docCAtERiNG MENU - The National WWII Museum
download 
Report Transcription
CAtERiNG MENU - The National WWII Museum
> C atering Menu < < INDE X 2 < < INDE X Welcome to New Orleans! Welcome to New Orleans, “The Big Easy,” a world-renowned destination for food, wine, and free-spirited fun – where the historic beauty and entertainment options are matched only by the warmth and energy of an exciting community. American Sector Catering is an event hospitality company, and we are thrilled to be your exclusive hospitality partner at The National WWII Museum. Our style is collaborative, and our New Orleans team is delighted to work with you to ensure your experience here in this special location is smooth, successful and enjoyable. We are committed to delivering the finest food, amenities and service to impress your guests. Much of our success comes from our attention to the important details that create truly welcoming experiences. From fresh, locally-sourced and quality ingredients to crisp, sincere and attentive service, our goal is to provide world-class hospitality for every one of our guests. 3 AMERICAN SECTOR — CATERING MENU Whatever your needs, whether hosting attendee receptions or creating custom menus for unique occasions, we are dedicated to helping you achieve extraordinary experiences. Please give us a call to start the planning process today! Here’s to your successful event in New Orleans, Susette Rodriguez Susette Rodriguez Director of Catering Sales American Sector Catering 945 Magazine Street New Orleans, Louisiana 70130 P: 504.274.1215 [email protected] < < INDE X Index Page Index BREAKFASTS6-9 HORS DIOEUVRE26 A LA CARTE 10-12 RECEPTION PACKAGES BOXED LUNCHES 13-14 RECEPTION STATIONS LUNCH BUFFETS 15-16 DESSERTS32-33 27-29 30 CHILLED PLATED LUNCHES17 CARVING BOARD 34 THREE-COURSE LUNCHES 18-19 BAR BEVERAGES 35-37 DINNER BUFFETS 20-21 WINES38 THREE-COURSE DINNERS 22-24 Click on any of the INDEX items to jump immediately to that page. 4 Page AMERICAN SECTOR — CATERING MENU < < INDE X Service Directory The National WWII Museum General Information 504.528.1944 Fax504.527.6088 Email [email protected] American Sector Catering Director of Catering Sales 504.274.1215 Susette Rodriguez [email protected] Gluten Free Selections Please be advised that gluten-free products may inadvertently come into cross-contact with gluten-containing food product 5 AMERICAN SECTOR — CATERING MENU < < INDE X BREAKFAST MENUS And so the day begins. A warm welcome accompanies hot coffee, fresh selections and service that befits this most important of meals. 6 < < INDE X Breakfast BREAKFAST BUFFETS Minimum of 10 guests. All Breakfast Buffets include assorted bottled fruit juices, Community Coffee, decaffeinated coffee and herbal teas. Continental Breakfast Seasonal fresh fruit with berries, fresh house-made assorted muffins, croissants, Danish, butter and preserves Brown Butter Waffle Bar Toppings include Grand Marnier cream, fresh berries, butterscotch and seasonal berry compote. Served with chicken-apple links or smoked bacon herbed hash browns Tasso Ham Frittata Tasso ham with cheddar cheese, spinach and artichoke served with oven roasted tomatoes and home fried potatoes 7 AMERICAN SECTOR — CATERING MENU BREAKFAST ENHANCEMENTS Smoked Applewood Bacon Cajun Frittata With andouille, gruyère and tomatoes in a pastry crust Southern Style Grits Biscuit Sandwiches Choice of bacon, egg and cheese or sausage, egg and cheese (May substitute an English muffin for the biscuit) Shrimp n’ Grits Biscuits Biscuits with Sausage Gravy Fried Fingerling Potatoes With caramelized Vidalia onions and sea salt Build Your Own Parfait Fresh yogurt, local berries, granola and assorted toppings Pecan Streusel Pain Purdu Served with whipped cinnamon spice butter and maple syrup < < INDE X Breakfast CHEF ATTENDED BREAKFAST STATIONS Minimum order of 10 guests. Waffle Station Buttermilk waffles with fresh berries, whipped cream, maple syrup and powdered sugar Country Farm Eggs Farm fresh eggs made to order. Fillings include roasted grape tomatoes, smoked applewood bacon, Tasso ham, cheddar