more gourmet choices

Voilà Catering – Portland’s Gourmet Caterers

Winter 2004-5 Menu Ideas

http://www.voila-catering.com/WinterMenus.htm

The menu possibilities are endless, so our Executive Chef is pleased to meet with you to plan a unique and special event that will be perfect for your theme, location, budget, and occasion. To stimulate your appetite and your food imagination, below we present a sampling of possible menu ideas.

Breakfast and Brunch Items

Breakfast Breads, Coffee Cake, and Scones- all house made breakfast pastries with the most quality ingredients

Cardamom Bread

Banana Walnut Bread

Honey Fig Bread

Bacon Scallion Corn Bread

Sour Cream Walnut Streusel Coffee Cake

Dried Cherry Chocolate Chip Scone

Lemon Walnut Scone

Apricot Almond Scone

Glazed Currant Scone

Stratas- A layered Italian Egg and Bread Casserole baked until light and soufflé like

Ham, Gruyere Cheese, and Thyme Strata

Proscuitto and Fontina Cheese Strata

Italian Sausage and Sundried Tomato Strata

Artichoke and Goat Cheese Strata

Brie Cheese and Fresh Chives Strata

Savory Breakfast Tarts- 11” fluted tarts baked with savory egg fillings

Salmon and Leek Tart

Caramelized Onion and Pancetta Tart

Fine Herb and Chevre Tart

Pear and Gruyere Cheese Tart

Hors D’oeuvres and Finger Foods

Bouchée – French for “mouthful,” a Bouchée is a small puff pastry shell filled with savory preparations. Our Bouchées are a perfect two bite hors d’oeuvre available with a range of fillings.

Curried Chicken and Mango

Quail Egg and Caviar

Smoked Salmon and Chive

Wild Mushroom with Crème Fraîche and fresh Tarragon

Cucumber Cups – A light and refreshing two-bite appetizer with our own fillings:

Roasted Red Pepper Mousse

Smoked Salmon Mousse

Eggplant Puree with Toasted Pita Crumbles

Fresh Herb and White Bean Puree

Croustades – A single bite toasted pastry cup filled with:

Bleu Cheese, Candied Pecan, and sliced Red Grapes

Cajun Crawfish Tail with Remoulade Sauce

Romaine Chiffonade with a Garlic, Lemon, and Anchovy dressing with a Parmesan Curl

Wild Mushroom and Mascarpone Cheese

Bay Shrimp with a Spanish Romesco Sauce

Poached Salmon with a Creamy Tarragon Sauce

Crostini and Bruschetta – Olive oil toasted sliced baguette. The two bite Crostini and the three bite Bruschetta have our delicate toppings:

Chimichurri Beef – Filet of Beef with an Argentinean Herb Sauce and Queso Fresco

Bay Shrimp and Cream Cheese with Fresh Dill

Roasted Vegetable Terrine with Chevre and Truffle Oil- bruschetta only

Filet of Beef with Artichoke Spread and fresh Arugula

Artichoke Spread with a Parmesan Curl

Muffaletta – New Orleans Olive Salad mixed with Provolone Cheese and Genoa Salami

Melted Brie Cheese, Apricot, and Almonds

Filet of Beef with Parmesan Cheese and Truffle Oil

Apple Chutney, Roasted Garlic, and Goat Cheese

Artichoke and Proscuitto

Tea Sandwiches – Classic light English Sandwiches

Smoked Salmon and Chive on Pumpernickel

Cucumber and Watercress on crust-less White Bread

Egg Salad and Caper on Light Rye

Cured Ham and whole grain Mustard Butter on Light Rye

Roast Beef with Horseradish Mayonnaise on Whole Wheat

Canapés – A one or two bite decorated piece of bread

Cream Cheese and Salmon Lox topped with Caviar on Pumpernickel

Duck Liver Pâté Mousse with Lingonberries and Chives

Smoked Salmon with Chive Mustard Butter on Pumpernickel

Thinly Sliced English Cucumber with Shallot Parsley Butter

Fresh Tarragon and Caper Egg Salad

Radish and Fine Herb Butter

Herb Olive Tapenade and Chevre

Proscuitto, Parmesan, and Caper

Phyllo Purses- Gourmet Cheese and seasonal Fruit Chutney wrapped in Phyllo baked golden brown. A perfect one-bite gem.

Chevre and Apple Chutney

Pumpkin, Fennel, and Feta Cheese

Brie and Cranberry Chutney

Brie and Apricot Chutney

Brie and Dried Cherry Chutney

Phyllo Cups, Wonton Canapés, and Noodle Cups – Choose a baked Phyllo Cup, a fried Wonton Round, or crispy baked Noodle Cup with a selection of inspired toppings. The delicate nature of these treats require on-site assembly.

