Elegancia Cater also offers a wide range of different menus, from cocktail reception, platted dinner, buffet style,
elegant sit down dinner, stations, brunches, pic nick, Barbecues (we are specialized in Brazilian Barbecue).
Our Executive Chef and event specialists will tailor a menu unique to you and your occasion to fit within your budget.
Let us make your event an overwhelming success.
SAMPLE OF PASSED HOR’S D’ OEUVRES SUGGESTIONS
Grilled Shrimp Cocktail– Presented with brandy cocktail sauce.
Crab Crostini– Crab meat and premium cheese atop a toasted French Baggett baked to perfection.
Cucumber Salmon Mousse– Slices of fresh cucumber with smoked salmon mousse AOP.
Chicken Croquettes– Potato dough stuffed with pulled chicken and herbs.
Chicken Dionne– Chicken breast cubes skewered with pineapple, grilled and brushed with a chipotle Sauce.
Chicken Devils– Plums stuffed with tender pieces of chicken breast rolled up with bacon.
Bruschetta– Traditional toasted with tomato, onions, olives, and parmesan cheese slightly broiled.
Spanakopita– Puff pastry filled with sautéed spinach and feta cheese.
Spring rolls– Asian style vegetarian served originally with sweet-n-sharp dipping sauce.
Baked Stuffed Mushrooms– Wild mushrooms stuffed with goat cheese, spinach and herbs
Brazilian Miniature Esfiha– Thin dough filled with ground beef or chicken, herbs and spices baked to perfection.
Beef Satay– On bamboo-skewered pieces of tender meat marinated in spices, seared to a medium rare, served peanut sauce.
Tuna Niçoise – Seared tuna on baby ficelle (canapés).
Phyllo Duxelle– Copped mushroom, herbs, and shallots melting brie (baked).
Lemon Chicken- Chicken breast grilled with lemon thyme and sweet roasted garlic skewered with Cherry tomatoes agave mustard dipping sauce.
Chicken Mango Curry– Grilled diced chicken, fresh mango and mint leaves in a yogurt sauce served in crispy filo shells.
Salmon Endive–Smoked salmon in fraiche dill sauce in an endive spear.
Wrapped Scallops– Scallops wrapped in bacon with chipotle sauce.
Pineapple Lobster– Pieces of Maine lobster tail and roasted Hawaiian pineapple on
a knotted bamboo skewer with sesame-soy vinaigrette.
Chef is Specialty Crab Cake– With cornichon remoulade sauce.
Brushetas tenderloin– Beef tenderloin tapenade with mince tenderloin and cheese.
Tenderloin Crostini– Beef tenderloin topped with horseradish, sundried tomato, horseradish sauce on a toasted crostini.
(Served with a dinner roll and butter)
Spinach–Baby spinach with sliced granny apples, sliced red onion, caramelized almonds, honey-poppy seed dressing.
Organic Greens– With grape tomatoes, feta cheese, homemade croutons and Balsamic vinaigrette.
Creamy Orange–Chopped romaine, red grapes, Spanish onion, honey-glazed almonds and Creamy orange dressing.
Caesar Salad– Green romaine, croutons and Parmesan cheese with Caesar dressing.
Organic Spring Mix–Spring mix with mandarin sections toasted almonds, shredded, red cabbage and carrots, cranberries feta cheese, raspberry dressing.
Chef’s Salad– Baby field greens tossed with assorted berries, dice Gouda cheese accompanied by raspberry vinaigrette.
Strawberry Salad– Crisp romaine lettuce, honey-roasted pecans, and sliced strawberries, honey ginger dressing.
Elegancia Salad– Fresh romaine and organic greens, tomatoes, sliced English cucumbers, and shredded carrots, with feta cheese, balsamic dressing.
Milano Summer Salad– Mixed fresh greens with mozzarella cheese, cherry tomatoes, olives, sliced cucumber and shredded carrots. Serve with pomegranate dressing.
Chicken Marsala– Chicken breast sautéed with Marsala wine and mushrooms.
Crusted Chicken– Chicken breast breaded with crumbs and Parmesan cheese, topped with Dijon Brandy creamy sauce.
Chicken Athena Supreme– Chicken breast stuffed with sautéed spinach and
goat cheese, sundried tomato served with mushrooms sauce.
Chicken Sicilian– Chicken breast stuffed with sundried tomatoes, mozzarella
cheese and fresh basil, Served with a creamy vodka sauce.
Chicken Picatta– Chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice and capers, then baked to perfection.
Chicken Roulade– Chicken breast rolled with, prosciutto, cheese, basil, and baked to the perfection, served with a shitake mushroom sauce.
Chicken Saltimbocca– Chicken breast topped with basil, provolone and prosciutto, served with pesto cream sauce.
Top Sirloin– au jus topped with caramelized onions Beef Medallions–bacon- wrapped top sirloin
medallions in reduced merlot sauce.
Beef Tenderloin– Marinate and moister beef tenderloin rolled in fresh
rosemary, garlic and herbs, and finished with dried cherry port wine can be served (sliced or in caving station).
Rosemary Pork Loin– Sliced and topped with honey-thyme glaze.
Pork Tenderloin Medallions–served with fresh rosemary on top of grilled pineapple wheels.
Stuffed Pork Loin– Pork Loin with a spiced cinnamon apple stuffing topped with bourbon Creamy sauce.
Florentine Pork Roulade– Pork loin stuffed with spinach, feta cheese and prosciutto, served with an apple cider reduction.
Shrimp– Marinated and grilled shrimp in cocktail remoulade sauce.
Scallop Provencal– Seared scallops in lemon wine sauce and herbs, served with Dijon mustard Sauce.
Baked Salmon-marinate Salmon filet marinated and baked to perfection,served with dill sauce.
Tilapia Filet– Milanese tilapia with tomato mango relish sauce.
Tortellini Primavera– Cheese tortellini tossed with vegetables, white wine, olive oil and garlic.
Vegetable Stir Fry– Broccoli, carrots, red peppers, and onions stir-fried in a teriyaki sauce served over white rice.
Spring Rolls–Spring rolls on top of wok-fried cabbage, tofu, sweet peppers and snow pea accompanied by a tomato relish.
Tofu Stir Fry Pasta– Sliced tofu with green onions, toasted sesame seeds, ginger, cilantro, colorful zucchini and vinaigrette, served with aioli penne pasta.
Seared Polenta – seared polenta cake with fresh vegetables and sweet pepper etouffee sauce.
Stuffed sweet Pepper with quinoa, beans, herbs and vegetables (cheese optional).
Vegetable Lasagna – layered noodles with hand-cut vegetables and a three cheese blend.
Baked Tortellini Mama Mia – Five-cheese tortellini with béchamel and tomato sauce on top of a layer of spinach sautéed with herbs, sprinkled with Parmesan cheese and baked to perfection.
Garlic Whipped Potatoes Oven Roasted Potatoes with Herbs, Spices and Cheese
Golden Potatoes with Basil Pesto
Green Beans Almandine– green beans, garlic and almonds tossed with lemon vinaigrette
Lemon Brussels Sprouts – pan-seared Brussels sprouts with lemon and caramelized onions
Long Grain Wild Rice
Sautéed Asparagus with carrots slivers
Slow-Roasted Red Potatoes with Fresh Rosemary and Garlic
Seasonal Sautéed Vegetable Medley in Chardonnay Sauce
Corn Asparagus Risotto – creamy mixture of Arborio rice slow- cooked in vegetable stock and white wine, fresh corn, and asparagus tips, topped with freshly grated Parmesan cheese
Green Beans Provencal – French style cuts sautéed green beans with julienned style sweet colorful Peppers and Almonds
Honey– Amaretto Glazed Baby Carrots
Penne pasta – Choice of 1 sauce from the selection (Alfredo, béchamel, marinara, three-Cheese, Creamy vodka, Carbonara, pesto, chef’s Mediterranean (chunktomato sauce, olives, colorful sweet pepper, onion)
Chef’s Tartlets– With berries and French cream
Crème Brulee – (individual servings)
Tuscan Tiramisu– Features light, creamy custard made with mascarpone cheese and ladyfingers.
Tres Leches Magnifico– A triple-moist pond cake, with sweetened condensed milk, coconut milk and evaporate,
covered and decorated with fresh whipped cream.
Mousse *(individual servings) – Chocolate, guava, passion fruit, or coffee-flavored