BORDER GRILL CATERING. Nicole Aguilar

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1 BORDER GRILL CATERING

2 Thank you for thinking of Border Grill Truck & Catering to cater your upcoming event! We have designed the following packages to highlight the different styles of service we offer. Please keep in mind these packages are 100% customizable and we would love the opportunity to create the perfect package for you based on your vision and budget. We look forward to working with you! Thank you, The Border Grill Truck & Catering Team

3 taco bar Package FRESH CHIP STATION HOMEMADE TORTILLA CHIPS BORDER SALSA TRIO tomatillo arbol smoky chipotle FRESHLY MASHED GUACAMOLE creamy avocado jalapeño cilantro lime TRAY PASSED APPETIZERS. PLANTAIN EMPANADAS roasted plantains organic black beans poblano aged cotija PERUVIAN CEVICHE TOSTADITA lime marinated sustainable seasonal fish ginger red onion aji amarillo crispy plantains POLLO CIUDAD SKEWER cilantro sauce pickled tomatoes TACO BAR served buffet style. includes all serving pieces, and homemade corn tortillas Proteins CHICKEN tomatillo salsa fresca crema CARNITAS slow roasted pork shoulder shaved cabbage red onion cilantro cotija serrano salsa SWEET POTATO & BLACK BEAN chipotle salsa caramelized onions poblano peppers grilled corn relish pickled onion SIDES (CHOOSE 2) MEXICAN CHOPPED SALAD corn roasted peppers green chickpeas apple avocado tomato tortilla chips cumin vinaigrette GREEN CORN TAMALES sweet corn crema salsa fresca ORGANIC RED RICE & BLACK BEANS

4 BUFFET or FAMILY STYLE Package CHIPS & DIPS STATION HOMEMADE TORTILLA CHIPS BORDER SALSA TRIO tomatillo arbol smoky chipotle FRESHLY MASHED GUACAMOLE creamy avocado jalapeño cilantro lime TRAY PASSED APPETIZERS CHICKEN TAQUITOS citrus marinated chicken avocado tomatillo sauce SPANISH GAZPACHO heirloom tomato spanish olive oil peppers spiced almond manchego almond cracker SKIRT STEAK SKEWERS marinated in lime cumin garlic cilantro cracked black pepper DINNER Salad TIJUANA KALE CAESAR organic kale preserved lemon cotija cheese croutons Entrees NEGRA MODELO BRAISED SHORT RIBS boneless short ribs tomato jam POLLO CIUDAD citrus marinated grilled chicken cilantro sauce pickled tomato salsa Sides POBLANO MASHED POTATOES boneless short ribs tomato jam FARMERS MARKET VEGETABLES SWEETS STATION CHURRO TOTS dulce de leche infused churros cinnamon sugar whipped cream MEXICAN CHOCOLATE CREAM PIE SHOTS almond chocolate cookie crust pasilla guajillo whipped chile spiced chocolate

5 plated dinner package FRESH CRUDITE STATION FARMERS MARKET VEGETABLES housemade hummus spanish bleu dipping sauce TRAY PASSED APPETIZERS PLANTAIN EMPANADAS roasted plantains organic black beans poblano aged cotija SPICY SEARED SHRIMP quickly sautéed mexican cocktail sauce SHORT RIB TOSTADITAS tomato jam PLATED DINNER 1st Course TIJUANA KALE CAESAR SALAD organic kale preserved lemon cotija cheese croutons 2nd Course GREEN CORN TAMALES 3rd Course SEASONAL SUSTAINABLE FISH piquillo pepper sauce spanish olive salsa roasted vegetables saffron rice YUCATAN PORK achiote pork slow roasted in banana leaves honey lime yams roasted brussels sprouts pineapple jicama salsa DESSERT & COFFEE STATIONS ICE CREAM SUNDAE BAR & CHURRO STATION ice cream candied nuts mexican chocolate sauce goat s milk dulce de leche fresh made churros dusted with cinnamon sugar ARTISANAL COFFEES & TEAS selection of lamill coffee art of teas dairy and non-dairy creamers sweeteners

