CATERING MENU CORPORATE MENU
CATERING MENU
Hors d’Oeuvre
COLD
-Fresh Vegetable Spring Rolls with Soy Ginger Sauce
-Chilled Asparagus Wrapped with Garlic Herb Cheese and Proscuitto
-Shrimp and Herb Salad in Cucumber Cup
-Blue Cheese and Walnut Spread on Endive Spear
-Smoked Salmon on Toasted Pumpernickel with Chive Horseradish Sauce
-Tuna Tartar on Herb Flat Bread with Wasabi Mayonnaise
-Crab Salad in Red Potato Cup with American Caviar
-Tuna Salad Deviled Egg with Black Olive
-Lentil Humus on Toasted Pita Chip
-Guacamole on Spicy Carrot Chip
-Mango and Black Bean Salad Tartlets with Red Pepper Sour Cream
-Reverse California Crab Roll with Pickled Ginger and Soy Sauce
-Smoked Chicken and Pecan Salad on Cucumber Round
-Lobster Medallion on Corn Griddle Cake with Louis Sauce
-Gorgonzola Stuffed Figs with Crispy Pancetta (seasonal)
-Manchego Cheese and Quince Paste on Toasted Black Olive Bread with Pomegranate Molasses
- Chilled Poached Shrimp on Skewer with Radicchio Tartar Sauce
-Serrano Ham and Melon with Aged Balsamic Vinegar
-Goat Cheese Canapés with Sweet Peppers
-Scallop Ceviche in a Cucumber Cup
- Stuffed Grape Leaves
- Blue Cheese Mousse Canapés
- Poached Shrimp with Basil Aioli Crostini
HOT
-Seared Shrimp in Anchovy Butter Wrapped in Snow Peas
- Cajun Crab Cakes with Honey Creole Sauce
- Charred Beef Medallion on Pumpernickel with Red Onion Jam
- Petite Ratatouille on Focaccia Toast with Red Pepper Sauce
- Grilled Young Lamb Chop with Olive Tapenade
- Mango and Lobster Quesadillas with Avocado Cream
- Scallops Wrapped Apple Wood Smoked Bacon
- Thai Chicken Sate with Spicy Peanut Sauce
- Beef Sate with Soy Lime Aioli
-Seared Pork Sate with Hoisin Sauce
- Feta Cheese and Spinach Phyllo Turnovers
-Crispy Portobello with Truffle White Bean Puree
- Macadamia-Coconut Crusted Gulf Shrimp Citrus Mayonnaise
- Asparagus Wrapped in Phyllo Drizzled with Honey
-Caribbean Jerk Spiced Swordfish Skewer with Pineapple-Plum Coulis
-Exotic Mushroom Pizza with Pecorino Cheese and White Truffle Oil
-Duck Confit Quesadilla with Cucumber Mint Yogurt Sauce
-Crispy Vegetable Rolls with Soy Dipping Sauce
-Seared Salmon Cake with Tropical Fruit Relish
-Lamb Meatball with Remesco Sauce
-Sun-Dried Tomato and Goat Cheese Tarts
-Andouille and Linguica Sausage en Croûte with Creole mustard
-Sausage or Shrimp and Crab Herb Stuffed Mushrooms
-Skewered Chinese Pork Bites
Platters and Displays
Native Fresh Vegetable Display
Crisp Fresh Vegetables, Roasted Red Pepper Humus, and Tangy Herb Dip
Cheeses From Around the World
Finest Domestic and Imported Cheeses, Specialty Crackers, Artisan Breads
And Seasonal Fruit
Antipasto Display
Grilled Zucchini, Eggplant, Marinated Artichoke Hearts, Oil Cured olives, Pepperoncini, Cherry Peppers, Genoa Salami, Capicola, Fresh Mozzarella, Provolone Cheese, Vine Ripe Tomatoes, Roasted Peppers
Artisan Breads and Herb Focaccia
Pates and Terrines
Country Style Pates, Pate en Croûte,
Fancy Sliced Loaf Bread, Savory Crackers and Fruit Garnish
Southwestern Layered Dip
Seven layers including Beef, Beans, Cheese, and Salsa Served with White Corn Chips
Smoked Fish display
Maple Smoked Salmon, Trout, and Bluefish, Accompanied by Chopped Tomatoes, Hard-Boiled Eggs, Bermuda Onions, Capers and Crème Fraîche.
