Here are some menus that you can download:
Appetizer Options
Eggplant Rollatini
Stuffed Mushrooms
Franks in a Blanket with Stone Ground Mustard
Empanadas (beef, chicken, or vegetable)
Chicken or Beef Sate with Thai Peanut Dipping Sauce
Raspberry or Jalapeno Brie Bites
Potato "skins" topped with bacon, cheddar cheese, sour cream, chives (bacon can be omitted)
Mini Crab Cakes
Pear and Gorgonzola Quesadillas
Crostini with Goat Cheese and Sun Dried Tomatoes
Appetizer Displays
Shrimp Cocktail
Warm Bean Dip with Tortilla Chips
Baba Ghanoush (Eggplant Dip) with Pita and Pita Chips
Hummus with Grilled Pita and Pita Chips, accompanied with olives, sliced cucumber, and grape tomatoes
Chopped Liver (or Pate) with Bread Slices
Crudite Platter (Assorted Raw Vegetables)
Roasted Vegetables in Olive Oil and Herbs (eggplant, zucchini, bell peppers, mushrooms)
Lox (cured salmon)
Cheese and Fruit
Salads
Spinach Salad with Candied Walnuts, Dried Cranberries, and Lemon Vinaigrette
Vegetarian Nicoise: Mixed Greens with Grape Tomatoes, String Green Beans and Balsamic Vinaigrette
Mixed Greens with Mandarin Oranges, Candied Walnuts and Citrus Vinaigrette
Greek Salad: Romaine Lettuce, Tomato, Cucumber, Olives, and Vinaigrette
Mediterranean Salad: Mixed Greens with Olives, Feta, Tomatoes, Vinaigrette and Croutons
Strawberry Salad: Romaine Lettuce with sliced red onion, strawberries and Lemon Poppy Seed Dressing
Entremes (to clean your palate)
Citrus Sorbet served on a lemon crown
Chicken Entrees
Roasted Chicken with Garlic and Fennel
Lemon-Garlic-Rosemary Roasted Chicken
Herb Roasted Chicken
Grilled Chicken with Orange-Soy Marinade
Roasted Chicken in Spiced Tomato Sauce
Chicken Marsala, with Mushrooms and Marsala Wine
Stuffed Breast of Chicken with Savory Bread Stuffing, topped with an Orange and Honey Glaze
Chicken Piccata, with White Wine, Lemon Juice, Capers and Butter
Balsamic Chicken with Artichokes
Roasted Cranberry Chicken
Beef and Lamb Entrees
Grilled Rib Eye with Wild Mushroom and Red Wine Reduction Sauce
Sliced Prime Rib with au jus
Garlic Grilled Skirt Steak
Lamb Kebabs
Coffee Rubbed Grilled Lamb Chop
Veal Parmesan
Veal Marsala
Carved Items (for a Buffet)
Roast Top Round of Beef with Fresh Cracked Pepper
Roast Tenderloin of Beef with Bearnaise Sauce
Smoked Turkey with Cranberry and Honey Glaze
Ham with Orange and Brown Sugar Glaze
Roast New York Strip of Beef with Horseradish Sauce
Roast Pork Loin with BBQ and Tequila Glaze
Roast Breast of Turkey
Roast Lamb with Mint Jelly
Mustard Glazed Corned Beef
BBQ Fresh Brisket
Seafood Entrees
Grilled Salmon with Fennel Butter Sauce
Salmon Primavera
Shrimp Scampi with Spaghetti
Sole Francaise with Light Lemon Butter Sauce
Pasta
Penne Alla Vodka
Farfalle with Pesto and Grilled Chicken
Seafood Penne
Shrimp Scampi with Spaghetti
Linguini with Red or White Clam Sauce
Ziti Marinara
Lasagna
Vegetarian Entrees
Vegetable Napoleon (red pepper, Portobello mushroom, zucchini, eggplant, and goat cheese)
Lasagna
Ziti Marinara
Vegetable Side Dishes
Green Beans with Almonds
Grilled Green Beans
Grilled Asparagus
Carrots with Ginger and Sesame
Roasted Rainbow Cauliflower
Roasted Corn and Roma Tomatoes
Roasted Summer Squash, Broccoli, Zucchini, and Carrots with Basil
Fresh Broccoli and Julienne of Carrot
Broccoli Au Gratin
Potato and Rice Side Dishes
Baked Sweet Potatoes and Apples
Confetti Rice (Rice with Multi-Colored Bell Peppers)
Couscous
Roasted New Potatoes
Roasted Garlic Smashed Potatoes
Autumn Vegetable Risotto Cakes
Creamy Mushroom Risotto
Rice Pilaf with Roasted Garlic and Spinach
Wild Rice with Dried Fruits
Potato Pancakes
Dessert
Wedding Cake
Assorted Cookies and/or Cakes
Beverages
Soda and water
* Ask about bar, wine and champagne options
Coffee and Tea
Contact us for your next event!
Jeff Blumer, Owner/Chef
Phone: 937-479-8879
Fax: 888-883-3812
Email: Jeff@BellyfireCatering.com