WALDORF SALAD Appetizers TUNA SALAD Parev Choices (No Dairy or Meat) SALMON RILETTE ASSORTED PEPPERS, WHITE BEAN SALAD AND ANY CAPRESE SALAD Jenny Tavor OTHER IDEAS WE COME UP WITH. HUMMUS AND TEHINA OR 7 LAYER SLOW ROASTED BEAN AND TOMATO SALAD Custom Catering MEDITERRANEAN DIP CROSTINI OR BRUCHETTA (TOASTED BREAD IN THE MOCK CRAB CAKES WITH REMOULADE SAUCE ITALIAN STYLE) SERVED WITH ONE OR MORE OF Tel: (713) 669-8350 (713) 542-6530 THE FOLLOWING: SMOKED SALMON, CREAM CHEESE, HOT HOUSE CAPONATA (ITALIAN EGGPLANT RELISH) Email: [email protected] CUCUMBER AND HEIRLOOM TOMATO TRAYS WITH BAGELS AND DELI BREADS TAPENADE (BLACK OLIVE SPREAD) Fax: (713) 664-0516 FRESH MUSHROOM SAUTE SMOKED TROUT SALAD WITH SAVOY CABBAGE, ARTICHOKE SPREAD www.jennytavorcustomcatering.com APPLE AND CELERY ROOT SLAW, WALNUTS AND A WALNUT SHERRY VINIAGRETTE FRESHLY MADE HUMMUS AND TEHINA TRAYS WITH PITA WEDGES Breakfast and Brunch Ideas SMOKED TROUT AND POTATO SALAD WITH DILL SEVEN LAYER MEDITERRANEAN DIP WITH PITA AND ASSORTED QUICHES AND TARTS AND HORSERADISH LAFFAH BREADS SCRAMBLED EGGS EGG CHILI PUFF POACHED SALMON WITH CUCUMBER DILL SAUCE FRIED POLENTA WITH VARIOUS TOPPINGS BREAKFAST BREAD PUDDINGS—SWEET OR SAVORY HERBED CRUMB SALMON MINIATURE POTATO LATKES/ROESTI SERVED WITH STRATAS AND FRITTATAS HOMEMADE APPLESAUCE AND/OR SOUR CREAM BLINTZES SESAME CRUSTED FRIED TILAPIA THRICE BAKED POTATO SKINS FRENCH TOAST AND PANCAKES WAFFLE BAR MUFFINS MASALA ROASTED POTATO WEDGES IN THE INDIAN BLINTZE SOUFFLES CINNAMON BUNS STYLE SERVED WITH A COOLING CHUTNEY KUGEL PULL APART CARAMEL AND PECAN BREAD CHCKEN OR BEEF SAUSAGE CHEESE CAKE DEMITASSE CUPS OF YELLOW OR RED GAZPACHO BEEF OR TURKEY SAUSAGE PATTIES APPLE CAKE WITH CILANTRO OIL AND AVOCADO SALSA VEAL OR BEEF GRILLADES SWEET AND SAVORY BREAKFAST PANNINI BREAKFAST POTATOES BISCUITS AND SCONES GARNISH OR ROASTED PEPPER SOUP OR CUCUMBER-MINT GAZPACHO OR STRAWBERRY CRUSTY SPINACH GRATIN SHAKSHOOKAH PIZZETTAS WITH BRIE AND BLACKBERRIES English Tea THAI STYLE SPRING ROLLS WITH PEANUT AND ASSORTED OPEN AND CLOSED TEA SANDWICHES SWEET CHILI SAUCES (CAN ALSO BE PREPARED WITH CHICKEN) GRANOLA AND YOGURT BAR WITH FRESH FRUIT SWEET BRUCHETTA AND CROSTINI FRESH FRUIT ENGLISH CREAM SCONES (PLAIN OR WITH DRIED FALAFEL BALLS OFFERED WITH TEHINA AND WINTER FRUIT SALAD FRUITS) SERVED WITH PRESERVES PARSLEY DIPPING SAUCE TROPICAL FRUIT SALAD AND CRÈME FRAICHE POACHED PEARS MINI GRILLED CHEESE PANINI DRIED FRUIT COMPOTE FRUIT SOUP OR GAZPACHO SHOTS Dairy Choices SAVORY TARTS TO ADD TO THE ANTIPASTO DISPLAY: SWEET FRUIT TARTS ROMAINE AND BOSTON LETTUCE SALAD WITH CHEESE CAKES, MELKTERT, LEMON MERINGUE MARINATED FRESH MOZARELLA BALLS ASSORTED BERRIES AND CANDIED NUTS WITH TART, TRIPLE ALMOND APRICOT RASPBERRY A RASPBERRY POPPYSEED DRESSING TART, COCONUT TART FETA CHEESE WITH HERBS ROMAINE AND BOSTON LETTUCE SALAD WITH ASSORTED CAKES AND CUPCAKES CAPRESE SKEWERS (BUFFALO MOZARELLA, GRAPE CRANBRERRIES, MANDARIN ORANGES, FRESH FRUIT TOMATOES, BASIL AND BLACK OLIVES CANDIED NUTS AND A CITRUS VINAIGRETTE ALMOND CAKE SHORTBREAD, BISCOTTI, TEA COOKIES SAVORY CHEESECAKE SERVED WITH TOAST GRILLED PEAR SALAD PIZZETTAS WITH BRIE AND BLACKBERRIES MELON AND PLUM SALAD (SEASONAL) POINTS STRAWBERRY FIELDS SALAD WITH CANDIED NUTS AND FETA CHEESE ASSORTED QUICHES AND SAVORY TARTS MINIATURE “MOCK CRAB CAKES” SERVED WITH Dairy Choices Continued REMOULADE SAUCE AND FRUIT SALSA CHICKEN DRUMETTES PREPARED VARIOUS WAYS QUESADILLAS SERVED WITH SOUR CREAM AND SALSA MINIATURE MOCK CRAB CAKES OFFERED ON A CURRIED CHICKEN SALAD SERVED WITH SILVER SPOON WITH TOMATILLA SALSA AND AIOLI DOLLAR ROLLS SOUP SHOTS SMOKED SALMON OR HOME CURED GRAVALAX TINY FRIED CHICKEN CAKES SERVED WITH SAUCES GOURMET TORTILLA CHIP “STATION” WITH: SERVED ON PUMPERNICKEL OR RYE BREAD WITH SMOKY GRILLED EGGPLANT DIP LEMON PARSLEY BUTTER AND FRESH DILL GRILLED CHICKEN BREAST SLIDERS TOMATILLA AND FRESH PINEAPPLE GARNISH SALSA CHICKEN SOUP SHOTS WITH MINI MATZAH BALLS GUACOMOLE SMOKED TROUT PATE SERVED WITH CRACKERS OR CHILI CON QUESO TOAST POINTS GRILLED CHICKEN SKEWERS WITH RASPBERRY MANGO AND PAPAYA SALSA CHIPOTLE GLAZE SOUTHWESTERN SPINACH DIP WITH WHOLE POACHED FILET OF SALMON SERVED WITH JACK CHEESE AND CHILIES TWO SAUCES 7 LAYER MEXICAN DIP Turkey Offerings FRIED GOURGENIERRE OF FISH SERVED WITH SMOKED TURKEY AND CRANBERRY RELISH WHOLE BRIE CHEESE BAKED IN PUFF PASTRY TARTAR SAUCE SERVED ON HOMEMADE BISCUITS (LIKE CROSTINI WITH FIG PRESERVES, BRIE, DRIED SCONES) FIGS AND FRESH THYME (yummy) ALMOND OR COCONUT CRUSTED FRIED TILAPIA SKEWERS WITH CREOLE REMOULAD SAUCE Duck Offerings PASTRY TURNOVERS WITH POTATO AND CHEESE SEARED DUCK WITH MAPLE SYRUP IN CHIVE FILLING HERRING PREPARED IN A NUMBER OF WAYS PANCAKES WITH SCALLIONS, FRESH GINGER SLIVERS, AND