Creamy Lobster Salad with fresh Tarragon

Real Dungeness Crab with fresh Lime and Ginger Slaw

Bay Shrimp with fresh Lime and Ginger Slaw

Five Spice Duck Breast with fresh Mango

Spicy Thai Peanut Chicken Salad

Salmon Lox with Wasabi Cream Cheese and Tobiko

Black and White Sesame Seared Scallop with Ginger Rice Wine Dressing

Chili Lemongrass Squid Salad

Savory Tartlets – Delicious fillings in 2” or 3” baked tart shells

Bleu Cheese, Red Onion Confit, and Mascarpone Cheese

Sundried Tomato, Olive Tapenade, and Chevre Cheese

Caramelized Onion and Butternut Squash

Vegetable and Fruit Based Bites

Endive Leaves filled with a Tuna Tartare

Red Grapes coated with Gorgonzola Cheese and Toasted Walnuts

Red Grapes coated with Chevre and Toasted Pistachios

Puff Pastry Turnovers – Two bite finger food of light pastry and savory fillings

Gruyere, Leek, and Pear

Picadillo Pork – A mélange of minced Pork, Olives, Raisins, Tomatoes, and Garlic

Wild Mushroom Turnovers

Proscuitto and Manchego Cheese

Salmon Coulibiac with a Creamy Caper Dill Sauce – Fresh poached Salmon, hard cooked Eggs, Vegetables, Shallot, and Dill

Plated Appetizers, Hors d’Oeuvres, and First Courses

Prepared on-site by our Chef and immediately served

Brandy and Bacon Braised Quail with Crostini Breads

Spicy Lemon Dungeness crab Cakes with Creamy Caper Sauce

Pan Fried Oysters on an Herb Fritter with Red Beet Vinaigrette

Seafood Martini – Choice of Lobster, Dungeness Crab, Prawns, and Bay Shrimp with an Olive & Vermouth Vinaigrette

Coconut Shrimp with Tamarind Dipping Sauce

Sambuca Prawns wrapped in Proscuitto

Seared Sesame Ahi Tuna Bites with Wasabi Mayonnaise

Salads

Mediterranean Wheat Berry and Israeli Couscous Salad

Minted Couscous, Pinenut, Feta Cheese, and Roasted Red Pepper Salad

Lemon Chicken and Couscous Salad with Almonds and Capers

Linguine Pasta Salad with Caramelized Onions, and Goat Cheese

Roasted Red and Purple Potato Salad with a Creamy Parmesan Dressing

Golden Beet, Chevre, and Hazelnut Salad

Thai Steak and Green Bean Salad with Mint Dressing

Curly Endive and Romaine Salad with Ripe Tomatoes, Herbed Toasts, and Creamy Tarragon Dressing

Romaine Salad with Pumpkin Seeds, Queso Fresco, Lime and Olive Oil

Wild Greens with Dried Cranberries, and Toasted Hazelnut Dressing

Wild Greens with Candied Walnuts, Fresh Grapes, Bleu Cheese, and a Thyme Vinaigrette

Wild Greens Salad of Roasted Pears, Bleu Cheese, and Candied Walnuts with a Thyme Vinaigrette

