MENUS

CHEF EXPERIENCES CATERING

ABOUT US: WE BRING FINE DINING QUALITY AND FLAVORS TO YOU. WE SPECILAIZE AND PRIDE OURSELVES ON PLANNING EACH EVENT INDIVIDUALLY TO EXCEED YOUR EXPECTATIONS, WANTS, AND NEEDS. WE ARE WELL VERSED IN REGIONAL CUISINES (ASIAN, ITALIAN, LATIN, FRENCH, ETC.). WE ARE CONFIDENT THAT AFTER CONSULTING WITH YOU, WE WILL HAVE CREATED A MENU PERFECT FOR YOUR EVENT AND MADE YOUR SOCIAL EVENT INTO A TIME TO REMEMBER. WE OFFER APPETIZERS, SALADS, PLATTERS, ENTREES AND DESERTS. OUR MENUS ARE BASED ON LOCAL, SUSTAINABLE AND ENVIORNMENTALLY FRIENDLY PRODUCTS WHENEVER POSSIBLE

WE CAN DROP OFF AND LEAVE OR STAY AND SERVE; IT’S YOUR CHOICE.

OUR ACTUAL OFFERING SELECTION IS TOO VAST TO LIST. WE HAVE LISTED SOME RECENT CLIENT’S FAVORITES

  • Appetizers and Small Plates

    Ahi Tuna Crisps

    Seared, thinly sliced Ahi tuna, served on a sesame cracker with pickled Ginger-soy cream cheese, topped with wasabi tobikko

    Spicy Yellow Fin Ahi Tuna Balls

    Finely chopped Ahi tuna mixed with a spicy siracha sauce, green onion, and soy sauce. Rolled inside sticky rice

    Pork Carnetas

    Slow roasted pork tossed in a spicy Oaxacan salsa, severed on a tortilla chip with guacamole and queso fresco

    Shrimp Cocktail

    Jumbo shrimp, served with cocktail sauce, and fresh lemon

    Ponzu Shrimp

    Asian style shrimp thinly sliced, served on a sesame seed cracker over EDAMAME HUMMUS with thinly sliced peppers, onions, cilantro AND GINGER PONZU

    Mini BBQ Pork Sandwiches

    Slow roasted and lightly smoked pork shoulder, tossed with MN state fair blue ribbon winner, Sweat Heat BBQ Sauce, served on toasted roll, topped with Carolina granny apple slaw

    Beef Tenderloin

    Marinated seared beef tenderloin, thinly sliced, severed on flakey fillo dough, filled with fresh horseradDish cream, topped with chives

    Bruscetta Three Ways:

    -All served on croistini-
    -Tomato and mozzarella tossed with basil, evoo, and reduced balsamic
    -Marinated, grilled vegetables, tossed with fresh herbs and garlic
    -Olive TEPEINADE mixed with anchovies, garlic, evoo, parsley, and a splash of lemon juice

    goat Cheese

    Whipped goat cheese, rolled in candy pecans, served on a crustinni, topped with rosemary infused honey

    veggie Spring Rolls

    Rice noodle, carrot, avocado, onion, peppers, and dicon sprouts. Served with a soy ginger reduction

    chicken Salad

    Pulled roasted chicken, tossed with celery, onion, mayo and chopped cranberry, sever in an endive cup

    beef tenderloin fondu:

    marinated beef tenderloin served with warm gorgonzola fondu and artisan bread

    Lobster and sweat pea shooter:

    English sweetpea soup, butter poached lobster and white truffle oil

  • Salads

    House salad:

    mixed greens, cucumber, red onion, cherry tomatoes, Greek olives, feta cheese AND balsamic vinaigrette 

    Tortilla salad:

    mixed greens, chipotle ranch, black bean corn salsa, cherry tomatoes, hard boiled eggs and crispy tortilla strips

    Asain style salad:

    mixed green, fried rice noodle, bell pepper, cilantro, green onion, carrot-dikon slaw AND plum vinaigrette

    Roasted beet salad:

    mixed greens, whole roasted beets, candied pecans, goat cheese AND lemon vinaigrette

    Spinach salad:

    spinach, red pepper, red onion, candied pecans AND whole grain honey mustard vinaigrette.

