price includes: china, utensils, glassware, & waitestaff file$34.00 hors d’oeuvres menu price...
Post on 19-Jul-2019
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$34.00
Hors d’oeuvres Menu
Price Includes:China, Utensils, Glassware, & Waitestaff
from the Main Dish Menu
a Selection of Artisian Breads,Fresh Brewed Coffe, Punch & Tea
All Menus Include
BUTTERFLIED LEG OF LAMB in Lemon Garlic Marinade with Rosemary
THICK AND JUICY COUNTRY STYLE PORK RIBS
CROWN ROAST OF PORK
LIGHT B UFFET select one of the following entrées
RO AST BEEF (add $1.00 per person)
RO AST BREAST OF TURKEY
HONEY MAPLE GLAZED HAM
RA VIOLI
FETTUCINI with Italian Sausa g e & Mushr oom Sauce
BREAST OF CHICKEN in Artic hok e Dijon Cr eam
P AST A PRIMA VERA
PENNE P AST A with Plum T omatoes, P ancetta, P o rtobellini
LASA GN A
CALIFORNIA CHICKEN OR CHEESE ENCHILAD AS in c hoice of Red Chili or T omatillo Sauce
DELI PLA TTER OF ASSORTED MEA TS & CHEESES served with a variety of Whole & Herbal Br eads, Relish Plate , and Sauces
A SELECTION OF THREE KINDS OF FINGER OR ARAM SAND WICHES
Fr
F or F
F
1. Dilled Ham Spr ead 2. Smok ed Salmon, Cr eam Cheese , Red Onion, and Caper 3. Cr eam Cheese , Salami, and Dijon Sauce 4. Dilled De viled Eg g and Cucumber 5. A v ocado and Ba y Shrimp 6. Apple Cur r ied Chic k en Salad 7. Roast Beef with Garlic Sauce 8. Ham and Artic hok e 9. T u rk e y and A v ocado
10. Ham, Salami, and Cheese 11. Assorted Cheese
SIDES & SALADS COLD SIDES
SEASON AL GREENS with Citrus Shallot V inaigr ette CHINESE P AST A SALAD with Spicy P eanut Sauce
TR OPICAL VEGET ABLE ASPIC with Pinea pple served with Ging er Mayonnaise
TRADITION AL GREEK SALAD of toma toes, cucumber s, onions, Kalamata Olives and F eta Cheese in olive oil with a hint of
Balsamic V ine gar & Or e g ano TRI-VEGET ABLE SALAD served with a Lemon T a rr a g on V inaigr ette
CAESAR SALAD FRESH DILLED RED PO T A T O SALAD
SPICY TR OPICAL CARR O T SALAD with Pineapple and Pignoli CURR Y RICE SALAD with Golden Raisins and Cocon ut
FRESH FR UIT SALAD with Mint Garni T ABBOULEH
P AST A PRIMA VERA SALAD with P esto ORZO SALAD with T omatoes, Cucumber , Goa t Che vr e , & F r esh Mint
CARIBBEAN STYLE BLA CK BEAN SALAD with thr ee-color Pe ppers & Sweet Spicy Dr essing
ISLAND STYLE MANGO, JICAMA & CORN SALAD in a Lime Cilantr o V inaigr ette
CLASSIC PEA SALAD with Bacon & W a ter Chestnuts TO ASTED SESAME NOODLE SALAD
MEDITERRANEAN COUSCOUS SALAD with Roasted Ve g etables & Kalamata Olives
CREOLE RED BEANS & RICE SALAD
HO T SIDES
BR O ASTED NEW PO T A T OES with Rosemary & Garlic MOR OCCAN STYLE COUSCOUS with dried
Apricots & Pistac hios SP ANISH RICE with fr esh Cilantr o
POLENT A with Spanish Onion, F ontina & Sun-dried T oma to MOST A CCIOLI with Plum T omatoes, P o r tobello Mushr ooms,
& Asia go Cheese P AST A PRIMA VERA with fr esh Basil & P a rmesan
SPICY MEXICAN-STYLE BEANS SEASON AL VEGET ABLE SA UTÉ
WILD RICE BLEND
Select one entrée and three items from the Sides & Salads Menu
includes a Selection of Artisian Breads,
esh Br ew ed Cof f ee & Assor ted T eas $25.50 per person
Additional Entrées, add 3.00 per person or additional Salads, ad d $2.00 per per son
or a Carv er f or Meat Selections, add $75.00
Price Includes: China, Utensils, Glassware,
& Waitestaff
HORS D'OEUVRESCOLD:
Crudite with Roasted Red Pepper & Curry Aioli Dipping SauceAssorted Domestic & Imported Cheeses & Seasonal Fresh Fruit BoardMimi Blini with Salmon Roe Caviar & DillSmoked Salmon Pancake Rolls with Garlic ChivesMini Bagels with Cream Cheese, Smoked Salmon, Cracked Black Pepper, Red Onions & CapersSalmon Stuffed EggsTequila Shrimp Tostadas with Fresh Cut Salsa & GuacamoleEndive Barquettes with Curried ShrimpMini Phyllo Cups filled with Crab MixCalifornia Roll SushiBlini with Smoked Trout PateTuna Stuffed Eggs with Caper AioliBaby Red Jacketed Potatoes with Creme Fraiche & CaviarHam Rarebit on Ciabatta Toasts with Dill GherkinsCranberry Chicken Phyllo CupsBlanched Asparagus wrapped in ProciuttoOriental Chicken Salad in Lettuce LeavesPetite Chili Cheddar Corn Muffins with Deviled HamChicken Pate with Cognac & Currants served with Sour Dough RoundsAssorted Mini Aram SandwichesDeviled Eggs with AvocadoHumus served with Pita Triangles & Assorted Bell Pepper SticksGruyere Palmiers with Spicy Green Olive TapenadeRadicchio Leaves with Wild Mushrooms & ParsleyRicotta & Sun Dried Tomato filled Toast Cups with Italian HerbsEndive Barquettes with Herbed Cheese & Basil SkewersMascarpone & Fruit TartletsAssorted Mini Brownies, Blondies, & Fruit Bars
HORS D'OEUVRESWARM:
KABOBS:Lamb & Eggplant with Rosemary
Chicken TeriyakiMango & Pork
Beef or Chicken SatayMoorish style Pork with Paprika, Cumin,
Thyme & ChiliVegetable or Pork Spring Roll
Oriental Baby Ribs with Hoisin SaucePork or Chicken Pot Sticker
Corn Cups filled with Chili, Chicken & CheeseCurried Walnut & Chicken Phyllo Triangles
Herbed Polenta baked in ProciuttoContinental Sausage Rolls with Hoisin Sauce
Mock Rumaki: (Prune, Apricot & Waterchesnut wrapped in Bacon)
Mini Beef WellingtonSwedish Meatballs in Sherried Cream or Provencal Sauce
Andouille Sausage Phyllo PursesSpinach & Sausage Stuffed Mushrooms
Ham & Fire Roasted Red Bell Pepper EmpanadasAsparagus Quiche (in Season)
Three Cheese QuicheGrilled Pepper Pepper Bruchetta
SpanakopitaShitaki & Portabello Mushroom Profiterole
SPECIAL HORS D'OEUVRES($4.00 per person)
Jumbo Prawn with Firecracker Cocktail Sauce
Oyster Shooters in Absolut Peppar
Bacon Wrapped Scallops
Grilled Tiger Shrimp with Tequila & Vidallia Onion Marmalade
Grilled Baby Lamb Chops with Mint Sauce
THE ALL NIGHTER - $34.00
THE DINNER COCKTAIL PARTY - $28.00(10 selections)
(15 selections)
Additional selections $3.00 each.
Price Includes:China, Utensils, Glassware,
& Waitestaff
ADDITIONAL HORS D’OEUVRES
COLD:
Pea Blini with Caviar Cucumber disks with Chili Shrimp Ahi Tartare on Ruffled Potato Chips Deviled Eggs with Capers & Cayenne Prociutto Wrapped Melon Balls Endive Boats with Smoked Salmon Vietnamese Rice Wraps with Hoisin Sauce Thai Vegetable Rice Wraps with Spicy Peanut Sauce Mexican Style Slaw Tortilla Wraps Moroccan Style Wraps with Couscous & Dried Fruit Black Bean, Corn & Tomato Wraps Middle Eastern Humus Rollups with Cucumber, Red Pepper, Black Olive & Feta Cheese
HORS D’OEUVRES
WARM:
Moroccan Chicken Filled Phyllo Triangles Cuban Chicken Filled Onion Yeast Dough Pockets Greek Lamb & Feta Filled Savory Pillows Asian Pork Filled Eggroll Wrappers
with Ginger Hoisin Sauce Prociutto & Tomato Filled Biscuits with Mozzarella Mexican Empanada Filled Tortillas Russian Piroshki Filled Biscuits Turkish Spiced Beef Filled Chapati Crab & Cream Cheese Filled Croissants Ginger shrimp in Coconut Ginger Pastry Tunisian Cheese Phyllo Purses with Pinenuts Southwestern Black Bean Filled Tortilla Pockets Ham, Cheddar, & Dijon Stuffed Biscuits Crostini with Tapenade Smoked Chicken & Brie Quesadilla with Caramelized Spanish Onions Crimini Mushrooms Stuffed with Spanish Ham Moroccan Style Lamb Balls Leek & Red Pepper Quiche Mini Roquefort Popovers Puff Pastry Pissaladieres Crostini Provencal Thai Curry Samosa Breaded Artichoke Heart with Boursin Cheese Lobster Scampi Puff Asparagus Rollup w/Prociutto, Swiss Cheese & Dijon Miniature Monte Cristo Sandwiches Bacon Wrapped Chopped Sirloin with Gorgonzola En Brochette
SWEET BITES
Brie & Marmalade in Puff Pastry Chocolate Cheesecake Drops
