Current Menu Offerings

Our Celebrated Menu Offerings are designed to give you a framework to create a customized selection of cuisine  for your private event.

Contact Chef Laura to Design Your Specialized Menu

2017-the-celebrated-cuisine-menu-offerings

Menu Offerings

2017 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.

 

Dips and Spreads

Artichoke, Spinach and Parmesan

Roasted Anaheim Chili and Artichoke

Hummus Three Ways: Classic Hummus/Roasted Red Pepper/Sun Dried Tomato

House Made Guacamole

Cucumber Raita

 

House Made Flatbread/Bruschetta

Classic Diced Roma Tomato, Fresh Oregano and Garlic

Granny Smith Apples, Mascarpone and Gorgonzola with Crispy Prosciutto, Balsamic Drizzle

Smoked Salmon/Horseradish Crème Fraîche/Caramelized Red Onion/Capers

Caramelized Shallot and Fig Chutney, Double Crème Brie

Pancetta and White Bean

Shrimp/Basil Pesto/Water Chestnuts/Havarti

Ceci (Chickpea) Bean Purée with Arugula, Red Onion, Red Wine Vinaigrette

Fig Jam, Gorgonzola, Pears and Prosciutto

 

Signature Celebrated Classics and Marvelous Mouthfuls

Maryland Style Crab Cakes/Classic Tartar Sauce

Key West Crab Cakes/Dijon Aioli

Southwestern Crab Cakes/Chipotle Aioli

Shrimp and Sweet Potato Cakes with Caper-Cornichon Sauce

Sesame and Nori Crusted Sashimi Ahi “Cubes”/White Miso Sauce

Chipotle Shrimp Tostada Bites with Smashed Avocado and Smoky Crema

Herb and Mustard Crusted New Zealand Lamb “Lollichops”

Italian Meatballs in House Made Marinara

New World Quesadillas: Mango and Brie/ Asian Pear and Smoked Gouda/Papaya, Sweet Onion, Oaxacan Cheese

Asian Chili Glazed Shrimp

Sashimi Grade Ahi Tuna “Spoons”, Blood Orange Infused Extra Virgin Olive Oil, Crispy Caper

Mexican Shrimp Cocktail/Celery/Scallion/Valentina

Sherry BBQ Glazed Pork Mini Ribs

Gyoza (Pan Seared and Steamed Dumplings) Pork, Vegetarian or Shrimp

Caprese Skewers of Baby Heirloom Tomatoes and Cigliene Mozzarella

Mushroom and Leek Spring Rolls/Soy/Sambal Sauce

Asian Beef Skewers/Red Miso/Hoisin/Garlic Chili Paste

Vanilla Bean Butter Poached Lobster Bites

 

Phyllo and Puff Pastry

Crispy Tomato, Ricotta and Mozzarella Turnovers

Sweet Onion, Gorgonzola and Pancetta Phyllo Triangles

Mediterranean Phyllo “Cigars” with Basil OIl

Chorizo and Oaxacan Cheese “Empanadas”

Tartlets of Granny Smith Apple, Caramelized Onion and Blue Cheese

Butternut Squash and Caramelized Onion Tartlets

 


 

International Cheese and Antipasti Table

Imported, Domestic and Artisanal Cheese and Charcuterie Offered with Fresh and Dried Fruit, Nuts,

Crackers and Baguette, Roasted Vegetables, Assorted Olives and Spreads

 

Chef Laura’s Signature Salads

 Foodie Chopped/Kale, Quinoa, Roasted Sweet Potato, Dried Cherries, Pepitas, Balsamic Sherry Drizzle

Italian Chopped/Baby Romaine, Artichoke Hearts, Garbanzo Beans, Perlini Mozzarella, Grape Tomatoes, Sun Dried Tomato Vinaigrette

Southwestern Chopped Salad/Fire Roasted Corn, Roasted Pepitas, Cotija, Avocado, Raisins, Romaine, Chipotle-Cider Vinaigrette

Chopped Chop Salad/Pearl Cous Cous, Currants, Asiago, Arugula, Roasted Corn & Grape Tomatoes, House Made Pesto Vinaigrette

 

Classic Salads

Baby Spinach with Strawberries, Feta and Toasted Almonds, Poppy Seed Vinaigrette

Butter Lettuce, Brie Crouton, Candied Pecans, Caramelized Apples. Pomegranate Seeds, White Balsamic Vinaigrette

Classic Caesar Salad with House Made Croutons

Baby Arugula Salad with Tomatoes, Shallots, Navel Oranges and Tarragon, Goat Cheese Crottin, Citrus Cider Gastrique

