DINNER MENU Citrus Ricotta, Baby Arugula, Candied Pecans, White Balsamic Dressing

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S ALADS BEET 14 DINNER MENU citrus ricotta, baby arugula, candied pecans, white balsamic dressing SMALL PLATES CAESAR 14 romaine, parmesan, focaccia croutons, BACON WRAPPED DATES 13 white anchovy stuffed with manchego & blue cheese FRIED MOZZARELLA & ROASTED PEPPERS 16 SAN DANIELE PROSCIUTTO 20 arugula, basil, capers, olives, balsamico di modena burrata cheese, shaved brussels, vin cotto RICOTTA VEAL MEATBALLS 16 VERDE 14 tomato sauce, grana padano, basil frisee, spinach, green grapes, watermelon radish, pumpkin seeds, goat cheese vinaigrette MOROCCAN SPICE RIBS 17 grilled scallion FLATBREAD RICOTTA 15 DIAVOLO 17 citrus herb oil, honey, flatbread sopressata, mozzarella, tomato, chili flake, oregano, parmesan CHEESESTEAK EGG ROLLS 18 american cheese, caramelized onions, THE JOEY 17 spicy ketchup berkshire pork sausage, mozzarella, tomato, spinach, garlic, chili flake, aged provolone FRIED CALAMARI 16 calabrian chili, spicy garlic marinara THE STACHE 17 pistachio pesto, mozzarella, parmesan, lemon vinaigrette, baby arugula VEGETABLES MARGHERITA 17 buffalo mozzarella, tomato, basil BROCCOLI & AVOCADO 15 black sesame, dijon vinaigrette SMOKED SALMON 20 creme fraiche, dill, red onion, capers ROASTED CAULIFLOWER 13 lemon greek yogurt, chili honey TARTUFO 20 parsley add egg +2 truffle cream, robiolina cheese, MUSHROOM AND FAVA 15 shaved brussels sprouts cippolini onion, lemon, truffle oil FISH SPAGHETTI SQUASH 15 carrots, zucchini, pine nuts, tomato sauce, CRISP PATAGONIAN SALMON 29 provolone quinoa salad, calabrian aioli, lemon PAN ROASTED BRANZINO 32 cauliflower puree, roasted asparagus, P ASTA chimichurri sauce PAN SEARED SCALLOPS 30 GNOCCHI 18 fregola salad, sweet pea, pancetta cream, pan seared spinach gnocchi, vodka sauce, vin cotto grana padano MEAT PORK RAGU 20 cavatelli, basil tomato, parmesan ● STEAK AU POIVRE 44 12oz ny strip, green peppercorn sauce, LOBSTER RAVIOLI 46 au poivre sauce, spinach butter poached lobster, tarragon, lobster bisque ● LAMB CHOPS 34 CRAB PASTA 26 mint aioli spaghetti, jonah crab, heirloom tomato, garlic, lemon, chili flake, cream, bread crumbs FLAT IRON CHICKEN 26 brown butter, lemon SQUID INK TONNARELLI 23 ALBERT’S CHICKEN PARM 29 cockles, shishito peppers, garlic cream sauce tomato, pecorino, arugula, chili honey 915 W Lancaster Ave. Bryn Mawr, PA 19010 ● TREDICI BURGER 21 • Consuming raw or under-cooked foods can increase your risk of add bacon, egg, or an avocado +2 foodborne illness. • grass-fed beef, american cheese, tomato, lettuce.

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Sample Menu Items & Prices Are Subject to Change
Sample Menu Items & prices are subject to change. Items vary by location. RAW BAR APPETIZERS Oysters on the Half Shell* Classic Baked Onion Soup Colossal Lump Crab Cocktail Lobster Bisque Spicy mustard & cocktail sauce Sesame Crusted Seared Ahi Tuna* Crispy Calamari Wasabi, pickled ginger Thai sweet hot chili sauce, carrots, scallions, cashews Jumbo Shrimp Cocktail Blackened Fresh Jumbo Scallops Cocktail sauce & fresh shaved horseradish Blue cheese, walnuts, sweet onion dressing Chilled Shellfish Platter* Dr. Jekyll (serves 2 to 4) Jumbo Lump Crab Cake Mr. Hyde (serves 4 to 8) Red pepper aioli, grainy mustard sauce SALADS Hyde Park Wedge Beefsteak Tomato & Sweet Onion Blue cheese dressing, bacon & candied pecans, Blue cheese or hard smoked port wine drizzle mozzarella, choice of dressing Caesar Salad Steakhouse Chop Salad Anchovies upon request Aged Tillamook cheddar, hearts of palm, bacon, cucumber, tomato, red onion, house vinaigrette BAR FAVORITES Dry Aged Hamburger* (9oz) Jumbo Lump Crab Cakes With cheese add 1 Red pepper aioli, spicy mustard sauce House Made Fries or Onion Straws add Bacon Gruyère Dry Aged Burger* (9oz) BBQ Pork Shank* (16oz) House Made Fries or Onion Straws add Slow-roasted, BBQ glazed, onion straws Grilled Fresh Salmon Caesar Anchovies upon request Chicken Milanese Chicken Parmesan Crispy romano-crusted chicken, Pan-sauteed, provolone, mozzarella, red sauce white wine lemon caper sauce SIDES Steamed Fresh Asparagus Béarnaise Lobster Mac & Cheese Fresh Creamed Spinach Sauteed Spinach & Garlic Sautéed Fresh Spinach
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GF Crust Available 3 Appetizers Add Protein to Any Salad Assorted Bread
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Upload Full 2017-2018 Sample Menus
PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] Brick Lane Catering Sample Menus Photography courtesy of www.danacubbagephotography.com PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] In today’s abundant catering market Brick Lane Catering is a dynamic catering company that stands out from the rest by specializing in hand crafted custom menus that offer world culinary styles & flavors to our cliental. As an elite caterer in a competitive market we strive to set ourselves apart from the typical catering offerings by delivering memorable, flavorful and appealing cuisine hosted in the utmost professional environment by highly trained professional staff. Whether planning a small cocktail party, a large gala, or anything in between our personalized and detailed consulting services will help you customize your event. Owner and Executive Chef Charlie Giordano brings years of experience to the Charleston catering market. His 30 years of experience as a Chef, has allowed him to impress clients in Charleston for 14 years. Before he joined Brick Lane Catering, he spent 5 years as the Executive Chef at Duvall Catering and Event Design, Charleston’s largest full service catering company. Charlie strives to create memorable dishes that will “wow” your guests. He spends countless hours creating unique, custom and new menu items that are sure to please. Christy Roper fell in love with the food and beverage scene at what began as a college side job with catering and restaurant group Crew Carolina. After 8 years in the business as a Catering Director and then Wedding Planner, Christy joined the Brick Lane Catering team in 2011 as their Catering Sales Manager.
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Steak Au Poivre with Roasted Onion Mashed Potatoes
In your box 2 oz. Sour Cream 1 oz. Butter 2 Russet Potatoes 1 tsp. Coarse Black Pepper 4 tsp. Beef Demi-Glace 1 Yellow Onion 6 oz. Cremini Mushrooms Customize It Options 12 oz. Steaks 12 oz. Grass Fed Sirloin Steaks 14 oz. USDA Choice New York Strip Steak (Serves 2) 12 oz. Filets Mignon You will need Olive Oil, Salt, Pepper, Cooking Spray Baking Sheet, Colander, Medium Non-Stick Pan, Medium Pot Steak au Poivre with roasted onion mashed potatoes NUTRITION per serving–Calories: 696, Carbohydrates: 52g, Fat: 35g, Protein: 45g, Sodium: 1327mg. Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients 40-50 min. 6 days Intermediate Not Spicy *Nutrition & allergen information may vary by protein. Please review protein and meal labels for details. Before you cook Take a minute to read through the recipe before you start– we promise it will be time well spent! Ƀ If using fresh produce, thoroughly rinse and pat dry Ƀ Preheat oven to 400 degrees Ƀ Prepare a baking sheet with foil and cooking spray Ƀ Ingredient(s) used more than once: butter Ƀ Upon delivery, remove potato from meal bag and store at room temperature 1 2 Customize It Instructions Prepare the Ingredients Roast the Mushrooms and Onion • If using grass fed sirloin steaks, follow same instructions as steaks. • Quarter mushrooms. • Place mushrooms on one half of prepared baking sheet and • If using filet mignon, follow same instructions as steaks • Halve and peel onion.
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Soups & Salads Starters Sandwiches & Burgers
Welcome to Charlie B’s, A True Stowe Classic Charles Henry Baraw, the original Charlie B., was born in Westfield, Vermont in 1873. In 1903, Charles and his wife Bertha bought a farm at the head of Chelsea Valley, Vermont and moved there to raise Jersey cows, horses and children. The youngest of their eight children, Stuart Winfield Baraw and his wife Bea began the Stoweflake Inn & Resort in 1963. The folks in Chelsea still remember Charlie B’s “sugaring-off” parties every Spring when friends came to celebrate the season and another year’s harvest. This tradition of memorable times, friends and food continues at the present day Charlie B’s Pub & Restaurant. Soups & Salads French Onion Soup, Topped with Cabot Cheddar & Swiss Cheese . 7 New England Clam and Corn Chowder . 8 Local Mixed Greens, [GF] With Fresh Seasonal Fruit, Herbs, Pecans, Feta Cheese and a Lemon and Olive Oil Dressing . 9 Classic Caesar Salad, [GF] With a Parmesan Crostini and House Made Caesar Dressing . 9 Caprese Salad, [GF] Fresh Maplebrook Farm Mozzarella and Balsamic Reduction . 12 Add to your salad: Chicken Breast (6) Salmon (8) or Shrimp (9) Starters Classic Shrimp Cocktail, [GF] With House Made Cocktail Sauce and Fresh Lemon . 12 Crispy Calamari, Served with Sriracha Aioli and Banana Peppers . 12 Roasted Red Pepper Humus, [GF] With Fresh Vegetables and Pita Chips . 13 Crispy Buffalo Chicken Wings, With Carrots, Celery & Bayley Hazen Blue Cheese Dipping Sauce . 13 Sweet Chili Glazed Chicken Wings, [GF] With Asian Cucumber Salad . 13 Sandwiches & Burgers All sandwiches come with a choice of French Fries, Sweet Potato Fries, Potato Chips or Side Salad All sandwiches can be made Gluten Free Fully Loaded Grilled Chicken Sandwich, With Cabot Cheddar Cheese, Crispy Bacon, and Mustard Aioli, Served on Sourdough Bread .
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Hors D'oeuvres
Event Menu Wedding Menu ALTADENA TOWN AND COUNTRY CLUB PACKAGE A Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up Room Set-up Fee (Including Colored Linens) One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included PACKAGE B Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up Room Set-up Fee (Including Colored Linens) Chair Cover with Colored Sash One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included PACKAGE C Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up First Two Hours Hosted Bar (House Brand) Room Set-up Fee (Including Colored Linens) Chair Cover with Colored Sash One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included *Subject to availability. The above prices are subject to government sales tax. ALTADENA TOWN AND COUNTRY CLUB S ALAD S House Salad or Caesar Salad Upgrade to a Melange Salad for an Additional $3.00 E NTRÉE S Package A | Package B | Package C Roasted Chicken Breast with Pesto, Merlot Sauce $80.95 | $85.95 | $101.95 Chicken Breast, Mustard Tarragon Cream Sauce $80.95 | $85.95 | $101.95
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Wedding Dinner Off Premise
Wedding Dinner Off Premise Customize your menu with following options, Choice of 5 Whipped goat cheese, prosciutto, topped with truffle Furikake Tuna on a flat bread with mango relish oil & pistachio's on a crostini Bruschetta, tomato and onion salad, crostini, Crab Cake, smoked red pepper aioli balsamic glaze Shrimp Toast, ginger soy dipping sauce Chickpea & Sopresata Crostini topped with pesto Macadamia Encrusted Brie, honey bourbon glaze Fire roasted asparagus wrapped with salume Harissa Rubbed Chicken Sate, mango chutney Baked Clams Oreganata Wild Mushroom Arancini, smoked tomato puree Gorgonzola Apple Fritter with fig jam Grilled Turkey Slider, avocado aioli, pepper jack Herb Crusted Beef, basil aioli cheese * MAY WE SUGGEST * upgraded hors d’oeuvres options are an additional charge Lobster Truffles Baby Lamb Chop, herb crusted shallot mint demi Skewered Shrimp, roasted pineapple glaze Mediterranean Lamb Meatballs, dill yogurt sauce Mini Lobster Rolls, creme fraiche ginger soy Smoked Duck Cranberry compote, rye croustade Crab & Avocado bite Crostini, lump crabmeat, avocado crema Market Table seasonal vegetable crudité herb aioli spicy hummus local American cheese display grapes strawberries dried figs apricots baguettes crostini & crackers OR Mediterranean Table flat breads & pita hummus caponata marinated artichoke hearts roasted peppers assorted olives feta cheese RECEPTION Salad and Pasta SALADS (Choice of 1) Caesar Salad, shaved parmesan & roasted garlic rosemary croutons Baby Spinach, Applewood smoked bacon,
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