CILANTRO, OFFERED WITH SWEET CHIVE CREPE CORONETS WITH A CREAM CHEESE- FRESH TUNA, ROASTED PEPPER AND CAPERS SOY AND CHILI PEPPER SAUCE CAPER FILLING AND TOPPED WITH SMOKED SERVED ON CROSTINI OR BRUCHETTA TROUT CHEVRONS, WHOLE CHIVES, AND JULIENNE OF CARROT AND CELERY SEARED BLACK AND WHITE SESAME SEED Lamb Offerings CRUSTED AHI TUNA OFFERED WITH A SWEET SOY FRIED LAMB KEFTES SERVED WITH SAUCES JALAPENO-CORN MUFFINS FILLED WITH PEPPER AND CHILI PEPPER SAUCE JACK OR PLAIN JACK CHEESE BABY LAMB CHOPS WITH FRESH ENGLISH MINT SEARED AHI TUNA ON GOURMET TORTILLA CHIPS DIPPING SAUCE MINI CORN-JALAPENO BLINI SERVED WITH SOUR WITH CORN-AVOCADO SALAD CREAM AND AVOCADO SALSA Beef Offerings FRESH FISH SLIDERS WITH CREAMY TARTAR MINIATURE CHEESE GRITS CAKES ORIENTAL LETTUCE WRAPS WITH CHICKEN OR SAUCE AND FRESH SLAW BEEF CROSTINI WITH FIG PRESERVES, BRIE, DRIED FIG TOSTADITAS TOPPED WITH SMOKED TROUT OR AND FRESH THYME CARVING STATIONS: SEARED AHI TUNA WITH AVODADO AND CILANTRO BEEF, PASTRAMI, CORNED BEEF GARNISH CAPRESE CROSTINI BRESAOLA (AIR CURED ITALIAN BEEF) AND SMOKED SALMON SMORREBROD WITH CROSTINI WITH GRUYERE CHEESE, SAUTEED CANTELOUPE SKEWERS WTIH BABY ARUGULA HORSERADISH SOUR CREAM MUSHROOM, FRIED SAGE AND WHITE BALSAMIC VINEGAR SPLASH BOBOTIE TARTLETS (SPICED MINCED MEAT BAKED ROASTED TOMATO TARTINES (OPEN SANDWICHES) WITH AN EGG-BASED TOPPING) WITH MOZARELLA AND BASIL PAN FRIED HALOUMI CHEESE WITH BLOOD ORANGE AND GRILLED FIGS (SEASONAL) "BLT" MINI SANDWICHES WITH BEEF "BACON" Chicken Offerings TOASTED BRIOCHE WITH CRÈME FRAICHE AND SESAME CHICKEN ON SKEWERS BEAUTIFULLY CORN DOGS (DOUBLE CORN MINI MUFFENS WITH CAVIAR ARRANGED ON PLATTERS AND SERVED COCKTAIL SAUSAGES) HONEY MUSTARD SAUCE OR SPICY APRICOT PIZZETTAS WITH BRIE AND BLACKBERRIES SAUCE OR MUSTARD JALAPENO SAUCE SHORT RIB MARTINIS WITH HORSERADISH MASHED POTATOES AND GARNISHED WITH A MARTINI FRIED CHICKEN TENDERS WITH HONEY MUSTARD SKEWER Fish Offerings OR SPICY APRICOT SAUCE BEEF CHILI BAR WITH TRADITIONAL SMOKED SALMON CARVING STATION WITH ACCOMPANIMENTS TRADITIONAL ACCOMPANIMENTS CHICKEN SATAY IN THE THAI STYLE SERVED WITH PEANUT SAUCE POTATO SALAD WITH 9 MINUTE EGGS AND A Beef Offerings Continued MIXED GREENS SERVED WITH DRIED MUSTARD VINAIGRETTE FRANKS IN A BLANKET (COCKTAIL SAUSAGES CRANBERRIES, CANDIED PECANS AND BAKED IN A PUFF PASTRY SHELL) SERVED WITH MANDARIN ORANGES SERVED IN A LIGHT JULIENNED CARROT AND BEET SALAD HONEY MUSTARD ORANGE VINAIGRETTE HEIRLOOM TOMATO WITH FRESH PEACH FINGERLING POTATO AND GRILLED SAUSAGE SOUTHWESTERN STYLE SALAD WITH CHOPPED VINAIGRETTE (SEASONAL) SKEWERS WITH DIPPING SAUCE GREENS, CHOPEED RED CABBAGE, AVOCADO, CILANTRO, TOMATO, FRESH CORN, TOASTED FRESH CORN AND SNAP PEA WITH FRESH LIME BEEF SLIDERS WITH “MONKEY GLAND SAUCE”— PECANS, SHREDDED JACK CHEESE (OPTIONAL) VINAIGRETTE SOUTH AFRICAN BBQ SAUCE—AND ARUGULA WITH FRIED TORTILLA STRIPS AND GRILLED CHUNKS OF FRESH CORN GARNISH SERVED WITH PANTESCA SALAD (HARRICOTS VERTE, FINGERLING SWEET AND SOUR MEATBALLS AN ANCHO CHILIE VINAIGRETTE POTATO, OLIVES, EGGS, TOMATO, CAPERS) JAMAICAN BEEF PIES CREOLE CAESAR SALAD, TRADITIONAL CAESAR GRILLED EGGPLANT WITH GRILLED RED ONION SALAD OR SOUTHWESTERN CAESAR SALAD WEDGES AND RED AND YELLOW PEPPADEW MUSTARD ROASTED WHOLE SALAMI (KOSHER), PEPPERS SLICED AND SERVED WITH RYE BREAD OR SILVER GEM ROMAINE AND CHARRED CORN SALAD WITH DOLLAR ROLLS, ASSORTED MUSTARDS AND CREAMY AVOCADO DRESSING AND PECORINO ASSORTED PICKLES CHEESE Protein Salads ISLAND SALMON SALAD WITH CITRUS VINAIGRETTE ROASTED BEEF SLICED AND SERVED ON ICEBERG WEDGES OR GEM ROMAINE HALVES WITH PUMPERNICKEL BREAD WITH HORSERADISH ROASTED TOMATO DRESSING, BABY CARROTS, COMPOSED SALAD NICOISE WITH FRESH OR MAYONNAISE AND FRESH HERB GARNISH RADISHES AND SALTED TOASTED PUMPKIN ALBACORE TUNA OR WITH GRILLED SALMON SEEDS SOUP SHOTS SMOKED TROUT SALAD WITH CELARIAC-APPLE BABY KALE, BABY ARUGULA, BUTTER LETTUCE, SLAW OR WITH POTATO AND DILL Themed Dinners - Menus Custom JULIENNED APPLES, AVOCADO, CHOPPED EGG (OPTIONAL), ROASTED SUNFLOWER SEEDS, CURRIED CHICKEN SALAD CANDIED ALMONDS IN A BOURBON-APPLE CIDER Designed ROMAINE AND CHICKEN WALDORF MEXICAN VINAIGRETTE ITALIAN GREEK PEASANT SALAD FRIED CHICKEN SALAD MEDITERRANEAN ISRAELI FATTUOUSH SALAD WITH SUMAC DRESSING WATERMELON, BRESAOLA (AIR CURED ITALIAN SOUTH AFRICAN THAI STYLE COLESLAW BEEF) AND MINT WITH ARUGULA AND TOASTED ASIAN ALMONDS MOROCCAN TANGY COLESLAW WITH HORSERADISH CUBAN SPICY BABY GREENS WITH SHAVED BEEF JERKY DRESSING OR FRIED PASTRAMI, CANDIED NUTS Salad Options RAW ASPARAGUS SALAD WITH ANCHOVIES, Vegetable Salads TOMATOES AND BOILED EGGS (We can do any salad you wish, if none of these suit) STACKED CAPRESE SALAD (LAYERED SLICES OF RED AND YELLOW BEEFSTEAK TOMATO AND Grain Salads Green Salads