Sample Menus.
Below are samples of menus that have been written by Rx for Catering, LLC. There are many more to view so if you would like to see something please contact us and we will forward a sample of the type menu you are needing.
Sample 1: International Evening of Dance
This menu was designed for a client who was taking their CEO level customers to an international night of dance after dinner. Instead of doing a regular banquet meal, Rx for Catering, LLC customized the meal to go in sequence with the countries dancing. The wines were also paired to compliment the various international courses.
Russian Flavors ~ Bolshoi Ballet ~ Moscow, Russia
“I do not try to dance better than anyone else. I only try to dance better than myself” Mihkail Baryshnikov
The Russian Spoon with American Caviar
Buckwheat Blini with Larkspur Smoked Salmon and Lemon Confit
Champagne Shooter with Citrus Essence
Assorted Spanish Tapas ~ Victor Ullate Ballet ~ Madrid , Spain
“I don't want people who want to dance, I want people who have to dance” ~ George Balanchine
Palisade Tomatoes with Machego Cheese and Jamon Serrano Ham
Taylor Bay Scallop Ceviche With Shaved Fennel, Caramelized Shallots & Chervil
Seville Tomato Gazpacho With Cask Aged Sherry
2002 Pazo San Mauro Albarino
Paris Opera Ballet ~ Paris , France
“La danse, c'est le movement, et le movement, c'est la vie”
(“Dance is movement, and movement is life.”) ~ Ludmilla Chiriaeff
Petite Filet Mignon and Alaskan Halibut With Asparagus, Gratin Dauphinois
Pipperade and Classic French Sauces
Ballet de Santiago ~ Chile , South America
“Dancing is like dreaming with your feet!” ~ Costanze
2001 Casa La Postelle ‘Cuvee Alexandre' Chardonnay
2000 Veramonte ‘Primus' Carmenere, Merlot and Cabernet Sauvignon
Complexions ~ New York City , New York
“You don't have to know about ballet to enjoy it, all you have to do is look at it.” ~ Edwin Denby
Classic New York Style Cheesecake with Lime ~ Laced Raspberries
Regular and Decaffeinated Coffee and Herbal Tea
Enjoy Your Evening Of Dance!
Sample 2
Rx for Catering, LLC was contracted to write an opening reception menu for a 5 star hotel in Colorado...
Proposed Menu from the Hotel for Opening Reception
Spring Salad with Bacon, Brie Cheese and Candied Walnuts
Ale Steamed Crawfish with Rosemary Garlic Bruschetta
Chilled Oyster Shooters with Lemon and Tabasco
International Cheese, Sliced Meats and Bread Display
Stout Marinated Rack of Lamb Carving Station
Wheat Beer and Lime Marinated Chicken Breast
Roasted Baby Vegetables
Bacon and Onion Braised Brussel Sprouts
Lyonnaise Potatoes
Mini Grill Sate Station to Include Bison, Chicken and Shrimp With Assorted Dipping Sauces
Southwest Caesar Salad Wraps with Ancho Dressing and Chili Dusted Croutons
Pastry Chef Selection of Desserts
Rx for Catering, LLC Menu That Was Used
Beer Cheese Soup in Demitasse Cups
Spring Salad w/Bacon, Brie Cheese and Candied Walnuts
Cherry Cider Vinaigrette (Individual)
Pork Chop (small)
with Apple Cider Balsamic Sauce
& Blue Cheese Potato Gratin
Ale Spicy and Mild Grilled Sausage Glaze Apricot Mustard and Brussel Sprouts (Cut in ½)
French Onion Soup w/Cheese Melted Crouton
Served in Demitasse Cups
International Cheese, Sliced Meats, Olives and Bread Display
Fig Glazed Lollipop Lambchops
w/Lemon Mint Cous Cous
Port Wine Sauce
Farm Raised Rainbow Trout ~ Topped with a Hazelnut Butter Sauce
w/Thin Polenta Square
Gran Marnier Glazed Baby Carrots
Southwestern Style Caesar Salad Wraps
w/Chili Dusted Cornbread Croutons
Bison Sates Marinated w/Garlic, Olive Oil and
Fresh Cracked Black Pepper Topped With A Jim Beam Sauce
Served with Brown Sugar Baked Beans
Pepper Crusted Jack Daniels Tenderloin
Hungarian Porcini-Potato Latkes (Chef to make fresh)
Salmon Medallion w/Candied Red Onion Relish
On a Bed of White Bean Ragout w/Smoked Bacon & Molasses
Whole Pears Soaked in Port Stuffed With Blue Cheese
“Make Your Own Smore's Station”
Chef's Assortment of Bon Bons & French Pastries
Sample 3: Upscale Cold Lunch Menu
Hearty Garden Vegetable Soup
Crispy Bread Sticks
Spinach Salad with Plum Tomatoes, Shredded Carrots and
Sprouts with Blue Cheese and Bacon Crumbles Served on the Side
Ranch and Apple Cider Vinaigrette
Marinated Artichokes, Asparagus, Grilled Red & Yellow Pepper and
Mushroom Salad with Lemon Dill Vinaigrette
Sliced Fresh Fruit Platter with Whipped Cream
Assortment of French Baguette Sandwiches
Rosemary Roasted Thinly Sliced Lamb Topped With Watercress
Sliced Roma Tomatoes and Feta Cheese
Minted Cactus Jam & Tarragon Mayo (on the side)
Chicken Caesar Salad Baguette
Thinly Sliced Grilled Chicken with Romaine Lettuce
Shaved Parmesan Cheese with Creamy Caesar Salad Dressing
Vegetarian with Grilled Portobello Mushrooms, Grilled Red Pepper,
Brie Cheese and Sprouts
Assorted Bags of Potato Chips
Haagen- Daz Ice Cream Bars
Assorted Beverages
Sample 4: A Celebration of Pura Vida
The food is inspired by Latin American & Spanish food and is combined with classical cooking techniques. The food is not particular to any one Latin Country, but inspired by them all.
Enjoy our eight course dinner.
The flavors will awaken your taste buds!
Compliments of Executive Chef,
Hector Santiago
Pura Vida Restaurant, Atlanta, GA
Calabaza & Yellow Tomato Gazpacho
with Peruvian Choclo Corn Espuma
Description:
One layer of yellow tomato gazpacho soft gelee garnished with diced cucumber, sliced scallions and recao. Second layer is velvety calabaza gazpacho. Third layer is topped with a choclo espuma.
Definitions:
Recao ~ A cousin of cilantro with a more intense flavor
Calabaza ~ a large hard-skinned Caribbean squash with orange flesh. The inside and taste of calabaza squash is similar to a pumpkin or a butternut squash
Choclo Espuma ~ Choclo is a Peruvian corn that has giant Kernels that is pureed; Espuma is a foam.
Hearts of Palm & Guava Salad
with Red Oak, Shaved Cotija Cheese
Guava-Sherry Vinaigrette
Description:
Marinated fresh palm hearts, slices of candied guava rind, with red oak lettuce tossed in a Guava-Sherry Vinaigrette. Topped with shaved cotija cheese.
Definitions:
Cotija Cheese ~ is a Mexican aged cheese made from cow's milk
Guava ~ a tropical fruit that is made into pinkish orange jams and jellies. Guava is a good source of Vitamin A & C.
Sherry Solera ~ this vinaigrette is made from 50 year old Spanish Sherry Vinegar. Solera is a method of aging; sherry and other fortified wines are blended and matured to achieve consistency.
Fresh Cod "Chicharrones" al Epazote
with a Huitlacoche & Salted Cod Ragout
& Truffled Malanga Puffs
Description:
Crispy Skin filet of cod, seasoned with epazote salt served on top of a huitlacoche & bacalao ragout with poblano peppers, garlic and onions. Served wtih malanga puffs.
Definitions:
Epazote ~ Mexican herb
Huitlacoche ~ is a mushroom that grows inside of the corn kernel. This is often described as the Mexican version of truffles.
Bacalao ~ is salted codfish
Malanga Puffs ~ Malanga is a root vegetable that grows near water and has an earthy flavor.
Potito Palta
Lemon Lime Port-Confit, Au Jus
with Avacado & Steamed "Chilean" Bun with Cilantro
Description:
Potito Plata; pork confit served in its own broth with sliced avacado and steamed Chilean bread bun filled with lemon-lime confit. Topped with micro cilantro and lemon-lime jus, served tableside
Definitions:
Potito Plata ~ Traditional Chilean pork and avacado sandwich
Confit ~ means slow roasted and cooked in its own fat to preserve it
Green & White Asparagus Salad
with Recao, Mint, Hibiscus and Cashews.
Vanilla Bean-Habanero Coconut Vinaigrette
Description:
Blanched and Julienned white and green asparagus
tossed with pickled garlic, recao, and mint. Tosed with a vanilla bean-habanero-coconut vinegar and topped with chopped cashews and hibiscus flower powder.
Definitions:
Habanero ~ Caribbean floral and very hot pepper. Hottest pepper in the world.
Bife de Res, al la Plancha
with Fingerling Potato Confit
Oven Roasted Cherry Tomatoes
with Cabrales Cheese and Rioja Beef Jus
Description:
Prime Strip Steak, Pan seared with a mixed peppercorn adobo. Served with fingerling potatoes and oven roasted cherry tomatoes. Topped with Cabrales cheese and served with Rioja wine jus.
Definitions:
Adobo ~ Spice rub
Cabrales ~ is a Spanish blue cheese that is a combination of goat, sheep's and cow's milk
Rioja ~ Spanish Red Wine
Duck Leg "Carnitas"
with Duck Confit and Pea Shoots Salad
Rum Glazed Maduros and Duck Jus
Description:
Crispy duck confit drumstick with a salad of shredded confit, young pea shoots, crispy peas, fresh peas tossed in a simple vinaigrette and sweet plantains caramelized and glazed with dark rum, thyme, pilon sugar and duck jus.
Definitions:
Plantain ~ A fruit closely related to the banana, but whose higher starch and lower sugar content require tha tit be cooked for savory or sweet dishes; this is a staple food in Latin America.
Pilon Sugar ~ Mexican Raw Sugar
Masamorra Morada Gelee
with Guanabana Ice Cream
Description:
Warm "Massamorra Morada" gelee with guanabana ice cream. Topped with Guinoa and fruit garnish.
Definitions:
"Massamorra Morada" ~ a peruvian purple corn, pineapple, dried fruits and spices pudding
Guanabana ~ sour sop, a creamy floral tropical fruit
AND
Latino Chocolate Flan made with El Rey and Ibarra Chocolate,
Kaluha Chocolate, Caramel Sauce,
Topped with a crunchy Bruleed Crust
Definitions:
El Rey ~ a dark semisweet Venezuelan Chocolate
Ibarra ~ is a Mexican milk chocolate ~ although this doesn't have cinnamon in it, you might taste a hint of it.
(See the end of the 2nd Quarter, 2004 Claire Diaries to view this menu)
