Thursday, December 10, 2009

Christopher's Kitchen Winter Holiday Menu 2009

732.491.3399

2009 WINTER HOLIDAY MENU


APPETIZERS
LUMP CRABCAKES WITH CREOLE MUSTARD REMOULADE
$27/DOZEN
SEARED BEEF TENDERLOIN ON CRISP POTATO, ONION JAM AND HORSERADISH AIOLI
$26/DOZEN
POACHED SHRIMP COCKTAIL WITH CHIPOTLE GINGER COCKTAIL SAUCE
$26/DOZEN
PEPPERCORN SEARED TUNA ON WONTON CHIP, MIRIN SOY GLAZE, WASABI AIOLI
$27/DOZEN
CHEESE BOARD WITH ASSORTED CRACKERS AND FRUIT
$39/ SMALL, $69/MEDIUM
BUTTERNUT SQUASH RISOTTO CAKES WITH SAGE CREAM
$23/DOZEN
BRUSCHETTA TRIO WITH ARTICHOKE PESTO, TAPENADE AND TOMATO MOZZARELLA
$32/SMALL $55/MEDIUM
FRESH SPINACH AND ARTICHOKE DIP WITH BLUE AND YELLOW CORN CHIPS
$29/SERVES 8
MEDITERRANEAN PLATTER WITH HUMMUS, TABOULI, DOLMAS, FETA, OLIVES AND PITA BREAD
$39/SMALL $69/MEDIUM
BAKED BRIE WITH CRANBERRIES, TOASTED ALMONDS AND HONEY SERVED WITH CROSTINI
$32 SERVES 8
BROCCOLI RABE, FENNEL AND PARMESAN STUFFED MUSHROOMS
$21/DOZEN
PINE NUT MEATBALL SKEWERS WITH ROASTED GARLIC, TOMATO AND OLIVE SAUCE
$19/ DOZEN


SOUPS
BUTTERNUT SQUASH AND GINGER BISQUE
$9/QUART
WILD MUSHROOM, SHERRY AND ROASTED GARLIC BISQUE
$9/QUART
CORN AND CRAB CHOWDER WITH ANDOUILLE SAUSAGE
$13.00/QUART


SALADS
SMALL, SERVES UP TO 10 $32
LARGE, SERVES 11-16 $52

BABY GREENS, GOAT CHEESE, DRIED CRANBERRIES, MAPLE PECANS, BALSAMIC VINAIGRETTE
SPINACH, ROASTED PEARS, SHAVED FENNEL, GORGONZOLA, CANDIED WALNUTS, CITRUS VINAIGRETTE


SIDES
WHIPPED PARSNIP PUREE
$9/LB
BUTTER WHIPPED YUKON GOLD AND ROASTED GARLIC POTATOES
$7/LB
CHIPOTLE WHIPPED SWEET POTATOES
$7/LB
MAPLE AND CINNAMON ROASTED SWEET POTATOES
$7/LB
ROSEMARY AND GARLIC ROASTED RED POTATOES
$7/LB
HARICOT VERT WITH ALMONDS
$10/LB
BALSAMIC GRILLED VEGETABLES
$10/LB
ROASTED BUTTERNUT SQUASH WITH CRANBERRIES, SPINACH AND PUMPKIN SEEDS
$9/LB
BACON AND SHALLOT ROASTED BRUSSEL SPROUTS
$10/LB
TRADITIONAL HERB STUFFING
$7/LB
APPLE, FENNEL SAUSAGE AND SAGE STUFFING
$8/LB
NATURAL TURKEY GRAVY
$9/QUART


DESSERTS
PUMPKIN CHEESECAKE
$24/SERVES 10
FRESH FRUIT TART WITH PASTRY CREAM
$26/SERVES 10
SOUR CREAM AND APPLE CRUMB PIE
$24/SERVES 10
COCONUT TRES LECHES
$24/SERVES 12
RUM RAISIN BREAD PUDDING
$25/ SERVES 12
MIXED BERRY AND OAT CRISP
$24/SERVES 8-10
WARM CINNAMON AND ALMOND FINANCIERS WITH FIG CHUTNEY
$4/EACH, 6 MINIMUM
ASSORTED SWEETS PLATTER
$34/SMALL, $58/MEDIUM
FRESH FRUIT AND BERRY PLATTER
$39/SMALL, $59/MEDIUM