cheese, Vidalia pepper relish and sautéed asparagus Traditional Eggs Benedict Station A New Orleans’ favorite, freshly baked English muffins, house-cured Canadian bacon and hollandaise 8 AMERICAN SECTOR — CATERING MENU < < INDE X Breakfast PLATED BREAKFAST Minimum order of 15 guests. All plated breakfasts are served with orange juice, fresh fruit, basket of breakfast breads with whipped honey butter, Community Coffee, decaffeinated coffee, herbal teas and condiments. Traditional Breakfast Scrambled eggs with the American Sector’s signature New Orleans style smoked sausage and home fried potatoes Andouille Sausage Omelet Sausage and wild mushroom omelet with roasted potatoes Shrimp and Grits With grilled asparagus and roasted potatoes Spinach and Feta Quiche With fresh arugula and turkey sausage links 9 AMERICAN SECTOR — CATERING MENU < < INDE X 10 A LA CARTE MENUS < < INDE X A LA CARTE NON-ALCOHOLIC BEVERAGES Community Coffee Freshly brewed coffee, decaffeinated coffee or hot teas Assorted Bottled Fruit Juices Fresh Lemonade Freshly Brewed Iced Tea Bottled Water Sparkling Mineral Water Assorted Canned Sodas Coke, Diet Coke, Sprite PowerAde, Vitamin Water Milk 11 AMERICAN SECTOR — CATERING MENU < < INDE X A LA CARTE PANTRY BAKERY Freshly Baked Muffins Fresh Local Bagels Assorted flavors with cream cheese Breakfast Breads Banana nut, zucchini, orange cranberry, carrot, lemon poppy seed or chocolate chip Chocolate Dipped Biscotti Pistachio and white chocolate, hazelnut and dark chocolate, almond or milk chocolate Beignets Dusted with powdered sugar Traditional New Orleans King Cake Freshly Baked Croissants Cookies Assorted flavors Assorted Cold Cereals Granola Bars Sliced Seasonal Fruit and Berries Whole Fresh Fruit Assorted Yoplait® Yogurts Zapp’s® Potato Chips and Elmer’s Chee Wees® Potato Chips and Dips Served with blue cheese & chive and onion & sour cream dips House-made Pecan Pralines 12 AMERICAN SECTOR — CATERING MENU < < INDE X 13 LUNCH MENUS It is our pleasure to serve our guests in a way that reflects their style and purpose. With this in mind, we present Boxed, Buffet and Plated Lunch offerings designed to inspire our guests while remaining in concert with finely tuned agendas and timelines. < < INDE X LUNCH BOXED LUNCHES Minimum of 10 per selection. All boxed lunches come with Zapp’s® chips, whole fresh fruit, chocolate chip cookie, choice of a soft drink or bottled water and condiments. Higgins Boxed Lunches Higgins Boxed Salads Please select from the following: Please select from the following: · Turkey and provolone cheese on a French roll with lettuce and tomato · Ham and cheddar on focaccia with dijonaise, lettuce and tomato · Vegetarian wrap featuring feta, hummus, tomatoes, cucumber and sprouts. Wrapped in a tortilla · Herbed roast beef, red and banana peppers on a rustic roll with lettuce · Balsamic grilled vegetables and goat cheese, with pesto aioli on a whole wheat bun 14 AMERICAN SECTOR — CATERING MENU · Marinated butcher’s flat iron steak salad with grilled onions over greens, sun-dried tomato vinaigrette · Grilled tuna niçoise salad with kalamata olives, green beans, new potatoes, hard boiled eggs, tomatoes and peppers over greens, basil vinaigrette · Cajun chicken Caesar salad with chopped romaine, herbed croutons, shredded Parmesan, grilled chicken slices and Caesar dressing · Victory garden vegetable salad with basil vinaigrette < < INDE X LUNCH DELI BUFFET OPTIONS Minimum order of 25 guests. The following buffets include bakery fresh breads, freshly brewed Community Coffee, decaffeinated coffee, iced and hot teas. The Liberty Deli Buffet Sliced honey ham, smoked turkey breast, traditional egg salad, Swiss and cheddar cheese, mayonnaise, mustard, lettuce and tomato, dill pickle spears and an assortment of cookies and brownies US Freedom Buffet Roast top sirloin, sliced breast of turkey, mortadella, hard salami, bay shrimp salad, sharp cheddar and provolone cheese, mayonnaise, mustard, lettuce and tomato, sweet cherry peppers and freshly baked dessert squares Choose two sides from the following: Seasonal fruit salad Three bean