Meyerson Catering Menu

 

Plated Breakfast

Continental Breakfast

Freshly Squeezed Orange, Grapefruit and Tomato Juice

Sliced Fresh Seasonal Fruit and Berries with Poppy Seed Honey Yogurt Dip

 Assorted Danish, Muffins, Butter Croissants and Breakfast Breads

Butter, Jellies and Honey

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

 

 

Deluxe Continental Breakfast

Freshly Squeezed Orange, Grapefruit and Tomato Juice

Sliced Fresh Seasonal Fruit and Berries with Poppy Seed Honey Yogurt Dip

 Assorted Danish, Muffins, Butter Croissants and Breakfast Breads

Assorted Bagels with Whipped Cream Cheese

Selection of Cold Cereals with Whole and Skim Milk

Butter, Jellies and Honey

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

(25 person minimum)

 

 

Breakfast Buffet

Breakfast Buffet #1

Freshly Squeezed Orange, Grapefruit and Tomato Juice

Sliced Fresh Season Fruit and Berries with Poppy Seed Honey Yogurt Dip

Assorted Danish, Muffins, Butter Croissants and Breakfast Breads

Butter, Jellies and Honey

Scrambled Eggs

Pepper Smoked Bacon and Country Style Sausage

Breakfast Potatoes

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

(25 person minimum)

Breakfast Buffet #2

Freshly Squeezed Orange, Grapefruit and Tomato Juice

Sliced Fresh Seasonal Fruit and Berries with Poppy Seed Honey Yogurt Dip

Assorted Danish, Muffins, Butter Croissants and Breakfast Breads

Butter, Jellies and Honey

Omelet Station to include Eggs, Mushrooms, Peppers,

Onions, Diced Tomatoes,

 Crispy Pancetta, Diced Ham and Fresh Basil

 Shredded Cheddar, Swiss and Feta Cheese

Pepper Smoked Bacon and Country Style Sausage

Breakfast Potatoes

Assorted Cold Cereals with Whole and Skim Milk

Fruit Yogurts

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

 (25 person minimum)

 

 

Symphony Brunch #1

Omelet Station to include Eggs, Mushrooms, Peppers,

Onions, Diced Tomatoes,

Crispy Pancetta, Diced Ham and Fresh Basil

 Shredded Cheddar, Swiss and Feta Cheese

Cheese Blintzes with Blueberry Sauce

Breakfast Potatoes

Pepper Smoked Bacon and Country Style Sausage

Chicken Piccata with a Parmesan and Lemon Caper Sauce

Sliced Beefsteak Tomatoes, Bermuda Onions, and Fresh Mozzarella

Asian Noodle Vegetable Salad

Sliced Fresh Seasonal Fruit and Berries with Poppy Seed Honey Yogurt Dip

Assorted Danish, Muffins, Butter Croissants and Breakfast Breads

Butter, Jellies and Honey

Selection of Cakes and Pastries

Symphony Bread Pudding with Crème Anglaise

Selection of Freshly Squeezed Fruit Juices

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

(Minimum 50 people)

Symphony Brunch #2

Omelet Station to include Eggs, Mushrooms, Peppers,

Onions, Diced Tomatoes,

Crispy Pancetta, Diced Ham and Fresh Basil

 Shredded Cheddar, Swiss and Feta Cheese

Cheese Blintzes with Blueberry Sauce

Breakfast Potatoes

Pepper Smoked Bacon and Country Style Sausage

Smoked Salmon and Assorted Smoked Fish with Bagels

and Whipped Cream Cheese

Sliced Beefsteak Tomatoes, Bermuda Onions and Fresh Mozzarella

Assorted Danish, Muffins, Butter Croissants and Breakfast Breads

Butter, Jellies and Honey

Sliced Fresh Seasonal Fruit and Berries with Poppy Seed Honey Yogurt Dip

Pasta Primavera Salad

Medley of Garden Vegetables

Grilled Breast of Chicken with a Forest Mushroom Sauce

Carved Roast Sirloin with a Rosemary Jus

International and Domestic Cheese Display with Assorted Crackers

Selection of Cakes and Pastries

Symphony Bread Pudding with Crème Anglaise

Selection of Freshly Squeezed Fruit Juices

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

 (Minimum 50 people)

                                                         

 

Plated Lunch

 

 

I

Crisp Romaine Salad, Roasted Bell Peppers, Garlic Croutons

 Shredded Parmesan Cheese

 Drizzled with a Creamy Basil-Pesto

 

