K & J Catering
Welcomes
Westinghouse |
Hors D'oeuvres
Assorted hot and Cold Hors D'oeuvres
Featuring Gulf Shrimp and Trio of Oysters
Soups
Crayfish Bisque
A southern favorite of crayfish
and fresh root vegetables in a light shellfish cream base
with cilantro creme fraiche and a whole crayfish
Baked Five Onion Soup
A
combination of Vidalia, Spanish, Bermuda, green onions
& shallots. Slowly simmered with Habanero. Topped with
garlic croutons & baked with Gruyere.
Entrees Served with Mixed Green
Salad
Additional Salads
Romaine Caesar Salad
Topped with a Caesar dressing,
grating Asiago cheese, lemon and anchovies.
Spinach Salad
Fresh baby spinach tossed with
shaved red onions, blood oranges, mushrooms, extra virgin
olive oil & champagne vinegar. Topped with crumbled
feta & pancetta.
Harvest Salad
Tender greens, baby spinach,
Radicchio and Belgian endive tossed with chopped tomatoes,
cucumbers and Cannellini beans served with Vodka Citrus
Vinaigrette.
Entrees
Riesling Chicken
Braised chicken breast with
shallots, mushrooms and a Riesling wine cream sauce.
Served with steamed potatoes on a bed of wilted spinach.
Dry Aged NY Strip
Steak
NY Sirloin prime center cut of beef, grilled to your
specifications. Served with a Jack Daniel's Bourbon
peppercorn sauce, whipped potatoes and onion fritz.
Salmon Ossobuco
Center cut Atlantic salmon steak stuffed with jumbo
diver sea scallops. Pan seared to perfection laced with
lobster sauce served with vegetables studded rice.
Baked Stuffed or Steamed Lobster
1 1/2 lb. lobster steamed or stuffed with vegetable
seafood stuffing served with baked potato and vegetable du
jour.
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