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Dinner Parties

Sample Menu Collection

To hire me or inquire further about my services

Phone: 828-252-7290

Email: arlene@arlenecotlercatering.com

 

 

 

 

BUTLER
 
 
BUTTERNUT SQUASH BISQUE EN DEMI-TASSE WITH A PORT WINE DRIZZLE
GRUYERE AND PARMESAN GOUGERE
ENDIVE WITH CHEVRE, FIGS AND CARAMELIZED PISTACHIOS
 
BUFFET
BOEUF BOURGUIGNONNE
MAHI MAHI WITH A WARM LEMON AND ROSEMARY VINAIGRETTE
STEAMED NEW POTATOES WITH PARSLEY BUTTER
HARICOT VERT WITH SHALLOTS
OVEN ROASTED BABY CARROTS
SOURDOUGH AND WHOLE GRAIN BAGUETTES AND BUTTER
 
 
CREPES SUZETTES A LA MINUTE
 
 
COFFEE
 
 
 
 
 
BUTLERED HORS D’OUEVRES
CURRIED CAULIFLOWER SOUP EN DEMI TASSE
MUSHROOM AND SAUSAGE BEGGARS POUCH
ENDIVE WITH GOAT CHEESE,
FIGS AND CARAMELIZED PISTACHIOS
 
 
BUFFET DINNER
GRILLED BUTTERFLIED LEG OF LAMB
TOMATO JAM AND GREEN SAUCE
MAHI MAHI WITH A WARM PORTABELLO MUSHROOM VINAIGRETTE
YUKON GOLD POTATO GRATIN
OVEN ROASTED FALL VEGETABLES
HARICOT VERT WITH A TOASTED PIGNOLI BROWN BUTTER
BAGUETTES AND BUTTER
 
 
PLATED DESSERT
 
WARM APPLE CRISP
CHOCOLATE PATE
RUM CUSTARD
BERRIES
 
DECAF AND REGULAR COFFEE
 
 
 
ANTIPASTI
 
ASSORTED CROSTINI
PEACH, PROSCIUTTO AND RICOTTA
FIG, ROBIOLA AND PISTACHIO OIL
MUSHROOM, GARLIC AND THYME
 
OLIVES, GRILLED PEPPERS AND ZUCCHINIK
 
DINNER
 
LEMON GARLIC SAUTE OF SHRIMP ON A BED OF ARUGULA
 
FENNEL CRUSTED PORK TENDERLOIN WITH ORANGE FENNEL MARMELATTA
 
TRI COLOR VEGETABLE PATE
LEEK, CARROT AND SPINACH
 
ORZO WITH PEAS, SUGAR SNAPS AND MINT
 
GREEN BEANS WITH ROASTED GRAPE TOMATOES AND PINE NUTS
 
ASSORTED DOLCI
 
 
 
 
TAPAS TABLE
ROASTED PEPPERS
GARLIC ROASTED MUSHROOMS,
ARTICHOKE HEARTS, GRILLED VEGETABLES
FRUIT AND CHEESE
RUSTIC BREADS, CROSTINI
SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES
WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT
BUFFET DINNER
PAELLA SALAD
SAFFRON RICE, SEARED SHRIMP AND SCALLOPS, MUSSELS AND BABY CLAMS WITH GARLIC AND PARSLEY
PEAS, PEPPERS AND GREEN BEANS
GRILLED BUTTERFLIED LEG OF LAMB
TOMATO JAM
YOGURT WITH FENNEL, MINT AND SCALLION
VEGETABLE PLATTER
CUMIN GLAZED BABY CARROTS, ROASTED CAULIFLOWER WITH SULTANAS AND CRISPED CAPERS
ASPARAGUS WITH CITRUS CONFETTI, GRAPE TOMATOES WITH HERBES DE PROVENCE
ORANGE SLICES WITH MOROCCAN SPICES
DESSERT
FLOURLESS CHOCOLATE TORTE
RUM CUSTARD, RASPBERRY SAUCE, WHIPPED CREAM AND BERRIES
OR
INDIVIDUAL PAVLOVAS (MERINGUE SHELLS)
LEMON MOUSSE, CHOCOLATE SAUCE, RASPBERRY SAUCE AND BERRIES
 
 
 
 
BUTLERED HORS D’OEUVRES
TARTLETTE WITH ROASTED PEPPERS
ENDIVE WITH DUCK BREAST AND FIG JAM
 
 
PLATED SALAD
MIXED GREENS WITH SHERRY VINAIGRETTE, GOAT CHEESE FLAN AND HERB CROUTONS
 
 
BUFFET DINNER
ELLEN’S SEAFOOD CASSEROLE
THYME SCENTED WILD RICE AND TOASTED ALMOND PILAF
BEEF TENDERLOIN WITH RED WINE SAUCE AND ROASTED SHALLOTS
BRAISED CARROTS AND SUGAR SNAPS
 
 
PLATED DESSERT
PISTACHIO AND CHOCOLATE GANACHE TART
PEAR SORBET
RASPBERRIES
 
 
 
 
 
STATIONARY HORS D’OEUVRES
CROSTINI WITH CURRIED SPAGHETTI SQUASH
CROSTINI WITH CREMINI MUSHROOMS
GAZPACHO “SHOTS”
BRIE, FIG CHUTNEY, ARLENE’S OLIVES, ROSEMARY PECANS
CHICKEN LIVER PATE WITH COCKTAIL RYE BREADS
 
 
BUFFET DINNER
ROASTED HALIBUT FILETS WITH BLACKENED LEMONS
SALSA VERDE AND TOMATO JAM
CUMIN GLAZED SWEET POTATO WEDGES
BARBARA’S BARLEY SALAD
FARMER’S MARKET VEGETABLES
BREADS AND BUTTER
 
 
DESSERT
FRUIT TARTS
CHOCOLATE PATE
WHIPPED CREAM
DECAFFEINATED COFFEE