through December 24th

Transcription

1 through December 24th trio of miniature cheesecakes

2 APPETIZERs medium serves large serves Duck Rillettes medium large Duck rillettes with duck cracklings and a caramelized onion marmalade on toast points with mustard dijon micro greens Balsamic Fig Jam Tartlets medium large Balsamic fig jam with braised Brussels sprouts and squash chutney COUNTRY CHICKEN & SWEET POTATO PATE DUO per dozen 2 dozen minimum Sweet potato puree, country chicken pate, praline in a tartlette Sweet potato puree, fruit compote, praline in a tartlette autumn compote puff pastry Braised Beef Bites dozen pieces served warm Braised beef in a savory red wine reduction in phyllo cups with micro carrots and a cherry balsamic glaze Autumn Compote Puff Pastry per dozen 2 dozen minimum Autumn compote puff pastry tart drizzled with honey thyme and beet micro greens Roasted Figs medium large Roasted figs with shredded Brussels sprouts, feta cheese and balsamic reduction on toast points LAMB WONTONS per dozen 2 dozen minimum served warm With a blackberry dipping sauce POLENTA BITES dozen pieces served warm Bite sized crispy polenta cakes with herb goat cheese, mushroom ragu and balsamic reduction duck rillettes, balsamic fig jam tartlettes, braised beef bites

3 harvest salad salads & SIdes minimum 6 for side salad orders salads Harvest Salad Sides side salad 5.45 per person individual entrée salad Quinoa & Wild Rice Pilaf Apples, dried cherries, spiced roasted pumpkin and candied Dried cherries, sliced almonds and pecans over mixed greens with a maple balsamic dressing roasted butternut squash Kale & Hydro Lettuce Salad side for side salad 5.45 per person individual entrée salad Grano & Apple Pilaf Roasted red beets, pumpkin seeds, D Avignon radish and Ancient grains with sautéed Winter butternut squash with an apple cider vinaigrette spiced gala apples GRILLED CHOPPED VEGETABLE salad side for side salad 5.45 per person individual entrée salad Triple Mashed Potatoes Eggplant, zucchini, yellow squash, asparagus and cherry Yukon gold, red bliss and sweet potato tomatoes with mixed greens and baby spinach. Served with honey balsamic dressing side for Roasted Brussels Sprouts side for Roasted Fall Vegetables Baby carrots, cauliflower and kale side for Braised Heirloom Carrots Tri color carrots braised in a honey thyme reduction side for

4 hot ENTRéES minimum 6 combination includes an artisan bread platter and your choice of traditional side salad bistro steak chicken & beef ENTRéES Cider Chicken per person per person combo Cider glazed chicken with a savory pumpkin chutney over apple grano pilaf with a warm kale salad Bistro Steak per person per person combo Balsamic and herb marinated bistro steak with a soubise sauce, white bean puree, roasted heirloom potatoes and Brussels sprouts Fig & Pistachio Chicken per person per person combo Autumn spiced seared chicken breast with an apricot glaze over triple mashed potatoes with roasted carrots and a fig and pistachio stuffing VEGETARIAN ENTREES Stuffed Roasted Acorn Squash per person per person combo Acorn squash wedges stuffed with Autumn vegetables topped with goat cheese and served with grano apple pilaf Herb Marinated Sliced Portobello Mushrooms per person per person combo Herb marinated sliced Portobello mushrooms with a white bean ragout over quinoa and wild rice pilaf with heirloom carrots Pumpkin Seed Crusted Roast Salmon per person per person combo Served with a Dijon sauce over quinoa and wild rice pilaf with roasted Brussels sprouts EGGPLANT PARMESAN STACKS gala Autumn Chicken per person per person combo per person per person combo Individual stacks of panko crusted eggplant slices layered Brown sugar and spice glazed roasted chicken with a with mozzarella and fontina cheese, tomato sauce and caramelized onion and Fall fruit compote over a wild rice fresh herbs topped with Parmesan cheese and served medley with roasted Fall vegetables over roasted vegetable couscous

5 chocolate currant cake DESSERT Chocolate Dipped Strawberries Chocolate Currant Cake Trio of Miniature Cheesecakes 2 dozen minimum per dozen 10 round (serves 15-20) dozen minimum per dozen Available in white and dark chocolate Chocolate cake layered with currant jam, Assortment of pumpkin, mocha iced in a chocolate currant buttercream and cranberry apple crumble and finished with candied currants (cover photo) Assorted cannoli, éclairs, cream puffs, Mint Majesty Cake Mini Tart Trio decorated cakes and petit fours 6 round (serves 8-10) round (serves 15-20) /2 sheet cake (serves 40) dozen minimum per dozen Miniature Dessert Pastries 2 pieces per person 4.95 per person Miniature Cookies & Brownies 2 pieces per person 2.95 per person Signature Gourmet Bars Chocolate cake, mint chocolate mousse, chocolate ganache and peppermint candy pieces Assortment of chocolate peppermint, pear almond and caramel orange custard Chocolate Majesty Cake Seasonal assortment of gourmet Mini Pastry Trio 6 round (serves 8-10) round (serves 15-20) /2 sheet cake (serves 40) brownies, blondies and layered bars 2 dozen minimum per dozen Layered dark and white chocolate Assortment of lemon gingerbread cake, mousse with fresh whipped cream, hot cocoa cake and salted caramel eclair chocolate cake and chocolate ganache 2 pieces per person 3.85 per person Pumpkin CheeseCake 10 round (serves 15-20) Holiday Decorated Gourmet Belgian Chocolate Pretzels per pound

6 visit our new cafe downtown! The best of Milk Street Cafe Holiday Gift Basket Make the holidays brighter for colleagues, clients, customers and friends. All wrapped in a decorative wooden tray with ribbon Includes: Sea Salt Caramels Homemade White Peppermint Bark Ghiradelli Chocolate Square Assortment Holiday Decorated Belgian Chocolate Two Small Bags of Coffee Covered Pretzels Herbal Tea Sachets Assorted Mixed Nuts Milk Street Mug Make your party, event or meeting a spectacular success! Milk Street Cafe has the ingredients to wow your corporate guests with culinary excellence, beautiful presentation and unmatched service by catering managers who coordinate and attend to every detail including menu planning, bartending services, floral design and rentals.