© 2006 Poached Pear Enterprises, Inc. All rights reserved.
This menu was for a Spring Outing at one of Oklahoma's many lakes First Course Mediterranean Crustinnies pine nuts, feta, roasted peppers and kalamata olives on a crusty flat bread Greek Tartlets with grilled onions, roasted pepper and feta Tapas Variety cheese, olives and miniature Mediterranean hors d’ oeuvres Second Course Arugala and White Bean Salad with a Rosemary, Garlic, & Lemon EVOO Grilled Wild Mushroom Salad with endive and caramelized onions Moroccan Couscous Salad with grilled spring vegetables Gazpacho Chilled summer soup based of tomatoes and spring garden vegetables Third Course East West Flank Steak with chick pea pilaf and roasted spring vegetables Crispy Duck with herb roasted baby potatoes and grilled vegetable ratatouille Lime & Lemon Grass Grilled Chicken with Curry Coconut sauce & Saffron Buttered Basamati Rice and roasted spring vegetables Fourth Course Mango Sorbet Citrus Sorbet Fifth Course Grilled Mixed Spring Fruits with herb infused honey Fresh Mixed Melon with lime honey dressing Fresh Fruit and Almond Tarts |
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| Poached Pear Catering's Specialty Menu |
| Menu Selections Classic Cesar Salad with Crisp Parmesan Triangles and Herb & Anchovy Essence Croutons The Poached Pear Salad with Wild Baby Greens, Blue Cheese & Toasted Pecans Dressed with Red Wine & Pear Vinaigrette The Wedge Salad with Tender Wedges of Iceberg Lettuce, Fresh Ripe Tomatoes, & Green Onion Dressed with Our Freshly Made Chunky Blue Cheese & Buttermilk Dressing 2nd Course “Plated Entrée” Pecan Grilled Breasts of Chicken with Bacon & Pecan Butter Sauce, Wild Rice Pilaf, Tender Steamed Sugar Snap Peas, and Butter Roasted Beats Tequila Lime Grilled Chicken Tequila Lime Grilled Chicken Breasts served with Roasted Garlic Mashed Potatoes, with a Roasted Vegetable Medley Red Wine & Rosemary Grilled Flank Steak Red Wine & Rosemary Grilled Flank Steak served with Roasted Vegetable Couscous Ratatouille, & Mixed Grilled Vegetables 3rd Course “Plated Dessert” Chef Roy’s Cream & Lemon Layered Cheese Cake with Two Sauces Dark Chocolate Napoleon Dark Chocolate Napoleon with Fresh Strawberries & Cream Tower of Delight Two Flavors of Mouse with Fresh Berries atop a Dark Chocolate Cake & Wrapped with a Thin Layer of Dark Chocolate Forming a Chocolate Tower of Delight |
| Specialty Menus These are a few of my past custom menus that I have enjoyed creating and serving. If you would like to discuss a custom menu for your special event please call Chef Roy @ 918-519-4781 Enjoy! |
| Chutneys Mint Chutney “Pudina Chutney” is very cooling in the summer and is best served with fried snacks like Samosas and Vegetable Chop Coriander Chutney This chutney has fresh, green taste that cools the mouth when served with hot spicy foods Hot Mango Chutney *** Heavier chutney that is hot and spicy sweet Raw Onion Chutney ** Tangy chutney that is also served with fried snacks Hors d’ oeuvres Wraps served with a Ginger Chili Aoli * Vegetarian wrap with black bean, mango, and cilantro or Curried Shrimp wrap with Basamati Rice Samosas * A vegetarian snack filled with potatoes, peanuts, and peas, that is wrapped and fried until crisp Vegetable Chop ** A mixture of cooked vegetables and spices that has been breaded and fried until crisp Indian Meat Balls * Turkey meat balls that are browned and cooked in a creamy curry gravy **** Lamb meat balls Masala are cooked in a spicy hot sauce with fresh tomatoes Naan with Garlic and Cilantro Butter This Indian flat bread is great with the meat balls and chutneys Many other Indian foods and menus available upon request! |