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| Sage Kitchen Catering Sample Menu • Chef Barry Kraemer
serving Globall-inspired Recipes & Comfort Foods with a Healthy Twist
all prepared with Fresh, Organic and Natural Ingredients
APPETIZERS
Polenta & Parmesan Sticks with Romesco Sauce
Grilled Ceviche Scallop and Shrimp Cocktail with Bourbon-Mango Dressing
Grass-fed Beef and Lamb Meatballs with Mint-Rosemary-Jalapeno Mustard
Sui Mai Dumplings (Meat, Chicken or Vegetable) with Spicy Ponzu Sauce
Melt-In-Your-Mouth Mac & Cheese Lollipops
Vietnamese Summer Rolls with Smoked Tofu & Shiitake with Orange-Ginger Sauce
Organic Sesame Chicken Satay with Honey-Cashew Sauce
Asparagus wrapped in Turkey Bacon and Puff Pastry
SALADS
BLUE
wedge of Organic Iceberg surrounded by roasted Fingerling Potatoes, Kalamata Olives, and slices of Seared Sesame Tuna and Boiled Egg—all drizzled with Blue Cheese-Walnut Vinaigrette
RED
caramelized Red Onion, grilled Radicchio over fresh Spinach, Red Peppers and toasted Pine Nuts with Pomegranate Molasses and Ruby Red Grapefruit Dressing
YELLOW
Butter Lettuce, grilled herbed Crostini, shaved Parmesan, roasted Artichoke Hearts with roasted Garlic-Caeser Dressing
GREEN
tossed chopped salad of Avocado, Celery, Cucumber, Green & Red Onion, Romaine Hearts, Hearts of Palm, Toasted Pepitas and Cherry Tomatoes with a Lemon-Shallot- Tarragon Vinaigrette
ORANGE
mixed Baby Greens, baked Sesame Tofu Strips, shredded Carrots, marinated sun-dried Tomatoes and Cherries, sliced Oranges, candied Almonds with Orange-Marmalade & Champagne Vinaigrette
SOUPS
Roasted Butternut Squash with Smoked Chestnuts, Fried Leeks & Crème Fraiche
Primavera Minestrone—light Tomato Broth and big chunks of slowly simmered vegetables such as Asparagus, Green Beans, Shiitake Mushrooms, Chickpeas, Green Peas, Spring Onions, and small Pasta Shapes
Buttery Potato Leek with Truffle Oil
Smoky Split Pea with Turkey Bacon and Sweet Potato Hot and Sour with Slivers of Organic Beef or Tofu, Wa ter Chestnuts, Bamboo Shoots, Mushrooms and Celery
Spring Chicken & Vegetable Soup with Rustic Bread Grandma’s Chicken Soup with Kneidlach, Vegetables and Organic Free-Range Chicken
Creamy Mushroom with roasted creminis, shiitakes and portabellos Thai Coconut Chicken with Vegetables
ENTREES
Thai Red Curry Vegetable with Organic Chicken, Tofu, Flank Steak or wild-caught Mahi-Mahi with Jasmine Rice—cooked spicy or mild with Lime Leaves, Lemongrass, Ginger, Red Chili Paste and Coconut Milk
Eggplant Rollitini—thinly sliced Eggplant rolled around Ricotta Cheese, Seasoned Bread Crumbs and Spinach, then smothered with Marinara Sauce, topped with more Bread Cru mbs, then slowly baked, served with side of Linguini or Spaghetti
Mid-East Lamb Kabob and Vegetable Platter—Salads of Fatoush, Tabouli, Hummus and Baba Ganoush, Pita Bread and Tahini Sauce
Chinese Hot Pot—family-style round table of simmering delectable Broth and Dipping Sauces for various fresh Vegetables such as Cabbage, Mushrooms, Snow Peas, Tofu, Onions and Beer-Battered Fish and Vegetables, slivers of Organic Beef all for cooking lightly in the Broth or for dipping into Sauces with chopsticks
Roasted Chicken, Potatoes, Biscuits and Gravy—Lemon-Herb basted Roast Chicken with Savory Root Vegetables and buttery Biscuits
Grilled Miso & Mustard Wild Salmon—grilled to perfection and served with toasted Pilaf of Brown Rice and Quinoa and Mashed Cauliflower
Free-Range Organic Fajita Platter—your choice of Grass-fed Flank Steak, Organic Chicken Breast or Portabella Mushroom, marinated then grilled then mixed with grilled peppers and onions. Platter comes with Mexican Salad, Guacamole, Salsa, Sour Cream, Tortillas, Black Beans and Spanish Rice
Southern Braised Short Ribs—simmered for hours in Red Rooibus Tea, Molasses, Savory Vegetables and Shiraz, served with Mashed Sweet Potatoes & Plaintains, Collard Greens and Cornbread
Brazilian Carnival--a family-style meal including the main dish of Fejoida, a simmered Black Bean Stew with or without Meats, and an array of flavorful side dishes: Shredded Collards in Garlic, Steamed Yucca Root, Beet Salad, Tomato Salad, Salted Cod Balls, Toasted Farofa, Steamed Rice and many Vegetables
Chicken Cacciatore—slowly braised Organic Chicken in a Mushroom-Red Wine-Tomato Gravy with Peppers and Onions, truly melts in your mouth, served over Rice Pilaf or Pasta
Moroccan Pilaf and Vegetable Platter—mixture of toasted Millet, Brown Rice and Bulghur Wheat cooked with Saffron, Turmeric, Ginger, Paprika and Cardamom with toasted Pistachio Nuts, Carrots, Cauliflower, Currants, and oven-fried breaded Eggplant and Portabella Mushrooms | |
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