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First Course | Main Course | Buffet | Vegetables | Desserts | Hot Soufflés | Hor D'oeuvres | Station Presentations


First Course

BLACK AND WHITE SESAME CRUSTED AHI TUNA
ON SPINACH, ARUGULA, MANDARIN ORANGES AND
CASHEWS, SPICY SOY VINAIGRETTE

WHOLE GRILLED COLOSSAL THAI SHRIMP
WITH GINGER ORIENTAL SLAW

JUMBO LUMP CRABMEAT TOWER, AVOCADO &
HEIRLOOM TOMATO, ROASTED PEPPER DRIZZLE

RUSSIAN OSETRA CAVIAR MOUSSE WITH MARINATED
EUROPEAN CUCUMBER PETALS

TWICE BAKED FINGERLING POTATO AND SPICY
ARUGULA WITH CREME FRAICHE AND CAVIAR

OVEN ROASTED HERB CRUSTED HALIBUT IN A POOL OF
LOBSTER BISQUE, MARIGOLD BUTTER

FOIE GRAS MEDALLIONS WITH GRILLED CALVADOS
APPLES, FIG BALSAMIC REDUCTION

JUMBO LUMP CRABCAKE & HERB LETTUCE BOUQUET
PARMESAN REGGIANO CHEESE CRISP

MAINE LOBSTER MEDALLION ON A MIX OF MICRO
GREENS AND HARICOT VERTS, NICOISE VINAIGRETTE

CHILLED SALMON ROLL STUFFED WITH
DOVER SOLE WATERCRESS MOUSSE,
YELLOW HOLLAND PEPPER COULIS

LOBSTER TEMPURA ATOP MICRO GREENS,
PAPAYA AND BASIL SALAD,
LIME CILANTRO VINAIGRETTE

SCOTTISH SMOKED SALMON NAPOLEON
LACED W/ CAVIAR & CITRUS CREME FRAICHE
AND A CHIVE DRIZZLE

BAKED NORWEGIAN SALMON ROULADE W/ FRESH
ASPARAGUS TIPS & BABY GREENS

RAVIOLI PASTA ENVELOPE FILLED WITH PEEKEYTOE
CRAB IN A KAFFIR-LIME CURRY SAUCE

PARMA HAM, ANJOU PEARS, FRISEE LETTUCE &
PROSCIUTTO CRISP, VANILLA VINAIGRETTE

SWISS RÖSTI POTATO CAKE
TOPPED WITH SCOTTISH SMOKED SALMON
CHIVE CITRUS AIOLI

VINE RIPE TOMATOES & FRESH HOUSEMADE
MOZZARELLA STACK W/BASIL,
AGED BALSAMIC REDUCTION

TAHITIAN VANILLA BEAN & BRANDY INFUSED
DIVER SEA SCALLOPS ON WILTED BABY LEEKS

PARCHMENT BAKED POMPANO,
JULIENNE VEGETABLES & FRESH HERBS

WOOD CHARRED PORTABELLO MUSHROOMS
BALSAMICO WITH BABY ARUGULA AND FRISEE SALAD

FRESH GRILLED SHRIMP, SEA SCALLOPS AND
LOBSTER MEDALLIONS ON UPLAND CRESS LACED
WITH A BLACK TRUFFLED DRESSING

PECAN CRUSTED GOAT CHEESE CROSTINI
ON YOUNG FIELD GREENS, AVOCADO &
PEAR TOMATOES RASPBERRY VINAIGRETTE

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CHILLED ENGLISH PEA SOUP
STONE CRAB GARNISH

MEDITERRANEAN VEGETABLE & NOODLE
SOUP, WALNUT PESTO

WILD WATERCRESS & SPICY ARUGULA
SOUP W/ CREME FRAICHE

VINE RIPE TOMATO GAZPACHO,
FLORIDA AVOCADO

SIDE-BY-SIDE HOLLAND YELLOW PEPPER &
HEIRLOOM TOMATO SOUP

CURRIED CAULIFLOWER &
GRANNY SMITH APPLE SOUP

AMERICAN GREEN & EUROPEAN WHITE
ASPARAGUS SOUP

CALIFORNIA CARROT SOUP SPIKED
WITH GINGER & ORANGE

CHILLED EUROPEAN CUCUMBER SOUP
WITH MINTED YOGURT

SWEET POTATO, LIME & LEEK VICHYSSOISE
W/ A FRESH TOMATO CHIVE SALSA

Main Course

VEAL CHOP MILANESE TOPPED WITH ARUGULA SALAD AND LEMON VINAIGRETTE

PANKO CRUSTED CHICKEN BREAST STUFFED WITH PANCHETTA, SPINACH
AND GOAT CHEESE, MADEIRA DEMI GLACE

POTATO CRUSTED CHILEAN SEA BASS, UPLAND CRESS,
HEIRLOOM TOMATO SALAD - LEMON AND OLIVE OIL

LOIN OF LAMB WITH PORCINI DUST & LEEK COMPOTE
WILD MUSHROOM PORT WINE DEMI GLACE

MARINATED BEEF TENDERLOIN MEDALLION WITH
A MADAGASCAR PEPPERCORN GORGONZOLA SAUCE

BONELESS ROASTED CORNISH HEN WITH A SUNDRIED CRANBERRY & ORANGE STUFFING

TUSCAN RACK OF VEAL W/ A SHALLOT SAGE PANCHETTA CRUST ON A BED OF ITALIAN
VEGETABLE RATATOUILLE

LAVENDAR HERB CRUSTED COLORADO RACK OF LAMB WITH A MINTED DEMI GLACE

OVEN ROASTED PESTO CRUSTED CAPON BREAST WITH HERB AU JUS

VEAL TENDERLOIN WITH FOIE GRAS IN A FIG RED WINE SAUCE

MEDALLIONS OF VEAL WITH LEMON, CAPER AND PISTACHIO SAUCE

HERB ROASTED VEAL TENDERLOIN WITH WILD MUSHROOM RAGOUT

OVEN ROASTED VEAL LOIN STUFFED WITH MOREL MUSHROOMS,
GARLIC THYME AU JUS

OVEN ROASTED VENISON LOIN WITH A LINGONBERRY PORT WINE DEMI GLACE

HOISIN GRILLED LACQUERED PRIME BEEF TENDERLOIN WITH GINGER SAUCE

CHARRED STERLING NEW YORK STRIP STEAK WITH A BRANDY TRUFFLE SAUCE

BOURSIN & SPINACH STUFFED QUAIL WITH BURGUNDY BALSAMIC PORT WINE REDUCTION

PAN SEARED CITRUS GLAZED LONG ISLAND DUCK BREAST ROULADE
WITH A WILD CHERRY DEMI GLACE

OVEN ROASTED LOIN OF PORK STUFFED WITH APRICOTS, PEARS AND APPLES

ROAST BLACK GROUPER WITH BRAISED LEEKS, ROASTED SHALLOT BUTTER SAUCE

MACADAMIA CRUSTED FLORIDA YELLOW SNAPPER WITH A MANGO FRUIT SALSA

CEDAR PLANK OVEN ROASTED SALMON, LOBSTER MASHED POTATOES
AND MANGO BURRE BLANC

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Buffet

GRILLED YELLOWFIN TUNA NICOISE STYLE WITH HARICOT VERTS, BEANS, FINGERLING
POTATOES, OLIVES, CAPERS, FRESH ANCHOVIES AND TOMATOES

BLACK AND WHITE LOBSTER RAVIOLI IN A VODKA CREAM SAUCE

MAINE LOBSTER STRUDEL, WILD MUSHROOMS, ROASTED SHALLOTS & SUN-DRIED TOMATOES

OVEN ROASTED RACK OF PORK WITH AN HERB GARLIC AU JUS

FREE RANGE CORNBREAD STUFFED CHICKEN ROULADE
NATURAL SAGE AU JUS

APPLE CURRIED CHICKEN, MANGO CHUTNEY AND CONDIMENTS

HERB CRUSTED GRILLED BEEF TENDERLOIN, ROSEMARY AND SHALLOT BEARNAISE

BONELESS OVEN ROASTED LEG OF LAMB, ROSEMARY GARLIC SAUCE

TAMARI GLAZED PAN SAUTEED SEMI BONELESS EUROPEAN QUAIL

MARINATED & GRILLED VEAL TENDERLOIN WITH A SHIITAKE MUSHROOM RAGOUT

PARMESAN CRUSTED VEAL MEDALLIONS, BASIL POMMODORO SAUCE

PRIME STERLING NEW YORK STRIP ROAST, NATURAL AU JUS

SPANISH PAELLA WITH SHRIMP, CLAMS, CHICKEN AND SAUSAGE, SAFFRON RICE

MINI VEAL OSSO BUCCO MILANESE STYLE WITH GARLIC, PARSLEY AND LEMON GREMOLATA

ROAST TUSCAN CHICKEN BREAST, OLIVES, FAVA BEANS,
FINGERLING POTATOES, CARROTS, FETA CHEESE, WHITE WINE & ROSEMARY

OVEN ROASTED VEAL RACK WITH BABY PORTABELLO MUSHROOMS IN A SHALLOT AND MARSALA WINE SAUCE

HERB ROASTED TURKEY BREAST, CRANBERRY ORANGE GINGER RELISH

STIR FRY SEA SCALLOPS, SHRIMP AND ASIAN VEGETABLES
IN A HOISIN GINGER SAUCE

OVEN ROASTED LONG ISLAND DUCKLING WITH AN ORANGE-MANGO SAUCE

ROSEMARY GRILLED SWORDFISH WITH SUNDRIED TOMATO, BASIL & SHERRY

PAN SEARED FLORIDA DOLPHIN IN A MACADAMIA CRUST
WITH PINEAPPLE BURRE BLANC

NEW ZEALAND ROSEMARY CRUSTED MINI LAMB CHOPS
MINTED DEMI GLACE

PANKO & DIJON MUSTARD CRUSTED WILD SALMON OVER WILTED BABY ARUGULA

Vegetables

ITALIAN STYLE SAUTEED BABY SPINACH, SHALLOTS AND TOASTED PINENUTS

BRAISED BELGIUM ENDIVE, SUN-DRIED TOMATO, THYME & PARMESAN

OVEN ROASTED BABY CARROTS, TURNIPS, FINGERLING POTATOES,
CREMINI MUSHROOMS & CIPOLLINI ONIONS

PAN SAUTEED BROCOLLI RABE WITH TOASTED GARLIC

AUTUMN SQUASH SAUTE WITH MINI ZUCCHINI, YELLOW SQUASH, PATTY PAN AND HERBS

ASIAN STIR FRY. BOK CHOY, WATER CHESTNUTS,
SNOW PEAS, RED & YELLOW PEPPERS, SHIITAKE MUSHROOMS
TOSSED IN A CITRUS PONZU

MESQUITE GRILLED VEGETABLES, DRIZZLED FIG BALSAMIC GLAZE

ROASTED NICOISE VEGETABLES OF ROMA TOMATOES, ARTICHOKE HEARTS,
BABY BELLA MUSHROOMS, BLACK OLIVES AND HARICOT VERTS

FRESH ASPARAGUS SERVED WITH A CITRUS HOLLANDAISE AND TOMATO CONCASSE

BAKED TOMATO WITH SAUTEED HERBED ZUCCHINI & YELLOW SQUASH

SAUTEED JULIENNE CALIFORNIA CARROTS, ZUCCHINI,
YELLOW SQUASH & RED PEPPERS

GRILLED MARINATED LONG STEMMED BABY ARTICHOKES

HARICOT VERTS WITH RED AND YELLOW HOLLAND PEPPERS

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TRUFFLED MASHED YUKON GOLD POTATOES

MIXTURE OF HIMALYAN RED RICE, SWEET POTATO & LEMON ORZO PASTA

HERB ROASTED RUSSETT PARISIENNE POTATOES

WILD MUSHROOM RISOTTO WITH ASIAGO CHEESE

BLEND OF COLUSARI RED, GRANO, WILD AND EMPRESS GREEN RICES

SWISS RÖSTI POTATO CAKE

ROASTED HERBED FINGERLING POTATOES

SCALLOPED POTATO TOWER WITH FRESH THYME AND LEEKS

POTATO CROQUETTE WITH TOASTED ALMONDS

SOFT POLENTA WITH SPICEY ARUGULA AND PECORINO ROMANO CHEESE

CRISPY PESTO ROASTED BLISS POTATOES

TUXEDO ORZO PASTA WITH GRATED GRAN PANDANO AND FRESH TOMATO

GREEN CHINESE BAMBOO RICE

MINI WILD RICE VEGETABLE PANCAKES WITH SUN-DRIED TOMATO AND BASIL

COUSCOUS WITH SUMMER SQUASH & OVEN ROASTED TOMATOES

ROOT VEGETABLE MASH WITH CARAMELIZED SHALLOTS

Desserts

CHAMPAGNE POACHED STRAWBERRIES WITH ITALIAN MASCARPONE MOUSSE

WARM CHOCOLATE SOUFFLE CAKE WITH CRYSTALIZED GINGER ICE CREAM
AND FRESH RASPBERRIES

BLACK PEPPER TUILE FILLED WITH LEMON ICE CREAM
OVER A WARM BERRY COMPOTE SPIKED WITH CHAMBORD

RASPBERRY FOAM WITH PISTACHIO PRALINE ICE CREAM

POACHED PEAR STUFFED WITH MASCARPONE AND CHOCOLATE
AMARETTO SAUCE WITH TOASTED ALMONDS

FROZEN TEARDROP OF MEYER LEMON MOUSSE WITH RASPBERRY & MANGO COULIS

CHOCOLATE CREME BRULEE GARNISHED WITH SEASONAL BERRIES

PINEAPPLE AND MANGO FRUIT SALSA, COCONUT MOUSSE
AND MINTED SUGAR IN A MARTINI GLASS PRESENTATION

GILDED VALRHONA CHOCOLATE RASPBERRY TARTELETTE WITH
RASPBERRY MINT SORBET

FRENCH CHOCOLATE PUDDING WITH MARINATED CHERRIES

WARM AUSTRIAN APPLE STRUDEL WITH VANILLA BEAN ICE CREAM

PROFITEROLES WITH ITALIAN COFFEE GELATO AND ESPRESSO SAUCE

SHORTCAKE WITH GRAND MARNIER MARINATED STRAWBERRIES,
VANILLA BEAN WHIPPED CREAM AND SHAVED CHOCOLATE

CHOCOLATE DOME FILLED WITH
CHOCOLATE-PRALINE MOUSSE ON AN ALMOND BISCUIT

ALMOND TUILE CORNUCOPIA FILLED WITH A TART LEMON MOUSSE,
CASSIS SAUCE

RUSTIC APPLE GALETTE WITH CINNAMON ICE CREAM AND CARAMEL DRIZZLE

TEMPURA APPLE BEIGNETS AND CINNAMON ICE CREAM
WITH RAISIN PISTACHIO COMPOTE

LEMON SHORTBREAD TART WITH A STRAWBERRY BASIL COULIS

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Hot Soufflés

GINGER MANGO SOUFFLE

FRESH RASPBERRY SOUFFLE

CHOCOLATE CAPPUCCINO SOUFFLE, HAZELNUT CREAM

GRAND MARNIER SOUFFLE, APRICOT VANILLA SAUCE

INQUIRE ABOUT OUR VIENNESE TABLE SELECTION

Hors D'oeuvres

MEDITERRANEAN SPRING ROLL
SUNDRIED TOMATO, CALAMATA OLIVES,
SPINACH AND FETA CHEESE

HAWAIIAN POKE TUNA ON A
SPOON PRESENTATION

BEEF TENDERLOIN ON CROSTINI WITH
SPINACH, GORGONZOLA & PANCHETTA

VEGETARIAN SPRING ROLL WITH SHIITAKE,
PEPPERS AND BOK CHOY
CITRUS DIPPING SAUCE

TAMARI GLAZED AHI TUNA ON WONTON
CRISP WITH WASABI CREAM

PEARL MOZZARELLA, GRAPE TOMATO
AND LEMON BASIL

PANKO CRUSTED CHICKEN ROULADE
STUFFED WITH SPINACH, PANCHETTA
AND GOAT CHEESE

ROASTED DUCK BREAST, BASIL, HOLLAND
PEPPERS AND BEAN SPROUT ROLL

SMOKED SALMON ROSETTE ON VEGETABLE
CHIP W/ GINGER CREME FRAICHE & DILL

TEMPURA COCONUT SHRIMP WITH CITRUS
MANGO AIOLI

LAMB LOIN MEDALLION WITH MINTED
ROSEMARY CHUTNEY

WARM BRIE W/ PECAN & GREEN APPLE
ON BRIOCHE TOAST

SUMMER SPRING ROLL W/ CARROTS,
RICE NOODLE, ASPARAGUS & MINT
SWEET CHILI SAUCE

SEARED BALSAMIC GLAZED TENDERLOIN
WITH RED ONION CONFIT

GINGER LIME MARINATED SHRIMP
WRAPPED WITH A SNOW PEA POD

FRESH CAVIAR ON MINI POTATO CRISP
WITH CREME FRAICHE

ASIAN MUSHROOM SPRING STICK
WITH PLUM SAUCE

CRISPY VEGETABLE SHAOMAI WITH
SWEET AND SOUR SAUCE

GLAZED BEEF TENDERLOIN
ASPARAGUS NEGAMAKI ROLL

MINI CRAB CAKES W/ A PEPPER REMOULADE

PARMESAN CHEESE PUFFS

GLAZED BACON WRAPPED SEA SCALLOPS

TANDOORI CHICKEN SKEWER
WITH A CUCUMBER RAITA

MISSION FIG & GOAT CHEESE FOCACCCIA

MAINE LOBSTER MEDALLION ON SEAWEED
SALAD IN A BOUILLON SPOON

ROSEMARY CRUSTED NEW ZEALAND
MINI LAMB CHOPS
WITH MINT CURRANT DIP

THREE CHEESE QUESADILLAS W/
TOMATILLA SALSA

SHIITAKE MUSHROOM, CARAMELIZED
ONION & SPINACH TARTELETTE

BRIE, APRICOT AND PEAR PASTRY BRICK

ASSORTED SUSHI ROLLS W/ PICKLED
GINGER, TAMARI AND WASABI

BELGIUM ENDIVE SPEARS WITH
ENGLISH STILTON AND CRANBERRY

MUSHROOM AND WALNUT PROFITEROLES

GRILLED MINI SIRLOIN BURGERS

ITALIAN PROSCIUTTO WRAPPED W/
HEART OF PALM

MAINE LOBSTER MEDALLIONS ON
VEGETABLE CHIP WITH SRIRACHA AIOLI
AND CAVIAR GARNISH

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Station Presentations

SPANISH TAPAS SELECTION

HOT AND COLD SOUP SHOOTERS

JAPANESE SUSHI DISPLAY

GRILLED MINI SIRLOIN BURGERS

ASIAN APPETIZERS

SEAFOOD TABLE