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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***
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
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
prosciutto
Chicken Florentine
Lightly battered and pan fried chicken breast with a lemon butter sauce over
spinach
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
Braised beef brisket smoked with homemade honey barbeque
sauce
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.
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
Chicken Parmesan
Layers of breaded and fried chicken, toped with tomato sauce and Mozzarella
cheese
Meatballs
Homemade meatballs stewed in tomato sauce
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
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.
Cocktail Party Menu
Artisan Cheese Display with Cured Meats and Marinated Vegetables
Award winning international selection of fresh and aged cheeses with assorted crackers and thinly sliced meats
Vegetable Display with Assorted Dips
Assortment of garden fresh vegetables arranged with a variety of homemade dipping
sauces
Passed Hors D’oeuvres
Cold
Liza’s Stuffed Grape Leaves
A Delicious Stuffing of Tomatoes, Rice, Onions, and Lemon Juice Wrapped in a Grape Leaf
and Then Slowly Braised
Seafood Seviche
A Combination of White Fish, Shrimp, and Scallops Marinated in Lime Juice and Severed
in a Cucumber Cup with Chive Sour Cream
Seared Beef Medallions on Toasted
Pumpernickel with Red Onion Jam
Seasoned and Seared Choice Cut Beef Tenderloin Thinly Sliced and Served over Toasted
Pumpernickel with a Sweet and Savory Red Onion Jam
Ahi Tartar Served on Flat Bread with
Wasabi Aioli
Sushi Grade Diced Ahi Marinated in Sesame Oil Served over Flat Bread with Wasabi
Aioli
Mango and Black Bean Tartlets
Iced Sweet Mangos Tossed with Cilantro, Jalapeño, and Black Beans with a Splash
of Lime Juice Served in a Buttery Phyllo Pastry Basket
Poached Shrimp Crostini with Basil Aioli
Large Butterflied Black Tiger Shrimp Slowly Poached in White Wine and Herb Reduction
Served with Basil Aioli on a Toasted Baguette
HOT
Cajon Creole Crab
Cakes
Jumbo Lump Crab Meat Combined with Cajun Seasonings, Bacon, and Scallions that has been
Lightly Breaded, Pan Fried and Served with a Honey Creole Sauce
Petite Ratatouille
Small Diced Zucchini, Squash, Red Onion, Red Pepper, and Garlic Sautéed in Olive
Oil and Served over a Toast Round with Roasted Red Pepper Sauce
Beef and Chicken Sates
Choice Cut New York Strip Steak and Free Range Organic Chicken Breast cut into Strips
and Marinated for Forty-Eight Hours in a Combination of Asian Flavors and Served with a
Lime Aioli or Spicy Peanut Dipping Sauce
Roasted Duck
Quesadilla
A Combination of Roasted Duck, Red Peppers, and Aged Cheddar Cheese Seared and Served
with Avocado Cream
Andouille Sausage Wrapped in a Puff
Pastry
Spicy French Sausage Seared and Wrapped in Puff Pastry Dough and Baked Until Golden
Brown Served with Country Dijon Mustard
Fall Flavors
Artisan Cheese Display with Cured Meats and Marinated Vegetables
Award winning international selection of fresh
and aged cheeses with assorted crackers and thinly sliced meats
Seared Beef Medallions on Toasted
Pumpernickel with Red Onion Jam
Seasoned and Seared Choice Cut Beef Tenderloin Thinly Sliced and Served over Toasted
Pumpernickel with a Sweet and Savory Red Onion Jam
Brown Sugar Cured Pork Tenderloin
with a Cranberry Relish
Brown Sugar Spiced Rubbed Pork Tenderloin Oven Roasted and Thinly Sliced Served with a
Cranberry Apple Relish
Exotic Mushroom Pizza
A Combination of Wild Forest Mushrooms and Aged Pecorino Cheese over a Thin Crust
Drizzled with Truffle Oil
Field Greens Salad with Dried
Cranberries and Goat Cheese
A Blend of Baby Greens, Dried Cranberries, Goat Cheese, and Light Vinaigrette
Jonagold Apple Waldorf
Salad
Sweet Washington State Jonagold Apples tossed with Celery, Candied Walnuts, and
