EISENHAUER’S CATERIN WEDDING MENU

HORS D’OEUVRES

Chicken Satay
grilled-skewered chicken strips marinated in Indonesian spices with peanut oil, brown sugar, soy sauce, garlic and ginger root.
Satay Sauce – peanut butter, coconut milk, honey, lemon juice and soy sauce

Teriyaki Beef Skewers
grilled skewered steak slices marinated in vegetable oil, garlic, soy sauce, pineapple juice, brown sugar and garnished with sesame seeds, sliced green onion and cilantro

Asian Meatballs
baked bite-size meatballs made of ground pork, sweet Italian sausage, ginger, shallots, water chestnuts, soy sauce, and cilantro presented on snow pea picks with Asian sweet dipping sauce

Savory Stuffed Mushrooms:
Pesto & Pine Nut
small mushrooms baked with basil, garlic, pine nuts, panko bread crumbs and an olive oil drizzle

Cheesy Spinach
baked cremini mushrooms filled with breadcrumbs, spinach thyme, oregano, parsley, blended soft white and parmesan cheese

Option Garnish – chopped toasted walnuts

Sausage
oven-baked white mushrooms filled with sauteed sausage, scallions, garlic, panko crumbs, mascarpone, parmesan cheese and parsley

Shrimp Ceviche
blend of finely chopped shrimp, red onion, jalapeno pepper, cucumber, Roma tomatoes, cilantro and avocado, in lime, lemon, and orange, juices, served cocktail style with a crisp sweet potato chip

Salmon Cone
small cone with a smoked salmon rosette, filled with blend of crème fraiche, goat cheese, sour cream, and lemon juice then garnished with capers and dill sprig

Lobster-Potato Petit Four
Yukon gold potato square crisp fried in peanut oil filled with pesto, lobster salad, and garnished with avocado cream

Beetroot & Walnut Mini Tatin with Goat Cheese
puff pastry layered with, toasted walnuts, shallot compote of, butter, balsamic vinegar, & thyme, then chopped beets, and garnished with crumbled goat cheese

Bacon Wrapped Dates with Blue & Goat Cheese
pitted Medjool date filled with blended blue and goat cheese wrapped with hickory-smoked bacon & oven roasted

Endive with Goat Cheese & Honey Glazed Pecan
endive petal with an oval of goat cheese, honey and port wine glazed pecan, fresh fig and garnished with a sprig of frisee

Mushroom Croustades
toasted bread cups filled with sautéed mushrooms in cream, shallots, lemon juice, parsley and chives garnished with shredded parmesan cheese

Flat Iron Steak on Crostini with Caramelized Onions
marinated steak in soy sauce, lemon juice, oil, garlic, and basil- grilled, thinly sliced and served on a house-made crostini with sauteed caramelized onion

Potato & Pea Samosa with Mint Cilantro Sauce & Mango/Tamarin Chutney
Indian style fried dough filled with diced potatoes, peas, minced jalapeno pepper, onion, and spices served with dipping sauce of mint, lemon juice, garlic, jalapeno, and ginger root

Spicy Chicken Flauta with Avocado Cream & Queso Fresco Crumbles
shredded roasted chicken with chopped bell pepper, jalapeno pepper, red onion, garlic seasoning, and salsa roja in a crisp-fried flour tortilla garnished with avocado cream and queso fresco crumbles

SIDE COMPLIMENTS

Yukon Gold Garlic Mashed Potatoes
Yukon gold potatoes, roasted garlic, cream, butter, seasoning

Roasted Red Potatoes
Cut red potatoes with herbs, olive oil, & seasoning, oven roasted

Rice Pilaf
long grain rice, olive oil, yellow onion, seasoning, vegetable broth, garnished with slice green onion

Gourmet Mac & Cheese Bake
macaroni, olive oil, cream and seasoning, cheddar, Gruyere, fontina and blue cheeses, with panko breadcrumb mix of parmesan cheese and smoked paprika

Scallop Potato Cake
Layered thinly-sliced Yukon gold potatoes, garlic, thyme, cream, Gruyere and Parmesan cheese, presented cake style with a cream sauce

Oven-Roasted Vegetables
red bell pepper, yellow sweet onion, tomato wedge, portobello mushroom, zucchini, olive oil & garlic, balsamic vinegar, herbs, seasoning

Pasta in Basil Cream
Fettucine or pasta of choice, olive oil, garlic, tomatoes, white wine, cream, fresh basil, seasoning, and parmesan cheese

SALAD OPTIONS

Roasted Butternut Squash and Honey Goat Cheese
oven roasted cubed butternut squash, finely sliced button mushrooms and red onion, honey goat cheese, sliced almonds on bed of chopped romaine lettuce served with blush wine vinaigrette

Traditional Caesar
romaine lettuce with fresh grated parmesan cheese and house made croutons served with classic Caesar dressing with option of anchovies

Caprese with Oven Roasted Portobello Mushroom
alternating slice(s) of oven roasted balsamic vinegar/olive oil portobello mushroom, tomato, and Mozzarella cheese with thin strips of basil and drizzled with olive oil, kosher salt, ground black pepper and glaze of balsamic vinegar and maple syrup

