The Fish Market Downtown Catering

8/14/2019 The Fish Market Downtown Catering

1/17

THEFISH

MARKE

CATERING M


2/17

The Fish Market Restaurant is bigger and better, and so is our new, updated andcatering menu. We now o er creative boxed lunches as well as gracious ormal Tere are backyard get-togethers and beauti ully arranged hors doeuvres trays, Showcasing Greek and Southern hospitality, we o er our amous Greek salad abaklava as well as resh, ried cat sh and real Key lime pie.

In short, we have all the ingredients or a good time you pick the time and pl With a continued commitment to quality and convenience, weve spiced thisome brand-new dining extras. We now o er select wines, both imported and d many o them organic. And we eature the areas largest selection o Greek wgathered special containers and serving pieces rom all over the world to show

dishes. Youll love the beauti ul ceramics and wooden bowls rom the Anatolia region o urkey anhandmade copper pieces rom Athens and Istanbul.

O course Birminghams reshest sea ood is still the mainstay o this catering menu, but weve adand exciting dishes to make your parties even more special. Our highly varied, inventive cateringlamb souvlaki; bourbon-glazed chicken; herb-roasted Angus sirloins; chicken salad homemade w white-meat chicken; a variety o imported cheeses; and lovely artisan breads.

We still have the market- resh sauted crab claws, Greek Islands shrimp, and grilled grouper andthat we know our customers love. But weve added Greek meatballs with tzatziki, shrimp and crabeggplant pirogues, Valencian paella, Jamaican black-pepper shrimp, oysters Bienville served in caReuben sandwich, and spice-crusted monk sh with lobster sauce.

Im extremely excited about a brand-new catering option a special van equipped with a 48-inbroiler that will allow us to cook sea ood on-site o r parties o any size. Tink o it as a por table cheentertainment that tastes and smells as good as it looks. And, o course, our catering trucks are reensure that the ood we bring to you is always wholesome and resh.

Weve designed speci c menus or dinners, lunches (business and otherwise), ormal and casual and picnics. We can put together a deliciously entertaining low country-style craw sh boil as well aormal cocktail parties.

And, as always, well do all this at the air price our customers have come to expect rom us. ake aFish Market Restaurant catering menu. Youll see that we do indeed have all the ingredients or your

George SarrisOwner, Te Fish Market Restaurant

all the ingredientfor a good time

The Fish Market Restaurant| 205.322.3330| www.thefishma


3/17

Boiled shrimp | Your choice o large or jumbo shrimp boiled per ectly in our special blend oserved with our own homemade cocktail sauce.

Finger sandwiches | An assortment o easy-to-eat sandwiches with our resh and homemade chituna salad and eta spreads.

Dolmades | Te most amous Greek dish, it dates to the time o Alexander the Great. ender grape with rice, pine nuts and Greek spices.

Assorted seafood canaps| Party-per ect and expertly prepared, these beauti ul and savory morsea ood resh rom our own market.

Shrimp toast | Lovely pinwheels o house-made shrimp mousse lightly toasted and served with remoulade.

Calamata olive spread | Tis tangy and robust spread, made with plump black olives, resh eta chdried tomatoes and choice spices, is served alongside crisp, herb-dusted crostini.

Feta, calamata andtomato crostini | Crisp roundso French bread topped with dicedripe tomatoes, sliced calamata olivesand creamy eta cheese.

Marinated mushrooms |ender and tasty button mushroomsmarinated in a tangy blend o garlic,resh lemon juice, olive oil andspices.

Crab claws | Gul - resh bluecrab claws, resh and tender, serveddeliciously plain or marinated in ourown Greek vinaigrette.>>>start some fun

coldhors doeuvres

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Skordalia | An Old World delight o pureed garlic and cooked potatoes laced with lemon juice anolive oil. Delicious on crostini and the per ect topping or roasted or cold sh.

Taramosalata | Known as sh roe dip, this blend o tamara ( sh roe), resh lemon juice, bread, mand olive oil is delicious on rounds o toasted bread.

Salmon mousse | A light and re reshing pt o just-poached salmon, resh dill, select spices andheavy cream.

Caponata | A classic Sicilian relish o sauted eggplant, onions, celery and bell peppers spiked w vinegar and garnished with capers and ripe olives.

Baba ganosh | A Persian recipe o pureed roasted eggplant, tahini, minced onions and our own uo spices. Goes well with any bu et.

