Rose Reisman Catering

Dinners

Pricing

EntrÃ©es A La Carte
Bronze $10-13 pp
Silver $15-21 pp
Gold $22-38 pp

We will provide you with all of the services and support to take your event to the next level. Inquire about rentals and staffing.

EntrÃ©es & Side Dishes

It couldnâ€™t be easier to take the guesswork out of planning meals or enjoying divine food choices, with our A La Carte EntrÃ©es and accompanying Side Dishes. Our selections are broken down into 3 Main Categories of Bronze, Silver and Gold to suit your taste buds and your pocket book.

EntrÃ©es A La Carte

Side Dishes

Slowly Braised Lamb Shanks
in a Rich Lamb Stock with Root Vegetables and Fresh Herbs

Crisp Chicken Supreme
Lemongrass Infused Natural Juices

Stuffed Chicken Supreme
Hazelnut And Cranberry Stuffed Chicken Supreme

Proscuitto Wrapped Pork Tenderloin
Stuffed with Sun Dried Tomato and Goat Cheese

Roast Salmon
Cranberry-Pistachio Crust

Phyllo Baked Salmon
Spinach, Mushroom Duxelles, Caramelized Lemon

Steamed Cod
Oyster and Shiitake Mushrooms, Lemongrass ConsommÃ©

Roast Cod
Red Curry and Toasted Coconut Broth, Orange-Ruby Grapefruit Salad

Preserved Lemon Crusted Salmon
Baked with Truffle Oil and Fresh Herbs

Mixed Onion Risotto
Roast Cherry Tomatoes, Black Olive and Mushroom Jus

Assorted Braised Greens And Seaweed
in Mushroom Broth, Shiitake Mushrooms, Soba Noodles

Potato, Grilled Pepper And Squash â€œLasagnaâ€
with a Light Vegetable-Herb Broth

Saffron Risotto
Orange, Preserved Lemon, Nicoise Olives

Roast Duck Breast
Rhubarb-Cherry Compote

Slow Cooked Rabbit
Chorizo, Fennel Seed

Roast Lamb Loin
Braised Shoulder, Herbs, Lamb Jus

Beef Rib Eye
Roast Tomato-Olive-Garlic Confit

Roast Trout
Wild Mushrooms, Saffron Risotto Cake, Fresh Herbs

Pan Roasted Pickerel
Smoked Tomato-Leek- Ginger Salsa

Seared Halibut
Shallot-Fennel Confit

Steamed Halibut
Oven Dried Tomatoes, Roast Eggplant, Black Olives, Artichokes

Crisp Paupiette Of Striped Bass
Potato Crust, Mushroom Red Wine Sauce

Baked Roma Tomato
Stuffed with Wheatberries, Wild Mushrooms, Goat Cheese Hazelnuts, Basil Vinaigrette

Mushroom Agnolotti
Roast Plum Tomato-Garlic Confit, Wilted Spinach

Beet Wellington
Phyllo, Goat Cheese, Arugula, Ratatouille Sauce

Parsnip Gnocchi
Wild Mushrooms, Roast Parsnips, Red Wine Reduction

Grilled Veal Tenderloin Medallions
Caramelized Onions, Madeira Sauce

Beef Tenderloin
wrapped in Phyllo, Spinach, Wild Mushrooms, Stilton

Roast Pheasant
Grape Shallot Sauce

Lamb Rack
Prune-Apple-Plum Compote

Spinach Wrapped Beef Tenderloin
Truffled Potato and Spinach Wrapped Beef Tenderloin

Roast Squab
Braised Grapes, Squab Essence

Milk Fed Veal Chop
Wild Mushroom Ragout

Tamarind Glazed Duck Breast
Peach And Mango Chutney

Beef Tenderloin
steamed in Swiss Chard, Oliveâ€“Tomato Jus

Lobster
poached in Light Bouillabaisse, Cabbage, Ratatouille, Basil Pesto

Almond-Panko Crusted Prawns
Citrus Marmalade, Fennel Broth

Pan Roasted Grouper
Passionfruit-Mango Compote

Seared Trout
Roasted Parsnip Broth, Cardamom Aioli

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EntrÃ©es & Side Dishes