Station Menus - Jeffrey Chrystal Catering

STATION MENU I

New Orleans Station

• Sautéed chicken in a Cajun cream sauce with sweet and hot peppers topped with Jack and cheddar cheese
• Red beans and rice
• Bowtie pasta tossed with crawfish tails, sweet red peppers in a scallion butter sauce
• Bread pudding

Rio de Janeiro

• Hearts of Palm over butter lettuce with a toasted almond vinaigrette
• Roast Barron of beef carved tableside
• Roasted potato wedges with kosher salt and rosemary
• Fresh vegetable Kabobs – sweet red pepper, zucchini, tomato, and mushrooms drizzled with ginger glaze
• Tilapia in a light egg batter sautéed in a sherry sauce with tomatoes and fresh scallions

Venice / Rome

• Tomato fresh mozzarella salad set on a bed of crisp romaine lettuce drizzled with balsamic vinaigrette.
• Braised sirloin with tomatoes, garlic, zucchini in a burgundy sauce
• Grilled eggplant halves with Proscuitto and ricotta cheese baked in tomato sauce
• Ravioli tossed with mushrooms in a brown butter fresh sage sauce topped with provolone cheese
• Tiramisu

Station Menu II

Passed Appetizer:

• Shrimp Shooter: Fresh Chilled Shrimp resting in a Shot Glass filled with Spicy Cocktail Sauce
• Wood Fired Assorted Gourmet Pizzas

Station I:

• Domestic Cheeses accompanied by Homemade Kosher Salt and Cracked Black Peppercorn Crackers with Assorted Melon, Grapes, Star Fruit and Kiwi

Station II:

• Boneless Breast of Turkey slow roasted over a Cherry wood Fire, carved tableside accompanied by a Basket of Freshly Baked Mini Rolls and Creamy Horseradish

Station III:

• Hot Peppers filled with our Four Cheese filling set on a Bed of Homemade Marinara
• Orchetta Pasta tossed with a Brown Butter and Fresh Sage Sauce
• Assorted Warm Crispy Crustini

Station Menu III

Station I:

•Classic Waldorf Salad with Apples, Walnuts and
• Roast Pork filled with Apples and Dried Cranberry Stuffing
• Fresh Brussel Sprouts sautéed with Garlic and Olive Oil
• Assorted Freshly Baked Breads and butter

Station II:

• Creamy New England Style Clam Chowder
• Roast Scrod New England Style: Fresh North Atlantic Scrod with a Bread crumb topping, baked until Golden
• Roasted Butternut Squash
• Basket of Warm Corn Bread and butter

Station III:

• Classic Pumpkin Pie with a bowl of Freshly Whipped Cream
• Warm Apple Crisp with a Cinnamon and Oatmeal topping
• Mulled Hot Cider
• Freshly Brewed Coffee and Hot Teas

Wine Station Menu

White Wine Station

• Spit Roasted Chicken over a Cherry wood Fire
• Arugula and Frissee tossed with Heirloom Tomatoes in a Balsamic Vinaigrette
• Crispy Warm Homemade Garlic Bread

Pinot Noir Station

• Grilled Duck Breast set atop
• Pasta tossed with a Brown Butter Fresh Sage Sauce
• Asparagus topped with a Toasted Pine nut Butter
• Cracked Whole Wheat and Rosemary Olive Oil Bread

Cabernet Station

• Roasted White Bean with Olive and Garlic
• Roast Sirloin of Beef over a Cherry wood fire, carved tableside
• Leg of Lamb, slow roasted over a Cherry wood Fire, carved tableside
• Basket of Warm Grilled Pitas

Station Menu IV

Mexican Station

• Crispy Tortilla Chips accompanied by Assorted Homemade Salsa
• Warm Cheese Queso
• Chicken Quesadillas: Sautéed Chicken, Peppers and Onions and Jack Cheese wrapped in Warm Shell

Italian Station

• Orchetta Pasta tossed with Shitake Mushrooms in a Brown Butter Fresh Sage Sauce
• Mostacholli tossed with Homemade Tomato Sauce
• Cheese Ravioli topped with Kisari Cheese and Toasted Pine nuts in a Sundried Roasted Garlic Wine Sauce
• Infused Olive Oil with Fresh Basil, Cracked Black Peppercorns
• Roasted Red Pepper Spread
• Homemade Crackers and Crispy Breadsticks

Carving Station

• Roasted Veal Loin with Double Smoked Bacon, carved tableside
• Grilled Duck Breast set on a Bed of Baby Bok Choy with a Lemon Grass, Ginger and Cilantro Broth
• Roasted Baby Redskin Potatoes with Olive Oil and Kosher Salt

Salad Station

• Butter Lettuce tossed with Sugar Roasted Almonds, Maytag Blue Cheese and Pears in a White Balsamic Dressing
• Chilled Grilled Thai Vegetable Salad
• Fresh Mozzarella and Plum Tomato Display with Balsamic Vinaigrette and Fresh Basil