Hummus | Tis Middle-Eastern blend o pureed chick peas, tahini, resh-squeezed lemon juice, gaolive oil is sure to please not only the vegetarians in your crowd, but also the whole party. Wondecrunchy pita triangles.

Crab and shrimp spread | Diced shrimp and succulent lump crabmeat combined with mayonnasour cream, minced chives and a sprinkling o parsley to produce a savory but delicate taste.

Eggplant dip (Melitzana dip) | Tis tasty Greek appetizer is made with tender eggplant, extra virga touch o garlic and a splash o resh lemon juice. Simple and simply delicious.

Smoked-salmon spread| A delicate blend o smoked salmon, rich cream cheese, capers, resh dionions and cracked black pepper.

Greek relish tray | Tis classic spread eatures vine-ripe tomatoes, crisp cucumbers, a color uo olives, juicy salonika peppers, and resh eta sprinkled with oregano and drizzled with extra-virg

Crabmeat and artichoke dip | Succulent Gul - resh crabmeat and minced artichoke hearts mix wcream cheese and our own spices or a savory dip that is delicious on crostini.

Spinach Parmesan dip | A souf dip o spinach, garlic, Parmesan and cream cheeses that is won with toast rounds or crunchy pita chips.

Bagna cauda | Literally translates as hot bath, this warm anchovy and garlic sauce, a specialtyPiedmont, Italy, is traditionally served ondue-style with crisp raw vegetables and crusty bread.

Greek Islands shrimp dip | Our delicious dinner classic in a dip! Diced shrimp and sauted onitomatoes, green bell peppers and sliced scallions mixed with eta and cream cheeses and laced with white-wine sauce.

all dips and spreads are served with breads and cracke

these foods are fabulous:spread the word

hot and colddips and spreads

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6/17

Entre-style saladsShrimp salad | ender, cooked Gul - resh shrimp mixed with diced onion, celery, green bell peppin a traditional mayonnaise dressing.

West-Indies salad | A Fish Market avorite! Luscious lump crabmeat is combined with hand-cut marinated in apple-cider vinegar and light, high-quality salad oil.

Marinated shrimp and crab salad | Our amous blend o plump cooked shrimp and succulcrabmeat marinated with diced tomatoes, onions and green bell peppers in a light and delicious drextra-virgin olive oil, resh lemon juice and Greek spices.

Chicken salad | Generous chunks o white-meat chicken tossed with diced celery, bits o onion, pour own spices and mayonnaise.

Tuna salad | Fresh yellow n tuna mixed with mayonnaise, diced celery and onion and just the rigo sweet pickle relish.

Specialty saladsCountry-style Greek salad | Juicy, ripe tomatoes, sliced onions and cucumbers, eta cheese and colives with our homemade Greek vinaigrette.

Georges Greek slaw | Angel-hair cabbage marinated with eta cheese, scallions and chopped pazesty dressing o Greek spices, extra-virgin olive oil and reshly squeezed lemon juice.

Shredded romaine, Greek style | Delicate shreds o crisp romaine lettuce tossed with sliced greeGreek spices, extra-virgin olive oil and a splash o lemon juice.

Johns slaw | A Birmingham classic! Cabbage sliced angel-hair thin and topped with a spicy swsour dressing. Te avor is deliciously reminiscent o Tousand Island and French salad dressings.

Coleslaw | Our traditional chopped cabbage and carrot slaw mixed with a sweet vinegar and madressing.

Marinated confetti slaw | Crunchy julienne cabbage, carrots, green and red bell peppers and redmarinated in a sweet-and-sour cider-vinegar vinaigrette. As color ul as it is tasty!

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garden-fresh avors in tasty combinations

salads and slaws

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Traditional Greek salad | Te Fish Markets amous salad o tender iceberg and romaine lettuctopped with eta cheese, salonika peppers, calamata olives and tossed with our own extra-virgin o

Traditional Southern potato salad | Diced russet potatoes tossed with chopped onion and celeryeggs, pickle relish and mayonnaise.

Greek potato salad | Diced potatoes, chopped onions, crisp bell pepper, capers, celery and eta ctossed with our own extra-virgin olive oil.

Hot German potato salad | ender red-skin potatoes combined with diced red and green bell pepred onion, sliced scallions, and a hot sweet and sour bacon dressing.

Roasted potato salad | A smoky blend o roasted rosemary potatoes mixed with diced red onioncelery and roasted red peppers in a savory mayonnaise and Dijon dressing.

Traditional Southern pasta salad | ender pasta tossed with garden- resh vegetables and a creamyherb-rich ranch-style dressing.

