Monet’s Kitchen

CCW Catering

Catering Menu 2006

Fresh poached Salmon served with a Cucumber / Dill sauce.
A Party favorite !

2006 Menu !

Items for pick -up

Antipasto Tray (Serves 20 -25)………………………………………………$40.00

18 in. tray with salami, cheeses, olives, marinated artichokes, veggies and fruit.

Crudités Tray (Serves20 -25)…………………………………………………$40.00

18 in. tray with seasonal vegetables and sun -dried tomato torte.

Appetizer Tray#1 (Serves 20 -25)……………………………………………$40.00

Choose from two of the following: Bite -size Dutch sausage and spinach -cheese pastries, Mini –quiches: ham & chili pepper, veggie & cheddar or krab and spinach, roasted vegetable tart or caramelized onion crostini.

Appetizer Tray #2 (Serves25 -30)………………………………………………………...$60.00

Choose from three of the following: Phyllo parmesan asparagus straws, crab Stuffed mushrooms, pesto and cheverie stuffed tomatoes or avocado & crab cucumber cups.

Sweet and Sour Meatballs (Serves 20 -25)…………………………………………..$40.00

Cocktail meatballs in our sweet and sour sauce with pineapple and green peppers

(Chafing dish available)

Marinated Meat Tray (Serves 20 -25)………………………………………………….$40.00

Delicious marinated pork tenderloin, sliced very thin.

Cheese and Fruit Tray (Serves 20 -25)………………………………………………..$60.00

Seasonal fruits, Blue cheese, Brie, Gouda, Swiss, Pepper Jack, Cheddar, Provolone, Colby and Munster fashionably arranged with blue cheese pecan crisps.

Baked Brie (Serves 8 -10)……………………………………………………………………$18.00

Brie cheese in a decorative puff pastry crust or topped with pralines and served with baguette.

Shrimp(Serves 20 -25)………………………………………………………………………..$50.00

Steamed shrimp served with our cocktail sauce.(Chafing dish available)

Whole Poached Salmon…………………………………………………$12.00/lb.

A decorative whole poached salmon with cucumber scales, served cold with dill burre blanc.

Salads(Serves 15,side servings)………………………………………………$24.00

Italian Pasta, Fruit, Seafood Pasta, Caesar(traditional or raspberry vinaigrette) Panzanella,

Beet -orange or Tabbouleh.

Quiche(Serves 8 -10)…………………………………………………………………………$16.00

Quiche Lorraine, Ham and Chili Pepper, Veggie and Cheddar or Krab and Spinach.

Dessert Bar Tray(Serves 20 -25)……………………………………………………….$30.00

Five pounds of our fresh bars and cookies: lemon, apricot, peanut butter, caramel brownies, ect.

Whole Desserts Available

Cheesecakes Dutch Apple Rum Tart

Coffeecakes Crisps

Chocolate Passion Truffle Tart Fruit Tart

Lemon Tart Carrot Cake

Chocolate -Raspberry Tort Mocha Checker Tort

Tiramisu(Italian dessert with lady fingers, Marsala, raspberries and cream)

Nuss Tart(Nut tart with caramel and chocolate)

Intimate DINNERS

2006 Menu

We customize all of our menus to fit your needs
Intimate gatherings up to 40.
The real dining experience with great attention to detail !

Hors d’ Oeuvres

Stuffed Mushrooms - Crab, cream cheese, garlic and chives stuffed into button

mushrooms serve hot or room temperature.

Shrimp Rolls - Steamed shrimp, julienne carrots, basil and mint in a rice paper wrap served with Thai peanut sauce.

Crostini - Garlicky baguette bites topped with caramelized onion with herbed cheese &

balsamic reduction, pesto with ennoki mushrooms or tomato with basil.

Spinach Stuffed Crepes – Savory crepes stuffed with spinach, sun-dried tomato and fresh pesto.

Whisky Barrel Shrimp - A puff pastry barrel brimming with whisky flambéed shrimp and banana -avocado chutney.

Asparagus Swirls - Garden fresh asparagus wrapped in cream cheese and honey ham or turkey breast.

Salads

Panzanella - Tuscan bread salad with tomato, cucumber, red onion, garlic and basil tossed with red wine vinaigrette.

Pear and Fennel Salad - Pears, fennel and oranges on a bed of greens drizzled with vinaigrette and topped with parmesan curls.

Classic Caesar Salad - Romaine lettuce tossed with parmesan cheese, garlic croutons and lemon Caesar dressing.