Pan Seared Chicken Breast, Mediterranean Style Rice

Tomatoes, Artichokes and Olives

  Infused Rosemary Jus

 

Traditional Tiramisu

 Crème Anglaise and Chocolate Sauce

 

 

II

Glass Noodle Salad with Julienne of Asian Vegetables

Toasted Sesame Seeds, Fried Wonton Crisps

  Sweet Chili Vinaigrette

 

Lemon and Dill Marinated Seared Salmon

 Over Perfumed Jasmine Rice, Sugar Snap Peas

  Citrus Ginger Butter Glaze

 

Lime Brulee Tart

 

 

III

Texas Butter Bibb with Orange Segments

 Roasted Pine Nuts, Bleu Cheese Crumbles, Vine Ripened Tomatoes

 Caramelized Shallot-Sherry Vinaigrette

 

 Herb Marinated Grilled Breast of Chicken

 Blended Vegetable Couscous, Sautéed Harvest Beans

  Fire Roasted Peppers and Purple Onions

 Light Red Wine Sauce

 

Old-fashioned Double Chocolate Fudge Cake, Raspberry Puree

 

 

IV

Baby Field Greens mixed with Tender Grilled Asparagus Spears

 Cluster of Vine Ripened Tomatoes, Marinated Artichoke Hearts

  Toasted Sunflower Seeds and Herbed Balsamic Drizzle

 

Cardamom Roasted Salmon

 Buttermilk Whipped Potatoes and Garden Vegetables

 Spiced Horseradish Cabernet Sauce

 

Chocolate Pate with Seasonal Berries

 Mango Puree

 

 

V

Mixed Field Green Leaves with Grapes, Apples, Dried Cranberries

 Cherry Tomatoes, Green Onions, Toasted Walnuts

  Raspberry Chipotle Dressing

 

Oven Baked Cod, Creamy Orzo Risotto

 Tender Young Asparagus with Lemon Butter Sauce

 

Fresh Baked Apple Galette with Buttery Caramel Sauce

 

 

VI

Sliced Hothouse Tomatoes, Crumbled Feta Cheese

Crispy Chilled Red Onion Rings

 Creamy Balsamic Dressing

 

 Roasted Boneless Center Cut Pork Chop

 Garlic Whipped Potatoes, Honey Glazed Carrots and Harvest Beans

 Aged Sherry Bordelaise

 

Chocolate Caramel Crunch

Wild Berry Coulis and Crème Anglaise

 

 

VII

Baby Spinach and Mesclun Greens with Sweet Grape Tomatoes

 Cucumber, Candied Pecans, Purple Onions

 Crumbled Dallas Goat Cheese

 Apple Cider Vinaigrette

 

Pepper Crusted Filet of Beef Tenderloin

 Potato Dauphinoise, Tender Young Asparagus

 Port Reduction Sauce

 

Light Orange Charlotte with White Chocolate Wrap

 Grand Marnier Sauce with Chocolate Hearts

 

 

 

VIII

Spring Field Greens, Roma Tomatoes

 Fire Roasted Peppers, Kalamata Olives, Pepperoncini Peppers

 Aged Bleu Cheese and Herb Dressing

 

Grilled Sirloin Steak with Forest Mushroom Ragout

 Medley of Herb Roasted Potatoes

  Seasonal Vegetables

 

White Chocolate Mousse and Fresh Seasonal Berries

 Served in a Milk Chocolate Tulip

 Bourbon Vanilla Sauce and Raspberry Coulis

 

 

 

Lunch Buffet 

Lunch Buffet Menu #1

Array of Fresh Sliced Fruit and Berries with Poppy Seed Honey Yogurt Dip

Mixed Field Greens and a selection of House Dressings

Chef’s Pasta Salad with Italian Vinaigrette Dressing

Cucumber and Onion Salad with Fresh Dill and Sour Cream

Medley of Garden Vegetables

Oven Roasted Herbed New Potatoes

Mesquite Grilled Chicken Breast, Traditional Rice Pilaf, Parmesan Cream Sauce

Fajita Marinated Flank Steak, Charred Vegetables, Rosemary Jus

Pan Seared Red Snapper, Roasted Red Pepper Sauce

Assorted Breads and Rolls

Selection of Fresh Desserts

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

Ice Tea and Water

 (25 person minimum)

 

 