salad Tasso ham and macaroni salad Victory garden salad Stone ground mustard potato salad 15 AMERICAN SECTOR — CATERING MENU < < INDE X LUNCH LUNCHEON BUFFET Minimum order of 25 guests. Our luncheon buffet includes bakery fresh breads, rolls and butter, freshly brewed Community Coffee, decaffeinated coffee, iced and hot teas. Independence Buffet Please select two Salads from the following: · Iceberg lettuce, roasted tomatoes, bacon bits, blue cheese crumbles and chipotle buttermilk dressing · Traditional Caesar salad with garlic croutons and shaved Parmesan · Mixed field greens with English cucumber, Roma tomatoes and carrot confetti with creamy and vinaigrette dressings · Macaroni and Tasso salad · Fresh Louisiana fruit salad Please select two of the following Entrées: · Marinated and grilled flank steak served with roasted peppers and Creole demi-glace sauce · Penne pasta tossed in a Cajun cream sauce with grilled chicken, andouille sausage, baby spinach and tomatoes · Pulled barbecue pork served with bacon braised collard greens, fresh corn cobettes, creamery butter and freshly baked sesame buns · Blackened red fish, rice pilaf and roasted spring vegetables served with lemon cream sauce · Voodoo spiced chicken served with an andouille pan gravy, boursin mashed potatoes and fresh seasonal vegetables · House-made rotini pasta tossed with a selection garden vegetables, roasted tomato sauce and shaved Parmesan cheese 16 AMERICAN SECTOR — CATERING MENU Please select two Desserts: · Bread pudding – traditional, chocolate or Banana Foster with Jack Daniel’s sauce · Creole cheesecake with macerated berries · Southern pecan pie with bourbon whipped cream · Fresh fruit and berries sabayon · Red velvet cake with spiced vanilla sauce · A selection of cookies and pralines < < INDE X LUNCH CHILLED PLATED LUNCHEON ENTRÉE SALADS Minimum of 15 guests. Includes freshly brewed Community Coffee, decaffeinated coffee, iced and hot teas and freshly baked rolls. Mixed Baby Greens with Grilled Chicken Sliced, grilled chicken, Roma tomatoes, red, yellow and green peppers, celery and fresh cilantro, pecan encrusted goat cheese medallion. Lemon vinaigrette White chocolate bread pudding Jack Daniel’s sauce and candied pecans Herb Roasted Salmon Niçoise Julienne of red and yellow peppers, new potatoes, French green beans, kalamata olives, grape tomatoes, hard boiled eggs. Basil vinaigrette (Chicken may be substituted) Old-fashioned spiced apple cake with Bavarian cream and apple compote Pan Fried Chicken Salad Baby greens and romaine lettuces topped with cornmeal dusted, all-natural chicken, julienned peppers, grape tomatoes, cheddar cheese and roasted corn. Cayenne spiked buttermilk vinaigrette American Sector S’mores cheesecake 17 AMERICAN SECTOR — CATERING MENU Gulf Shrimp Salad Chopped romaine lettuce, shrimp, tomatoes, cucumbers, hard boiled eggs and toasted croutons Rémoulade dressing Creole cheesecake with stewed local berries and whipped cream < < INDE X LUNCH THREE-COURSE LUNCHEONS Minimum of 15 guests. All luncheons include salad or soup, rolls, butter, freshly brewed Community Coffee, decaffeinated coffee, iced and hot teas. Please choose one Salad or Soup from the selection below: SALADS Field greens garnished with English cucumber, Roma tomatoes and carrot confetti. Raspberry vinaigrette Traditional Caesar salad with garlic croutons and shaved Parmesan. Classic Caesar dressing Mesclun mix with Belgian endive, blue cheese, poached pear and walnuts. Cajun champagne vinaigrette Leaf and romaine lettuces with grilled Granny Smith apples, dried cranberries and candied pecans. Citrus vinaigrette Fried green tomato Caesar salad with shredded Parmesan cheese, Vidalia onions and cracked pepper. Caesar dressing SOUPS Chicken and sausage gumbo with white rice Sweet potato purée with andouille sausage Sweet Vidalia onion with smoked mozzarella crouton Tomato bisque with crème fraiche and seasoned cheese croutons 18 AMERICAN SECTOR — CATERING MENU < < INDE X LUNCH THREE-COURSE LUNCHEONS continued ENTRÉE SELECTIONS PLATED DESSERTS Please choose one Entrée from the selection