Mayonnaise
Maple Chili Glazed Chicken over Sweet
Potato Puree
Grilled Chicken Marinated in Grade A New Hampshire Maple Syrup and Chili Garlic Sauce
Served Over a Sweet Potato Puree
Red Wine Braised Beef Short
Ribs
Choice Cut Beef Short Ribs Slowly Simmered in Red Wine and a Brown Veal Stock
Reduction
Roasted Garlic Smashed Red
Potatoes
Flavors of the Hawaiian Islands
Artisan Cheese Display with Cured Meats and Marinated Vegetables
Award Winning International Selection of Fresh and Aged Cheeses with Assorted Crackers and Thinly Sliced Meats
Spicy Chicken Winglets
Deep Fried Chicken Wing Drumettes Served with a Pineapple Reduction and Chili Pepper
Dipping Sauce
Seared Beef Kabobs with Teriyaki Glaze
Skewers of Tender Beef Marinated Overnight then Grilled with a Sweet Rice Wine and Soy
Sauce Glaze
Ahi Cakes with Wasabi
Aioli
Sashimi Grade Ahi Tuna Finely Chopped and Blended with Dill and Panko Bread Crumbs
Seared to Order and Served with Japanese Horseradish Mayonnaise
Mango and Black Bean
Tartlets
Diced Sweet Mangos Tossed with Cilantro, Jalapeño, and Black Beans with a Splash
of Lime Juice Served in a Buttery Phyllo Pastry Basket
Field Greens Salad with Mandarin
Oranges with Citrus Vinaigrette
A Crisp Blend of Baby Lettuces with a Tangy Citrus Dressing
Macadamia Nut- Crusted Pork Loin with
Tropical Fruit Salsa
Boneless Pork Loin Marinated in Pua’a Marinade Oven Roasted with a Macadamia Nut
Crust Served with a Blend of Tropical Fruits
Sweet and Sour Chicken Breast
Pan Fried Maui Moa Flavored Chicken Breast
Kahuku Corn Smashed
Potatoes
An O’ahu Version of Mashed Potatoes with the Addition of Sweet Corn
The Italian Feast
Antipasto Display with Cured Meats, Cheeses and Marinated Vegetables
A Selection of Italian Fresh and Aged Cheeses with an assortment of Salamis and Marinated Vegetables
Roasted Tomato Bruschetta
Crusty Garlic Crouton topped with Vine Ripe Tomatoes Slowly Roasted with Fresh Garlic,
Basil,and
Olive Oil
Sausage Marsala Stuffed
Mushrooms
Mushrooms Stuffed with a Sweet Italian Sausage with a Marsala Wine Reduction
Seared Shrimp in Anchovy
Butter
Large Black Tiger Shrimp Pan Seared in a Compound Butter of Garlic, Anchovy Paste, and
Lemon Juice Wrapped in a Blanched Snow Pea
Field Greens Salad with European
Cucumbers and Grape Tomatoes
Blended Baby Greens Dressed with a Light Balsamic Vinaigrette
Classic Caesar Salad with Aged
Parmesan Cheese
Romaine Lettuce Dressed with Homemade Caesar Dressing and Topped with Twenty Four Month
Aged Parmesan
Chicken Marsala Over Fettuccini
Sautéed Tender Chicken Breast with Mushrooms and Marsala Wine Served Over
Fettucinni Pasta and Topped with Crispy Panchetta
Italian Lasagna with Tomato Basil
Sauce
Layers of Ground Beef and Sausage, Ricotta Cheese, Mozzarella, Lasagna Noodles, and
Fresh
Tomato Sauce
Sautéed Shrimp in a Pink Cream
Sauce Over a Four Cheese Ravioli
Sautéed Black Tiger Shrimp with White Wine and Garlic in a Light Tomato Cream
Sauce Served Over Four Cheese Ravioli
Fresh Baked Breads and Rolls
Flavors of the Caribbean Menu
Artisan Cheese Display with Cured Meats and Marinated Vegetables
Award Winning International Selection of Fresh and Aged Cheeses with Assorted Crackers and Thinly Sliced Meats
Beef and Chicken Sates with Lime Aioli
Choice Cut New York Strip Steak or Free Range Organic Chicken Breast Cut into Strips
and Marinated for Forty Eight Hours in a Combination of Citrus Flavors and Served with
a Lime Aioli
Seafood Seviche in Cucumber Cup with
Chive Sour Cream
A Combination of White Fish, Shrimp, and Scallops Marinated in Lime Juice and Severed
in a Cucumber Cup with Chive Sour Cream
Caribbean Crab Cakes with Papaya
Salsa
Jumbo Lump Crap Meat Blended with Caribbean Spices, Lightly Pan Fried and Served with
Petite Papaya Salsa
Seared Shrimp in Anchovy Butter
wrapped in Snow Peas
Large Black Tiger Shrimp Pan Seared in a Compound Butter of Garlic, Anchovy Paste, and
Lemon Juice Wrapped in a Blanched Snow Pea
