2013 National ProStart Invitational Culinary Plates
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- Jennifer Harvey
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2 2013 National ProStart Invitational Culinary Plates
3 ALASKA Chugiak High School
4 Alaska Chugiak High School Grilled Alaskan Spot Prawns with Smoky Paprika Escorted with Fresh Citrus Jicama salad Spicy Alaskan halibut taco s in Hand Made Tortilla s Fresh orange Pico de Gallo, Traditional cabbage and Radishes Spanish Quinoa Gateau with chocolate Ganache Filled with Cream and Fresh Raspberries
5 ALASKA Chugiak High School
6 ALASKA Chugiak High School
7 ALASKA Chugiak High School
8 ARKANSAS North Pulaski High School
9 Arkansas North Pulaski High School Coconut Baleada with red refried beans Shrimp ceviche, Mantequilla, Slices avocado, pickled red onions, and Queso Duro cheese Coriander crusted sea bass with red quinoa pilaf a light jicama, pineappl, and watercress salad tossed in a cilantro and lime vinaigrette Vanilla bean cream cheese Pupusa with pumpkin sees brittle sweet coconut-corn icecream and salted chipotle caramel sauce
10 ARKANSAS North Pulaski High School
11 ARKANSAS North Pulaski High School
12 ARKANSAS North Pulaski High School
13 CALIFORNIA Pacifica High School
14 California Pacifica High School Crab Cakes with Apple Slaw and Remoulade Sauce Macadamia Nut topped Mahi Mahi with Asparagus, Mango-Kiwi Salsa, Coconut Rice and Citrus Sauce Chocolate Dome filled with a Dark Chocolate Mousse, White Chocolate Raspberry Pastry Cream with a Raspberry Coulis
15 CALIFORNIA Pacifica High School
16 CALIFORNIA Pacifica High School
17 CALIFORNIA Pacifica High School
18 COLORADO Battle Mountain High School
19 Colorado Battle Mountain High School Mushroom Crepes Crème Fraiche, Pence Noir Reduction Almond Crusted Rack of Lamb Potatoes Anna, kale with Apple and Fennel Cherry Demi-glace Chocolate Cake with Orange Cardamom chocolate Frosting with Pistachios, Whipped Cream
20 COLORADO Battle Mountain High School
21 COLORADO Battle Mountain High School
22 COLORADO Battle Mountain High School
23 CONNECTICUT Stamford High School
24 Connecticut Stamford High School Blackened Scallops over Warm Spring Relish Deconstructed Sockeye Salmon taco Pineapple Upside Down Cake
25 CONNECTICUT Stamford High School
26 CONNECTICUT Stamford High School
27 CONNECTICUT Stamford High School
28 DELAWARE Cape Henlopen High School
29 Delaware Cape Henlopen High School Local Rockfish Ceviche: Raw fresh lime marinated local Delaware rockfish, diced and mixed with red onion, jalepeño, avocado and cilantro Served in bibb lettuce cups Del Mar Empanadas: Chicken empanadas, chipotle sour cream, Delmarva blue crab salad Chocolate Banana Steam Cake: Whipped cream, macerated fruit, strawberry sauce
30 DELAWARE Cape Henlopen High School
31 DELAWARE Cape Henlopen High School
32 DELAWARE Cape Henlopen High School
33 Department of Defense-Europe Schweinfurt High School
34 Dept of Defense-Europe Schweinfurt (Germany) High School Front Porch Fried Tomatoes Cherry wood smoked shrimp, House-made Pickles and Paprika Mayonnaise Dixie Chicken Black Forest ham and Red Pepper Stuffed chicken breast Served with Fragrant Quinoa pilaf, Sautéed Green Beans and Pimento Cheese Sauce Southern Belle Banana Pudding Accompanied by Chantilly Cream and Sweet Potatoes
35 Department of Defense-Europe Schweinfurt High School
36 Department of Defense-Europe Schweinfurt High School
37 Department of Defense-Europe Schweinfurt High School
38 FLORIDA Leto High School
39 Florida Leto High School Egg Yolk Raviolo with Mushrooms and Leeks Pan Seared Grouper with a Pan Fried Potato Cake, Sautéed Spinach and Mushrooms, and a Basil Tomato Cream Sauce Chocolate Cake with Vanilla Ice Cream and Raspberry Sauce
40 FLORIDA Leto High School
41 FLORIDA Leto High School
42 FLORIDA Leto High School
43 GEORGIA Alpharetta High School
44 Georgia Alpharetta High School Hand-Made Ravioli Filled with Fresh mozzarella, Parmesan, and Ricotta Cheese, Sweet peppers, and Herbs Tossed in a light sauce of sautéed peppers, garlic, tomato, basil, wine and topped with Parmesan cheese Poached chicken Filled with Swiss chard and Gruyere Braised butternut squash, onions, and peppers Topped under a pan-fried panko-encrusted morel risotto-inspired cake ans natural chicken jus Limoncello Bavarian Crème in a Chocolate Bowl With strawberry coulis, chocolate ganache, citrus infused whipped cream, with toasted pistachios
45 GEORGIA Alpharetta High School
46 GEORGIA Alpharetta High School
47 GEORGIA Alpharetta High School
48 2013 National Champions GUAM Simon Sanchez High School
