Slice Catering Packages

Published

Slice Cafe Catering Information packet winter 2011

www.slicecafe.net

Contents

Our Services and Background 2

Breakfast and Brunch Selections 3

Appetizers 5

Entrees 7

Slice Dinner Specialties 9

Slice Cafe Lunch Specialties 10

Slice Cafe Cal-Mex Lunch Specialties 11

Slice Cafe Cal-Mex Salad Specialties 12

Traditional Specialties 13

Policies and Services 14

Sign Off and Salutations 15

Introduction

We are a chef owned and operated business which utilizes local vendors and produce whenever possible to provide full service catering for meetings, events and social gatherings. We specialize in preparing “Cal-Mex”inspired cuisine and pride ourselves on providing the greatest variety of delicious, scratch prepared food selections in the valley. Chef Chuck Hebler and Chef Tim Schuler will strive to make your event one remembered with many oohs, aah s, and smiles for years to come. They will draw on their extensive culinary backgrounds and catering experience to develop and adapt your menu, plan and detail the set up and style of your function, and provide you with the most professional and attentive service staff around. Let us bring a “little bit of the West Coast” to your next event.

Breakfast and Brunch Selections

Main Courses

Crème Anglaise baked French toast French toast with locally made maple syrup Eggs Benedict Belgium Waffles Scrambled eggs with fresh herbs Assorted mini quiches Cheese frittata Vegetable and fresh herb frittata Rosemary focaccia strata Ham and spinach strata (made with cubed rustic baguette) Blueberry pancakes with locally made maple syrup Buttermilk pancakes with locally made maple syrup Vegetarian lasagna Smoked salmon pinwheels wrapped in a basil tortilla with marinated cucumbers and cream cheese Wild mushroom and leek ragout over polenta fries Vegetarian stuffed peppers with wild rice medley and smoked mozzarella Spinach and roasted red pepper stromboli with goat cheese Chicken sausage, pepper and onion stromboli with cheddar Capicola, salami, ham, peppers and fresh mozzarella stromboli

Sides Breakfast sausage Smoked bacon Vegetarian sausage Hash browns Veggie hash browns (potatoes and julienne vegetables) Home fries Herbed pasta salad or red bliss potato salad Grilled veggies Mixed green salad Tomato and fresh mozzarella salad with balsamic vinegar and fresh basil

Breads and Sweets Assorted bagels and cream cheese Assorted pastries Assorted breads, rolls and butter Assorted muffins Assorted petit fours (mini cakes) Assorted squares (lemon, raspberry, chocolate etc.)

Drinks Apple Cranberry Orange Assorted Teas Coffee

Appetizer and Hors d’Oeuvres Selections

In-House pork, shrimp, or vegetarian Potstickers with soy scallion and spicy plum sauce

Blackened Kielbasa with zesty horseradish Sauce

Caramel cider glazed Chicken Skewers rolled in spicy toasted pumpkin seeds

Chicken Satay Marinated in coconut milk and lemongrass with a Thai peanut dipping sauce and Thai cucumber relish.

BBQ pulled pork nachos Served on blue corn tortilla chip with pepper jack cheese,slaw and mango salsa

Pork or Refried Bean Papusa with spicy slaw

Beef Tenderloin Roulade stuffed with herb Stilton cheese filling on Crostini

Roasted Marinated Lamb Lollipops with apricot rosemary chutney

Duck Confit with cider braised Red Cabbage on toasted rye crostini with parsnip and sweet potato frites

Grilled marinated spicy beef teriyaki skewers with bell pepper and onion Grilled marinated lamb lollipops with apricot rosemary chutney

Seafood

In-house Coconut Shrimp with papaya sweet chili dipping sauce

Sesame Seered Ahi Tuna on Crispy Won Ton with wasabi aioli and green onion

Smoked Salmon
On toast points with lemon chive aioli.

Sweet and Spicy Salmon Empanadas
with sweet bell peppers, jalapeno peppers, and onion in a flaky plantain pastry with tamarind lime chutney.

Crab Salad, Lobster Salad or Salmon Mousse
filled herbed profiteroles topped with tomato gremolata

Asian Tuna Taco
wasabi seered tuna wrapped in a scallion pancake with Asian slaw and plum sauce

Lobster Ravioli with sherry au poivre cream sauce.

Prosciutto wrapped shrimp drizzled with mango butter sauce

SLIDERS

Jerk Burger or Chicken with chard,pepper jack cheese, mango salsa and lemon mayo

Mini Reubens with corned beef, swiss, sauerkraut, and Thousand Isle dressing

Curry Chicken salad on a mini brioche with craisins and celery

BBQ Pork or Beef Brisket with coleslaw

Vegetarian Appetizers

Roasted Butternut Squash Ravioli with Gran Marnier au poivre cream sauce

Spinach and Gruyere stuffed Mushrooms Crimini mushrooms with fresh thyme and cheesey rustic bread stuffing

Asparagus and Herb Goat cheese en croute Light flaky pastry wrapped around local goat cheese and asparagus spears

Curried butternut squash and roasted root vegetable phyllo triangles or cups Aromatic and flavorful

