celebration celebration celebration - Blue Plate Catering

Sep 20, 2016 - with grapefruit curd, and caramel sauce served with cocoa nib brittle and pink grapefruit mint sorbet. • menu •. SEASONS OF CELEBRATION ...
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C E L E B R AT I O N menus

S E A S O N S O F C E L E B R AT I O N

On the buffet

butter poached shrimp martini with garlic mashed potatoes, green peas and red wine butter sliced tenderloin sandwiches with creamed spinach and tomato jam on a salted ciabatta

•menu • Cocktail to start

negroni gin, campari and sweet vermouth

Passed hors d’oeuvres

assorted seasonal grilled vegetables with tahini hummus and crispy pita chips wild mushroom empanadas crumbled goat cheese, fresh herbs and sherry aioli locally sourced cheese tray served with dried fruits, nuts and honey roasted lahvosh crackers

mini reuben bite shaved corned beef, swiss cheese, pickled mustard seeds and thousand island

cinnamon sugar sweet potato chips

pan seared new zealand lamb chop with vindaloo sauce and micro cilantro

bailey’s irish cheesecake

crispy quinoa cake tahini aioli, dried tomato compote, nicoise olive, preserved lemon peel and micro arugula

Desserts

mini chocolate spectrum mini key lime tart mini lemon meringue tart white chocolate fruit and nut rocher

call to order at 312.421.6666

S E A S O N S O F C E L E B R AT I O N

Amuse

sweet corn panna cotta with chilled foie gras terrine and salted caramel corn

First course

• menu • Cocktail to start

vesper london dry gin, vodka and lillet blanc

Passed hors d’oeuvres

mini smoked chicken shawarma mini pita pocket, house made harissa, lebni and cilantro jumbo lump crab cake with old bay aioli and micro celery asparagus polenta cake piquillo pepper, goat cheese, and tarragon

mushrooms and parsnip shallot roasted and pickled mushroom salad with pine infused meringue, pumpernickel soil, crystallized basil and mushroom tuile paired with parsnip soup

Entree

pan roasted filet with potato and leek crepe, braised leeks, garlic compote, fava beans and red wine reduction

Dessert

chocolate shell and lime infused ganache with grapefruit curd, and caramel sauce served with cocoa nib brittle and pink grapefruit mint sorbet

call to order at 312.421.6666

S E A S O N S O F C E L E B R AT I O N

• menu • Cocktail to start

southwest scrambled eggs with mexican style chorizo, jalapeño crema, salsa picante, avocado, queso fresco, micro cilantro and crispy corn tortilla strips

bellini

pastry crust quiche

fresh peach puree and dry sparkling wine

egg custard, wild mushrooms, garlic and fresh herbs

Passed hors d’oeuvres “everything” bagel

with smoked salmon, red onion, tomato, capers and salmon cream cheese

triple cream brie and raspberry baked in a phyllo purse

mini petite beef tender english muffin with sunny side up quail egg, truffle cream and chives

On the buffet

caramelized bacon strip with brown sugar, pecan, cayenne pepper and maple syrup

vanilla yogurt parfait

grilled red potato skewers with extra virgin olive oil, fresh herbs and roasted red pepper aioli

shaved brussels sprouts and arugula tossed with crunchy pomegranate seeds, candied walnuts, crumbled blue cheese drizzled with apple cider vinaigrette

Desserts

caramel mousse carrot cake pops concorde grape gelee shot cranberry apple tart crème brûlée strawberry

with fresh berries and granola crunch

call to order at 312.421.6666