    Spinach salad:

    BABY spinach, onion, bacon, granny smith apples AND honey mustard-apple wood bacon vinaigrette

    Spinach salad:

    baby spinach, poppy seed dressing, candied almonds and strawberries

    Classic Caesar:

    crispy romain hearts, croutons, parmesan cheese and caesar dressing

    Capresse salad

    vine ripened tomatoes, whole milk mozzarella, fresh basil, evoo, and 20-year OLD balsamic VINEGAR

  • Pasta Salad and More...

    Chicken Salad

    Pulled roasted chicken, celery, onion, mayo CRAISINS AND fussily pasta

    soba noodle:

    soba noodleS, bell pepper, carrot, green onion, cilantro, sesame seed, thai peanut sauce.
    **WE RECOMEND ADDING chicken, shrimp, tuna, or lobster

    Grilled vegetable pasta salad:

    marinated grilled, zucchini, egg plant, squash, red onion, sweet bell pepper, fresh thyme, balsamic aioli ANDfussily pasta.

    Basil pesto cheese tortilinie:

    cheese tortilinie, cherry tomatoes, red onion, parmesan cheese, and fresh basil pesto.
    **WE RECOMEND ADDING chicken, shrimp, tuna, lobster

    Peruvian Purple potato salad:

    purple potatoes, sweat bell peppers, red onion, apple wood bacon, fresh rosemArry AND garlic-wHITE balsamic aioli.

  • Entrees

    CHICKEN AND POULTRY


    Champagne chicken:

    seared CHICKEN BREAST, shallots Sun dried tomatoes, champagne AND heavy cream

    Chicken Marsala:

    SEARED chicken BREASTS, WILD Mushrooms, shallots, and fresh herbs AND MARSALA WINE DEMI

    Apple wood smoked chicken:

    APPLE WOOD SMOKED WHOLE CHICKEN, SWEET HEAT PAN JUS, MASHED POTATO AND APPLE CHUTTNEY

    Chicken parmesan fresco:

    OVEN ROASTED CHICKEN BREASTS, GRAPE TOMATOES, GARLIC, FRESH BASIL AND FRESH MOZZARELLA

    Classic roasted chicken:

    OVEN ROASTED, BROWN SUGAR BRINED, WHOLE CHICKEN, FRESH HERBS AND PAN JUS

    Chicken satay:

    COCONUT CURRY MARINATED, OVEN ROASTED CHICKEN TENDERS, TAHI PEANUT SAUCE, SWEET CHILI SAUCE AND PICKLED CUCUMBER SLAW

    Deep fried turkey:

    BROWN SUGAR BRINED WHOLE TURKEY FRIED TO CRISPY PERFECTION

    Classic thanksgiving turkey:

    BROWN SUGAR BRINED WHOLE TURKEY OVEN ROASTED WITH HERB BUTTER, GRAVY, HOUSE MADE STUFFING, CRANBERRY SAUCE AND MASHED MAPLE SWEET POTATOES

    Roasted turkey breast:

    BROWN SUGAR BRINED WHOLE TURKEY BREAST, OVEN ROASTED WITH HERB BUTTER AND GRAVY

    SEARED DUCK BREAST:

    SEARED MAPLE LEAF FARMS DUCK BREAST, CAULIFLOWER MASHED POTATOES, AND TART CHERRY DEMI

    PORK


    Crown roast:

    BROWN SUGAR BRINED, FRENCHED WHOLE BONE IN PORK LOIN ROASTED TO DESIRED TEMP SERVED WITH YOUR CHOICE OF SIDES

    Bone in ham:

    OVEN ROASTED WITH HONEY-WHOLE GRAIN MUSTARD GLAZE, SEASONAL VEGETABLE AND POTATO GRATIN

    Pulled pork:

    SWEET HEAT DRY RUBBED, SLOW ROASTED PORK SHOLDER, KAISER ROLL AND CAROLINA SLAW

    Pork tenderloin:

    BROWN SUGAR BRINED PORK TENDERLOIN, GRILLED TO DESIERED TEMPRATURE, CAULIFLOWER MASHED POTATOES AND BLACK MISSION FIG DEMI

    BROWN SUGAR BRINED PORK TENDERLOIN SUFFED WITH SPINACH AND GORGONZOLA THEN OVEN ROASTED, POTAOTO GRATAN AND WHOLEGRAIN MUSTARD DEMI

    Pork loin:

    pork loin marinated with fresh herbs, seared and OVEN ROASTED, MASHED POTATOES AND dried Cherry deem

    BEEF


    Beef tenderloin:

    HERB MARINATED THEN OVENROASTED TO DESIRED TEMPRATURE, OVEN ROASTED YUKON GOLD POTATOES, SEASONAL VEGETABLE AND 20-YEAR-OLD BASALMIC VINEGAR

    Prime rib:

    HERB CRUSTED, SLOW ROASTED TO DESIRED TEMPRATURE, MASHED POTATOES, GRILLED ASPARAGUS AND TRUFFLE OIL

    LAMB


    Lamb chops:

    GRILLED MARINATED LAMB CHOPPS, EGGPLANT CAPPONATA AND 20-YEAR-OLD BASALMIC VINEGAR

    Rack lamb:

    OVEN ROASTED, MUSTARD AND GARLIC CRUSTED LAMB RACK, HORSERADDISH POTATOES AND ROASTED BRUSSELS SPROUTS

    Leg of lamb:

    HERB CRUSTED, OVEN ROASTED, BONED LEG OF LAMB MASHED POTATOES, SWEET PEAS WITH PEARL ONIONS AND MINT NAGE

    SEAFOOD


    Butter poached lobster:

    BUTTER POACHED LOBSTER, SWEET PEA RISOTTO, MASCARPONE CHEESE AND WHITE TRUFFLE OIL

    Sea bass:

    OVEN ROASTED NEW ZEALAND BLUE NOSE SEABASS, FENNEL CONFIT, CTIRUS SUPREME SALAD AND GRAPEFRUIT BURRE BLANC

    Tuna:

    GRILLED AHI TUNA, MEDETRANIAN ARTICHOKE SALAD, AVOCADO AND WHITE BASALMIC VINEGARETTE

    Civeche:

    NANTUCKET BAY SCALLOPS, TIGER SHRIMP, CALAMARI, LIME AND GRAPEFRUIT JUICE, GUACAMOLE, SHREDDED ROMAINE, TOSTADA SHELL AND CHILI DE ARBOL OIL

    SCALLOPS:

    PAN SEARED U10 DIVER SCALLOPS OVER ROASTED BUTTERNUT SQUASH PUREE WITH PANCETTA AND SAGE BURRE NOISETTE

    ADOBO SHRIMP:

    PAN SEARED TIGER SHRIMP, SAFFRON CORN SOUP, GRILLED SWEET CORN, CILANTRO AND CHILI DE ARBOL OIL

  • Pastries and Desserts

    STRAWBERRY SHORTCAKE:

    HOUSE MADE SHORTCAKE BISCUT, MASSERATED STRAWBERRIES AND FRESH WHIPPED CREAM

    CHOCOLATE MOUSSE:

    RICH, SILKY MOUSSE WITH HOUSE MADE SALTY CARAMEL, FRESH WHIPPED CREAM AND PEANUT BRITTLE CRUMBLE

    RHUBARB PEACH COBBLER

    FRESH PEACHES, ORGANIC RHUBARB, STRUSSEL TOPPING, WHIPPED CREAM AND SABA JUICE

    PANNA COTTA:

    TAHITIAN VANILLA BEAN PANNA COTTA TOPPED WITH FRESH BERRIES and 20-YEAROLD BASALMIC VINEGAR

    MOLTEN CHOCOLATE CAKE:

    A CHOCOLATE LOVER’S DELIGHT THE NAME SAYS IT ALL.  BAKED ON SITE AND SERVED WITH VANILLA BEAN ICECREAM.

    SABILOGINE:

    LEMONCELLO SABILOGINE OVER MASSERATE FRESH BERRIES AND CANDIED LEMON.