Sit Down Menu #2

Passed Hors d'oeuvres
First Course
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, Gruyere, 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 Purée
Crustini topped with Sun Dried Tomato, Pesto,
Goat Cheese and Roasted Pepper
White Corn Tortilla Cups with Roasted Chicken, White Corn
and Avocado Purée
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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First Course — Choose One

Bibb Lettuce and Avocado with Shrimp or Seared Ahi
in a Sweet Herb Vinaigrette with Lime
Hazelnut Crusted Goat Cheese and Fresh Raspberries
over Mixed Greens with Honey Balsamic Vinaigrette
Bibb Lettuce with Bosc Pears, Bleu Cheese Crumbles,
Toasted Walnuts and Walnut Vinaigrette
Crisp Hearts of Romaine with Tomatoes, Artichoke, Olive,
Parmesan Reggiano and Pine Nuts
with Intense Herb Vinaigrette
Mixed Greens with Tarragon, Basil, Dill
and Parmesan Reggiano Wrapped in a Cucumber Ring
and Laced with Aged Wine Vinaigrette
Frisée & Belgian Endive with Apples, Grapes
and Toasted Walnuts in Walnut Vinaigrette
Wedge Salad with Heirloom Tomatoes, Bleu Cheese
and Aged Red Wine Vinaigrette
Rock Shrimp and Roasted Corn Chowder
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Entrée — Choose One

For Dual Entrée — Add $5.00 per person
Stuffed Breast of Chicken with Herbs, Goose Liver Paté
and Truffled Poultry Demiglace
Roulade of Free-Range Chicken with Mushroom Purée
and Sherry-Scented Demiglace
Roasted Sea Bass with Roasted Garlic Shrimp Sauce
Roasted King Salmon with Moroccan BBQ Sauce
Herb Crusted Sea Bass with Fresh Tomato Concassé
and Mustard Beurre Blanc
Pepper Crusted Ahi Tuna Filet in a Red Wine Reduction
Tenderloin of Beef with Roasted Portobello Mushrooms
and Caramelized Onion au Jus
Roasted Tenderloin of Beef with Port Wine Truffle Sauce
Roasted Ribeye Steak with Tomato-Shallot Au Jus
Garlic-Cumin Rubbed Braised Short Ribs
with Smoked Chile and Citrus Demiglace
Sirloin of Lamb with Thyme-Scented Lamb jus
and Ratatouille
Kurabata Pork Chop with Bosc Pear Chutney

Accompaniments

House Rice Pilaf, Roasted Garlic Mashed Potatoes,
Creamy Parmesan Polenta, Potato-Turnip Puree,
Roasted Shallot Rosti or Au Gratin Potatoes
Chef's Selection of Fresh Vegetables
Freshly Baked Breads
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Dessert — Choose One

Crème Brûleé and Fresh Berries
to Accompany Client's Cake
Apple Tart with Red Wine Caramel Sauce
and Vanilla Bean Ice Cream
Lemon Sabayon Tart with Three-Berry Compote
Stir Fried Fruits with Ginger Ice Cream
and Sesame Caramel
Passion Fruit Napoleon with Fruit Graffiti
Tropical Fruit Tostada
Banana and Palm Sugar Wontons with Crème Anglaise
Warm Peach Tart with Peach Compote and Almond Syrup
Warm Chocolate Bread Pudding
with Frangelico Crème Anglaise
Sweet Potato Pecan Pie with Rum-Laced Whipped Cream
Oven-Roasted Figs with Oatmeal Tuille, Ice Cream
and Port Caramel Sauce
Bananas Foster Tart with Homemade Vanilla Bean Ice Cream
and Dark Rum Caramel
Strawberry Shortcake with Fresh Basil
Rich Triple Chocolate Cake with Chocolate Meringue
and Hazelnut Chocolate Mousse
Caramelized Pineapple with Pineapple Sorbet
and Mai Tai Sauce
Pecan-Banana Upside Down Cake
Individual Berry Trifles served in a Bola Grande Glass
Dessert Trio Consisting of
Chocolate Torte
Seasonal Berries
Crème Brûleé
Coffee Service
Gourmet Decaffeinated Coffee
Served Tableside with Cream and Sugar
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"It was a pleasure working with Crème de la Crème at Braille Institute's Volunteer Recognition Luncheon. You definitely have a 5 star operation; your crew outdid themselves! From the time they arrived to their departure, they created a lovely setting for the volunteers to enjoy a delightful afternoon and wonderful food.

Thank you for being a part of making the day a memorable experience for our volunteers."

Mary Johnson, Braille Institute