Menu Ideas

“What can you make for me, Tina?”
Although some of my clients have very definite ideas about what and how they want me to prepare food for their events or weekly menus, other people ask me for suggestions.

When I first start working with new clients for an event or weekly meal planning, I usually talk to them about what foods and flavors they like and how they want to serve the food—plated or buffet-style for an event, for example. I also ask how many people they want to feed, whether any of them are children, and if anyone has any food allergies or diet requirements. Then I consider all of those factors, along with what fresh produce is currently available, to create a menu (or, in the case of weekly clients, several meals) that meets their needs and budget.

Here are some examples of menus I’ve made in the past few years, as well as some of the options I’ve given to clients who were undecided. If you are thinking of hiring Sage Catering for an event, please don’t think that these are your only options—I encourage you to browse the recipes and photographs on the blog for other ideas, or simply to tell me your favorite foods so we can work together to customize a menu that is perfect for you.

Sage Catering Sample Menus

Rustic Dinner (plated dinner)
Hors d’oeuvres
Antipasti Platter

Plated Dinner
Moroccan Chicken with Preserved Lemons and Olives (shown at right)
Large-Grain Couscous
Roasted Eggplant and Red Peppers
Arugula Salad with Beets, Goat Cheese and Walnuts
Rolls

Dessert
Rhubarb Crumble with Vanilla Ice Cream (at right)

Summer Wedding (buffet)
Hors d’oeuvres (passed)
Citrus Shrimp on Rice Crackers (at right)
Tomato, Mozzarella and Basil Skewers
Crackers with Assorted Cheeses, including Beecher’s Flagship

Buffet
Halibut with Chermoula Sauce
Marinated and Grilled Tri-Tip
Grilled Asparagus
Yukon Potato Salad with Herbed Vinaigrette
Corn Salad with Tomatoes and Basil (at right)
Caesar Salad
Strawberries
Bread–French Baguette and Essential Bakery Mille Grain
Olive Oil and Balsamic Vinegar

Some Summer Menu Options
Salads
Roasted Fingerling Potato Salad with Fresh Herb Vinaigrette
Corn, Tomato and Basil Salad (at right)
Mediterranean Orzo Salad with Roasted Peppers, Olives and Feta
Mixed Green Salad with White Wine Vinaigrette

Entrées
Grilled Salmon with Herb Yogurt Sauce
Grilled Sesame Salmon
Molasses-Glazed Chicken
Lemon Chicken Salad with Peppers
Curried Chicken Salad with Celery, Peppers and Currants (at right)

Desserts
Triple Chocolate Brownies
Lemon Bars
Sugar Cookies

Three Winter Meal Ideas
1 (plated)
Seared Halibut over White Beans, Leeks and Sweet Potatoes in Broth (at right)
Roasted Brussels Sprouts
Arugula Salad with Pears and Citrus Vinaigrette

2 (plated or buffet)
Moroccan Chicken with Preserved Lemons and Olives, served over Couscous
Beets with Citrus and Goat Cheese (can be left on the side)
Butter Lettuce Salad with Carrots, Jicama and Hazelnut Vinaigrette

3 (plated or buffet)
Roasted Beef Tenderloin with Horseradish
Au Gratin Potatoes
Spinach Salad with Beets and Citrus

Buffet Ideas
Hearty Fall Hors d’oeuvres
Grilled Charcuterie Platter (grilled sausages and assorted mustards) (at right)
Poached Prawns with Cocktail Sauce
Antipasti Platter with Artisan Cheeses and Marinated Vegetables
Sliced Bread and Crackers
Spiced Nuts (at right)
Deviled Eggs
Meatballs
Empanadas (potato or chicken)
Cheddar-Encrusted Olives
Roasted Vegetable Skewers
Petit Croque-Monsieur
Tuna Niçoise Ficelle
Cheese Fondue with Accoutrements

Spring/Summer Hors d’oeuvres
Mango Salsa in Endive Petals (at right)
Citrus Shrimp on Rice Crackers
Steak Bites with Salsa Verde on Potato Crisps (at right)
Cherry Tomatoes with Fresh Mozzarella and Pesto
BBQ Shredded Chicken on Plantain Chips
Tea Cookies and Berries
Chocolate Brownie Bites

Child-Friendly Menu Options
A number of my regular clients have children and although I don’t have kids myself, I’ve learned over the years what many of them will (and will not) eat. Here are some dishes that have been favorites of many of the families for whom I’ve catered multiple times:

Turkey Meatloaf with Gingered Barbecue Sauce (at right)
Lemon Chicken
Barbecued Chicken
Beef or Turkey Chili
Roasted Chicken
Au Gratin Potatoes
Oven Fries
Meatballs in Tomato Sauce (at right)
Chicken Stew and Biscuits
Macaroni and Cheese
Jambalaya and Rice
Chicken Enchiladas with Red or Green Sauce
Fish in Parchment with Herb Butter, Potatoes and Spinach
Grilled Skirt Steak with Salsa Verde
Pork Tenderloin with (1) Mustard Glaze, (2) Port Sauce Reduction, or (3)Marinated and Grilled

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One response to “Menu Ideas

  1. Pingback: Happy Birthday to Us | Thyme with Sage

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