Foods by Jude - Catering & Event Services



Weddings/Corporate

 


            


MENU STYLE 1

PASSED HORS D'OEUVRES
-Prawns w/ Tarragon Aioli
-Fresh Tomato Basil Tartletts
-Wood Smoked Filet w/ Horseradish Creme Fraiche
 -Vueve Clicquot
 
FIRST COURSE
-Cream of Morel Soup
-Artisian Bread Selections
-French Butter
DINNER COURSE
-Herb Crusted Rack of Lamb w/ Minted Hollandaise
-Roasted Garlic Mashed Potatoes w/Procuitto
-Haricot Verts w/ Shallot Butter
David Bruce Sonoma Pinot Noir
THIRD COURSE
-Chocolate Opera Torte
-French Roast Coffee Or Cafe Espresso
-Ruby Port - Late Vintage
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MENU STYLE 2
 
HORS D'OEUVRES
-Buckwheat Blinis w/Chipotle Shrimp & Orange Aioli
-Homemade Salmon Gravlax w/Sweet Hot Mustard
-Crimini Mushroom Caps w/Roasted Garlic, Brie & Walnuts
-Veuve Clicquot
FIRST COURSE
-Caesar Salad w/ Reggiano Parmesan & Grilled Pears
-Artisian Bread Selections
-French Butter
DINNER COURSE
-Niman Ranch Beef Wellingon
w/Creamy Three Peppercorn Sauce
-Potatoe/Jerusalem Artichoke & Cheddar Gratin
-Oven Roasted Root Vegetables w/Sage
-Pine Ridge Cabernet
THIRD COURSE
-Fugi Apple -Pistachio Galette
-French Roast Coffee
-Quady Essencia
 
MENU STYLE 3
HORS D'OEUVRES
-Chicken Satay w/ Spicy Peanut Sauce
-Stuffed Artichoke Leaves
-Crab Cakes w/Chili Lime Aioli
-Domain Chandon
First Course
-Field Greens w/ White Balsamic Vinaigrette w/Garlic Crostini
-Artisian Bread Selections
-French Butter
Dinner Course
-Wild-Salmon w/ Meyer Lemon and Tarragon Sauce
-Quinoa Pilaf w/ Toasted Almonds & Mint
-Grilled Asparagus
-Louis Jadot Cotes Nuit Village
THIRD COURSE
-Assortment of Artisian Cheeses
FOURTH COURSE
-Pumpkin Creme Brulee
-French Roast Coffee
-Quady Elysium Dessert Wine
 
MENU STYLE 4
HORS D'OEUVRES
-New Potatoes w/ Sour Cream and Caviar
-Asparagus & Procuitto in Puff Pastry
-Gorgonzola & Thyme Popovers
-Domain Chandon Fine Brut
FIRST COURSE
-Sauteed Sea Scallops w/Crispy Artichokes & Truffle Vinaigrette
-Artisian Bread Selections
-French Butter
DINNER COURSE
-Tuscan Grilled Chicken Breast w/ Chantrelles
-Roasted Yellow Finn Potatoes w/Fresh Herbs
-Roasted Butternut Squash w/Red Grapes & Herbs
-Olivet Lane Pinot Noir
THIRD COURSE
-Pear Tart w/ Marzipan and Carmel Sauce
-Sweet Italian Roast Coffee
FOURTH COURSE
-Selection of Imported Dessert Cheese
-Smith Woodhouse Dessert Wine


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