We could not be happier with Emily's Catering! We have re-tooled our menu a bit, and they've been super accomodating. They told us to pick 4 out of the 8 stations they suggested, but when I gave feedback, they are giving us 5 stations, and several of them are hybrids of 2 stations. So we're getting a TON of food! And it's more than I could have dreamed in terms of the quality of ingredients and the plenthora of options. Soooo happy! I want to eat it NOW!
I think this menu has enough options for carnivores, vegetarians, picky eaters, bland & spicy lovers alike!
So here's our menu:
Passed Appetizers:
Ahi Tuna Taco
Scallop ceviche shooters
Shrimp lollipop with cilantro pesto
BBQ Duck & Wild Mushroom Quesadilla
Foie Gras BLT
Emily’s Pizza (gorgonzola, sauteed onions, pear)
Goat cheese popovers with honey and apricot jam
Mini beef wellington
Stationary Appetizers:
Mediterranean "Grazing Table" - marinated olive medley, vine ripened tomato bruchetta laced with fresh roasted garlic, sundried tomato tapenade with goat cheese, hummus, baba ganouj, marinated peppers, and grilled artichoke hearts. Accompanied by pita crisps and crostini.
Dinner Stations:
Middle East "Rock the Casbah": Petite lamb loin, rubbed with Moroccan spices and grilled on site and served with our tasty cucumber/yogurt sauce, couscous tossed with fresh and dried appricots, fresh figs and mint along with curry spiked pumpkin puree.
Asian "From the Sea": Petite grilled salmon filets, brushed with sweet & spicy teriyaki glaze and garnished with black & white sesame seeds and candied orange peel (served cold); Sesame Broccoli; Stir Fried Vegetables; Shrimp Fried Rice
North America "Salad Station": Cold salad station, with southwest roasted lentil salad; white bean, carmelized onion, and fresh thyme; lemon & citrus marinated grilled asparagus garnished with lemon zest; fresh mozzarella, basil, tomato & roasted garlic tossed with 25 year old balsamic vinegar and extra virgin olive oil
Europe "Risotto & Savory Crepe Station": made to order savory crepes with a choice of wild mushroom ragout, summertime vegetable ratatouille, mandarin duck - rolled into petite crepes; Pommes Frite in bamboo cones with a host of toppings; Risotto Milanese with a variety of fresh toppings including chives, bacon, sauteed spinach, mushrooms, gruyere cheese
Latin America "Southern Grill": Fresh from the grill herb marinated flatiron steak with grilled tomatoes and red noion marmalade; adobe grilled chicken kebobs; grilled mahi mahi kebobs; grilled corn on the cob with chili powder, lime and cojita cheese
