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John Baylin J.B.Catering Inc. Menus:
stationary hors d'oeuvres
traypassed hors d'oeuvres
complete salad list
house specialties
food stations
seated dinners
kosher menus
brunch menus
kids menus
delicious desserts!
veggies and dip

Stationary Hors D'oeuvres

1. elaborate cheese display
a large selection of fine imported and domestic cheeses including stilton, havarti, edam, smoked gouda, bleu cremeuex, jarlsberg, hunstman, jalapeno jack, sharp cheddar etc.
wedges of caramelized brie
peppercorn encrusted goat cheese logs dredged with mango/ginger chutney
cheese display includes sliced seedy sourdough baguette, assorted fine crackers, seedless grape clusters, sliced pears and apples and fresh strawberries
2. crostini buffet
choose three of the following:
roasted red pepper hummus
black olive hummus
dilled smoked salmon spread
smoked trout spread with thyme
white pepper cream cheese topped with caviar
oven-roasted tomato topping with basil
chilled ratatouille
chilled caponata
black olive tapanade
warm wild mushroom confit
chicken liver pate with green peppercorns
crudites with two dips
Display includes sliced provincial breads, melbas and fine crackers
 
3. caviar and smoked salmon pie
jb’s signature presentation
of
white pepper cream cheese base with smoked salmon,
red, black and golden caviars
chopped red onion, chopped egg and capers
arranged in striking visual patterns
served with sliced seedy sourdough baguette and assorted fine crackers
 
caviar and smoked salmon pie
 
4. medley of potato pancakes
potato pancakes with apple sauce and sour cream
sweet potato pancakes with creamy tomatillo sauce
zucchini/potato pancakes with rustic tomato dip
 
5. vegetable display
carrots, celery, broccoli rounds, belgian endive, green beans
sugar snap peas, multi-colored sweet peppers, mushrooms, jicima and other seasonal vegetables with two dips such as peanut sauce, coriandered mustard sauce, zesty herbed dip, chili mayonnaise, aioli etc
 
6. flaky phyllo strudels
shrimp, scallops, roasted garlic and creole seasonings
chicken in creamy dijon mustard sauce
polenta, grilled smoked sausage and roasted sweet peppers
grilled sausage, meaux mustard and mozzarella cheese
 
7. grilled vegetable platter
red onion, carrot, zucchini and yellow squash slices, multi-colored sweet peppers, green beans, and yams
served with aioli
 
8. fresh seasonal fruit platter
beautifully presented sliced, ripened fruit
such as
crenshaw, honeydew, cantelope and water melons
mexican papaya, fresh strawberries, seedless grape clusters
orange, grapefruit, apple and pear slices,
kiwi slices, peaches, plums and nectarines (in season)
sprinkled with sun-dried cherries and blueberries
 
9. jb’s puff pastry pizzas
choose three toppings:
roasted peppers, eggplant, mushrooms, black olives and mozzarella
tomato confit, grilled sausage, fresh basil and mozzarella
caramelized onion, walnuts, rosemary and gorgonzola
tomatoes, goat cheese, prosciutto and fresh sage
roasted tomatoes, smoked chicken and jalapeno jack cheese
  grilled vegetable platter
traypassed hors d'oeuvres
complete salad list
house specialtiesfood stationsseated dinnersbrunch menus
kids menus
desserts
10. chicken tacos
shredded chicken, grilled red onion, shredded cheese and lettuce,
and chopped cilantro in corn tortilla
tomato bean salsa and sour cream
jalapeno rice and refried beans
11. fish tacos
char-grilled fresh fish with shredded cheese and cabbage,
chopped cilantro and sliced avocado in corn tortilla
with creamy tomatillo sauce
jalapeno rice and refried beans
12. quesadilla station
choose two fillings:
spicy chicken and eggplant
shrimp with cilantro pesto
goat cheese with corn relish and tomato bean salsa
13. chinese stirfry
stirfry of chines-style vegetables
with shrimp, chicken or shredded pork
tossed with hoisin and mahogany sauces
served over cooked vermicelli noodles
in miniature chinese takeout boxes with chopsticks
14. pad thai
stirfry of celery, onion
green beans, bean sprouts
carrots and fresh basil
tossed with peanut sauce and cooked vermicelli noodles
with chicken, shrimp or shredded pork
15. potsticker dumplings
steamed potsticker dumplings
with chicken, pork or vegetable fillings
served with mahogany sauce
or chilled and served in soy/ginger marinade
16. crab mornay
a blending of crab meat, cheeses, cream and sherry
served warm from a chafing dish
with carrot and celery sticks
and sliced baguette

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