49 Guam Simon Sanchez High School Crispy Seafood Beggar s Purse A Ginger-laced farce trio of Lobster, Shrimp, and Scallops packaged in a Crisp Pastry Purse served with a Spicy Tangerine Gastrique and Asian Pear Salad Pan-Seared Stuffed Pork Tenderloin Organic Pork Tenderloin stuffed with Goat Cheese, Spinach, Sundried Tomatoes, and Bacon. Served with Green Peppercorn Sauce, Truffle-Flavored Mashed Potatoes, and Sautéed Vegetables Coffee & Cake Mocha Pots de Crème in a White Chocolate Cup, complemented with a Buttery Toffee Cake, served with a Vanuatu Vanilla Rum Sauce and Fresh Berries
50 GUAM Simon Sanchez High School
51 GUAM Simon Sanchez High School
52 GUAM Simon Sanchez High School
53 2 nd Place ILLINOIS Technology Center of DuPage
54 Illinois Technology Center of Dupage Maine Lobster Tail Warm Lobster Salad Caramelized Carrot Soup Maharajah Spiced Boneless Lamb Rack Crispy Lamb Sweetbreads, Lamb Cheek Swiss Chard Roll French Green Lentils Sautéed Kohlrabi, Daikon and Carrots White Chocolate Orange Mousse Buttermilk Donut Orange Basil Salad Blood Orange Sorbet
55 ILLINOIS Technology Center of DuPage
56 ILLINOIS Technology Center of DuPage
57 ILLINOIS Technology Center of DuPage
58 INDIANA Walker Career Center
59 INDIANA Walker Career Center
60 INDIANA Walker Career Center
61 INDIANA Walker Career Center
62 IOWA Waterloo East High School
63 Iowa Waterloo East High School Abue s Garden Bulls Blood and yellow Tatonka farm beets Petite salad, Silveta arugula, Bulls Blood sprout Parsley on chevré with pistachios Black and white sweet balsamic, arugula bloom, Beet Blush chiffonade, Smoked sea salt and pink peppercorns Certified Choice Angus Ribeye Cap Bone with marrow Morel and Madeira beef sauce Burgundy mashed potatoes, asparagus spears Pumpkin Mousse Tart Ginger crust, cinnamon maple crème chantilly Crystallized ginger, penny royal mint, Lucky sorrel and sweetened sour cream
64 IOWA Waterloo East High School
65 IOWA Waterloo East High School
66 IOWA Waterloo East High School
67 4 th Place KANSAS Olathe Public Schools
68 Kansas Olathe Public Schools Seared Ahi Tuna over Tomato Relish beside a Shrimp Mosaic paired with a Citrus Plum Beurre Blanc and Cherry Coulis Topped with Petite Micro Salad, accompanied with a Parmesan Crisp Herb Encrusted Pork Ballantine stuffed with Spinach, Apple and Red Bell Pepper over Potato Croquettes accompanied with a Bouquetiere paired with Dueling Pear sauce, Tomato Demi-Glace topped with Spinach, Micro Arugula and a Fried Shallot Ring Morello Cherry Bavarian paired with a Spherical Coconut Bavarian over Cashew and Coconut Crumb beside a Rich Cherry Coulis and garnished with a Vanilla Tuile, Raspberry and Micro Basil
69 KANSAS Olathe Public Schools
70 KANSAS Olathe Public Schools
71 KANSAS Olathe Public Schools
72 LOUISIANA Hammond High Magnet School
73 Louisiana Hammond High Magnet School Pumpkin Sees And Curry Jumbo Anna marie Gulf Shrimp Mardi Gras Slaw, peppered Bacon and Creole Cane Sauce With Jumbo Louisiana Crab Braised Pork Osso Bucco, Bacon jam, Cornmeal Dusted, Fried goat Cheese Grits, And Lardon Field Greens Red Velevet Pan Cakes with Cream Cheese Icing Fresh Whipped Cream, Croquant, And Louisiana Strawberry Garnish
74 LOUISIANA Hammond High Magnet School
75 LOUISIANA Hammond High Magnet School
76 LOUISIANA Hammond High Magnet School
77 MAINE Lewiston Regional Technical Center
78 Maine Lewiston Regional Technical Center Sesame seared piquant tuna with ginger-dressed baby mixed greens Roasted peanuts and wasabi aioli Citrus steamed salmon dressed in spring mango salsa Served on a bed of spinach and kale with saffron-infused couscous Chocolate crepe petit gateaux with salted caramel mousse And bruleed banana wedge
79 MAINE Lewiston Regional Technical Center
80 MAINE Lewiston Regional Technical Center
81 MAINE Lewiston Regional Technical Center
82 3 rd PLACE MARYLAND Howard High School
83 Maryland Howard High School Shrimp, Scallop, & Lump Crab Ceviche plantain tostones horseradish oyster root "salad" cilantro coulis mustard oil freeze dried corn and red pepper powder Panéed Cocoa Chipotle Rubbed Teres Major sweet potato "risotto" chiffonade Brussels sprouts four herb chimichurri glace de viande crispy leeks Salted Caramel Coffee Mousse chocolate wafer crust macadamia nut brittle caramel & dark chocolate sauces blood orange coulis bruléed banana
84 MARYLAND Howard High School
85 MARYLAND Howard High School
86 MARYLAND Howard High School
87 MASSACHUSETTS Whittier Regional Technical High School
88 Massachusetts Whittier Vocational Technical High School Pan Seared Scallop with potato and chive Puree And Veal Demi-Glace Pan Roasted Lamb Loin Sautéed Baby Spinach and Baby Brown Mushrooms Parmesan Risotto Fried Pear Dumplings with Cinnamon Whipped Cream, Blackberry and Cabernet Infused chocolate Ganache And Limoncello Marinated Berries
89 MASSACHUSETTS Whittier Regional Technical High School
90 MASSACHUSETTS Whittier Regional Technical High School
91 MASSACHUSETTS Whittier Regional Technical High School
92 MICHIGAN Plymouth-Canton Educational Park
