Chef Raymond Kirby

BUFFET OR PLATED ENTREES

Southern Fried Chicken

Marinated Flank Steak with Wild Mushroom Demi-Glace

Pulled Pork BBQ with , Tomato or Chef ’s Special BBQ

Chicken Breast Forestiere with Vegetable & Wild Mushroom Demi-Glace

Grilled Salmon with Lemon-Caper Sauce

Blackened Salmon with Cucumber Dill

Parmesan Crusted Chicken Breast with Lemon/Sage Sauce

Blackened Red Snapper with Pineapple

BBQ Chicken Breast with Roasted Corn Salsa

Grilled Salmon with Cucumber-Dill Relish, Confetti Rice & a Vegetable Medley

Grilled Crab Cakes with Sauce

Beef Tips served with BBQ, Marinara or Wild Mushroom Demi-Glace

Chef Raymond Kirby

BUFFET OR PLATED ENTREES (continued)

Pecan Crusted Chicken Breast with Maple-Lime Glaze

BBQ Boneless Pork Loin with Black-eyed Pea Relish*

Rosemary Roasted Top Round au jus*

Cajun Spiced Boneless Pork Loin with Grilled Pineapple Salsa*

Smoked Turkey Breast with Chutney Brown Sauce*

*Optional carving service with , and rolls 3 per person

VEGETARIAN SELECTIONS

Grilled Vegetable Manicotti with Marinara

Penne Pasta Primavera in Tomato Sauce

Egg Plant Parmesan over Spaghetti with Marinara

Vegetable Stir-Fry with Soy-Peanut or Teriyaki Sauce Chef Raymond Kirby

SIGNATURE BUFFETS 15 per person All entrees include tea and dessert

Tex-Mex Southwestern Flank Steak, Black Beans & Rice, Jalapeno Corn Muffins & Flan

Pacific Rim Seared Mahi Mahi with Pineapple Salsa, Broccoli Polonaise, Ginger Rice & Coconut Cream Pie

California Dreamin’ Cobb Salad Bar (Grilled Chicken, Bacon, Tomato, Avocado, Hard Cooked Egg, Blue ), Sun -Dried Tomato & Balsamic , Citrus Fruit Salad, Assorted Flatbreads & Strawberry Shortcake

Italian Meat & Vegetable Lasagna, Antipasto Salad, Garlic Bread & Cheesecake

Mardi Gras Blackened Red Fish, Remoulade, Dirty Rice, Haricort Vert, Bread Pudding with Bourbon Street Sauce

Southern Comfort Chef Ray’s Secret Country Fried Chicken, Collard Greens, Southern Mashed Potatoes, Sweet Po- tato Rolls & Red Velvet Cake

Chef Ray’s BBQ Carolina Pulled Pork doused with Chef Ray’s Special Chutney Sauce, Vinegar or Tomato BBQ Sauce, Southern Green Beans, Roasted Potato Medley, Cole Slaw, Jalapeno Corn Muffins & Ba- nana Pudding

Orient Express Stir-Fry Stations with Pork, Chicken & Vegetables, Jasmine Rice & Assorted Sauces (Soy-Ginger, Szechuan, Sweet & Sour, Ginger) & Crème Brulee Chef Raymond Kirby

ENTREES 10 per person All entrees include tea and dessert.

COBB SALAD Build Your Own Cobb From Grilled Chicken Breast, Avocado, Tomato, Cucumber, Red Onion, Boiled Egg, Bacon, Kernel Corn, Bleu Cheese, Cheddar Cheese Served with Rolls & Choice of Two Dressings

GRILLED CHICKEN CAESAR Crisp Romaine Lettuce in Traditional Caesar Dressing with Warm Grilled Chicken & Croutons. Served with Roll & Fresh Cut Fruit

KENTUCKY HOT BROWN This Open-Faced Sandwich Original From the Brown Hotel in Louisville features Sliced Turkey Breast Over Toast Points, in a Swiss Cheese Sauce with Bacon & Tomatoes. Served with Mashed Potatoes, Tossed Salad & Choice of Two Dressings

BAKED LASAGNA Ground Beef, Cheese & Marinara Sauce or Chicken, Spinach, Cheese & White Sauce Served with Caesar salad and garlic bread

BLACKENED CHICKEN PENNE Blackened Chicken Breast with Penne Pasta, Mushrooms & Sun Dried Tomatoes in a Parmesan Cream Sauce. Served with Garlic Bread, Mixed Greens Salad & Choice of Two Dressings

BASKET LUNCH Our Signature Chicken Salad in Wheat Wraps Served with Fresh Cut Fruit Salad & Brownie

SIGNATURE DESSERTS DRESSINGS Banana Pudding Raspberry Vinaigrette Apple Pie Balsamic Vinaigrette Red Velvet Cake Balsamic Bleu Cheese Carrot Cake Apple Cider Vinaigrette Chocolate Cake Soy-Ginger Vinaigrette Bread Pudding with Caramel Sauce Catalina/French Chef Ray’s “Gluten Free” Coconut Cream Pie Buttermilk Ranch 1,000 Island

If you have special requests or additions, the JEBCC menu design team will be happy to customize your menu.

