MIAMI CATERING

The following items are a sampling of main courses that Hollywood Catering Company can provide.

Poultry / Pork

 

 

Chicken Roulade

medallions of farm raised breast of chicken filled with spinach and shiitake mushrooms, served with a wild mushroom sauce, accompanied by an apple-shaped potato croquette, California green asparagus, baby carrots and roasted red peppers, with a tarragon beurre blanc

 

 

Breast of Chicken with a Wild Mushroom and Herb Crust

pan seared chicken breast, garlic mashed potatoes, roasted zucchini, sun-dried tomato and artichoke ragout

 

 

Lemongrass Chicken

boneless breast of chicken marinated in lemon grass, Thai basil, sweet garlic, a touch of chili, seasoned jasmine rice timbale, watercress, grilled scallions

 

 

Farm-Raised Chicken Paupiette

filled with golden Mantel raisins, spinach and toasted pignoli nuts set atop a stack of white and green asparagus with soft polenta mascarpone in a lemon thyme beurre fondue

 

 

Loin of Pork Stuffed with Dried Fruits

loin of pork stuffed with apricots and prunes, served with a mustard reduction sauce, buttered spaetzle and wine-braised red cabbage

 

Vegetarian

 

 

Portobello Mushroom Tower

grilled portobello mushroom cap filed with a sweet potato puree topped with crispy Tobago onion strings, with sauteed broccolini florets and roasted red pepper with a wild mushroom sauce

 

 

Phyllo Bundle

a melange of sauteed vegetables wrapped in a phyllo bundle with asparagus spears and red pepper coulis

 

 

Giant Spring Roll

with wok fired Napa cabbage, tofu, firecracker peppers and snow pea shoots with a chile-lime vinaigrette

 

 

Pasta Roulade

pasta pinwheel stuffed with a blend of ricotta, Parmesan and mozzarella cheeses in a tomato fondue with roasted vegetables

 

 

Asparagus and Sundried Tomato Risotto

with shaved pecorino cheese under crispy asparagus strings

 

 

Saffron Scented Couscous

with a tagine of roasted vegetables in a spicy harissa broth

 

 

Sweet Potato Agnolotti

with sage cream and brown butter

 

 

Asian Tofu Stir-Fry

Szechwan stir-fried Asian greens, sliced tofu, green onion, toasted sesame seeds, ginger, cilantro, red chillies with teriyaki vinaigrette

 

Fish/Seafood

 

 

Gambas al Ajillo

pan roasted Spanish garlic shrimp on soft polenta with Maryland crab, grilled zucchini, spiced shrimp broth

 

 

Grilled Virginia Trout on Sweet Onion Crepes

grilled smoked trout on sweet onion crepes, mustard greens, horseradish broth

 

 

Paprika Dusted Alaskan Halibut

roasted filet of halibut with baby French beans, oven-dried roma tomatoes and crisp potato-leek cakes

 

 

Tomato, Basil, Mozzarella Stuffed Salmon

salmon filet pocket with fresh buffalo mozzarella, yellow and red tomato concasse, basil julienne, micro basil, broccoli rabe, angel hair pasta, and chunky tomato garlic vinaigrette

 

 

Japanese Lacquered Filet of Salmon

seared Atlantic salmon snap peas, straw mushrooms and rice noodles, miso broth

 

 

Chile and Honey Glazed Snapper

grilled snapper with red pepper, spinach, queso blanco tamale, fava bean and zucchini sauté, ancho chile honey sauce

 

 

Maryland Rockfish and Crab

citrus dusted, grilled rockfish on Silver Queen corn and lump crab ragout, green beans, Old Bay peewee potatoes, lightly-spiked Tabasco roasted red pepper tomato cream

 

 

Lobster Ravioli

Maine lobster, ricotta, mozzarella and Parmesan cheeses with baby corn and green peas, lobster cream sauce

 

Beef/Lamb

 

 

Wood-Grilled Harris Ranch Beef Tenderloin

served with Oregon morel mushrooms, fava beans, California green asparagus, smoked potato puree in a red wine bordelaise

 

 

Barolo Beef Tenderloin

tenderloin of beef roasted over grapevine on butternut squash farro with baby Brussel sprouts, mushroom Barolo wine sauce

 

 

Four Story Hill Farm Dry-Aged Prime Rib of Beef

served with Porcini mushrooms, roasted cipollini onions, California green asparagus, potato crouquete in a Merlot sauce

 

 

Hong Kong Filet of Beef

on rock lobster chow mein with sesame noodles, bok choy, grilled green onion and roasted peppers

 

 

Grilled New York Strip Steak

with potato Brie pie and a melange of seasonal vegetables with a cracked peppercorn sauce

 

 

Pan-Roasted Colorado Lamb Medallions

with arugula and pine nut crust, Mediterranean vegetables and basil polenta cake, with rosemary and thyme jus

 

 

Chimney Smoked Hendler Farm Veal Chop

served with truffled Yukon Gold potato puree, haricot vert, grilled plum tomatoes and creamy chantrelle mushrooms with sauce diable

 

 

Baby Rack of Lamb on Spring Pea Risotto

baby lamb chops with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers, rosemary jus

 

Dual Entrees

 

 

Roast Tenderloin of Beef and Chicken Roulade

filet of beef rubbed in rosemary, thyme, garlic and peppercorn, and farm-raised breast of chicken filled with Prosciutto ham, Emmenthaler cheese, roasted red pepper and arrowleaf spinach served with Gruyere potato diamonds and roasted golden beets with a roasted shallot and cremini mushroom sauce and a light basil sauce

 

 

Maine Lobster Tail and Grilled Coleman Ranch Tenderloin of Beef

served with herbed stuffed plum tomato, asparagus spears, white corn flapjack with sauce Béarnaise

 

 

Kobe Beef Short Ribs and Grilled Maryland Rockfish

Kobe beef boneless braised short ribs and rockfish filet with Yukon gold potatoes, oven roasted beets and French green beans with a Merlot sauce and a citrus fondue

 

 

Sesame-Crusted Chicken with Fire-Cracker Shrimp