Fresh Fruit Display
Seasonal Fruit Skewers with Sabayon Dipping Sauce and Honey Whipped Cream
Shellfish Tasting
Jumbo Shrimp, Top neck clams, King Crab Claws and Local Seasonal Oysters
Includes Cocktail and Creamy Horseradish Sauces with Lemon Wedges
Soups
New England Clam Chowder
Soda Crackers and Tabasco Sauce
Butternut Squash Bisque
Ginger Cream with Chive
Shrimp Bisque
Shrimp and Scallion Relish
Roasted Tomato Soup
Cream Fraîche and Tarragon
Vichyssoise
Crispy Leeks and Chives
Gazpacho
Cucumber, Pepper, and Onion Brunoise
Chicken consommé
Chicken Dumplings and Petite Vegetables
Salads
Hearts of Romaine Salad
Caesar Dressing with Pecorino Romano Cheese
Organic Field Greens
Honey Balsamic Vinaigrette
Tri-Color Greens
Belgian Endive, Arugula, Radicchio in Blue cheese dressing
Baby Spinach Salad
Cremini Mushrooms in Warm Bacon Vinaigrette
Frisse and Pear
Figs, Toasted Almonds and Goat Cheese with Orange Vinaigrette
Waldorf Salad
Jonathan Apples and Candied Walnuts
Small Plates
Sirloin Carpaccio
Arugula Salad, Shaved Parmesan and Lemon Truffle Vinaigrette
Mushroom Strudel
Exotic Mushroom Mix with Mascarpone, Hazelnuts and Thyme Sauce
Crab Cakes
Organic Field Greens and Louis sauce
Sautéed Shrimp
Anchovy Butter and Snow Peas
Grilled Portobello
Rosemary Soft Polenta, Stewed Tomatoes and Shaved Pecorino Romano Cheese
Vegetable Terrine
Market Inspired with Red Pepper Coulis
Pan Seared Day Boat Sea Scallops
Celery Root Puree and White Truffle Oil
Moscovy Duck Confit
Pulled Leg Meat with Orechettie Pasta, Chayote and Red wine Sauce
Chicken Croquets
Saffron and Herb Crust with Lemon Aioli
Entrees
Seared Curry Rubbed Chicken
Baby Bok Choy, Sticky Rice and Pineapple Chutney
Free Range Organic Chicken Breast
Herb Red Potato Cake, Young Green Beans, and Porcini Mushroom Sauce
Pan Seared Halibut (seasonal)
Shaved fennel Salad, Purple Mashed potatoes Orange Vinaigrette
Veal Cutlet
Stuffed with Prosciutto and Parmesan Cheese
Pan Seared Salmon
Spatzel, Spinach and Lemon Butter
Market inspired Grilled Vegetable Tart
Honey Roasted Shallots and Port Wine Vinaigrette
Molasses Marinated Pork Tenderloin
Caramelized Onions and Apples with Garlic Red Mashed Potatoes
Poached Salmon
Béarnaise Sauce and Asparagus and Tomato Concasse
Roasted Beef Tenderloin
Cabernet Wine Sauce and Blue Cheese Mashed Potatoes
Roasted Semi-Boneless Chicken
Lemon, Rosemary and Chicken Jus
Grilled Swordfish
White Bean Ragu with Tomato-Basil Sauce and Lemon Butter
Herb Crusted Rack of Lamb
Au Gratin Potatoes, Broccoli Rabe with a Rosemary Lamb Jus
Chef Dave’s Lasagna
Natural, Choice Grade Beef with Market Inspired Vegetables
Desserts
Seasonal Fruit Cobbler
Maple Whipped Cream and Mint
Chocolate Decadence Cake
Milk Chocolate Sauce and Fresh Berries
Tahitian Vanilla Bean Cheese Cake
Graham Cracker Crust and Lemon Zest
Market Inspired Fruit Tart
Lemon Custard and Blackberry Coulis
Lavender Crème Brûlée
Lemon Pistachio Cookie
Grand Marnier Chocolate Mousse
Carlsbad Strawberries and Candied Orange Zest
Our culinary team at The Cooking Coach has designed our menus with flexibility to meet certain dietary needs or restrictions. Any member of our talented team welcomes client customization and will accommodate requests appropriate to their event. Our menus are subject to change due to seasonal availability. Prices subject to change.