6 SIGNATURE STATIONS TRAY PASSED APPETIZERS BEEF BRISKET TAQUITOS slow roasted angus beef brisket spicy slaw guacamole salsa fresca AGUACHILE SHOOTERS crab mango avocado POLLO INDIO TAMALE BITES chicken roasted peppers onions CARVING STATION Entrees BRAZILIAN CHURRASCO garlic chimichurri au jus POLLO CIUDAD cilantro cream sauce pickled tomato Served With CARAMELIZED BRUSSELS SPROUTS SPICY CAESAR SALAD roasted corn crispy tortilla strips argentine parmesan PAELLA STATION MUSHROOM PAELLA shiitake, portobello, oyster mushrooms tomato garlic fresh thyme aged sherry lime aioli CEVICHE STATION BAJA sustainable seasonal fish shrimp lime cilantro jalapeño tomato avocado PERUVIAN lime marinated sustainable seasonal fish ginger red onion aji amarillo BEET CEVICHE roasted beets jicama goat cheese chervil vinaigrette DESSERT & COFFEE STATIONS ICE CREAM SUNDAE BAR & CHURRO STATION ice cream candied nuts mexican chocolate sauce goat s milk dulce de leche fresh made churros dusted with cinnamon sugar ARTISANAL COFFEES & TEAS selection of lamill coffee art of teas dairy and non-dairy creamers sweeteners

7 TRUCK EVENT CHIPS & DIPS STATION HOMEMADE TORTILLA CHIPS BORDER SALSA TRIO tomatillo arbol smoky chipotle FRESHLY MASHED GUACAMOLE creamy avocado jalapeño cilantro lime TACOS BARBACOA shredded beef salsa fresca mexican cheeses GRILLED FISH sustainable seasonal fish cucumber citrus slaw avocado roasted jalapeño aioli CRISPY RAJAS creamy potatoes roasted chiles mexican cheeses guacamole grilled corn relish chipotle crema PARTY FAVORS give your guests something to take home, and it will be a night everyone will remember for a long time we can custom craft a gift bag, to include the following: CHOCO-BITES mary sue mlliken s closely guarded recipe of spice dusted, chocolate covered almonds MARGARITA KITS small bottles of tequila, organic agave nectar, fresh limes and an authentic juicer, to recreate our amazing margaritas at home SIGNED COOKBOOKS choose one or all of susan and mary sue s amazing cookbooks and have them personally signed for your guests SIDES MEXICAN CHOPPED SALAD corn roasted peppers green chickpeas apple avocado tomato tortilla chips cumin vinaigrette ORGANIC RED RICE & BLACK BEANS

8 ABOUT MODERN MEXICAN CUISINE Border Grill Chef/Owners Mary Sue Milliken and Susan Feniger believe modern Mexican cuisine should be light and healthful, with a large dose of flavor. They favor a fresh take on authentic Mexican fare, featuring traditional meats, poultry, and seafood enhanced by lots of fruits and vegetables, herbs, fresh salsas, rice, beans, and handmade tortillas. SUSTAINABILITY Border Grill uses organic long grain rice and organic black beans in California and organic black beans in Las Vegas. We source humane certified, antibiotic, and hormone free meats and poultry. Seasonal, locally grown ingredients are used whenever possible and we do not use any products containing artificial trans-fat. We serve only sustainable seafood and are a member of the Monterey Bay Aquarium Seafood Watch Program. Border Grill developed a program called Good for the Planet, Good for You giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients. Border Grill is giving guests the opportunity to go Meatless on Mondays! As part of the national Meatless Monday campaign, Border Grill is encouraging guests to go meat free once a week for their health and for the health of the planet (regular lunch and dinner menus are also available).

9 celebrity chefs MARY SUE MILLIKEN & SUSAN FENIGER Co-Chef/Owners, Border Grill Restaurants & Truck Chefs, restaurateurs, cookbook authors, & TV personalities "Top Chef Masters" & "Too Hot Tamales" Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants serving modern Mexican food in Los Angeles, LAX Airport, and Las Vegas at Mandalay Bay Resort & Casino and The Forum Shops at Caesars. The Border Grill Trucks can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Pioneers of world cuisine with the creation of City Café and CITY Restaurant in Los Angeles in the 1980s, Mary Sue and Susan are also well known as Food Network s dynamic Too Hot Tamales, and from Bravo s Top Chef Masters. For nearly 30 years, the two have remained preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks together, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine. Active members of the community, Mary Sue and Susan play leading roles in many charities, notably Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with eco-friendly policies at the Border Grill restaurants and Truck, including serving only sustainable seafood as part of the Monterey Bay Aquarium Seafood Watch program. In 2013, Mary Sue and Susan received the California Restaurant Association s Lifetime Achievement award, just the third time this prestigious honor was presented to a woman, and were welcomed into the Menu Masters Hall of Fame in For more information about Mary Sue and Susan, please visit bordergrill.com.

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