2018 Holiday Menu

Fork Header Underline Black

Menu 1

Fig and Mascarpone Cheesecake Displayed with Selection of Crackers

Flight of Local Producers and Artisan selection of Cheeses with English Crackers,

Fig Jam and Spiced Nuts

Korean Barbeque Pork Sliders with House Kimchi

Flatbread with Roasted Heirloom Tomatoes, Burrata and Fresh Basil

Wild Rice and Scallion Galettes with crème fraiche and Caviar 

Mini Chorizo Meatballs with Tomato Jam

Individual Crudité with Beet Hummus

Mini Cannoli with Ricotta Cheese and Grand Marnier

Mini Brandied Cherry Tarts

Selection of Holiday Cookies



Arugula, Endive, Radicchio, Seasonal

Plums, Goat Cheese, Candied Walnuts with House Made Champagne Vinaigrette

Chef Carved Sea Salt and Garlic Crusted Prime Rib Roast with Horseradish Cream

or Port, Candied Shallot Glaze

Local Airline Chicken Breast stuffed with Goat Cheese and Pancetta

drizzled with Apricot Glaze

Thinly Sliced Idaho and Sweet Potatoes with Crème Fraiche,

Garlic, Herbs and Gruyere

Roasted Root Vegetables with

Olive Oil and Fresh Rosemary

Artisan Breads with European Butter

Individual S’more Entremet

Selection of Holiday Cookies

Organic Locally Roasted Coffee with Creamers and Sugars



Menu 2

Southwestern Torte with Olives, Scallions, Chipotle, Tomatoes, served with Fancy Crackers

Slider Bar with Angus Beef, Portobello Mushrooms, Cheese, Spicy Aioli, Mini Buns

Individual Jumbo Shrimp Cocktail with St. Elmo’s Cocktail Sauce

Edamame Hummus and Spicy Greek Yogurt Dip

with Pita Chips, Celery Sticks, Carrot Sticks,

Radish, Cauliflower Florets, Broccoli Florets, Cherry Tomatoes

Bacon Wrapped Dates with Blue Cheese and Maple 

Saffron Risotto Cakes with Aged Parmesan

Sesame and Soy- Marinated Beef Skewers

Whole Baked Brie with Dried Cherry, Pistachio and Caramelized Onion Relish and Crackers

Mini Cherry Cheesecakes

Mini Tres Leches

Chocolate Truffles

Selection of Holiday Cookies



Shaved Brussel Sprout and Kale Salad with Pancetta, Macadamia Nuts,

Shaved Parmesan and Champagne Vinaigrette 

Cedar Plank Grilled Salmon with

Fresh Tarragon and Lemon Aioli

Honey Roasted Pork Loin with

Pears and Fresh Sage

Steamed Multi Colored Fingerling Potatoes with Truffle Oil and Fresh Dill

Roasted Rutabaga, Turnips and Parsnips  with Olive Oil and Thyme

Jalapeno Corn Bread

Apple Spice Cake with Caramel Sea Salt Gelato

Selection of Holiday Cookies

Organic Locally Roasted Coffee with Creamers and Sugars



Menu 3

Mixed Baby Lettuces with Roasted Beets,

Toasted Walnuts, Local Chevre

and Creamy Citrus Vinaigrette

Pan Seared Halibut with

Roasted Fennel and Saffron Beurre Blanc

Chef Carved Angus Beef Tenderloin

with Bordeaux Reduction and Stilton Butter

Layered Idaho and Sweet Potato with Cream,

Garlic and Fresh Parmesan

Haricot Vert Bundles with European Butter and Sea Salt

Roasted Brussel Sprouts with Caramelized Onions and Roasted Garlic

Rosemary Focaccia Bread

White Chocolate Cheesecake

Mini Lemon Curd Tarts

Selection of Holiday Cookies

Organic Locally Roasted Coffee with Creamers and Sugars



© 2024 Jacquie's Gourmet Catering. All Rights Reserved.
crossmenuchevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram