A Community Cafe

A Community Cafe

Catering Menu

Catering Menu
Hot Hors d’Oeuvres
  •           Baked Brie in Pastry with Dried Cherries & Thyme
  •           Artichoke Dip with Pita Chips
  •           Fresh Asparagus Straws in Phyllo
  •           Artichoke Puffs
  •           BBQ Pork Tenderloin Tortilla Roll Ups
  •           “Blini” Station with Caviar & Sour Cream
  •           Chicken Satay with Peanut Sauce
  •           BBQ Chicken & Red Onion Quesadilla
  •           Crab Cakes with Lime Cream
  •           Mushrooms with Sausage & Cheese
  •           Mushrooms with Herbed Goat Cheese & Roasted Red Peppers
  •           Petit Beef Wellingtons
  •           Chicken & Artichoke Wellingtons
  •           Scallops Wrapped with Zucchini & Scallion
  •           Sesame Scallops Wrapped in Bacon
  •           Brie and Honey Pear Tartlets
  •           Wild Mushroom & Leek Tartlets
  •           Asparagus/Chevre in Phyllo Cups
  •           Goat Cheese 7 Olive Tarts
  •           Gougere (Cheese Puffs)
  •           Brie and Mango Chutney Quesadilla
  •           Zucchini Black Bean quesadilla
  •           Pork Tenderloin Skewers with Mango
  •           Gorgonzola & Honey Pear Pizettes
  •           Mini Burger Sliders with Caramelized onion
  •           Curried Potato Samosas
  •           Lamb Kabobs with Minted yogurt Sauce
  •           Littleneck Clams Stuffed with Chorizo Sausage
  •           Thai chicken Pizettes with Roasted Red Peppers & Cilantro
  •           Flatbread Pizza with Fig Jam – Prosciutto, Gorgonzola, & Arugula
  •           French Onion Soup Boules in Brioche

Cold Hors d’Oeuvres
  •           Stuffed Endive Gorgonzola, Candied Walnut & Baby Greens
  •           Lobster BLT Sliders
  •           Belgian Endive Boats with Smoke Salmon, Dill, & Crème Fraiche
  •           Curried chicken 7 Chutney Tartlets
  •           Chevre Tarts with Cranberry Compote
  •           Sesame Crusted Tuna Skewers with Wasabi Sauce
  •           Fillet of Beef Canapes with horseradish Cream
  •           Jumbo Shrimp Cocktail with Spicy Cocktail Sauce
  •           Smoked Turkey an dMango Tortilla Rolls
  •           Eggplant Caviar on Crostini
  •           White Bean or Olive Tapenade on Crostini
  •           Mini Lobster Toasts with Fresh Chive
  •           Smoked Salmon Platter / Condiments
  •           French Cheese Tray with Crackers and Fruit
  •           Chile Lime Crab Salad in a Martini Glass
  •           Bruschetta with Tomato & Basil
  •           Fresh Spring Crudités with choice of Dip
  •           Minted Pea Puree on Crostini
  •           “Southwestern” Black Bean and Avocado Corn Cups
  •           Cucumber Canapé with Smoked Salmon on Mousse
  •           Curried Chicken and apricot cocktail Puffs
  •           “Traditional” Tea Sandwiches
  •           Polenta Rounds with Olive Tapenade
  •           Stuffed Snow Peas with Smoked Salmon Mousse
  •           Chicken tostadas with Tomatillo Salsa
  •           Shrimp w/Spicy Asian Dipping Sauce
  •           Endive Spears with Sweet Potato, Bacon, and Chives
  •           Shrimp Salad with Tarragon in Cocktail Puffs

Salads
  •           Artichoke, Hearts of Palm, and Olives
  •           Basil Parmesan Chicken Salad
  •           Curried Chicken and Mango Chutney
  •           Grilled chicken Caesar over Chopped Romaine
  •           Rosemary Chicken Salad with Grapes and Toasted Pecans
  •           Fresh Mozzarella with Tomato/Basil
  •           Spinach Salad with Mandarin Oranges, Dried Cranberries, & Almonds
  •           Lois’ Caesar with chopped romaine, Cocktail Onions, Black Olives, and homemade Garlic Croutons
  •           Spicy Sesame Noodles
  •           Tabbouleh with Cucumber, Mint, and Lemon
  •           Watermelon and cucumber Salad
  •           Green Beans with Dill Walnut Pesto
  •           Wheatberry Salad with Goat Cheese and Grape Tomatoes
  •           Seafood Paella Salad
  •           Panzanella Salad with Tomato and Bread
  •           Roasted Corn and Black Bean Salad
  •           Southwestern Potato Salad
  •           Red Bliss Potatoes with Capers and Olives
  •           Wild Rice Salad with Saffron orzo, Sun-Dried Tomatoes & Wild Mushrooms
  •           Pasta Salad Primavera
  •           Honeydew and Fresh Raspberries with Lime Vinaigrette
  •           Salad “Niscoise” with Grilled tuna, Chopped Egg, Green Beans, Tomato, and Onion
  •           Grilled Steak and Potato Salad with Caper Vinaigrette
  •           Radicchio and Soinach / Tahini Dressing
  •           Thai Cole Slaw with Chopped Peanuts
  •           Moroccan Couscous with Dried Fruits and Nuts
  •           Avocado Stuffed with Chile Lime crab Salad
  •           Baby Green with Maple Roasted Butternut Squash
  •           Dried Cranberries and Walnuts – Cider Vinaigrette
  •           Grilled Sweet Potato with Poblano Peppers in a Honey Vinaigrette
  •           Strawberry and Spinach Salad with Almonds & Honey Lemon Vinaigrette

Soups
  •           Cuban Black Bean Soup with Sofrito  
  •           Curried Winter Squash Bisque
  •           Tuscany Tomato with Sweet Sausage and Vegetables
  •           Chicken tortellini with Vegetables
  •           Zucchini Dill (Cold or Hot)
  •           Sweet Potato & Coconut
  •           Cantelope Soup
  •           Gazpacho (cold)
  •           Vichyssoise (Cold Potato Leek Soup)
  •           Hearty Lentils with Smoked Ham
  •           Brazilian Shrimp Soup
  •           Mexican tortilla Soup
  •           French onion au Gratin
  •           Organic Minestrone
  •           Moroccan Carrot (Vegan)
  •           Tuscan White Bean & Kale with Chorizo Sausage
  •           Cold Beet Borscht

Pasta Dishes
  •           Pasta Puttanesca (Tomato, Capers, &Olives)
  •            Linguini with Shrimp and Artichoke
  •           Fettuccine with Tomato Vodka Sauce
  •           Bow Ties with pancetta, Broccoli Rabe, and Pignolis
  •           Linguine with Shrimp and Clams
  •           Tortellini with Pepperoni an dsundried tomato Pesto
  •           Wild mushroom Lasagna (White Sauce)
  •           Chicken, Spinach, and Mushroom Lasagna
  •           Pasta Primavera Baked
  •           Ziti with Asparagus, Smoked Mozzarella, and Proscuitto
  •           Turkey or Chicken Tettrazini
  •           Pasta with Lemon Saffron Sauce
  •           Pasta with Clams, Chorizo, and Tomatoes
  •           Seafood Lasagna – Shrimp, crab, and scallops
  •           Winter Squash Raviolis with Porcini Mushrooms in a Sage Cream Sauce
  •           Baked Macaroni with Four Cheeses
  •           Lobster Mac ‘n Cheese

Entrees - Chicken
  •           Chicken Marbella (Spanish Olives, Dried Prunes in a Garlic White Wine Sauce)
  •           Chicken Piccata (Lemon and Caper Butter)
  •           Chicken Mediterranean (Artichoke Hearts, Sun-Dried Tomatoes, Olives, and Mushrooms)
  •           Orange/Sesame Chicken with Ginger
  •           Champagne Chicken with Wild mushrooms in a Cream Sauce Jambalaya (“Cajun Style”)
  •           Curried Chicken with Basmati Rice and Condiments
  •           Chicken Breast with Chile Rub and Mango Mint Salsa
  •           Chicken Paprikash
  •           Chicken with Fresh Mozzarella, Basil, and Tomato
  •           Garlic chicken with Rosemary and Lemon
  •           Country Style “Paella” with Chicken, Chorizo Sausage, Shrimp, and Clams in a Saffron Rice
  •           Coq au Vin (French Country Stew)
  •           Chicken and Basil Roulade
  •           Lemon Chicken Paillard

Entrees - Pork
  •           Spiced Pork Loin with Blueberry Compote
  •           Chipotle Spiced Pork Tenderloin
  •           BBQ Pulled Pork on Brioche Rolls

