Prestige Caterers

crisp phyllo pouches, filled with mushroom duxelles, carrot puree and apple onion confit presented in a pool of sorrel sauce and mache greens

fe si noodles with garlic, scallion and black sesame seeds, pineapple pico d'gallo

herb marinated zucchini and yellow squash layered with fire roasted peppers and portabello mushrooms, on a salad of mustard greens and pea shoots, balsamic reduction and chive oil

apricot preserves & black sesame seeds

zesty peanut sauce

on a garlic round, floret of sun dried tomato mayonnaise

daikon crisp, fried leek

japanese marinated tenderloin wrapped around scallion & carrot

flowering endive petal

melange of mesquite grilled vegetables including zucchini, yellow squash, carrots, eggplant, fennel, sweet vidalia onion, oyster mushrooms and fire roasted peppers

fusing cuisines from the influences of latin cultures, far asia, tuscan italy, the caribbean isles and coastal mediterranean europe

coconut crusted chicken roulade with nori, asparagus and carrot wasabi mayonnaise

assorted sushi made-to-order in front of your guests, displayed on black lacquer platters to include: california maki rolls and hand rolls, tekka maki, kappa maki, special tear-shaped sushi, negari sushi, fresh tuna, yellow tail and salmon, all appropriately garnished with wasabi, pickled ginger and soy sauce

carving of ultra tender, asian marinated eye of oriental veal served on warm garlic croutons, garnished with duck sauce and spicy mustard

fresh, chilled caviar served on ice, garnished with wedges of fresh lemon, capers, diced onion and egg mimosa, with melba rounds, adorned with fresh flowers and offered with chilled vodka

fork-tender medallions of beef dusted in flour, sauteed and topped with a sauce of bordelaise and served over steaming herbed noodles

sun dried tomato, porcini mushroom and vegetable risotto sweetbreads, sauteed chicken livers with onions, grilled vegetable brunoise, caramelized pearl onions, tomato mosaic with essence of basil, artichokes, roasted peppers and frizzled shallots

served with a wild mushroom sauce

served with a tri-color peppercorn sauce

wild rice stuffing laced with cranberry and orange

with roasted pear and rosemary, calvados glaze

ruby red grapefruit and shallot reduction

succulent chunks of beef, stewed "north korean style" and served in a fiery red chili barbecue sauce, over braised cabbage

with sauteed garlic spinach

thinly sliced, breaded eggplant rolled with ground beef in a classic italian sauce

served with fluffy steamed white rice

grilled zucchini, red onion and rustic health loaf, red and yellow cherry tomatoes, green and black olives, red wine vinaigrette and garnished with fresh basil

julienne plum tomato and carrots, chiffonade of cabbage, bean sprouts, laced with cilantro and scallion, with a square spring roll basket, in a honey soy dressing, crowned with fried rice noodles

our finest mixture of baby lettuce and wild field greens to include red oak, minoa, frisee and baby tatsoi, tossed with dandelion greens, herbalized with chive, chervil and sage, crowned with tomato and a julienne of belgian endive, dressed with a balsamic vinaigrette and accompanied buy a wedge of focaccia bread

sinfully rich chocolate mousse, layers of moist chocolate cake, enrobed in chocolate ganache, mango, raspberry and kiwi coulis mosaic

praline brittle and silky smooth chocolate butter cream, layered between chocolate genoise and crisp meringue; caramel glacage-sauce framboise