Lunch Buffet Menu #2

Array of Fresh Sliced Fruit and Berries with Poppy Seed Honey Yogurt Dip

Mixed Field Greens with a Selection of House Dressings

Mediterranean Pasta Salad with Tomatoes, Kalamata Olives, Asparagus,

Peppers and Feta Cheese in Lemon Vinaigrette

Red Bliss Potato Salad with Purple Onions, Pickles and Boiled Egg Tossed

 in White Wine Creole Mustard Dressing

Medley of Garden Vegetables

Savory Rice

Pepper Crusted Chicken Breast with Haricot Vert

Honey and Rosemary Crusted Strip Loin and

Grilled Mushrooms with Sauce Bordelaise

Dill Poached Salmon with Lemon Caper Cream Sauce

Assorted Breads and Rolls

Selection of Fresh Desserts

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

Ice Tea and Water

(25 person minimum)

 

 

Deli Lunch

 

Deli Lunch Menu #1

Pasta Salad with Italian Vinaigrette Dressing

Marinated Grilled Vegetables with Assorted Mushrooms

 Drizzled with Aged Balsamic

Mixed Field Greens with a Selection of House Dressings

Assorted Deli Meats to include:

Smoked Turkey Breast

Peppered Roast Beef

Honey Smoked Ham

Cheddar, Jalapeno-Jack and Swiss Cheese

Assorted Gourmet Breads and Condiments

Array of Fresh Sliced Fruit and Berries with Poppy Seed Honey Yogurt Dip

Selection of Fresh Desserts

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

Ice Tea and Water

(25 person minimum) 

 

Deli Lunch Menu #2

Soup of the Day

Tomato and Cucumber Salad with Purple Onions and Greek Vinaigrette

Creamy Epicurean Potato Salad

Mixed Field Greens with a Selection of House Dressings

Assorted Deli Meats to include:

Mesquite Chicken Breast

Oven Roast Beef

Maple Glazed Ham

New York Style Pastrami, Salami and Corned Beef

Cheddar, Jalapeno-Jack, Provolone and Swiss Cheese

Assorted Gourmet Breads and Condiments

Array of Fresh Sliced Fruit and Berries with Poppy Seed Honey Yogurt Dip

Selection of Fresh Desserts

Gourmet Blended Regular and Decaffeinated Coffee and Hot Tea

Ice Tea and Water

 (25 person minimum)

 

A La Carte Refreshment Breaks

Hot Beverages

Gourmet Regular and Decaffeinated Coffees with Assorted Sugars, Cream and Milk

Assorted Gourmet Teas with Cream and Honey & Lemon

Hot Apple Cider with Cinnamon Sticks

Hot Chocolate with Marshmallows and Chocolate Shavings

                                             

Chilled Beverages

Ice Tea with Sliced Lemons

Freshly Squeezed Orange Juice or Grapefruit Juice

Fruit Punch or Lemonade

Soft Drinks

Mineral or Sparkling Water

 

 

Fruits and Pastries

Assorted Fruit Yogurts

Chocolate Dipped Strawberries (minimum 1 dozen)

Assorted Fresh Baked Cookies/Brownies (minimum 1 dozen)

Biscotti (minimum 1 dozen)

Mini French Pastries (minimum 4 dozen)

Seasonal Whole Fresh Fruit

 

 

Dry Snacks (approximately 6 servings per bowl)

Popcorn

Symphony Spicy Snack Mix

Chips or Pretzels

 

 

Boxed Lunches

~ Pasta or Potato Salad Available for an Additional Fee~

 

 

A La Amadeus

A Tremolo of Honey Smoked Turkey and Swiss Layered

on Fresh Baked Bread with Crisp Green Leaf Lettuce,

Tomato and Dijonaise Spread

Complimented with Washington Red Apple,

Potato Chips and Fresh Baked Cookie

(Minimum Order 6)

 

 

 

 

Tchaikovsky’s Choice

Piled-High Ham with Cheddar Cheese

on Multi-Grain Bread, Topped with Crisp Green Lettuce,

Tomato and Mayonnaise Spread

Served with Potato Salad,

Corn Chips and Homemade Brownie

(Minimum Order 6)

 

 

 

 

The Strauss Special

Creamy Chicken Salad with Alfalfa Sprouts

and Sliced Tomato on Freshly Baked Croissant

Complimented with Sun Chips and

A Cup of Assorted Fresh Berries

(Minimum Order 6)

 

