Sample Corporate Catering Menu
Spectrum Culinary Sample Menu
Spectrum Culinary has created events and crafted experiences for over 25 years, and at the very highest levels.
This particular sample menu was for Louis Vuitton. Please contact us for additional info >
Sample Menu
Passed Hors D’oeuvres
Matchstick Vegetables wrapped in Sirloin of Beef with Soy Dipping Sauce
Crostini Topped with Hand Cut Steak Tartare
Smoked Salmon Cone
Pita Crisp topped with Fava Bean Puree
Homemade Kettle Chip topped with Beluga Caviar Dollop
Wild Mushroom Crepe Roulade
Wonton Cup Filled with Veal, Peas, and Chanterelles
Crostini topped with Foie Gras Mousse Truffles and Sauterne Jelly
Chanterelle Mushroom Palmier
Lobster and Vegetable Spring Rolls
Grilled Japanese Eggplant Wrapped over Goat Cheese, Artichoke, and Basil
Purple Potatoes topped with Ossetra Caviar
Game Hen and Smothered Leek Tartlet
Fresh Ahi Tuna Tartare in a Cucumber Cup with Spicy Avocado Puree
Sweet Corn and Crab Fritters
Jumbo Golf Shrimp with Atomic Cocktail Sauce
Plated Hors D’oeuvres
Grilled Vegetable Stacks and Salad Caprese on Rosemary Skewers with Green Herb Dipping Sauce
Fresh Hearts of Palm Salad
Sweet Corn Risotto
Spanish Cured Ham with Goat’s Milk Gouda
Bibb Lettuce Tacos with Curried Duck and Peach Salsa
Wonton Cups filled with Peanut Chicken Salad and Sweet Cucumber Relish
Wild Mushroom and Chanterelle Risotto
Oxtail Tartlets
Braised Baby Angus Short Ribs with Star Anise-Cumin Rub
Foie Gras Terrine with Choice of Accompaniments
Twice Baked Potatoes with Three Cheeses and Fresh Thyme
Handmade Roasted Buttercup Squash Ravioli with Roasted Squash Butter Broth
Grilled Kobe Skirt Steak with Sweet Chunky Cucumber Relish and Serrano Chili Cubed and served with Lemongrass Skewer
Roulade of Organic Chicken with Prosciutto and Basil with Herb Drizzle
Fresh Grill Station
Whole Prawn Grilled with Mango-Papaya Salsa and Spicy Tomato and Chili Salsa
Lamb Chops with Red Wine Currant Sauce and Spicy Thai Mint Glaze
Yam Fries with Homemade Ketchup
Seafood Station
Home Smoked Salmon Marinated with Star Anise and Chilies with Horseradish Sauce
Lump Crab Cakes with Citrus Fennel Slaw
Sautéed Abalone Medallions with Emulsified Butter served with Brioche Toast Points
Seared Ahi with Hand-Cut Spicy Mango Salad
Sizzling Scallops with Ginger and Chili
Blackened Tuna Tekaki over Rice with Green Onions
Lobster Macaroni and Cheese
Scallops wrapped in Applewood Smoked Bacon
Chilled Poached Jumbo Shrimp display with Atomic Cocktail Sauce and Spicy Mustard Sauce
The Most Elegant Red Seafood Chowder
Lobster and Fingerling Potato Salad served in a Martini Glass
Alaskan King Crab Legs with Choice of Sauces
Pan Fried Oysters over Potato Chive Puree with Lemon Lime Beurre Blanc
Demitasse Cup filled with Lobster Gazpacho
Desserts
Demitasse Cup filled with Gianduja Chocolate Mousse
Banana Crème Brulee with Chocolate Graffiti
Hazelnut Chocolate Croquant Profiteroles
Crème Brulee baked in Small Green Apples
Caramelized Pear Tartlet
Roasted Peach and Dried Cherry Strudel
Sweet Potato and Pistachio Tart
Lemon Meringue in Baby Lemon served with Shortbread Cracker
Petite Raspberry and Passion Fruit Curd Tartlet
Petite Cinnamon Tostadas
Hazelnut Misu Parfait
White Chocolate and Fresh Raspberry Martini
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