Cortés Catering, Inc.

Sample Menus

PASSOVER MENU ITEMS

• Homemade Gefilte Fish Quenelles Garnished With Sliced Carrots

• Matzo Ball Soup Chicken Broth with Finely Sliced Carrots and Celery (2 Pcs. P/Order)

• Kosher Poached Salmon Fillets OR Full Side Kosher Salmon Platter with Cucumber-Dill Relish

• Beef Brisket (First Cut) Served With Jus

• Herbs De Provence Encrusted Angus Roasted Beef Tenderloin Served With Tomato-Red Wine Reduction With Horseradish

• Herb Marinated Roasted Capons Served With Lemon-Caper Sauce

• Roasted Tenderloin Of Beef Served With Red Horseradish

• Pomegranate Glazed Natural Boneless Chicken Breasts Served With Tomato-Ginger Sauce

• Roasted Baby Yukon Potatoes Scented With Thyme

• Golden Yukon Mashed Potatoes Served With Mushroom Gravy

• Poached Dried Fruit Stuffed Natural Chicken Breast Served With Apple-Red Wine Sauce

• Assorted Seasonal Roasted Vegetables With Asparagus And Herbed Tiny Potatoes Scented With Basil and Thyme

• Assorted Roasted Root Vegetables

• Assorted Artisan Lettuces Salad with Sliced Radishes and Assorted Beets Honey Glazed Walnuts Dressed with Roasted Celery Root-Thyme Vinaigrette

• Matzo Potato Latkes Served with Homemade Apple Sauce

• Potato Knishes With Caramelized Onions

• Potato Kugel

• Matzo Kugel

DESSERTS

• Apple-cranberry Passover Noodle Kugel

• Mocha and Lemon Meringue Cookies

• Matzo Lemon Sugar cookies

• Coconut Macaroons (partial quantity dipped in Chocolate)

• Orange-Grand Marnier Flourless Chocolate Cake

• Matzo Crust Apple Pie

• Passover Fudge Brownies

PASSOVER MENU:

Hors D’Oeuvres

Chopped Chicken Liver Served with Matzo crackers

Seder platter

(Z’roah, Baytzah, Maror, Charoset, Karpas and Chazeret)

Served to Each Guest

Matzo Ball Soup Served As First Course To Each Guest (2 per Person)

From The Buffet

Traditional Beef Brisket Served With A Red Wine-Vidalia Onion Reduction Sauce

Boneless Chicken Breaded with Matzo Meal and Fresh Herbs Served With Spinach-Horseradish Yogurt

Homemade Egg And Onion Matzah

or

Matzo Potato Latkes Served with Honey-Apple Sauce

Poached Whole Salmon (Kosher Grade Available) Fillet Platter Served With Cucumber-Dill Relish

Homemade Gifilte Fish Croquettes Served with Roasted Garlic Tomato sauce

Platter of Assorted Poached Vegetables Scented With Basil Essence

Dessert Items

Assorted Seasonal Berries

Coconut macaroons Some dipped in Chocolate

Matzo-Lemon Sponge Cake

Orange Grand Marnier Flourless Chocolate Cake

Chocolate Covered Matzo shards 

BUFFET PASSOVER MENU

Seder platter

(Z’roah, Baytzah, Maror, Charoset, Karpas and Chazeret)

First Course

Home Made Gifilte Fish Garnished with Roasted Carrots

Set on Field Greens with Red Horseradish Sauce

Or

Matzo Ball Soup

Chicken Broth with Finely Sliced Carrots and Celery

Bowls of Matzo Farfel to the Side

From the Buffet

Traditional Roast Brisket of Beef With Natural Jus

Herb Roasted Amish Chicken With a Red Wine and Dried Fruit Reduction Sauce

OR

Barramundi Fish Fillets served with Lemon-Caper Sauce

Platter of Roasted Vegetables and Tiny Herbed Potatoes

Assorted artisan Lettuces Salad with, Sliced Radishes And Assorted Beets,

Honey Glazed walnuts Dressed with Roasted Celery Root-Thyme Vinaigrette

Savory Potato Kugel or Matzo Kugel Seasoned With Rosemary, Marjoram and Dill

 Dessert

Platter of Assorted Fruits and Berries

Apple-cranberry Passover Noodle Kugel

Flourless Chocolate Cake Squares

Mocha and Lemon Meringue Cookies

Coconut Macaroons

Cocktail Birthday Menu:

Hors D’Oeuvres Buffet Menu

Passed Hors D’Oeuvres

• Black Sturgeon Caviar Served On Butter Brioche Toasts Points With Crème Fraiche

• Chorizo-Corn Fritters Served With Sherry-Tomato Dipping Sauce

• Brie Cheese and Fig Tarts (v)

