Appetizers: SPINACH ARTICHOKE DIP WITH CROSTINI AND CRUDITE
First Course: APPLE PECAN FETA SPINACH SALAD with CRANBERRIES & CIDER VINAIGRETTE
Entrees: HERB ROASTED BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Side: Dishes ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS AND CREAMY GARLIC MASHED POTATOES
Dessert: DARK CHOCOLATE MOUSSE WITH WHIPPED CREAM AND FRESH BERRIES
Appetizers: CHICKEN LETTUCE CUPS AND EDAMAME WITH SPICY DIPPING SAUCE
Main Course: ASIAN MARINATED SEARED SEA BASS
Sides: GRILLED BABY BOK CHOY AND WHITE JASMINE RICE
Dessert: GRILLED TROPICAL FRUIT WITH COCONUT WHIPPED CREAM & TOASTED COCONUT
Appetizers: CHARCUTERIE BOARD WITH CHEESES, CRACKERS, NUTS AND GRAPES
Main Entree: MEDITERRANEAN CHICKEN BREASTS – Braised in lemon, garlic kalamata and green olives pan sauce, garnished with fresh parsley
Side Dish: QUINOA TABBOULEH – Quinoa, cherry tomatoes, english cucumber, Feta cheese, fresh mint and scallions in lemon vinaigrette
Dessert: ROUND LAYERED CAKE – Choice of flavor and buttercream frosting garnished with fresh berries
Appetizers: BRUSCHETTE AL POMODORO- Marinated tomatoes, red onion, basil & garlic, in extra virgin olive oil on toasted garlic baguette slices.
Salad: CAESAR SALAD WITH CHERRY TOMATOES & GOURMET CROUTONS
Entree: SLOW BRAISED- BEEF SHORT RIBS IN RED WINE & BEEF STOCK
Sideses: FRESH TAGLIATELLE PASTA AND SAUTEED ASPARAGUS WITH LEMON
Dessert: CREME BRULEE WITH FRESH STRAWBERRY GARNISH
Appetizers: WARM TORTILLA CHIPS AND QUESO WITH FRESH GUACAMOLE
Main Course: CRISPY CHICKEN CHIMICHANGAS with SALSA VERDE – Shredded chicken, sauteed spinach & onion in sour cream sauce, wrapped in flour tortilla, seared golden brown and smothered in green salsa.
Sides: SEASONED BLACK BEANS, MEXICAN RICE AND GRILLED MEXICAN SQUASH
Dessert: SOPAPILLA CHEESECAKE – Layers of cream cheese, crescents and cinnamon sugar
Appetizer: BACON AND CHEDDAR CHEESE PUFFED PASTRY PINWHEELS
Salad: CITRUS SALAD WITH PINK GRAPEFRUIT, BLOOD ORANGE, CARA CARA ORANGES WITH CITRUS HONEY DRESSING
Main Course: SWEET & SAVORY CREPES – Portobello mushroom, spinach and creamy gruyere cheese sauce. Or, Fluffy Scrambled Eggs, with Ham and Hollandaise Sauce And strawberries with creamy whipped cream cheese, lemon, honey and mint
Side: CRISP PARMESAN HASH BROWN CUPS with fresh chives
Dessert: FRESH BAKED COOKIES packaged in cellophane with ribbon as a take home gift for guests
All menus can be customized, and Chef Janice will gladly make recommendations if needed.
A 50% deposit is requested to secure an event.
Contact us now and reserve your event date today!
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