Sarah Bouissou Catering

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1 Sarah Bouissou Catering Catered Event Proposal

2 Hors D oeuvres Hot Cold Baked Vegetable Spring Rolls with Sesame Sauce Peking Duck with Hoisin Sauce Crispy Asparagus and Prosciutto Straws Braised Short Rib and Parsnip Spring Rolls Coconut Shrimp with Mango Chutney Chicken Satay with Peanut Sauce Crab Cakes with Lemon and Thyme Sauce Mini Leek and Truffle Tarts Warm Onion Confit Tarts Wild Mushroom Quesadillas Basil and Parmesan Risotto Cakes with Tomato Compote Ginger Rice Cakes with Grilled Swordfish and Mango Chutney Sweet Potato Fritters with Grilled Lamb Spicy Potato Samosas with Fresh Cilantro Chutney Grits with Spiced Shrimp in an Asian Spoon Spiced Lamb Purses- Filo filled with Lamb, Mint and Feta Butternut Squash Risotto Cakes with Shaved Parmesan Pigs in a Blanket Smoked Trout with Horseradish Cream Tomatoes and Buffalo Mozzarella with Basil Aioli Seared Tuna with Olive Tapenade Pate Mousse on Pomme Gaufrette with Fried Leeks Curried Chicken with Apples and Almonds Endive leaves filled with Roquefort Cheese and Walnuts Hummus in Parmesan Tuile with Toasted Pecans Smoked Salmon Rosette Sesame Crusted Cones filled with Smoked Salmon and Crème Fraiche Ginger Tuna on a Rice Cracker with Wasabi Aioli Figs with Herb Cheese and Pistachios Baby Arugula wrapped in Seared Beef Carpaccio with a Truffle Oil Spiced Jamaican Jerk Chicken on Plantain Chip with Pineapple Chutney Chipotle Rock Shrimp Salad with Corn and Red Pepper in Tortilla Cups Portabella and Gorgonzola Bruschetta Grilled Chicken served on Garlic Croustini with a Basil Aioli

3 Bigger than One Bite Hors d oeuvres (Below items are served on small plates or appropriate glassware) Truffle or Lobster Mac and Cheese Grilled Lamb Chops with Creamy Polenta & Rosemary Jus Seasonal Soup Shooter Mini Bacon, Lettuce and Tomato on Brioche Spicy Tuna Tartare in Martini Glass Mini Duck and Wild Mushroom Sliders Mini Sirloin Sliders with cheese & pickles Short Rib of Beef over Truffled Mashed Potatoes Pancetta Wrapped Monkfish over Celery Root Puree Pumpkin and Chanterelle Ravioli with Brown Butter and Pecans Tomato Soup with Grilled Fontina Cheese Bites Shrimp & Grits

4 3 Course Sit Down Dinner Appetizer Selections Roasted Tri-Colored Beet Salad with an Herb Cheese Parfait, Micro Arugula, Sherry Shallot Vinaigrette and a Beet Coulis Heirloom Tomato, Olives, Haricot Vert and Micro Greens in a Parmesan Cup with a Shallot Vinaigrette Oven Roasted Tomato Tart with Baby Arugula, Parmesan, Fresh Basil and Olive Oil Portobello Mushroom and Fresh Mozzarella Galette with Mixed Greens, Aged Balsamic and Basil Oil Artichoke, Tomato and Avocado Napoleon with Micro Greens and Sun Dried Tomato Basil Vinaigrette Chilled Green Pea Soup with Crabmeat Salad and Pea Greens in a Parmesan Tuille Entrée Selections Grilled Filet of Beef with Port Wine Reduction, Grilled Asparagus and Roasted Corn Flan Rosemary Pancetta Wrapped Filet of Beef over Whipped Potatoes with Wilted Leek and Shiitake Mushrooms and Patty Pan Squash filled with Summer Vegetables Herb Crusted Striped Bass with a Corn and Asparagus Risotto Cake and Morel Sauce Spiced Salmon Tournedo served with a Confetti of Vegetables, Rice, Black Bean and Coconut Infused Galette with Lime Basil Sauce Moroccan Spiced Pork Tenderloin served with Toasted Couscous and Asparagus Pan Roasted Red Snapper with Faro, Pomegranate and Fresh Mint Roasted Herb Crusted Rack of Lamb, Herb Polenta Galette, Niçoise Vegetables, Thyme Sauce Atlantic Swordfish with Caramelized Shallot Crust, Summer Vegetables and Oven Roasted Tomato Beurre Blanc More options available upon request