Pasta salad with sun-dried tomatoes and feta cheese | Orzo pasta combined with diced sun-drtomatoes, sliced scallions, crumbled eta cheese and topped with an herbed olive-oil vinaigrette.

Muffaletta pasta salad | A usion o traditional and Creole avors! Penne pasta tossed with julienham, provolone cheese and a special marinated olive salad.

California-style spinach salad | ender baby spinach is topped with diced boiled eggs, slivered rediced avocado and crumbled bacon and drizzled with a hot balsamic and bacon dressing.

our salads and slaws are also sold by the pou

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box lunchesWrapsSmoked salmondelicately layered with crisp cucumber, resh dill and cream cheese.

Chickenmarinated in our own Greek spices and grilled. Served with sliced tomatoes and homemsauce.

Smoky roasted pepperswith creamy eta cheese and resh mint.

Grilled shrimptossed with diced red onion, eta cheese and chopped cucumber.

Tex-Mex shrimpwith resh salsa, shredded lettuce and cool sour cream.

Additional choicesQuiche | Smooth and rich, made with sea ood resh rom the market or light and luscious with sutomatoes, calamata olives and creamy eta.

Poor Boys | Choose rom tasty snapper, cat sh, shrimp or oysters,even crabcakes. Your sh is served on resh French bread with lettuce,tomatoes, and homemade cocktail and tartar sauces.

Tuna salad sandwichmade with yellow n tuna, mayonnaise, dicedonion and celery, pickle relish and select spices.

Shrimp salad sandwichwith tender, cooked shrimp rom ourmarket. Mixed with diced onion, celery, bell peppers and spices in atraditional mayonnaise dressing.

Chicken salad sandwichmade with chunks o white-meat chicken, abit o celery and onion, sweet pickle relish, select spices and mayonnaise.

Snapper Reuben| A delicious twist on a traditional avorite! Market- resh snapper llet grilled anhavarti cheese and slaw between crisp slices o bread. Our homemade remoulade sauce on the side

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Lunches include entre, chips and choice of slaw or fruit

midday meals made easy

luncheonsSalads { please choose one }

raditional coleslaw

Famous Fish MarketGreek salad

Georges Greek slaw

Entres { please choose two }

Grilled or ried snapper

Grilled or ried cat sh

Grilled or ried troutamandine

Scallops and shrimpover pasta

Shrimp creole

Fried popcorn shrimp

Fried chicken tenders

Grilled chicken tenders

Vegetables { please choose one }

Green beans

Baked beans

Fried okra

Greek home ries

Greek-style rice

Lemon-butter pasta

lets do lunch; you pick the pla

| The Fish Market Restaurant| 205.322.3330| www.thefishmarket.net The Fish Market Restaurant| 205.322.3330| www.thefishma


9/17

Carving stationsLondon broil | Juicy and avor ul, this steak is accompanied by resh rolls, che -made mushroomand plenty o heady horseradish.

Beef tenderloin | Tis lean and tender cut comes with yeasty rolls, our homemade horseradish saumayonnaise and a trio o mustards.

Steamship round | Tis deliciously impressive station eatures beauti ully roasted steak served wiour own horseradish sauce and creamy mayonnaise.

Roast turkey breast | Our moist and delicious turkey breast is served with mayonnaise, homemahoney mustard and resh rolls.

Honey-glazed pitted ham| Mouthwateringly savory with just the right amount o sweetness, our with reshly made miniature biscuits, honey mustard and mayonnaise.

Action stationsOmelet station | ender, cheese-rich omelets cooked to order eaturing lighted spiced craw sh tailsshrimp and succulent lump crabmeat (upon request and at market price).

Pasta bar | Selection o two to three pastas with choices o rich marinara and Al redo sauces and butter. Choose toppings o tender grilled chicken, sauted craw sh tails, sauted Gul - resh petite shParmesan cheese.

Saut station | A choice o market- resh sea oods or chicken showcasing tastes rom around the wChoose Grecian, Asian or Paci c Rim ingredients to avor your saut, and well cook right there beServed with accompanying rice dishes.

Southwestern bar | urn up the heat, and light up the party! Sauted chipotle shrimp; snapper Veand our own reshly made shrimp and scallop ceviche served with warm corn tortillas, piquant picand creamy guacamole.

Grecian bar | ender, tasty lamb chops; classic gyros; our amous Greek-style chicken; and succusouvlaki cooked on-site on our grill (outside requirement or this station).

