Iz Catering Meal Options

OPTIONS FOR MEALS These are some of our favorites…

salads

entrees

Chicken Breast Supreme Baby Greens Salad Saltimbocca Chicken Semi-boneless chicken breast, pan roasted and served Succulent breasts of chicken wrapped with fresh basil and Tender baby greens tossed with toasted almonds, with a natural sauce infused with sun dried tomatoes and mandarin oranges, Elkmont goat cheese and our own prosciutto topped with a three cheese béchamel artichoke hearts honey balsamic vinaigrette dressing Hoisin Barbeque Loin of Pork Roasted Pork Tenderloin Salad Vert Slow roasted pork loin brushed with Asian barbque sauce Hand trimmed, marinated and grilled pork tenderloin; Crisp French green beans combined with a light and served with a sesame apricot chutney sliced and drizzled with a bourbon infused honey glaze vinaigrette tossed with caramelized onions and local Pan Sauteed Veal Provencal Chicken tomatoes Tender medallions of veal, pan sautéed and topped with A traditional French recipe of sautéed chicken baked in a oven roasted tomatoes, caper berries, nicoise olives, and Mediterranean Salad tomato based sauce complimented with Mediterranean Spicy arugula and crisp frisee lettuces tossed in a basil roasted fennel vegetables vinaigrette dressing and combined with goat cheese, Sauteed Chicken Chicken Tagine taoted pine nuts, and plump sultanas Rosemary cured chicken, pan roasted and served with a A Morrocan influenced chicken dish, slow cooked with Winter Salad chardonnay cream sauce Tender mixed greens are tossed with dried cranberries, preserved lemon, dried fruits, toasted almonds, and herbs Grouper and spices making this dish slightly sweet and o so mandarin oranges, toasted walnuts, and goat cheese Pan roasted grouper crusted with herbs, and accompanied satisfying dressed with a pomegranate vinaigrette by a champagne crab cream Grilled Flank Steak Cheese Souffle A trio of cheeses folded into a warm soufflé served with a Rosemary cured flank steak grilled and served with an onion marmalade and au jus baby greens salad Grilled Market Vegetables Chicken Palliard Watermelon Salad Fresh market vegetables including crookneck squash, Tender medallions of chicken, pan sautéed and glazed Market fresh watermelon serve with spicy arugula, goat zuchinni squash, tender asparagus each grilled and with a lemon – caper sauce cheese, toasted pine nuts, and balsamic dressing drizzled with aged balsamic vinegar Market Fresh Atlantic Salmon Tomato Tart Tatin Penne Pasta Pan roasted fresh catch topped with a currant infused Melted tomatoes and onions served atop flaky pastry Penne pasta tossed in a rich cream sauce with apple-wood bourbon sauce accented with cheese mousse and fresh pesto dressed with smoked bacon and fresh asparagus tips Chicken Arrosito mixed greens Autumn Vegetables Paillards of chicken roasted with lemon, capers, garlic, Country French Salad Market fresh vegetables roasted until caramelized and and fresh rosemary Frisee and arugula with haricot vert, shaved red onion, glazed with a touch of cognac Roasted Loin of Pork cherry tomatoes, walnuts, French feta and a champagne Vegetable Saute Slow roasted center cut pork loin glazed with a honey vinaigrette Boulangere Potatoes sauce Neuvo Latino Salad French inspired potatoes layered with Yukon Gold Fire Roasted Vegetable Lasagana Fresh baby greens with cilantro, cucumber, shaved red onion, avocado, black beans, and a cumin cream dressing A free form lasagna with market fresh vegetables, smoked potatoes, apple wood smoked bacon, caramelized shallots and gently baked in an enriched stock and topped with a provolone, gruyere cheese, and Elkmont goat cheese Tropical Fruit Salad béchamel layered with a scratch made tomato sauce Fresh strawberries, grapes, melons, pineapple Hawaiian Succotash Petite Pecan Encrusted Gulf Snapper coconut, mangos, and carambolas are tossed in a light Market fresh beans, baby limas, fresh corn, okra, and Fresh catch gulf snapper with a cornmeal crust, pan citrus dressing tomatoes combined into a hearty dish sautéed and served with an apple cider beurre blanc BLT Salad Yukon Gold Mashed Potatoes Pork Osso Bucco Crisp romaine lettuces tossed with applewood smoked Gnocchi French pork shanks, slowly simmered in a rich tomato bacon, local tomatoes, crisp croutons, and a basil Traditional potato gnocchi served with brown butter sauce infused with fresh vegetables and a succulent demi buttermilk dressing accented with toasted walnuts and French feta chese glace Duck Salad Angoletti Veal Rack Florentine Confit of duck tossed with tender greens, dried Delicious rack of lamb, grilled and served with wilted Roasted red peppers and creamy goat cheese filled pasta cranberries, blueberries, toasted walnuts and honey tossed in a vodka cream sauce spinach, sun dried tomatoes, and parmesan cheese balsamic dressing Corn Souffles Succulent cream style corn combined with corn meal and cheese, baked until golden brown

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