CORPORATE MENU
Composed Salads-11.95 per person
Grilled Chicken Caesar Salad
Crisp romaine lettuce, tossed with a creamy classic Caesar dressing, homemade croutons, garlic and soy marinated grilled chicken breast topped with 24 month aged Parmesan cheese.
For an additional $2.00 per person substitute-
Thinly sliced red wine marinated flank steak
Or
Pan seared shrimp in anchovy butter
Tuna Niçoise Salad
Organic Baby Greens, topped with pan seared Albacore Tuna, Haricot Vert, red bliss potatoes, hard boiled egg, and red onions dressed with caper lemon vinaigrette
Greek Salad
Field Greens, crumbled Feta, cucumber, tomato, bell peppers dressed with a red wine vinaigrette
Orange Teriyaki Glazed Salmon Salad
Homemade teriyaki glazed salmon oven roasted and served over fresh field greens with grape tomatoes
Cobb Salad
Herb roasted chicken, apple smoked crumbled bacon, fresh avocado, and Oregon blue cheese, over a bed of romaine, dressed with a creamy ranch dressing
Chef Salad
Boar’s Head Brand thinly sliced roast beef, turkey and ham, with aged Swiss and Cheddar cheeses, hard boiled egg, cucumbers, vine-ripened tomatoes, carrots, and onions, with a red wine vinaigrette or creamy Italian dressing
***All salads served with Artisan Bread***
Soups- 4.50 per person
Tomato Basil Soup
Vine ripened tomatoes tossed with fresh garlic, basil and extra virgin olive oil, slowly roasted, pureed and finished with a touch of cream, and a basil pistou
Chicken and Dumpling
Homemade potato dumplings, diced chicken, simmered with carrots, onions and celery in a rich chicken stock
Smoked Andouille New England clam chowder
Sautéed smoked Andouille Sausage with onions, celery, chopped Cherry Stone Clams, and potatoes in a white creamy clam broth
Cream of Broccoli
Broccoli, leek and onions sautéed, pureed and finished with a velvety vegetable veloute
Puree of Split Pea with Smoked Ham
Braised smoked Ham Hock, with pureed split peas, onions and carrots
Minestrone
Thickly chopped Pancetta, with white beans, carrots, celery, onions, potatoes, and pasta shells, finished with a 24 month aged Parmesan cheese
Shrimp Bisque
Rich, silky shrimp stock, finished with a touch of sherry and cream topped with chopped shrimp and fresh snipped chive
***All soups served with Artisan Bread***
***Ask about our seasonal soup specials***
Sandwiches- 9.50 per person
Classic Chicken Caesar Wrap
Great chicken Caesar salad wrapped into a sandwich
Black Forest Smoked Ham and Swiss
Thinly sliced Black Forest Ham, aged Swiss cheese, lettuce, tomato and spicy whole grain mustard on a crusty baguette
Roasted Turkey and Brie
Thinly sliced oven roasted turkey with warm Brie, lettuce, tomato and a basil aioli on a crusty baguette
Roast Beef and Cheddar
Thinly sliced rare roast beef, aged Cheddar cheese, lettuce, tomato, and caramelized red onion, with a creamy horseradish sauce on a toasted baguette
Homemade Chicken, Tuna or Egg Salad
On your choice of white, wheat, rye or baguette served with lettuce and tomato
Veggie Lover’s Delight
Lettuce, tomato, onion, sprouts and cucumbers on a multigrain baguette with a red wine vinaigrette dressing
Italian Meatball Sub
Homemade Italian meatballs simmered in tomato sauce topped with aged Parmesan cheese and Mozzarella
Chicken Parmesan Sub
Breaded and lightly fried chicken breast, topped with tomato sauce, aged Parmesan cheese and Mozzarella
Eggplant Parmesan Sub
Sliced eggplant that’s lightly fried and then baked with tomatoes and basil topped with aged Parmesan cheese
Chicken Cutlet Sub
Breaded and lightly fried chicken breast with melted Cheddar cheese and bacon, tomatoes and roasted garlic served on a crusty baguette
*** All sandwiches are served with Italian Potato Salad, Macaroni Salad, Field Greens Salad or Coleslaw and Chef Dave’s half sour pickles***
Sandwich Platters- $12.50 per person
For a sandwich Platter you may choose from any 3 of the cold sandwich choices along with 2 side salads.
