350º Catering

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Beef stew with root veggies – turnips parsnips, red potatoes and carrots
Lamb chops with carmelized onions and garlic with white beans and tomatoes
Skirt steak with balsamic marinade, pearl onions, carrots and snap peas
Pork roast with Dijon, rosemary, garlic and balsamic glaze with sauteed Swiss chard and mushrooms
Chicken cutlets filled with spinach and roasted red pepper over herbed rice
Chicken with artichokes and leeks over mashed potatoes and parsnips
Seafood medley with tomatoes, onions, zucchini and garlic
Roast red snapper topped with cilantro, tomatoes, scallions and roasted garlic over black beans with cumin and peppers
Shrimp with garlic and red pepper flakes with sauteed ginger bok choy, red peppers and cauliflower

Smooth creamy lowfat broccoli soup
Beef and veggie soup
Sweet butternut squash soup
Double mushroom soup
Baby spinach with feta cheese, olives, tomatoes and cucumbers
Israeli salad – finely diced cucumbers, tomatoes, onions and peppers
Mesclun with everything – cucumbers, celery, carrots, tomatoes, scallions, dill, peppers, string beans, mushrooms, jicama and artichokes

Tilapia topped with chopped tomatoes, onions and basil with sauteed mixed peppers
Mediterranean seared scallops over chard with shallots, garlic and white wine
Roasted monkfish with slivers of garlic and thyme with sauteed string beans topped with toasted pine nuts
Salmon cakes with cilantro mayo and exotic mushroom saute
Braised duck with dried apricots, prunes and red wine over roasted broccolini and tomatoes
Roast chicken with mushroom gravy and sesame asparagus

Roast salmon with lemon, capers and diced tomatoes, over couscous with apricots, mixed peppers and scallions
Red snapper with tomatoes, onion, garlic, raisins, olives and capers with Basmati rice with diced carrots and peas
Cod with root vegetable sauce over brown rice, lentils and caramelized onions
Braised chicken with leeks and morels over sweet butternut squash
Florida fricassee with lime juice, garlic, cumin, peppers, chili, white wine and tomatoes over egg noodles
Pho bo – Vietnamese beef and noodle soup

Cod with mushroom herb crust over sauteed chard and carrots
Roast snapper with artichokes and lemon over barley with mushrooms and herbs
Chicken bouillabaisse
Citrus balsamic chicken with roasted herbed golden beets, parsnips, turnips and red potatoes
Pork tenderloin churrasco – paprika, garlic, thyme and rosemary
Grilled flank steak with kimchi style coleslaw

Crab cakes with sauteed mixed peppers and mushrooms with lentils
Snapper with tomato and basil sauce with thin pasta and broccoli
Roasted chicken with lemon grass with basmati rice and asparagus
Chicken with orange and honey over rice pilaf and sauteed minted snap peas
Vegetarian lasagna
Fillet of beef with rosemary, roasted garlic, mashed potatoes and steamed string beans with toasted sesame seeds

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