Hot Hors Dâ??oeuvre Selections
Lobster and Rock Shrimp Spring Roll with Two Sauces
Dungeness Crab Cake
with grain mustard remoulade
Crisp Wild Mushroom Polenta Cakes
with roasted garlic and rosemary
Crispy Chicken And Shitake Dumpling
with scallion-soy dip
Stuffed Mushrooms
with spinach and fontina
Honey-soy Glazed Chicken Satay
with peanut sauce
Balsamic Glazed Beef Tenderloin Skewers
Crispy Salmon Croquettes
with citrus-dill cream
Little Smokies in a Blanket with Mustard
Risotto Cakes
with lemon and parmesan
Crisp Buttermilk Oysters
with tarragon mayonnaise
Twice Baked Yukon Gold Potatoes
with vermont cheddar and double smoked bacon
Panko Crusted Prawn
with ginger-orange cream
Crispy Four Cheese Ravioli
with marinara sauce
Cold Hors Dâ??oeuvre Selections
Ahi Tuna Tartar
with lime zest, ginger and wasabi cream
Vegetarian Summer Roll with Peanut-Soy Dip
Chili Spiced Crab Salad
with mango and cucumber
Ratatouille Toast
with calamata olive and goat cheese fondue
Classic Ahi Tuna Poke
Peppered Filet of Beef
with horseradish mousse and cornichon
Marinated Bay Shrimp
with smashed avocado and tomato on cucumber round
Truffled Artichoke and White Bean Tartlet
Rock Shrimp And Scallop Ceviche
with avocado and radish
Garbanzo Bean Tartlet
with eggplant, roasted tomatoes and cherry peppers
Smoked Salmon On Pumpernickel
with dill creme fraiche
New Potatoes
with american sturgeon caviar and chive crème fraiche
Pesto Chicken Salad Crostini
with oven dried roma tomatoes
Herbed Profiteroles
with duck liver mousse and port wine cherries
Saffron Poached Maine Lobster
with roasted red pepper mayonnaise
Sandwiches Selections
Albacore Tuna Salad
marinated tomato and fresh greens on whole grain bread
Marinated Grilled Chicken
with slow-roasted roma tomatoes, baby arugula and basil aioli on french baguette
Chicken Salad
watercress, green apple and smoked bacon wrap
Black Forrest Ham and Gruyere
with honey grain mustard on pumpernickel
Smoked Turkey Breast, Avocado and Peppered Bacon
with triple cream brie on sourdough
Roasted Portobello Mushroom
sweet peppers, spring greens and spiced eggplant spread wrap
Salad Selection
Greek-inspired Chopped Salad
with romaine, grape tomatoes, calamata olives, cucumber and feta cheese with dill vinaigrette
Classic Caesar
with garlic croutons, shaved reggiano and traditional dressing
Fingerling Potato Salad
with cornichons and red onion in a pommery mustard dressing
Pasta Salad
with sopressata, mozzarella, roasted peppers and capers, in a red wine-oregano vinaigrette
Heirloom Tomato
with buffalo mozzarella, shaved red onion and aged balsamic
Sample First Course Menu
Wild Mushroom Risotto
with parmesan and spinach
Roasted Butternut Squash Soup
with brioche croutons and spiced creme fraiche
Four Cheese Ravioli
with walnut-sage brown butter
Dungeness Crab Roll
with citrus-miso vinaigrette with shaved fennel and baby greens
Herbed Goat Cheese Crostini
with roasted garlic, bell pepper salad and basil vinaigrette
Fennel Crusted Ahi Tuna
tomato confit with fingerling potatoes, haricot vert and a tapenade dressing
Marinated Salmon
with dill crème fraiche, cucumber and potato blini
Classic Caesar Salad
with traditional dressing
Maryland Style Crab Cake
with a roasted corn salsa and smoked chili vinaigrette
Sample Main Entrees
Thyme Roasted Halibut
with fennel confit, whipped potatoes and tomato jus
Rainbow Trout
with caper brown butter, haricot vert almondine and wild rice
Slow Cooked Atlantic Salmon
with sweet pepper piperade, mascarpone polenta and wilted spinach
Maine Lobster
with curried-carrot broth, soba noodles, shitake and pea shoots
Thyme Basted Organic Chicken, Mustard Jus, Potato Puree And Green Asparagus
Herb Roasted Beef Tenderloin
with potato leek gratin and baby artichokes
Peppered New York Strip
with roasted garlic potato puree, wilted spinach and brandy shallot jus
