Menus

It’s Holiday Time!!!!

Tasty Appetizers

Swedish meatballs with Lingonberry Sauce

Short-rib Reuben on marble rye with gruyere and red cabbage kraut

Sweet potato latkes with winter apple chutney and cider cream

Pumpkin caponada crostini

Baby grilled Virginia ham and caramelized apple sandwich

Smoked Shrimp Cocktail

Sides and Light Bites:

Sweet Potato Waffle with Beer Battered Chicken Tenders

Sugar Pumpkin filled with Butternut Squash Risotto

Cider scalloped potatoes

Butternut squash soup with apple and smoked cheddar

Leek and gruyere spoonbread

Sweet potato, smoked gouda and hazelnut gratin

Scalloped Turnips, Gruyere and Yukon gold potatoes

Wild rice, roast grapes and chestnuts

Salads:

Butter lettuce, roast pear, fried brie with nut crust, pear vinaigrette

Roast pumpkin and wild mushroom salad with Cipollini bulbs

Entrees:

Orange Bourbon Turkey with bourbon gravy

Roast beef tenderloin with Caesar crust

Brown Sugar, Maple and mustard glazed spiral cut ham

Molasses-brined turkey with gingersnap gravy

Apple cider and rum cured pork loin with Apple Jack pan jus

Sage and goat cheese stuffed organic chicken breast with citrus brown butter sauce

Beef tenderloin with port-cranberry sauce

Spiced turkey with fresh pear chutney

Pan fried Chicken with pancetta, figs, walnuts and verjuice

Balsamic pot roast with mushrooms and onions

Desserts:

Chocolate coca-cola cake

Rice crispy treat marshmallow ice cream sandwich with red and green sprinkles

Individual Carrot cake bombe with orange caramel glaze

Walnut and plum crostata with Mascarpone ice cream

Apple cake with caramel sauce and bourbon whipped cream

Sugarplum, orange, apricot Earl Grey tart

Butterfinger truffles

Spirits

Absinthe-makes-the-heart-grow-fonder champagne punch

Apple spice Martini

Bad Santa Punch

Mrs. Santa’s Hot Cocoa and Coffee Bar ……….. lots of condiments and a few liqueurs  ………. sure to lift your spirits and warm your insides

Mini marshmallows, lightly sweetened whipped cream, orange peel, cinnamon sticks, chocolate shavings, mini candy canes – Irish whiskey, Tia Maria, Grande Marnier, Peppermint Schnapps, Brandy and flavored syrups

 

 

 

At Chefs A La Carte, we create custom menus for your event.   Here are a few that we have created for other clients.

Smokey Summer Buffet

We know smoke…. and how to BBQ!!

Summer Fun Salad –– Grilled corn, heirloom cherry tomatoes, cucumbers, grilled avocado, smoked mozzarella shavings served over mache and arugala lettuces tossed in green Goddess dressing

“Beer Can” Grill/Roast  Chicken — Whole chicken is brined in honey beer, set on an open can of beer and cooked on grill or in the oven until perfectly done — moist and smokey

Grilled swordfish kebab –served with serrano-lime chimmichurri

Spanish marinated skirt steak — grilled rare and served with Gaucho Sauce

Mojo Shrimp Skewer –– served with mango salsa

Jumbo Stuffed Mushrooms –smoked provoline, pancetta, grilled onion, fresh herbs and spices

Grilled veggies — sweet potatoes, Yukon Gold potatoes, sweet corn cobettes, and grilled asparagus

Grilled Fruit Sundae Bar –– Bananas, Peaches and Pineapple, oh my!  Neopolitan Ice Cream and home made hot fudge and salted caramel sauce

 

“Beer Bites” — A Beer Pairing Menu for Laura and Michael

Hefenwisen — Mushrooms stuffed with braised beef short rib tossed in our Jalapeno BBQ sauce and topped with marinated red onions

Red Ale — Brats cooked in beer served in pretzel bun topped with house made sauerkraut

Amber Ale — Pizza Margarita with sweet roast garlic oil, fresh heirloom tomatoes, basil and fresh mozzarella cheese on our home made pizza crust

