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

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 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.

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.