Buffet Menu #2

Passed Hors d'oeuvres
Salads
Entrée
Dessert

Full service catering includes food, service, and sometimes rentals. We can also arrange for additional details for your event.

$1,000 food minimum for full-service event catering.

The initial bid is an estimate only. If you are interested in moving forward, we would be happy to schedule a visit and fine tune your proposal. Rentals and service staff might require adjustment in order to efficiently cater your event to the standards of Crème de al Crème.

Pricing of your menu will be based on several factors including:
•Time of year/day of week/busy-ness of day
•Type of event (i.e. buffet, sit down, cocktail)
•Guest count - smaller volume tends to have higher per person cost than larger volume events.
•Prior event relationships.

Passed Hors d'oeuvres — Choose Four

Grilled Butterfly Shrimp with Asian Pesto
Profiteroles with Chicken, Gruyère, Pancetta
and Yukon Gold Potato
Phyllo Purses filled with Smoked Salmon and Leek
Smoked Salmon Salsa on Toasted Pumpernickel
with Horseradish Drizzle
Sesame Glazed Beef Skewer with Soy Dipping Sauce
Seasoned Pita Crisp with Hummus and Kielbasa
Golden Cups filled with Shrimp Étouffée
Golden Cups filled with Kung Pao Chicken
Phyllo Purses filled with Wild Mushroom Purèe
Crustini topped with Sun Dried Tomato, Pesto,
Goat Cheese and Roasted Pepper
White Corn Tortilla Cups with Roasted Chicken, White Corn
and Avocado Purèe
Cucumber Towers filled with Seared Ahi
Belgian Endive with Pears, Pecans and Bleu Cheese
Baked Ratatouille Tower
Crustini topped with Seared Ahi and Thai Coleslaw
White Corn Tortilla Cup filled with Jerk Chicken
and Mango Salsa
Spicy Shrimp with Apricot Dipping Sauce
Skewered Salad Caprese
Toasted Bruschetta with Sausage, Sun Dried Tomato
and Melted Provolone
Dungeness Crab Melt
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Salads — Choose Two

Field Greens and Romaine with Roasted Bosc Pears,
Prosciutto and Montrachet
with a Sherry-Black Pepper Vinaigrette
Field Greens and Romaine with Teardrop Tomatoes,
Fresh Herbs, Red Onion, Hearts of Palm
and Aged Red Wine Vinaigrette
Mediterranean Salad with Romaine and Arugula, Cucumber, Tomato,
Onion, Olive and Feta Cheese
Bibb Lettuce with Bosc Pears, Bleu Cheese Crumbles,
Toasted Walnuts and Walnut Vinaigrette
Salad Caprese with Opal Basil and Fresh Artichoke Slices
Field Greens and Romaine with Pancetta, Tomato
and Maytag Bleu Cheese Vinaigrette
Bibb Lettuce, Grapefruit, Avocado, Teardrop Tomatoes
and Red Wine Citrus Vinaigrette
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Entrée — Choose Two

Medallions of Chicken with Truffle Demiglace
Chicken Medallions with Sage, Prosciutto
and Stock Reduction
Roulade of Free-Range Chicken with Mushroom Purée
and Sherry-Scented Demiglace
Herb Crusted Sea Bass with Fresh Tomato
and Mustard Beurre Blanc
Roasted Sea Bass with Roasted Garlic Shrimp Sauce
Roasted Salmon with Moroccan BBQ Sauce
Roasted Salmon with Mushroom Duxelle
and Tomato Concassè
Tenderloin of Beef
with Roasted Balsamic Portobello Mushrooms
and Zinfandel Sauce
Roasted Tenderloin of Beef
with Cognac Mustard Demiglace
Roasted Ribeye Steak with Tomato-Shallot Au Jus
Roast Leg of Lamb with Honey Balsamic Vinegar
and Fresh Mint Baste
Portobello Mushroom Stacks

Accompaniments

House Rice Pilaf,
Parmesan-Green Onion Mashed Potatoes,
Creamy Parmesan Polenta, Potato-Turnip Puree,
Roasted Shallot Rosti or Au Gratin Potatoes
Vegetable Sautè
Freshly Baked Breads with Sweet Butter
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Dessert

Crème Brûleé and Fresh Berries
to Accompany Client's Cake
~OR~
Petite Desserts — Choose Three
Rich Chocolate Profiteroles
Petite Apple Tarte Tatin
Sweet Potato Pecan Diamonds
Passion Berry Tartlets
Lemon Curd Tartlets
Tiramisu Cheesecake
Flourless Chocolate Torte
Cinnamon Profiteroles
Gianduja Chocolate Tartlets with Toasted Hazelnuts
~OR~
Choose One
Strawberry Shortcake
Homemade Tiramisu
Granny Smith Apple and Dried Michigan Cherry Crisp
Chocolate Bread Pudding with Crème Anglaise
Coffee Service
Gourmet Decaffeinated Coffee
Served with Fresh Whipped Cream, Chocolate Shavings & Cinnamon
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"Many thanks for helping to make Power Systems Associates' recent dinner at the Marconi Automotive Museum such a wonderful evening. My entire experience with you and your staff was so pleasant and professional I can hardly thank you enough. You were "only doing your jobs" but how well you did them made my work and evening a huge success with little stress."

Lynda Blythe, Power Systems