Sample items
Spectrum Culinary Sample Menu
Spectrum Culinary has created events and crafted experiences for over 25 years, and at the very highest levels.
Below is a wide range of items we have successfully served, as inspiration for your custom-catered event menu. Please contact us for additional info >
entrees
Cajun Spiced Chicken stuffed with Sausage and Chili with Fire Roasted Pepper Sauce
Roasted Sea Bass with Herb Panada and Mustard Beurre Blanc
Roasted Veal Loin with Chanterelle Mushroom Sauce
Organic Range Fed Kurabata Pork Loin with Roasted Fig and Port Wine Sauce
Breast of Muscovy Duck with Juniper Berry Sauce
Anchiote Marinated Salmon with Maple Glaze
Miso Marinated Sea Bass with Lemon Yuzu Beurre Blanc
Lobster Stuffed Sand Dabs
Vegetarian Entrees
Spinach Vegetable Roulade with Parmesan Sauce
Grilled Portabello Mushroom with Cauliflower “Fried Rice”, Peas, Carrots, Sweet Chili-Sesame Sauce, and Shishito Peppers
Accompaniments
Shaved Corn
Sautéed Broccolini
Smashed Creamer Potatoes with Garlic Essence
House Rice Pilaf
Parmesan-Green Onion Mashed Potatoes
Creamy Parmesan Polenta
House Au Gratin Potatoes with Vermont White Cheddar
Orzo with Spinach and Pine Nuts
Roasted Garlic Rosti Potatoes
Pan Fried Potato Gnocchi with Thyme and Parmesan
Honey and Curry Roasted Heirloom Carrots with Pepitas
Roast Brussels Sprouts with Sherry Gastrique and Bacon
Roasted Brussels Sprouts with Almond and Honey
Butternut Squash Risotto
Signature Cheesy Baked Potato Casserole
Asian Style Garlic Bread - Cilantro, Sesame Oil, Green Onion, and Chili-Parmesan
Onion, Broccoli, and Tomato Saute with Chili, Garlic, and Thyme
Honey Pepper Carrots with Lite Lavender
Creamed Spinach
Grilled and Roasted Vegetable Ratatouille
Salad
Classic Palace Hotel Green Goddess Salad
Red Beet Salad with Watercress ,Oranges, Red Onion, Goat Cheese, and Passionfruit Vinaigrette
Kale Salad with Olives, Pine Nuts, Tomatoes, Prosciutto, Parmesan, and Lemon Garlic Dressing
Mixed Greens of Bibb Lettuce, Baby Frisee, and Baby Spinach served with Fresh Dill and Mustard Vinaigrette
Dessert
Chocolate Bread Pudding with Grand Marnier Sabayon Sauce
Granny Smith Apple Crisp with Cinnamon or Vanilla Ice Cream
Sticky Toffee Pudding with Whipped Cream and Sea Salt
Ethel Monroe’s Granny Smith Apple Pie
Homemade German Chocolate Cake
Desert Crepe – Crème Patisserie, Seasonal fruit in Enhanced Juices
Sweet Potato Pecan Pie with Rum Laced Whipped Cream
Strawberry Shortcake 2.0 with Fresh Basil and Reduced Balsamic
Petite Desserts
Chocolate Bread Pudding Kabob with White Chocolate Drizzle
Lemon Curd Tartlet with Fresh Berries
Grand Marnier Profiterole
Petite Carrot Cake with Cream Cheese Icing
Seasonal Roasted Fruit Strudel
Rich Chocolate Profiteroles
Petite Apple Tarte Tatin
Sweet Potato Pecan Diamonds
Flourless Chocolate Torte
Petite Hazelnut Chocolate Biscotti
Cinnamon Tostadas filled with Pear Compote
Shot Glass Desserts
Chocolate Raspberry Mousse topped with Red Raspberries
Blueberry Cheesecake
Strawberry Shortcake
Key Lime
Banana Cream Pie
Chocolate Decadence
German Chocolate
Breakfast
Tortilla Chip Egg Casserole with Tomato, Chili, Cheese, Steak or Sausage, and Salsa Verde
Southwestern Egg Benedict with Poached Egg on French Bread, Ham, and Chipotle Hollandaise
Ham, Cheese, and Egg Crepe laced with lite Parmesan Sauce
Passed Hors D’oeuvres
Lollipop Lamb Chop with Adriatic Fig Glaze
Crostini with Sundried Tomato, Roasted Bell Pepper Pesto, and Goat Cheese
Crostini topped with hand cut Steak Tartare
Crostini Topped with Foie Gras Mousse and Sauterne Gelee
Spicy Shrimp with Apricot Dipping Sauce
Phyllo purse with Beef, Mushroom, and Onion
Seared Ahi Tuna with Thai Cole Slaw
Belgium Endive with Blue Cheese, Bacon, Tomato, and Basil
Scallion Polenta Cake with Smoked Brisket
Wonton Cup Filled with Ahi Tartare, Avocado Puree, and Micro Greens
Wonton Cup Filled with Curried Chicken, Peas, Potatoes, and Carrots
Flatbread with Steak Au Poivre and Mustard Sauce
Roasted Lamb Chop with Blueberry Balsamic Glaze
Phyllo Purse with Smoked Salmon and Leek
Lamb Skewer with Red Wine Black Currant Sauce
Polenta Towers topped with Spinach, Cheese, and Anaheim Chile
Parmesan Crusted Artichoke Hearts with Smoked Paprika
Vidalia Onion and Maytag Blue Cheese Tartlets
Belgian Endive topped with Braised Duck, Peach Salsa, and 50-Year Balsamic
White Corn Tortilla Cups filled with Jerk Chicken and Mango Salsa
Risotto Fritters with Fontina Cheese
Purple Potato Chip topped with Chipotle Chicken and Cilantro Lime Aioli
Chicken, Fennel, and Prosciutto Purses
Blue Corn Taco with Rock Shrimp Ceviche and Chipotle Crema
Fennel Crusted Tuna Tartare, Olive, Tomato, Shallot, Green Onion, Garlic, Lemon Zest, Capers,
and Olive Oil on Flatbread
Roasted Acorn Squash Soup in a Demitasse Cup
Plated Hors D’oeuvres
Grilled Octopus with Paprika Potato Salad
Blistered Shishito Peppers with Citrus Salt and Yuzu Aioli
Soups
Roasted Acorn Squash with Toasted Almond
Manhattan Clam Chowder
Pureed Tortilla with Avocado, Onion, and Tomato
“The Best Minestrone”
Red Beet Borscht with Corned Beef
Seafood Minestrone
Potato Leek, Rustic or Fine
Tomato Fennel
Provencal Fish
Thai Pumpkin
Cheddar Cheese
Puree of Cauliflower with Roasted Garlic
Tuscan White Bean with Bruschetta
Cream of Wild Mushroom
Puree of Garden Vegetable
Louisiana Chicken and Shrimp Gumbo with Andouille, Served with Corn Bread
Sherry Scented Rich Oxtail
Chilled White Gazpacho with Cucumber and Chive Yogurt
Great Red Gazpacho
Best Chicken Noodle with Double Strength Broth
Cream of Watercress
Plated Appetizers
Beef Carpaccio with Sesame Glazed Shitake Mushroom Salad
Grilled Gulf Shrimp with Basil Puree and Small White Beans with Vine Ripe Cherry Tomato Sauce
Grilled Jumbo Scallops or Fried Oysters (choose 1) with Potato Puree, Ossetra Caviar, and Fresh Chive with Citrus Butter
Sautéed Salmon with Lobster Potatoes and Red Wine Reduction
Baked Petite Tomatoes Stuffed with:
Risotto, Tomato, Herbs, and Fontina Cheese -or- Spinach, Baked Onion, Prosciutto and Vinaigrette
Timbale with Ahi Tuna and Fresh Avocado
Roasted Pepper and Artichoke Terrine with Basil Oil and Parmesan Reggiano Cookie
Oxtail ravioli with Tomato Vinaigrette and Arugula Salad
Seafood Station Choices
Home Smoked Salmon Marinated with Star Anise and Chilies with Horseradish Sauce
Lump Crab Cakes with Citrus Fennel Slaw and Remoulade sauce
Sautéed Abalone Medallions with Emulsified Butter served with Brioche Toast Points
Seared Ahi with Hand-Cut Spicy Mango Salad
Sizzling Scallops with Ginger and Chili
Blackened Tuna Tekaki over Rice with Green Onions
Lobster Macaroni and Cheese
Scallops wrapped in Applewood Smoked Bacon with Spicy Apricot Glaze
Chilled Poached Jumbo Shrimp display with Atomic Cocktail Sauce and Spicy Mustard Sauce
The Most Elegant Red Seafood Chowder
Lobster and Fingerling Potato Salad Served in a Martini Glass
Alaskan King Crab Legs with Choice of Sauces and Drawn Butter
Pan Fried Oysters with Lemon-Lime Buerre Blanc
Demitasse Cup filled with Lobster Gazpacho
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