inner Entrée’s

Minimum 10 guests, prices will vary slightly with guest count. You may make substitutions and additions to these menus.

Poultry

• Chicken Portobello
  • A twin breast stuffed with Swiss cheese and garlic, onion and mushroom stuffing with a marsala wine reduction glaze
• Bumbu Chicken
  • Sautéed breast of chicken with an aromatic curry sauce, on a bed of Israeli couscous salad with chickpeas, walnuts and raisins
• Honey Ginger Chicken
  • Marinated in a paprika, honey mustard and ginger dressing, char-grilled and topped with a pineapple salsa
• B.B.Q Glazed Chicken
  • Oven baked chicken breast basted with a smoky barbecue sauce sliced on a bed of black bean sauce topped with grilled corn salsa and cilantro sour cream
• Italian Stuffed Chicken Breast
  • With thin slices of proscuttio ham, spinach and dill havarti cheese coated with breadcrumbs and baked, served on a bed of homemade tomato sauce
• Breaded Chicken Parmesan
  • Coated with a Italian herb breading, served on a bed of oven roasted tomato sauce with a melted blend of mozzarella, parmesan reggiano and romano cheeses
• Chicken of the Woods
  • Assorted fresh seasonal wild mushrooms, leeks, garlic and artichoke hearts make a bed for the sautéed breast glazed with Madeira essence jus
• Chicken Breast Cordon Blue
  • A classic recipe of sautéed boneless breast, topped with a slice of black forest ham and gruyere cheese. Baked and glazed with sherry reduction sauce
• Chicken Picatta
  • Sautéed boneless chicken breast topped with a creamy lemon, caper sauce

Duck & Other Game

• Combination Duck Plate
  • Sautéed breast and aged duck leg confit with wild rice blend, orchard fruit chutney, fresh vegetable and seasonal sauce
• Boneless Half Roasted Duck
  • Slow roasted Peking duck, with all the bones removed, skin roasted crisp, and the excess fat rendered out, served with seasonal sauce
• Roast Antelope Steak
  • Spice rubbed and roasted, served with a whiskey green peppercorn sauce, potato onion pie and fresh vegetable
• Pan Seared Loin of Venison
  • Fresh cervena New Zealand venison sautéed and served with seasonal reduction sauce and appropriate accompaniments
• Other game available. Contact us for details!

Beef, Pork & Lamb

We use only USDA choice cuts with the following preparations

• Whole Beef Tenderloin
  • Served on a bed of smoked Portobello mushrooms, pine nuts with a Dijon demi-glace
• Spice Rubbed Tenderloin
  • Coated with our house spice mix, char-grilled, served with whiskey peppercorn sauce
• Roast Prime Rib (minimum 20 guests)
  • Rubbed with garlic, rosemary and cracked peppercorns, slow roasted for hours served au jus and horseradish cream sauce
• Teriyaki Flank Steak
  • Marinated in pineapple, soy, fresh ginger, garlic, chilies and mirin char-grilled, with an pineapple relish and tamari sesame glaze
• Beef Wellington
  • Tenderloin topped with mushroom duxelle, wrapped in pastry, baked and served with an rich beef demi glace
• Beef or Pork Stir Fry
  • Sautéed strips of meat and vegetables with garlic, chiles, and pineapple soy glaze
• Traditional Beef Lasagna
  • Seasoned ground beef and Italian sausage layered with pasta, cheese and slow roasted tomato sauce
• Beef Stroganoff
  • Tender beef tips in a rich sour cream brown sauce with onions and mushrooms
• Chipotle Tenderloin
  • Whole loin grilled and basted with a chipotle barbecue glaze served on a bed of black bean and tomatillo sauces with grill corn relish
• Tuscan Style Beef Tenderloin
  • Roasted medium rare, sliced, and topped with a mixture of stewed tomatoes, garlic, prosciutto and oregano then glazed with marsala wine sauce
• Cajun Tenderloin
  • Whole tenderloin, coated with Cajun spice, char-grilled, and carved, topped with a crawfish gumbo sauce, corn and peppers
• Whole Roasted Pork Loin
  • Coated in house seasoning and roasted served with mushroom Marsala wine sauce
• Herb Crusted Pork Cutlet
  • With natural pan gravy flavored with stone ground mustard, served with braised red cabbage
• Stuffed Center Cut Pork Chop
  • Sour dough bread stuffing with celery, onions, black walnuts and dried blueberries with apple cider jus
• Braised Baby Back Ribs
  • Served on or off the bone, braised for 8 hours till falling off the bone, basted with our house Chipotle barbecue sauce
• Pork Piccata
  • Sautéed cutlets of pork with a caper lemon beurre blanc
• Cajun Stuffed Pork Loin
  • Andouille sausage, fresh spinach stuffing, seasoned with Cajun spices roasted served with red eye gravy
• Garlic Studded Leg of Lamb
  • Coated with house seasoning, roasted to medium-rare with onion mint marmalade and natural pan jus
• Roast Rack of Lamb
  • Prime cut of lamb, marinated in garlic and herbs, roasted to a medium degree of doneness served with rosemary mint jus

