Menu Substitutions
The following are possible substitutions to the enclosed menus...
Entrée (Beef, Pork & Lamb)
Herb & garlic crusted grilled tenderloin with demi-glace
Slow roasted prime rib of beef with au jus
Grilled London broil with wild mushroom demi-glace
Herb & garlic rubbed steamship round of beef
Marinated & grilled tenderloin kabobs
Flank steak medallions stuffed with arugula & smoked Gouda on bed of roasted garlic & plum tomato sauce
Filet mignon with forest mushrooms & shallot, red wine demi-glace
Mixed grill of lamb chops, tenderloin & quail
Crusted lamb kabobs
Grilled filet mignon with Alaskan crab & béarnaise
Fresh pork loin rubbed in Caribbean jerk spice with peach & cilantro salsa
Jerk rubbed or traditional barbecue spare ribs
Country smoked ham
Veal chops with chanterelle cream sauce
Veal Marsala, piccata & scaloppini
Grilled filet mignon monterey
Grilled, garlic & herb marinated leg of lamb
Traditional roast leg of lamb
Japanese & Chinese-style cookery
Entrée (Poultry)
Chicken piccata sautéed with capers, fresh mushrooms, garlic, white wine & lemon
Chicken Marsala with fresh mushrooms
Chicken moutarde with French whole seed mustard cream sauce
Chicken forestiere sautéed with wild mushrooms & fire-roasted leeks
Chicken stuffed with Brie & prosciutto with a fresh mushroom, Marsala sauce
Chicken sautéed on a bed of spinach, bacon & shallots topped with a Mornay sauce
Provencal chicken with artichoke hearts & country olives
Grilled free-range chicken with sundried tomato & roasted garlic relish
Hawaiian chicken with grilled pineapple
Jerk & barbecue chicken
Duck confit with dried cherry & apricot chutney
Roast duck with a sweet cherry glace
Grilled, marinated quail or pheasant
Traditional roasted turkey
Japanese & Chinese-style cookery
Entrée (Seafood)
Fresh grilled salmon with caper & sundried tomato butter
Cajun crusted, grilled salmon with tomato, cucumber & cilantro relish
Grilled swordfish & yellowfin tuna
Pan-seared scallops with fire-roasted pepper buerre blanc
Jumbo shrimp scampi
Grilled seafood kabobs with shrimp & ocean scallops
Baked seafood dejonghe
Fish boils
Bouillabaisse
Lobster boils
Grilled lobster with drawn butter
Fresh rainbow trout with wild mushrooms & scallions
Pan-fried walleye with remoulade
Broiled whitefish prepared in a variety of ways
Clam bakes
Salad
Caesar
Greek
Spinach with mustard, poppyseed vinaigrette
Mixed greens with red pepper vinaigrette
Traditional tossed salad
Warsaw with bibb lettuce bleu cheese, pecans & raspberry vinaigrette
Italian jardinière salad
Seafood salad
California seviche
Pasta salad
Traditional potato salad
Redskin & asparagus vinaigrette
Spanish potato salad with mandarin oranges & hard-cooked egg
Fruit salads
Multi-bean salads
Grilled chicken & tenderloin salads
Taboule
Coleslaw vinaigrette
Starch
Grilled redskins with rock salt & olive oil
Wedged redskins with peppers & scallions
Wedged redskins with parsley butter
Garlic redskin mashed potato
French whole seed mustard mashed potato
Twice-baked potatoes
Provolone potatoes
Grilled redskin kabobs
Greek potato casserole
Herb Boursin potatoes
Fettuccine
Linguini
Zitti
Angel hair
Tortellini
Rainbow fettuccine
Wild rice
Saffron rice
Dirty rice
Pasta
Chicken tarragon fettuccine
Seafood linguini
Angel hair with pesto
Linguini with olives & artichokes
Linguini with a clear basil, garlic sauce
Capellini with peas & bacon
Four cheese linguini
Lasagna rolls (florentine Fontina rolls)
Traditional lasagna
Linguini with black mussels provencal
Vermicelli with asparagus & prosciutto
Spaghetti with clams
Farfalle with a wild mushroom ragu & Asiago cheese (no meat product)
Pasta primavera (no meat product)
Linguini with roasted peppers & artichokes in a clear vegetable basil sauce (no meat product)
NOTE: There are many types of pasta we can prepare; these are just a few. We are able to prepare a variety of meatless meals. Please let us know your preferences.
