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John Baylin J.B.Catering Inc. Menus:
Seated Dinners

we do seated dinners in style

traypassed hors d'oeuvres
house specialties
delicious desserts
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Appetizers: Soups
 
1. two soups in one bowl:
leek and potato with sweet red pepper
curried carrot with cauliflower
spinach and pesto with roasted tomato soup
(garnished with chopped fresh herbs or aioli swirl)

 
2. tic tac toe presentation:
caviar, smoked salmon and blanched leek strips
form a grid onto which is poured
corn chowder
or
purée of sweet red pepper soup
 
3. winter vegetable soup
a chicken or vegetable/tomato broth
with chopped carrot, celery, potato, pumpkin and green beans
with a dollop of pistou

 
4. black bean soup
rich, thick puréed soup with chopped vegetable condiments
topped with swirl of sour cream, tortilla crisps and salsa
 
5. soupe provencale
a rich fumet-based broth
with tomato confit, shrimp, scallops and sole
drizzled with aioli and topped with crouton

 
6. tuscan peasant soup
tomato broth with chopped vegetables and chunks of
peasant bread
with grated parmesan cheese
 
note: other soups are available on request
 
luncheon at the mayor's residence
 

Appetizers: Specialty Salads

1. crab cake salad
sautéed maryland style crab cake on medley of greens
with grilled vegetable garnish
raspberry vinaigrette and aioli striping
2. fresh arugula salad
with caramelized nuts, shaved imported parmesan cheese
lemon/oil vinaigrette, fresh cracked pepper
 
3. squab salad
breast of Cornish game hen sliced warm
on top of medley of greens with walnuts and sautéed mushrooms
tarragon/mustard vinaigrette
 
4. spicy rare beef salad
filet mignon dredged in orange/jalapeno glaze
grilled rare and sliced atop medley of greens
with sautéed mushrooms
orange/ginger vinaigrette

 
5. salade suzanne
grilled seafood and vegetables tossed warm with
medley of greens
tarragon/mustard vinaigrette
 
Appetizers: Complete Salad List
1. medley of greens with sautéed mushrooms
toasted pine nuts and champagne/dill vinaigrette
2. medley of greens with caramelized pecans
crumbled stilton cheese and raspberry vinaigrett
3. caesar salad with homemade garlic croutons
creamy caesar dressing and fresh grated parmesan cheese
4. caesar salad with fried polenta croutons
caesar dressing and grated parmesan cheese
5. chopped salad of raw and blanched vegetables
with medley of greens and tarragon/mustard vinaigrette
6. medley of greens with breaded fried cheese crouton
and tarragon/mustard vinaigrette
7. medley of greens with raspberry vinaigrette
sliced pear, grape clusters and crouton with caramelized brie
8. arugula salad with shaved imported parmesan cheese
pine nuts, cracked pepper, lemon/olive oil vinaigrette
 
9. greek salad with greens, tomato wedges, kalimata olives,
sliced red onion, feta cheese, oregano and lemon/oil vinaigrette
 
10. portofino salad with medley of greens,
julienne carrot and celery, cooked navy beans, lemon/oil vinaigrette
 
11. iceberg lettuce chunks with oven-roasted tomatoes, grilled zucchini slices and creamy garlic dressing
 
dining and dancing
Appetizers: Pasta
1. rotolo of pasta
with a filling of spinach, ricotta, basil and pine nuts sliced into medallions and served with creamy tomato sauce and fresh grated parmesan cheese

2. neopolitan-style rigatoni
with tomato confit, roasted garlic, fresh basil and broth
with fresh grated parmesan cheese

3. genoa-style rigatoni
with roast new potatoes, green beans, pesto and broth

4. fusilli with smoked salmon,
asparagus and capers
in reduced sauce of white wine, cream and broth

5. blackened salmon
with fettuccine
6. creole pasta
with sautéed shrimp, sausage, roasted garlic and scallion
with creole seasonings
7. pasta and fagioli
a rich chicken or vegetable broth with tomato, and chopped vegetables, pasta and beans

8. warm pasta salad
sautéed vegetables and herbs tossed warm with noodles in raspberry vinaigrette



 

Entrees: Beef
k

1. Sliced Filet of Beef Tenderloin
with Port Wine/Meaux Mustard Reduction
Videlia Onion Marmalade

2. Filet Mignon Au Poivre
encrusted with Tri-color Peppercorns
with Brandy Cream Green Peppercorn Sauce
Chopped Watercress and Parsley

