Production Catering

LUNCH served with awesome salad and homemade dessert @19.95 pp

Sample 1

• Lemon herb salmon baked to perfection
• Sesame sriracha marinated steak topped with grilled scallions
• Grilled Summer Vegetables served with artichoke, kalamata olive hummus
• Smashed and roasted potatoes topped with griddled corn off the cob and edamame
• Rice Noodle Pad Thai with turmeric scrambled tofu, bean sprouts, red pepper, cilantro, and lime topped with peanuts and scallions (vegan, gluten-free)

Sample 2

• Chicken Caprese topped with Jersey tomato and mozzarella bruschetta drizzled with balsamic glaze
• Almond and cornmeal crusted pork cutlet topped with mango salsa
• Orzo with roasted vegetables, chickpeas, feta, and kale
• Mashed Potatoes Duo: half sweet, half Idaho
• Baja Bowl: red lentil couscous, kale, cabbage, carrots, beets, zucchini, seeds, spiced tofu, and tahini dressing (vegan, gluten-free, dairy-free)

Sample 3

• Coconut crusted chicken breast drizzled with sweet chili lime sauce
• Caribbean turkey burger stuffed with cheddar cheese and jalapenos topped with black bean and corn salsa
• Pineapple rice with Thai string beans
• Sweet Potato Curry with red and green lentil, chickpea and spinach (vegan)
• Grilled vegetable stack stuffed with vegan cheese (vegan, gluten-free, dairy-free)

Sample 4

• Grilled lemon chicken topped with lemon artichoke spread, arugula, and tomatoes
• Wicked good crab cakes served with red pepper aioli
• Sesame toasted sweet potato wedges served over tahini greens
• Creamy Balsamic Caprese Orecchiette
• Baked falafel served over cauliflower rice with tomatoes, cucumbers, olives, and red onions served with tzatziki (vegan, gluten-free)

Sample 5

• BBQ pulled carnitas topped with grilled pineapples
• Granny’s buttermilk fried chicken served with buffalo dip sauce
• Baked mac and cheese topped with corn flakes and tomatoes
• Potato Jacket  stuffed with spinach and artichoke and vegan cheese (vegan)
• Steamed cauldron bowl: cauliflower, carrots, broccoli, red and yellow peppers, chickpeas, zucchini served with harissa dip sauce (vegan, gluten-free, dairy-free)

Sample 6

• Roasted lemon basil shrimp served over rice noodles with tomatoes and summer squash
• Egg battered chicken breast sautéed with white wine, fresh orange juice, and herbs
• Twice baked potato topped with broccoli and cheddar
• Creamy Lemon Ricotta Pasta
• Crispy tofu with stir fry vegetables and rice (vegan, gluten-free, dairy-free)

Sample 7

• Chicken roulade with asparagus, Swiss, and shiitake mushrooms
• Grilled Italian sausage served over polenta with pepper and onion relish
• Baked Zucchini Slices topped with feta and finished off with drizzled hot honey
• Orecchiette with white bean, broccoli, sundried tomatoes, and cheese
• Cornmeal crusted eggplant stack with vegan cheese and sundried tomato sauce (vegan, gluten-free, dairy-free)

Sample 8

• Blackened chicken with Creole sauce
• Jerked steak topped with cantaloupe and cucumber salsa
• Tuscan Raviolis with spinach,red pepper, shaved parm, sun dried tomatoes,  basil and a touch of white wine and cream
• Herby Quinoa with lentils, roasted beets, toasted pepitas topped with mint and parsley in a maple mustard sauce (vegan)
• Buddha bowl: sesame toasted sweet potato cubes, black beans, grilled zucchini and asparagus, roasted red pepper, and steamed kale topped with tahini (vegan, gluten-free, dairy-free)

Sample 9 – Taco Day

• Shredded white meat chicken in a green sauce
• Shredded beef in a red sauce
• Buffalo cauliflower (vegan, gluten-free)
• Rice and beans
• Chili rubbed vegetables (vegan, gluten-free)