Hot Entree Catering Menu

PASTA

Penne tossed with White Beans, Crumbled Pork Sausage and Baby Spinach in a Roasted Garlic Broth
Penne a la Vodka topped with Reggiano Parmigiano (may be tossed with Pesto Marinated Grilled Chicken, Portobello Mushroom or Jumbo Shrimp)
Porcini Mushroom Ravioli tossed in Wild Mushroom Cream Sauce
Tortellini a la Carbonara tossed with Peas and topped with Crumbled Bacon in a Parmesan Cream Sauce
Baked Three Cheese Rigatoni tossed with Fresh Ricotta and Broccoli Flowerets in a Pesto Cream Sauce (may be tossed with Pesto Marinated Grilled Chicken, Portobello Mushroom or Jumbo Shrimp)
Cavatelli and Broccoli tossed with a Parmesan Broth topped with Crushed Red Pepper (may be tossed with Pesto Marinated Grilled Chicken, Portobello Mushroom or Jumbo Shrimp)
Penne tossed with Roasted Vegetables and Sun-Dried Tomatoes in a Roasted Garlic Light Cream Sauce
Penne a la Pomodoro topped with Fresh Basil and Reggiano Parmigiano
Farfalle tossed with Marinated Grilled Chicken, Plum Tomatoes and Broccoli Flowerets tossed in a Roasted Chicken Stock and sprinkled with Asiago Cheese

POULTRY

Francaised Breast of Chicken topped with Artichoke Hearts, Sun Dried Tomato and Roasted Red Peppers in a Roasted Garlic Broth
Marinated Grilled Chicken Breast and Portobello Mushroom Napoleons topped with Roasted Red Peppers and Melted Smoked Mozzarella drizzled with a Portobello Reduction and Balsamic Glaze
Seared Breast of Chicken topped with Caramelized Wild Mushrooms in a Marsala Wine laced Demi-Glace
Herb Roasted Rotisserie Style Chicken
Italian Style Pan-Fried Breaded Chicken topped with a Fresh Basil and Roma Tomato Bruschetta topping
Panko Coated Pan-Fried Breaded Chicken Breast drizzled with a Ginger Sesame Glaze
Monterey Style Marinated Grilled Chicken Breast topped with Fresh Salsa, Avocado, Melted Sharp Cheddar and Monterey Jack Cheeses
Marinated Grilled Breast of Chicken served with a Tropical Fruit Salsa
Ricotta and Spinach Stuffed Chicken Breast served over a Fresh Pomodoro Sauce
Pecan Encrusted Chicken Breast drizzled with a Basil Infused Brown Butter
Marinated Grilled Rosemary and Lemon Glazed Chicken Breast
Marinated Grilled Chicken with Caramelized Grapes and Red Onion in an Apple Cider Glaze
Fall/Winter Style Chicken Stew with Root Vegetables served with Basmati Rice

MEATS

Asiago and Sausage stuffed Loin of Pork served with a Pan Gravy
Marinated Grilled Flank Steak topped with Homemade Fried Crispy Onions
Roasted Black Angus Tenderloin or NY Strip Loin of Beef served with a Reserve Cabernet Sauce, Chipotle Aioli and Fresh Horseradish Cream
Portobello Mushroom Meatloaf with Gravy
Cuban Style Ropa Vieja - Marinated, Grilled and Braised Flank Steak with Stewed Peppers and Onions
Marinated Grilled Montreal Style NY Strip Steaks topped with Caramelized Red Onion
Herb Crusted Roast Loin of Pork served with a Pan Gravy
Marinated Grilled Center Cut Boneless Pork Chops with Garlic Sauce
Dijon and Herb Crusted Baby Lamb Chops

SEAFOOD

Asian Style Seared Filet of Salmon served over Sauteed Julienned Vegetables drizzled with a Ginger Sesame Glaze
Seared Filet of Tilapia Veronique topped with Sliced Grapes, Toasted Almonds in a White Wine Butter Sauce
Seared Jumbo Shrimp Scampi with Lemon Butter (served with Basmati Rice or Pasta)
Brown Sugar Glazed Honey Salmon
Pecan Crusted Tilapia drizzled with a Basil Infused Brown Butter
Spicy Blackened Salmon served with a Fresh Avocado and Tomato Relish (Seasonally Available)
Beer Battered Cod Fish and Chips served with Homemade Ranch Style Steak Fries and Malt Vinegar

VEGETARIAN STYLE ENTREES

Marinated Grilled Vegetable Napoleons topped with Roasted Red Peppers and Melted Smoked Mozzarella drizzled with a Balsamic Glaze served over Stewed Lentils
Homemade Fresh Ricotta and Spinach Eggplant Rollatini served over a Fresh Pomodoro Sauce
Asian Style Spring Vegetable Stir-Fry tossed with Soy and Ginger Marinated Tofu
Spinach and Artichoke Mini Lasagna drizzled with a Light Pesto Cream Sauce
Open Faced Marinated Grilled Vegetable Ciabatta topped with Spicy Banana Peppers, Melted Fontina and Reggiano Parmigiano drizzled with a Balsamic Glaze and Dusted with Smoked Paprika
Roasted Grilled Cauliflower Steaks with Fresh Lemon and Capers
Indian Style Spicy Chana Masala (Stewed Chick Peas)
Vegan Roasted Vegetable Paella