P+C Catering menu

Lobster and Rock Shrimp Spring Roll with Two Sauces

Dungeness Crab Cake

with grain mustard remoulade

Crisp Wild Mushroom Polenta Cakes

with roasted garlic and rosemary

Crispy Chicken And Shitake Dumpling

with scallion-soy dip

Stuffed Mushrooms

with spinach and fontina

Honey-soy Glazed Chicken Satay

with peanut sauce

Balsamic Glazed Beef Tenderloin Skewers

Crispy Salmon Croquettes

with citrus-dill cream

Little Smokies in a Blanket with Mustard

Risotto Cakes

with lemon and parmesan

Crisp Buttermilk Oysters

with tarragon mayonnaise

Twice Baked Yukon Gold Potatoes

with vermont cheddar and double smoked bacon

Panko Crusted Prawn

with ginger-orange cream

Crispy Four Cheese Ravioli

with marinara sauce

Ahi Tuna Tartar

with lime zest, ginger and wasabi cream

Vegetarian Summer Roll with Peanut-Soy Dip

Chili Spiced Crab Salad

with mango and cucumber

Ratatouille Toast

with calamata olive and goat cheese fondue

Classic Ahi Tuna Poke

Peppered Filet of Beef

with horseradish mousse and cornichon

Marinated Bay Shrimp

with smashed avocado and tomato on cucumber round

Truffled Artichoke and White Bean Tartlet

Rock Shrimp And Scallop Ceviche

with avocado and radish

Garbanzo Bean Tartlet

with eggplant, roasted tomatoes and cherry peppers

Smoked Salmon On Pumpernickel

with dill creme fraiche

New Potatoes

with american sturgeon caviar and chive crème fraiche

Pesto Chicken Salad Crostini

with oven dried roma tomatoes

Herbed Profiteroles

with duck liver mousse and port wine cherries

Saffron Poached Maine Lobster

with roasted red pepper mayonnaise

Albacore Tuna Salad

marinated tomato and fresh greens on whole grain bread

Marinated Grilled Chicken

with slow-roasted roma tomatoes, baby arugula and basil aioli on french baguette

Chicken Salad

watercress, green apple and smoked bacon wrap

Black Forrest Ham and Gruyere

with honey grain mustard on pumpernickel

Smoked Turkey Breast, Avocado and Peppered Bacon

with triple cream brie on sourdough

Roasted Portobello Mushroom

sweet peppers, spring greens and spiced eggplant spread wrap

Greek-inspired Chopped Salad

with romaine, grape tomatoes, calamata olives, cucumber and feta cheese with dill vinaigrette

Classic Caesar

with garlic croutons, shaved reggiano and traditional dressing

Fingerling Potato Salad

with cornichons and red onion in a pommery mustard dressing

Pasta Salad

with sopressata, mozzarella, roasted peppers and capers, in a red wine-oregano vinaigrette

Heirloom Tomato

with buffalo mozzarella, shaved red onion and aged balsamic

Wild Mushroom Risotto

with parmesan and spinach

Roasted Butternut Squash Soup

with brioche croutons and spiced creme fraiche

Four Cheese Ravioli

with walnut-sage brown butter

Dungeness Crab Roll

with citrus-miso vinaigrette with shaved fennel and baby greens

Herbed Goat Cheese Crostini

with roasted garlic, bell pepper salad and basil vinaigrette

Fennel Crusted Ahi Tuna

tomato confit with fingerling potatoes, haricot vert and a tapenade dressing

Marinated Salmon

with dill crème fraiche, cucumber and potato blini

Classic Caesar Salad

with traditional dressing

Maryland Style Crab Cake

with a roasted corn salsa and smoked chili vinaigrette

Thyme Roasted Halibut

with fennel confit, whipped potatoes and tomato jus

Rainbow Trout

with caper brown butter, haricot vert almondine and wild rice

Slow Cooked Atlantic Salmon

with sweet pepper piperade, mascarpone polenta and wilted spinach

Maine Lobster

with curried-carrot broth, soba noodles, shitake and pea shoots

Thyme Basted Organic Chicken, Mustard Jus, Potato Puree And Green Asparagus

Herb Roasted Beef Tenderloin

with potato leek gratin and baby artichokes

Peppered New York Strip

with roasted garlic potato puree, wilted spinach and brandy shallot jus

Rosemary Roasted Leg Of Lamb

with white beans, tomato and roasted garlic jus

Rack Of Lamb

with herbed jus, wild mushroom, english peas and parmesan gnocchi

Veal Scaloppini

with lemon-sage butter, roasted yukon gold potatoes and glazed seasonal vegetables

