©2018 by Flux Catering

Sample Event Menus

"Asian-Fusion"

November 12, 2016

 

Menu

 

Hors d'Oeuvre

Lomo Saltado Sushi Rolls with Red Onion, Sun Dried Tomato, Aji de Huacatay and Shoestring Potatoes

 

Ground Lemongrass Chicken Skewers with Green Onion and Coconut Mole, Kaffir Lime, Sesame Seeds

Plantain Tostones with Grilled Shiitake Mushrooms, Black Beans and Lime Crema

Scallop Ceviche with Crispy Pork Belly, Shallots,

Thai Basil, Aji Amarillo and Lime

 

Plated Salad

Asian Pear Salad with Mixed Lettuces, Purslane, Queso Fresco, Toasted Almonds, Cilantro and Pomegranate, Ginger-Tamarind Vinaigrette

 

Assorted Artisan Breads and Hibiscus Butter Rosettes

 

Side Dishes

Mango Jasmine Rice with Scallions and Toasted Pepitas

Stir Fried Lo Mein Noodles with Charred Cabbage, Mushrooms and Chives

Sautéed Baby Bok Choy with Annatto Oil, Red Bell Pepper, Water Chestnuts and Hot Bean Sauce

Roasted Kabocha Squash with Poblano Chile, Hoisin and Sesame

 

Main Dishes

Skewered Five Spice Chicken with Sweet Red Glaze

Roasted Yucatan Whitefish Pibíl in Banana Leaves with Pickled Red Onion 

Grilled Cuban Mojo Flank Steak with Yuzu and Comino

Grilled Eggplant Rolls with Seasoned Tofu, Tomato and Thai Basil 

 

Dessert

Mexican Chocolate Brownies with Crema Dulce and Hibiscus Sugar

Exotic Fruits and Berries

Orange-Ginger Chocolate Chip Cookies

White Chocolate Macadamia Cookies

Peruvian Alfajores

Chinese Fortune Cookies

Chia-Coconut Pudding with Jackfruit, Mango and Pandan Syrup

Petit Persimmon Cakes with Ginger Frost

Purple Yam Cake

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Valentine's Day 2018

  ♦ 

Wednesday, February 14, 2018      6 Guests

 

 

MENU

 

Hors d'Oeuvre

Kobe Beef Sliders with Walnut Dijon, Stilton and Port Onions

Soft Boiled Japanese Quail Eggs with Three Infused Salts

 

 

Salad

Arugula and Shaved Fennel over Golden Beet Carpaccio, with Blueberries, Shaved Ricotta Salata, Citrus Vinaigrette

 

Plated Dinner

Duck Confit over Vanilla Pork Belly Risotto, English Peas

Grilled Asparagus Bundles with Blanched Carrots, Truffle Oil

 

Dessert

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

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"Festa Italiana"

July 9, 2016

 

Menu

 

Hors d'Oeuvre

Assorted Antipasto Skewers

Baby Beef Braciole, Rolled Beef, Forks

Fig and Prosciutto Pizzette

Shrimp Hors d'Oeuvre

 

Salad

Caprese Salad with Baby Greens, Fresh Mozzarella, Basil, Lemon and Olive Oil, Balsamic Reduction

 

Entrée

Chicken Saltimbocca, Sage, Prosciutto and Provolone

Whitefish all' Acqua Pazza, Seared Tomato, Capers

Italian Tagliata, Grilled Flank Steak, Arugula and Lemon

Baked Spinach and Artichoke Farfalle

Melanzane alla Parmagiana, Eggplant Parmesan

Roasted Zucchini and Tomatoes

Creamy Polenta with Mushroom Ragout

 

Assorted Artisan Focaccia with Olive Oil and Parmesan

 

Piccolo Dolci (small sweets)

Cherry Cheesecake

Tiramisú

House Biscotti

Fresh Fruit

Chocolate Hazelnut Mousse

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"New Orleans Jazz"

June 25, 2016

 

Menu

 

Hors d'Oeuvre

Cajun Shrimp and Grits with Mustard Greens, Spoon

Mini Mint Juleps, Cucumber Coin, Shotglass

Spinach and Artichoke Stuffed Mushrooms

Crispy Fried Chicken Po' Boys, Skewer

 

Salad

Grilled Peach Salad with Baby Greens, Goat Cheese, Grilled Red Onion, Candied Pecans,

Sourdough Crouton, Balsamic Dressing

 

Entrée

Cajun Jambalaya with Chicken, Shrimp and Andouille

Blackened Whitefish with Butter

Slow Roasted Cajun Beef Brisket in Tomato Gravy

Stacked Creole Ratatouille

Roasted Garlic and Chive Mashed Potatoes

Smoky Black Eyed Peas

Okra and Tomatoes

Braised Collard Greens

 

Cornbread with Sweet Butter

 

Dessert

Apple Tarte Tatins

Pecan Squares

Chocolate Bread Pudding with Vanilla Bourbon Sauce

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January 22, 2018     19 Guests

 

 

Tray Passed Hors d'Oeuvre

Quinoa and Japanese Vegetable Maki with Unagi Sauce

Smoke-Seared Salmon with English Pea Purée and

Meyer Lemon-Thyme Gel in Clear Spoons

 

Plated Salad

Heirloom Tomato and Burrata Salad with Balsamic Reduction, Spanish Olive Oil, Basil, Arugula, Cracked Pepper and Fleur de Sel

 

Plated Entrée

Sea Bass en Papillote (baked in parchment paper)

with Sherry, Lemon, Buttered Shallots and Fresh Thyme

 

Spinach Stuffed Roasted Airline Chicken Breast à la Forestière

with Wild Mushrooms, Shallots, Sage and Madeira

 

Grilled Eggplant and Vegetable Napoleon with Parmesan Ricotta,

Fresh Basil and Sun Dried Tomato Pesto (vegetarian)

 

Roasted Baby Red Potatoes with Garlic and Parsley

Grilled Asparagus Bundles with Blanched Carrots and Chive Bow

 

Plated Dessert

Mixed Berry Parfaits with Whipped Cream and Cinnamon Shortbread Cookies