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CATERING MENU
Presidential Catering Guide
O U R P A S S I O N F O R S E R V I C EAladdin presents the Presidential Catering Menu. Here you will find a selection of healthy and delicious menu items for your next catered event. The Presidential Catering Menu features several high end catering options for your event. . Aladdin provides world class catering at every level. We are creative, innovative and responsive to each and every catering client and guest we serve. We understand that every event we serve is a VIPevent.
Whether planning a simple breakfast or an upscale executive luncheon, you will find all of our most popular menu selections on line. We can also custom design a menu for any special occasion. We pride ourselves on our ability to meet any need with style and creativity, assuring the success of your event.
C A T E R I N G I N F O R M A T I ONOur menu prices are based on current market conditions. We reserve the right to make changes when necessary. Price quotations will be guaranteed 30 days prior to the event. Prices do not include state sales taxes when applicable, additional rental items requested or additional labor if needed.
All catering event order forms must be signed and sent back to the catering office within 72 hours of your event. Final guarantees for the number of attendants at the event must be received at least 3 business days prior to your function so that we can make final arrangements. For your convenience, we will prepare to serve 10% over the guaranteed number. In the event that the guarantee is not received within the time requested, the bill will be prepared based on the initial number of guests anticipated on the signed Catering Event Order.
Clients are responsible for reserving the room in which the catered event is to be held. All room preparations must be made by the client, this includes responsibility for tables and chairs delivery and arrangement with Physical Plant or other campus representatives or by direct contact with a local rental company, prior to the event. This will ensure the catering setup is completed on time. Any arrangements not made by client—left to or requested of catering services—will be subject to additional service charges. On campus personnel are required to adhere to the campus policy of completing and submitting orders using the Catering Event Order Form, including providing the appropriate account code for billing. Non-campus clients are to discuss payment arrangements with the Catering Coordinator at the time of booking each event.
Michael WaselusCatering [email protected]
BUFFET1 Entrée- $26.95
2 Entrées - $33.95
Includes the following: 1 Entrée1 Salad1 Starch
1 Vegetable1 Bread
1 Dessert*Served on China
BEEFCharred Hanger Steak
Chimichurri puree and rustic heirloom pico de gallo
Grilled Filet Mignon rosemary brandy cream sauce
Crusted Beef tenderloin rosemary gorgonzola crust and a sherry butter
Grilled Strip Steak caramelized onions, wild mushroom medley and herb butter
SEAFOOD
Pan Seared Cured Salmona la Nage
Pan Seared Jumbo Lump Crab Cakes Provencal with a Rouille Sauce
Pan Seared Striped Basswith Caramelized Shallot Beurre Blanc
Soy and Sesame Salmon Roasted on a Cedar Plank
Garlic Ginger Mahi Mahi topped with Cilantro Garlic Ginger Butter
Crispy Skin Barramundi with a Pea and Watermelon Salad
PORKCharred Hanger Steak
Chimichurri puree and rustic heirloom pico de gallo
CHICKENPorchetta Inspired Chicken Thigh Roulade Confit
Garlic, White Wine, Sage and Fennel
Balsamic Glazed Frenched Chicken Breast Black Peppercorn Cream Sauce
Chicken FrancaiseButtery White Wine, Lemon and Caper Sauce
Roasted Fall Chicken with Fresh Rosemary topped with Roasted Butternut Squash, Sundried Tomatoes
and a Sherry Reduction
Breast of Chicken Oscar Fresh Asparagus, Jumbo Lump Crabmeat and Bearnaise Sauce
VEGETARIANKing Trumpet Mushroom Scallops
Romesco Sauce
Vegetable Napoleon
Spaghetti Squash Spicy Pumpkin Seeds and Lemon Beurre Blanc
SALADS(pick one)
Arugula Caesar Salad with Grape Tomatoes and Shredded Parmesan Cheese
Porcini Mushroom Caesar Salad with Winter Greens
Roasted Butternut Squash and Shaved Brussels Sprout Saladwith Cider Dijon Vinaigrette and Toasted Pumpkin Seeds
Roasted Beet Saladwith Spring Mix, Roasted Red Beets, Caramelized Walnuts, Goat Cheese,
Honey Dijon Vinaigrette and Micro Green Garnish
Orange Pomegranate Saladwith Spring Mix, Pomegranate, Orange Segments, Shaved Manchego
Cheese and Citrus Vinaigrette
Tortellini Pasta Salad with Virgin Olive Oil, Seared Plum Tomatoes, Fresh Roasted Garlic,
Chiffonade Fresh Basil, Gorgonzola Cheese, Julienne Carrots, Squash and Balsamic Vinegar Reduction
Spring Salad with Local Lancaster Organic Green Blend, Orange Sections, Toasted
Pecans, Shaved Manchego Cheese and Grape Tomatoes
STARCH(pick one)
Reggiano Scalloped Potatoes
Roasted Fingerling Potatoes
Crispy Lemon Herb Risotto
Duchess Potato
Vegetarian SaffronBasil, Fried Sage and Smoked Cheddar Rice Pilaf
French Beans Provencal
Brown Rice and Quinoa Wild Mushrooms, Capers and Dried Cranberries
Lemon and Herb Basmati Rice
Herbed Polenta Wedges
VEGETABLE(pick one)
Sauté VegetablesZucchini, Yellow Squash, Purple Asparagus and Sprout Kale
Roasted Heirloom Cauliflower and Carrots
Baked Fall Vegetable Muffins with Sour Cream and Chives
Roasted Brussels Sprouts with Shallots and Balsamic
Haricot Vertwith Lemon Garlic and Sea Salt
Grilled Asparagus with Roasted Peppers
Roasted Root Vegetable and Sweet Potato Medleywith Baby Kale
Roasted Green Vegetable Medley Roasted Asparagus, Baby French Beans, Dandelion, Fennel
and Snap Peas
BREAD(pick one)
Brioche Rolls with Rosemary Honey Butter
Sea Salt Brioche Dinner Roll
Premise Made Focaccia Bread
DESSERT(pick one)
Crème Brulee
Mini Fruit Tarts
Premise Made Flanwith Dulce de Leche
Premise Made Chocolate BudinoCocoa Whipped Cream and Candied Walnuts
Michael WaselusCatering Director