ENTREES
SHALLOT AND THYME ROASTED TURKEY BREAST WITH PAN GRAVY
$13/LB
SLOW COOKED ROSMEMARY PRIME RIB WITH ROASTED GARLIC AU JUS
$22/LB
WHOLE ROASTED FILET MIGNON WITH POBLANO CORN GRAVY
$30/LB
BRAISED BONELESS SHORT RIBS WITH JAMAICAN SPICES
$19/LB
SHRIMP WITH BUTTER BEANS, TOASTED GARLIC, FRESH TOMATOES, ARUGULA AND SHERRY
$22/LB
ALMOND CRUSTED MAHI MAHI WITH MANGO GINGER RELISH
$19/LB
PORKLOIN STUFFED WITH PROSCUITTO, PEARS AND BASIL
$15/LB
LEMON AND HERB ROASTED COD WITH FETA BREADCRUMBS AND TOMATO THYME BROTH
$17/ LB
POMMEGRANATE AND VANILLA GLAZED SPIRAL HAM
$13/LB
MAPLE AND POMMERY MUSTARD GLAZED SALMON
$19/LB
BONELESS LEG OF LAMB WITH BLACKBERRY GINGER GLAZE
$16/LB


COMPLETE TURKEY PACKAGES
WHOLE HERB ROASTED NATURAL TURKEY WITH PAN GRAVY
BUTTER WHIPPED YUKON GOLD POTATOES
CHOICE OF TRADITIONAL HERB STUFFING OR APPLE, COUNTRY SAUSAGE AND SAGE STUFFING
WINTER VEGETABLE MEDLEY
MAPLE AND CINNAMON ROASTED SWEET POTATOES
CRANBERRY, ORANGE AND GINGER CHUTNEY
CHOICE OF PUMPKIN OR APPLE PIE

FOR 4-6: $129
FOR 8-10: $179
FOR 14-16: $279

Sunday, October 18, 2009

NY Times Article on Meal Delivery


DISHING THEM OUT Christopher Dutka prepares delivery orders of beef stew at Christopher's Kitchen in Hamilton Square.

New Jersey Dining | Prepared Meals Straight to Your Door
By TAMMY LA GORCE
NY Times
Published: October 16, 2009


MAUREEN BIRCKS has a hard time getting dinner on the table. Not only does she hate to cook, she can barely scrape together enough time to peel a potato.

“I work probably 50 hours a week,” said Ms. Bircks, 54, of Columbus in Burlington County, who owns a telephone answering service in Hamilton; she and her husband, Ted, have two children, 23 and 17, living at home. “I don’t want to have to think about what we’re having for dinner.”




Aaron Houston for The New York Times
Whole wheat pasta with shrimp, tomatoes and asparagus from Christopher's Kitchen.


Enter Dinner by Design of Mount Laurel, whose owner, Ryan Carnall, 29, prepares and delivers meals to customers’ homes, ready for the oven or microwave.

“He delivers probably four or five days’ worth of dinner to my house every two weeks,” Ms. Bircks said. “This way, when I’m at work I can call home and say, ‘Put this in the oven at this temperature for 10 minutes.’ ”

Dinner by Design, which opened in 2006, is one of several New Jersey companies that provide made-to-order meals delivered to customers’ homes. Some, Dinners by Design included, also let clients assemble their own take-home meals using the ingredients and equipment provided. Some do full-scale traditional catering as well.

From the perspective of customers, even though the dismal economy has caused many to take a hard look at their food budgets, the cost of meal delivery makes a certain sense.

“This service really saves me financially, because I don’t have to go out and buy all the special sauces and spices” that Mr. Carnall might use in a dish like shrimp Alfredo, said Karen McCallson, 48, a mortgage company executive who lives in Mount Laurel and is another Dinner by Design customer.

“I’m also saving because I don’t have to leave work to go to the grocery store,” she said.

Dinner by Design offers a package of six entrees, each serving four to six people, for $140; side dishes are extra, and there is a charge for delivery beyond a radius of roughly nine miles.

At DinnerSmith, a Maplewood-based service, Fran Valle, a co-owner, said most families spend less on a delivered dinner than they might at a chain restaurant.

“With us, you’re getting an entree, a starch side and a vegetable side that will feed four people with good appetites for $27,” Ms. Valle said. That figure does not include delivery charges, which apply to any orders of fewer than 20 meals delivered to a single location.

