Purple Onion Catering menu

Braised Beef Short Ribs

Over blue cheese mashed potatoes in a ceramic tasting spoon

Roasted Pear and Brie Wonton

With cinnamon glaze

Seared Prosciutto Wrapped Shrimp

With a chili aioli dip

Rosemary Skewered Shrimp

With a lemon aioli

Lemon Cracked Pepper Chicken Salad

Served in a parmesan phyllo cup

Walnut Pesto Stuffed Mushrooms

Prosciutto Chicken Tenders

Chicken wrapped in prosciutto served with a lemon rosemary sauce

Watermelon Cube with Toasted Pistachios

Served in a ceramic tasting spoon and drizzled with balsamic vinaigrette

Shrimp Salad

Served on a wonton crisp

Butternut Squash with Ginger and Apples

Wrapped in phyllo dough and served with a chipotle cilantro dipping sauce

Miniature Sage and Gorgonzola Sliders

Served on a miniature sesame seed bun

Lavender Crusted Chicken Skewer

Served with a traditional gravy

Mixed Greens Salad

With sliced pears, sugar glazed walnuts, sun dried cranberries and crumbled gorgonzola cheese drizzled with a cranberry citrus vinaigrette

Assorted Artisan Rolls and Breads

Served with cranberry walnut butter and traditional whipped butter

Lemon Caesar Salad

With lemon ruffle and parmesan crisp

Assorted Artisan Rolls and Breads

Served with traditional whipped butterbutter

Organic Mixed Greens Salad

With sliced strawberries, spicy pecans and crumbled blue cheese drizzled with a honey balsamic vinaigrette

Assorted Artisan Rolls and Breads

Served with honey sesame butter and traditional whipped butter

Organic Mixed Greens

With sliced granny smith apples, sugar glazed walnuts and dried cherries drizzled with a creamy maple dressing

Assorted Artisan Rolls and Breads

Served with a cinnamon apple butter and traditional whipped butterwhipped butter

Filet Mignon

with blue cheese butter

Chicken Roulade

Stuffed with roasted red peppers, spinach and parmesan cheese

Seared Filet Mignon

With a peppercorn demi-glace

Pan Seared Chicken Breast

With a rustic sun dried tomato and olive tapenade

Sliced Beef Tenderloin

With a balsamic reduction and softly simmered purple onions

Citrus Grilled Chicken Breast

Topped with a watermelon jalapeno salsa

Beef Tenderloin

Served with a wild mushroom cognac cream

Chicken Roulade

Stuffed with sun dried cranberries, apples, brie and sage

Gingerbread Crème Brule

Fresh Berry Cobbler

Served with vanilla bean ice cream

Strawberry Shortcake Parfait

Warm Pear and Raspberry Bruschetta