Hors d oeuvres
MINIMUM 20 ORDERS, THANK YOU.
PLATES, UTENSILS, NAPKINS, CONDIMENTS
CHAFING DISH & DELIVERY
CHOOSE ANY 3 Hors d oeuvres BELOW:
CALIFORNIA ROLLS (2 PCS) PER PERSON
PORK OR CHICKEN WONTON (4)
GARLIC CREAM CHEESE WONTON (4 )
KANEMAKIS DEEP FRIED SPAM MUSUBIS (ORIGINAL CREATION) (2)
HAWAIIAN CHICKEN WINGS (2)
KANEMAKIS SPICY JALAPENO CHICKEN WINGS (ORIGINAL CREATION) (2)
CHICKEN SATAY STICKS (2)
SESAME GINGER BEEF STICKS (2 )
SESAME GINGER CHICKEN STICKS (2)
PORK IMPERIAL ROLLS W/LETTUCE WRAPS & MINT (1)
VEGETABLE IMPERIAL ROLLS W/LETTUCE WRAPS & MINT (1)
MINI CHICKEN CUTLET W/WATERCHESTNUT (2)
DEEP FRIED PORK SIU MAI (2)
CROSTINI W/TOMATO-OLIVE-GARLIC CONCASSE (6)
CROSTINI W/ROASTED GARLIC CLOVES (6)
CROSTINI W/LOX AND CREAM CHEESE (4)
SAUSAGE STUFFED MUSHROOMS (4)
GRILLED VEGETABLES W/BALSALMIC REDUCTION
MAIN ENTRÉE MENU
MINIMUM 20 ORDERS PER ENTRÉE, THANK YOU.
PRICES AS INDICATED - COMBINATIONS AVAILABLE - Call for details.
SIDE DISHES: (CHOOSE ONE)
POTATOES (herb roasted, baked, mashed or scalloped)
PASTA (marinara or butter-garlic-herb-fused olive oil or mac & cheese)
RICE (steamed, pilaf or spanish)
FRESH VEGETABLES (steamed, stir fried or grilled)
GARDEN GREEN SALAD or CAESAR, or CITRUS-PEANUT VINAIGARETTE COLESLAW or SANTA FE SALAD \(hearts of palm, corn, cilantro, red onion, celery & tomatoes in a citrus vinaigarette).
ROLLS & BUTTER, SOFT DRINKS & BOTTLED WATER
CHAFING DISH, CONDIMENTS, PLATES, UTENSILS & DELIVERY - INCLUDED
CHICKEN KATSU BROCHETTES
Lightly seasoned chicken breasts skewered w/mushrooms, bellpeppers and onion
then, lightly dipped in an egg batter and panko. The finished product is a moist kabab w/a crunchy coating . A Japanese sweet and sour sauce (tonkatsu) is served
on the side.
CHICKEN SCAMPI STYLE
Grilled marinated chicken breast topped with a shrimp-base garlic butter cream sauce and garnished with capers.
HAWAIIAN SESAME GINGER CHICKEN
Grilled marinated breast in a soy-hoisin-mirin-garlic-ginger-sesame oil blend
garnished w/sesame seeds, green onions & fresh pineapple.
HAWAIIAN LEMON CHICKEN
Crunchy golden breast dipped in a semi-sweet oriental plum-honey-lemon
reduction topped w/sesame seeds and lemon zest.
Freshly made, lightly seasoned, creamy silky smooth marsala wine reduction garnished
Baked parmigiana-panko crusted chicken breast topped off with fresh marinara &
mozzarella w/ fresh grated garlic & parmigiana.
Panko crusted marinated breast topped w/fresh lemony-garlic cream sauce under a
Chardonnay wine reduction. Garnished with capers and decorative lemons.
Grilled skinless marinated breast, then slowly roasted in a Mediterranean
balsalmic vinaigarette then topped generously with a fresh balsalmic-marinated
tomato, red onion, garlic-spiced salsa. Very healthy.
Panko crusted breast topped generously w/fresh mushrooms in a veloute sauvignon \
blanc reduction cream sauce
ROASTED ROSEMARY CHICKEN QUARTERS
Juicy herb roasted chicken quarters with espagnole brown gravy made fresh from its
GRILLED MANGO CHICKEN
Lightly seasoned grilled breast topped generously w/ fresh mango, red onion, cilantro,
lemon-lime juice, olive oil & red chili flakes. Healthy!
APRICOT GLAZED STUFFED CHICKEN BREAST W/AWARD WINNING
Award winning dressing from Mrs. Cubbisons Thanksgiving cookoff stuffed in a
white-meat breast then roasted to a golden brown and glazed with a homemade
BEEF YAKITORI BROCHETTES
Lean tender strips of tri-tip beef marinated in a homemade Japanese teriyaki sauce and skewered with bellpeppers, onions and whole mushrooms then BBQ grilled until carmelized tender. Garnished with pineapples.
TRI TIP ROAST W/MERLOT AU JUS
Slow grilled marinated tender tri-tip roast served w/merlot reduction & its garlicy
pan-juices (au jus). Sliced on a bias for ultimated tenderness.
Garnished w/marinated mushrooms.
KOREAN SHORT RIBS "KALBI"
Grilled marinated short ribs with a garlic flair and carmelized to perfection garnished with multicolor bellpeppers.
STUFFED ROASTED FLANK STEAK
Marinated slow roasted English style flank steak stuffed w/herb-walnut stuffing. Each
roulade has a pin-wheel presentation.
BRAISED SHORT-RIBS W/SILKENED BORDELAISE
Fall-off the bone tender. Slow cooked in a espagnole (brown) sauce & merlot
reduction. Carrots, onions and celery as garnish. A home-style favorite.
HERB ROASTED PRIME RIB W/ AU JUS
Slow roasted prime cut blanketed with special herbs. Cooked to an even medium-
rare end to end. Garlicy Au ju finishes this thick cut.
GRILLED NEW YORK STEAK W/AU JUS
Grilled prime cut lightly seasoned w/white-green-black pepper served with a
garlicky au ju. Garnished with sautéed onions & mushrooms in its own pan juices.
MEATLOAF EN PAPIOTTE W/ESPAGNOLE GRAVY
Individually wrapped and lightly seasoned. Baked to perfection in its own juices & topped
w/homemade garlic brown sauce. Garnished with mushrooms, carrots and celery.
TRI-TIP PICADA W/PICO DE GALLO SALSA
Grilled, citrus marinated tri-tip steak topped off with fresh healthy tomato-tomatillo- \
cilantro-garlic salsa. Tortillas accompany this dish. Beans and rice can be substituted for vegetables and potatoes.
Sliced then BBQ grilled, marinated tri-tip steak in a soy-hoisin-mirin-garlic-ginger-sesame oil blend for a nice carmelized finish. Garnished w/sesame seeds and green onions.
BAKED STUFFED PORK CHOPS W/AWARD WINNING STOKA-BOCA STUFFING
Seasoned stuffed chops first grilled for flavor then baked in its natural
juices which adds further to an award winning walnut crusted stuffing.
A mushroom veloute sauce accompanies this dish.
ROASTED PORK TENDERLOIN W/CHERRY MERLOT GLAZE
Boneless slices of the cherry-glazed loin smothered with seasoned grilled onions
PORK PIQUANTE STEW W/TOMATILLO CHILE VERDE
Cubes of tender pork loin stewed with tomatillo-anaheim chiles, fresh tomatoes
garlic, onion and spices. The stew is bordered w/roasted new potatoes.
Corn tortillas accompany this dish.
HAWAIIAN BARBEQUE PORK CHOPS
Hoisin-oyster-soy-mirin sauce w/ginger in a garlicky sweet pineapple sauce.
Fresh pineapples to garnish .
PANKO PORK CUTLETS W/TONKATSU SAUCE
Golden brown loins sided with a japanese apple cider/hoisin sauce.
Grilled onions garnish this dish.
ST. LOUIS BBQ SPARE RIBS and BBQ CHICKEN COMBO
Slow grilled spare ribs basted with a honey mesquite BBQ sauce and carmelized. Slow grilling allows the meat to fall of the bone.
SMOKED SALMON W/RED PEPPER AIOLI
Applewood smoked fillets and topped with a creamy red bellpepper aioli sauce.
A 48 hour notice is required for this entrée.
WALNUT CRUSTED SALMON
Lightly seasoned & encrusted with a walnut-panko coating. Topped off with a carmelized
coconut-walnut glaze. A garlic-aioli sauce accompanies this dish on the side.
Grilled, with a savory garlic-olive oil, worchestershire-soy blend adding to this rich
fillet. A very moist full bodied dish w/a healthy conscience.
CARIBBEAN BLACKENED SALMON
Hot pan flashed w/savory pepper spices to sear in juices then oven baked to perfection.
Red bellpepper aoili sauce served on the side softens the texture for a delicate finish.
SESAME GINGER SALMON
Grilled, marinated in a soy-hoisin-mirin-garlic-ginger-sesame oil blend
for a nice carmelized finish. Garnished w/sesame seed and green onions.
PERUVIAN PESCADO MACHO
Seasoned fried whitefish fillet, topped off with marinated squid, shrimp and octopus over a bed of seasoned rice.
End of Main Entrees - See SPECIALS for BUFFETS
MOSAIC FINGER DISPLAY
$4.95 per person
Assortment of fresh pastry bars, freshly baked cookies, brownies, eclairs & cream puffs.
Will lift the "Mid-Week Blues".
GOURMET CREAM PIES
$6.95 per person
Freshly baked Chocolate creme, Banana creme, Coconut creme.
Freshly baked Cheesecake w/fresh seasonal berries.
Will lift that dreary "MONDAY - MONDAY" or possibly could work for FRIDAYS
if you do not have anything exciting planned for the weekend.
FRESH FRUIT DISPLAY
$5.95 per person
Array of fresh seasonal fruits layed out for fondue dipping in hot fudge or hot caramel.
Good for those "FRIDAYS" when you have to look good for the weekend
Also see SPECIALS for BUFFETS.
END OF MAIN MENU
BON APPETIT !!!!!
THANK YOU FOR YOUR SUPPORT.
Contact firstname.lastname@example.org - 310-738-4616