D'Amico Catering is very proud to present the Showcase Menu. Upon your review of this menu, please keep in mind that we are always happy to customize special menus for your particular needs.
Butler Passed Hors d' Oeuvres
Raw/Cold
Blackened Yellow Fin Tuna on Crostini with Mango Ginger Chutney
Smoked Lamb Loin with Sweet Onion Marmalade on Crostini
Walnut and Pomegranate Dip on Golden Beet Chip
Hot
Shrimp Cake with Herbed Mayonnaise
Pan Seared Scallop over Garnet Yam Purée garnished with Frizzled Beets, served on Silver Spoon
Strudel with Wild Mushrooms and Leek
Starter Courses
Raw/Cold
Smoked Shrimp Blini with Caviar and Roasted Pepper Creme Fraiche
Pyramid of Seafood with Lobster, Shrimp, Fresh Oysters, Mussels and Trio of Sauces
Seared Ahi Tuna with Micro Greens and Preserved Meyer Lemon Confit
Hot
Nantucket Bay Scallops with Cauliflower Purée, Baby Leeks and Chive Oil
Bucheron Tart with Roasted Tomato, Caramelized Onion and Baby Arugula
Griddled Polenta Cakes with Duck Confit, Portobello Mushroom and Gorgonzola
Second Courses
Salads
Grilled Asparagus Salad with Frisee, Prosciutto, Gorgonzola Cheese and Orange Balsamic Vinaigrette
Baby Spinach Salad with Portobello Mushrooms, Sicilian Onions, Tomatoes and Bacon Molasses Vinaigrette
Mache with Newsom Ham, Dates and Humboldt Fog Goat Cheese
Main Courses
Broiler and Grill
Bone-In Tenderloin with Black Truffles, Smoked Bacon and Bordelaise Sauce
Veal Rib Chop with Pearl Onion-Currant Compote
Colorado Lamb Porterhouse with Horseradish Foam and Garlic Confit
Roasts
Rotisserie Duck with Dried Sour Cherry and Medjool Date Compote
Roasted Sea Bass with Tomatoes, Olives and Preserved Lemon
Rib-eye Steak with Wild Mushrooms and Bordelaise Sauce
Sauté
Pan Seared Salmon with Saffron and Chive Aioli
Halibut with Onion Confit, Spicy Tomato and Fresh Basil
Range Chicken with Taleggio and Parsley Cream Sauce
Braises
Ginger Crusted Salmon with Port Wine Sauce
Grouper Fillet roasted with Tomatoes, Colored Olives and Basil
Lamb Tagine with Forty Garlic Cloves
Vegetarian
Wild Mushroom and Potato Lasagne with Tomato Coulis
Saffron Pappardelle Pasta with Roasted Tomatoes, Artichokes and Wild Mushrooms
Wild Mushroom and Vegetable Strudel with Port Wine Sauce
Vegetables/Starches
Roasted Green Beans with Oyster, Shiitake and Crimini Mushrooms
Potato Purée with Roasted Garlic
Roasted Sweet Potato Cobbler
Dessert Courses
Cold
Passion Fruit Panna Cotta with Pineapple Compote and Almond Florentine
Dark Chocolate Almond Tower with Mango and Pomegranate Sauce
Hot
Warm Dark Chocolate Trio-Warm Devil's Food Pudding, Black and White Roulade, and Chocolate Mousse Dome
Bittersweet Chocolate Timbale with Crème Anglaise
Croustade of Caramelized Peaches and Wild Blueberries
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