NYC Spring Menu

Susan’s Kitchen Catering and Events Spring Menu will help you to Enjoy the best menus of the season light , healthy fresh spring menu for easy picnics, and family meals.
Spring is a magical time of year. It is the awakening of a new season when blue skies have returned, the midday sun is warm and yet our nights are still cool.
After the long months of hearty winter foods, it’s time to celebrate the arrival of fresh young vegetables with Spring Menu.  a cooks’ dream come true.
What a wonderful way to extend yourself to others in celebration of family and friendships, than to host an informal Spring Menu party.

 Menus #1
$42.95 Per guest

• Rock Shrimp and Crab Salad in a Tomatillo Vinaigrette with Toasted Coconut Garnish, served on an Asian Spoon.
• Baked Emerald Mussels stuffed with Chorizo, Fresh Oregano and Saffron.
• Chilled Nectarine Soup with Cinnamon Almond Praline Dust and Huckle Berry Drizzle.
• Baby Greens with Ricotta Salata, Strawberries and Toasted Hazelnuts, Tossed in Balsamic Blanco Vinaigrette.
• Grilled Mahi Mahi marinated with Oranges, served with Corn Tortillas,Charred Black Bean Pineapple Salsa and Chipotle Cream.
• Blackened Chicken Salad on a bed of Mixed Greens with Blue Cheese Bacon Ranch Dressing.
• Passion Fruit Mousse with Summer Berry Coulis.

Menus #2
$39.95 Per guest

• Gazpacho Soup
• Pan-Seared Sirloin w/ Garlic Brandy Sauce
• Horseradish Whipped Potatoes
• Sake-Steamed Atlantic Cod w/ Ginger and Green Onions
• Polenta and Confetti Vegetables
• Steamed Basmati Rice and Grilled Vegetables
• Ratatouille-Stuffed Portabella Mushroom
• Lemon-Spinach Israeli Couscous
• Caesar Salad
• Fresh Fruit Salad
• Strawberries Romanoff Napoleon

Make your Own Menu

$32.95 One Entrée
$34.95 Two Entrées
$36.95 Three Entrées
1 Appetizer,2 Hot Sides, 2 Chilled Salads , cookies , sliced fruits and Bread

APPETIZERS

• Crawfish Cakes W/ pepper jelly sauce
• Shrimp stuffed with blue crab drizzled with spicy remoulade sauce
• Rock Shrimp and Crab Salad in a Tomatillo Vinaigrette with Toasted Coconut Garnish, served on an Asian Spoon
• Baked Emerald Mussels stuffed with Chorizo, Fresh Oregano and Saffron

ENTREES

• Grilled Mahi marinated with Oranges, served with Corn Tortillas, Charred Black Bean Pineapple Salsa and Chipotle Cream.
• PAN SEARED CHILEAN SEA BASS arborio rice crust topped with artichoke caper relish and drizzled with lemon.
• CEDAR PLANK GRILLED SALMON FILET wild Alaskan salmon with honey mustard glaze.
• PARMESAN CRUSTED TILAPIA dredged in Parmesan cheese and Panko bread crumbs, sautéed and finished with creamy basil pesto sauce.
• POLLO CON GORGONZOLA roasted chicken sautéed with baby artichokes and mushrooms, and Gorgonzola cream topped with oven roasted tomatoes.
• Moroccan Chicken Kebabs with Charmoula dipping Sauce.
• NEW YORK STRIP AU POIVRE certified Angus New York strip steak rubbed with cracked peppercorns, topped with a garlic—brandy cream sauce.
• ROASTED PORK TENDERLOIN stuffed with apple horseradish and drizzled with Gorgonzola cream sauce.

WARM SIDES

• Brown rice
• Turmeric scented rice pilaf
• North African Spiced Carrots
• Sautéed whole green beans with caramelized pearl onion
• Parisian Potatoes
• FOUR CHEESE MANICOTTI fresh pasta sheets stuffed with Romano, Parmesan, and ricotta cheese, topped with mozzarella cheese and baked with our zesty marinara sauce
• PENNE POMODORO penne pasta with fresh garlic, sweet basil and San Marzano tomatoes

COLD SALADS

• Spinach and Strawberry Salad w/sun dried tomatoes, peppers And crumbled blue cheese.
• Baby spinach shaved salsify, apple-wood smoked bacon, Crushed pistachios, citronette.
• Endive and watercress, comice pear, toasted pine nuts, stilton Sherry-thyme vinaigrette.
• Slow-roasted red and golden beets sheep’s’ milk camembert Toasted hazelnuts.
• Spring Mix Salad Fresh spring mix, matchstick & julienned Vegetables.
• Caprese Salad Vine-ripened tomatoes,  basil and Mozzarella with extra virgin olive oil and balsamic glaze.
• Caribbean style Sweet Potato.
• Quinoa Salad with Dried Apricots & Baby Spinach.
• Quinoa Salad with Edamame & Tarragon.

DESSERTS

• Strawberry Rhubarb Pie $23.95 Per pie
• Pecan pie $22.95 Per pie
• Ice cream Bar $12.95 per guest
• Mini Tarts and Italian Pastries $6.95 Per guest
• Assorted Petit Fours & Cheesecakes $6.95 Per guest

BEVERAGES        $4.95 Per guest

• Orange Creamsicle
• Root Beer Float
• Appleseed Slushy
• Berry Ice Cube Lemonade
• Virgin Bloody Mary
• Home-made fruit punch