3. Filet of Beef Lucien Tendret
stuffed with Sautéed Mushrooms, Blanched Garlic
and Pistachio Nuts
sliced into Medallions
with Cabernet Sauce

4. Filet of Beef Tenderloin
with Corn Cakes and Smokey Tomato Salsa
with Creamy Tomatillo Sauce Striping

5. Rack of Baby Lamb
with Fig/Mint and Tomato/Olive Relish

6. Grilled Veal Chop
with Sweet/Hot Mustard Sauce
and Red Onion Marmalade


Christmas party
Entrées: Fowl

1. Grilled Boneless Breast of Chicken
infused with Herbed Goat Cheese
Mango Vinaigrette Glaze

 
2. Boneless Breast of Chicken
with Rich Pan Gravy, Roasted Garlic
and Candied lemon Rind


 
3. Chicken Mezzanotte
Breaded Paillard of Chicken
Topping of Chopped Belgian Endive,
Oven Roasted Tomatoes, and Fresh Basil
in Raspberry Vinaigrette

4. Supreme de Volaille
Breaded Paillard of Chicken
Clarified Butter Sauce with Lemon, Garlic and Basil

5. Chicken Roulades
stuffed with Sautéed Mushrooms and Blanched Garlic
sliced into Medallions
Madeira Sauce

6. Provincial Chicken
Boneless Breast of Chicken
with a Confit of Tomatoes, Red Onion, Capers
and Kalimata Olives
 
7. Grilled Boneless Breast of Chicken
with Red Chile Pesto and Corn Relish

 
8. Grilled Breast of Duck
with Fig/Mint Relish and Papaya Salsa

9. Grilled Breast of Duck
with Port-poached Pear and Pink Peppercorn Sauce

10. Breast of Duck Chinois-Style
Grilled Breast of Duck
with Scallion Pancakes
Plum Wine and Sweet/Hot Mustard Sauces

 
Entrées: Fish

 

1. Char-Grilled Fresh Salmon
brushed with Lemon/Basil Vinaigrette
on Puréed Garlic Potatoes

2. Grilled Salmon Filet
with Garlic Cream and Tomato Beurre Blanc

3. Sautéed Salmon Filet
with Tri-color Peppercorn Crust
with Roasted Pepper/Corn Relish

4. Grilled Fresh Ahi Steak
with Tomato Vinaigrette and Aioli Striping

5. Sautéed Sea Bass
with Hazelnut Crust
on Puréed Garlic Yams

6. Medallions of Fresh Swordfish
on a bed of Pasta
with Grilled Vegetables and Warm Tomato Confit

7. Chinois-Style Sizzling Bass
infused with Garlic and Ginger
with Ginger/Scallion Dipping Sauce

8. Whole Individual Boneless Trout
with Walnut Pesto Stuffing
Bernaise Sauce

9. Provincial Salmon
Roasted Salmon smothered with
Roasted Garlic, Tomatoes, Capers and Olives

 
ready for a country feast

Entrees: Accompaniments

1. Italian-Style Risotto
with Peas and Mushrooms
Chopped Parsley and Fresh Grated Parmesan Cheese

2. Potato Risotto

3. Potato Napoleon Taillevent
Layers of Seasoned Puréed Potatoes
Between Potato Crisps

4. Potatoes Dauphinoise

5. Roasted Baby New and Sweet Potatoes
with Rosemary and Aioli
6. Puréed Garlic Mashed Potatoes

7. Puréed Garlic Yams

8. Wild Rice Pilaf
with Toasted Pine Nuts and Chopped Italian Parsley

9. French Beans with Oven-Roasted Tomatoes
Pistou Mayonnaise Striping

10. Soufflé of Yellow Squash
Caramelized Onion and Toasted Almond Topping

traypassed hors d'oeuvres

house specialties

delectable desserts

return to the main menu page

11. Sugar Snap Peas
with Carrot Florets in Herbed Butter

12. Carrot/Mushroom and Spinach Loaf

13. Vegetable Bundles
Tied with Blanched Leeks
14. Char-Grilled Vegetable Mélange
Aioli Striping

15. Roasted Vegetable Mélange

16. Purée of Carrots in Zucchini Cups
Purée of Peas in Yellow Squash Cups

17. Asparagus in Puff Pastry
with Lemon Beurre Blanc

18. Spinach Flan
Tomato Confit Topping


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