5 Buffet Ideas Entrees Chicken Breast filled with Spinach and Wild Mushrooms Salmon en Croute with Leeks and a Lemon Chive Sauce Whole Grilled Red Snapper Marinated in Garlic and Herbs with a Sauce Vierge Tomato and Zucchini Scaled Sea Bass Grilled Halibut with a Lemon Beurre Blanc Steak Au Poivre with Peppercorn Sauce Sliced Filet of Beef with a Red Wine Sauce Beef Wellington served with a Truffle Bordelaise Sauce Steak au Poivre Roasted Sirloin with Peppercorn Sauce Moroccan Spiced Pork Tenderloin with Pineapple Chutney Vegetables Assorted Baby Vegetables with a Garlic Herb Butter Grilled Seasonal Vegetables Vegetable Tian Haricot Vert Almandine Provencal Stuffed Vegetables Starches Roast New Potatoes with Garlic and Herbs Wild Mushroom and Leek Tart Organic Wild Rice Pilaf with Figs and Almonds Toasted Cous Cous with Roasted Beets and Crumbled Goat Cheese Gratin Dauphinoise Mashed Potatoes Salads Mixed Greens with Gorgonzola, Walnuts and Pears with a Walnut Vinaigrette Endive, and Baby Greens with Apple Julienne, Walnuts, Walnut Vinaigrette Arugula Salad with Sundried Tomatoes, Goat Cheese, Pignoli Nuts and Balsamic Vinaigrette Frisée au Lardons, Croutons & Sherry Shallot Vinaigrette Traditional Caesar Salad with Parmesan & Garlic Croutons Additional Options available upon request

6 Additional Options Stationary Displays Cheese and Crudités Crudités served with gorgonzola and chive dip Assorted vegetable chips, roasted red pepper dip Platter of assorted cheese and fruit Assorted Charcuterie and Homemade Pates A selection of Bernard s Homemade Pates: Duck, Pistachio and Truffle Terrine, Wild Boar and Morel Terrine, Duck Ril- lette, Pheasant, Foie Gras and Cepe Terrine. And a selection from his homemade charcuterie: Prosciutto, Coppa, Brasiole and Pancetta, served with French Bread, Cranberry Chutney, Mus- tard and Cornichon Seafood Bar Shrimp Cocktail, Oysters, Clams, Crab Claws, Mussels, Lobster, Calamari Ceviche, Marinated Scallops $30.00 per person supplement Other Stationary Ideas Hummus, Eggplant Caviar and Spiced Shrimp served with Cumin Dusted Pita Parmesan Bread Twists and Assorted Pissadaliere Smoked Salmon, served with black bread, caper, red onion and chopped egg Passed or Stationary Desserts Mini Crème Brule White Chocolate Mousse and Raspberry Parfait Mini Apple Tarts Chocolate and Peanut Butter Bites Blueberry Cobbler with Vanilla Ice Cream Assorted Cookies Mini Lemon Custard Tarts Chocolate and/or Vanilla Milk Shakes Ice Cream Sundaes

7 Pricing for Food Pricing is on a per person basis, based on menu selections Plus Applicable Sales Tax Pricing for Staff Staff Amount of staff based on number of guests & final menu selection $42.00 p/h $42.00 p/h Waitstaff / $36.00 p/h Staff is paid a minimum of 5 hours per shift. Gratuity is at the discretion of the host. The food portion of the bill should be paid to Bouissou Enterprises, LLC. All staff must be paid individually (we will prepare a finalized bill at the end of the event). If you prefer to pay with one check, a 10% Surcharge for Workman s Compensation and tax will be added to the staff portion of the bill. Rentals and beverages are not included in the above totals.

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