Dinner
Hors d'oeuvres ideas
Christmas season 2008
Menu
idea ONE TWO
THREE
A Touch of ASIA
Vegetarian filled rice wrapper with cilantro and chili peppers.
Served with a Thai style dipping sauce & plain soya sauce.
Smoked Salmon Nori Roll, a Japanese wrap with salmon, rice & spring onion served with wasabi & pickled ginger.
Lettuce wrap, (for filling) served with fillings of warm rice, ginger wasabi chicken, carrot cucumber & green onion.
Nigiri Zushi, a favourite Japanese snack, oval rice balls topped with a variety of tastes.
Buta Teriyaki,
pork is skewered and marinated in a Teriyaki sauce.
Gravlax, fresh SALMON is marinated and cured in brandy
with black pepper & dill. Thin sleeves of salmon are sliced
for service on a variety of breads to include rye & pumpernickel. A
choice of spreads to top; Honey mustard mayonnaise, gingered fruit sauce
and a chipotle mayonnaise.
(The rice, ginger wasabi chicken and the wontons are served warm in chafing dishes.)
FEATURE COOKING
STATION
Japanese Teppan Grill
Squid, Beef
& Chicken, sprouts and other Asian vegetables are tossed on a Teppan
grill, served with chopsticks and soya sauce.
Dessert
Assorted Cheese Board with Chocolate dipped,
chocolate mousse
filled profiteroles.
Coffee (regular & decaf)
Tapas Bar to start
Black Olive Tapenade, served with Crostinis.
Marinated Roasted Bell Peppers, in olive oil and served with sliced baguettes.
Spicy Meatballs, served with a tomato wine sauce.
Empanadas, tasty Spanish tarts with tuna, onion, garlic, peppers & tomato.
Tortilla wraps, with chillied bean dip and peppers,
Smoked Salmon & cream cheese Tortellas with mango relish & Arugula,
Cajun Breast of Chicken with apricot in a flour Tortilla.
Feature
escargot to order for your guests
Calamari, sauteed with garlic and peppers.
Escargot, with mushroom caps, garlic and herbs.
Salad
Paella
Chicken, sausage and vegetables; the
paella is presented with
saffron flavoured rice.
(Vegetarian paella offered as well)
Rolls & Butter,
Dessert
Flan de Naranja,
Baked orange custard.
Coffee (regular & decaf)
Room Temperature & Cold hors d'oeuvres for Butler or Self
Service
Butler Service
Blackened Scallops, served with a sweet potato aioli.
Tuscan Chicken,
Tender Chicken Skewered & Rubbed with Rosemary, Sage & Garlic
with a Tomato Glaze
Capers, roasted red peppers &
roasted Portobello mushroom
on a Crostini with
balsamic drizzle.
Spinach and Artichoke Dip
with baguette chips
California roll with avocado.
Vegetarian Spring Roll with cilantro & chili peppers.
Cranberry Chutney,
with cream cheese on a toasted muffin crostini.
Hot
hors d'oeuvres
Butler Service
Vegetarian
Samosa,
with mint chutney.
Crispy Cannelloni, with sausage, cheeses and salsa.
Marinated Greek style Chicken bites with hot
dipping sauces.
Presented for Self Service
Cheeses & Fresh Fruit,
to include Brie, smoked Gouda, Swiss,
herbed Havarti, Cheddars and a display of seasonal fresh fruit with crackers.
Fresh basil & tomato bruschetta served with garlic toast.
Feature Stations
BEEF TENDERLOIN PEPITOS,
a Spanish style steak sandwich will be carved to order for your
guests. Tenderloin of Beef is peppered and carved onto fresh
baguettes and served with condiments of sliced red onion, gherkins
and our special mustard mayonnaise spread.
Dessert
Fresh Fruit Cheesecake and Chocolate
Mousse
Coffee (regular & decaf)
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for other FEATURE STATION Ideas
Click here for Other Hors d'oeuvres
ideas
Pricing
| GUESTS | Under 50 | 50-100 | 100-150 | Over 150 |
|
Menu One Menu Two Menu Three |
$37.50 $43.50 $44.00 |
$35.50 $42.00 $41.00 |
$33.50 $39.90 $39.50 |
$32.00 $38.50 $37.50 |
Plus a 15% service charge and the gst.
Labour and bar services
available and billed separately, Detailed quotes are available.
Minimum charges may apply to smaller numbers of guests.
For more information or if you wish us to plan your function, please contact Jordan Sorrenti at food@cateringinthecity.com or by fax at 403-243-7454 or phone at 403-243-7171.
Our Catering Kitchen is located at 3610 Burnsland Road S.E. Calgary Alberta, T2G 3Z2.