93 Michigan Plymouth-Canton Educational park pork beet, fig apple, celery leaf lamb grains, goat cheese chard, carrot, mushroom, potato pear caramel, hazelnut, cherry, cardamom
94 MICHIGAN Plymouth-Canton Educational Park
95 MICHIGAN Plymouth-Canton Educational Park
96 MICHIGAN Plymouth-Canton Educational Park
97 MINNESOTA Forest Lake High School
98 Minnesota Forest Lake High School Pan Seared Duck Breast Salad Seared duck breast served with mixed greens, pine nuts, asiago cheese, orange segments, and orange balsamic vinaigrette. Sage Mushroom Tortellini Handmade sage tortellini filled with porcini and portabella mushrooms. Plated on top of a walnut mascarpone sauce. Finished with glazed carrots, butternut squash and a crisp sage leaf. Blackberry Rompope Cake White cake layered with mango mint mouse accompanied with rompope sauce and blackberry glaze.
99 MINNESOTA Forest Lake High School
100 MINNESOTA Forest Lake High School
101 MINNESOTA Forest Lake High School
102 MISSISSIPPI Biloxi High School Career Technology Center
103 Mississippi Biloxi High School Career Technology Center Sesame Seed and Nori Crusted Tuna Loin with a Honey Crisp Apple and Napa Cabbage Slaw Herb Crusted Chilean Seabass Smoked Sausage, Potato, and Maitake Mushroom Hash Sugar Snap Peas, Baby Bok Choy Garlic Miso Beurre Blanc Lemon Galliano Cheesecake with Pistachio Brittle Chocolate Ribbons and Berry Compote Candied Strawberry with Cheesecake Filling Bubble Melt Candy
104 MISSISSIPPI Biloxi High School Career Technology Center
105 MISSISSIPPI Biloxi High School Career Technology Center
106 MISSISSIPPI Biloxi High School Career Technology Center
107 MISSOURI Glendale High School
108 Missouri Glendale High School Quinoa Salad A mixture of quinoa, spinach and pomegranate. Served with a Balsamic, maple, and pomegranate dressing Boneless Spare Ribs Ribs, braised and seared, in a pan jus. Served atop beet gnocchi alongside broccolini Tiered Chocolate Steam Cake A steamed chocolate cake served with chocolate caviar, whipped cream, and a raspberry sauce
109 MISSOURI Glendale High School
110 MISSOURI Glendale High School
111 MISSOURI Glendale High School
112 MONTANA Belgrade High School
113 Montana Belgrade High School Birds of Paradise Valley Quail and duck Breasts layered with pheasant thigh meat and basil Served with zesty corn relish Home on the Range Herb rubbed, pan seared bison, Montana groats and goat cheese risotto style. Crispy golden Beet strands, fresh green beans wrapped with Duck bacon. Served with a red currant white wine reduction Mourning Cloak Meltaway Milk chocolate bird s nest filled with O Reilly s white chocolate mousse adorned with blood orange sauce, hand crafted milk chocolate butterfly, topped with homemade pop rocks.
114 MONTANA Belgrade High School
115 MONTANA Belgrade High School
116 MONTANA Belgrade High School
117 NEBRASKA Milford Jr.-Sr. High School
118 Nebraska Milford Jr-Sr High School Mushroom and Red Onion Crostini Crispy slices of baguette topped with creamy Boursin Cheese, sautéed mushrooms, and a red onion confiture Finished with chiffonade basil. Beef Roulade with Parmesan Smashed Potatoes and Sautéed Green Beans A Nebraska strip, rolled with prosciutto, fontina cheese, tomatoes and olives grilled to perfection, along with a beef pan jus. Served with creamy parmesan smashed potatoes completed with a green bean medley. Chocolate Trio Chocolate steam cake filled with a chocolate mousse and accented with a chocolate sculpture
119 NEBRASKA Milford Jr.-Sr. High School
120 NEBRASKA Milford Jr.-Sr. High School
121 NEBRASKA Milford Jr.-Sr. High School
122 NEVADA East Career & Technical Academy
123 Nevada East Career and Technical Academy Red Beet Napoleon Herbed Goat Cheese Balsamic Reduction Micro Greens Orange Balsamic Vinaigrette Herb Marinated Lamb Chops Parmesan Marscapone Orzo Butternut Squash Red Swiss Chard Port Wine Infused Pan Sauce Reconstructed Baklava Orange Honey Mousse Phyllo Pastry with Pistachio and Clover Honey Filling Blood Orange Coulis Garnished with a Toffee lattice and Orange Wedges
124 NEVADA East Career & Technical Academy
125 NEVADA East Career & Technical Academy
126 NEVADA East Career & Technical Academy
127 NEW JERSEY Passaic County Technical Institute
128 New Jersey Passaic County Technical Institute Bamboo Steamed Shrimp Salad with Endive, Fennel, and Tricolored Pepper Slaw. Micro Greens Dressed in a Cucumber Pineapple Dressing Topped with Pineapple Segments and set in a Japanese Cucumber Ring Pistachio and Whole Grain Mustard Crusted Rack of Lamb in a Port Wine Rosemary Reduction. Served with Duchesse Potatoes and Sweet Candied Baby Carrots and Squash Chocolate Mousse and Coconut Panna Cotta Square with a Guittard Chocolate Almond Wafer, Praline Sugar Arch, and Raspberry Mirror
129 NEW JERSEY Passaic County Technical Institute
