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Buffet Or Plated Entrees Chef Raymond Kirby BUFFET OR PLATED ENTREES Southern Fried Chicken Marinated Flank Steak with Wild Mushroom Demi-Glace Pulled Pork BBQ with Vinegar, Tomato or Chef ’s Special Chutney BBQ Sauce Chicken Breast Forestiere with Vegetable & Wild Mushroom Demi-Glace Grilled Salmon with Lemon-Caper Sauce Blackened Salmon with Cucumber Dill Relish Parmesan Crusted Chicken Breast with Lemon/Sage Sauce Blackened Red Snapper with Pineapple Salsa BBQ Chicken Breast with Roasted Corn Salsa Grilled Salmon with Cucumber-Dill Relish, Confetti Rice & a Vegetable Medley Grilled Crab Cakes with Remoulade 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 sauces, condiments 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 Cheese), Sun -Dried Tomato & Balsamic Vinaigrette, 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 Pesto, 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, crushed red pepper 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 Dipping Sauce 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 aioli 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-mayonnaise 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 mustard 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,
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