The Bountiful Bach

A Symphony of Shaved Oven Roast Beef

with Smoky Sharp Cheddar Cheese, Lettuce, Tomato,

Creamy Horseradish Mayonnaise on Milano Bread

Creamy Epicurean Potato Salad

Granny Smith Green Apple

Includes One Homemade Baked Cookie;

White Chocolate-Macadamia Nut,

Chocolate Chip or Oatmeal Raisin Cookie

 (Minimum Order 6)

 

 

Beverages Available

Assorted Diet and Regular Sodas

Bottled Waters

Freshly Brewed Iced Tea

Freshly Brewed Lemonade

Freshly Brewed Coffees

Fresh Fruit Punch with Sliced Oranges

 

 

Plated Dinners

 

I

Baby Field Greens, Grilled Asparagus

Feta Cheese, Kalamata Olives

Herbed Balsamic Vinaigrette

 

Roasted Garlic and Rosemary Marinated Grilled Chicken Breast

 Boursin Cheese Whipped Potatoes, Seasonal Vegetables

 Artichoke Portobello Ragout

 

Apple Tart with Sweet Streusel Topping

 Crème Anglaise and Caramel Sauce

 

 

 

II

Fresh Dallas Mozzarella, Roma Tomatoes

 Roasted Pine Nuts over Baby Spinach

Raspberry –Chipotle Vinaigrette

 

Pecan Crusted Breast of Chicken

Wild Rice and Vegetable Medley, Vanilla Bean Cream Sauce

 

Duo of White and Dark Chocolate Mousse

In a Chocolate Tulip Cup with Mango Coulis

 

 

III

Boston Bibb Lettuce, Pear Tomatoes,

Orange Segments, Toasted Sunflower Seeds,

Honey Citrus Vinaigrette

 

Pan-Seared Basil Pesto Salmon, Creamy Orzo Pasta Risotto

Lemon Pepper Haricot Vert

 

Traditional Tiramisu with Coffee Crème Anglaise

 

 

IV

Baby Red Oak, Arugula, Lolla Rossa, Feta Cheese,

Kalamata Olives, Grilled Portobello Mushrooms, Toasted Pine Nuts

Roasted Garlic Balsamic Vinaigrette

 

 Rosemary Rubbed Grilled New York Strip Sirloin

Dauphinoise Potatoes, Asparagus, Reduced Port and

Green Peppercorn Sauce

 

Chocolate Cappuccino Cake with Vanilla Sauce

 

 

V

Baby Spinach and Mesclun Greens with Charred Sweet Onions

 Vine Ripened Tomatoes and Crumbled Goat Cheese

Creamy Italian Dressing

 

Chicken Piccata Italia on Angel Hair Pasta

Seasonal Vegetables, Lemon Caper Butter Sauce

 

Two Mini Mascarpone-Citrus Cannoli

Chocolate Fudge Sauce

 

 

VI

 

Hearts of Romaine with Smoked Provolone Cheese

Garlic and Herb Crouton, Roma Tomato

 Creamy Lemon Vinaigrette

 

Red Chili Crusted Filet of Beef

Cheddar Cheese Grits, Duo of Harvest Beans

 Wild Mushroom Ragout

 

New York Style Cheesecake

Amaretto Sauce and Chocolate Shavings

 

 

VII

 

Baby Spinach and Field Green Medley

Red and Yellow Tomato

Crumbled Bleu Cheese, Kalamata Olives and Chilled Purple Onions

Sherry Vinaigrette

Mélange Pepper Crusted Beef Tenderloin

Chive Whipped Buttermilk Potatoes

Tender Young Asparagus

White Truffle Infused Bordelaise

Layered Chocolate Ribbons atop Chocolate Mousse

Wrapped in Striped Swiss Cake on Raspberry Coulis 

 

 

VIII

Arugula, Radicchio and Frisée with Fire Roasted Red and Yellow Peppers

Vine Ripened Tomatoes and Parmesan Crisp

Caramelized Shallot- Port Vinaigrette

 

Grilled Veal Chop on Yukon Gold Horseradish Whipped Potatoes

Honey Glazed Baby Carrots

Cabernet Reduction

 

Flourless Chocolate Torte

Amaretto Whipped Cream

Wild Berry Coulis

 

 

IX

Medley of Baby Lettuce with Avocado, Orange Segments,

Spiced Walnuts and Montrachet Toasts

Cilantro Dressing

 

Red Snapper Pontchartrain with Jumbo Lump Crab and Shrimp

Savory Rice, Seasonal Vegetables

Light Chablis Sauce

 

Lemon Mousse Tower Wrapped with Checkerboard Swiss Roll

Topped with Lemon Curd

 