130 NEW JERSEY Passaic County Technical Institute
131 NEW JERSEY Passaic County Technical Institute
132 NEW MEXICO Gadsden High School
133 New Mexico Gadsden High School Trio of Ravioli Three homemade ravioli each with a different filling including creamed spinach, poached peppered egg, and a four cheese mixture nestled on red pepper cream topped with seasoned bread crumbs Pan Roasted Chicken Breast with Mushroom Sauce Tender and juicy supreme chicken breast with a decadent mushroom sauce served with a potato cake and butter-chive carrots Chocolate Cake Tower with chocolate-mascarpone Mousse Impressive yet light dessert of layers of chocolate cake and raspberry infused chocolate mascarpone mousse topped with a colorful chocolate butterfly with raspberry mousse
134 NEW MEXICO Gadsden High School
135 NEW MEXICO Gadsden High School
136 NEW MEXICO Gadsden High School
137 NEW YORK Capital Region Career & Technical School/Schoharie
138 NEW YORK Capital Region Career & Technical School/Schoharie
139 NEW YORK Capital Region Career & Technical School/Schoharie
140 NEW YORK Capital Region Career & Technical School/Schoharie
141 NORTH CAROLINA Cary High School
142 North Carolina Carey High School Pan Seared OBX Scallops pine nut salad, chive beurre blanc, blood orange Maple Leaf Farms Duck Breast coconut rice, butternut squash, baby carrots, blackberry jus Panna Cotta rosemary, lemon, blueberry, honeycomb
143 NORTH CAROLINA Cary High School
144 NORTH CAROLINA Cary High School
145 NORTH CAROLINA Cary High School
146 OHIO Polaris Career Center
147 Ohio Polaris Career Center Citrus Poached Shrimp Gulf Shrimp, hearts of palm, citrus supremes, avocado cream, heirloom lettuces and creamy ginger vinaigrette Lamb Chop Crepinette Roasted chop wrapped with foie gras and herb sausage. Accompanied with tuxedo barley, Swiss chard, tomato marmalade and red wine lamb reduction Nutella Gianduja Panache Hazelnut cream, almond brittle, passion fruit cremeux mango compote, raspberry foam and red ribbon sorrrel.
148 Starter OHIO Polaris Career Center
149 OHIO Polaris Career Center
150 OHIO Polaris Career Center
151 OKLAHOMA Tulsa Technology Center
152 Carpaccio 3 Oklahoma Tulsa Technology Center Scallop, halibut, Prime Beef Hot Oil, lime-soy, ginger, wasabi Hydro-cress, cucumber, grape tomato Butter Basted Prime Strip Loin 21 day wet age Japanese sweet potato Mirepoix, King oyster mushroom Beef mapo jus lie Gobo fritz Chocolate Prize Box Orange Cream Brulee citrus terrine Green Tea Ganache
153 OKLAHOMA Tulsa Technology Center
154 OKLAHOMA Tulsa Technology Center
155 OKLAHOMA Tulsa Technology Center
156 OREGON Seaside High School
157 Oregon Seaside High School Double Chicken Consommé Vegetable Garnish Seared Harris Ranch Tournedos Balsamic Seared Vegetables Whipped Potatoes Hollandaise And Crispy Garnish Campfire S More Warm gold Laced marshmallows Graham Cookies and Ganache
158 OREGON Seaside High School
159 OREGON Seaside High School
160 OREGON Seaside High School
161 RHODE ISLAND William M. Davies, Jr. Career & Technical High School
162 Rhode Island William M. Davies, Jr. Career & Technical High School Pan Seared Sea Scallop Served over Southwest Quinoa Salad and Lime Cilantro Vinaigrette Chicken Saltimbocca Sauté Tender Chicken Cutlet topped with fresh Sage and Prosciutto, served with Sun Dried Tomato Risotto, Garlic Parmesan Broccolini and Veal Demi-Glace Flourless Chocolate Cake Rich Flourless Chocolate Cake topped with Ganache and garnished with sliced Almond, Fresh Raspberries, Raspberry Sauce and Chantilly Cream
163 RHODE ISLAND William M. Davies, Jr. Career & Technical High School
164 RHODE ISLAND William M. Davies, Jr. Career & Technical High School
165 RHODE ISLAND William M. Davies, Jr. Career & Technical High School
166 SOUTH CAROLINA Anderson Career and Technology Center
167 SOUTH CAROLINA Anderson Career and Technology Center Premiere Course Cuisses de Grenouille Frog Legs, Mushroom Ragoût, Sorrel Aïoli Deuxieme Course Crepinette de Lapin Rabbit Crepinette, Petite Carrot Glaçage, Roasted Fingerling Potatoes, Rabbit Demi Glace Trosieme Course Une Etude de Fraises Strawberry Gâteau, Chevre Creme,
168 SOUTH CAROLINA Anderson Career and Technology Center
169 SOUTH CAROLINA Anderson Career and Technology Center
170 SOUTH CAROLINA Anderson Career and Technology Center
171 SOUTH DAKOTA Brookings High School
172 South Dakota Brookings High School Langosta Lobster tail on a bed of sautéed spinach served with a blood orange segment and harissa sauce with pancetta House Lamb Frenched lamb chop served with barley, julienned vegetabels, parsnip and sweet potato puree, and a blasamic fig reduction Ancient Greek Pancakes Fig Pancakes stacked with mascarpone cheese and topped with pistachios, served with a raspberry fig sauce and garnished with a pistachio brittle shape and white chocolate leaves.
