Catering Menu
Our catering is specially tailored to each event may it 15 people or 100 we design the event to meet your needs we have full service licensing. So if margaritas are called for or a nice glass of wine we can do it all for you give us a call to discuss your needs
505-820-2075
Here is an example of a party menu we have done with a price point of $55 per person with a cash bar
November 15th Dinner
First Course
Roasted Red Bell Pepper soup
Classic Caesar salad
Second Course
Crab Stuffed Trout with Green Onion Brown Butter Sauce
New York Strip with house made Blue cheese Worcester sauce
Fried Chicken Stuffed with Green Chile Bacon and Cheese and Bacon Gravy
Vegetarian Enchilada With sautéed oyster mushrooms, spinach, and Red Chile
Dessert
Vanilla Crème Crepe Cake with Cinnamon and Raspberry Coulis
Chocolate Cake Coco puffs and whipped crème
If your interested give me a call and we can set you us with a event that your friends will talk about!
Party Entrée List
- Mussels and Little Neck Clams w/ a Creamy Dill Sauce over fresh pasta or a fresh tomato basil sauce
- Seared Yellow Fin Tuna w/ Chocolate Chile Thai Sauce and Goma Wakame
- Pan Roasted Mahi and Oyster Mushroom Coconut Curry Sauce
- Prawn (2) served over Fresh Basil, Tomato, and Country Beans
- Grilled Swordfish and Cranberry Salsa
- Crab Stuffed Trout with Browned Butter Sauce
- Plum Marinated Black Cod with Spicy Plum Sauce
- Grilled Atlantic Salmon with Ginger Beurre Blanc or Creamy Tomato Basil Sauce
- Grilled Alaska Salmon w/ Bacon Sautéed Spinach & Balsamic Reduction
- Salmon w/ Corn Crepes Corn Bacon Green Chile Salsa & Hollandaise
- Crab Cake Caprese w/ Heirloom Tomato, Fresh Mozzarella, Basil, Balsamic Reduction
- Scallop & Crab Stuffed Sole and Ginger Beurre Blanc or Creamy tomato Basil Sauce
- Sampler Plate: Mahi, Crab Cake, Orange Sesame Shrimp over Calamari Seaweed Salad and Goma Wakame
- Lobster Ravioli with Heirloom Tomato Sauce
- Grilled Chicken Breast with Marsala served on Fresh Pasta
- Chicken Marsala and Caramelized Onion Potatoes
- Chicken Breast stuffed with Sun dried Tomatoes and Gruyere over Potatoes
- Grilled Chicken topped Caesar with Garlic Croutons
- Flat Iron Steak with Oyster Mushroom Cabernet Reduction
- 4 oz Filet Grilled served over Caramelized Onion Mashed Potatoes
- Tornadoes of Beef on Caramelized Onion Mashed Potatoes
- Mixed Grill: Sun Dried Tomato stuffed Grilled Chicken Breast, Beef Tornado on Caramelized Onion Mashed Potatoes and Marsala Sauce
- Steak Diane; Marsala, Mustard Sauce
- 7 oz. New York Strip and Marsala Sauce
- Braised Curried Lamb Shank also do a tomato based sauce over pasta
- Beef Stroganoff and Pappardelle
- Classic Beouf Bourguignonne
- Fennel and Herb encrusted Roast Pork with Apple Pear Compote
- Gnocchi with Mortadella, Tomato, Artichoke, and Mozzarella
- Veal Picatta: Capers and Lemon Cream Sauce
- Veal Marsala: Marsala Wine Mushroom Sauce
- Veal Anya: Veal topped with Crab and Béchamel Sauce
- White Bean Potage: Sautéed Fresh Basil, Heirloom Tomato, Mozzarella, Garlic
- Wild Mushroom Coconut Curry Sauce over Fresh Pasta
- Asparagus over Heirloom Tomato Saffron Israeli Couscous
- Oyster Mushroom Ravioli with Truffle White Cream Sauce
- Spiced Pumpkin Raviolo with White Truffle Cream Sauce
Appetizers: