Appetizers:
Soups
1.
two soups in one bowl:
leek and potato
with sweet red pepper
curried carrot
with cauliflower
spinach and pesto
with roasted tomato soup
(garnished
with chopped fresh herbs or aioli swirl)
2.
tic tac toe presentation:
caviar, smoked
salmon and blanched leek strips
form a grid onto
which is poured
corn chowder
or
purée of sweet
red pepper soup
3.
winter vegetable soup
a
chicken or vegetable/tomato broth
with chopped carrot,
celery, potato, pumpkin and green beans
with a dollop of
pistou
4.
black bean soup
rich, thick puréed
soup with chopped vegetable condiments
topped with swirl
of sour cream, tortilla crisps and salsa
5.
tuscan peasant soup
tomato
broth with chopped vegetables and chunks of
peasant
bread
with grated
parmesan cheese
note:
other soups are available on request
Appetizers:
Complete Salad List
1.
medley of greens with sautéed mushrooms
toasted pine
nuts and champagne/dill vinaigrette
2.
medley of greens with caramelized pecans
crumbled
stilton cheese and raspberry vinaigrette
3.
caesar salad with homemade garlic croutons
creamy caesar dressing and fresh grated parmesan cheese
4.
caesar salad with fried polenta croutons
caesar dressing and grated parmesan cheese
5.
chopped salad of raw and blanched vegetables
with medley of greens and tarragon/mustard vinaigrette
6.
medley of greens with breaded fried cheese crouton
and tarragon/mustard vinaigrette
and tarragon/mustard vinaigrette
7.
medley of greens with raspberry vinaigrette
sliced pear, grape clusters and crouton with caramelized brie
sliced pear, grape clusters and crouton with caramelized brie
8.
arugula salad with shaved imported parmesan cheese
pine nuts, cracked
pepper
lemon/olive oil
vinaigrette
9.
greek salad with greens, tomato wedges, kalimata olives
sliced red onion, feta cheese, oregano
and lemon/oil vinaigrette
10.
portofino salad with medley of greens
julienne
carrot and celery, cooked navy beans
lemon/oil
vinaigrette
11.
iceberg lettuce chunks with oven-roasted tomatoes
grilled
zucchini slices and creamy garlic dressing
Appetizers:
Pasta
1.
neopolitan-style rigatoni
with tomato confit,
roasted garlic, fresh basil and broth
with fresh grated
parmesan cheese
2.
genoa-style rigatoni
with roast new potatoes,
green beans, pesto and broth
3.
fusilli with smoked salmon,
asparagus and capers
in reduced sauce of
white wine, and broth
4.
blackened salmon
with fettucine
5.
creole pasta
with sautéed vegetables
roasted garlic and scallion
with creole seasonings
6.
pasta and fagioli
a rich vegetable broth
with tomato, and chopped vegetables, pasta and beans
7.
warm pasta salad
sautéed vegetables
and herbs tossed warm with noodles in raspberry vinaigrette
Entrees: Beef
1.
JB's
Roast Brisket of Beef
in Tangy Barbecue Sauce
in Tangy Barbecue Sauce
2.
Grilled Boneless Ribeye Steak
carved and served with
grainy mustard sauce and red onion marmalade
carved and served with
grainy mustard sauce and red onion marmalade
3.
Carved
Steak " Au Poivre
"
a sauteed boneless ribeye steak
with tricolor peppercorn crust
and a "creamy " reduced wine sauce
topped with chopped watercress and parsely
a sauteed boneless ribeye steak
with tricolor peppercorn crust
and a "creamy " reduced wine sauce
topped with chopped watercress and parsely
Entrees: Fowl
1.
Grilled Boneless Breast of Chicken
infused with Herbed Pistou
Mango Vinaigrette Glaze
infused with Herbed Pistou
Mango Vinaigrette Glaze
2. Boneless
Breast of Chicken
with Rich Pan Gravy, Roasted Garlic
and Candied Lemon Rind
with Rich Pan Gravy, Roasted Garlic
and Candied Lemon Rind
3.
Chicken Mezzanotte
Breaded Paillard of Chicken
Topping of Chopped Belgian Endive,
Oven Roasted Tomatoes, and Fresh Basil
in Raspberry Vinaigrette
Breaded Paillard of Chicken
Topping of Chopped Belgian Endive,
Oven Roasted Tomatoes, and Fresh Basil
in Raspberry Vinaigrette
4.
Chicken Roulades
stuffed with Sautéed Mushrooms and Blanched Garlic
sliced into Medallions
Madeira Sauce
stuffed with Sautéed Mushrooms and Blanched Garlic
sliced into Medallions
Madeira Sauce
5.
Provincial Chicken
Boneless Breast of Chicken
with a Confit of Tomatoes, Red Onion, Capers
and Kalimata Olives
Boneless Breast of Chicken
with a Confit of Tomatoes, Red Onion, Capers
and Kalimata Olives
6.
Grilled Boneless Breast of Chicken
with Red Chile Pesto and Corn Relish
with Red Chile Pesto and Corn Relish
7.
Roast Chicken Half
with Herb Infusion
Mushroom Gravy
with Herb Infusion
Mushroom Gravy
Entrées:
Fish
1.
Char-Grilled Fresh Salmon
brushed with Lemon/Basil Vinaigrette
on Puréed Garlic Potatoes
2.
Grilled Salmon Filet
with Garlic Cream and Tomato Beurre Blanc
with Garlic Cream and Tomato Beurre Blanc
3.
Sautéed Salmon Filet
with Rosemary Breading Crust
Roasted Sweet Pepper/Corn Relish
with Rosemary Breading Crust
Roasted Sweet Pepper/Corn Relish
4.
Grilled Fresh Ahi Steak
with Tomato Vinaigrette and Aioli Striping
with Tomato Vinaigrette and Aioli Striping
5.
Sautéed Sea Bass
with Hazelnut Crust
on Puréed Garlic Yams
with Hazelnut Crust
on Puréed Garlic Yams
6.
Medallions of Fresh Grilled Tuna
on a bed of Pasta
with Grilled Vegetables and Warm Tomato Confit
on a bed of Pasta
with Grilled Vegetables and Warm Tomato Confit
7.
Chinois-Style Sizzling Bass
infused with Garlic and Ginger
with Ginger/Scallion Dipping Sauce
infused with Garlic and Ginger
with Ginger/Scallion Dipping Sauce
8.
Provincial Salmon
Roasted Salmon smothered with
Roasted Garlic, Tomatoes, Capers and Olives
Roasted Salmon smothered with
Roasted Garlic, Tomatoes, Capers and Olives
9.
Grilled Salmon Filet
with Sweet/Hot Mustard Sauce
and 12 Ingredient Fried Rice
with Sweet/Hot Mustard Sauce
and 12 Ingredient Fried Rice
Entrees: Accompaniments
1.
Italian-Style Risotto
with Peas and Mushrooms
Chopped Parsley and Fresh Grated Parmesan Cheese
with Peas and Mushrooms
Chopped Parsley and Fresh Grated Parmesan Cheese
2.
Potato Risotto
3.
Potato Napoleon Taillevent
Layers of Seasoned Puréed Potatoes
Between Potato Crisps
Layers of Seasoned Puréed Potatoes
Between Potato Crisps
4.
Potatoes Dauphinoise
5.
Roasted Baby New and Sweet Potatoes
with Rosemary and Aioli
with Rosemary and Aioli
6.
Puréed Garlic Mashed Potatoes
7.
Puréed Garlic Yams
8.
Wild Rice Pilaf
with Toasted Pine Nuts and Chopped Italian Parsley
with Toasted Pine Nuts and Chopped Italian Parsley
9.
French Beans with Oven-Roasted Tomatoes
Pistou Mayonnaise Striping
Pistou Mayonnaise Striping
10.
Soufflé of Yellow Squash
Caramelized Onion and Toasted Almond Topping
Caramelized Onion and Toasted Almond Topping
11.
Sugar Snap Peas
with Carrot Florets in Herbed Butter
with Carrot Florets in Herbed Butter
12.
Carrot/Mushroom and Spinach Loaf
13.
Roasted Vegetable Mélange
14.
Char-Grilled Vegetable Mélange
Aioli Striping
Aioli Striping
15.
Vegetable Bundles
Tied with Blanched Leeks
Tied with Blanched Leeks
16.
Purée of Carrots in Zucchini Cups
Purée of Peas in Yellow Squash Cups
Purée of Peas in Yellow Squash Cups
17.
Asparagus in Puff Pastry
with Lemon Beurre Blanc
with Lemon Beurre Blanc
18.
Spinach Flan
Tomato Confit Topping
Tomato Confit Topping
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1999-2005 John Baylin - J.B.Catering, Inc.
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