173 SOUTH DAKOTA Brookings High School
174 SOUTH DAKOTA Brookings High School
175 SOUTH DAKOTA Brookings High School
176 TENNESSEE Science Hill High School
177 Tennessee Science Hill High School Chili Garlic Prawns with Asian Vinaigrette Chili-garlic prawns atop arugula, julienned carrots & purple cabbage lightly tossed with an Asian Sesame vinaigrette, on a parmesan tuile, garnished with alfalfa sprouts Szechuan-Style Sea Bass with Mango Chutney Pan-fried Szechuan-style sea bass topped with mango & tomato chutney, savory couscous and broccolini Matcha Green Tea Infused Crepes with Lemon Curd Mousse & Berry Coulis* Matcha green tea infused crepes layered with pistachios & lemon curd, topped with lemon mousse, paired with a berry coulis and sesame seed brittle
178 TENNESSEE Science Hill High School
179 TENNESSEE Science Hill High School
180 TENNESSEE Science Hill High School
181 TEXAS Academy of Culinary Arts at Byron Nelson High School
182 Texas Byron Nelson High School Appetizer Sesame and Coriander Crusted Tuna Blistered corn and Avocado Vinaigrette Sweet Corn Puree Entrée Beef Tenderloin Parsnip whipped Potatoes Thyme Roasted Baby Zucchini and San Marzano Tomatoes Sherry Wild Mushroom Sauce Dessert Chocolate marquis Chile Pecan Tuile Prickly Pear Coulis Crème Anglaise
183 TEXAS Academy of Culinary Arts at Byron Nelson High School
184 TEXAS Academy of Culinary Arts at Byron Nelson High School
185 TEXAS Academy of Culinary Arts at Byron Nelson High School
186 UTAH West High School
187 Utah West High School Northwest Style Crab Cakes Curry Aioli Rocky Mountain T-Bone Lamb chop Sugar Molasses Barbecue Sauce Celery Root Succotash Orange Infused Chocolate Mousse Milk Chocolate Feuillitine Lemon Curd, Fresh Berry Garni Raspberry Coulis
188 UTAH West High School
189 UTAH West High School
190 UTAH West High School
191 VIRGINIA Phoebus High School
192 Virginia Phoebus High School Chesapeake Bay Blue Crab and Avocado Stack Seasoned Chesapeake Bay Lump Blue Crab meat stacked on fresh avocado and kumato tomato slices marinated in cilantro lime vinaigrette, drizzled with cilantro lime vinaigrette, garnished with corn tortilla chip. Pan Seared Virginia Rockfish with Sun Dried Tomato & Kalamata Olive Risotto Locally sourced Virginia rockfish served on top of creamy risotto with sun dried tomato and kalamata olives accompanied by blanched asparagus and thyme brown butter. Steamed Chocolate Pudding Cake with Honey-Lime Whipped Cream & Honey Sauce A steamed dark chocolate pudding cake with fresh honey-lime whipped cream, a white chocolate honeycomb, served with Virginia honey sauce, and garnished with lime wedge, spun sugar, and fresh lime zest.