Two Hearts Salad: Artichoke Hearts, Hearts of Palm, Baby Heirloom Tomatoes, White Balsamic Vinaigrette

Signature Tuscan Salad of Cabbage with Avocado and Pine Nuts, White Truffle Oil

Baby Greens with Candied Pecans, Gruyere & Apples, White Balsamic Vinaigrette

Ratatouille and Goat Cheese Salad with Basil Pesto Vinaigrette

The “BLT” Romaine, Crispy Prosciutto, Parmesan Wafers and Heirloom Tomatoes, Balsamic Vinaigrette

Baby Romaine, Gorgonzola, Poached Pears and Pecans, Merlot Reduction

Baby Spinach with Edamame, Broccoli, Almonds and Carrots in White Miso Vinaigrette

Watermelon, Heirloom Tomatoes, Feta and Pine Nuts, Balsamic Reduction

Halloumi with Arugula, Tomatoes and Watermelon

 

Entrée Salads

Grilled Sirloin Salad

Salade Niçoise with Ahi Tuna

Orzo Salad with Shrimp, Pecorino and Pine Nuts

 

Brunch

(also see Chef Stations)

Assorted Muffins and Blueberry Scones

Quiche: Broccoli Cheddar, Wild Mushroom, Lorraine

Tortilla Español (Spanish Omelet with Yukon Gold Potatoes)

Smoked Salmon Platter featuring Tomatoes, Capers, Red Onion

Sour Cream Coffee Cake or Muffins

Strata-sphere:  Prosciutto, Provolone and Herbs; Three Cheese, Shiitake and Crimini Mushroom

Cinnamon Wheels with Cream Cheese Frosting

Yogurt and Berry Parfaits Featuring Laura’s Gourmet Granola

 

Vegetables, Grains and Pasta

Gratin Dauphinois: Yukon Gold Potatoes Layered in Gruyere and Cream

Roasted Asparagus with Balsamic Drizzle

Seasonal Roasted Vegetable Platter with Balsamic Drizzle

Totally Decadent Kid Friendly, Adult Loved Mac and Cheese

Grilled Eggplant and Tomato Towers with Basil Oil

Tomatoes Provençal: Herb and Breadcrumb Stuffed

Spaghetti Squash with White Beans and Basil Pesto

Toasted Pearl Cous Cous with Shallots and Pine Nuts

Roasted Vegetable Crepes with Herbed Cream Sauce

 


 

Fish and Shellfish*

Note, Sauces are Interchangeable Among Most Fish

Pan Seared and Roasted Halibut or Sea Bass in Thai Chili Glaze

Thai Shrimp and Pineapple Curry

Stone Ground Mustard and Honey Glazed Salmon

Parmesan Crusted Sole with Crispy Caper Buerre Blanc

Lemon Almond Stuffed Salmon in White Wine

Horseradish Crusted Salmon Tournedos with Mustard Cream Sauce

Roasted or Grilled Salmon with Tomatoes, Cucumbers and Capers

Grilled Salmon with Fire Roasted Corn Relish

Roasted Salmon with Basil Pesto and/ or Sun Dried Tomato Tapenade

Morita Pepper/Maple Glazed Salmon or Shrimp

True Cod Piccata

Lemon Nut Crusted Halibut with Citrus Salsa

Seared Sea Scallops with Roasted Red Pepper Coulis

Almond Crusted Ono or Sea Bass with Garlicky Gremolata

Southwestern Shrimp Scampi

Grilled Swordfish with Pineapple Plantain Chutney or Cucumber Jalapeno Salsa

Seared Tuna, Olives and Arugula over House Made Fettuccini

Lobster and Champagne Risotto

Sea Bass Puttanesca

Macadamia Crusted Ono or Mahi Mahi

Argentine Spiced Grilled Swordfish, Chimichurri Sauce

Vanilla Bean Butter Poached Lobster Tail

 

Beef and Lamb*

Herb and Mustard Crusted Beef with Red Wine Reduction

Deconstructed Beef Wellington

Boeuf Bourguignon

Beef Medallions with Caramelized Shallot and Madeira Wine Sauce

Bleu Cheese Crusted Beef with Rosemary Balsamic Glaze

New York Strip with Argentinean Chimichurri

Steak Au Poivre with Brandy-Dijon Cream Sauce

Frenched Rack of Lamb with Herb Crusted Persillade

Mediterranean Beef Kabobs with Kalamata Olive Dipping Oil

Grilled Bistecca Florentine with Romano Crusted Tomatoes

Sun Dried Tomato, Basil and Provolone Stuffed Flank Steak

 