below: Please choose one Dessert from the selection below: Boneless Breast of Chicken Stuffed with spinach, pine nuts and goat cheese. Served with caramelized onions, natural jus, smashed potatoes and tomato provençal Pecan Praline Crème Brûlée Topped with fresh seasonal berries Honey Roasted Chicken Breast Glazed with bourbon and local honey and accompanied by sweet potato gratin, sautéed young vegetables and crispy fried leeks Grilled Atlantic Salmon Served with shallot roasted new potatoes, julienne fennel with bell peppers and lemon-tarragon cream sauce Peppercorn Encrusted Filet Mignon Broiled beef tenderloin served with fontina cheese potato stack, roasted young carrots and a cabernet wine glace Grilled Local Red Fish Served over charred tomato coulis and accompanied by thyme roasted fingerling potatoes and Brussels sprouts braised with garlic, onions and bacon Beef Tenderloin and Crab Stuffed Shrimp Duo Served with roasted white corn, barley risotto, fresh seasonal vegetables and lemon butter sauce 19 AMERICAN SECTOR — CATERING MENU American Sector S’mores Pie On toasted marshmallow cream Mississippi Mud Pie Layered with white and dark chocolate ganache Key Lime Tart With sweetened condensed milk topped with meringue Bananas Foster Cheesecake Served with bourbon sauce and seasonal berries < < INDE X DINNER MENUS We invite you to savor our dinner menus as we dedicate ourselves to our guests’ enjoyment. Whether selecting a plated or buffet dinner menu, you will find our offerings are authentic, fresh and memorable. 20 < < INDE X DINNER DINNER BUFFETS Minimum of 25 guests. Our dinner buffets includes bakery fresh breads and butter, freshly brewed Community Coffee, decaffeinated coffee, iced and hot teas Eisenhower’s Buffet · Watermelon salad with crumbled feta cheese and cilantro Roosevelt’s Buffet Truman’s Buffet · Baby spinach salad with candied pecans, peppered bacon, caramelized onions, strawberries, feta cheese and balsamic dressing · Anitpasto display of Genoa salami, capicola ham, giardiniera, pepperoncini and provolone cheese served with seasoned breadsticks · Bourbon-pecan chicken · Roasted cabbage salad with citrus segments and spiced fennel · Sautéed beef tips simmered in pan gravy with roasted mushrooms · Marinated four-bean salad with herb vinaigrette · Mixed field greens with shaved pecorino, crispy prosciutto, grape tomatoes, pine nuts and croutons. Served with creamy and vinaigrette dressings · Roasted fingerling potatoes with garlic, leeks and fresh herbs · Rosemary smoked pork loin served with bourbon demi-glace sauce · Jumbo Gulf Shrimp served with zesty cocktail sauce and lemon wedges · Fresh seasonal vegetables · Buttermilk fried chicken – A New Orleans tradition · Beef tenderloin, served with horseradish cream and wild mushroom pan gravy · Red beans and rice · All natural chicken breasts served with long-stem artichoke hearts and sun-dried tomatoes · Grilled zucchini and corn salad · Lettuce cups filled with shrimp rémoulade · Mixed berry cobbler with house-made granola and crème fraiche · Stewed collard greens · Traditional bread pudding with Jack Daniel’s sauce · Smashed Yukon gold potatoes · Grilled fresh seasonal vegetables · Bananas Foster crepes glazed with brown sugar and rum 21 AMERICAN SECTOR — CATERING MENU < < INDE X DINNER THREE-COURSE DINNERS Minimum of 15 guests. All dinners include salad or soup, rolls, butter, dessert, freshly brewed Community Coffee, decaffeinated coffee, iced and hot teas. Please choose one Salad or Soup from the selection below: SALADS SOUPS Baby iceberg wedge salad with rendered back bacon, scallions, grape tomatoes and a wedge of blue cheese. Blue cheese dressing Sage roasted butternut squash bisque with crème fraiche Local greens with grilled shiitake mushrooms, toasted pecans and sun-dried cherries. Maple-gorgonzola vinaigrette Wild mushroom bisque with fresh thyme and goat cheese crostini Bibb lettuce salad with shaved radishes, cherry tomatoes, cucumbers and asparagus tips. Feta cheese vinaigrette Baby spinach and arugula salad, strawberries, candied bacon croutons and blue cheese. Champagne