Brown Ale — Meatloaf rumaki:  Asian spiced meatloaf is wrapped in bacon and pierced with a small bamboo pick, cooked to perfection and presented with our special mahogany glaze

IPA1 — Bang bang chicken nachos:  diced organic chicken breast is tossed in spicy peanut sauce, placed on a wonton chip garnished with sesame seeds, scallions and more sauce

IPA2 — Cool sushi:  sushi rice rolled around fried Jalapeno strips, grilled asparagus and avocado, topped with fresh yellowtail and drizzled with a Jalapeno ponzu

Dark Stout — Toffee/espresso pot de creme;   and…… Beer float:  scoop of beer ice cream tossed into Dark Stout beer, served in mini solo cup

 

 

Wedding Menu for Sunny and Micah

Tray passed appetizers:

Brie, caramelized apple and pear mini quesadillas with a hint of mozzarella, garnished with a light citrus crème fraiche

Tequila lime ahi on wonton crisp with a smoked tomato and chipotle sauce topped off with a mango-jicama slaw

Short rib taco with kim chee and sambal aioli

Interactive Buffet:

Nachos, cheeses, etc.

Chef Marguerite’s Hawaiian nachos –Wonton chips covered with pulled Hawaiian style pork  drizzled with a kona coffee BBQ sauce, and a fresh pineapple salsa

“American still life” Centerpiece of edible colors, shapes and forms artfully created from a wonderful collage of flavors.  Seasonal farmer’s market vegetable crudite with choice of two dips:  charmoula dip, tofu zucchini almond dip, red pepper feta dip, or balsamic dip.   Continental cheeses to include American brie, peppered goat cheese, Port wine derby, Sage cheddar, Maytag blue cheese, sharp cheddar and jack cheese these are framed with fresh herbs and seasonal  whole fruits and are surrounded by baskets spilling over with sliced French Baguettes and crisp Crackers

Sliders and Salads

Bollywood Burger Slider ground Chicken with Curried Onion strings and a Lime, Cilantro and  Serrano Aioli, garnished with a pickled Cucumber Slice

All American — Ranch Hands seasoned grilled beef patties, secret sauce,  pickled red onions, on a white bun

Salads:   served in plastic cups with mini forks or on small plates

Chef Marguerite’s heirloom tomato salad with burrata cheese drizzled with both an herbed Italian olive oil and a balsamic reduction and garnished with micro herb mix

Baby spinach and arugula is tossed together with fresh mango roast Japanese apple-pear, dried apple and candied pecans, tossed in a a spicy mango vinaigrette

Unique bites:  (Assembled before your guests)

Marguerite’s famous tamale cake topped with short ribs stewed in house made red chile sauce,  topped with a mango avocado salsa and drizzled with a poblano crema

Chicken and waffles curried buttermilk waffles, topped with fried chicken morsel  and napped in a black pepper maple syrup

Fresh spring rolls  made with jicama, green and ripe mango, chayote squash,   rolled together with marinated rice noodles,  presented on a mound of sweet chile meekrob served in Chinese to-go boxes

The Dessert Social   (Perfect for weddings — alongside or in lieu of the traditional wedding cake)

Pies Like Mom makes — but only one bite:  Lemon Meringue, Boston Creme Pie, Rhubarb-Cherry, Apple Crumb, Key Lime, Banana Cream, and our own specialty — Jack Daniels Pecan Pie — Also — one bite mini cupcakes:  Passion Fruit, Strawberry, Double Dutch Chocolate, Espresso-malt crunch, Tiramisu, Red Velvet, Chocolate peanut butter, Tahitian vanilla

(3, 4 or 5, tastes are better than 1 — only one bite, so have as many as you like)

Gourmet tea and coffee station with honey, lemon, milk, chantilly cream, cinnamon sticks and flavored syrup served with dessert

Signature cocktail choices

Rosemary vodka slushy – citrus vodka, rosemary-lemon granite, garnished with a rosemary swizzle stick

……..art is delicious……………………………………………..