 |
 |
 |
Monday
Soups - | Chili, Turkey Vegetable |
Entrée 1 - | Mediterranean Chicken
Sautéed Chicken, Artichoke Hearts,
Asparagus, Olives, Capers, and Sun-dried
Tomatoes in White Wine Reduction
served over Fresh Couscous |
Entrée 2 - | Beef Teriyaki
Served with Fried Rice and Stir-fried
Vegetables |
|
|
Monday
Soups - | Black Bean, Minestrone |
Entrée 1 - | Beef Burrito and Chicken & Cheese Enchilada
Served with Saffron Rice |
Entrée 2 - | Eggplant Parmesan
Topped with Provolone Cheese and
served with Penne Pasta |
|
|
Tuesday
Soups - | Beef Stew, Broccoli Cheddar |
Entrée 1 - | Seafood Imperial with Fettuccini
Shrimp and Real Crab Meat with
Vegetables in an ‘Imperial’ Cream
Sauce |
Entrée 2 - | Chicken or Portobello Fajitas
Served with a Sautéed Peppers and
Onions, Cheese, Sour Cream, and
Pico de Gallo on Flour Tortillas |
|
|
Tuesday
Soups - | Pork Goulash, Hot & Sour Soup |
Entrée 1 - | Apricot Glazed Chicken Breast
Served with Roasted Red Bliss Potatoes
and Fresh Vegetable |
Entrée 2 - | Shish Kabob
Greek-style Marinated Lamb and
Vegetables on a Skewer served on
Rice Pilaf |
|
|
Wednesday
Soups - | Cream of Mushroom, Chicken Barley |
Entrée 1 - | Steak Au Poivre
Grilled Seasoned Sirloin finished with a
Peppercorn Cognac Demi-glace served
with Baked Potato and Sugar Snap Peas |
Entrée 2 - | Homemade Six Cheese Lasagna
Six Imported Cheeses and Fresh
Marinara Baked until Golden Brown
served with Garlic Bread |
|
|
Wednesday
Soups - | Gazpacho, Chicken gumbo |
Entrée 1 - | Pizza
Cheese, Vegetable, or Pepperoni served
by the Slice |
Entrée 2 - | Braised Beef a la Mode
Simmered with Potatoes and Carrots in
Onion Gravy until Tender |
|
|
Thursday
Soups - | Squash and Melon Soup, Yellow Pea Soup and Ham
|
Entrée 1 - | Roast Pork Loin
Stuffing, Apple Sauce, and Garlic
Mashed Potatoes |
Entrée 2 - | Tortellini Primavera
In a Roasted Red Pepper Parmesan
Cream Sauce |
|
|
Thursday
Soups - | Corn Chowder, Lentil |
Entrée 1 - | Quiche Du Jur
Chef’s selection |
Entrée 2 - | Cassoulet
Classic French Bean Casserole with
Sausage, Chicken, and Vegetables |
|
|
Friday
Soups - | New England Clam Chowder, Chicken Coconut Soup |
Entrée 1 - | Baked Boston Scrod
With Lemon Butter Crumb Topping |
Entrée 2 - | Chicken and Tofu Pad Thai
Rice Noodles with Peanuts, Eggs,
Bean Sprouts, and Scallions Seasoned
with Nam Pla and a Hint of Lime |
|
|
Friday
Soups - | Shrimp Bisque, Vegetable Soup |
Entrée 1 - | Fish and Chips
With Malt Vinegar |
Entrée 2 - | Tandoori Chicken
Marinated With Yogurt and
Indian Seasonings Grilled and
served with Curried Vegetables |
|
|
We offer high-end gourmet catering at a competitive price along with outstanding service. |
|
To Contact a Catering Consultant:
Celebrations Distinctive Catering, Inc.
603-598-5177
Fax: 603-595-1803
E-Mail: Consult@CelebrationsMenu.com |
|
