buffet:
side dishes & salads
-
caramelized root vegetable medley
- collard greens and bok choy in garlic and chili
- crispy Yukon gold potatoes in fresh herbs
- corn pudding
- saut? of sweet corn, baby carrots and fennel
- saut? of baby vegetables
- jasmine and wild rice pilaf
- grilled asparagus in lemon and thyme
- baby lettuce and wild green salad with sweet tomatoes
- classic Caesar salad
- cucumber raiita
- soba noodles in toasted sesame dressing with scallions
shavings and pepper julienne
- orzo pilaf with baby peas, wild mushrooms and chives
- saffron scented cous cous with toasted almonds and saltannas
- Caribbean rice pilaf with pigeon peas and roasted peppers
- vegetarian jambalaya with sweet peppers, shallots, squash and baby
peas
- "Congri" (Cuban style black beans and rice)
- sweet potato nutmeg pure?
- Forbidden Rice (black rice) salad with charred peppers, shallots
and sweet corn
- vegetarian Pad Thai
- pasta with seasonal vegetables in a basil and garlic dressing
- green lentil salad with tarragon and white balsamic vinaigrette
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buffet 'A' entrees
- grilled
cumin and lime marinated breast of chicken in smoked jalapeno adobo
sauce
- whole side of oven barbecued salmon in plum ginger glaze
- salmon tandoori
- mahi-mahi in lemon herb peppercorn crust with mango salsa
- yellow snapper in chili tahini sauce
- jerk beef with mango chutney
- Korean barbecue beef
- Grilled hanger steak with red wine shallot sauce
- crispy herb marinated breast of chicken in balsamic and caramelized
garlic glaze
- chicken Diablo
- Senegalese chicken Yassa
- chicken in apricot mustard glaze with chives
- chicken in coconut curry sauce
- paella with shrimp, clams, mussels, caramelized shallots and smoked
sausage
- Island style roast ham in tamarind glaze
- herb marinated roast breast of turkey
with cranberry jalapeno relish
- vegetable curry
- Moroccan lamb tagine
- Leg of lamb with pear chutney
- Roast boneless filet of beef in chipotle butter
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buffet 'B' entrees
- shrimp Creole
- shrimp Catalana
- shrimp in Cuban style black bean sauce
- sea bass charmoulla
- Halibut in sweet and spicy plum ginger sauce with crispy fried scallions
- seared tuna au poivre with capers and lemon relish
- Corn crusted halibut with red pepper sauce and chive oil
- filet mignon in tamarind and caramelized garlic glaze
- filet mignon in three peppercorn crust with balsamic shallot compote
- roast leg of lamb in mustard herb crust with saffron scented jus
- boneless prime rib in rosemary crust with caramelized shallots
- pork tenderloin in apricot ginger glaze with red peppercorns
- seared pork tenderloin
with black currant glaze and tart apple jam
- seared herb crusted lamb loin chops
with cumin scented yellow tomato chutney
- crispy breast of duck in ginger and lemon-grass with sweet chili
sauce
- grilled jumbo shrimp with mesquite smoked tomato confit
- Chili dusted snapper with papaya salsa and crispy tortilla garnish
- Poussin stuffed with black rice and sundried cranberries
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More questions?
Call us at 212 463.0872 or e-mail us at
ChefRossi@TheRagingSkillet.com
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