vinaigrette Roasted pear salad with baby lettuce, spicy pecans, shaved pecorino cheese and hearts of palm. Balsamic vinaigrette 22 AMERICAN SECTOR — CATERING MENU Heirloom bean soup with andouille sausage, shaved manchego and purple sage Shrimp bisque lightly accented with fine dry sherry < < INDE X DINNER THREE-COURSE DINNERS continued ENTRÉES Please choose one Entrée from the selection below: All-Natural Chicken Served with roasted parsnip purée, grilled asparagus, wild mushroom ragout and andouille pan gravy Chicken and Portobello Wellington Baked in a puff pastry shell and served with roasted apple and onion risotto, French green beans and baby carrots. Accompanied by demi-glace sauce Honey Dijon Glazed Salmon Served with jasmine and black sesame rice, roasted fennel, grilled baby bok choy and a light soy-mirin jus Seafood Risotto Bay shrimp and scallops with asparagus and fine herbs slowly simmered in Arborio and finished with cream and shaved Parmesan cheese House-made Crab Cakes Fried leeks and red pepper rouille, finished with chive oil, sautéed grape tomatoes, grilled asparagus with pinenuts and lemon zest 23 AMERICAN SECTOR — CATERING MENU Beef Short Ribs Slow braised in Abita Amber and served with creamy polenta, pearl onions and grilled asparagus. Accompanied by natural pan gravy Herb Encrusted Beef Tenderloin Served with roasted corn and barley risotto, oven dried tomatoes, roasted root vegetables and brandied shallot demi-glace sauce Bourbon Marinated Pork Center cut loin, roasted and served with sweet butternut squash and andouille hash. Accompanied by ancho chili butter sauce Grilled Portobello Mushrooms with Balsamic Drizzle Grilled plum tomatoes, grilled baby fennel with boursin mousse, grilled stuffed ancho peppers and Moroccan couscous Wild Mushroom Ragout Portobello, shiitake and crimini mushrooms sautéed and blended with local goat cheese. Served in a puff pastry diamond with herbs and demi-glace sauce and topped with toasted pinenuts Butternut Squash Ravioli Savory squash-filled ravioli, sautéed in brown butter with minced shallots and julienned sage < < INDE X DINNER THREE-COURSE DINNERS continued DUO ENTRÉES DESSERTS Petite Filet and Ancho Grilled Shrimp Served with Yukon gold mashed potatoes, broccolini, roasted root vegetables and accompanied by natural jus Please choose one Dessert from the selection below: Filet of Beef and Grilled Chicken Served with cabernet demi-glace sauce with morel mushrooms, French green beans with pecan crumbles and red bell pepper ragout Tenderloin of Beef and Sea Bass Served with parsnip mash, roasted Brussels sprouts, red and yellow peppers, natural jus and lemon-chive butter sauce Flourless Chocolate Cake With raspberry coulis, whipped cream and fresh local berries Bourbon Pecan Tart Bacon pecan pralines, whipped cream and praline anglaise sauce French Opera Cake Espresso buttercream, dark chocolate ganache and chocolate covered espresso beans Mixed Berry Cobbler House-made granola and crème fraiche with muddled victory garden mint Creole Cream Cheesecake Baked with lemon curd and topped with candied lemon zest and fresh seasonal berries. Served with raspberry coulis 24 AMERICAN SECTOR — CATERING MENU < < INDE X RECEPTION MENUS Fun, interactive and remarkably delicious, our reception menus contribute to a convivial and kinetic atmosphere. Popular flavors, colors and textures are borderless, so we complement these menu elements with cuisine from around the globe. 25 < < INDE X RECEPTION HORS D’OEUVRE Minimum of 50 pieces per selection. Mac n’ Cheese Bites Lightly breaded and fried golden Coconut Shrimp Skewers Finished with cilantro aioli Itsy Bitsy Grilled Cheese With roasted tomato and applewood smoked bacon sandwiches Smoked Scallops Served on pumpernickel toast points and drizzled with pesto Southwestern Chicken Spring Rolls Served with spicy piquant sauce Crawfish Wontons With soy wasabi dipping sauce 26 AMERICAN SECTOR — CATERING MENU Stuffed Crimini Mushrooms With manchego cheese, spinach and artichoke Crawfish Boil Cheesecake Andouille sausage, red potatoes and corn kernels