The meal-delivery business may have gotten a boost from Fresh Direct, which started in New York in 2002 and expanded into parts of Jersey City, Hoboken and Weehawken in 2005. It calls itself an online grocer, but the company also delivers single-portion microwave-ready meals, like balsamic-roasted seitan ($7.99) and garlic-chili wild Alaskan halibut with coconut rice ($9.99).

Suburbanites beyond Fresh Direct’s delivery area have sought other alternatives to takeout pizza or the frenzied early-evening swing by the supermarket, in spite of the cost.

Heidi Facchini, 42, a nursing administrator from Clark, is among them. Since 2007, Ms. Facchini has counted on Lilia Daly, a Cranford-based personal chef who rents commercial kitchen space from St. Bartholomew’s Church in Scotch Plains, to deliver several nights’ worth of prepared meals for her family each week.

Because Ms. Facchini and her husband both work, time to make dinner for themselves and their two children, ages 5 and 6, is scarce. There are also health issues: she and her husband have hypertension, which requires them to limit their salt intake. And their son is diabetic.

“I love to cook; I just don’t have enough hours in my day,” said Ms. Facchini, who learned about Fresh Daly by Lilia, Ms. Daly’s business, through a family friend. “I have the comfort of knowing, all right, I didn’t cook this, but someone I know and trust did.”

Ms. Daly, 54, formerly a chef at the Hilton Short Hills and Café Panache in Ramsey, said clients with special dietary needs are a mainstay in her business, which serves a wide swath of central New Jersey. Like Ms. Facchini, many of her clients work in health care.

“A lot of times people will call me wanting to buy dinners for someone who’s just gotten out of the hospital,” Ms. Daly said. “Or the children of an elderly couple will call me and say, ‘I’m worried they’re not eating right.

After specifying for the family what will go into the dishes she might bring to such a couple — seafood paella is a specialty, but she also prepares simpler meals — Ms. Daly then settles on the quantity to be delivered and a schedule. A dozen single-serving entrees for $210, and a $15 delivery fee, is a popular option. The meals are fully cooked and just need to be reheated; they can also be frozen.


Ms. Daly, who started Fresh Daly in 2004, said her business is picking up after a sharp drop when the economy took a nosedive last year. But she supplements her income by catering.

So does Christopher Dutka, owner of Christopher’s Kitchen. It is something of a misnomer; Mr. Dutka, 38, who lives in Freehold, actually cooks in a rented 2,000-square-foot space at Jack’s Cafe, a Hamilton Square restaurant.

Formerly a team leader in prepared foods at several Whole Foods stores, he decided to open his own business when customers there started asking him to cater their events. But in 2007, when Mr. Dutka opened Christopher’s Kitchen, his clients were split between those who wanted party catering and those who were looking for regularly delivered dinners.

“So many people don’t know what to do in the kitchen — they get overwhelmed or flustered or, they don’t have time,” Mr. Dutka said recently from a table at Jack’s Cafe. Now his business is about 40 percent catering and 60 percent meal delivery, to about a dozen regular clients in Monmouth, Mercer, Middlesex and Ocean Counties; a package of three entrees for two people, including options like miso salmon with wok-fried vegetables or saffron orzo with shrimp, costs $170, with a delivery fee for any location more than 20 miles from his kitchen. The meals are fully cooked, ready to be reheated.

Some companies evolve into delivery through demand. The partners behind the 800-square-foot kitchen studio DinnerSmith had no intention of bringing their food to others when they opened in May 2007. The company’s initial focus, as at Dinner by Design, was on guiding customers through the assembly of their own meals on site. As the shop’s reputation grew, though, so did clients’ demands, according to Ms. Valle, 57, of Maplewood, and her sister Sharon Grey, 54, of Springfield, who own Dinner-Smith with their friend Mary Meade Smith, 52, of South Orange.

“Once people started coming in and found out our food is good and fresh, they didn’t want to do the work anymore,” Ms. Grey said recently. The meals are preassembled and delivered ready to be cooked; DinnerSmith has no facilities for cooking, only for prepping. DinnerSmith’s business is now more than 50 percent pickup orders and deliveries to Maplewood and surrounding towns, Ms. Grey said. A six-meal package of dinners ready to be cooked costs $150, not including the delivery fee; each meal serves four to six.

“People will call us from the train and say, ‘What do you have?’ ” Ms. Grey said.

It’s a predicament the sisters understand well: “We used to commute,” Ms. Valle said. “There’s always that question of, What are you having for dinner?”

http://www.christopherskitchen.com

Friday, October 9, 2009

Christopher's Kitchen, a New Jersey caterer, releases it's 2009 Thanksgiving Catering Menu

Thanksgiving Menu 2009
Complete packages and prepared foods for a stress free holiday.

