We Prepare Gourmet Foods for Professional Chefs Savory Gourmet Selections

Deep Dish 14” Buttermilk Pear & Brie Phyllo Roll Pancake Stuffed with Cranberries Flaky Phyllo Roll filled with Creamy & Apples Brie Cheese, Pear Puree, and Toasted Buttermilk infused Pancake Batter mixed Almonds with a swirl of Sweet Cream, topped Cooking Instructions: Bake at 375˚ for 6-9 with crisp sliced Apples and Sweet minutes or until Phyllo Dough is a light flaky Golden Brown Cranberries 100/ Case Cooking Instructions: Bake at 350˚ - 375˚ for 8-10 minutes until Pancake batter is golden brown 9/ Case

Raspberry & Brie Phyllo Roll Spanakopita Flaky Phyllo roll filled with Creamy Traditional Greek favorite: Baby Spinach Brie cheese, Raspberry preserves, and mixed with Grecian Feta Cheese in a Toasted Almonds Phyllo Triangle Cooking Instructions: Bake at 375˚ for 6-9 Cooking Instructions: Bake at 375˚ for 6-9 minutes or until Phyllo Dough is a light minutes or until Phyllo Dough is a light flaky Golden Brown flaky Golden Brown 100/ Case 100/ Case

Sundried Tomato & Feta Cheese Asparagus Roll Up Phyllo Triangle Asparagus Tips combined with a blend Grecian Feta Cheese & Sundried of Asiago and Bleu Cheeses, delicately Tomatoes packed into a Phyllo Triangle wrapped in flaky Phyllo Pastry Cooking Instructions: Bake at 375˚ for 6-9 Cooking Instructions: Bake at 375˚ for 6-9 minutes or until Phyllo Dough is a light minutes or until Phyllo Dough is a light flaky Golden Brown flaky Golden Brown 100/ Case 100/ Case Wild Mushroom Phyllo Purse Maui Shrimp Spring Roll A blend of Wild Mushrooms and Artisan A Whole Shrimp with Chili Paste, Cheese in a Phyllo Triangle Coconut Milk and Whole Fresh Cilantro Cooking Instructions: Bake at 375˚ for 6-9 Cooking Instructions: Deep Fry for 3-4 minutes or until Phyllo Dough is a light minutes then bake in the oven at 350˚ - Flaky Golden Brown 375˚ for 1-2 minutes 100/ Case 100/ Case

Buffalo Chicken Spring Roll Vegetable Spring Roll - Cocktail Fresh pulled White Meat Chicken topped Size with Spicy Buffalo Sauce, loaded into a A mix of Green Cabbage, Onions, Spring Roll Wrapper Carrots, Mushrooms, Red Pepper, Water Cooking Instructions: Deep Fry for 3-4 Chestnuts, Cilantro, & Glass Noodles minutes then bake in the oven at 350˚ - flavored with Soy Sauce and Sesame 375˚ for 1-2 minutes Garlic Sauce, loaded into a Spring Roll 100/ Case Wrapper Cooking Instructions: Deep Fry for 3-4 minutes then bake in the oven at 350˚ - 375˚ for 1-2 minutes 100/ Case

Lobster & Lemon Spring Roll Peking Roasted Duck Spring Roll Crisp Our tender Duck and Scallion filling Delicate chunks of cold water Lobster seasoned with Garlic and Hoisin sauce, coated with Citrus Olive Oil and then loaded into a Spring Roll wrapper enfolded in a unique and crispy carrier Cooking Instructions: Deep Fry for 3-4 Cooking Instructions: Deep Fry for 30 minutes then bake in the oven at 350˚ - seconds- 1 minute then bake in the oven 375˚ for 1-2 minutes at 350˚ - 375˚ for 2-3 minutes 100/ Case 100/ Case

Traditional Quiche Assortment Vegetable Quiche Assortment Assortment of Traditional Quiches- Assortment of Vegetable Quiches, Bacon Quiche, Broccoli & Cheddar Roasted Vegetable Cobbler, Mascarpone, Quiche, Lobster Cobbler, and Spinach Bleu Cheese and Caramelized Red Onion Quiche Tart, Goat Cheese and Roasted Red Cooking Instructions: Bake at 350˚ - 375˚ Pepper Quiche, & Wild Mushroom Tart for 8-10 minutes until Quiche Dough is Cooking Instructions: Bake at 350˚ - 375˚ Golden Brown for 8-10 minutes until Quiche Dough is 100/ Case 25 pieces of each Flavor Golden Brown 100/ Case 25 pieces of each Flavor

Gruyere & Leek Tart Mascarpone, Bleu Cheese, & Red Aged Gruyere Cheese and Summer Onion Tart Leeks layered into our Handmade Pastry Mascarpone & Bleu Cheese blended Cup with Caramelized Red Onions in our Cooking Instructions: Bake at 350˚ - 375˚ Handmade Tart for 8-10 minutes until Quiche Dough is Cooking Instructions: Bake at 350˚ - 375˚ Golden Brown for 8-10 minutes until Quiche Dough is 100/ Case Golden Brown 100/ Case Fire Roasted Red Pepper & Goat Wild Mushroom Tart Cheese Tart Our savory, Handmade Tart filled with Fire roasted Red Peppers blended a mix of Wild Mushrooms and Artisan with Fresh Goat Cheese, layered into a Cheese Handmade Pastry Cup Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Bake at 350˚ - 375˚ for 8-10 minutes until Quiche Dough is for 8-10 minutes until Quiche Dough is Golden Brown Golden Brown 100/ Case 100/ Case

Lobster Cobbler Asian Short Rib Pot Pie Lobster in a Béchamel Sauce with Tender Beef Short Ribs braised with Carrots, Peas and Shallots, topped with Green Onions and Sweet Asian spices, Buttered Bread Crumbs and presented in loaded into a Pot Pie Pastry Shell our Savory Handmade Cup Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Bake at 350˚ - 375˚ for 8-10 minutes until Quiche Dough is for 8-10 minutes until Quiche Dough is Golden Brown Golden Brown 72/ Case 100/ Case

Spinach & Artichoke Wonton Chicken Satay Flower Cup A Tender Strip of Chicken Satay placed Artichokes, & Aged Parmesan Cheese on a Skewer and ready for your Favorite layered into a Crispy Wonton Flower Marinade Cup Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Bake at 350˚ - 375˚ for 8-10 minutes or until Chicken is for 8-10 minutes until Dough is Golden thoroughly cooked and the internal Brown temperature reaches 165° 88/ Case 100/ Case

Premium Scallops & Bacon Beef Satay (20/30 Dry Scallop) A Tender Slice of Sirloin placed on a Our 20-30 Count Dry Scallop wrapped in Skewer and ready for your Favorite Pre-Cooked Applewood Smoked Bacon Marinade Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Bake at 350˚ - for 7-9 minutes or until scallop is cooked 375˚ for 8-10 minutes or until Beef is through thoroughly cooked and the internal 100/ Case temperature reaches at least 150° 100/ Case

Beef Teriyaki Satay Chicken Yakatori Satay Tender Beef Sirloin satay coated in our Tender Chicken Thigh Meat, Slow Teriyaki glaze served on a Skewer Marinated with Asian spices; Soy Sauce, Cooking Instructions: Bake at 350˚ - Garlic and Ginger, paired with a Scallion 375˚ for 8-10 minutes or until Beef is & placed on a Bamboo Paddle Skewer thoroughly cooked and the Internal Cooking Instructions: Bake at 350˚ - 375˚ Temperature reaches at least 150ºF for 8-10 minutes or until Chicken is 100/ Case thoroughly cooked and the internal temperature reaches 165 100/ Case Chicken Tandoori Satay Chorizo Stuffed Dates Wrapped Packing all of the flavors of India: in Applewood Smoked Bacon Chicken Tenderloin Seasoned with Spanish Pamplona-style Chorizo encased Yogurt, Tandoori Paste, Cayenne, Cumin, in a Sun-Ripened Sweet Medjool Date Coriander, Nutmeg, Cinnamon, & Lemon then Draped with Applewood Smoked Juice Placed on a Skewer Bacon Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Bake at 350˚ - for 8-10 minutes or until Chicken is 375˚ for 8-10 minutes until Chorizo is thoroughly cooked and the internal thoroughly cooked temperature reaches 165° 100/ Case 100/ Case

Marquis Nassau Chicken Skewer Thai Chicken Kefta on a Sugar Juicy Chicken Tender coated in Coconut Cane Skewer Shavings and White Sesame Seeds, Fresh, ground Chicken blended with Thai placed on a Knotted Pick spices and coated with bread crumbs, Cooking Instructions: Deep Fry for 3-4 placed on a Sugar Cane Skewer minutes then in the oven at 350˚ - 375˚ Cooking Instructions: Deep Fry for 3-4 for 2-3 minutes minutes then in the oven at 350˚ - 375˚ 100/ Case for 2-3 minutes 100/ Case

Chicken & Cheese Quesadilla Beef Empanada Tender chicken paired with cheddar Southwest Seasoned Tender Beef paired and Pepper Jack cheeses, peppers, and with Fire Roasted Vegetables, packed topped with salsa in our quesadilla cone into our Empanada Dough Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Deep Fry for 3-4 for 8-10 minutes until Quesadilla mix minutes then in the oven at 350˚ - 375˚ is cooked through and the Tortilla is for 1-2 minutes Golden Brown 100/ Case 100/ Case

Southwester Chicken Empanada Fire Roasted Vegetable with Fire Roasted Vegetables Empanada Tender Thigh Meat Chicken seasoned in Fire Roasted Tomatoes, Onions, and Southwest spices and paired with Fire Jalapeño Peppers combined with Roasted Vegetables, packed into our Cheddar and Pepper Jack Cheeses, Empanada Dough packed into our Empanada Dough Cooking Instructions: Deep Fry for 3-4 Cooking Instructions: Deep Fry for 3-4 minutes then in the oven at 350˚ - 375˚ minutes then in the oven at 350˚ - 375˚ for 1-2 minutes for 1-2 minutes 100/ Case 100/ Case

Beef Barbacoa Taquito Pork Carnita Taquito Beef Barbacoa Taquito with Onions, Pork Carnita Taquito with Onions, Fresh Fresh Lime, Cilantro & Mexican Spices Lime, Cilantro, & Mexican Spices rolled rolled into a mini Seasoned Taquito into a mini Seasoned Taquito Cooking Instructions: Bake at 375˚ for 6-9 Cooking Instructions: Bake at 375˚ for 6-9 minutes until Taquito is Golden Brown minutes until Taquito is Golden Brown 100/ Case 100/ Case Chorizo & Manchego Arepas Premium Maryland Lump Crab Smoked Spanish-style Pork Chorizo with Cakes- .75 Oz. 60-day aged Queso Manchego encased Maryland Style Choice Lump Crab Cake, in a Venezuelan-style ground Corn flour Blended with Mayonnaise, Mustard, bun Spices and Fresh Breadcrumbs Cooking Instructions: Deep Fry for 3-4 Cooking Instructions: Pan sear gets the minutes then in the oven at 350˚ - 375˚ best results. For larger parties you can for 1-2 minutes top frozen Crab Cake with clarified 100/ Case butter and bake at 350˚- 375˚ for 8-10 minutes 88/ Case

3 oz. Premium Maryland Lump Mini Franks in a Blanket Crab Cakes The Traditional Cocktail-sized all Beef 3 oz. version of our traditional Maryland Franks wrapped in a Flaky Puff Pastry style choice Lump Crab Cake, blended Roll with Mayonnaise, Mustard, Spices and Cooking Instructions: Bake at 350˚ - 375˚ Fresh Breadcrumbs for 8-10 minutes Cooking Instructions: Pan sear gets the 100/ Case best results. For larger parties you can top frozen crab cake with clarified butter and bake at 350˚- 375˚ for 8-10 minutes 48/ Case

Coney Island Franks Beef Wellington All Beef Frank Stuffed with Sauerkraut A Savory Piece of Beef Tenderloin and Mustard, wrapped in a Crescent Roll accented with Mushroom Duxelle and Pastry Encased in a French Style Puff Pastry Cooking Instructions: Bake at 350˚ - 375˚ Cooking Instructions: Bake at 400˚- 425˚ for 8-10 minutes- You want the Crescent for 8-12 minutes until puffed up and Dough to be a nice Golden Brown Golden Brown 100/ Case 100/ Case

Chicken Wellington Cajun Spiced Andouille Sausage Tender pieces of Marinated Chicken & Pepper Jack Cheese Puff with our Traditional Mushroom Duxelle, Cajun spiced Andouille Sausage, Zesty wrapped in our Elegant Puff Pastry Pepper Jack Cheese, topped with Cooking Instructions: Bake at 400˚- 425˚ Jalapeños, loaded into our Elegant Puff for 8-12 minutes until puffed up and Pastry Golden Brown Cooking Instructions: Bake at 400˚- 425˚ 100/ Case for 8-12 minutes until puffed up and Golden Brown 100/ Case

Chicken Sesame Fingers Malibu Coconut Shrimp A mix of Green Cabbage, Onions, 21/25 Shrimp with Shredded Coconut & Chicken Tender coated with Bread Malibu Rum Batter, Garlic Sauce, loaded Crumbs and Sesame Seeds into a Spring Roll Wrapper Cooking Instructions: Deep Fry for 3-4 Cooking Instructions: Deep Fry for 3-4 minutes then in the oven at 350˚ - 375˚ minutes then in the oven at 350˚ - 375˚ for 1-2 minutes for 1-2 minutes 100/ Case 100/ Case Artichoke Hearts Stuffed with Stromboli with Pepperoni Boursin Cheese Classic Stromboli: Flaky pastry dough Quartered Artichoke Hearts filled with stuffed with Pepperoni, Cheese, and Boursin Cheese and rolled in Bread Pizza sauce Crumbs and Parmesan Cheese Cooking Instructions: Bake at 375˚ for 6-9 Cooking Instructions: Deep Fry for 3-4 minutes until dough is Golden Brown minutes at 350° 100/ Case 100/ Case

Mushroom Caps stuffed with Mini American Kobe Beef Boursin Cheese & Spinach Cheeseburger with American Cheese: Mushroom cap stuffed with a delicious Tender and Succulent American Kobe blend of Spinach & Boursin Cheese Beef Patty layered with Sautéed Onions Cooking Instructions: Bake at 350˚ for 6-8 and American Cheese, placed on a minutes Traditional Bun 100/ Case Cooking Instructions: Best if you Tent & Steam for 5-8 minutes then Flash in the Oven for 1 minute 72/ Case

Short Rib & Fontina Mini Panini Miniature Philadelphia Cheese House Braised Short Rib and Cave Aged Steak Hoagie Fontina Cheese layered between Crisped An updated version of a True Pullman-style Brioche Philadelphia Classic: Tender Sirloin Steak Cooking Instructions: Bake at 350˚-375˚ Sautéed with Caramelized Onions and for 5 minutes then flip and cook for Cheese, loaded into a Petite Hoagie Roll another 4-5 minutes. Keep an eye on the Cooking Instructions: Best if you Tent & bread to make sure it doesn’t get too Steam for 5-7 minutes then flash in the dark oven for 1 minute 100/ Case 80/ Case

BBQ Pulled Pork Biscuit Mini Cuban Sandwich Tender Pulled Pork drenched in our Traditional Cuban sandwich Tangy BBQ Sauce, stuffed into our miniaturized: Shredded Pork Carnita, Homemade Biscuit Dough Smoked Ham, and Swiss Cheese topped Cooking Instructions: Bake at 375˚ for with Pickles on a Petite Bread 8-12 minutes. The biscuit Dough needs Cooking Instructions: Bake at 375˚ for to rise and turn Golden Brown. If it’s not 8-10 minutes or until bread is Golden cooked long enough it could be Soggy Brown 100/ Case 80/ Case

Vegetable Egg Rolls Shrimp Tempura Traditional Asian Egg Rolls- a thin Classic Shrimp Tempura dipped in Egg-dough casing filled with minced Tempura Batter and coated with Rice Vegetables Crispies Cooking Instructions: Deep Fry for 3-4 Cooking Instructions: Deep Fry for 3-4 minutes then in the oven at 350˚ - 375˚ minutes for 1-2 minutes 100/ Case 300/ Case Chicken & Lemongrass Pork Potstickers Potstickers A traditional Asian potsticker filled with A traditional Asian potsticker filled tender Pork, Cabbage and Mushrooms, with tender Chicken coupled with folded into an authentic skin Lemongrass, a Scallion-shaped herb with Cooking Instructions: Steam, Pan-sear, or a delicate Grassy-Lemon flavor Deep Fry, whichever method you prefer Cooking Instructions: Steam, Pan-sear, or 150/ Case Deep Fry, whichever method you prefer 150/ Case

Edamame Dumplings A traditional Asian potsticker filled with tender Edamame, Cabbage, Sweet Corn and Shiitake Mushrooms Cooking Instructions: Steam, Pan-sear, or Deep Fry, whichever method you prefer 150/ Case

Contact Savory Gourmet Inc. for more information: Savory Gourmet Inc. 13720 S. Gramercy Place • Gardena, CA 90249 (310) 391-5422 • www.savgourmet.com