Grilled Pineapple and Jicama
Salad
A Savoring Sweet Combination of Julienne of Crispy Jicama and Lightly Charred
Pineapple
Caribbean Pork Tenderloin over
Spinach Salad
Spicy Brown Sugar Dry Cured Pork Tenderloin that is Oven Roasted and Carved to Order
over a Citrus Spinach Salad
Pan Seared Caribbean Skirt Steak with
Red Onion Mojo
Tender Beef Skirt Steaks that are Oven Roasted and Marinated in a Cilantro Dressing
Overnight and Seared to Order Served with Julienne Red Onion, Cilantro, and Lime
Jerk Chicken with Mango Salsa
Tender all White Chicken Breast Marinated in Jerk Seasoning and a Rum Reduction and
Grilled to Order served with Mango Salsa
Coconut Rice with Black
Beans
Basmati Rice Slowly Cooked in Pineapple Juice and Coconut Milk Tossed with Black Beans
and Topped with Toasted Coconut
Asian Flavors
Sushi Roll Display
Assortment of Chef Specialty Rolls Served with Wasabi and Pickled Ginger
Thai Vegetable Spring
Rolls
Julienne of Chinese Cabbage, Red Peppers, Carrots, Bean Sprouts, Shitake Mushrooms, and
Garlic Wrapped in Rice Paper and Served with Ginger Soy Dipping Sauce
Beef or Chicken Sates
Choice Cut New York Strip Steak or Free Range Organic Chicken Breast cut into Strips
and Marinated for Forty-Eight Hours in a Combination of Asian Flavors and Served with a
Lime Aioli or Spicy Peanut Dipping Sauce
Pork Fried Dumplings with a Chili
Garlic Sauce
A Mixture of Ground Pork, Scallions, Ginger, Garlic, and Cabbage Wrapped in a Wonton
and Pan Fried
Field Greens with Mandarin Orange
Vinaigrette
Asian Brined Duck Over a Spicy Soba
Noodle Salad
Maple Leaf Duck Breast Brined in Soy and Chinese Five Spice Powder Served Over a
Chilled Soba Noodle Salad
Hot and Spicy Shrimp with Lemon
Grass
Stir Fried Black Tiger Shrimp with Lemon Grass and Red Curry Paste
Steamed White Rice
Spanish Tapas
Cold
Chick Peas and Spinach
Casserole
Sautéed Spinach and Chick Peas with Garlic and Olive Oil Finished with Spanish
Chocolate
Assorted Spanish Cheese and Cured
Meats
Six Month Manchego, Three Month Iberico, and Fresh Spanish Goat Cheese with Serrano Ham
and Chorizo Sausage
Roasted Red Pepper and Pine Nut
Salad
Red, Green, and Yellow Roasted Sweet Bell Peppers Tossed with Toasted Pine Nuts and
Sherry Vinegar
Cumin Carrot and Cauliflower
Salad
Blanched Julienne Carrots and Cauliflower in a Tangy Cumin Dressing
Assorted Olive and Anchovy
Plate
A Medley of Cured Spanish Olives Served with Fresh Anchovies
Hot
Lamb Meatball with Romesco
Sauce
Ground Lamb and Herbs Braised in a Classic sauce from Catalonia, Spain
Grilled Chorizo
Sausage
Spicy Spanish Sausage Split and Grilled with Aioli
Chicken and Sausage
Paella
A Classic Spanish Dish of Chicken and Sausage Simmered with Saffron Rice
Sautéed Shrimp in a Garlic
Sauce
Black Tiger Shrimp Sautéed with Spanish Olive Oil, Garlic, and Piquillo
Peppers
Sautéed Clams in a Green
Sauce
Baby Manillo Clams Sautéed with Olive Oil, Garlic, and Parsley
Chicken Croquettes
Minced Chicken Blended with a Flavorful Béchamel Sauce Rolled into Balls,
Breaded, and Deep Fried
MEDITERRANEAN MENU
Artisan Cheese Display with Cured Meats and Marinated Vegetables
Award winning international selection of fresh and aged cheeses with assorted crackers and thinly sliced meats
Passed Hors D’oeuvres
Cold
Liza’s Stuffed Grape Leaves
A Delicious Stuffing of Tomatoes, Rice, Onions, and Lemon Juice Wrapped in a Grape Leaf
and Then Slowly Braised
Seafood
Seviche
A Combination of White Fish, Shrimp, and Scallops Marinated in Lime Juice and Severed
in a Cucumber Cup with Chive Sour Cream
Hot
Spanakopita
A Greek Combination of Feta Cheese, Spinach, Garlic, and Onions Wrapped in Buttery
Phyllo Dough
Marinated Grilled Lamb Chops
Grilled Lamb Chops with Olive Tapenade
Entrees
Greek Salad
Field Greens with Tomatoes, Cucumbers, Red Onions and Feta Cheese with Red Wine
Vinaigrette
Moroccan Lamb and Chicken Cous Cous
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