193 VIRGINIA Phoebus High School
194 VIRGINIA Phoebus High School
195 VIRGINIA Phoebus High School
196 5 th PLACE WASHINGTON Oak Harbor High School
197 Washington Oak Harbor High School Seared Ahi Tuna Nicoise Citrus Watercress Sauce Rabbit Mousse Stuffed Saddle Rabbit Croquette, Pickled Kale, Vegetable Pearls, Polenta, Spiced Pears, Sauce Molé Passion Fruit Panna Cotta White Chocolate Mousse, Passion Fettuccini, Spruce Ice Cream, Pine Nut Brittle, and Dark Chocolate Ganache
198 WASHINGTON Oak Harbor High School
199 WASHINGTON Oak Harbor High School
200 WASHINGTON Oak Harbor High School
201 WEST VIRGINIA James Rumsey Technical Institute
202 West Virginia James Rumsey Technical Institute Appetizer Pan Roasted Jumbo Seas Scallops with Napa Slaw, Wasabi and Crispy Tempura Beans Entrée Korean Double Fries Cornish Game Hen with English Peas, Slab Bacon and Carbonara Stuffed Agnolotti Dessert Chocolate Sphere filled with Dark Chocolate Mousse, Toasted Walnuts, Banana Compote, Fresh Raspberries, finished with Sweet and Salty Caramel Corn
203 WEST VIRGINIA James Rumsey Technical Institute
204 WEST VIRGINIA James Rumsey Technical Institute
205 WEST VIRGINIA James Rumsey Technical Institute
206 WISCONSIN Sun Prairie High School
207 Wisconsin Sun Prairie High School Lobster Ravioli Lobster Brodo/ Chili Pepper/ Microgreens/ Tomato Concasse/ Basil Chiffonade Pan Roasted Lamb Chops Potato Parsnip Croquette/ green Bean and Julienne Carrots Sauté/ Lamb Sauce Lemon Chiffon Tower Macadamia Nut Crust/ Lemon curd/ Lemon Chiffon/ Toasted Meringue/ Macadamia and White chocolate Brittle/ Blueberry Coulis/ Carbonated Blueberries
208 WISCONSIN Sun Prairie High School
209 WISCONSIN Sun Prairie High School
210 WISCONSIN Sun Prairie High School
211 WYOMING Cheyenne East High School
212 Wyoming East High School Avocado Spears Creamy Avocado, Sundried Tomatoes and Artichoke Salsa, Wrapped in Rice paper, Garnished with micro-greens and Tangy Mustard Vinaigrette Land and Sea Blackened Lobster Tail and Claw, Seared Center Cut Pork Tenderloin, Peruvian, Red and Yukon Seared fingerling Potatoes, Assorted Baby Carrots and Asparagus Chiffon Parfait Airy Chiffon Cake, chocolate Wall, Mascarpone Cream, Roasted Pistachio Granola, Chocolate Ravioli, Azuleta Sugar and Berry Foam
213 WYOMING Cheyenne East High School
214 WYOMING Cheyenne East High School
215 WYOMING Cheyenne East High School
216
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TRAY PASSED APPETIZERS
TRAY PASSED APPETIZERS @ $2 PER ITEM COMPRESSED WATERMELON- Balsamic, Pistachio, Basil, Sea salt MUSHROOM CROSTINI- Sautéed Foraged Mushrooms, Lemon Sherry SAVORY CREAM PUFF- Malbec Onion Jam, Chive Cream
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SERVED MEALS. Lunch / Dinner. Poultry Entrées. Soup and Salad (select one) Classic Tomato Basil Soup Garnished with Fried Goat Cheese Medallion
All Served Meals include Chef s Selection of Starch and Vegetable Sides, Rolls and Butter. Served with Starbucks Coffee, Hot Tea and Iced Tea upon request. Add Soft Drinks $2.00 each (Groups of less than
Hagerty Center at NMC
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Plated Breakfast Scrambled Egg 29 Mint Melon Salad Syrup Fresh Croissant Muffin Scrambled Egg Cheddar Cheese Chives Crispy Bacon Hash Brown Potatoes Caramelized Onions Fruit Juice Coffee/Tea Salmon & Egg
H O R S D O E U V R E S
H O R S D O E U V R E S F R O M T H E S E A Lucky Lime Oyster dill pickled cucumber buttons, chive oil, beet horseradish Housemade Vodka Cured Gravlox beet horseradish, chive & lemon crème fraiche, dill,
2018 Seasonal Spring Hors D Oeuvres Priced Per Dozen Minimum Two Dozen
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HARBOUR 60 SEAFOOD TOWER MARKET PRICE. Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters
ICED SHELLFISH & RAWBAR HARBOUR 60 SEAFOOD TOWER MARKET PRICE Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters SHRIMP COCKTAIL MARKET PRICE Jumbo black tiger shrimp, house made cocktail
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HOR S D OEUVRES BEEF Hand Rolled Spicy Moroccan Beef Cigars Kefta Lolipop with Roasted Garlic & Cumin Dipping Sauce Mini Jalapeno Sliders garnished wi
HOR S D OEUVRES BEEF Hand Rolled Spicy Moroccan Beef Cigars Kefta Lolipop with Roasted Garlic & Cumin Dipping Sauce Mini Jalapeno Sliders garnished with a Purple Cabbage Slaw Mini Smoked Meat Sliders garnished
Minimum 24. Cucumber Cup, Melon "Caviar," Mint Syrup. Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion
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DINNER BUFFET Minimum of 30 guests $45.00
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CHOOSE ONE OF EACH SOUP & SALAD. SHERRY-DRESSED BABY SPINACH * Toasted Pistachios Dried Cranberries Manchego
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Est Colorado Cuisine Menu Changes Seasonally. Garden to Table - Available Summer of Passed Hors d ouevres
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Beef and Pork Entrees
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Large Party Pickup & Drop Off Menu Corporate. Wedding. Social Event.