Fish & Seafood

At the Moveable Feast Catering we go to great lengths to acquire the freshest seafood available buying directly and daily from coastal sources such as Steve Connolly in Boston, Ocean Beauty Seafood in Seattle. These sources keep us in touch with the daily fluctuating global market

• Maryland Crab cakes
  • Moist cakes of tender blue crab from Maine broiled and served with rouille sauce
• Crab Stuffed Prawns
  • Jumbo shrimp stuffed with fresh seasoned crab, topped with breadcrumbs and dill havarti and baked
• Bacon Wrapped B.B.Q. Shrimp
  • Baked and basted with our house recipe barbecue sauce
• Classic Seafood Newburg
  • Dry pack scallops, jumbo shrimp, and lobster in a roasted shellfish sauce perfumed with sherry and herbs
• Seafood Jambalaya
  • A Cajun favorite! Rock shrimp, scallops, and andouille sausage, all stewed in tomatoes, garlic, peppers, onions, celery and spices
• Sesame Salmon
  • Fresh cold water Atlantic salmon, coated with black and white sesame seeds, served with mango and port plum sauces
• Coriander Crusted Lake Superior Whitefish
  • Sautéed and served with seafood reduction sauce with apple and celery juice
• Chipotle Glazed Swordfish
  • Fresh Block island sword steak grilled and glazed with a house made barbecue sauce, roasted corn salsa, black bean and tomatillo sauces
• Oven Baked Lake Superior Whitefish
  • Seasoned with paprika and herbs, baked and topped with lemon caper sauce
• Garlic Roasted Prawns
  • Jumbo shrimp baked in white wine, garlic and herb butter, roasted shrimp sauce, and concasse of fennel, olive and tomato
• Mediterranean Style Halibut
  • Fresh Alaskan halibut topped with a prosciutto herb crust, sautéed and served on a bed of tomato cream sauce, roast eggplant caponata, basil oil and balsamic reduction
• Spice Seared Thai Salmon
  • Fresh Atlantic salmon fillet with red Thai curry sauce
• Blackened Fish Cajun Style
  • The following is a list of fish that best suit this preparation method,coated with Cajun spices and seared in a cast iron skillet topped with cilantro lime butter served with a tomato Creole sauce with spiced rice and fresh vegetable.
    

Vegetarian

• Grilled Zucchini Lasagna
  • With 24 hour tomato and roasted red pepper sauce, layers of pasta and cheese, topped with herbed breadcrumbs.
• Moroccan Spiced Strudel
  • A curried mixture of pearl couscous, shiitake mushrooms, walnuts, chickpeas, raisins, and assorted vegetables, wrapped in phyllo pastry, served with a “bumbu” sauce: toasted aromatic spices, coconut milk, sweet corn, and banana.
• Swiss Chard Wellington
  • A highly flavorful mixture of assorted mushrooms, vegetables, bulgur, brown rice, and currants, wrapped in Swiss chard, baked, and served on a sweet corn purée and tomato relish.
• Portobello Eggplant Parmesan
  • A classic preparation. Slices of Portobello mushrooms and eggplant, coated in garlic herb breadcrumbs, pan seared, and covered with our house tomato sauce, melted cheese, and chopped fresh herbs.
• Mushroom Spinach Crêpes
  • Fresh seasonal exotic mushrooms braised with spinach, onions, and Marsala wine, blended with cheese, wrapped in crêpes and baked. Served on a bed of fennel, sweet potato, and lentil salad. Topped with mornay cheese sauce.
• Roast Vegetable Crêpes
  • Assorted grilled vegetables, spinach, garlic and onions, blended with ricotta and parmesan cheese wrapped with an thin slice of sautéed egg plant served on a bed of braised chard with cauliflower sauce.
• Roast Vegetable Strudel
  • Assorted grilled vegetables and chèvre cheese flavored with sun-dried tomatoes and fresh spinach, wrapped in phyllo pastry, served on cannellini bean purée and broccoli sauce.
• Stuffed Napa Cabbage
  • With Asian Vegetable Slaw Snow peas, shiitake mushrooms, bok choy, daikon radish, peppers, and carrots tossed with a spicy peanut dressing, stuffed inside a napa cabbage leaf, baked, and served with soba noodles and pineapple soy glaze.
• Braised Tofu German Style
  • Medallions of marinated tofu, sautéed, and served with braised red cabbage and apples, spatzle, and roast autumn squash.
• Polenta Torte with Puttanesca Sauce
  • Herb polenta topped with a layer of mushroom duxelles, another layer of polenta and topped with a layer of tofu-basil-spinach filling, served with a tomato puttanesca sauce and cashew cream.
• Portobello Wellington
  • Grilled Portobello mushroom with sautéed spinach, mushroom duxelle, and Gruyere cheese, encased in a delicate pastry, topped with Stilton bleu cheese, served with root vegetable puree.
• Southwest Grilled Vegetable Roulade
  • Assorted vegetables grilled and rolled in a flour tortilla, baked and sliced, served on a bed of black bean and tomatillo sauces with Spanish style rice, cilantro cream, garnished with fried tortilla matchsticks.