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Stationary Hors d’oeuvres
Imported and Domestic Cheese Board with Mediterranean Olives, Candied and Roasted Nuts, Dried and Fresh Fruits.
Asparagus wrapped in Prosciutto di Parma, drizzled with a Balsamic di Modena.
Fresh Melon Wrapped in Prosciutto di Parma, drizzled with a Balsamic di Modena.
Antipasto Board-Italian Meats and Cheeses, Caper Berries, Peperoncinis, Mediterranean Olives, Marinated Baby Artichokes and Flatbreads.
Baked Brie en Croute with Candied Nuts and Dried Fruits
Fresh Vegetable Crudité with Roasted Red Pepper and Basil Hummus and Parmesan Ranch
Fresh Fruit Display:
• A display of assorted seasonal fruits.
South of the Border Station:
• Layers of Black Beans, Guacamole, Sour Cream, topped with Shredded Cheese, Black Olives, Green Onions and Fresh Tomatoes with House made Tortilla Chips.
• Carnitas Tostaditas.
Sushi Station:
• Assorted Sushi and Sauces, Steamed Edamame and Cucumber Salad.
Trio of Spreads with assorted flatbreads and Crostini:
• Caramelized Onion, Dried Cherries and Goat/Cream Cheese Blend.
• Pesto, Sun Dried Tomato and Goat/Cream Cheese Blend.
• Fig Compote, Pancetta and Goat/Cream Cheese Blend.
Warm Jalapeno, Artichoke and Parmesan Dip with Garlic Crostini.
Smoked Salmon Display:
• In-House Hickory Smoked Salmon, Whipped Cream Cheese, Capers, Shaved Red Onion, Fresh Tomato and Lemon Slices.
Bruschetta Display:
• Caponata, Olive Tapenade and Tomato Basil Bruschetta.
• Garlic Crostini.
Hummus Trio with Grilled Pita Bread:
• Roasted Red Pepper and Basil.
• Cilantro and Roasted Jalapeno.
• Roasted Garlic and Artichoke.
Assorted Pizzettes on Freshly Baked Focaccia:
• Caramelized Onion and Cattaneo Bros Italian Sausage.
• Gorgonzola and Pears.
• Pizza Margarita.
• Good Ole Pepperoni.
Tray Passed Hors d’oeuvres
Caprese Stack on Crostini with Pomegranate Balsamic Glaze.
Braised Beef in a Roasted Red Beet Polenta Cup.
Sesame Encrusted Seared Ahi Tostadita with Mango Salsa.
Mini Crab Cake with Roasted Red Pepper Aioli.
Goat Cheese, Figs and Pancetta on Crostini.
Mini Quiche with Rainbow Chard, topped with Roasted Red Beet and Corn Coulis.
Pulled Pork and Slaw Slider in Corn Griddle Cakes.
Mac and Cheese Bites with Caramelized Onions.
Corn and Black Bean Cakes with Cilantro Crema.
Chicken Mole Mini Sandwiches on Chipotle Focaccia.
Phyllo with Spinach and Feta Cheese (Spanikopitas).
Oyster Shooters with a Sweet Jalapeno Mignonette.
Stuffed Mushrooms with Cattaneo Bros Italian Sausage.
Caponata and Fresh Ricotta on Crostini.
Sweet and Savory Chicken Salad in Endive Cups.
Halibut Ceviche Shooters with Fried Plantains.
Ahi Poke on Taro Crisps.
Guajillo Rubbed Shrimp Skewers.
Fresh Strawberries and Goat Cheese on Crostini.
Goat Cheese and Caramelized Onion Tartlet.
Brie and Raspberry en Croute.
Lamb “Lollipops” with a Mint Chutney.
Beef Tenderloin Au Poivre on Crostini with Horseradish Crème Fraiche.
Achiote Shrimp Tostaditas with Pickled Slaw and Guacamole.
Shrimp and Corn Wontons with Cilantro Crème Fraiche.
Crab Rangoon.
Date Stuffed with Manchego and a Marcona Almond.
Smoked Salmon and Caper Cream Cheese on Crostini and Candied Lemon Zest.
Brie, Sun Dried Tomato and Pesto in a Pastry Cup.
“Soup Shooters”-served in mini glass cups:
• Tomato and Basil Bisque with Basil Oil a Parmesan Crisp.
• Curried Butternut Squash Bisque with Cilantro Oil and Grilled Pita wedge.
• Purple Peruvian Vichyssoise-served warm or cold.
• Gazpacho.
Empanadas:
• Beef with a smoked tomato salsa.
• Spicy Linguica, peppers and onions with a cilantro crema.
• Spicy Chicken with a chipotle crema.
Sushi Rolls:
• Pulled Pork and Panko-Flash Fried.
• Hawaiian Ahi, Arugula and Spinach.
• Curried Butternut Squash and Red Peppers with Coconut Rice.
• Spicy Crab topped with Sliced Beef Tenderloin.
Risotto Cakes
• Roasted Red Beet with Lavender Crème Fraiche.
• Saffron with Lemon Caper Aioli.
• Asparagus with Roasted Red Pepper Coulis.
• Butternut Squash with Toasted Hazelnut.
