SAMPLE CATERING MENUS

Our expereinced event planners will work closely with you to design the menu that fits your event while staying within your budget. Below is just a sampling of menus available. See our Table Displays page to view buffet menus.

Click on a menu listed here to view its contents:
PASSED HORS D'OEUVRES
SAMPLE MENU ONE (Formal Nuevo Latino Three Course Dinner)
SAMPLE MENU TWO (Formal American Three Course Dinner)
SAMPLE MENU THREE (Formal Nuevo Latino Three Course Dinner)
SAMPLE MENU FOUR (Formal American Three Course Dinner)

BUFFET MENUS (Table Displays)
SPECIALTY TRAYS: Nuevo Latino Tapas Styel, Ceviche Bar, Cocktail Bar
HORS D'OEUVRES American Fare

•  Chilean Salmon Tartar with Avocado Crème Fraiche
•  Lobster and Avocado Quesadilla with Chipotle Crema
•  Palomino's Guacamole with Plantain, Yucca and Malanga Chips
•  Black Bean and Crab Meat Cakes with Saffron Aioli Sauce
•  Sirloin Anticucho (skewer) with Traditional Chimichurri Sauce
•  Shrimp in Mango B.B.Q and Coconut Sauce
•  Lamb and Wild Mushroom Pincho with Sundried Tomato Chimichurri
•  Nuevo Latino Sushi Salmon Cocunut Rice Roll
•  Peruvian Nicoise Olive, Roasted Pepper and Goat Cheese Empanada
•  Miniature Lamb Chop with Fufu
•  Manchego and Serrano Ham Miniature Sandwich
•  Miniature Cuban Sandwich
•  Skirt Steak and Portabello Anticucho (skewer)
•  Tuna Tartar and Purple Potato with Papaya and Mint Salsa|
•  Tequila Cured Chilean Salmon on a Sweet Corn Arepa with Crème Fraiche
•  Seared Tuna on Potato Chip topped with Avocado Puree
•  Shrimp with Cilantro Chili Pesto
•  Colombian Sirloin Empanadas with Aji Sauce
•  Coconut Free Range Chicken Skewers
•  Ropa Vieja Long Island Duck on Sweet Arepa
•  Reina Pepiada, Chicken and Avocado on Sweet Arepa
•  Ecuadorian Shrimp Ceviche
•  Mexican Red Snapper, Red Pepper, Sweet Onion Ceviche
•  Coconut and Lemongrass Tuna Ceviche
•  Baby Back Ribs in Mango B.B.Q Sauce
•  Crisp Rock Shrimp with Coconut and Wasabi Tartar Sauce
•  Miniature Colombian Sirloin and Potato Cumin Empanadas
•  Shrimp and Octopus Guajillo Empanadas
•  Lobster and Sea Scallop Empanadas
•  West Coast Oysters with Mango Mignonette
•  Beet and cucumber mignonette
•  Gambas al Ajillo - Jumbo Shrimp Spanish Style
•  Nuevo Latino Avocado and Foie Gras Sushi|
•  Quinoa, Shiitake Mushrooms and Sweet Plantain Roll
•  Charred Yellow Tomato, Shrimp and Lobster Ceviche
•  Passion Fruit and Chilean Salmon Ceviche
•  Peruvian Octopus and Purple Potato Ceviche
•  Sautéed Foie Gras on Sweet Arepa with Quinoa and Sweet Plantain Salad
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SAMPLE MENU ONE
Formal Nuevo Latino Three Course Dinner

Passed Hors d'Oeuvres
•  Lobster and Avocado Quesadilla with Chipotle Crema
•  Sirloin Anticucho (skewer) with Traditional Chimichurri Sauce
•  Peruvian Nicoise Olive, Roasted Pepper and Goat Cheese Empanada
•  Palomino's Guacamole with Plantain, Yucca and Malanga Chips
•  Tequila Cured Chilean Salmon on a Sweet Corn Arepa with Crème Fraiche

First Course (Choice of One)
•  Roasted California Beets and Goat Cheese Mashe Salad with Balsamic and Shallot Vinaigrette and Purple Potato Chips
•  Sonora Ceviche Tasting: Ecuadorian Shrimp, Avocado and Tomato; Peruvian Octopus, Aji Amarillo, Onions and Cilantro; Colombian Salmon, Passion Fruit, Cilantro, Habanero Chili
•  Yucca Stuffed with Sirloin Steak, Wild Mushrooms and Herbs with Hogo Sauce  
•  Lobster and Sea Scallop Dumplings in Spicy Coconut and Lemongrass Mojito Sauce

Main Course (Choice of One)
•  Seared Yellow Fin Tuna with Yucca Crust and Quinoa and Shrimp Stuffed Tomato with Sweet Pea Herb Mojito Sauce
•  Grilled Sirloin Steak with Sun Dried Tomato and Manchego Potato Gratin in Nicoise Olive and Basil Tapenade
•  Roasted Free Range Chicken in Chardonnay Peanut Sauce with Saffron and Lobster Mashed Potatoes and Manchego Cheese Sauce
•  Seafood Paella with Lobster, Shrimp, Clams, Mussels, Sea Scallops and Chorizo Topped with Sofrito

