Captain's Jubilee

   
 

Presented by

 
 
Rouge Fine Catering
 

PASSED HORS D'OEUVRES

Lump Crab Stuffed Mushroom Cap

 

California Chicken Crepe

Grilled, Marinated Chicken and Roma Tomato rolled in a Homemade Crepe

and finished with Avocado Creme

 

Bacon Twists

Brown Sugar-accented Applewood Bacon, baked around a Crispy Grissini

 

Edamame Potsticker (Vegan)

Crispy Edamame Wonton with a Soy Dipping Sauce and garnished with Green Onions

 

Petite Onion Tart

A Puff Pastery of Caramelized Sweet Onion and Grape Tomato Confit finished with a Dollop of Goat's Cheese

 

SALAD COURSE

Island Caesar Salad

Crisp Romaine tossed with Shredded Parmesan, Mandarin Oranges, Black Olives, Homemade Croutons & Caesar Dressing

 

PLATED DINNER

Beef Tenderloin

           Paired with

Mango Salmon

Sesame-Soy Glazed Atlantic Salmon Filet served with Fresh Mango Salsa

 

Vegetarian Entrée Choice (Available Upon Request)

Vegan Stuffed Tomato Gluten Free

Corn and Black Bean Quinoa stuffed Roma Tomato Cup over Black Bean Puree, finished with Avocado Relish

 

Each Entrée will be accompanied by

 

Baby Vegetable Mélange

Pattypan Squash, Zucchini, Tri-Colored Baby Carrots, Pearl Onions, Cherry Tomatoes, Baby Corn and Button Mushrooms tossed in a Balsamic Glaze

 

Sweet Potato Gallette

Sliced Sweet Potatoes baked with Lemon & Fresh Thyme

 

DESSERT

Chocolate Pots de Creme

Decadent Chocolate Custard Topped with Chantilly Cream