Flamb | A dramatic ood presentation sure to end the evening on a high note. Choose rom rich tart and sweet cherries jubilee or citrus-scented crpes suzette.

all condiments are includstations will require a staff char

dinner and a show

carving stationsand action stations The Fish Market Restaurant| 205.322.3330| www.thefishmar


10/17

Salads { please choose one }Famous Fish Market Greek salad

Georges Greek co leslaw

raditional coleslaw

Pasta salad with sun-dried tomatoes and eta cheese

Spinach salad

Caesar salad

Marinated broccoli

Country-style Greek salad

Entres { please choose two }Grilled or ried snapper

Grilled lemon-pepper amberjack

Grilled or ried orange roughy

Grilled or ried mahi mahi

Grilled kebabs (choice o tuna, shrimp,sword sh or chicken)

Grilled or ried shrimp

Peel-and-eat boiled shrimp

Greek Islands shrimp

Grilled or ried chicken tenders

Roast Greek-style chicken > > >

Vegetables { please choose one }Greek-style green beans

Baked beans

Fried okra

Greek home ries

Greek-style rice pila

Pasta primavera

Steamed resh broccoli, caulifower, carrots and squa

Grilled resh eggplant, zucchini, squash and

Squash casserole

Rosemary-roasted potatoes

dinnersimple or sophisticated,

the menus perfect because you create it



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Georges Greek-stylelow-country boilasty whole craw sh (seasonal)

Gul - resh whole shrimp (headless optional)

Maryland blue crabs (seasonal)

New potatoes

Farm- resh corn on the cob

Our amous Greek salad or homemade slaw

Crisp, crunchy hushpuppies

Home-style fish fryChoice o tilapia or cat sh

Choice o slaw or our own Greek salad

Potato salad (traditional or Greek)

Our amous hushpuppies

Optional | Add shrimp, grouper orsnapper ngers

Classic lobster boilHomemade sea ood gumbo

Live lobsters

Choice o slaw or our own Greek salad

Fresh corn on the cob

Potato salad (traditional or Greek)

or


Sliced French bread

Get-togethers are cookedon site

They require a minimumof 25 persons

Condiments, paper goodsand utensils are furnished

lets eat out(side) . . .

backyardget-togethersThe Fish Market Restaurant| 205.322.3330| www.thefishmar


12/17

Shrimp tray | Fresh, large Gul shrimp, peeled and deveined, served with our homemade cocktail

Peel-and-eat shrimp tray| Medium shrimp, easy to peel and eat, boiled in our own spices and szesty cocktail sauce.

Crab claws | Your choice o steamed or cold Gul - resh blue-crab claws, served per ectly plain or vinaigrette. Our amous cocktail sauce on the side.

Greek relish tray | A lovely array o crisp salonika peppers, tasty eta cheese, cool cucumbers, ju wedges and imported calamata olives.

Grilled vegetables| A color ul and savory selection o grilled eggplant, zucchini, yellow squashpeppers and jumbo yellow onions.

Crudits | Changing with the seasons to guarantee reshness, a variety o vegetables cut and slice

bite-sized portions served with zesty Greek and creamy ranch dressings.Fruit tray | Seasonal resh ruit in easy-to-eat portions art ully arranged and served with our own dressing.

Cheese tray | A select assortment o the nest domestic and imported cheeses beauti ully arrangeand table-ready.

Nioise tray | ypi ying the cuisine ound in and around the French Riviera city o Nice. Marinateresh rom our own market, is traditionally accompanied by haricots vert, herbed new potatoes, ripblack olives, sardines and anchovies.

Smoked salmon | Delicately smoked salmon is served with tangy capers, rich cream cheese andchopped hard-boiled egg.

Poached salmon | Fresh salmon, per ectly poached, served with avor ul capers, resh horseminced red onion and color ul vegetable garnishes.

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all trays are professionally and artistically arrangall include condimen

beautiful, big plates of avor from around the world

party traysThe Fish Market Restaurant| 205. 22.3330| www.thefishmar


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Salads { please choose two }Fish Market Greek salad

Country-style Greek salad

Marinated mushrooms

Pasta salad primavera

Roasted potato salad

Vegetables { please choose two }Green beans amandine

Roasted Mediterranean vegetables

Greek-style rice pila

Broccoli with lemon-butter

Eggplant Parmesan


Sauted resh spinach

Entres { please choose two }Market-fresh fish| Your choice o Gul -caught grouper, yellow n tuna, mahi mahi, sword sh, salmor amberjack expertly grilled by our own che s.

