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PLATED LUNCH AND DINING SELECTIONS

Salads
Select One

Classic Caesar
Croutons, Parmesan, Lemon Wedge, House-made Dressing

Vine-Ripened Tomato Salad
Mixed Field Greens, Toasted Pumpkin Seeds, Champagne Vinaigrette

CaterArts House Salad
Mixed Field Greens with Red Peppers, Spiced Walnuts, Blue Cheese and Pear Sage Vinaigrette

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Soups
Select One

Red & Yellow Pepper Bisque

Squash and Shrimp Bisque

Smoked Samon Chowder

Murder By Gumbo
Tiger Prawns, Crabmeat, Bay Scallops, Andouille Sausage, Manilla Clams

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ENTREES

Beef Wellington
Roasted Garliic Mashed Potatoes, Seasonal Vegetables,
Cabernet Demi-Glace

Salmon Wellington
Roasted Garlic Mashed Potatoes, Seasonal Vegetables,
Tomato-Tarragon Coulis

New York Strip Loin with Pistachio Butter
Yukon Gold & Chevre Gratin, Seasonal Vegetables,
Rosemary Demi-Glace

Pan-Seared Alaskan Coho Salmon
Fresh Fruit Chutney, Yukon Gold Gratin, Roasted Asparagus, Herb Beurre Blanc

Lavender-Roasted Lamb Chops
Sage-Simmered Tuscan White Beans, Braised Tuscan Kale, Thyme Demi-Glace

Chermoula Gulf Prawns or Halibut
Three-Color Couscous , Seasonal Vegetables, Passion Fruit Butter
(Chermoula is a Zesty Moroccan Marinade - Cilantro, Garlic, Smoked Paprika, Lemon, and Coriander)

Pecan-Crusted Double-Cut Pork Chop
Caramelized Shallot Mashed Potatoes, Seasonal Vegetables, Bourbon Demi-Glace

Grilled 1/2 Cornish Game Hen
Wild Rice-Sausage Stuffing, Roasted Asparagus, Rosemary Pan Gravy

Bronzed Sirloin
Caramelized Shallot Mashed Potatoes, Seasonal Vegetables, Bourbon Demi-Glace

Pan Seared Alaskan Weathervane Scallops
Slow-Roasted Cherry Tomatoes, House-made Linguine, Saffron-Viognier Cream Sauce

Pan-Roasted Chicken Breast
Rosemary Polenta, Tomato-Zucchini-Artichoke Ragout. Porcini Sage Cream

Grilled Flank Steak
Caramelized Shallot Mashed Potatoes, Seasonal Vegetables, Pomegranate Demi-Glace

Slow-Roasted Sesame King Salmon
Jasmine Rice, Choy Sum, Wasabi Beurre Blanc

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VEGETARIAN ENTREES

Gnocchi Siciliana
Ricotta Gnocchi with Golden Raisins, Pine Nuts and Basil. Served with Roasted Tomatoes, Wild Mushrooms, and Braised Greens

Eggplant Parmagiana Napoleon
Stacked Layers of Breaded and Fried Eggplant, Fresh Mozzarella, Basil, and Parmesan, Served with Sugo Di Pomodoro

Herb Cannelloni with Butternut Squash Bechamel
Hand-made Fresh Pasta filled with Ricotta Cheese and Fresh Herbs  

Grilled Vegetable Wellington
Layers of Grilled Vegetables and French Brie Wrapped in Puff Pastry. Served with Tomato-Tarragon Coulis