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Corporate Events

Sample Menu Collection

To hire me or inquire further about my services

Phone: 828-252-7290

Email: arlene@arlenecotlercatering.com

 

 

 

 

A BLACK AND WHITE SOIREE

ASHEVILLE ART MUSEUM

JUNE 22ND 2013

HORS D’OEUVRE

Asian Crostini
tomato, lemon grass ricotta and Thai basil
ginger miso sweet pea
Wonton Cups with 5 Spice Duck Breast
Pork and Ginger Meatballs on Snow Pea Picks
Crab Cakes with Siracha Chive Aioli

PLATED SALAD

Asparagus, Endive and Sake Cured Salmon with Mustard Plum Vinaigrette and
Black Sesame
 

FAMILY STYLE DINNER SERVICE

Skewers of Beef Tenderloin, Shrimp and Chicken + Vegetarian option
Trio of Sauces
Hoisin, Sesame Dunk, Cilantro-Mint Pesto
Spiced Sweet Potatoes, Glazed Eggplant, Grilled Peppers and Summer Squash
Pad Thai Rice Salad
 

DESSERT

Lemon Almond Torte, Anise Peach Compote and Ginger Crème Anglaise
Chocolate Truffles and Apricots Dipped in White Chocolate and Pistachio
Decaffeinated Coffee
 

 

Ward and Smith Office Opening

MENU
 
RECEPTION DESK
Mini Tartlets with Brie, Grape Salsa and Toasted Walnuts
Tallegio and Cremini Mushroom Crostini
 
CONFERENCE ROOM 1
Merguez Lamb Meatballs
Herb Crusted Roast Loin of Pork with Fig chutney and Romescu Sauce
Vegetable Mosaic
Cheese fruit and Breads
 
CONFERENCE ROOM 2
Chicken and Seitan Satays with Thai Peanut Sauce
Spring Rolls with Tuna and Cucumber
Asparagus with Mustard Plum Aioli
Edamame Hummus with Spiced Pita Crisps
 
CONFERENCE ROOM 3
Fudge Brownie Bites
Apricots Dipped in White Chocolate and Pistachios
Almond Biscotti
Coffee
 

 

JEWISH FEDERATION MAJOR DONOR THANK YOU

Fennel and Sugar Snap Crudites with Curry Mayonnaise
 
BUTLERED HORS D’OEUVRES

 

Gruyere and Parmesan Gougere
Mushroom and Chicken Sausage Beggars Pouch
Tuna Mint and Cucumber Rice Paper Rolls with Asian Lime Dipping Sauce
Potato Latkes with Crème Fraiche and Sunburst Trout Caviar
Vichysoisse en Demi Tasse
 
 
BUFFET DINNER

 

Grilled Butterflied Leg of Lamb Marinated in Garlic, Lemon and Herbs
Choice of Tomato Jam and Sauce Vert
Nobu Black Cod with Miso
Israeli Cous Cous with Peas and Mint
Farmers Market Vegetables
Bread Basket
 
 
PLATED DESSERT

 

Trio of Mousses
Raspberry, Lemon and Chocolate
Cookie Plates to include Chocolate Dipped Strawberries
 

 

ASHEVILLE CARDIOLOGY XMAS PARTY

PHANTOM OF THE BARCELONA OPERA

TAPAS TABLE

 

herb crusted salmon with salsa verde
grilled vegetables, artichoke hearts, salamis, fig chutney,
herb roasted mushrooms, cumin spiced carrots,
green beans with romesco sauce, oven roasted grape tomatoes
smoked paprika spiced almonds, marinated black and green olives
white bean slather, sweet and sour eggplant
cous cous with dried fruits and nuts
cheese, fruit and breads
White Sangria
 
 

GRINCH GROANING BOARD

Rosemary and Garlic Crusted Top Round of Beef
Mustard and Bourbon Glazed Ham
Horseradish Cream and Roasted Pepper Sauce
Scalloped or Mashed Potatoes
Salad of Baby Arugula with Grapes, Walnuts and Blue Cheese
Rolls
 
 

SOUTH PACIFIC

Hoisin Glazed Baby Back Ribs
Chicken Satay
Mango Salsa and Grilled Pineapple
Curried Noodles
 Cucumber Cool Down
 
 

WHITE CHRISTMAS SWEETS

Individual Pavlovas with, Lemon Cream, Kiwi and Pomrgranate
Chocolate Mousse
Christmas Cookies
Strawberries
 
 WIZARD OF OZ BAR
Pomegranate Mocktini 
 
 
 

HABITAT FOR HUMANITY LOW COUNTRY BOIL

 Baskets of Peanuts in the She

 Frogmore Stew

      Carolina Shrimp, Smoked Sausage, Red Skinned New Potatoes and Corn

                  cooked in a flavorful broth and served family style

            Vegetarian Option with Vegetarian Sausage, Corn and Potatoes

     Cocktail Sauce and Garlic Aioli

 Green Salad

  Bread