Grilled shrimp | Simple and simply per ect! Fresh shrimp, straight rom our Gul waters, grilled un

Greek Islands shrimp| Gul shrimp sauted in hand-selected Greek seasonings and topped withsauce made o eta cheese, diced tomatoes, bits o green bell peppers, calamata olives and sliced sc

Barbecued shrimp | A local avorite! Fresh Gul shrimp are dusted with Cajun seasonings and thand topped with our zesty New Orleans-style barbecue sauce.

Shrimp Florentine | Gul shrimp baked casserole-style in creamed spinach and a rich, cheesy Parm

Shrimp and scallops with orzo pasta| Shrimp and scallops sprinkled with select Greek seasonand then braised with onions, diced green bell peppers and tender orzo pasta.

Roasted Greek chicken| Chicken marinated in oregano, garlic, reshly squeezed lemon juice andextra-virgin olive oil and then roasted to crisp per ection.

Pecan-crusted chicken breasts| Plump, boneless chicken breasts are encrusted with pecan ourand pan- ried. Served with a Creole meunire sauce.

Chicken Marbella| Fresh bone-in chicken roasted with, onions peppers, a touch o garlic and red

Tenderloin tips braised in red wine with mushrooms| ender bee tips braised in a red-wine sto with resh onions and mushrooms.

Greek meatballs with tzatziki| Tis classic Mediterranean dish eatures lean bee shaped into me with garlic, mint, oregano and parsley. Tese savory, roasted morsels come with our amous zatziki

Desserts { please choose one }Classic baklava

French silk pie

New York cheesecake

Boston cream pie

Homemade bread pudding with bourbon sau

Key lime pie

dinner buffet 1

a simplerecipe for

relaxationStart with a couple o salads, add some resh vegetables,and choose two o Te Fish Markets best-selling entres.

Finish with a homemade dessert. Its that easy.

The Fish Market Restaurant| 205.322.3330| www.thefishmar| The Fish Market Restaurant| 205.322.3330| www.thefishmarket.net


14/17

Salads { please choose two }Famous Fish Market Greek salad

Orzo with Greek olives, eta cheeseand sun-dried tomatoes

Spinach salad with hot bacon dressing

Greek potato salad

Caesar salad

omatoes with balsamic-dill vinaigrette

Mandarin-orange spring-mix salad

Vegetables { please choose two }Greek-style green beans

Baked polenta

Wild-rice pila


Eggplant caponata (eggplant, onions, tomatoes,

anchovies, olives, pine nuts, capers and vinegarall cooked together in olive oil)

Parmesan potatoes

Roasted rosemary zucchini and tomatoes

Rum-glazed sweet potatoes

Desserts { please choose one }Classic homemade baklava

French silk pie

New York cheesecake

Boston cream pie

House-made bread pudding with bourbon sa

Key lime pie

dinner buffet 2

gather a crowdof family

and friendsMake dinner a little more special with gourmetsalads and che -prepared entres like crabmeat-stu ed

orange roughy or pecan-crusted cat sh with shrimp sauce.

Entres { please choose two }Market-fresh fish| Freshly caught grouper, yellow n tuna, mahi mahi, sword sh, salmon or amber

Crabmeat-stuffed orange roughy| ender llets o orange roughy stu ed with lump crabmeat and tbaked and topped with a lemon-butter sauce.

Pecan-crusted catfish with shrimp sauce| Tis dish with a certain Southern air eatures sweet,resh cat sh llets encrusted with pecan our and topped with a cream sauce avored with diced shrim

Seafood au gratin | A delectable mix o shrimp, langostinos, scallops and crabmeat baked in a risauce laced with sherry and Parmesan cheese.

Homemade Italian sausage with onions and peppers| Our own homemade, delight ully seasoItalian sausage sauted in a garlic-laced tomato sauce.

Shrimp-stuffed tomatoes| Large, vine-ripe tomatoes stu ed with a mixture o tender shrimp, riceminced onion and Parmesan cheese.

Chicken Parmesan| Plump, boneless chicken breasts lightly breaded and baked in a rich marinaand topped with Parmesan and mozzarella cheeses.

Herb-roasted turkey breast| ender, juicy turkey breasts baked with our own select blend o herbs

Bourbon-glazed chicken| Roasted chicken braised and lightly glazed with a Kentucky-style bou

London broil | Select top-loin bee roasted to medium rare and served with our own che -made Bsauce.