Dessert (Choice of One)
Dulce de Leche Cheesecake
Passion Fruit Flan
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SAMPLE MENU TWO
Formal American Three Course Dinner

Passed Hors d'Oeuvres
•  Grilled Basil Tiger Shrimp
•  Smoked Salmon on Sourdough Toast with Lemon Dill Sauce
• Roasted Red Pepper Pancakes with Crème Fraiche and Salmon Caviar
• Petite Goat Cheese and Nicoise Olive Tarts
• Grilled Sirloin Skewers in Mango Teriyaki Sauce

First Course (Choice of One)
•  Red Oak Leaf and Bibb Salad with Gruyere Garlic Croutons in Dijon Vinaigrette
•  Sonora Lobster Ravioli in Basil Chardonnay Sauce Topped with Porcini Mushrooms
•  Portobello and Sweet Pea Risotto with Parmesan Cheese and Truffle Oil  
• Seared Foie Gras on Brioche Toast with Pear and Port Sauce

Main Course (Choice of One)
•  Seared Red Snapper in Pommery Mustard Chardonnay Sauce with Braised Vine Ripened Tomatoes
• Roasted Free Range Chicken Stuffed with Lobster, Goat Cheese and Basil in Roasted Pepper Coulis
• Plank Washington State Wild Salmon in Cucumber and Sun Gold Tomato Gazpacho
• Grilled Sirloin Steak with Jerusalem Artichokes in Natural Juices

Dessert (Choice of One)
•  Lemongrass Crème Brulee
Devil's Food Chocolate Cake with Berries
•  Assorted Home Made Ice Creams
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  SAMPLE MENU THREE
Formal Nuevo Latino Three Course Dinner

Passed Hors d'Oeuvres
•  Lamb and Wild Mushroom Pincho with Sundried Tomato Chimichurri
•  Miniature Lobster, Avocado and Romaine Lettuce Mini Tacos with Mango and Citrus Salsita
• Miniature Cuban sandwich
• Sautéed Foie Gras on Sweet Arepa with Quinoa and Sweet Plantain Salad
• Shrimp with Cilantro Chili Pesto

First Course (Choice of One)
•  Peruvian Tapenade and Baby Arugula Salad, Beefsteak Tomatoes, Enoki Mushrooms and Peruvian Black Olives
•  Braised Garlic Prawns Spanish Style
•  Colombian Sirloin Empanadas with Aji Sauce  
•  Yellow Fin Tuna and Coconut Lemongrass Ceviche

Main Course (Choice of One)
•  Seared Chilean Sea Bass with Plantain Crust, Crab Meat Ravioli and Black Bean Spicy Shrimp Broth
•  Grilled Skirt Steak with Chino Latino Lobster Stir Fried Rice and Saffron, Braised Garlic Mojito Sauce
•  Seared Yellow Fin Tuna with White Bean, Red Pepper and Pancetta Ragout in Saffron Lime Mojito
•  Blue Corn Rigatoni, Seared Sea Scallops and Shrimp with Chipotle Chardonnay Sauce

Dessert (Choice of One)
•  Tres Leches Angel Food Cake
•  Coconut and Lemongrass Crème Brulee
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SAMPLE MENU FOUR
Formal American Three Course Dinner

Passed Hors d'Oeuvres
•  Tuna and Avocado Tartar on French Baguette Toast
•  Sautéed Foie Gras on Toasted Brioche with Mango Salsita
•  Sun Dried Tomato and Black Olive Croustades
•  Lobster and Saffron Mini Spring Roll
Buffalo Mozzarella and Prosciuto

•  First Course (Choice of One)
•  Maryland Crab Cakes with Sliced Mango in Lobster Chive Sauce
•  Steamed Asparagus Spears with Blue Cheese Chardonnay Sauce on Warm Sourdough Toast
•  Lobster and Roasted Corn Bisque
•  Endive, Radicchio, and Arugula Salad with Oregano Vinaigrette

Main Course (Choice of One)
•  Roasted Rack of Lamb with Chanterelle Mushrooms and
Seasonal Vegetables in a Bordelaise Sauce
• Seared Halibut in Shrimp and Saffron Broth with Baby Arugula and Artichokes
• Seared Yellow Fin Tuna with Apricot, Pomegranate Cous-cous in Lemongrass, Mint Sauce
•  Grilled Sirloin Steak with Rosemary and Arugula

Dessert (Choice of One)
•  Blueberry and Peach Cobbler
•  Angel Food Cake with Assorted Berries and Crème Anglaise Sauce
•  Assorted Fruit Sorbets
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Telephone (203) 629-2930 or (914) 933-0833
E-mail info@PasionCatering.com