*All orders are due by Thursday, November 19

This year, how about relaxing for a change and spend more time with your family? After all, that's what holiday's
are all about. Why plan, shop, cook and clean when Christopher's Kitchen has complete holiday packages available
for all of your holiday needs. All you need to do is heat up our fully prepared all natural foods and enjoy.

So simple...so natural...so delicious!

APPETIZERS
LUMP CRABCAKES WITH CREOLE MUSTARD REMOULADE $27/dozen
CHILLED POACHED SHRIMP WITH HORSERADISH GAZPACHO $26/dozen
CHEESE PLATE WITH ASSORTED CRACKERS AND FRUIT $39/small, $59/large
BUTTERNUT SQUASH RISOTTO CAKES WITH ROASTED GARLIC SAGE CREAM $23/ dozen
FRESH SPINACH AND ARTICHOKE DIP WITH BLUE AND YELLOW CORN CHIPS $29/serves 8
BRUSCHETTA TRIO WITH TAPENADE, PESTO AND TOMATO MOZZARELLA $25/small, $44/large
BAKED BRIE WITH CRANBERRIES, TOASTED ALMONDS AND HONEY SERVED WITH CROSTINI $29 serves 8
BROCCOLI RABE, FENNEL AND PARMESAN STUFFED MUSHROOMS $21/dozen
PINE NUT MEATBALL SKEWERS WITH TOMATO, OLIVE AND THYME SAUCE $21/dozen

SOUPS
BUTTERNUT SQUASH AND GINGER BISQUE
$9/quart
WILD MUSHROOM, SHERRY AND ROASTED GARLIC BISQUE
$9/quart
CORN AND CRAB CHOWDER WITH ANDOUILLE SAUSAGE
$13/quart

SALADS
SMALL, serves up to 10 $32
LARGE, serves 11-16 $52

BABY GREENS, GOAT CHEESE, DRIED CRANBERRIES, MAPLE PECANS, BALSAMIC VINAIGRETTE
SPINACH, ROASTED PEARS, SHAVED FENNEL, GORGONZOLA, CANDIES WALNUTS, CITRUS DRESSING

SIDES
SWEET POTATO CASSEROLE WITH PECAN PRALINE CRUNCH $29/half pan
MASHED TURNIPS WITH TOBACCO ONIONS $8/lb
BUTTER WHIPPED YUKON GOLD POTATOES $7/lb
MAPLE AND CINNAMON ROASTED SWEET POTATOES $7/lb
ROSEMARY AND GARLIC ROASTED RED POTATOES $7/lb
FALL VEGETABLE MEDLEY $8/lb
HARICOT VERT WITH ALMONDS $10/lb
ROASTED BUTTERNUT SQUASH WITH CRANBERRIES, SPINACH AND PUMPKIN SEEDS $9/lb
BACON AND SHALLOT ROASTED BRUSSEL SPROUTS $9/lb
TRADITIONAL HERB STUFFING $7/lb
APPLE, COUNTRY SAUSAGE AND SAGE STUFFING $8/lb
NATURAL TURKEY GRAVY $9/quart
CRANBERRY, ORANGE AND GINGER CHUTNEY $6/pint


ENTREES
WHOLE HERB ROASTED NATURAL TURKEY WITH PAN GRAVY $5/lb
SHALLOT AND THYME ROASTED NATURAL TURKEY BREAST WITH PAN GRAVY $13/lb
SLOW COOKED ROSEMARY PRIME RIB WITH ROASTED GARLIC AU JUS $22/lb
WHOLE ROASTED FILET MIGNON WITH HORSERADISH AND MUSTARD AIOLI $29/lb
MAPLE AND POMMERY MUSTARD GLAZED SALMON $19/lb
POMMEGRANATE AND GINGER ROASTED PORKLOIN $14/lb


DESSERTS
PUMPKIN PIE $14/serves 8-10
APPLE PIE $14/serves 8-10
SOUR CREAM AND APPLE CRUMB PIE $24/serves 10-12
INDIVIDUAL RUM RAISIN BREAD PUDDING $4/each, 6 minimum
MIXED BERRY AND BUTTERMILK COBBLER $24/serves 8-10
ASSORTED COOKIE PLATTER $26/small, $48/medium
ASSORTED FRESH FRUIT AND BERRY PLATTER $35/small, $65/medium