Pork*

Roasted Pork Loin with Chipotle-Honey Glaze

Prosciutto Stuffed Pork Tenderloin with Cremini Mushroom Sauce

Crunchy Parmesan Crusted Pork Chops

Grilled Pork Chops with Honey Mustard Glaze

Macadamia Crusted Pork Tenderloin with Apricot-Hoisin Glaze

Grilled Spiced Pork Chops with Grilled Peach Salsa

 

Chicken and Turkey

Chicken Romano with Fire Roasted Sun-dried Tomato Sauce

Chicken Breast in Brandy Dijon Sauce

Chardonnay Braised Chicken with Garlic and White Wine

Chicken Marsala

Chicken alla Pizzaiola

Chicken Saltimbocca – Prosciutto and Sage in Marsala Wine Sauce

Goat Cheese and Roasted Bell Pepper Stuffed Chicken

Brined and Roasted Turkey Breast, Chardonnay Au Jus

 

 

Interactive Chef Stations

Chef Carved, offered with Au Jus and Silver Dollar Rolls

Beef Tenderloin with Horseradish Crème Fraîche

Roasted Salt Brined Turkey Breast with Stone Ground Mustard Sauce

Chipotle Rubbed Pork Loin, Honey Chipotle Glaze

 

“Fajita-Dillas” (Fajita/Quesadilla Combination) Made to Order

Southwestern Seasoned Chicken, Steak or Shrimp

Sautéed Poblano Peppers, Caramelized Sweet Onion, Shredded South of the Border Cheese

Guacamole, Salsa and Mexican Crema

 

Fresh Pastas Tossed to Order

Asiago Cream Sauce, Fresh Marinara, Alfredo, Roasted Garlic Oil, Basil Pesto

Chicken, Salmon, Shrimp and Beef

 

House Made Pizza (also see Flatbreads, Page 1)

Margherita, Basil Oil, Extra Virgin Olive Oil, Balsamic Reduction

Fresh Mozzarella, Parmigiano Reggiano, Fontina, Blue Cheese

Roma Tomatoes, Roasted Bell Peppers, Pears, Figs, Fresh Basil, Prosciutto di Parma, Hot Italian Sausage

 

Interactive Desserts

Crepes with Ricotta-Mascarpone and choice of Poached Pears, Cinnamon Apples,

Roasted Strawberry Sauce or Amaretto Chocolate Sauce

Bananas Foster with Vanilla Bean Ice Cream

Build Your Own Ice Cream Sandwich Bar

 

 

 

 

 

 

 

 

 

 

 


 

 

Desserts

 

Crème Brulée

Vanilla Bean, Double Deep Chocolate with Toffee Crumbles, Pumpkin Crunch, Coconut

 

Chocolate!

Chocolate Truffle Parfait with Vanilla Bean Mascarpone Mousse

Fleur de Sel Chocolate Bites

Bittersweet Chocolate Molten Cakes with Strawberry-Pomegranate Coulis

Chocolate Truffle Cake and Peanut Butter Mousse Parfait

Flourless Chocolate Cake with Kahlua Chocolate Drizzle

Fallen Chocolate Soufflé with Caramel Sauce

 

Incredibly Fabulous Cookies and Bars

Honey Roasted Peanut Crunch Granola and Butterscotch Chip

White Chocolate Chip and Dried Cranberry

Chocolate Chip Pretzel Bars

Snickerdoodles

Classic Chocolate Chip

Oatmeal Raisin

“Christmas Krak TM”   (Seasonal Only)

Baseball Bars with Butterscotch and Peanut Butter

 

Panna Cotta

Lemon with Blackberry Sauce

Chocolate with Port Soaked Cherries

Pumpkin with Ginger Crème Anglaise

 

Cupcakes and Mini Cakes

Vanilla Bean with Strawberry Buttercream

Lemon Curd with Lemon Buttercream

Carrot Pineapple Cupcakes with Coconut Cream Cheese Frosting

Black Forest with Chocolate Buttercream

Red Velvet with Cream Cheese Frosting

 

Fruit Themed

Lemon Curd Tartlets in Shortbread Crust

Roasted Pears with White Chocolate Zabaglione

Roasted Pineapple with Ginger Crème Anglaise and Caramel Dust

Cointreau Macerated Raspberries with White Chocolate Drizzle

Classic Apple Strudel

Key Lime Pie

Lemon Bars

Pecan Bites in Phyllo

Cointreau Macerated Berries

 

Bread Pudding

Caramel Apple with Fireball Flambé Apples

Bourbon Bread Pudding with Butterscotch Sauce

Dulce de Leche Bread Pudding

 

Signature Baby Cheesecakes

Classic Vanilla Bean, Decadent Chocolate, Pumpkin Pecan, or by request

Contact Chef Laura to Design Your Specialized Menu

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