Vegetable
Fresh asparagus with hollandaise
Sautéed brussel sprouts with wine vinegar, bacon & onion
Medley of vegetables
Grilled vegetable kabobs
Fresh green beans amandine
Baked, stuffed tomatoes
Peapods with red peppers
Fresh artichokes
Italian vegetable casserole
Dessert
Assorted cheesecakes
Chocolate mousse tartlets
Chocolate dipped fruit
Assorted imported & domestic cheese & fresh fruit
Chocolate fondue
Assorted fresh baked pies & pastries
Entrée (Beef, Pork & Lamb)
Herb & garlic crusted grilled tenderloin with demi-glace
Slow roasted prime rib of beef with au jus
Grilled London broil with wild mushroom demi-glace
Herb & garlic rubbed steamship round of beef
Marinated & grilled tenderloin kabobs
Flank steak medallions stuffed with arugula & smoked Gouda on bed of roasted garlic & plum tomato sauce
Filet mignon with forest mushrooms & shallot, red wine demi-glace
Mixed grill of lamb chops, tenderloin & quail
Crusted lamb kabobs
Grilled filet mignon with Alaskan crab & béarnaise
Fresh pork loin rubbed in Caribbean jerk spice with peach & cilantro salsa
Jerk rubbed or traditional barbecue spare ribs
Country smoked ham
Veal chops with chanterelle cream sauce
Veal Marsala, piccata & scaloppini
Grilled filet mignon monterey
Grilled, garlic & herb marinated leg of lamb
Traditional roast leg of lamb
Japanese & Chinese-style cookery
Entrée (Poultry)
Chicken piccata sautéed with capers, fresh mushrooms, garlic, white wine & lemon
Chicken Marsala with fresh mushrooms
Chicken moutarde with French whole seed mustard cream sauce
Chicken forestiere sautéed with wild mushrooms & fire-roasted leeks
Chicken stuffed with Brie & prosciutto with a fresh mushroom, Marsala sauce
Chicken sautéed on a bed of spinach, bacon & shallots topped with a Mornay sauce
Provencal chicken with artichoke hearts & country olives
Grilled free-range chicken with sundried tomato & roasted garlic relish
Hawaiian chicken with grilled pineapple
Jerk & barbecue chicken
Duck confit with dried cherry & apricot chutney
Roast duck with a sweet cherry glace
Grilled, marinated quail or pheasant
Traditional roasted turkey
Japanese & Chinese-style cookery
Entrée (Seafood)
Fresh grilled salmon with caper & sundried tomato butter
Cajun crusted, grilled salmon with tomato, cucumber & cilantro relish
Grilled swordfish & yellowfin tuna
Pan-seared scallops with fire-roasted pepper buerre blanc
Jumbo shrimp scampi
Grilled seafood kabobs with shrimp & ocean scallops
Baked seafood dejonghe
Fish boils
Bouillabaisse
Lobster boils
Grilled lobster with drawn butter
Fresh rainbow trout with wild mushrooms & scallions
Pan-fried walleye with remoulade
Broiled whitefish prepared in a variety of ways
Clam bakes
Salad
Caesar
Greek
Spinach with mustard, poppyseed vinaigrette
Mixed greens with red pepper vinaigrette
Traditional tossed salad
Warsaw with bibb lettuce bleu cheese, pecans & raspberry vinaigrette
Italian jardinière salad
Seafood salad
California seviche
Pasta salad
Traditional potato salad
Redskin & asparagus vinaigrette
Spanish potato salad with mandarin oranges & hard-cooked egg
Fruit salads
Multi-bean salads
Grilled chicken & tenderloin salads
Taboule
Coleslaw vinaigrette
Starch
Grilled redskins with rock salt & olive oil
Wedged redskins with peppers & scallions
Wedged redskins with parsley butter
Garlic redskin mashed potato
French whole seed mustard mashed potato
Twice-baked potatoes
Provolone potatoes
Grilled redskin kabobs
Greek potato casserole
Herb Boursin potatoes
Fettuccine
Linguini
Zitti
Angel hair
Tortellini
Rainbow fettuccine
Wild rice
Saffron rice
Dirty rice
Pasta
Chicken tarragon fettuccine
Seafood linguini
Angel hair with pesto
Linguini with olives & artichokes
Linguini with a clear basil, garlic sauce
Capellini with peas & bacon
Four cheese linguini
Lasagna rolls (florentine Fontina rolls)
Traditional lasagna
Linguini with black mussels provencal
Vermicelli with asparagus & prosciutto
Spaghetti with clams
Farfalle with a wild mushroom ragu & Asiago cheese (no meat product)
Pasta primavera (no meat product)
Linguini with roasted peppers & artichokes in a clear vegetable basil sauce (no meat product)
NOTE: There are many types of pasta we can prepare; these are just a few. We are able to prepare a variety of meatless meals. Please let us know your preferences.
Vegetable
Fresh asparagus with hollandaise
Sautéed brussel sprouts with wine vinegar, bacon & onion
Medley of vegetables
Grilled vegetable kabobs
Fresh green beans amandine
Baked, stuffed tomatoes
Peapods with red peppers
Fresh artichokes
Italian vegetable casserole
Dessert
Assorted cheesecakes
Chocolate mousse tartlets
Chocolate dipped fruit
Assorted imported & domestic cheese & fresh fruit
Chocolate fondue
Assorted fresh baked pies & pastries
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Fine Print...
The sample menus that follow are priced as if we are supplying all china, linen, service, etc. Full service is $24 per hour, per server and bartender.Prices vary greatly if you are looking for drop-off or pick-up only, and are based on the number of people served.Check or cash payment is required upon delivery, however, prior arrangements may allow for invoicing. Delivery charges may apply and will be determined when your event is confirmed.A security deposit may be required to reserve your date.Michigan sales tax will be added to all orders unless you are a tax-exempt organization.