Pork souvlaki | Succulent pieces o pork marinated in olive oil, lemon juice and hand-selected Gand then grilled to per ection.



15/17

Salads { please choose two }Our amous Greek salad

Pasta with artichoke hearts, roasted peppersand mozzarella

Citrus spinach salad with poppy-seed dressing

Antipasto salad (with diced Genoa salami, provolonecheese and vinaigrette-marinated vegetables)

Marinated cherry tomatoes and eggplant with eta cheese

Flamminero (match stick-thin broccoli stems inlemon juice, garlic and olive oil)

Vegetables { please choose two }Greek-style green beans

Baked polenta

Wild-rice pila


Eggplant Caponata (eggplant, onions, tomatoes,anchovies, olives, pine nuts, capers and vinegarall cooked together in olive oil)

Spinach-stu ed tomatoes

Greek-style roasted potatoes

dinner buffet 3

effortlessentertaining

When only the best will do, choose among our mostelaborate entres, such as spice-crusted monk sh in

lobster sauce or sliced bee tenderloin with Madeira sauce. We make it easy or you to get all the credit

or an elegant dinner.

Desserts { please choose one }Homemade baklava

French silk pie

New York cheesecake

Boston cream pie

Bread pudding with our homemade bourbon

Key lime pie

Market-fresh fish| Your choice o reshly caughtgrouper, yellow n tuna, mahi mahi, sword sh,salmon or amberjack.

Shrimp and crabmeat au gratin in eggplantpirogues | Shrimp, langostinos, scallops and lumpcrabmeat baked in a rich cream sauce laced withsherry and Parmesan cheese and served in boatsmade rom hollowed-out, ried eggplant.

Spice-crusted monkfish in lobster sauce| Medallions o sea-sweet monk sh encrusted with garlic, ennel seed, cracked black pepper androsemary and topped with a light sauce avored withdiced lobster.

Fried, sauted or marinated crab claws|Fish Market- avorite resh blue-crab claws served your way lightly ried, sauted in spicesor marinated in our own vinaigrette.

Jamaican black-pepper shrimp|ender Gul shrimp grilled and topped with a sauceo black pepper, tomatoes, onions and lively Caribbean seasonings.

Valencian paella | Tis traditional Spanishdish eatures sa ron-scented rice baked with Gul -resh shrimp, mussels and scallops and our ownhomemade chorizo sausage.

Shrimp Diane | Shrimp straight rom our Gsauted in butter with select herbs and spicesand nished in a homemade sea ood stock.

Crabmeat-topped grouper| Our market- regrouper grilled to per ection and topped withgenerous helping o sweet lump crabmeat.

Oysters Bienville served in casserole|Fresh, succulent oysters baked in a cream saubacon, mushrooms, garlic, sherry and pepper

Roast chicken with crawfish stuffing|Roasted chicken dusted with Cajun seasoninlled with a savory cornbread-craw sh stu ng

Braised chicken Forestire| Fresh, bone-in chicken braised in a velvety brown sauce wmushrooms, onions, and red and green bell p

Lamb souvlaki | Succulent pieces o lambmarinated in olive oil, resh lemon juice and spices and grilled to per ection.

Sliced beef tenderloin with Madeira sauc Juicy, roasted bee served with our che -maderich wine sauce.

Maple-glazed pork loin| ender medallionspork lightly glazed with a touch o pure mapl

Entres { please choose two }



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From a backyard sh ry to a large corporate unction to a wedding bu et,Te Fish Market brings you tasty, taste ul catering at an attractive price.

We o er the largest selection o the reshest sea ood available so we caneasily cater intimate dinners or 10 or lively parties or 3,000. With 23 yearso experience, we do it right. Tats why we were chosen recently to cater areception or Secretary o State Condoleezza Rice.

Our dishes range rom amiliar, down-home Southern specialties to ethnic-inspired Mediterranean avors. And we have a unique collection o copper serving pieces andhand-painted ceramics rom around the world so our ood looks as good as it tastes.

What youve ound here are wholesome oods at a great price. We look orward to serving you soon.

about George Sarrisand The Fish Market Restaurant

George Sarris at the fish market in Istanbul, Turkey.

| The Fish Market Restaurant| 205.322.3330| www.thefishmarket.net


17/17

George Sarris 2006 The Fish Market Restaurant

In Southside | 612 22nd Street SouthBirmingham, AL 35233Phone | 205. 322.3330

Fax | 205 324 1804

Documents

The Fish Market Downtown Catering