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Your Culinary Dream, Realized
We are here to make your event memorable and it all starts with the food. You have many different options, but one chance to make a lasting impression on your guests. Allow Plated Events by Chef Jason to create a menu that will awaken taste buds without putting your budget to bed. If you have a custom vision we can work with you to develop a complete meal from start to finish closely incorporating your event’s theme. If you can dream it, we can create it. To get the creative juices flowing have a look at some of our sample menus:
Fresh Off the Grill
Passed Appetizers
Hummus with Filet Mignon
Greek hummus served with sautéed medallions of beef tenderloin and pita chips, topped with Pico de Gallo
Butter leaf lettuce wrap
Your choice of Chicken satay marinated with Thai spices, Pan seared Tofu, or Asian citrus marinated ground pork served with spicy peanut sauce, scallions, carrots and finished with toasted sesame seeds
Shrimp and Avocado feta roll
Sautéed shrimp with Pico de Gallo and avocado rolled and deep fried and served with a sweet chili sauce
Plated Salad
Sweet Mix
Tossed with Limoneira blood orange segments, McGrath brother’s strawberries, Feta cheese and candied walnuts, finished with a blood orange vinaigrette
Dinner Buffet
Cherry wood smoked Tri Tip
Prime tri tip slowly smoked over cherry wood chips
Habanero Orange Glazed Wild Atlantic Salmon
Wild salmon char-grilled topped with fruit salsa
Roasted corn and red bell pepper tri-colored grilled potato salad
Grilled Seasonal vegetables
A TASTE of TUSCANY
Appetizers
Antipasto Platter
Prosciutto Parma, Serrano ham, Sicilian black and Greek kalamata olives, smoked mozzarella, Asiago cheese, housemade Caponata, grilled marinated mushrooms, grapes, marinated artichoke hearts and roasted garlic cloves
Entrée
Chicken Naples
Free-‐Range chicken breast char-‐grilled then baked with roasted red and yellow bell peppers, capers, tomato and fresh herbs served with grilled asparagus and roasted garlic mashed potatoes
Side Dishes
Salad
Arugula and Mint tossed with cherry tomatoes, thin sliced red onions and pistachio nuts with balsamic vinaigrette
Pasta
Fettuccine Provencal Tossed with broccoli rapini, wild mushrooms, sun dried tomato, kalamata olives, roasted pine nuts with a basil infused imported olive oil topped with fresh crumbled feta
Grilled garlic focaccia bread
Baja Style Mexican Buffet
Passed Mexican Style Tapas
Mini corn tostada
with black bean and mango finished with fresh guacamole and sour crème
Shrimp, avocado, feta and Pico de Gallo roll
Chip Stand
Homemade tortilla chips with assorted fruit salsas and guacamole
Taco Stand
Char grilled Carne asada, Fresh local fish tri citrus Cheviche Chipotle smoked chicken
Sides: With smoked traditional salsa (red, green and habanera) Pico de Gallo Diced onions and cilantro
Marinated Jalapeños
Burrito Stand
Beef fajitas & Chef Jason’s Orange cinnamon Chicken fajitas
Sides Baja Black beans Slow cooked with mango and red bell peppers with a touch of smoked jalapeño, Spanish rice, Sour cream, Guacamole, Chunky fruit salsas, Crumbled Mexican cheese, Shredded lettuce, Diced tomatoes
Fruit and Salad Bar
Fresh sliced summer fruit and Cesar Salad
Dessert
Lemon Bars and Brownies