Chef Raymond Kirby

SIGNATURE ENTREES 20+ per person

Grilled Filet Mignon, with Sauce Béarnaise, Duchess Potatoes & Haricot Vert Almandine

Grilled Salmon with Cucumber-Dill Relish, Confetti Rice & a Vegetable Medley

Herb and Dijon Crusted Lamb Rack with Mint & Pecan , Couscous with Tabbouleh, and Artichoke & Sun Dried Tomato Sauté

Spinach and Artichoke Stuffed Chicken Breast in White Wine Velouté with Vegetable Wild Rice & Parmesan Roasted Roma Tomatoes

Caribbean Seared Pork Loin with Brandied Apple Chutney, Wild Mushroom Risotto & Root Vegetable Tourné

Roast Duck Breast with Cranberry Demi-Glace, Roasted Potato Medley & Asparagus with Hollandaise Chef Raymond Kirby

THEMED BUFFET 15+ per person

ITALIAN BUFFET (includes garlic bread and choice of tossed greens with 2 dressings or traditional Caesar salad)

Choose one Entrée Selection

Chicken Parmesan over Spaghetti Egg Plant Parmesan Vegetarian Option) Proscuitto Wrapped Mahi with Lemon Butter Sauce and Rice Pilaf Ground Beef and Italian Sausage Meat Lasagna Chicken and Spinach Lasagna in White Sauce Spaghetti and Meat Sauce (with Ground Beef and Italian Sausage) Chicken Marsala over Vegetable Wild Rice Penne Pasta Primavera in Tomato Sauce (Vegetarian Option) Grilled Chicken and Vegetable Manicotti with Marinara Grilled Vegetable Manicotti with Marinara (Vegetarian Option) Beef Tenderloin Tips Madera on Mushroom Risotto Blackened Chicken Penne (Mushroom & Sundried Tomato in Alfredo Sauce)

(Add $5.00 per person for each additional entrée selection)

2 Vegetable Choices

Stir-fry Vegetables Balsamic grilled Vegetables Haricot Vert Almondine Fresh Asparagus w/ Lemon Herb Butter Ginger Glazed Baby Carrots Zucchini Provencale Ratatouille Fresh Vegetable Medley

Cooked To Order Pasta Station (Add an additional $5.00 per person)

3 different pastas of your choice marinara, alfredo, fresh herbs, onions, peas, peppers, mushrooms, zucchini, Proscuitto, diced chicken, and parmesan

JEBCC PLATED SERVICE Customize your plated luncheon or dinner menu with our JEBCC Catering Group Chef. Include any combination of buffet items offered or develop your own personal event menu. Cost depends upon choice of combinations and number of guests. Chef Raymond Kirby

THEMED BUFFET 15+ per person (continued)

ASIAN BUFFET (Choice of entrée and vegetable served with spring rolls and steamed rice, beverage and dessert)

Entrée options Shrimp, Beef, Chicken or Pork Fried Rice Teriyaki Pepper Steak Pork, Chicken or Shrimp Egg Rolls with Chicken or Pork Stir-Fry with Soy-Peanut or Teriyaki sauce Beef or Chicken & Broccoli Steamed Beef Stuffed Nappa Cabbage Sesame Toasted Tilapia with Fried Spinach & Soy-Ginger Sauce Sliced 7-Spice Pork Loin with Sweet & Sour Glaze Thai Beef & Noodles Tempura Battered Tuna with Plum & Tropical Fruit Couilis

Vegetable options Zucchini Provencale Ginger Glazed Baby Carrots Stir-Fried Haricort Vert with Almonds Stir-Fry Vegetables Fresh Asparagus with Lemon Herb Butter

Chef ‘s Stir-Fry Station additional five dollars per person

Guests’ choice: Steamed Rice Shrimp Shredded Beef, Pork & Chicken Bok Choy, Snow Peas Water Chestnuts, Celery, Carrot, Onion, Peppers, Mushrooms Soy-Ginger Sauce Szechwan Sauce Sweet & Sour Glaze Teriyaki Sauce Chef Raymond Kirby

