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Suggested Menus At Celebrated Cuisine, each menu is unique, inspired by the season, the palate and the hosts. Our clients select from a variety of options based on an extensive interview designed to understand taste preferences and type of party. Whether your event is seated, a buffet, passed hors d'oeuvres, or a combination, the focus of Celebrated Cuisine is to provide a memorable five star dining experience. Suggested Menus— Holiday Open House International and Artisanal Cheese Presentation and Antipasti Table Antipasti: Grilled and Marinated Artichoke Hearts with Stems, Assorted Olives, Charcuterie, Roasted Bell Tapenade, Sun D Tomato Hummus, Black Bean - Jalapeno Hummus, Pita Chips Flatbreads with Pears, Caramelized Red Onions, Figs, Goat Cheese and Balsamic Drizzle Chef Station: Brined and Roasted Turkey Sliders, Chardonnay au jus Dessert “Tower”: Gingerbread Men, White Chocolate Peppermint Cookie Brittle, Shortbread With Lemon Curd Wedding Celebration Dinner Hors d'oeuvres: Bruschetta of Classic Diced Roma Tomato, Fresh Oregano and Garlic Flatbreads of Caramelized Red onion, Blue Cheese, Prosciutto and Figs, Balsamic-Sherry Signature Shrimp and Sweet Potato Cake with Caper-Cornichon Sauce Entree: Beef Medallions with Caramelized Shallot and Madeira Wine Sauce Grilled Eggplant and Tomato Towers with Basil Oil Roasted Vegetable Crepes with Herbed Cream Sauce Dessert: Decadent Chocolate Truffle Parfaits with Peanut Butter Mousse and Chocolate Ganache Drizzle Business Dinner Buffet Pork and Chive Dumplings Bruschetta of Ceci Beans (Chick Peas) Puree with Chopped Arugula, Red Onions and Red Wine Vinaigrette Herb Crusted Filet with Red Wine Reduction Sautéed Chicken Breasts in Pizzaiola Sauce Roasted Asparagus, Balsamic Drizzle Caramelized Sweet Onion Orzo Romaine “BLT”: Chopped Romaine, Crispy Prosciutto, Artichoke Hearts, Roasted Red Peppers, Red Wine Vinaigrette, Parmeson wafer garnish Chocolate Brownie and Vanilla Bean Mascarpone Mousse Parfaits Plated Seated Dinner Party - 80th Birthday Hors d'oeuvres: Shrimp and Sweet Potato Cakes with Chipotle Caper Aioli Phyllo Triangle of Pancetta, Mascarpone, Gorgonzola and Sweet Onion New World Quesadilla of Smoked Gouda and Asian Pear, White Balsamic Drizzle At Table Salad: Baby Arugula Salad with Tomatoes, Navel Oranges and Tarragon, Cider Citrus Gastrique Herb and Mustard Crusted Beef Tenderloin Seasonal Vegetable Offering Roasted Fingerling Potatoes with Garlic, Rosemary and Olive Oil Physicians Dinner Salad of butter lettuce, Gruyere, granny smith apples, toasted pecans in White Balsamic Vinaigrette Dinner of Braised Chicken Breasts (bone in) with Garlic and White Wine Pappardelle Noodles Herb and Goat Cheese Stuffed Tomatoes Lime Mousse with Seasonal Berries Law Firm 50th Anniversary Celebration Signature Shrimp and Sweet Potato Cake, Chipotle Caper Aioli Flatbreads with Caramelized Onion, Figs and Pears, Balsamic Drizzle Sashimi Grade Ahi*, Sorrento Orange Infused Olive Oil on Toast Points Bruschetta Fiorentina: Toasted Ficelle, Roasted Bell Pepper and Caper Salsa Butternut Squash and Caramelized Sweet Onion Tartlets, Fontina, Chevre and Parmesan Antipasti and International Cheese and Mediterranean Spreads Table: Crispy Prosciutto, Assorted Olives, Insalata Caprese (with Roasted Tomatoes), Arti Hearts, Dry Salami, Classic Hummus and Sun Dried Tomato Hummus, Pecorino Romano, Gorgonzola, Puff Pastry Brie Seasonal Chutney, “Drips, Drizzles, Nuts and Dried fruit, Assorted Crackers, Pita and Baguette Pork Loin "Tapas" - Smoky Spice rubbed Roasted Pork with Housemade Spanish BBQ Sauce or Piquillo Pepper Salsa Brined and Roasted Turkey Breast with Stoneground Mustard-Honey Glaze Roasted Pineapple Bites with Ginger Crème Anglaise and Caramel Dust Baby Vanilla Bean Cheesecakes Double Decadent Chocolate Truffle Bites with Peanut Butter Mousse Technology Company Ribbon Cutting Artichoke, Spinach and Parmesan Dip with Crispy Tortilla Chips, Baby Bells and Hot House Cucumbers Smoked