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2019 Riverhouse Wedding Menu Plated Dinner
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Plated Dinners Salad Options Plated Dinners Include: Portland French Dinner Rolls & Butter, Salad, Dessert, Coffee & Tea Service
Plated Dinners Salad Options Caesar Hearts of Romaine, Herbed Croutons, Parmesan, Garlic Anchovy Dressing Kiyokawa Pear (v, gf) Roasted Fresh Pear, Arugula, Candied Walnuts, Gorgonzola White Balsamic Vinaigrette
SOUPS & SALADS (select one) SOUPS SALADS
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Sit Down Lunch Package
Sit Down Lunch Package International Cheese Display Crudités Display Salads Belgian Endive Salad Green and ruby endive petals mixed with pink lady apples, toasted walnuts, pomegranates and Gorgonzola;
Plated Dinners Appetizers
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DINNER (Select One Soup or Salad, One Entrée and One Dessert)
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C H A N C E L L O R ' S H O U S E
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On Arrival. For Evening of Event
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Salad Selections (small bowls serve 10-12ppl / large bowls serve 20-24ppl)
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menus l u n c h b r u n c h
menus l u n c h b r u n c h s a l a d s + s t a r t e r s h o r s d o e u v r e s b r u n c h c a n a p e s & h o r s d o e u v r e s challah french toast triangles w/ maple syrup for dipping mini blueberry
The Skyline Baby kale salad Seasonal fruit, sugared pecans, goat cheese, maple chive vinaigrette
D BUFFETS Prices are per person. All stations are for a two-hour maximum serving time and must be ordered for a guaranteed number of guests. All chef attended stations come with a $125 fee, per chef. One
Dinner Prices Include Soup, Salad, Entrée, Dessert, Rolls and Butter Freshly Brewed Coffee, Decaffeinated Coffee, Hot and Iced Tea
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MAKE YOUR OWN LUNCH BUFFET
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Champagne Toast Two Hours of Hosted Cocktails. Champagne Toast Two Hours of Hosted Cocktails
Champagne Toast Salad Baby Field Greens, Roasted Golden Beets & Red Onion Blue Cheese Vinaigrette Intermezzo Chef s choice of sorbet to compliment your entree Plated Chicken Mushroom Stuffed Chicken Breast
Birch. Entrée (Select Three) Appetizer (Select Two) Oak grilled prime New York steak with red onion marmalade, house made steak sauce
Birch Appetizer (Select Two) Portabella mushroom fries tempura battered, tossed in truffle oil, parmesan, and red hot pepper flakes Penne pasta with asparagus, eggplant, zucchini, and red peppers with
SUMMER ENTRÉES POULTRY YEAR-ROUND CLASSICS. SPICE BREADED CHICKEN 9.5 with Queso Blanco and Garlic Ancho Pomodoro
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BUFFET MENU Base Menu $25 per person menu includes 1 salad, 2 entrees, 2 sides and bread *sample buffet menu Classic Caesar Hearts of romaine, tossed in our classic Caesar dressing, served with crisped
Beef Carpaccio with Arugula, Shaved Pecorino, Fennel Vinaigrette, and Lemon Truffle Aioli (GF)
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Full Dinner Menu. Dinner Buffet Service. Sweet Corn and Crab Bisque
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Brunch Menu. Assorted Baked Goods Coffee Cake Scone Danishes Croissants Muffins Gluten Free. ENTREE CHOICES (Pre-Select Four)
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Office Holiday Cocktail Party Cocktail Receptions Plated Dinners Jingle Bell Buffet Grand Holiday Feast...
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small bites perfect starters for sharing at your plated dinner party, fantastic for your buffet, or to be passed out as hors d'oeuvres.
small bites perfect starters for sharing at your plated dinner party, fantastic for your buffet, or to be passed out as hors d'oeuvres. brie and black truffle grilled cheese brie cheese with truffle oil
Premier La Jolla Catering & Special Events by the Faculty Club
STARTERS Includes Iced Water, Ryan Brothers Locally Roasted Whole Bean Coffee, Decaffeinated Coffee, Hot Tea. Select one soup, salad, or fruit plate Salads Club Salad Baby Tomatoes, Julienne Carrots, Cucumbers,
BUFFET H O T & C O L D
BUFFET H O T & C O L D 6 $ / PERSON Roasted chili chicken leg Served on a bed of sweet ginger carrots and garlic sautéed spinach Chicken roulade Chicken stuffed with spinach, prosciutto, sun dried tomatoes
FALL & WINTER ENTRÉES
FALL & WINTER ENTRÉES POULTRY PECAN AND SAGE CRUSTED CHICKEN 10.5 with Balsamic-Bourbon-Molasses Gastrique SAUSAGE, COLLARD AND PICKLED ONION 9 STUFFED CHICKEN BREAST with White Cheddar Bechamel JOYCE
Shared Plates. New Melted Mozzarella. New Chicken Quesadilla. New Garlic-Parmesan Cheese. Crab Cakes. Tuna Tataki. Chicken Wings.
Shared Plates Crab Cakes Maryland Style Crab Cake / Tomato Jam / Green Onion Vinaigrette / Stone Crab Mustard Cream Sauce New Melted Mozzarella Croquettes Cinque Formaggi Risotto Bites / Basil Oil / Marinara
STARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
LE BLEU. Day One. HORS D OEUVRES Devilled Eggs with Salmon Roe, Wasabi mayo Snapper and Strawberry Tartare ********
Day One Devilled Eggs with Salmon Roe, Wasabi mayo Snapper and Strawberry Tartare Parmesan Savoury Crème Brulee Pan Seared Chilean Sea Bass with Duchess Potatoes Mange tout and Pea Puree, Roasted Cherry
CATERING MENUS BREAKFAST BUFFET
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P L A T E D L U N C H
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Lunch Classic Caesar Style Salad with Sweet Blackened Chicken, Cashews & Pea Shoots Tossed with Romaine Lettuce & Shaved Parmesan
Cold Lunch 200 -Antipasto Salad: Composed of Italian Cured Meats including Salami, Prosciutto, Capicola & Pepperoni with Marinated Artichokes, Roasted Red Peppers, Hot Peppers, Tomatoes & Fresh Mozzarella
CATERING MENU PLATED SERVED DINNER
CATERING MENU All prices are subject to applicable taxes, 5% gratuity and 15% management charge. All prices are subject to change. GF= GLUTEN-FREE V=VEGETARIAN FOUR COURSES Includes fresh baked dinner
Valentines Day Menu. 2 Course Menu $ Course Menu $ 95
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HUMMUS & ROASTED RED PEPPER 6. Crostini / Lavosh SALSA TRIO 6
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Event Menu. Appetizer Selections. Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa.