Entree Beef/Pork/Game
Seared Flat Iron Steak with a green peppercorn demi glaze and topped with a cilantro compound butter.
Grilled Top Sirloin with a natural Burgundy Jus.
Grilled New York Strip Loin in a Green Peppercorn and Brandy Jus.
Guajillo rubbed Flank Steak with a Tequila Lime Pico de Gallo.
Grilled Rib Eye with a Maytag Blue Cheese Compound Butter.
Beef Tenderloin.
Beef Tenderloin
Sample Plated Menu
First Course
Purple Peruvian Vichyssoise
Chive Oil and Fried Leeks
Served in Demi Tasse Cups
Second Course
Hydro Butter Leaf Salad
Bleu cheese crumbles, pancetta, candied walnuts and grape tomatoes
Drizzled with a Prosecco and Lavender Vinaigrette
Rustic Breads with a Garlic and Parmesan Dipping Oil
Third Course
Grass Fed Grilled Beef Tenderloin
White truffle and cauliflower puree
Roasted Red Beet Risotto
Seasonal Vegetables
Fourth Course
Chocolate Caramel Tart
Sprinkled with Sel Gris
Prime Rib.
Prime Rib
Sample Buffet Menu
Organic Baby Greens Salad
Cucumbers, Tomatoes and Garlic croutons
Balsamic Vinaigrette and Smoked Bacon Ranch Dressing
Prime Rib Carving Station
Horseradish Crème Fraiche and Red Wine Au Jus
Grilled Salmon
With a Lemon Caper Beurre Blanc
Orchiette Pasta
Marsala Cream and Portabella Mushrooms
Herb Roasted Baby New Potatoes
Roasted Seasonal Vegetables
Drizzled with a Balsamic di Modena Reduction
Assorted Rolls and Butter
Braised Beef.
Roasted Pork Loin marinated in whole grain mustard stuffed with herbs, garlic and dried fruits with a Pomegranate Balsamic Reduction.
Braised Short Ribs with a Hazelnut Gremolata.
Herb Encrusted Rack of Lamb with a sweet mustard sabayon.
Poultry
Chicken Coq Au Vin.
Chicken Coq Au Vin
Sample Buffet Menu
Organic Baby Greens
Cucumbers, Tomatoes, and Garlic Croutons
Balsamic Vinaigrette and Roasted Red Pepper Ranch Dressing
Chicken Coq Au Vin
Chicken braised in red wine, herbs and mushrooms
Baron of Beef Carving Station
Horseradish Crème Fraiche and Red Wine Au Jus
Roasted Garlic Mashed Potatos
Herb and Wild Rice Pilaf
Seasonal Vegetables
Assorted Rolls and Butter
Chicken Truffle with a porcini truffle cream.
Chicken Roulade.
Chicken Roulade
Sample Plated Menu
First Course
Caprese Salad
Layers of Vine Ripened Tomatoes, Fresh Mozzarella and Basil
Drizzled with Arbequina Extra Virgin Olive Oil and a Balsamic di Modena Reduction
Freshly Baked Rosemary and Fennel Focaccia Bread
Second Course
Chicken Roulade
Chicken Breast stuffed and rolled with
fresh spinach, ricotta cheese, and roasted red peppers
With a roasted red pepper cream sauce
Asparagus
Roasted Garlic Mashed Potatoes
Herb encrusted New York Strip loin
Green Peppercorn and Brandy Jus
Asparagus
Horseradish Mashed Potatoes
Third Course
Tiramisu
Chicken Breast stuffed with Gorgonzola and dried apricots, topped with a Red Currant Jelly reduction.
Chicken Milanese-Panko and Parmesan encrusted Chicken Breast with a Lemon Caper Beurre Blanc.
Blackened Chicken with a Pineapple salsa.
Chicken Saltimbocca.
From The Sea
Seared Salmon with a Lemon Caper Beurre Blanc.
Jamaican Jerk Tilapia.
Salmon en Croute-Salmon Layered with a Citrus Scallop Mousse, wrapped in Puff Pastry with a Lemon Dill Cream.
Grilled Salmon.
Grilled Salmon
Sample Buffet Menu
Organic Baby Greens Salad
Cucumbers, Tomatoes and Garlic croutons
Balsamic Vinaigrette and Parmesan Ranch Dressing
Prime Rib Carving Station
Horseradish Crème Fraiche and Red Wine Au Jus
Grilled Salmon
With a Lemon Caper Beurre Blanc
Horseradish Mashed Potatoes
Risotto Milanese
Saffron and Parmesan Risotto
Assorted Rolls and Butter
Blackened Salmon with a Pineapple Salsa.
Pistachio Encrusted Halibut.
Seared Sea Bass with a Coconut Thai emulsion.
Sesame encrusted seared Ahi.
Sesame Encrusted Seared Ahi
Sample Plated Menu
Fennel and Spinach Salad
Fennel and Blood Orange Segments
With a Champagne Vinaigrette
Sesame Encrusted Hawaiian Ahi
Soy Wasabi Beurre Blanc
Wasabi Mashed Potatoes
Baby Bok Choi
Green Tea Ice Cream
Served in Martini Glasses
Jumbo Prawns and Beef Tenderloin Duo.
Cioppino-Seasonal fish and shellfish in a herb tomato broth over linguine.
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