SPECIAL HORS D’OEUVRES ($3.50 PER PERSON)
Mini Crab Cakes with Saffron Aioli Oysters with Garlic Tarragon Crust Coconut Shrimp with Ginger Chili Marmalade
ENTRÉE’S
Fruit Medley Stuffed Pork Loin with Ginger Mango Glaze Seared Salmon with Maple Pear Topping (add $1.50) Costa Rican Coffee Glazed Pork Kabobs Braised Lamb Shanks Grilled Pork Tenderloin with
Jack Daniels Peach BBQ Sauce Chicken Provencal with Star Anise & Kalamata Olives Thai Curried Game Hens Baked Ribs with Chipoltle Raspberry Glaze Stir Fried Beef with Green Beans & Cherry Tomatoes Grilled Pork Chops with Braised Bacon,
Pomegranate, & Pine Nut Relish Rice & Feta Stuffed Baby Eggplant Beef Tenderloins stuffed with
Gorgonzola & Portobello Mushrooms (add $1.50)
SIDES & SALADS
Soba Noodle Salad with Grilled Sweet Potato, Eggplant, & Red Bell Pepper
Black Bean Salad with Avocado & Cilantro Artichoke & Celery Root Salad
with Mustard Dressing Shrimp, Cucumber, & Mango Salad (add $1.) Salami Pasta Salad with Basil Roasted Asparagus & Arugula Salad with Shallot Vinaigrette Tomato & Roasted Pepper Salad with
Honey Balsamic & Caper Berry Dressing Roasted Curried Cauliflower Bourbon Creamed Corn Roasted Carrots & Parsnips with Meyer Lemon Antipasto Pasta White Beans with Tomato & Spinach Wheat Berry, Golden Raisin, & Pecan Pilaf Stir Fried Tofu with Shitake Mushrooms & Chinese Pea Pods
WHAT’S NEW ON THE MENU
CATERING TERMS & CONDITIONSSACRAMENTO VALLEY
SERVICE PERSONNEL: Service staff is available at a rate of $18.00 per hour with afive (5) hour minimum per person. Bar staffing is available at a rate of $125.00 per (5)hour shift. Additional hours will be billed at a rate of $25.00 per hour. Meat carvers areavailable at a rate of $75.00 per event up to five (5) hours.
~ALL PRICES SUBJECT TO CHANGE~
SPECIAL SERVICE AND RENTALS: For your convenience we can arrange for andbook any of your special needs such as rental items, cake ordering, musicians and DJs,procure liquor, and halls or venues. A 17% surcharge will be added for this service. Thecost of any missing or damaged rental items will be added and reimbursed to the vendor.
PLATES, UTENSILS, LINENS, GLASSWARE & SERVICE: Some menus includeall of the above and some just include your plate, utensils, and cloth napkin. Horsd’oeuvre menus only include paper napkins. Please enquire if you are not certain.Golden Gourmet uses China or glass plates unless otherwise discussed.
NO WAITSTAFF//NO KITCHEN: There will be a $50. surcharge for service utilizingour equipment (ie. Chaffing dishes, serving pieces, linens, plateware, etc.) when there isno waitstaff present and/or no facility for cleaning food from serviceware.
FINAL GUEST COUNT: A guarantee of the number of guests expected to attend isrequired eight (8) days from the day of the event. In most cases this number may beincreased up to 10% up to the day of the event. Any changes after the guarantee will bebilled the day of the event.
DEPOSIT: A deposit of 25% of the total is due at the time of booking, which must beincreased to 50% one month prior to the event. The balance is due and payable ten(10) days prior to the event. 25% of the total fee is non-refundable if the function iscancelled more than thirty (30) days before the reserved date. All cancellations madethirty (30) days or less from the date of the event shall forfeit all deposits made to date.Please make checks payable to Liza Kilgariff with a notation in the memo sectionsaying Golden Gourmet Catering.
GRATUITY: A 17% service charge is added to all contracts.
CREDIT CARDS: Golden Gourmet accepts Master Card, Visa, and Discover cards.There is a 2% fee for this service.
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