 

 

X

Mixed Field Greens with Sweet Grape Tomatoes, Cucumber

Candied Pecans, Purple Onions and Crumbled Dallas Goat Cheese

Apple Cider Vinaigrette

Herb Crusted Rack of Lamb

Pancetta Scalloped Potato, Sautéed Spinach and Tomato Concassé

Grainy Mustard Madeira Sauce

 

Symphony Chocolate Grand Piano

Filled with White and Dark Chocolate Mousse,

Double Fudge Brownie, Fresh Berries Vanilla Sauce and Wild Berry Coulis

 

Hors d’Oeuvres

Cold

Fresh Tomato Bruschetta with White Truffle Oil

Ancho-Grilled Shrimp on Toasted Flat Bread

Oven-dried Tomato & Forest Mushroom on Boursin Crostini

Goat Cheese Olive Tapenade on Oven Baked Bread

Cucumber and Tomato Wrap with Herb Cream Cheese

Fajita Grilled Chicken Salad with Pico de Gallo

Texas Mozzarella with Roma Tomatoes and Basil

Black Bean and Mango Relish on Plantain Chip

Texas Spiced Tuna Tartare on a Blue Corn Chip

Dilled Smoked Salmon Mousse on Pumpernickel

California Roll

Scottish Smoked Salmon Rosette with Cream Cheese

Jumbo Shrimp on Nine Grain Crostini with Marie Rose Sauce

 Hot

Spanakopita

Asian Vegetable Spring Rolls with Sweet Chili Sauce

Assorted Petite Quiche

Spinach and Feta Cheese Stuffed Mushrooms

Chicken Quesadillas Cornucopia

Chorizo Sausage Empanadas

Sesame Chicken Strips with Orange-Plum Sauce

Wild Mushroom Risotto Cake with Amazon Sauce

Grilled Chicken Pesto Focaccia Pizzas

Crab Stuffed Mushrooms

Mini Beef Wellington

Bacon Wrapped Scallops

Sesame Crusted Shrimp with Citrus Barbeque Sauce

Barbeque Shrimp and Andouille Sausage Brochette

Chicken Satay with Spicy Thai Peanut Sauce

Prosciutto Wrapped Quail with Caramelized Onions and Balsamic Syrup

Mini Symphony Crab Cakes with Cajun Aioli

Asian Duck and Scallion Roulade

Rosemary Crusted Baby Australian Lamb Chops with Mint Compote

(Minimum order for each hors d'oeuvre is two dozen,

Suggest a minimum 3 pieces per person for passing)

 

 

Cold Displays

Traditional Fresh Garden Vegetable Crudités

 Creamy Bleu Cheese

and Buttermilk Ranch Dressing

 

 

Grilled Marinated Vegetables

Asparagus, Squash, Bell Peppers, Mushrooms, Carrots and Onions

Served with Aged Balsamic Vinaigrette and Shaved Parmesan

 

 

Seasonal Sliced Fresh Fruit and Berries

 Melons, Pineapple, Grapes and Seasonal Berries

Poppy Seed Honey Yogurt Dip

 

 

International and Domestic Cheese Display

 Assorted Crackers, Breads, Seasonal Berries and Grapes

 

 

A Taste of Mexico

A Trio of Fresh Guacamole, Pico De Gallo and Picante Sauce

Accompanied by Tri-color Tortilla Chips

 

 

Jumbo Shrimp and Crab Claws

Displayed over Ice with Spicy Horseradish Cocktail and Remoulade Sauce

Lemon and Lime Wedges

 

 

Charcuterie Display

Presentation of Assorted Pâtés, Terrines and Sausage

Served with Seasonal Mustards, Chutneys, Roasted Nuts, Dried Fruit

Grape Clusters, European Style Breads and Crackers

 (Minimum order 50 guests)

 

 

 

Chef Attended Carving Stations

 

Carved Spiced Pork Loin

Accompanied by Garlic Mayonnaise, Pommery Mustard

and Mini Soft Rolls

(Minimum order 50 guests)

 

 

 

Carved Herb Crusted Beef Tenderloin

Accompanied by Caper Mayonnaise, Whole Grain Mustard,

Horseradish Cream

 (Minimum order 50 guests)

 

 

  

Carved Cajun Rubbed Turkey Breast

Served with Pommery Mustard, Herbed Mayonnaise

Served with Mini Duchess Rolls

 (Minimum Order 50 Guests)