Vietnamese style spring rolls with julienne asian vegetables and sweet chili and ginger soy scallion dipping sauces

Baked pear and Stilton Tartlette with sage and a honey port reduction

Baked apple and Goat cheese Crostini with honey and fresh thyme

Wild Mushroom Tartlette with duxelle, fresh thyme, and Gruyere cheese

Entrees

Vegetarian Main Courses Vegetarian Risotto cakes with lemon basil vinaigrette Wild mushroom and leek ragout over fried polenta Stir-fried tofu with sugar snap peas, sweet bell peppers, mushroom, and green onion Roasted vegetable risotto over seared Swiss chard with toasted farmer's bread Vegetarian paella with jasmine rice and fresh artichoke hearts Vegetarian stuffed peppers with wild rice medley and smoked mozzarella cheese Seared eggplant rounds layered with herbed ricotta and smoked mozzarella, Swiss chard, and smoky marinara

Seafood Main Courses Grilled soy glazed salmon over arrugula, roasted red pepper, and avocado with ginger lime vinaigrette Chicken, shrimp, and sausage pasta with spinach and oven dried tomato over bowtie pasta Pan-seared barramundi with mango salsa and arrugula mashed potatoes Pan-blackened salmon over asparagus risotto with seared spinach and mango buerre blanc Roasted monkfish with grilled oyster mushrooms, leeks, and ginger in a tawny port wine sauce Herbed halibut wrapped with paper-thin sweet potato and pan-fried in olive oil with chipotle cream sauce Sesame-encrusted pan-seared Ahi tuna with green onion wasabi sauce Pan-fried marinated catfish with sweet corn sauce and mango salsa Shrimp and scallop sauté with saffron, snow peas, and yellow squash over bow tie pasta

Meat Main Courses Grilled marinated flank steak over caramelized onion and grilled oyster mushrooms topped with au jus served with garlic mashed potatoes Roasted pork loin sliced and fanned with ginger snap gravy over julienne vegetables with sweet mashed potatoes11 Grilled and fanned flat iron steak topped with tomatillo and baby oregano salsa with roasted potatoes Roasted half chicken with polenta fries and rosemary red wine reduction Roasted chicken with caramel citrus sauce, spicy pumpkin seeds and ginger mashed sweet potatoes Filet Mignon with madeira mushroom demi glace and garlic truffle mashed potatoes Blackened rib-eye steak with port wine brandy demi glace oven-roasted potatoes Chicken Francaise with lemon-caper sauce roasted potatoes Mushroom and wild rice stuffed Cornish game hen topped with port wine currant demi glace Duck Confit with Israeli cous cous and braised greens Braised Lamb shanks with arugula mashed potatoes Braised Short ribs with horseradish mashed potatoes Marjoram and ovendried tomato encrusted prime rib w/ au jus and mashed potato

Slice Dinner Specialties

Scallop, shrimp and mussels with sweet bell peppers and snow peas tossed in lobster saffron cream sauce over linguine

Bow tie pasta with pancetta, wild mushrooms, peas and steak tips in a light cream sauce

Pappardelle pasta with roasted garlic cream sauce, sundried tomatoes, spinach, butternut squash, and pine nuts

Fried polenta with wild mushroom ragu

French roast chicken on a bed of israeli cous cous with roasted butternut squash and braised swiss chard served with a sweet pea sauce

Pan Blackened salmon with mango butter sauce and sweet pea risotto

Braised beef short ribs with burgundy pan sauce and garlic chive mashed potato and organic baby vegetables

Pan seared Fish Of the Day with lemon and herb dressed micro greens on sweet corn sauce

Roasted chicken with southwestern style toasted pumpkin seeds and caramel citrus sauce, roasted root vegetables and red bliss potato

Roast pork loin with gingersnap gravy on sweet potato mash with wilted braising greens

Coffee cured seared duck breast with caramelized cider braised red cabbage and horseradish mashed parsnips

Pistachio encrusted salmon with seared Swiss chard and herb roasted potatoes

Slice Lunch Specialties Specialty Wraps & Sandwiches CHICKEN CAESAR WRAP with chopped romaine, feta cheese, tomato, bacon, and caesar salad dressing. ASIAN CHICKEN WRAP with chopped romaine, sweet onion, carrot, and cucumber in a sesame soy dressing. ROAST BEEF on grilled ciabatta with borsin cheese, sweet onion, and tomato. MALIBU TURKEY WRAP Sliced deli turkey with romaine, swiss cheese, guacamole, tomato, and bacon. TURKEY STUFFING on grilled ciabatta bread with cranberry sauce and mayo. MOZZA MANIA Fresh mozzarella cheese on grilled ciabatta with romaine, tomato, and sweet basil pesto. HAM & CHEESE WRAP Black Forest ham, Vermont cheddar cheese, romaine, tomato, and mayo. CHICKEN CLUB on grilled ciabatta with Vermont cheddar, bacon, romaine, tomato, and urban mayo. SPINACH ARTICHOKE HUMMUS WRAP with swiss cheese, sweet onion, romaine, tomato, and cucumber.

