Menu Choices For Fall Luncheons


Starters:

Bruschetta with mozzarella and fresh oregano
Spanakopita
Pot stickers
Assorted sushi platter
Dolmas
Soups and salads:

Minestrone soup
Butternut squash soup
Hot and sour soup
Tuscan white bean soup
Mixed greens with cheese crisps
Greek Salad
Asian Slaw
Cous Cous salad with pine nuts
Warm spinach salad with bacon


Vegetables and Sides:

Green beans with almonds
Roasted root vegetables
Brussel sprouts with toasted pecans
Ratatouille with basil
Roasted garlic mashed potatoes
Spicy peanut sesame noodles
Stir-fried bok choy with mushrooms


Entrees:

Roasted chicken breast
Baked stuffed chicken breast with goat cheese and sundried tomatoes
Linguini alla carbonara
Pasta primavera
Tomato and goat cheese quiche
Baked ziti
Grilled or baked salmon
Broiled shrimp or scallops, Basque Style


Desserts:

Homemade apple pie with ice cream
Apple spice cake with ice cream
Crème carmel
Poached pears
Black forest cake
Fresh Berries and whipped cream
Poached pears
Crème Carmel




Paige Crowley Caterer . paigecrowley@yahoo.com . 707-694-0488