Entrees - Lamb
  •           Rack of Lamb with Garlic and Herbs
  •           “Irish” Lamb Stew
  •           “Greek” Lamb Kabobs with Minted Yogurt Sauce

Entrees – Beef
  •           Southwestern Flank Steak with Fresh Fruit Salsa
  •           Fillet of Beef with Horseradish Cream
  •           Roast Tenderloin with Brandied Peppercorn Sauce
  •           Italian Beef Pot Pie with Italian Sweet Sausage
  •           Guinness Beef Stew
  •           Beef “Bourguignon”
  •           “Osso Bucco” (Veal Shanks Stew)
  •           Grilled Rib Eye Steak with Chimichurri Sauce
  •           “Texas Style” Beef Brisket
  •           Beef Stroganoff with Parsley Buttered Egg Noodles

Entrees - Seafood
  •           Chilean Sea Bass with Moroccan Salsa
  •           Pan Roasted Salmon over Spiced Lentils
  •           Sesame Crusted Tuna Steaks with Wasabi Butter
  •           Cold Poached Salmon with Dill Sauce
  •           Seafood Lasagna
  •           Swordfish Steaks with Lime Cilantro Butter
  •           Spiced Crusted Scallops with Capers
  •           Thai Mussels in Lemongrass Broth
  •           Herbed Seafood in Parchment with Spring Vegetables
  •           Seafood Gumbo with Andouille Sausage and Shrimp
  •           Soy and Ginger Glazed Salmon
  •           Littleneck Clams with Chorizo, Fresh Corn, and White Wine
  •           Grilled Swordfish Provencal
  •           Roast Salmon with Lemon Relish over Baby Spinach
  •           Mussels with Leeks, Orange, and Smoked Bacon in a Wine Broth
  •           Caesar Roasted Swordfish

Entrees - Vegetarian
  •           Wild Mushroom Lasagna
  •           Vegetable Lasagna with White Sauce
  •           Moroccan Vegetable Stew
  •           Artichoke and Wild Mushroom Risotto
  •           Black Bean Chili with Chipotle Peppers and Roasted Corn
  •           Curried Vegetable Couscous
  •           Rustic Vegetable Tart
  •           Winter Squash Risotto
  •           Spinach and Feta Cheese Pie
  •           Portobello Mushrooms Stuffed with Spinach and Goat Cheese
  •           Vegetable Moussaka
  •           Vegetarian Sheppard’s Pie

Vegetables
  •           Snow Peas and Carrots in Sesame Butter
  •           Roasted Asparagus with Lemon Zest
  •           Roasted Summer Vegetables
  •           Garlic Mashed Potatoes
  •           Lobster Mashed Potatoes
  •           Rosemary Scented New Potatoes
  •           French Green Beans with Toasted Hazelnut Butter
  •           Roasted Root Vegetables
  •           Grilled Portobello Mushrooms with Balsamic Vinegar
  •           Potatoes au Gratin with Artichoke and Gruyere Cheese
  •           Ratatouille
  •           French Green Beans with Crispy Shallots
  •           Honey Glazed Carrots
  •           Baby Spinach with Pignolis and Raisins
  •           Lemon Rice Pilaf with Black Currents
  •           Broccoli Rabe with Garlic Slivers
  •           Roasted Sweet Potatoes with Maple Syrup Reduction and Toasted Pecans

Brunch
  •           Cider Glazed Country Ham (Bone in)
  •           Omelet Station (Made to Order)
  •           Belgian Waffles with Strawberries and Whipped Cream
  •           Seafood Strudel with Lobster and Shrimp
  •           Assorted Fresh Fruit Muffins
  •           Fresh Fruit and Berry Tray
  •           Baked French Toast with Almonds
  •           Yogurt, Granola Trifle with Berries
  •           Vegetable Frittata
  •           Potato, Sausage, and Cheese Frittata
  •           Caramelized Leek and Onion Tart
  •           Crepes with Crab, Mushroom, and Gruyere
  •           Assortment of Quiches
  •           Croissants: Chocolate, Almond, or All Butter Plain
  •           Country French omelet with Bacon, Potatoes, and Chive
  •           Lemon Ricotta Pancakes
  •           Croissant Stuffed French Toast with Caramelized Bananas and Pecans. 


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