Catering Infusion

EVENTS - LUNCH

FIRST COURSE

  • Salad Manchego Cheese, Arugula, Red Apples, Dates WalnutsAnd Pistachio Vinaigrette
  • Tower of Smoked Salmon, Yukon Gold Potatoes, with Chervil Creme Fraiche Fresh Spinach Salad with Bacon, Mushrooms, Goat Cheese, Pine Nuts In a Warm Sherry Vinaigrette
  • Belgian Endive and Caramelized Walnut Salad With Pear, Gorgonzola and Sherry Vinaigrette

ENTREE

  • Composed Cobb Salad
  • Romaine Greens with Breast of Chicken, Bacon, Hard-Cooked Egg, Avocado and Tomatowith Citrus Vinaigrette
  • Grilled Ahi Tuna Salad with Romaine Lettuce, Radish, Cucumber, Tomato, Pita Chips, Lemon and Hummus
  • Rotisserie Chicken with Sauteed Spinach, Garlic French Fries and Chicken Thyme jus
  • Roasted Lemon-Oregano Farm Raised Chicken with Pomme Puree and Tomato-Roasted Artichokes
  • Grilled Atlantic Salmon with Leek Fondue, Red Wine Shallots, Roasted Potatoes and Horseradish
  • Herb crusted Sea Bass on Crispy Risotto Cake With Wilted Herbs and Seasonal Vegetables
  • Chateau Steak on Caramelized Red Wine Onions with Creamy Cepe Mushroom Potatoes and a Savory Garlic Sauce

DESSERT

  • Pistachio, Strawberry and Lemon Tart
  • Base of tart is made from buttery pitachio sponge cake, layered with light lemon cream and fresh strawberries,served with lemon zest confit, strawberry sauce, and candied pistachios
  • Lemon, Hazelnut, and Blueberry FinancierServed with lemon sauce, lemon zest confit and blueberry compote
  • White Chocolate Peach CakeWhite Chocolate mousse with a honey poached peach center on top of a macadamia nut sponge cake.
  • Served with peach sorbet and a macadamia nut brittle.
  • Chocolate Peppermint Truffle CakeRich chocolate cake with a peppermint truffle center, served with chocolate sorbet and mint creme anglaise