COMPLETE TRADITIONAL THANKSGIVING TURKEY PACKAGES
WHOLE HERB ROASTED NATURAL TURKEY WITH PAN GRAVY
BUTTER WHIPPED YUKON GOLD POTATOES
CHOICE OF TRADITIONAL HERB STUFFING OR APPLE, COUNTRY SAUSAGE AND SAGE STUFFING
FALL VEGETABLE MEDLEY
MAPLE AND CINNAMON ROASTED SWEET POTATOES
CRANBERRY, ORANGE AND GINGER CHUTNEY
CHOICE OF PUMPKIN OR APPLE PIE

FOR 2: $49 (SLICED ROASTED TURKEY BREAST )
FOR 4-6: $129
FOR 8-10: $179
FOR 14-16: $279

**Pick up at our Hamilton Square location on Wednesday, Thanksgiving Eve until 5pm and
Thanksgiving morning from 8-10am

***Delivery is also available on Tuesday or Wednesday for an additional charge


Tuesday, April 28, 2009

NJ Caterer donates to the Spotlight on Lyme Walk in Long Branch, NJ







Christopher's Kitchen will donate coffee for spotlight on Lyme 5K Run or Walk in Long Branch, May 17.
Sunday, May 17th, join LDA for its second annual "Spotlight on Lyme"5K run or walk, this year on the boardwalk at Pier Village in Long Branch, NJ. Come enjoy a beautiful day at the beach and help raise money for research and awareness for Lyme disease. Games, face painting, prizes, food and fun for the whole family!

Please consider registering for the very important event as lyme disease is the number one infectious disease in our country and doctors and our government needs to be aware of the dangers and health costs of this debilitating and sometimes fatal disease that has affected over 35,000 people in NJ alone in 2007. That is only second to Conneticut!!

Easy online register here:
http://www.lymediseaseassociation.org/spotlight.html

E-mail lymewalk2009@gmail.com with any questions.


Looking for an appetizer that will impress your guests and doesn't involve cooking? Try this fantastic, mouth watering tuna ceviche recipeover blue and yellow tortillas on a warm afternoon.
Tuna Ceviche

1 pound sushi grade yellowfin tuna, diced small
1/ small red onion, minced
1/2 cup fresh lime juice
1/2 cup fresh orange juice
3 roma tomatoes, diced
1 tablespoon minced shallots
1 tbs minced ginger
1/2 ripe avocado
1 tsp sambal chili paste
1/3 cup fresh cilantro
2 tbs ev olive oil
salt and pepper to taste

1. Mix all ingredients well except for the tuna.
2. Mix in tuna just before serving.


Christopher's Kitchen selected to host 6,000 guests for the New York Society of Cosmetic Chemists.
Christopher’s Kitchen has been awarded the prestigious honor of serving over 6,000 guests in two days for an upscale luncheon for the New York Society of Cosmetic Chemists Suppliers Day Event on May 12 and 13. The hot and cold sit down luncheon will be hosted at The New Jersey Convention and Exposition Center in Edison, NJ. Six of New Jerseys top caterers were selected for the bidding process, while only the top two entertained a tasting for the Suppliers Day committee members. Christopher’s Kitchen was informed of the exciting news shortly thereafter. This is both an honor and a monumental task that I am very much looking forward to!


Unforgettable Dinner Parties.
Allow me to personalize a menu tailored to your tastes. My experience allows me to create diverse, unique and creative dishes that will please even the most stubborn of food critics. My staff and I will come to your home or desired location, prepare and serve your menu and clean everything up. You can relax and enjoy your unforgettable evening and rest assured that everything will be a success!

Wednesday, March 11, 2009

Christopher's Kitchen chosen to serve over 6,000 guests at cosmetic scientists convention in NJ

Christopher’s Kitchen of Monmouth County was selected to serve an upscale luncheon for over 3,000 guests at the annual international supplier’s day convention for the New York Society of Cosmetic Chemists. Taste Appeal Catering of Hamilton, NJ paired with Christopher’s Kitchen in this 2 day expo for a total of 6,000 attendees in 2 days on May 12 and 13, 2009.

Six of New Jersey’s top caterers were selected in the search while only two were invited to a tasting. Shortly thereafter, Christopher’s Kitchen was awarded the prestigious honor of preparing a hot and cold buffet for an enormous group of cosmetic chemists from all over the world.