Burritos and Quesadillas *BEEF With rice, black beans, lettuce, jalapeno jack cheese, mango salsa, and sour cream, and tortilla chips. CHIMICHANGA A deep fried burrito with braised chicken, rice, beans, jalapeno jack cheese, and guacamole served with tortilla chips, salsa, and sour cream on a bed of shredded lettuce. VEGGIE BURGER VEG With rice, beans, lettuce, cheese, salsa, and sour cream, and tortilla chips.

BEAN & CHEESE VEG Rice, black beans, lettuce, jalapeno jack cheese, mango salsa, sour cream and tortilla chips. CHICKEN With rice, black beans, lettuce, mango salsa, jalapeno jack cheese, and sour cream, and tortilla chips.

Salads CHINOIS CHICKEN SALAD Romaine lettuce, mandarin oranges, shaved sweet onions, hot house cucumbers, shaved almonds, fried wontons with sesame soy dressing.

OUR SIGNATURE SALAD - THE MEDITERRANEAN CAESAR SALAD Romaine lettuce, feta cheese, toasted ground pistachios, raisins, tomato with a champagne caesar dressing. CHICKEN NACHO SALAD Fried tortilla strips, salsa, guacamole, black beans, jalapeno jack cheese, chicken, romaine lettuce tossed in mango salsa and topped with sour cream.

GOAT CHEESE SALAD romaine lettuce, tomato, cucumber, onion, and goat cheese tossed in a balsamic dressing.

CALIFORNIA CHICKEN COBB SALAD Romaine, cucumber, tomato, bacon, feta, onion , guacamole, chicken with bleu cheese dressing.

THE CLASSICS  Fried mozzarella triangles with our zesty marinara  Fried smoked mozzarella triangles with zesty marinara  Franks in a blanket  Smoked chicken quesadillas with fruit salsa  Swedish meatballs  Tangy meatballs  Fried spicy chicken tenders with honey mustard dipping sauce  Buffalo wings with blue cheese dip  Teriyaki wings  Spicy hot curry wings with cucumber yogurt sauce  Popcorn catfish bites with Creole tartar sauce  Popcorn crawfish with Cajun remoulade  Spanikopita (spinach and feta cheese in phyllo)  Pork potstickers with soy scallion dipping sauce  Vegetable spring rolls with sweet chili and hot mustard dipping sauces  Teriyaki beef skewers  Chicken satay skewers  Spicy jerk marinated pork shank  Blackened kielbasa with horseradish dipping sauce  Fried zucchini with horseradish dip  Vegetable tempura with wasabi dip  Fried Mac and Cheese Bites  Fried Black & Tan Beer Batter Onion Rings  Fried Popcorn Chicken wwith tangy BBQ sauce  Fried Jalapeno Poppers with honey mustard sauce  Fried Popcorn shrimp with cocktail sauce or remoulade  Fried Shrimp with cocktail or remoulade

Guarantees, Deposits and Payment Policies After you approve your estimate, a deposit of 50% of your invoice total is required to secure our services. The balance is due one week prior to the day of the function. The confirmed number of guests is required three days prior to this time. If no guarantee is called in, we will assume the guarantee is the number on the most recent invoice at that time. Box lunches and other simple orders need to be placed 48 hours in advance with payment due at pick up or delivery. In the event that your function is canceled up to two (2) weeks prior to the function date, the full deposit will be refunded. If a cancellation occurs less than (2) weeks prior to the function, 50% of the deposit will be retained. If the function is canceled within 7 days of the event, the deposit will not be refunded.

Types of Service Provided

Delivery Only—Food will be delivered and dropped off only- no setup—. Delivery and Setup—Food will be delivered and setup on a buffet with disposable chafers if needed. Delivery, Setup and Pickup—Food will be delivered and set up for service in stainless steel chafers, with porcelain or silver trays. Staff will return to retrieve any non-disposable items. Full Service—Food will be delivered and set up for service. Staff will remain on-site to serve food in the style that has been requested. The service site will be cleaned at the end of the service period. Stainless steel chafers and display platters, china, glassware and linens available. Basic delivery rate plus service staff charges. To include acrylic plates, cups, flatware and paper napkins add $1.00 per person.

Service Staff To ensure your function is stress free for you, the addition of our professional and courteous service staff is recommended. Their duties range from bartending, passing hors d’oeuvres, keeping the area tidy, clearing plates, maintaining the buffet, plating dinners and manning food station(s) depending on your needs. Our service staff is guaranteed a minimum of five hours and is billed in half-hour increments thereafter. Staffing requirements are based on the number of guests and style of function.

Please don’t hesitate to call us a 413-536-5964 with any questions or concerns. For all catering inquiries please ask for Tim Schuler or Chuck Hebler. We look forward to helping you plan and execute your next event with flawless attention to detail and unsurpassed service. If there is anything we can help you with related to your event please let us know. Hopefully we can refer you to someone local if it involves a service we don’t provide. Best wishes and a hearty thank you for considering us for your special event.

Sincerely, Tim and Chuck.