Spinach, Fennel, and Mushroom Salad with Parmesan Dressing

Spinach Salad with Fresh Apples and Curry Vinaigrette

Spinach and Shiitake Mushroom Salad with Yellow Miso Dressing

Pea Shoot Greens with curled Vegetables and Orange Vinaigrette

Watercress Salad with Walnuts, Bleu Cheese, and Champagne Vinaigrette

Soups

Gingered Butternut Squash and Pear

Cauliflower and Saffron

Cream of Watercress

Vichyssoise

Pumpkin and Coconut

Butternut Squash and Pancetta

Cardamom Carrot

Sweet Pepper Soup with a Sambuca Cream swirl

Exotic Soups

Farm Raised, Sustainable, Free Range Birds and Meats

Cream of Porcini Soup with Quail Eggs

Belgian Style Pigeon Pot-au-feu

Mushroom Stew with Venison Dumplings

Fish and Seafood Entrees

Pan Seared Halibut with Leek and Pernod Sauce

Proscuitto wrapped Halibut with Rosemary Butter

Wine Baked Halibut Steaks with Mustard Fennel Butter

New Orleans Pecan Crusted Catfish

Salmon Coulibiac Entrée with Dill Shallot Sauce

Miso Citrus Glazed Salmon

Hazelnut Crusted Salmon with Tarragon Crème Fraîche

Lemon and Extra Virgin Olive Oil Roasted Salmon

Baked Salmon with a Mustard Tarragon Sauce

Maple and Marjoram Glazed Salmon

Salmon Filet with Cranberry Mustard Sauce

Beef, Pork, and Lamb Entrees

Beef Filet with Roasted Shallot, Bacon, and Port Sauce

Apricot and Rosemary Glazed Pork Loin

Ginger-Rum Glazed Ham

Clove Studded Ham Glazed in Red Currant and Mustard

Filets Mignons with Mustard Port Sauce and Red Onion Confit

Proscuitto and Mozzarella Stuffed Beef Filet

Black Pepper and Lavender Crusted Beef Filet

Pork Tenderloin Roulade with Italian Sausage and Sun Dried Tomato Filling

Herb Crusted Leg of Lamb with Tomato-Olive Compote

Roasted Pork Loin with Rosemary, Garlic, and Fennel Seeds

Pork Tenderloin with Balsamic Vinegar and Cranberry Reduction

Roast Pork Loin with Apricot Shallot Stuffing

Rosemary Garlic Beef Loin

Roasted Pork Loin with Apple Chutney

Poultry Entrees (Free-Range Available)

The following Chicken Breast Entrees are available in 4, 5, and 6 oz portions

Ginger Chicken with Pumpkin Chutney

Apricot and Rosemary Glazed Chicken Breast

Orange and Pancetta Braised Chicken

Proscuitto wrapped Chicken Breast

Orange Caramel Chicken Breast

Chicken Breast marinated in fresh Thyme and Lemon

Chicken Breast marinated in Rosemary and Garlic

Dijon and Fresh Tarragon Chicken Breast

Sage Roasted Chicken with a Rich Madeira Reduction

Tequila and Lime Marinated Chicken Breast with house made Mole Sauce

Basil Pesto Chicken Breast

Turkey Breast with a Cranberry Madeira Sauce

Turkey Breast with Wild Mushroom Sauce

Exotic Entrees

Farm Raised, Sustainable, Free Range Birds and Meats

Sautéed Frogs Legs in Persillade

Sautéed Duck Breast with Figs and Port

Pomegranate glazed Duck Breast

Stuffed Boneless Quail with Wild Rice, Sage and Apples

Roasted Balsamic Poussin

Rabbit Braised in Dijon Mustard

Pan Roasted Breast of Pheasant with Vanilla and Pears

Pheasant Breasts with Cider Vinegar, Apples and Pomegranates

Venison Loin with Lingonberry Brandy Sauce

Molasses Seared Elk Loin with Onion Polenta

Vegetarian Entrees

Polenta Layered with Fontina Cheese and Roasted Vegetables

Eggplant Napoleon Provencal

Butternut Squash and Hazelnut Lasagna

Orecchiette with Artichokes, Mushrooms, and Roasted Peppers

Fennel and Sun-Dried Tomato Pesto Linguini

Spaghetti with Chevre and Onion Confit

Baked Rigatoni Pasta baked with Arugula Pesto and Sundried Tomatoes

Eggplant, Mozzarella and Pesto Gratin

White Bean, Tomato, and Zucchini Gratin

Accompaniments

Roasted Potatoes with Parmesan and Fresh Herbs

Potatoes Baked in Cream

Buttermilk Mashed Potatoes with Caramelized Onions and Sage

Potatoes Braised in Butter and Sake

Herb-Roasted New Potatoes

French Roquefort Potato Gratin

Roasted Potatoes with Artichokes, Pinenuts, and Feta

Gorgonzola Mashed Potatoes

Candied Butternut Squash

Sautéed Haricot Vert with Whole Grain Mustard Sauce

Steamed Carrots with Fresh Dill Butter

Steamed Butternut Squash with Honey and Orange

Zucchini with Walnut Sauce

Braised Parsnips and Winter Vegetables

Sautéed Haricot Verts with Lemon Brown Butter

Steamed Carrots with Cumin

Haricot Vert sautéed with Shiitake Mushrooms, Ginger, and Garlic

Wild Rice Pecan Pilaf

Couscous with Dried Apricots, Currants, and Pistachios

Balsamic Orzo with Cranberries and Walnuts

Rice Pilaf with Caramelized Onions and Mushrooms

Wheat Berry, Quinoa, and Fennel Pilaf

Orzo Pasta with Spinach and Garlic

Desserts

Caramel Apple Galettes

Pumpkin Rum Raisin Tarts

Bittersweet Chocolate pots de crème with Grand Marnier Cream

Eggnog Custard Brûlé

Ginger Crème Brule

Cointreau Chocolate Ganache Truffle Squares

Tartlets with Seasonal Fruits

Mango Fools with Whipped Cream and Fresh Mango

Cardamom Cream and Fresh Pear Galettes

Lemon Iced Gingerbread

Dark Chocolate Truffle Tartlets

Many more Desserts Available….please inquire

Top of Page

Voilà Catering

Office: 503-788-5094

Or Toll Free: 1-877-788-5094

Event Management and Planning: 503-806-6658 Events Planner

Executive Chef Cell: 503-703-4590 Tamara Kay

Business Management Cell: 503-706-1557 Jonathan Goodrow

PO Box 14832

Portland, OR 97293

www.voila-catering.com