Salmon Crostini with Balsamic Glazed Onions and Goat Cheese Signature Southwestern Crab Cakes with Chipotle Aioli Savory Prosciutto Puff Pastry Pinwheels with StoneGround Mustard Glaze International Cheese Presentation featuring at least three Chef Selected Cheese, offered with “drips”, '”drizzles” and chutneys, baguette or crackers, dried fruit, nuts. Chef Station: Brined and Roasted Turkey Breast, Chardonnay au jus, Dijon Mustard Sauce Beef* Tenderloin, Cabernet au jus, Horseradish Crème Fraîche, Offered with Silver Dollar Rolls Dessert of Assorted Cookies and Baby Cupcakes, Chef's Choice Outdoor Wedding, East Meets West Pancetta, Mascarpone and Sweet Onion Phyllo Triangles Butternut Squash and Caramelized Onion Tartlets Pork Gyoza with Sweet Soy Drizzle Chef Stations Beef Tenderloin, Cabernet Au Jus, Horseradish Crème Fraiche, Silver Dollar Rolls Pork Loin, Rubbed, Sherry BBQ Glaze, Piquillo Pepper Salsa Two Hearts Salad: Hearts of Palm and Artichoke Hearts, Butter Lettuce, Grape Tomatoes Prosciutto Wrapped Asparagus, Balsamic Drizzle Vegetarian Rice Paper Rolls, Sweet Thai Chili Sauce Pork Egg Rolls, Hot Mustard Dipping Sauce Gratin Dauphinois Plated Dinner University Faculty Blue Cheese Phyllo Rolls Vegetarian Gyoza with Soy Dipping Sauce Butter Lettuce, Caramelized Apples, Pomegranate Seeds, Candied Pecans, Puff Pastry Brie crouton, White Balsamic Vinaigrette Almond Crusted Ono, Gremolata Wild Mushroom Farro Tomato Provencale Flourless Chocolate Cake, Amaretto Mascarpone Mousse 8 Course Plated, Then Passed, Dinner Party Lump Crab Guacamole, Sriracha Dot, Tortilla Crisp *Sashimi Grade Ahi, QC Orange Infused Olive Oil, Crispy Caper, Toast Point Thai Shrimp and Pineapple Curry "Bowls" *Sashimi Grade Hamachi, Grapefruit, avocado, White Truffled Sweet Soy Drizzle Intermezzo Cocktail: Lemon Sorbetto, Vodka and Prosecco *Baby Lamb Chops Duet: with Herb Persillade (Fresh Herbs, Garlic, Panko) and with Gremolata *Angus Beef Tenderloin Skewer with Horseradish Créme Fraîche, Cabernet au Jus White Chocolate Trio White chocolate Mousse, Berries with White Chocolate Sabayon, White Chocolate and Peppermint Cookie Brittle Hospital Network Holiday Brunch for 300 Station 1: Omelet Station - Chef Station Offering Omelets Made To Order. Suggested Fillings Include Assorted Cheese, Mushrooms, Onions, Peppers, Bacon Station 2: Boeuf Bourguignon: Beef Braised In Red Wine With Carrots And Onion, Offered With Silver Dollar Rolls. Seasonal Roasted Vegetables Station 3: Chicken Pizziaola (Tomato And Onion Sauce), Penne In Spicy Marinara, Classic Caesar With Housemade Croutons Station 4: Seasonal Fruit Platter, Assorted Breakfast Pastries And Holiday Cookies Partner Holiday Party 5-9 International And Artisanal Cheese And Charcuterie, Antipasti Table: Chef Selected Cheese, Fresh And Dried Fruit, Nuts, Drips, And Drizzles, Cured Specialty Salami, Assorted Dips And Spreads, Seasonal Roasted Vegetables, Olives, Crackers And Baguette Assorted Chef Selected Hors d'oeuvres. Chef Offered Hanger Steak Over Cotija Polenta Chicken In Brandy-Dijon Cream Sauce, Decadent Macaroni And Cheese Ice Cream Cookie Dessert Bar: Choice Of Chocolate And Vanilla Ice Cream. Housemade Cookie Selections: Chocolate Chip, Sugar And Oatmeal Raisin. Sprinkles. ASU Graduation Party, Southwest Style Dips and Salsas: Roasted Anaheim Chili and Artichoke, Classic Salsa, Black Bean and Mango Salsa, Guacamole, Tortilla Chips Seasonal Fruit Platter: Pineapple, Melon, Kiwi, Berries “Fajita-Dilla" Station - Choice of Beef, Shrimp and Chicken, Sweet Onion, Poblanos, Red And Yellow Bell Peppers, Shredded Mexican Cheese, Flour Tortillas Honey-Chipotle Pork Sliders - Silver Dollar Rolls filled with thinly sliced Pork Loin with Honey Chipotle Glaze Southwestern Chopped Salad: Chopped Romaine, Roasted Pepitas, Dried Corn, Cotija Cheese, Raisins And Grape Tomatoes In Chipotle Vinaigrette |
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© 2009 Celebrated Cuisine / Laura's Gourmet |
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