Menus:


New Years Eve Menu
December 31, 2007


GOURMET DROP-OFF MENU

HORS D'OEUVRES
Asian BBQ Duck Quesadilla with Queso Blanco, and Avocado. Served with Homemade Salsa Fresca
and
Grilled Scallop and Blood Orange Ceviche with Herbed Crostini
~
SOUP
Caribbean Lobster Bisque with Chunks of Fresh Caribbean Lobster
~
SALAD
Coral Bay Organic's Mixed Green Salad with
Meyer Lemon Vinaigrette
~
MAIN COURSE
While we don't ask that your party all have the same main course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

Slow Roasted Osso Bucco Veal Shank Served over Roasted Garlic Mashed Potatoes with a Wild Mushroom Sauce
and/or
Our Signature Sea Bass: Grilled Soy-Sake and Miso Marinated Sea Bass served with Wasabi Mashed Potatoes and Asian Asparagus
~
DESSERT
For parties of 8 or less: Please choose only (1) dessert for entire party. For parties of more than 8: You may choose (2) desserts.

Death by Chocolate Torte with Fresh Berry Coulis
and/or
Fresh Lemon Tart
 
$125.00 per Person
$40.00 Delivery Fee
A 20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
Children: See Children's Menu
~
CHEF-ON-SITE MENU
This is a wonderful Tasting Menu of Small Courses!
 
HORS D'OEUVRES
East West Blinis:
Edamame Blini Topped with Local Applewood Smoked Salmon, Scallion Crème Fraiche and Fried Capers
and
Sweet Potato Blinis Topped with Smoked Trout, Mango and Traditional Crème Fraiche
~
PLATTED APPETIZER COURSE - 1
While we don't ask that your party all have the same appetizer course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.
 
Hamachi Sashimi with a Yuzu Vinaigrette
and/or
Grilled Scallop and Blood Orange Ceviche with Herbed Crostini
~
PLATTED APPETIZER COURSE - 2
Pacific Rim Style Caribbean Lobster Ravioli with Fresh Tomato-Basil Concassé and Lobster Sauce
~
SOUP COURSE
Surf and Turf Consommé:
Eastern Spiced Beef Consommé with Shrimp,
Vegetable and Herbed Stuffed Dumpling
~
SALAD COURSE
Coral Bay Organic's Mixed Green Salad
with Meyer Lemon Vinaigrette
~
INTERMEZZO
Saffron-Champagne Sorbet
~
MAIN COURSE
While we don't ask that your party all have the same main course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

New Zealand Baby Rack of Lamb with Ragout of Young Vegetables, Sage and White Bean-Mashed Potatoes and Roasted Tomato Jus
and/or
Caribbean Lobster-White Truffle Risotto with Medallions of Fresh Lobster, Sautéed Lobster Mushrooms and Crispy Leeks
 
Vegetarian Option
(May be ordered individually)
Butternut Squash Ravioli Served over Grilled Portobello Mushrooms, and Sautéed Spinach. Served with a Lemon-Sage Brown Butter
~
DESSERT
While we don't ask that your party all have the same dessert course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.
 
Fresh Strawberries Served in Veuve Cliquot Champagne with Assorted Truffles on the Side
and/or
Decadent Chocolate Soufflé with Crème Anglaise
 
$175.00 per Person
Chef's Fee: $700.00 (8 Persons or Less)
Server's Fee: $300.00 (Parties of 6 or More)
A 20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
For Parties of 8 or more, add $25 per person to Chef's Fee
 

East West Catering Box 1478 St. John, USVI 00831 Ph: 340.693.9343 Fax: 340.693.9346 zenchefs@eastwestcatering.com