wild Mushrooms Wild Mushroom and Vegetable Strudel with Port Wine Sauce

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Vegetables/Starches Roasted Green Beans with Oyster, Shiitake and Crimini Mushrooms Potato Purée with Roasted Garlic Roasted Sweet Potato Cobbler

Dessert Courses
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Cold Passion Fruit Panna Cotta with Pineapple Compote and Almond Florentine Dark Chocolate Almond Tower with Mango and Pomegranate Sauce

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Hot Warm Dark Chocolate Trio-Warm Devil's Food Pudding, Black and White Roulade, and Chocolate Mousse Dome Bittersweet Chocolate Timbale with Crème Anglaise Croustade of Caramelized Peaches and Wild Blueberries


				
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posted:12/20/2009
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