Deli sandwich platters are served with a relish tray of lettuce, tomato, onions, pickles and assorted condiments.
Sandwiches can me made into a convenient boxed lunch for an additional $3 per person.
Boxed lunches will include a sandwich, side salad, pickle, whole fruit and water.
Build your own sandwich deli trays are also available.
***We proudly serve Boars Head Brand Cold Cuts***
Lunch Entrees- $15.00 per person
Italian Lasagna
Layers of ground beef, sweet Italian Sausage, Ricotta and Mozzarella cheeses, and pasta in a sweet tomato basil sauce (Italian grandmother’s recipe)
Vegetarian Lasagna
Layers of sautéed spinach and vegetables, white sauce, pasta, 4 cheeses, topped with a sweet tomato basil sauce
Seafood Lasagna
Layers of sautéed shrimp and scallops, a creamy white seafood sauce, pasta and cheese
Sausage and Peppers
Sautéed sweet and mild Italian sausage, onions and a variety of bell peppers in rich tomato sauce
Chicken Marsala
Sautéed chicken and mushrooms, in Marsala wine sauce, with fresh peas, topped with crispy prociutto
Chicken Florentine
Lightly battered and pan fried chicken breast with a lemon butter sauce over spinach.
Lemon and Rosemary Roasted Chicken
Bone in chicken parts roasted with garlic, olive oil, lemon and rosemary.
Stuffed Meatloaf
Traditional meatloaf stuffed with spinach, tomato and mozzarella.
Pan Seared Salmon
Crispy Atlantic Salmon with lemon dill capers and butter
Roasted Turkey with Pan Gravy
Brined Free Range Turkey that is oven roasted and sliced, served with pan country gravy.
Maple Glazed Pork Loin
Pork Loin marinated in Grade “A” Vermont maple syrup, then slow roasted
Shrimp in Pink Cream Sauce with Four Cheese Tortellini
Sautéed Black Tiger Jumbo Shrimp with a light tomato cream sauce and Four Cheese stuffed Tortellini
Braised Beef and Mushrooms
Choice Grade beef, braised in red wine sauce with exotic mushrooms
Barbeque Beef
Braised beef brisket smoked with homemade honey barbeque sauce
Eggplant Parmesan
Layers of lightly battered and fried eggplant, tomato sauce and aged Parmesan cheese
Classic Mac and Cheese
Baked macaroni with aged cheddar cheese sauce and crispy Pancetta
California Shellfish Stew
Carlsbad Black Mussels, Clams, and Shrimp served with a saffron red pepper shellfish broth
***All entrees are served buffet style for a minimum of 15 people with your choice of Field Green Salad or Classic Caesar, one side dish, and Artisan bread and butter***
Side Dishes
Roasted Red Bliss Potatoes with Rosemary and Garlic
Mashed Potatoes
Potatoes au Gratin
Sweet Potato Puree
Basmati Rice Pilaf
Bulgur Wheat Pilaf
Israeli Couscous
Sautéed Seasonal Vegetables
Sautéed Spinach
Desserts-$3.00 per person
Assorted Cheesecakes
Rich NY style cheesecake with seasonal fruit puree
Triple Chunk Chocolate Fudge Brownies
Rich moist chocolate decadence
Seasonal Fruit Cobblers
Sautéed seasonal fruit baked with homemade cobbler dough and served with flavored whipped cream
Assorted Cookies
Chocolate chip, white chocolate Macadamia, peanut butter, or oatmeal raisin
Warm Chocolate Bread Pudding
Variety of breads baked with chocolate custard and served with rum crème anglaise and milk chocolate sauce
Caramelized Apple Tart with Maple Cream
Baked seasonal apples in a vanilla custard served with maple whipped cream
Our culinary team at The Cooking Coach has designed our menus with flexibility to meet certain dietary needs or restrictions. Any member of our talented team welcomes client customization and will accommodate requests appropriate to their event. Our menus are subject to change due to seasonal availability. Prices subject to change.
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