Celtic Catering Lake Tahoe Menus


	Buffet Options...

LUNCH MENU
Please choose (1) Salad, (1) Side Dish and (1) Entrée

MENU #1
Please choose (1) Salad, (1) Side Dish and (2) Entrées

MENU #2
Please choose (2) Salad, (2) Side Dishes and (2) Entrées

MENU #3
Please choose (2) Salads, (3) Side Dishes and (3) Entrées

SALADS

Wine Country Field Greens
Organic Baby Lettuces dressed with a Sherry Vinegar Dressing, Goat Cheese, Pine Nuts and Miniature Foccacia Croutons

Seasonal Fruit Platter

Marinated Artichoke Salad tossed in Olive Oil, Red Peppers, Tomatoes and Cucumbers

Heirloom Tomato Salad (in season) - Sliced Heirloom Variety Tomatoes with Red Wine Vinegar, Sweet Herbs, and Extra Virgin Olive Oil

Summer Vegetable Salad - French Beans, Crisp Sweet Fennel, Multi-Colored Peppers and Bermuda Onions with a Sherry Vinegar Dressing

Cold Greek Style Lemon and Parsley Rice Salad with Valbreso Feta and Mint Sprigs

French Beans, Fresh Citrus and Melon Salad with Lemon Vinaigrette and Sage

Hearts of Butter Lettuce Salad with Balsamic Roasted Bermuda Onions, Light Vinaigrette, Asparagus Tips, Crumbled Blue and Fried Leeks

Classic Caesar Style Romaine Salad with Long Croutons, Shaved Parmesan, and an authentic Creamy Dressing

Salade Lyonnaise - Butter Lettuce, Baby Frisse, Red Onions, and French Beans with Poppyseed Vinaigrette

Spinach Salad with French Pastry Coupe, Raspberries, Pecans, Bleu Cheese, and Raspberry Vinaigrette

Mini Potatoes Pistou with Fresh Basil, Extra Virgin Olive Oil, Crisp Arugula, and Garlic Aioli

ENTREES

~ VEGETARIAN ~

Pacific Rim Tofu and Organic Vegetable Lasagna
Firm Organic Tofu, Tender Poached Whole Grains, and Vegetables layered with Asian Pasta Sheets and a Lemon Garlic Green Onion Sauce

Fresh Vegetable Stir-Fry
Sauté of Seasonal Vegetables with a Teriyaki Glaze and Steamed Rice

~ PASTA ~

Penne Pasta Alfredo
Penne Pasta tossed with a Rich, Cheesy Cream Sauce topped with Italian Parsley and Shaved Asiago

Homemade Beef Lasagna
With onion, bell pepper Marinara Sauce and Three Cheeses

Baked Three Cheese Penne
with Seasonal Vegetables

~ POULTRY ~

Gold Dust Free Range Chicken
Fire-Roasted Rocky Chicken Quarters with Gold Dust Spice Rub served over Sautéed Bermuda Onions

Free Range Asian Chicken
Grilled Chicken Breast with Chinese Five Spice, Orange, Julienne Vegetables, Thai Basil and Black Sesame Seeds

Chicken Toscana
Hardwood Grilled Chicken lightly braised in Fresh Tomatoes, Greek Olives, Rosemary, Crushed Garlic and Red Wine

Thai Lemon Chicken Breasts
Boneless, Skinless Rocky Chicken Breasts with a Cilantro and Lemongrass Glaze

Sonoma Boneless Breast of Chicken
Marinated with Fresh Thyme and grilled over California Oak with Caramelized Leeks and Juniper Berry Demi Glace

Sautéed Marsala Breast of Chicken
With Sliced Mushrooms and Shallots, finished in Marsala Demi-glaze

Breast of Chicken Florentine
Herb Crusted Chicken Breast with Sautéed Spinach, Mushrooms

Grilled Canadian Duck Breast
(added charage)
with Fresh Tomatoes, Olives, and Roasted Garlic garnished with Basil Sprigs

~ PORK~

Grilled Pork Tenderloin
Served Chinese Plum Sauce Glaze

Roasted Boneless Pork Loin
With French Mustard and Herb Crust

~ SEAFOOD ~

Chipotle Grilled Salmon
Mesquite Grilled Salmon Fillets with a Chipotle Lemon Rub and Cherry Tomato and Mango Salsa

Baked Salmon
With a Lemon, Caper Sauce

Broiled Blue Nose Sea Bass
Thin Sliced Fillets, peppered and broiled, served with a Crisp Fennel and French Bean Vinaigrette

Pan-Roasted Bluenose Sea Bass
With Manila Clams, and a Fresh Herb Tomato Sauce

Grilled Tai Snapper
(added charge)
Rubbed with Olive Oil, Sea Salt and Herbs

Rosemary Skewered White Mexican Gulf Prawns
With Roasted Tomatoes and Sweet Chiles

Provencal Prawns
Gulf Prawns sautéed with Shallots, Cherry Tomatoes, and Minced Garlic with a White Wine Sauce

Coconut Shrimp
Tiger Prawns poached in Coconut Milk and Rice Wine

~ LAMB ~

Hardwood Roasted Rack of Lamb
(added charge)
With Demi Glace, Asparagus Tips, and Baby Artichokes

Hardwood Roasted Loin-Chops of Lamb
(added charge)
With a Pine Nut and Currant Gremolata

Turkish Lamb
(added charge)
Fire Roasted slices of Sonoma Lamb marinated in Turkish Spice served on a platter layered with Pita Strips and Minted Yogurt Sauce

~ BEEF~

Slow Roasted Black Angus Sirloin
With Provencal Herb Crust and Natural Demi Glace

Slow Roasted California Style Brisket
With Sierra Nevada Pale Ale Sauce and Caramelized Onions

Slow Roasted Prime Rib Provencal
(added charge)
With Natural Jus

Lemon Pepper Rubbed Black Angus New York Steaks
(added charge)
Grilled over California Oak with Caramelized Shallots and Cabernet Demi Glace

CARVING STATIONS

One Chef required per station

Oak Roasted Lamb Leg
With Mint, Basil, Pine Nuts, Fennel and Garlic

Boneless Marinated Free Range Turkey Breasts
With Homemade Cranberry Relish, Caramelized Onion Compote, and Natural Gravy

Free Range Rocky Chickens stuffed with English Peas and Handmade Chorizo
Carved to order with Tequila Lime Grilling Sauce and Citrus Aioli on the side

Free Range Turkey Breasts crusted with Rosemary and Sage
And slow cooked over California Oak, carved to order with Honey Mustard and Citrus Aioli on the side

Provencal Sirloin
Boneless Tender Sirloin of Beef slow cooked over Almond Wood, carved to order, Flanked by natural Espagnole Sauce

Provencal Prime Rib
(added charge)
Tender Roasted Prime Rib of Beef slow cooked over Almond Wood, carved to order, flanked by natural Espagnole Sauce, Au Jus, Horseradish Cream

ENTREES SIDE DISHES

Roasted Potato Medley
Peruvian Purple, Yukon Gold and Red Potatoes with Rosemary and Garlic

Wild Rice and Orzo Pilaf
With Aromatic Vegetables and Wild Mushrooms

Grilled Organic Vegetable Platter
Organic Squashes, Bermuda Onions, Sweet Peppers, and Japanese Eggplant, with Barbecue Sauce and Chardonnay Cumin Aioli