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 MINI BURGERS AND APPETIZERS

CLASSIC MINI BURGERS
“Niman Ranch” natural angus beef, with sesame seed buns, with mayonnaise mustard, tomato, and cheddar cheese
Buns provided by BREAD BAR

BUFFET STATION

GRILLED CHEESE SANDWICHES
Cheddar, gruyere and American cheeses on crispy sourdough bread

JUMBO HOT DOGS
Very big hot dogs, with condiment bar and buns

SIMPLE MIXED GREEN SALAD
Cherry tomatoes, champagne vinaigrette

CLASSIC MACARONI AND CHEESE
With a four-cheese blend

BAR SNACKS

FRESH MADE POPCORN
Cooked on-site; drizzled lightly with sea salt and drizzled melted butter

BEVERAGES

LEMONADE SPRITZER
Sparkling lemonade with fresh lime slices

ICED WATER
Served in pitchers with lemon wedges

The post 50’s THEME MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED HORS D’OEUVRES

VEGETABLE GYOZA
Japanese dumplings served with a-soy ponzu drizzle

BUFFET STATION

BABY ROMAINE AND MESCLUN SALAD
Sesame vinaigrette, candied soy nuts

SESAME CRUSTED CHICKEN YAKITORI
With pickled ginger

WASABI MASHED POTATOES
Whipped to high peaks, finished with minced chives

STIR FRY OF SEASONAL VEGETABLES
Broccoli, carrots, scallions, shitake mushrooms, bok choy

JAPANESE STICKY RICE
Naturally steamed

BEVERAGES

GREEN ICED TEA
With lemon wedges

ICED WATER
Served in pitchers with lemon wedges

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

PASSED APPETIZERS

GRILLED VEGETABLE ROBATA SKEWERS
Topped with basil pesto

BUFFET STATION

BABY MESCLUN SALAD
with champagne vinaigrette, herb medley, green apples

CRISPY PARMESAN GNOCCI
On a bed of braised mushrooms, with a light pesto cream sauce (vegan)

WILD RICE MEDLEY
With snipped chives and romano pecorino

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

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

BAR SNACKS

FRESH MADE POPCORN
Cooked on-site; drizzled lightly with sea salt and drizzled melted butter

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

PASSED APPETIZERS

CHICKEN TEMPURA SKEWERS
With sweet chili sauce and spicy mayo

BREAD BASKETS

FRESH MADE CIABATTA-ROSEMARY ROLLS
Served hot and crusty with whipped herb butter

SALAD

SPINACH, PEAR AND WALNUT SALAD
With aged gorgonzola cheese, toasted walnuts, shallot vinaigrette

ENTRÉE

ROSEMARY CRUSTED CHICKEN BREAST
With greek olives, basil, roasted garlic mashed potatoes, and a light chicken jus

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

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

PASSED APPETIZERS

CROSTINI ALLA ROMANO
Melted fresh mozzarella and prosciutto over grilled baguette with basil and black olive pesto

BUFFET STATION

CHICKEN MARSALA
Broiled chicken breast with marsala glazed mushrooms

CHICKEN ALFREDO PASTA
Traditional recipe finished with shaved parmesan

CAESAR SALAD
With sourdough croutons, hearts of romaine, Caesar dressing, and parmesan

ALPINE CHEESE ROLLS AND BREADSTICKS
Served hot with herb butter

DRINK STATION

ICED TEA
With lemon wedges

ICED WATER
In pitchers with lemon wedges

BAR SNACKS

ROSEMARY SCENTED POPCORN
Finished with parmesan

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

PASSED APPETIZERS

CROSTINI ALLA ROMANO
Melted mozzarella and prosciutto over grilled baguette with basil and pesto

BUFFET STATION

MICHAEL C. SIGNATURE SALAD
Champagne vinaigrette, toasted walnuts, gorgonzola

ORGANIC HERB CRUSTED CHICKEN BREAST
with saute’d porcini mushrooms

BAKED PENNE PASTA
with roasted tomatoes and a pesto cream sauce

FRESH MADE CIABATTA-ROSEMARY ROLLS
Served hot and crusty with whipped herb butter

BAR SNACKS

FRESH MADE POPCORN
Cooked on-site; drizzled lightly with sea salt and drizzled melted butter

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

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

STATIONARY APPETIZERS

FRESH MADE TORTILLA CHIPS
-pico de gallo
-fire-roasted salsa
-guacamole

BUFFET STATION

MEXICAN CAESAR SALAD
With cilantro, traditional vinaigrette, grilled red peppers, shaved monchego cheese
Roasted black pepper, stewed tomatoes

CHICKEN FAJITA STATION
With condiments, corn and flour tortillas, tomatillo salsa

SPANISH RICE
Traditional recipe with stewed tomatoe

MEXICAN REFRIED BEANS
Finished with mozzarella and fontina cheese

BEVERAGE STATION

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
With lemon wedges

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