PASSED APPETIZERS

WHIPPED GOAT CHEESE CANAPE
With truffled arugula and prosciutto

BUFFET STATION

SALADE DE LAITUE
Mixed green salad with butter lettuces, champagne vinaigrette, scallions, romaine lettuces, parmesan

LEGUMES SAUTE
Saute’d green beans, Asparagus with baby carrots, shallots and garlic

BUTTERMILK MASHED POTATOES
Mashed potatoes with roasted garlic

TRUFFLED PASTA
Oreciette pasta with truffle cream sauce and cherry tomatoes

THYME CRUSTED CHICKEN BREAST
With a light lemon-caper sauce, kalamata olives

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

LEMONADE SPRITZER
Sparkling lemonade with fresh lime slices

ICED WATER
Served in pitchers with lemon wedges

The post BISTRO MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

CHICKEN PAKORA
Moist chicken skewers in garbanzo bean batter, lightly fried, drizzled with mango chutney

BUFFET MENU

BABY GREENS SALAD
With cucumber, romaine, carrots, mushrooms, cilantro in a tamarind dressing

GARLIC NAAN
Soft Indian bread brushed with garlic and parsley

TANDOORI CHICKEN
Chicken breasts marinated in yogurt and tandoor spices

PEAS PULLAV
Basmati rice with green peas

SAG ALOO
Potatoes with saute’d spinach

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

The post INDIAN WEDDING MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

CHICKEN SPRINGROLLS
Sweet chili sauce, minced basil

THAI BUFFET

PAD CE EIW
Broad rice noodles, egg, broccolini, cilantro, green onions and dark soy sauce

GREEN CURRY FRIED RICE
Rice, egg, bell pepper, basil, bamboo shoots and green curry paste

CASHEW CHICKEN
Onions, carrots, bell pepper, sweet chili paste and basil

THAI SALAD
Romaine, red leaf, with tomato, cucumber, cilantro, basil, carrot with a light peanut dressing

SNACK STATION

THAI POPCORN
Cooked on-site; drizzled lightly with jalapeno butter, cilantro and curry salt

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

LEMONADE SPRITZER
Sparkling lemonade with fresh lime slices

The post THAI MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

PETITE GOURMET CORNDOGS
Roasted jalapeno ketchup

CHICKEN SPRINGROLLS
With wasabi aioli

ORGANIC CHICKEN ROBATA SKEWERS
Drizzled with artichoke pesto

SNACKS

WASABI POPCORN
Popped inside our mobile kitchen; drizzled lightly with wasabi butter and sprinkled with cilantro

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

The post COCKTAIL MENU II appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

MINI VEGETARIAN BURGERS
with tomato, caramelized shallots and spicy aioli(non-dairy)
ROLLS: toasted sesame rolls

ROASTED VEGETABLE PLATTER
Roasted eggplant, peppers, squash, and zucchini with pinenut pesto

BUFFET STATION

GNOCCETTI PASTA
With a truffle-white wine sauce, roasted cherry tomatoes(non-dairy gnocchi and sauce)

STUFFED MANICOTTI SHELLS
Baked pasta dish with vegan basil- cheese, roasted tomato-shallot sauce

WHITE ASPARAGUS AND AVOCADO SALAD
With a ginger vinaigrette, basil, and scallions

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

BAR SNACKS

ROSEMARY SCENTED POPCORN
Finished with parmesan

The post VEGAN WEDDING MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

CLASSIC SPANIKOPITA
Spinach filled pastries wrapped in filo dough

BUFFET STATION

HEARTS OF ROMAINE SALAD
with cherry tomatoes, champagne vinaigrette shaved feta cheese

THYME CRUSTED CHICKEN BREAST
With a light lemon-caper sauce, kalamata olives

BABY NEW POTATOES
Rosemary, slow-roasted garlic, caramelized shallots

OVEN ROASTED VEGETABLES
Carrots, green beans, broccolini, with thyme

ISRAELI COUSCOUS
With pine nuts and feta cheese

BEVERAGE STATION

\MIDDLE EASTERN ICED TEA
Iced tea, with a hint of sage and mint

ICED WATER
Served in pitchers with lemon wedges

BAR SNACKS

ROSEMARY SCENTED POPCORN
Finished with parmesan

The post MEDITERRANEAN BUFFET MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

THAI SPICED SHUMAI MEATBALLS
with sweet chili sauce

BUFFET STATION

TERRIYAK GLAZED CHICKEN BREASTS
With caramelized Maui onions

ROASTED GARLIC MASHED POTATOES
Finished with buttermilk

SWEET BRIOCHE ROLLS
With whipped sweet ginger butter

BABY LETTUCE SALAD
Sesame-wasabi vinaigrette, golden raisins, fresh shaved coconut

BROILED HAM AND ARTICHOKE PASTA
with a light garlic cream sauce

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

The post HAWAIIAN WEDDING MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED HORS D’ OEUVRES

ARTICHOKE-TOMATO BRUSCHETTA
Whipped goat cheese mousse, artichoke pesto, grilled kalamata olive baguette

BREAD BASKETS

SOURDOUGH ROLLS
Served hot and crusty with whipped butter
Bread provided by BREAD BAR

DINNER MENU

Salad

BABY MESCLUN SALAD
Unique house lettuce mix, champagne vinaigrette, cherry tomatoes, feta

Entree

SLICED TERRIYAKI GLAZED TRI-TIP
With greek olives, slow-roasted tomatoes, buttermilk mashed potatoes, and bordelaise sauce

The post WEDDING MENU FRENCH –AMERICAN FUSION appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

AUTHENTIC CORN HUSH PUPPIES
Tartar sauce and jalapeno ketchup

BUFFET STATION

WILD ARUGULA AND AVOCADO SALAD
Artichoke and lemon vinaigrette, parmesan

SWEET BRIOCHE ROLLS
served with whipped butter

OLD FASHIONED MASHED POTATOES
Mashed with sweet roasted garlic

CLASSIC JAMBALAYA
Chunks of andouille sausage with shredded chicken tossed with rice, mixed vegetables and Cajun seasonings

BBQ CHICKEN BREASTS
With caramelized onions

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

The post SOUTHERN WEDDING MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED BURGERS AND APPETIZERS

MICHAEL C. PETITE CHEESEBURGERS
“Niman Ranch” natural angus beef, with merlot mayonnaise and reduction, melting blue cheese, taragagon
corn-avocado salad, cabernet glazed shallots, sour cream bun

MICHAEL C. GOURMET CORNDOGS
Artichoke and fennel sausage, dipped in a corn batter with cumin and fennel
Served with roasted jalapeno ketchup

WHITE TRUFFLE FRENCH FRIES
Served with a special spice blend, finished with shaved parmesan and white truffle essence
with a dill-artichoke remoulade

DESSERT STATION

PASSED OLD FASHIONED ICE CREAM CONES
Espresso, vanilla bean, caramel-walnut

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

LEMONADE SPRITZER
Sparkling lemonade with fresh lime slices

ICED WATER
Served in pitchers with lemon wedges

The post CARNIVAL-CIRCUS APPETIZER MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.