Special Event Menu Selections

2009

 Course 1  (stationary buffet)

·Fruit & berry salad with ginger syrup and mint garnish 

·Imported exotic cheeses, fig & almond paste, quince paste, caviar & assorted artisan breads

Course 2  (silver tray pass - appetizers)  choose 2

·Endives stuffed with macadamia, mango & cream

·Stuffed figs - marinated in sherry, stuffed with smoked mozzarella, wrapped in proccuito    and seared

·Mini quiche in Portobello mushroom crust

·Cherry tomato stuffed with chicken and cilantro aioli

·Goat cheese, watercress & toasted pecan on cinnamon raisin bread

·Smoked salmon with red onion & pear relish on brioche

·Seafood salad, avocado & mango on dark bread

·Cucumber with mandarin & pineapple mint scented cream on brioche

·Roast beef & cheese with horseradish dressing on potato bread

·Turkey, bacon, Swiss cheese, lettuce & tomato club sandwich

·Sliders:  mini cheeseburgers on brioche with gorgonzola & caramelized onion

Course 4 (salad)  choose 1

·Arugula, peach, almonds and gorgonzola salad (with champagne vinaigrette)

·Orange, herb & watercress salad  (with white wine & curry dressing)

·Caprese Salad (fresh Buffalo mozzarella, tomatoes, and basil in a Tuscan vinaigrette) with roasted marinated red peppers

·Red wine soaked Portobello mushroom over herbs & mixed greens with mustard vinaigrette

·Herb Garden salad with sunflower seeds, dandelion seeds, pumpkin seeds and nuts and maple vinaigrette

·Arugula, pear, gorgonzola & pecan salad (with hazelnut & champagne vinaigrette)

·Caesar -romaine lettuce, shaved parmesan, artisan bread croutons & creamy Caesar dressing

·Adobe Garden Salad w/ black-eyed peas, cilantro, red onion, sweet corn & red wine vinaigrette

·Blood Orange, beet & herb salad with Tarragon& pomegranate vinaigrette

·Greek Salad w/ Persian cucumber, tomato, sweet onion, assorted imported olives & Fete cheese

·Spinach salad w/ apples, bacon (imitation bacon on request), blue cheese, candied walnuts, red onion & maple vinaigrette

Course 5  (pasta/potato)  choose 1

·Farafalle pasta salad with basil, mint & walnut pesto

·Tricolor rotini pasta with mozzarella & loccatelli cheese, tomato, broccoli florets, turkey pepperoni, and light balsamic vinaigrette

·Penne with basil & sun dried tomato pesto

·Red, white and indigo potato salad with basil & sun dried tomato cream

·Couscous with cilantro, capsicum & cucumber

·Brown rice Taboulah with green onion, mint, tomato & cucumber

·Whole-wheat spaghetti with lemon, arugula & pistachios

·Roasted Tri color potatoes with lemon butter and rosemary

 ·Scalloped potatoes with leeks

Course 6 (poultry/fish/meat – main course) choose 2

·Honey lavender chicken

·Honey Dijon chicken with tarragon

·Pineapple coconut chicken

·Butter & sage roasted chicken

·Garlic & cumin roasted chicken

·Chicken breast with double garlic or cilantro aioli

·Blonde chicken cacciatore with white wine, olives, and Mediterranean herbs and brown rice

(Note: omit course 5 when choosing this option)

·Beer battered chicken with warm honey dip

·Turkey fillet with vermouth & sage

·Smokey shrimp with corn & Vidalia onion grits

(Note: omit course 5 when choosing this option)

·Grilled salmon with mango chutney

·Grilled salmon with lemon & pesto

·Buttery Roman sole fish

·Cuban tuna steak (with lemon, cilantro & cumin)

·Pomegranate & star anise flank steak

·Ginger & pepper flank steak

·Veal chop with butter, lemon & sage

·All American BBQ short ribs

·Pork loin with Madeira marinade

·Roasted French cut lamb chops

Course 7 (veggies – served with main course) choose 1

·Turnip & pear puree

·White beans with sage

·Warm lentil salad

·Roasted asparagus with shaved parmesan and orange champagne vinegar

·Spicy Szechwan broccoli

·Green beans almandine (with or without bacon)

Course 8 (sweets) assortment to be determined

·Mini flourless chocolat (molten chocolate cake) with raspberry garnish

·Chocolate ganache coved strawberries

·Chocolate ganache coved frozen banana morsels with toasted hazelnut

·Rosewater madelaines

·White chocolate and macadamia scones

·Chocolate chip cookies

·Coconut macaroons

·Assorted cookies

·Brownie bites

· BINK’s signature Lavender Angle Food Decadence Cake

·Pumkin, Cherry, Apple, Country Pear, Lemon Meringue, Pecan, or Coconut Custard Pie

·Lemon Citron Bars

·Carrot Cake

·Tirimisu Bars

Course 9

·Complimentary coffee and tea bar/station

TERMS & PRICING 

Menu selection includes all client menu selections above plus flat and sparkling bottled water, coffee and tea

$57 per person

-Complimentary services: 3- 4 servers, buffet table, champagne glasses, white china dinner plates (up to 40 guests) , flatware, and white (paper)  elegant dinner napkins

**Additional services offered:

crystal, china, flatware, tables, chair, linen rentals and beverage services

Please inquire for pricing

          BINK’s Catering terms: a non-refundable deposit of 25 % will be required with the signed final proposal in order that we may reserve the event date on our calendar.  This contract

will includes all labor, estimated rentals, food, delivery and coordination fees and tax  as will be detailed in the final proposal agreement.  The remaining 75% percent  of the estimated charges are due

7 days prior to event.   Cash or checks are acceptable forms of payment.  Please make all checks payable to BINK’s Catering.  PayPal/credit card  payments are also accepted.  Please inquire for PayPal invoice and card payment.

tel   310.424.8539          fax   323.461.8001          info@binkscatering.com