Wild Field Greens in Asiago Cheese Basket - Greens tossed with Balsamic vinaigrette in an asiago cheese basket with apples and candied walnuts.

Tomato Arugula Mozzarella Salad - Tomato, arugula, red onion and mozzarella cheese tossed with light vinaigrette.

Orange -Beet Salad - Beets with segmented oranges, beet green, and Vidalia onion in citrus vinaigrette.

Entrees

Pork Tenderloin with Garlic Sauce - Butter soft meat served with a whole clove reduced garlic sauce.

Chicken in Garlic Cream Sauce - Chicken breasts simmered in a creamy garlic sauce.

Ricotta & Spinach Stuffed Chicken - Chicken breasts stuffed with creamy ricotta cheese, spinach, and roasted garlic in an asiago crust.

Beef in Garlic Sauce - Tender slice of meat drenched with a sweet garlic sauce.

Honey-Pecan Crusted Sole with Lemon -Garlic Butter - Pan seared sole in a Pecan honey crust topped with a dollop of lemon -garlic butter.

Marinated Pork Tenderloin - Pork marinated in herbs and wine.

Side Dishes
-Roasted Garlic Mashed Potatoes

-Asparagus Bundles

-Polenta Cakes with Red Peppers

-String Beans with Stilton

Spinach Risotto

-Glazed Baby Carrots

-Herb and Garlic Baby Red Potatoes

-Sautéed Zucchini & Mushrooms

-Rice Pilaf

-Orange Ginger Snow Peas

We customize all of our menus to fit your needs

Buffet Style Catering

2006 Menu

Buffet Menu up to 100

Hors d’ Oeuvres

Stuffed Mushrooms - Crab, cream cheese, garlic and chives stuffed into button mushrooms, serve hot or room temperature.

Spinach -Cheese Pastries - Spinach and ricotta cheese in a bite sized puff pastry crust.

Crostini - Garlicky baguette bites topped with caramelized onion with herbed cheese & balsamic reduction, Pesto with enoki mushrooms or tomato with basil.

Crab Wontons - Crab, garlic, herbs and cream cheese in wonton wrapper served with sweet and sour sauce.

Cheese and Seasonal Fruit Platter - Seasonal fruits, Blue cheese, Brie, Gouda, Swiss, Pepper Jack, Cheddar, Provolone, Colby and Munster fashionably arranged with blue cheese pecan crisps.

Asparagus Swirls - Garden fresh asparagus wrapped in cream cheese and honey ham or turkey breast.

Chicken Satay - Marinated skewered chicken with Thai peanut sauce.

Salads

Panzanella - Tuscan bread salad with tomato, cucumber, red onion, garlic and basil tossed with red wine vinaigrette.

Italian Pasta Salad - Pasta tossed with carrot, celery, tomato, olives, parsley and Italian dressing

Classic Caesar Salad - Romaine lettuce tossed with parmesan cheese, garlic croutons and lemon Caesar dressing.

Wild Field Greens in Asiago Cheese Basket - Greens tossed with Balsamic vinaigrette in an asiago cheese basket with apples and candied walnuts.

Tomato Arugula Mozzarella Salad - Tomato, arugula, red onion and mozzarella cheese tossed with light vinaigrette.

Orange -Beet Salad - Beets with segmented oranges, beet green, and Vidalia onion in citrus vinaigrette.

Salad Greens with Dressing - Seasonal greens with choice of buttermilk ranch, raspberry vinaigrette or balsamic vinaigrette.

Entrees

Chicken in Garlic Cream Sauce - Chicken breasts simmered in a creamy garlic sauce.

Roasted Turkey - Whole roasted turkey with paprika dry rub.

Beef in Garlic Sauce - Tender slice of meat drenched with a sweet garlic sauce.

Maple Glazed Salmon - Fresh salmon in a pure maple syrup glaze.

Hazelnut Crusted Salmon with Lemon -Garlic Butter - Pan seared salmon in a hazelnut crust topped with a dollop of lemon -garlic butter.

Marinated Pork Tenderloin - Pork marinated in herbs and wine.

Orange Glazed Ham - Ham with a sweet orange brown sugar glaze.

Side Dishes
-Roasted Garlic Mashed Potatoes

-Asparagus in Lemon Butter

-Polenta Cakes with Red Peppers

-String Beans with Stilton

-Spinach Risotto
-Glazed Baby Carrots

-Herb and Garlic Baby Red Potatoes -Sautéed Zucchini & Mushrooms

-Rice Pilaf

-Orange Ginger Snow Peas

We will be glad to sit down with you and discuss your needs and the different options available.
Call us at 406-252-1960