John Baylin J.B.Catering Inc. Menus:
house specialties
traypassed hors d'oeuvres

jb's tuna salad

stationary hors d'oeuvres
food stations
seated dinners
brunch menus
House Specialties
kosher menus
1. Salade Suzanne
char-grilled shrimp, scallops
zucchini, carrots, and red onion
tossed or arranged atop a medley of greens
with tarragon/mustard vinaigrette
kids menus
2. Warm Squab Salad
(substitute Cornish game hens)
roasted hen sliced atop medley of greens and napped with red vinegar/broth reduction sauce with caramelized walnuts , sautéed mushrooms and tarragon mustard vinaigrette
3. Spicy Rare Beef Salad
filet of beef tenderloin dredges with chopped shallots, jalapeno and ginger in an orange glaze
grilled rare and sliced atop medley of greens with sautéed wild mushrooms, orange/ginger vinaigrette
garnished with blanched Chinese peas and carrot fan
4. Roasted Filet of Salmon
smothered with oven-roasted tomatoes, kalimata olives and chopped fresh basil served atop arugula tossed in lemon oil vinaigrette with shaved imported parmesan cheese
5. Portofino Salad
arugula, julienne vegetables such as carrots and celery
fresh poached shrimp, navy beans, lemon/olive oil dressing
6. Middle Eastern Salad
base of jb’s couscous salad with chopped toasted nuts, golden raisins, sun-dried cherries, fresh chopped mint and parsley
chopped salad of tomatoes, cucumbers, peppers, cooked eggs and new potatoes tossed in herb vinaigrette
topped with sautéed sea bass or snapper
white tented wedding
7. Antipasti Sampler Plate
choose 4 from our antipasti salads such as:
italian salamis
prosciutto and goat cheese roulades
prosciutto with sliced fresh figs
prosciutto with fresh melon
sweet and spicy chicken salad with Arugula and orange vinaigrette
ligurian chicken salad with walnuts and raisins
tuscan chicken liver crostini
rolled italian cheeses
Neapolitan deep fried buffalo mozzarella
neopolitan egg battered mozzarella sandwich with rustic tomato dip
breaded cheese-filled rice croquettes
breaded zucchini sticks with rustic tomato dip
roasted sweet peppers in olive oil
green bean salad with walnut vinaigrette
green bean salad with sun-dried tomatoes and basil
poached carrots with garlic, olive oil, chili flakes and fresh mint
poached zucchini and roasted peppers in basil vinaigrette
buffalo mozzarella, sliced tomatoes, fresh basil and raspberry vinaigrette
roasted eggplant with caramelized onion and sweet/sour vinaigrette
bruschetta with oven-roasted tomato/basil topping
marinated mushrooms or artichokes
8. Warm Pasta Salad
medley of seasonal vegetables sautéed and tossed warm into cooked pasta with champagne/dill vinaigrette, fresh chopped herb melange, tri-color cracked peppercorns
served on medley of greens
with fresh grated parmesan cheese
9. Char-Grilled Vegetable Platter
yams, zucchini and carrot slices, red onion, multi-colored
sweet peppers, greens beans
arranged in beautiful patterns and topped with
2 varieties of char-grilled sausages
accompanied by aioli and medley of mustard
10. Hot Chicken Salad
grilled boneless breast of chicken sliced atop medley of greens
with chopped toasted almonds and sautéed mushrooms
tossed with Asian vinaigrette
11. Spicy Fried Oysters on Roasted Peppers
with spinach and radicchio salad
with balsamic vinaigrette
  stuffed tomatoes



12. Smoked Salmon and Vegetable Julienne
with dill sabayon sauce, spinach salad and tomato caper relish
13. Warm Shrimp and Scallop Pasta Salad
with vegetable julienne, julienned dried pears
and scallion vinaigrette
14. Papaya, Avocado, Shrimp and Watercress Salad
with cilantro vinaigrette
15. Fried Chicken Salad
tender chunks of chicken with creole seasoned breading
tossed with medley of greens, julienne carrots and celery
in mustard/scallion vinaigrette
garnished with sweet potato crisp
traypassed hors d'oeuvres
16. JB’s Cajun Chicken Salad
sauté of chicken and smoked sausage
with peanuts, chopped scallion and blanched garlic
in cajun seasonings tossed with chiffonades of red and green cabbage in raspberry vinaigrette
stationary hors d'oeuvres
food stations
17."Dueling Cajun Chicken Salads“
portion of both
Fried Chicken Salad and
JB's Cajun Chicken Salad
served on the same plate
divided with a flowering sage branch
seated dinners
brunch menus
18. Nicoise Salad
fresh ahi tuna char grilled and served with
poached new potatoes, greens, green beans, grilled red onion, cooked egg wedge, tomato wedge, cornichon fans, nicoise olives, fresh basil leaves, lemon/olive oil vinaigrette and fresh cracked pepper
kosher menus
kids menus
19. Greek Salad
greens, tomatoes, cooked eggs, feta cheese, cucumbers slices, grilled red onion, kalimata olives, pita wedges and yogurt dressing




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