Event Menu Appetizer Selections Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa. Wild Mushroom Risotto Cakes fresh chopped tomatoes, green onions, shaved asiago cheese. Portobello
L U N C H P L A T E D L U N C H
P L A T E D Includes Choice of Salad, Entrée & Dessert Fresh Artisan Baked Rolls & Butter S O U P O R S A L A D Chop Chop Salad with Heirloom Tomato, Radish, Scallion, Hard Boiled Egg, Applewood Bacon,
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Dinner Buffets. Juanita Dinner Buffet Soup Choose 1 Classic Tomato and Roasted Garlic Soup Sourdough Croutons
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BUTLER PASSED HORS D OEUVRES
BUTLER PASSED HORS D OEUVRES COLD Steak Tartare with Stone Ground Mustard on Yukon Gold Potato Chip Sesame Crusted Ahi Tuna with Red Curry Glaze House Made Ricotta Cheese Tartlet with Duck Confit and Fig
PRIVATE EVENT MENUS. Ph (702) Fax (702) ~ Regatta Dr. #106 - Las Vegas, NV-89128
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Orchid Gourmet Hors d oeuvres. Artichoke Franchaise (Classic Franchaise, Lemon Beurre Blanc)
2018 Hors d oeuvres Artichoke Franchaise (Classic Franchaise, Lemon Beurre Blanc) Asian Grilled Chicken or Beef Satay (Ginger, Scallion, Sesame, Peanut Sauce) Beef Tenderloin Carpaccio (Arugula, Parmesan,
HOLIDAY Dinner BUFFET MENU
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CALIFORNIA COASTAL dining
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Plated Dinners. Roast Round of Angus Beef Sterling Silver inside round, red wine demi, horseradish whipped potatoes and Broccolini $16
Beef and Pork Plated dinners are served with your choice of garden greens salad or Caesar salad, hot rolls, coffee, iced tea and water Rosemary-Garlic Roast Pork Sterling Silver all natural pork loin,
Served Dinner Selections
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A LA CARTE All prices are subject to a 24% service charge, 8% sales tax and 2% DBIF.
2018 HOLIDAY MENUS A LA CARTE HOT HORS D OEUVRES Passed or displayed. Priced per piece, 25-piece minimum order per selection. ARTICHOKE BEIGNET french onion aioli, gremolata $5 VEGETABLE SPRING ROLL sweet
Served Dinner Selections
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dinner Dinner Dinner Entrées...28 Dinner Salads...29 Dinner Desserts...29 Dinner Buffets
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WEDDING PACKAGE OUR CELEBRATED WEDDING RECEPTION FEATURES:
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Private Dining Appetizer Selections
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À LA CARTE H O T & C O L D
À LA CARTE H O T & C O L D H OT CHICKEN Roasted chili chicken leg 14$ Served on a bed of sweet ginger carrots and garlic sautéed spinach Chicken roulade 15$ Chicken stuffed with spinach, prosciutto, sun
DINNER. Pennsylvania Cheese Board 4 Farmstead Selections, House-made Jam, Cranberry Mostarda, Mixed Nuts, Crostini, $16
CHILLED APPETIZERS & SALADS Oysters Cocktail, Mignonette, $15 Half $24 Dozen Pennsylvania Cheese Board 4 Farmstead Selections, House-made Jam, Cranberry Mostarda, Mixed Nuts, Crostini, $16 Cheese & Charcuterie
CUSTOM LUNCH MENU SELECTIONS
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B U F F E T C r e a t e Y o u r O w n B u f f e t
SALADS Mesclun Greens with Sliced Radishes, Grape Tomatoes, Scallions, Shredded Carrots, Buttermilk Ranch and Herb Vinaigrette Classic Caesar with Crispy Hearts of Romaine, Radicchio, Shaved Parmesan,
Savory Grace Personal & Private Chef Service Naturally Organic Master Menu for meal planning
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Wedding DELUXE PACKAGE
Wedding BUFFET PACKAGES DELUXE PACKAGE Choice of Two Hors d Oeuvres Choice of Salad Choice of One Entrée Choice of One Starch Choice of One Vegetable Fresh Baked Dinner Rolls $26.99 per person plus tax
Wild Mushroom Chicken $21.50 Seasoned Chicken Pan-Fried and Topped with a Wild Mushroom Marsala Wine Sauce Polenta Cakes Fresh Steamed Broccolini
Included Dinner Salad Selections (Select One) Gathered Field Greens with Candied Pecans, Crumbled Goat Cheese and Red Wine Vinaigrette Classic Caesar Salad of Crisp Romaine, Garlic Croutons, Parmesan Cheese