| Plated Lunch Celebrations |
Let Alpine Chef pamper you and your guests. Having
a plated lunch in your home or office is superior
to dining in the finest restaurants. You customize a menu and Alpine Chef
takes care of every
detail. Our "Party Planning Checklist" is complimentary with your event.
Alpine Chef's plated celebrations include a bread
basket, butter rosettes, entree, seasonal vegetable selections and
a choice of one of the following elegantly presented salads:
Alpine Mix Microgreens (French
Endive, Mizuna, Perilla, Opal Basil and Amaranth), Julienne Yellow Peppers andVine Ripe Tomatoes, with White
balsamic Vinaigrette
House Salad Baby Field Greens with
Mandarin Oranges, Bermuda Onion, Black Olives, Herb Croutons and Almonds
served with Ranch
Dressing
Caesar Salad with Asiago Croutons and Grape Tomatoes
and Our
lemony Caesar dressing
Baby Spinach and Arugala with
Julienne Carrots and Strawberries
slices--Blush Vinaigrette |
Entree Choices: 10 to 25 guests
choose 2
(26 or more guests choose 3)
(Attendant required)
|
| Beef | Pork | Chicken Breast | Sole / Salmon | Pastries
|
| Beef-- $17 per person |
London Broil: Flank Steak
marinated in a Balsamic--Soy marinade, grilled
Smothered Steak: Grilled with Caramelized onions
and mushrooms
Flat Iron Sirloin: with
Cilantro--Green Chili Butter
Grilled Ribeye:
with Horseradish-- cream sauce
Ale House Steak: Coulotte steak marinated in a
spicy,
dark ale marinade
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| Return to Choices
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| Pork -- $ 14 per
person |
Pork Medallions Rosamarino: Seasoned and sauteed
with roasted Peppers,
shallots and fresh
rosemary
Pork Scalopini: Pan
seared with herbs and dried cherries -- deglazed with Grand
Marnier
Grilled Pork Tenderloin with
Apple--Cherry Sauce
Pork Spare ribs with
tangerine and hot bean paste
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|
| Chicken Breast-- $14 per person |
Pecan Chicken, coated with crushed pecans, slow roasted and served with a whole grain mustard-- orange flower honey cream sauce
Chicken Tropicana: Grilled
and served with a fresh orange--mango--papaya salsa with
cashew nuts and toasted coconut
Chicken with wild mushrooms:
Sauteed
with Sundried Tomatoes, Yellow Peppers,
and
wild mushrooms in a Light Demi glace with a Hint of
Madeira
Jamaican Chicken: Infused
with a combination of Fresh Herbs, Citrus,
Vermouth and Dijon
Mustard then baked.
Chicken Marsala: sauteed with
Mushrooms and Shallots
in a porcini--marsala
sauce
with
tomato concasse
Tequila--Lime Chicken: Hints
of Orange, Grilled Scallions, Tomatillo and Garlic
in
Cream
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| Return to Choices
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| Lemon Sole or Salmon-- $14 per person |
New Orleans:
Sauteed with Cajun spice,
Leeks and Tomatoes
Pacific Northwest:
Sauteed meniure ---- Ginger/Lemon
Butter with Scallions
Sorrel: Grilled with Sorrel
Sauce-- Lemon Herb Cream Sauce
Nicoise: Grilled with
Nicoise Vinaigrette
Pesto Glazed: Grilled with
Pesto Cream Sauce
Bruschetta: Grilled with Italian
Bruschetta |
| Return to Choices |
| Add an elegantly presented dessert prepared by our award winning Pastry Chef for $2.50 per person!
|
Feuilletes--
Almond topped Puff
Pastry with Raspberry Jam, Whipped Cream and
Strawberries
Meringue Tartes--
Filled with Lemon Custard and Blackberries
Swans-- Pate
Choux Swans filled with Sweet Whipped
Cream and dusted with Powder Sugar
Baileys Irish Cream or Kahlua Cheesecake --Light
as air! With an Preo Cookie Crust
Napoleon-- Custard
in layers of Crisp Puff Pastry and topped with fondant and
Chocolate
Linzer Tarte-- Hazelnut--Cinnamon
Cookie Crust filled with Swiss Raspberry Filling
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