Party Menus a la Carte

What’s for Supper Catering lets you choose your own items, just like a restaurant. The list below makes it easier to select from starters, main courses, side dishes and desserts to build your own dinner party.

If you’d like to see our suggestions for party menus, click here.

Fruit and cheese for a buffet


Starters – Salads, Soups
Salads
Chopped salad with avocado & artichoke in a mustard vinaigrette
Mixed endive, butter & oak leaf
Mixed endive, butter & oak leaf lettuce with garlic & bacon croutons in a red wine vinaigrette
Escarole, ham, cheese and walnut salad
Endive salad with walnuts and Roquefort cheese
Layered tomato/basil/mozzarella salad with garlic infused olive oil (in season
Tansy’s cole slaw with local cabbage, carrots and spices
Baby lettuce with simple vinaigrette and fresh blue cheese

Soups
Shrimp bisque with seasoned toast
Cold gazpacho soup
Roast tomato soup
French lentil soup
Italian vegetable soup
Minestrone
Hungarian mushroom soup
Spicy blackbean soup
Gumbo – smaller portions

Enjoy your guests and let us handle the food!


Main Courses
Shrimp with chorizo and country ham in tomato-vegetable saute
Shrimp & scallops sauteed and served with anise carrot reduction and curry oil
Grilled pork tenderloin in rub, sliced and served with roasted pepper/chipotle sauce
Marinated beef tenderloin, grilled and thickly sliced with maitre d’ hotel butter (herbed butter with parsley)
Daube de Boeuf – roast chuck & sirloin marinated overnight in red wine, cooked slowly with vegetable and mushrooms
Basque chicken – fresh, local chicken seared and braised with peppers, country ham, garlic & shallots served over tomato/onion soffrito
Lamb shanks marinated in herbs and wine and braised with vegetables
Seasoned fried pork chop
Buttermilk soaked fried free-range chicken
Seafood, chicken and andouille sausage gumbo
Fresh cold boiled shrimp with classic remoulade sauce (can also be a starter course)

Side Dishes
Goat cheese grits
Cajun sushi rice
Zucchini/tomato gratin with Parmesan
Roast mixed vegetables in vinaigrette, sweet and slightly charred
Pommes Anna – thin-sliced russet potato cake in clarified butter
Gratin dauphinois – thin-sliced russet potatoes in a gratin with Gruyere, creme fraiche and garlic
Southern spoon bread
Thin-sliced cucumbers in champaign vinaigrette
Giant couscous with chopped green onions
Baked beans, Tansy style
Zucchini & summer squash casserole with cheddar
Field or chowder peas slow-cooked in stock with chopped vegetables
Roasted, pureed eggplant with green onions & cilantro
Crispy mix of sweet and russet potatoes, roasted in olive oil with rub

Peanut butter fudge and strawberries


Desserts
Chocolate strawberry mousse
Chocolate pie with meringue
Chocolate pecan pie with mascarpone
Lemon ice box pie
Bananas flambe in bourbon chocolate sauce over ice cream
Mixed seasonal fruit with slivered almonds
Lemon tart in pine nut butter crust
Raspberries & raspberry sorbet
Bread pudding with bourbon & whipped cream
Peach cobbler with whipped cream (in season)

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