Basket/Box Lunch 8 per person (beverage not included) (includes sandwich, salad, dessert and disposables) 10 per person (beverage included) (minimum of 10 orders)

Dilled Chicken Salad Wrap Our special recipe chicken salad in a wheat wrap with lettuce and tomato

Antipasto Sub Salami, pepperoni, ham and provolone in sub bun with romaine chiffonade, roma tomato, banana peppers and pesto

Turkey and Tomato Wrap Sliced turkey and Swiss cheese in a tomato wrap with baby greens and tomato aioli

Chicken Juliana Julienne strips of chicken and sautéed vegetables with a ricotta & tomato spread, in a wheat wrap with Romaine chiffonade

BBQ Pork Loin Shaved, BBQ boneless pork loin with sliced dill pickles and coleslaw on an onion roll

Caldwell Club Sandwich Three slices of wheat toast with bacon, ham, turkey, Swiss cheese, lettuce and tomato

Roast Beef and Cheddar Dijonnaise Sliced roast beef and cheddar cheese on an onion roll with lettuce, tomato and Dijon-

BLT with Pesto Aioli An “old school” favorite with a twist on wheat toast

Cuban Wrap Panini-grilled wheat wrap with sliced pork loin, Swiss cheese, lettuce, olive tapenade and Dijon

Panini Antipasto Panini-grilled sliced Italian loaf with salami, pepperoni, ham, provolone, banana peppers and Roma tomatoes

Tandori Wrap Seasoned strips of chicken in a tomato wrap with Boursin, sautéed julienne vegetables and curried mayonnaise

Chef Raymond Kirby

Basket/Box Lunch (continued)

SALAD CHOICES

Red Bliss Potato Salad Southern Dijon Potato Salad Rotini Salad Aioli Balsamic Grilled Vegetable Salad Thai Noodle Salad Dill Tomato & Cucumber Salad Roma and Mozzarella Salad Fresh Cut Fruit Salad Primavera Pasta Salad Rotini Salad au Vinaigrette

DESSERT CHOICES

Pineapple Bars Lemon Bars Pecan Bars Brownies Apple Bars Chocolate-Chip Cookies Coconut Bars Chewy Nut Bars Apple Cobbler Banana Pudding

Chef Raymond Kirby

ACCOMPANIMENTS

Sides (starches) Baked Potato Twice Baked Potato Loaded Mashed Potatoes Duchess Potatoes Red Bliss Smashed Potatoes Fettuccini Alfredo Rice Pilaf Sour Cream & Garlic Mashed Potatoes Potatoes Au Gratin Red Beans & Rice Oven Roasted Red Potatoes Vegetable Wild Rice Scalloped Potatoes Mushroom & Parmesan Risotto Vegetable Fried Rice Parsley Buttered Red Potatoes Home Fried Potatoes with Peppers & Onion Roasted Potato Medley (Red Bliss, Yukon Gold, Sweet) with Rosemary & Garlic

Sides (Vegetables) Steamed or Sautéed Fresh Vegetable Medley (Broccoli, Cauliflower, Zucchini, Yellow Squash, Carrot, Red Onion) Fresh Southern Green Beans Corn on the Cob Fresh Collard Greens Haricot Verts Almondine Ginger Glazed Baby Carrots Ratatouille Balsamic Grilled Vegetables Vegetable Stir-Fry Fresh Asparagus with Herb Butter Roasted Tomato Cup with Broccoli, Cauliflower & Carrot with Herb Butter Chef Raymond Kirby

ACCOMPANIMENTS (continued)

JEBCC Signature Soups and Chowders Chicken Fettuccini Cream of Broccoli-Cheddar Roasted Vegetable English Beef Barley Creamy Tomato Bisque Chilled Gazpacho Potato-Leek Chowder Texas Tortilla Creamy Roasted Corn & Bacon Vichyssoise

Signature Salads Dressings Skin-On Red Bliss Potato Salad Buttermilk Ranch Southern Dijon Potato Salad 1,000 Island Rotini Pasta Salad Aioli Raspberry Vinaigrette Balsamic Grilled Vegetable Salad Poppy-Seed Vinaigrette Thai Noodle Salad Balsamic Vinaigrette Dilled Cucumber & Tomato Salad Rice Wine Vinaigrette Oven Roasted Roma & Mozzarella Salad Creamy Bleu Cheese Fresh Fruit Ambrosia Apple Cider Vinaigrette Cole Slaw Soy-Ginger Vinaigrette Waldorf Salad Catalina/French Fresh Cut Fruit Salad