Grass-Fed Beef Sliders With Monterey Jack and garlic aioli Chicken Spring Rolls Hand-wrapped and drizzled with sweet chili sauce Caponata Tartlettes With artichokes and baby tomatoes Ahi Tuna Tartare On a crisp wonton chip with wasabi aioli < < INDE X RECEPTION RECEPTION PACKAGES Minimum of 25 guests. THE PATRIOT PRIDE PACKAGE Farm and Garden Display · Fresh fruit and vegetable display served with buttermilk ranch dip · Imported and domestic cheeses served with an assortment of breads and crackers · House-made potato chips served with French onion and roasted garlic herb dip Pasta Please choose one Pasta station from the selections below: · Chicken and Tasso Pasta Penne pasta tossed with grilled chicken, Tasso and Alfredo sauce. Topped with fresh Parmesan cheese and cracked black pepper · Pasta Orleans Farfalle tossed in Asiago cream sauce with fresh herbs, green onions and sun-dried tomatoes. Topped with shredded Parmesan cheese 27 AMERICAN SECTOR — CATERING MENU Appetizers Please choose two Appetizers from the selections below: · Natchitoches Meat Pies A Louisiana favorite. Deep fried, half-moon pastries filled with ground beef, pork and seasonings. Served with a creamy ranch dip · Mac n’ Cheese Bouchée With wild mushrooms in a puff pastry shells · Smoked Andouille Sausage en Croute Cajun smoked sausage, wrapped in a puff pastry and baked golden brown · Cheese Tartlette Boursin cheese baked with caramelized onions in a flaky tartlette shell · Parmesan Cheese Crostini Topped with charred Roma tomatoes, fresh buffalo mozzarella and fresh basil leaves. Drizzled with balsamic syrup · Strawberry and Brie Canapés Fresh strawberries and brie cheese served on toast points Sweets Freshly baked cookies, double fudge brownies, lemon bars and raspberry Sammies < < INDE X RECEPTION RECEPTION PACKAGES continued Minimum of 25 guests. THE VICTORY & HONOR PACKAGE Farm and Garden Display · Fresh fruit and vegetable display served with buttermilk ranch dip · Imported and domestic cheeses served with an assortment of breads and crackers · House-made potato chips served with French onion and roasted garlic herb dip Pasta Please choose one Pasta station from the selections below: · Poydras Pasta Rigatoni pasta cooked with fresh tomatoes and garden vegetables and tossed with your choice of pesto or basil-marinara sauce · Wild Mushroom Risotto with Shrimp Arborio rice prepared with olive oil, shrimp, wild mushrooms and sun-dried tomatoes. Topped with freshly grated Asiago cheese 28 AMERICAN SECTOR — CATERING MENU Appetizers Please choose two Appetizers from the selections below: · Petite Beef Wellingtons Beef tenderloin and mushroom duxelle baked in puff pastry dough · Stuffed Mushrooms Button mushroom caps stuffed with creamed spinach and garlic. Baked with breadcrumbs and Parmesan cheese · Toasted Mini Muffalettas Traditional New Orleans’s style, bite-sized muffalettas with ham, mortadella, salami and olive salad served on sesame seed rolls · Cajun Quiche Smoked sausage and fresh herbs baked in custard and goat cheese · Sesame Encrusted Chicken Tenders All-natural chicken served with honey mustard and wasabi-ranch dipping sauce · Smoked Salmon Canapés Served on pumpernickel toast with herb cream cheese, Bermuda onions and capers · Marinated Artichoke Hearts Wrapped with prosciutto · New Orleans’s Boiled Shrimp Bruschetta Louisiana shrimp cooked in our signature spice blend, served on a sourdough crouton topped with sliced avocado < < INDE X RECEPTION RECEPTION PACKAGES continued THE VICTORY & HONOR PACKAGE continued Carving Station Dessert Bites Please choose one item from the selections below: Please choose three Desserts from the selections below: Cajun Roasted Turkey Boneless turkey breast seasoned with Cajun spices and served with a spiced apple demi-glace sauce Mini Assorted Cheesecake Coconut Macaroons Miniature Bread Pudding Mini Lemon Meringue Mini Cream Puffs and Éclairs Fruit Tartlettes Pecan Pralines Herb Encrusted Pork Loin Center cut pork loin roasted with fresh herbs and creole mustard. Served with rosemary pan gravy 29 AMERICAN SECTOR — CATERING MENU < < INDE X RECEPTION RECEPTION STATIONS A minimum of 25 guests. Antipasto Display Roasted peppers, Genoa salami, pepperoni, prosciutto ham, cured olives, smoked cheeses, grilled eggplant, zucchini, fennel, red onions Served with toasted baguette rounds, gourmet crackers and grissini Victory Garden Vegetable Crudités Display Buttermilk ranch dip Seasonal Fruit and Berries Honey-citrus dip Grilled Marinated Vegetables and Charcuterie Board Roasted zucchini, squash, eggplant and peppers, salami and mortadella. Drizzled with extra virgin olive oil and served with house-made pickles, toasted flat bread and gourmet crackers 30 Baked Brie Each wheel serves approximately 30 guests Wrapped in puff pastry and baked until golden brown. Served with sliced baguettes New Orleans Gumbo Chicken-sausage gumbo and New Orleans seafood gumbo served with rice and a gourmet bread display Bruschetta and Flat Bread Station Extra virgin olive oil and a variety of toasted flat bread and pita chips Specialty toppings to include: · Spicy hummus · Grilled eggplant · Black olive tapenade · Fresh tomato, basil and garlic AMERICAN SECTOR — CATERING MENU Imported and Domestic Cheese Board Evangeline goat’s cheese from Louisiana, sharp cheddar, Jarlsberg, pepper jack, imported brie and local blue with dried fruit, grapes and strawberries. Served with rice crackers < < INDE X RECEPTION CULINARY ATTENDED ACTION STATIONS Minimum of 25 guests. Field of Greens Station Local Lettuces tossed to order with: · · · · · · Hearts of palm Grilled Bermuda onions Blue, feta and cheddar cheeses Grape tomatoes Black olives Sun dried cherries and cranberries · Toasted pecans · Herb scented croutons · Dill-buttermilk dressing and roasted tomato vinaigrette Jambalaya Station Three varieties of the traditional New Orleans rice dish · Louisiana vegetable · Chicken and sausage · Louisiana seafood Gourmet Soup Station House-made herbed vegetable broth, coconut curry broth and creamy mushroom soup individually customized with: Po’boy Station Served with Creole mustard, tabasco and chipotle ketchup · Fried green tomatoes with pickled cucumber remoulade · Breaded catfish with pickled cabbage · Roast beef with banana peppers · Pulled pork with barbecue sauce 31 AMERICAN SECTOR — CATERING MENU · Grilled chicken · Bay scallops · Caramelized onions · Pan seared tofu · Diced celery · Sliced mushrooms · Bamboo shoots · Julienne carrots ·Scallions · Puff pastry frills Louisiana Bayou Station · Red beans & rice · Crawfish étouffée · Chicken and sausage gumbo Grilled Cheese Station Freshly grilled by our uniformed chefs and served with: · Bay shrimp salad · Fried bologna · Tomato bisque < < INDE X RECEPTION DESSERT BITES – SWEET! WHOLE CAKES, PIES, COBBLERS Minimum of 50 pieces per selection. Each piece serves approximately 12 guests. Mini Assorted Cheesecake American Smores Pie Chocolate topped with toasted marshmallow in a graham cracker crust Coconut Macaroons Miniature Bread Pudding Mini Lemon Meringue Mini Cream Puffs and Éclairs Fruit Tartlettes Pecan Pralines Banana Pudding Shot with Demitasse Spoon Miniature Tres Leches Cakes Chocolate Hazelnut Profiterole Chocolate Dipped Strawberry Cheesecake Lollipops 32 AMERICAN SECTOR — CATERING MENU Turtle Cheesecake Chocolate-caramel drizzle, a dash of pecans and an Oreo® Cookie crust Carrot Cake With classic cream cheese icing Fresh Seasonal Fruit Cobbler With house-made granola and vanilla anglaise sauce White Chocolate Bananas Foster Bread Pudding Jack Daniel’s caramel sauce < < INDE X RECEPTION SWEET STATIONS Minimum of 25 guests. Crescent City Beignets Dusted with cinnamon sugar and served with Café au lait crème Big Easy Bananas Foster Sautéed with brown sugar, flambéed with rum and brandy and served hot over vanilla ice cream Hot Beverages Community Coffee, decaffeinated coffee, herbal teas, hot chocolate Rock candy swizzle sticks A selection of flavored syrups Peppermint sticks, fresh mint leaves, lemon and orange slices Cream, 2%, low fat milk and whipped cream Apple Custard Crepes Sautéed in a grand marnier laced caramel sauce. Served with fresh raspberries 33 AMERICAN SECTOR — CATERING MENU Sugar in the Raw®, Splenda®, Sweet’N Low®, honey and chocolate shavings < < INDE X RECEPTION CARVING BOARD All carving board items are served with freshly baked silver dollar rolls and appropriate condiments. Roasted Pork Loin Creole mustard and herb jus (Serves approximately 30 people) Slow Smoked Brisket Bold barbecue sauce (Serves approximately 30 people) Pecan Wood Smoked New York Strip Steak Brandied green peppercorn demi-glace sauce (Serves approximately 30 people) Honey-Bourbon Glazed Ham Creole mustard and mayonnaise (Serves approximately 20 people) Deep Fried, Bone-In Turkey Breast Orange-cranberry sauce, whole grain mustard and mayonnaise (Serves approximately 25 people) 34 AMERICAN SECTOR — CATERING MENU < < INDE X 35 BEVERAGE MENUS < < INDE X BEVERAGES BAR BEVERAGES We generally require 1 bartender per 75 guests. Premium Spirits Ketel One Vodka Epic Vodka Tanqueray Gin Platinum Gin Captain Morgan Rum Margaritaville Rum Camarena Silver Tequila Corazon Tequila Dewar’s 12 Scotch Glenquentin Single Malt Scotch Bulleit Bourbon Buffalo Trace Seagram’s VO Whisky Rich & Rare Reserve Whisky Hennessey V.S.O.P. Cognac 36 Super Premium Spirits Grey Goose Rain Vodka Bombay Sapphire Bacardi 8 Rum Black Magic Rum Herradura Silver Tequila 7-Leguas Tequila Johnnie Walker Black Scotch Glenfarclas Single Malt Scotch Woodford Reserve Bourbon Blanton’s Crown Royal Whisky Legacy Whiskey D’Ussé Cognac AMERICAN SECTOR — CATERING MENU Deluxe Wine by the Glass Sterling Napa, Sauvignon Blanc “A” by Acacia Unoaked, Chardonnay Sterling Vintner’s Collection, Merlot Chalone Monterey County, Cabernet Sauvignon Premium Wine by the Glass Fetzer Mendo Sauvignon Blanc Bonterra Chardonnay Bonterra Vineyards Cabernet Fetzer Mendo Pinot Noir < < INDE X BEVERAGES BAR BEVERAGES continued American Premium Beer Budweiser Bud Light Coors Coors Light Miller Miller Lite O’Doul’s Amber (non-alcoholic) Imported and Craft Beer Corona Extra Corona Light Amstel Light Heineken Sam Adams Boston Lager Abita Amber Ale Dos Equis Peroni Draft Beer – Keg Imported/craft beers available upon request Non Alcoholic Canned Soft Drinks Bottled Water Bottled Fruit Juice 37 AMERICAN SECTOR — CATERING MENU HOSTED BEVERAGE SERVICE Premium Brands of American Beer, Wine, Spirits and Non-Alcoholic selections Super Premium Brands of Imported and Craft Beer, Wine, Spirits and Non-Alcoholic selections < < INDE X BEVERAGES WHITE WINE SELECTION RED WINE SELECTION By the bottle By the bottle Sparkling Wine Chandon Brut Merlot Bonterra Vineyard’s Merlot Sterling Vintner’s Collection Merlot La Marca Prosécco Sauvignon Blanc Sterling Napa Valley, Sauvignon Blanc Pinot Grigio Sterling Vintner’s Collection, Pinot Grigio Stellina di Notte Pinot Grigio Riesling BV Coastal, Riesling Moscato Butterfly Kiss, Moscato Chardonnay A by Acacia Unoaked Chardonnay Conch Y Toro, Gran Riserva Serie Riberas, Chardonnay 38 AMERICAN SECTOR — CATERING MENU Zinfandel Bonterra Vineyards, Zinfandel Pinot Noir Casillero del Diablo, Pinot Noir Malbec Casillero del Diablo, Malbec Alamos, Malbec Cabernet Sauvignon Chalone Monterey County, Cabernet Sauvignon William Hill Winery, Cabernet Sauvignon Red Blend Apothic, Winemaker’s Red Bonterra Vineyards, The McNab Biodynamic Making It Better To Be There Since 1929.™ The Centerplate Way Centerplate is a leading global event hospitality company, serving fans and guests at more than 250 North American sports, entertainment and convention venues. Much > of our success comes from our attention to the details that create truly welcoming experiences. From fresh, locally-sourced and quality ingredients, to simple and clean preparations that let the food speak clearly, to crisp, sincere and attentive service, our guiding philosophy is more “restaurant” than “caterer.” So welcome to our place! We’ll do everything we can to help you have a fantastic time. Centerplate Stir™ is our strategic design initiative, formed to imagine and create custom hospitality solutions as uniquely compelling as the events and venues and teams they support. Making it better to be there since 1929.
