CaterZen By Restaurant & Catering Systems
until 7:00PM
All hot entrées can be delivered as a buffet drop service.
All selections come with fresh baked bread and butter.
All entrees are priced per guest (20-person minimum).
Served with wild rice pilaf and sauteed seasonal vegetables
Roasted garlic, tomatoes, and marinated olives. Served with Artichokes, caper berries, and herbed couscous.
Zucchini, fennel, lemon, and dill wrapped and baked in parchment paper. Served with rice pilaf and seasonal vegetable medley.
Topped with marinated grilled sweet onions, crumbled blue cheese, and drizzled with balsamic vinegar reduction. Served with sautéed farmers market green beans, squashes, carrots, and herb roasted Yukon gold potatoes
Tri-tip marinated and grilled medium-rare, sliced, and served with wild mushroom demi-glace, garlic mashed potatoes and seasonal local vegetables
Served with classic mac-n-cheese and oven-roasted broccoli
Served with vanilla roasted sweet potatoes, sage, sautéed green beans with dill butter and roasted pistachios
Free-range chicken breast stuffed with maple ham and Swiss cheese, lightly breaded with seasoned breadcrumbs and baked until golden brown. Served with a champagne sauce, roasted baby red potatoes, and fresh seasonal vegetables.
Thinly sliced chicken, beef, or tofu fajitas. Served with salsa fresca, house-made guacamole, sour cream, and your choice of salad, flour tortillas, ranchero beans, and Spanish rice
Half-Rack Spareribs with Honey Mustard Barbecue Sauce - Lunch
With charred poblano apple salsa. Served with mashed sweet potatoes and sautéed Blue Lake green beans
Served with grilled seasonal vegetables and grilled garlic bread
Creamy vodka sauce, spring peas, and prosciutto. Served with roasted root vegetables with thyme and shallots, grilled garlic bread
Ragout of braised short rib beef, tomatoes with Parmigiana Reggiano, broccolini, and grilled garlic bread
