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2016 General Menu NEW

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1000 LANCASTER AVE BERWYN, PA 19312 (610) 647-7243 WWW.SAGECATERING.COM
COCKTAIL HOUR
•
DINNER
•
DESSERT
COCKTAIL HOUR
PASSED HORS D’OEUVRES
GORGONZOLA FIG TART
Mascarpone and gorgonzola cheese in a flakey pastry shell
PETITE LAMB CHOP
Crusted with fresh herbs and a honey balsamic reduction
TUNA MANGO CRISP
Ahi tuna, mango in a crispy wonton shell Thai lime reduction
CHICKEN SATE
With traditional Thai peanut sauce
CURRIED VEGETABLE FALAFEL
ASIAGO BEEF CROUSTADE
Beef tenderloin on Asiago shortbread with tomato basil relish
PHILLY STEAK EGG ROLL
Philly style beef “wit” sautéed onions, American cheese and long hot ketchup
LUMP CRAB CAKE
With remoulade
MARGHERITA
Grilled ciabatta with sun dried tomato, parmesan, fresh pesto and extra virgin olive oil
BUTTERNUT SQUASH SOUP
Creamy seasonal soup served with a spiced crème fraiche
BACON SCALLOPS
Sea scallop wrapped in bacon with mango coulis
CHILI RUBBED SHRIMP
Jumbo shrimp with mild chili rub and barbeque hollandaise
SUGAR CANE CHICKEN
Sweet cornflake breaded chicken with spicy raspberry sauce
COCKTAIL HOUR
PASSED HORS D’OEUVRES
SMOKED SALMON
With house-made potato crisp and dill crème fraiche
CHINESE TAKE-OUT
Glazed noodles with fresh Asian vegetables served in a take-out box
WILD MUSHROOM TART
Sautéed wild mushroom duxelles and gruyere cheese, pesto aioli
GAZPACHO
Traditional chilled tomato soup with seasonal flavors, garnished with cucumber
SUSHI
A variety of traditional Sushi rolls
BEEF EN CROUTE
Beef tenderloin, mushroom duxelle wrapped in puff pastry with a mild horseradish sauce
FISH & CHIPS
White fish on a house-made potato crisp with micro greens and malt vinegar aioli
DUCK CONFIT
Shredded duck and caramelized onions on toasted brioche with orange ginger crème fraiche
TOMATO SOUP SHOOTER
Served with a mini grilled cheese sandwich
CEVICHE CUCHARA
Shrimp and scallop ceviche in citrus vinaigrette
FOIE GRAS CROUTON
Sautéed Fois Gras served on a brioche crouton, topped with cranberry and leeks
PIGS IN A BLANKET
With apricot Dijon
MAHI MAHI TACO
Grilled, served in a flour tortilla shell, avocado and red onion garnish topped with chipotle aioli
COCKTAIL HOUR
PASSED HORS D’OEUVRES
SWEET POTATO CHEESECAKE
Topped with goat cheese and candied nuts
CARNITAS
Shredded pork on a tortilla crisp with avocado queso fresco
SHRIMP COCKTAIL
Lemon poached shrimp with Old Bay and cocktail sauce
THE “CUBAN”
Shredded mojo pork, prosciutto, Swiss cheese, apricot Dijon, relish on a toasted sweet baguette
MINI TOSTADAS
Shredded chicken breast, chorizo sausage and cheddar cheese in a corn tortilla cup
PEKING DUCK ROLL
Shredded duck and vegetables with Thai orange marmalade
TWICE BAKED POTATO
Topped with bacon
STATIONARY DISPLAYS
ARTISAN CHEESE BOARD
Imported and domestic cheese accompanied by honey, fig preserves,
fresh fruit, spiced nuts, baguette and flat breads
CLASSIC FLATBREADS
Chef’s selection of flat bread with fresh seasonal toppings
CHARCUTERIE
A variety of savory cured meats, pate and
imported cheese served with crusty bread
ANTIPASTO
Prosciutto, soprasada, fresh mozzarella, grilled vegetable salad, imported marinated olives, stuffed
grape leaves and traditional hummus
With fresh baguette and a variety of flatbreads
SOUTHWEST
Homemade guacamole, pico de gallo, queso fresco, black beans and corn, mango salsa
With homemade corn and flour tortilla chips
TASTE OF TUSCANY
Olive oil tasting selection displayed in classic Italian Fusti ,
With a selection of artisanal breads and other accoutrements
GARDEN VEGETABLE CRUDITE
Fresh, crisp vegetables with a parmesan dip
THE ULTIMATE SEAFOOD EXPERIENCE
Displayed in an ice sculpture, featuring
your choice of three:
“Old Bay Style” Shrimp
Jumbo Shrimp Cocktail
Oysters On the half shell
Snow Crab Claw
Signature Ceviche
Smoked mussels
Steamed Clams
Grilled Octopus
MARTINI BAR
Roasted garlic smashed potatoes,
Traditional Risotto or
White Cheddar and Brie Mac and Cheese
Topped with your self service choice of three:
Shredded Prime Rib Burgundy
Mediterranean Chicken
Vegetable Ragout
Seafood Newburg
Chicken Pot Pie
Southern Style Pulled Barbeque Pork
Beef Chili
Vegetable Chili
STATIONARY DISPLAYS

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2016 General Menu NEW

  • 1. 1000 LANCASTER AVE BERWYN, PA 19312 (610) 647-7243 WWW.SAGECATERING.COM COCKTAIL HOUR • DINNER • DESSERT
  • 2. COCKTAIL HOUR PASSED HORS D’OEUVRES GORGONZOLA FIG TART Mascarpone and gorgonzola cheese in a flakey pastry shell PETITE LAMB CHOP Crusted with fresh herbs and a honey balsamic reduction TUNA MANGO CRISP Ahi tuna, mango in a crispy wonton shell Thai lime reduction CHICKEN SATE With traditional Thai peanut sauce CURRIED VEGETABLE FALAFEL ASIAGO BEEF CROUSTADE Beef tenderloin on Asiago shortbread with tomato basil relish PHILLY STEAK EGG ROLL Philly style beef “wit” sautéed onions, American cheese and long hot ketchup LUMP CRAB CAKE With remoulade MARGHERITA Grilled ciabatta with sun dried tomato, parmesan, fresh pesto and extra virgin olive oil BUTTERNUT SQUASH SOUP Creamy seasonal soup served with a spiced crème fraiche BACON SCALLOPS Sea scallop wrapped in bacon with mango coulis CHILI RUBBED SHRIMP Jumbo shrimp with mild chili rub and barbeque hollandaise SUGAR CANE CHICKEN Sweet cornflake breaded chicken with spicy raspberry sauce
  • 3. COCKTAIL HOUR PASSED HORS D’OEUVRES SMOKED SALMON With house-made potato crisp and dill crème fraiche CHINESE TAKE-OUT Glazed noodles with fresh Asian vegetables served in a take-out box WILD MUSHROOM TART Sautéed wild mushroom duxelles and gruyere cheese, pesto aioli GAZPACHO Traditional chilled tomato soup with seasonal flavors, garnished with cucumber SUSHI A variety of traditional Sushi rolls BEEF EN CROUTE Beef tenderloin, mushroom duxelle wrapped in puff pastry with a mild horseradish sauce FISH & CHIPS White fish on a house-made potato crisp with micro greens and malt vinegar aioli DUCK CONFIT Shredded duck and caramelized onions on toasted brioche with orange ginger crème fraiche TOMATO SOUP SHOOTER Served with a mini grilled cheese sandwich CEVICHE CUCHARA Shrimp and scallop ceviche in citrus vinaigrette FOIE GRAS CROUTON Sautéed Fois Gras served on a brioche crouton, topped with cranberry and leeks PIGS IN A BLANKET With apricot Dijon MAHI MAHI TACO Grilled, served in a flour tortilla shell, avocado and red onion garnish topped with chipotle aioli
  • 4. COCKTAIL HOUR PASSED HORS D’OEUVRES SWEET POTATO CHEESECAKE Topped with goat cheese and candied nuts CARNITAS Shredded pork on a tortilla crisp with avocado queso fresco SHRIMP COCKTAIL Lemon poached shrimp with Old Bay and cocktail sauce THE “CUBAN” Shredded mojo pork, prosciutto, Swiss cheese, apricot Dijon, relish on a toasted sweet baguette MINI TOSTADAS Shredded chicken breast, chorizo sausage and cheddar cheese in a corn tortilla cup PEKING DUCK ROLL Shredded duck and vegetables with Thai orange marmalade TWICE BAKED POTATO Topped with bacon
  • 5. STATIONARY DISPLAYS ARTISAN CHEESE BOARD Imported and domestic cheese accompanied by honey, fig preserves, fresh fruit, spiced nuts, baguette and flat breads CLASSIC FLATBREADS Chef’s selection of flat bread with fresh seasonal toppings CHARCUTERIE A variety of savory cured meats, pate and imported cheese served with crusty bread ANTIPASTO Prosciutto, soprasada, fresh mozzarella, grilled vegetable salad, imported marinated olives, stuffed grape leaves and traditional hummus With fresh baguette and a variety of flatbreads SOUTHWEST Homemade guacamole, pico de gallo, queso fresco, black beans and corn, mango salsa With homemade corn and flour tortilla chips TASTE OF TUSCANY Olive oil tasting selection displayed in classic Italian Fusti , With a selection of artisanal breads and other accoutrements GARDEN VEGETABLE CRUDITE Fresh, crisp vegetables with a parmesan dip
  • 6. THE ULTIMATE SEAFOOD EXPERIENCE Displayed in an ice sculpture, featuring your choice of three: “Old Bay Style” Shrimp Jumbo Shrimp Cocktail Oysters On the half shell Snow Crab Claw Signature Ceviche Smoked mussels Steamed Clams Grilled Octopus MARTINI BAR Roasted garlic smashed potatoes, Traditional Risotto or White Cheddar and Brie Mac and Cheese Topped with your self service choice of three: Shredded Prime Rib Burgundy Mediterranean Chicken Vegetable Ragout Seafood Newburg Chicken Pot Pie Southern Style Pulled Barbeque Pork Beef Chili Vegetable Chili STATIONARY DISPLAYS
  • 7. FIRST COURSE SALAD CAESAR SALAD Classic salad with herb croutons and Parmesan cheese AUTUMN GREENS Baby greens with honey roasted cashews, crisp Bosc pears, goat cheese, honey cherry vinaigrette FETA AND GRAPE Field greens, feta cheese, toasted almonds, white grapes, orange sherry vinaigrette LEMON ARUGULA Baby arugula, shaved parmesan, sliced granny smith apples, cured lemon vinaigrette BEET AND CHEVRE Frisee, roasted golden beets, chevre, pickled red onion and candied almonds SOUP BUTTERNUT SQUASH Creamy roasted butternut squash with spiced crème fraiche CREAMY MUSHROOM Kennett Square mushrooms, with a hint of sherry TOMATO BISQUE Topped with crème fraiche TRADITIONAL GAZPACHO Blend of seasonal flavors with cilantro MELON Cantaloupe and honeydew melons blended , served chilled with raspberry accents
  • 8. ENTRÉE FILET MIGNON AU POIVRE Peppercorn crusted, served with traditional brandy au poivre sauce FILET MIGNON Served with rosemary infused demi-glace TOP SIRLOIN AU POIVRE Grilled Certified sirloin filet, medium rare, served with traditional brandy au poivre sauce TOP SIRLOIN FILET Served with rosemary infused demi-glace BRAISED SHORT RIBS Prime boneless beef short ribs slow cooked, topped with rich burgundy gravy MUSCOVY DUCK BREAST Served with morel mushrooms and a cranberry sage demi-glace ROASTED HERB CHICKEN Herb rubbed and roasted to a golden crispy brown served with a sherry mushroom sauce CHICKEN ROULADE Chicken breast stuffed with roasted yellow peppers, sage, caramelized onions cream sauce, wrapped in prosciutto MEDITERRANEAN CHICKEN Chicken breast stuffed with spinach, feta cheese and sundried tomatoes, saffron lemon cream sauce BRAISED LAMB Slow roasted leg of lamb with thyme pan jus PORK TENDERLOIN Pan seared with a fig port reduction MAINE LOBSTER & FILET MIGNON 5 oz filet mignon with demi-glace paired with 7 oz cold water lobster tail with drawn lemon butter Crabcake substitution available
  • 9. SEAFOOD ENTRÉE CHILEAN SEA BASS Pan seared, served with lemon caper buerre blanc MARYLAND JUMBO LUMP CRAB CAKE Twin crabcakes topped with chipotle remoulade WILD PACIFIC SALMON Pan seared, served with Thai chili beurre blanc RED SNAPPER Pan seared, served with Puttanesca sauce MAINE LOBSTER Market oz. whole lobster, served with drawn butter HALIBUT Pan seared, served with tomato mango chutney SCALLOPS Pan seared, served with carrot puree Fish and sauce pairings substitutions available
  • 10. VEGETARIAN ENTRÉE STUFFED PORTABELLA MUSHROOM Sweet potato puree, sauteed spinach, tomatoes, wheat berries with parmesan crust, chive oil BUTTERNUT SQUASH RAVIOLI With toasted pine nuts, baby spinach, browned sage beurre blanc GRILLED VEGETABLE RAVIOLI With julienned vegetables, basil sauce VEGETABLE NAPOLEAN Layered grilled vegetables and pesto ricotta atop a butternut squash risotto cake MEDITERRANEAN Falafel with cucumber, tomato, feta cheese and tahini Vegan and Gluten free options available
  • 11. POTATOES, PASTA AND GRAINS GRATIN POTATOES With goat cheese, caramelized onions and rosemary ROASTED GARLIC SMASHED POTATOES Blend of red and yellow potatoes with a hint of roasted garlic ROSEMARY POTATOES Tossed in rosemary and garlic , roasted to golden brown CREAMY POLENTA White cheddar cheese ISRAELI COUS COUS With diced vegetables, essence of orange marmalade RISOTTO Traditional or wild mushroom offered WHITE CHEDDAR AND BRIE MAC & CHEESE Creamy with buttery panko crust topping SWEET POTATO PUREE Lightly seasoned with nutmeg and brown sugar WHEATBERRY AND WILD RICE PILAF VEGETABLES HARICOT VERT, WILD MUSHROOMS, TOMATOES ROASTED BABY CARROTS SEASONAL ROASTED VEGETABLES ROASTED BRUSSEL SPROUTS SAUTEED SPINACH SIDES
  • 12. LATE NIGHT SNACKS PHILADELPHIA FAVORITES Philadelphia Soft Pretzels Tastykakes Philly Cheese Steaks Cheese Wiz “wit” fried onions Popcorn Movie Theater style, Sweet and Salty or Caramel Crunch Served in to-go containers BAR SERVICE Sage catering will supply your non alcohol bar set up including: MIXERS SOFT DRINKS BAR FRUIT ICE GLASSWARE Signature cocktail options available
  • 13. DESSERT ICE CREAM OR GELATO Choice of ice cream or Gelato flavors and toppings RASPBERRY & WHITE CHOCOLATE BREAD PUDDING With crème anglaise DARK CHOCOLATE BREAD PUDDING With salted caramel and vanilla bean ice cream CHOCOLATE BAR Melted dark and milk chocolate served in dipping cups Various sweet and savory dippers available BANANAS FOSTER Bananas sautéed in butter and brown sugar, served over vanilla bean ice cream in a martini glass MILK & COOKIES Freshly baked cookies on the rim of a cold glass of milk, MINI SHOOTERS Made in house, various options available CARAMELIZED APPLE CRISP With vanilla bean ice cream Special requests accommodated