Seared And Roasted Muscovy Duck

with a ragout of green lentils and pancetta, sweet and sour endive

Hamburgers

All Beef Hotdogs

Honey-mustard Bbq Chicken

Sweet And Sour Glazed Baby Back Ribs

Hamburger And Hot Dog Rolls

Cheddar, Swiss And American Cheese

Ketchup, Dijon Mustard, Yellow Mustard, Mayonnaise, Relish

Grilled Onions, Pickles, Lettuce And Tomato

Classic Cole Slaw

Baked Beans

Yukon Gold Potato Salad

Chopped Salad

with bacon

Tomato And Bleu Cheese

Kettle Cooked Potato Chips

Cookies

Brownies

Roasted Beef Tenderloin

with shallot-thyme sauce

Whole Roasted New York ""Au Pouve""

with brandy-peppercorn sauce

Organic Chicken and Wild Mushrooms

with roasted garlic and rosemary

Proscuitto Crusted Pork Loin

with dried fruit compote and port wine

Balsamic Basted Leg of Lamb

with tomato confit and calamata olives

Slow Cooked Atlantic Salmon

with grain-mustard tarragon jus

Pan Seared Halibut

with caper brown butter and lemon confit

Roasted Garlic Potato Puree

with crème fraiche

Yukon Gold Potato and Leek Gratin

with aged gruyere

Crispy New Potatoes

with spring onions and fresh thyme

Baked Pipette Pasta

with parmesan and pancetta bread crumbs

Wild Mushroom Risotto

with pecorino romano and baby spinach

Wilted Spinach

with caramelized onions

Roasted Butternut Squash

with sage and crispy spinach

Sesame Broccoli With Toasted Garlic

Glazed Spring Vegetables

with herb infused olive oil

Caramelized Fennel and Haricot Vert

with toasted hazelnuts and orange zest

Grilled Asparagus

with pommery mustard vinaigrette and mimosa garnish

Baby Greens

with cherry tomatoes and balsamic vinaigrette

Arugula Salad

with shaved pears, candied walnuts and blue cheese

Chopped Salad

with romaine, grape tomatoes, calamata olives, cucumber and feta with dill vinaigrette

Olive Oil Poached Tuna

with calamata olives, capers and cured roma tomatoes on reggiano crisp

Sicilian Anchovy

toast with classic piperade garnish

Veal Saltimbocca Roulade

with fontina and crisp sage

Crisp Porcini Arancini

Antipasto Display Of Marinated Roasted Vegetables, Air-dried Meats, Cheeses And Condiments

Salad Of Arugula, Shaved Fennel, Orange And Fig Balsamic Vinaigrette

Farfalle

with pancetta, peas and parmesan cream

Four Cheese Ravioli

with basil-tomato sauce and extra virgin olive oil

Herb Roasted Pork Loin

with balsamic jus, braised greens and dried fruits

Garlic Basted Leg Of Lamb

with roasted potatoes and olives

Cannoli, Tiramisu, Hazelnut Roulades And Espresso Chocolate Tart

Rock Shrimp And Scallop Ceviche

with avocado and tortilla strips

Maine Lobster Salad

with chilies, lime and cilantro on blue corn chip

Pulled Duck Quesadilla

with roasted tomato salsa

Crispy Toasted Corn Cakes

with fire roasted poblano chilies

Crispy Tortilla Chips

with chipotle salsa, con queso and guacamole dips

Caesar Salad

with red chile croutons and shaved parmesan

Braised Beef Manchaca Enchiladas

with fire roasted red chili sauce and queso fresco

Chicken And Spinach Enchiladas

with a garlic and jack cheese crème

Mexican Rice

with pinto beans, tomatoes, peas, roasted corn and cilantro

Breaded Halibut

with warm corn tortillas, shredded cabbage, cilantro crema and pico de gallo