~From The Hors D’Oeuvres Buffet~

• Roasted Beef Tenderloin Sandwiches Served with Semolina Rolls And Horseradish Sauce

• Citrus Poached Jumbo Shrimp Served With Zesty Cocktail Sauce

• Marinated New Zealand Baby Lamb Chops Served With Mint-Arugula Chutney

• Roasted Vegetables and Goat Cheese Boursin Tart Squares Drizzled with Port Wine Reduction (v)

• Assorted Vegetable Tempura Maki Rolls Served with Wasabi, Soy Sauce and Pickled Ginger (v)

 

Dessert: 

Birthday Cake

Chocolate Cake With Chocolate-Toffee Mousse And Chocolate Ganache Frosting

Served With Assorted Seasonal Berries

Assorted Miniature Gourmet Cookies

Decaffeinated Coffee, Cream and Sugar

Buffet Menu

Bar Serving Client’s Champagne, Wine, Water, Sparkling Water, Mixed and Soft Drinks

Passed Hors D’oeuvres

• Black Olives, Avocado, and Hearts of Palm Bruschetta Served on a Garlic Crostinis (v)
• Salmon Vietnamese Spring Rolls Served with Coriander-Plum Sauce
• Grilled Pears, Arugula and Boursin Pizza Wedges Drizzled with Cabernet Sauvignon Reduction (v)

From The Buffet

Roasted Herbs De Provence Encrusted Beef New York Strip Loin Served With Provençale Chutney And Horseradish Sauce

Rosemary Streusel Encrusted Chilean Sea Bass Fillets Served With Chardonnay-Lingonberry Reduction

Creamy Potato Au Gratin Made with Yogurt

Assorted Organic Greens Salad With Belgium Endive, Baby Arugula, Spinach Bulgarian Feta Cheese, Assorted Baby Radishes, Glazed Baby Carrots Mixed And Dressed With Ginger-Scallion Vinaigrette (v)

Wild Rice, Quinoa and Farro Pilaf with Caramelized Onions, Sweet Peas, Mushrooms, Roasted Sweet Potatoes And Poached Cranberries (v)

Assorted Grilled and Roasted Vegetables to Include Asparagus and Balsamic Glazed Baby Potatoes Drizzled with Lemon Thyme Essence (v)

Assorted Vegetable Lahvosh And Multigrain Baguette Served With

Sweet Whipped European Style Butter Sprinkled With Himalayan Pink Salt

 

 

New Year Sample Menu:

Cocktail- Hors D’Oeuvres-Tapas Style Dinner

Placed Hors D’Oeuvres

Assorted Marinated and Stuffed Olives (Olivas Rellenas sasonadas)

 Grilled Asparagus Wrapped with Serrano Ham (Esparragos Envueltos con Jamόn Serrano de Bellota)

Rustic Bread Slices Rubbed with Garlic and Roasted Marinated Tomatoes and Olive Oil (Pan Con Tomate)

Passed Hors D’Oeuvres

Chorizo-Spinach Empanadas (Empanadas de Chorizo)

Crab Cakes Encrusted with Basil Infused Japanese Crumbs with Lemon-Caper Aioli

Artichoke-Tomato Tartare Bruschetta Served in Jicama Cones (v)

Light Tapas Style Multicourse Dinner (Served in Small Plates)

Salad  Campari Tomatoes Filled with Greek Salad: Baby Romaine, Feta Cheese, Kalamata Olives and Red Onions Set on a Bed of Baby Arugula Balsamic Reduction and Basil Essence(v)

Soup Couse  Lobster Bisque Served in a Demitasse Cup with a Savory Scallion-Lemon Biscotti

Pasta Course  Pasta-less Goat Cheese Filled Zucchini Skins Raviolis Sprinkled with Roasted Corn Clusters Scented with Parsley-Scallion Infused Olive Oil (v)

Meat Course  Mini Angus Beef Tenderloin Mignonette Set on Parsnip and Fava Purees Served with a Wild Mushroom Duxelle Potato Crisp

Fish Course  Citrus Marinated Pan Roasted Mediterranean Sea Bass Served with Salmoriglio Relish And Mini Zucchini Goat Cheese Tart

Mini Desserts  Mini Lemon- Mousse Baked Alaska Served on Crispy Cocoa Wafer Covered with Burnt Meringue.

Mini Grand Marnier Soufflés served with Raspberry Sauce and Vanilla Chantilly

Assorted Miniature Gourmet Shortbread Cookies and Chocolate Creations

Regular and Decaffeinated Coffee, Cream and Sugar, Tea at request.

 

Among many other items that are not mentioned here, you can obtain more options that will meet your needs by calling the number below and place an order for your event. So call now and let us take care of your next event! 

773-936-4309