The menu consists of a variety of cold items such as southwest turkey and white cheddar sandwiches with chipotle aioli, grilled vegetable sandwiches on ciabatta with pesto and fresh mozzarella and French bean and new potato salad with pommery mustard vinaigrette. Delicious hot items include chicken scallopini with artichokes and white wine sauce and pasta with San Marzano tomatoes, parmesan, basil and a touch of cream. A full service coffee bar featuring espresso and cappuccinos is also available.

Christopher’s Kitchen specializes in handcrafted catering and natural meal delivery services throughout central NJ and surrounding areas. Their unique catering selections are custom tailored to your palate. They will put together a menu designed especially for your event. From their award winning food, to exquisite catering and fantastic dinner parties, they ensure that you will enjoy an unforgettable dining experience.

Thursday, January 22, 2009

2009 Super Bowl Menu

2009 Super Bowl Menu
*Pick up in our Hamilton Square location or delivery to select areas.
APPETIZERS
Lump crabcakes with Creole mustard remouladE $27/dozen
BUFFALO WINGS WITH BLUE CHEESE RANCH DRESSING $28/5lbs
ROASTED TERIYAKI GINGER WINGS $28/5lbs
PIGS IN A BLANKET WITH HONEY GRAIN MUSTARD SAUCE $14/dozen
shrimp cocktail with chipotle ginger cocktail sauce $23/dozen
cheese board with assorted crackers and fruit $39/ small, $59/Medium
fresh spinach and artichoke dip with blue and YELLOW corn chips $36/serves 8
Mediterranean platter with hummus, tabouli, dolmas, feta, olives and TOASTED PITA $43/small $77/large
baked brie with cranberries, toasted almonds and honey
served with crostini $32 serves 8
broccoli rabe, fennel and parmesan stuffed mushrooms $22/dozen
ANTIPASTO PLATTER WITH MEATS, CHEESES AND MARINATED VEGETABLES $59/small $109/large
CHICKEN QUESASILLA PLATTER WITH GUACAMOLE, SALSA AND SOUR CREAM
$39/small $69/large
CHIPS AND SALSA WITH GUACAMOLE $29/serves 8



SALADS
Small, serves up to 10 $32
Large, serves 11-16 $52

Baby greens, goat cheese, dried cranberries, maple pecans, balsamic vinaigrette
GARDEN SALAD, BROCCOLI, CARROTS, GRAPE TOMATOES, SWEET ONION, OLIVES, BELL PEPPERS, DIJON VINAIGRETTE
pasta salad with broccoli, olives, grape tomatoes, basil and parmesan


FOOTBALL FAVORITES
*half and full pans unless noted otherwise

MACARONI AND CHEESE $35/$65
FENNEL SAUSAGE AND SWEET PEPPERS SERVED WITH ROLLS $40/$75
GRANNY’S MEATBALLS AND SUNDAY GRAVY SERVED WITH ROLLS $45/$80
Sweet BAKED BEANS WITH MAPLE SYRUP, bacon and MUSTARD $28/$49
BBQ BABY BACK RIBS $14/rack, 3rack minimum
TURKEY AND WHITE BEAN CHILI $40/$75
BEEF AND BEAN CHILI $40/$75
SMOKED PULLED PORK WITH SOUtHERN SLAW AND potato ROLLS $40/$65
SLICED ROSEMARY GARLIC SIRLOIN PLATTER WITH GRILLED ONIONS, HORSERADISH AIOLI AND ROLLS $65 serves 10
SLICED GRILLED HERB CHICKEN PLATTER WITH PESTO MAYO, ROASTED PEPPERS AND ROLLS $58 serves 10
GARLIC AND HERB ROASTED BLISS POTATOES $29/$55
BALSAMIC GRILLED VEGETABLE PLATTER $45 serves 10
3 CHEESE LASAGNA $45/$80
PASTA WITH PROSCUITTO, TOMATOES, PARMESAN, PEAS AND A TOUCH OF CREAM $40/$75
CHICKEN PARMESAN $44/$84
CHICKEN SCALLOPINI WITH SUNDRIED TOMATOES, FRESH MOZZARELLA, FENNEL AND A TOUCH OF CREAM $49/$89
ASSORTED SANDWICH PLATTER for 10 $65/choose any 3 from our sandwich menu

DESSERTS
Assorted BROWNIES, COOKIES AND sweets platter $39/small, $79/large
assorted Fresh fruit and berry platter $39/small, $79/large