Big Italian
mixed greens with chopped romaine, red bell pepper, cucumbers, carrot ribbons, grape tomatoes, black olives and crumbled Feta cheese served with house made dressing of parsley, basil, oregano, garlic, red wine vinegar, olive oil, seasoning, and honey

Roasted Bosc Pear with Goat Cheese, and Pistachios
chopped romaine and frisee mix with goat cheese and pistachios tossed in a balsamic dressing topped with oven-roasted Bosc pears and drizzled with a balsamic vinegar reduction sauce and honey

Spinach with Berries and Curry Dressing
baby spinach, sliced strawberries, blueberries, thinly sliced red onion, chopped pecans and honey goat cheese, in a light curry dressing of balsamic vinegar, curry powder, onion, brown sugar, garlic and seasoning

VEGETARIAN ENTRÉE

Ricotta/Feta and Spinach Stuffed Pasta
shell pasta, filled with spinach, ricotta and feta cheese, garlic, basil, Italian seasoning and baked in marinara sauce with a parmesan garnish

Vegetable Torte
roasted zucchini, sauteed red onion, tomatoes, basil, and Italian seasoning, baked spring form style with eggs, cream, milk, mozzarella and parmesan cheese presented as a custard vegetable wedge

Stuffed Portobello Mushroom with Crispy Goat Cheese
large baked portobello mushroom filled with baby spinach, sauteed shallots, and marinara sauce, finished with garlic seasoned breadcrumbs and goat cheese (a vegan cheese can be substituted upon request)

Vegetarian Layered Polenta with Roasted Tomato/Red Pepper Sauce
baked polenta, layered with sauteed eggplant, zucchini, summer squash, sliced mushrooms, garlic, spinach, basil, and sauce of tomatoes, bell peppers, olive oil, and Italian seasoning, shredded mozzarella cheese and served with a red pepper coulis and Italian parsley (a vegan cheese can be substituted upon request)

Aubergine Tagine with Couscous, Lemon and Yogurt
aubergines, plum tomatoes, chickpeas, vegetable stock, chopped apricots and raisins, sweet potatoes, and parsnips stewed with red onion, garlic, celery, cumin, turmeric, coriander and cinnamon, served on couscous with lemon juice, & lemon zest

Vegan

SEAFOOD ENTRÉE

Grilled/Baked Salmon
salmon filet marinated with olive oil, garlic, green onion, grilled and baked with lemon juice and dill

Petrale Sole with Spinach and Sea Scallop
sole filets, spinach leaves, and sea scallops rolled together, baked in clam juice and chicken broth served in a sauteed vinaigrette of tomatoes, tarragon, shallots and fresh lemon juice PRICE TBD

Salmon Coulibiac with Lemon Dill Sauce
seared salmon, on sauteed spinach, onions, & hard cooked eggs baked in puff pastry served with sauce of shallots, wine, cream, lemon juice and dill

Chilean Sea Bass on Sautéed Tomatoes Garlic and Spinach
pan seared sea bass with thyme, seasoning, butter and fresh lemon juice, served on bed of sauteed cherry tomatoes, thinly sliced garlic & fresh spinach, in butter, lemon zest, & lemon juice PRICE TBD

CHICKEN ENTRÉE

Lemon Caper Chicken
butter flied boneless chicken breasts sautéed simmered & baked with lemon, chicken stock, and capers then garnished with chopped parsley & Lemon wedges

Lemon Peel & Ginger Rubbed Chicken
chicken thighs rubbed with a ginger, lemon, honey and soy mixture, baked and served with pan drippings and sliced green onions & lemon wedge

Chicken Marsala
boneless chicken breast strips dredged in a flour mix of paprika, seasoning, garlic and onion powder, cayenne pepper oregano and thyme then pan fried in olive oil, butter, sliced mushrooms, Marsala wine, chicken stock, garnished with chopped chives

Monterey Chicken Roll with Champagne Sauce
butterflied chicken breast rolled up with spinach, onion, Swiss cheese, and breadcrumbs baked with champagne, cream and chicken stock

Teriyaki Chicken
chicken thighs or (choice of chicken cuts), brushed and basted with a prepared mix of soy sauce, cider vinegar, Mirin, Sake, garlic, ginger, sugar and cornstarch, then slowly baked

BEEF ENTRÉE 

Sherry-Braised Boneless Short Ribs
seared short ribs, baked slowly in root vegetables, spices, and beef stock served with a reduction of simmered broth

Tenderloin of Beef
filet mignon medallions, reduction of red wine with balsamic vinegar, butter and chef’s seasoning, garnished with rosemary  PRICE TBD

Santa Maria Style Roasted Tri Tip with Red Wine Sauce
tri tip beef, rub of garlic and onion powder, cayenne, oregano, rosemary and sage served with reduction of red wine, beef broth, garlic, thyme, Dijon mustard and seasoning

Roasted Sliced Prime Rib
prime rib with au jus, served with crème fraiche/horseradish sauce and toasted brioche rolls PRICE TBD

New York Strip Steak
pan fried steak marinated in soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, and Dijon mustard, served in strips and garnished with stir fried garlic, tiny new potatoes, and cherry tomatoes.