Rosemary Roasted Leg Of Lamb
with white beans, tomato and roasted garlic jus
Rack Of Lamb
with herbed jus, wild mushroom, english peas and parmesan gnocchi
Veal Scaloppini
with lemon-sage butter, roasted yukon gold potatoes and glazed seasonal vegetables
Seared And Roasted Muscovy Duck
with a ragout of green lentils and pancetta, sweet and sour endive
Off The Grill
Hamburgers
All Beef Hotdogs
Honey-mustard Bbq Chicken
Sweet And Sour Glazed Baby Back Ribs
Garnishes To Include
Hamburger And Hot Dog Rolls
Cheddar, Swiss And American Cheese
Ketchup, Dijon Mustard, Yellow Mustard, Mayonnaise, Relish
Grilled Onions, Pickles, Lettuce And Tomato
Side Items
Classic Cole Slaw
Baked Beans
Yukon Gold Potato Salad
Chopped Salad
with bacon
Tomato And Bleu Cheese
Kettle Cooked Potato Chips
Dessert
Cookies
Brownies
Meat, Fowl and Fish
Roasted Beef Tenderloin
with shallot-thyme sauce
Whole Roasted New York ""Au Pouve""
with brandy-peppercorn sauce
Organic Chicken and Wild Mushrooms
with roasted garlic and rosemary
Proscuitto Crusted Pork Loin
with dried fruit compote and port wine
Balsamic Basted Leg of Lamb
with tomato confit and calamata olives
Slow Cooked Atlantic Salmon
with grain-mustard tarragon jus
Pan Seared Halibut
with caper brown butter and lemon confit
Starches
Roasted Garlic Potato Puree
with crème fraiche
Yukon Gold Potato and Leek Gratin
with aged gruyere
Crispy New Potatoes
with spring onions and fresh thyme
Baked Pipette Pasta
with parmesan and pancetta bread crumbs
Wild Mushroom Risotto
with pecorino romano and baby spinach
Vegetables
Wilted Spinach
with caramelized onions
Roasted Butternut Squash
with sage and crispy spinach
Sesame Broccoli With Toasted Garlic
Glazed Spring Vegetables
with herb infused olive oil
Caramelized Fennel and Haricot Vert
with toasted hazelnuts and orange zest
Grilled Asparagus
with pommery mustard vinaigrette and mimosa garnish
Salads
Carving Station Items Always Available. Please Inquire For Further InformationBaby Greens
with cherry tomatoes and balsamic vinaigrette
Arugula Salad
with shaved pears, candied walnuts and blue cheese
Chopped Salad
with romaine, grape tomatoes, calamata olives, cucumber and feta with dill vinaigrette
Passed Hors Dâ?? Oeuvres
Olive Oil Poached Tuna
with calamata olives, capers and cured roma tomatoes on reggiano crisp
Sicilian Anchovy
toast with classic piperade garnish
Veal Saltimbocca Roulade
with fontina and crisp sage
Crisp Porcini Arancini
Cold Buffet Items
Antipasto Display Of Marinated Roasted Vegetables, Air-dried Meats, Cheeses And Condiments
Salad Of Arugula, Shaved Fennel, Orange And Fig Balsamic Vinaigrette
Pasta Station
Farfalle
with pancetta, peas and parmesan cream
Four Cheese Ravioli
with basil-tomato sauce and extra virgin olive oil
Carving Station
Herb Roasted Pork Loin
with balsamic jus, braised greens and dried fruits
Garlic Basted Leg Of Lamb
with roasted potatoes and olives
Mini Sweets
Cannoli, Tiramisu, Hazelnut Roulades And Espresso Chocolate Tart
Passed And Stationary Hors Dâ?? Oeuvres
Rock Shrimp And Scallop Ceviche
with avocado and tortilla strips
Maine Lobster Salad
with chilies, lime and cilantro on blue corn chip
Pulled Duck Quesadilla
with roasted tomato salsa
Crispy Toasted Corn Cakes
with fire roasted poblano chilies
Crispy Tortilla Chips
with chipotle salsa, con queso and guacamole dips
Buffet
Caesar Salad
with red chile croutons and shaved parmesan
Braised Beef Manchaca Enchiladas
with fire roasted red chili sauce and queso fresco
Chicken And Spinach Enchiladas
with a garlic and jack cheese crème
Mexican Rice
with pinto beans, tomatoes, peas, roasted corn and cilantro
Fish Taco Station
Breaded Halibut
with warm corn tortillas, shredded cabbage, cilantro crema and pico de gallo
Menu for P+C Catering is provided by findrestaurantmenu.com
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