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Westwood Catering features an innovative menu of regional American and international cuisines. All our selections are prepared from the finest and freshest ingredients available. While the following menus are intended to illustrate our capabilities, we are in no way limited to them. We will gladly prepare a custom menu that reflects your personal style and budget. We would be happy to prepare a detailed proposal for your event.
Click on item to view sample menus.
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Chilled Gulf Shrimp presented on a Chiffonade of Red Leaf Lettuce with Confetti
Peppers, Port Grilled Pears and Champagne Vinaigrette
Traditional Shrimp Cocktail served with Cocktail Sauce and Lemon Wedges
Cajun Seared Ahi on a Nest of Sticky Rice with Wasabi & Pickled Ginger
Parmesan Crusted Jumbo Sea Scallops on Crispy Polenta with Roasted Red Pepper Cream Sauce
Steamed Manila Clams in Court Bouillon with Garlic Toast
Baked Emerald Mussels with Roasted Peppers, White Wine and Asiago Cheese
New Orleans Andouille Jambalaya with Blackened Prawns and Watercress
Petite Back fin Crab cakes served on a Bed of Field Greens garnished with
Golden Tomatoes, Cucumber Cartwheels and Remoulade Sauce
Poached King Salmon with Dill Sauce and Japanese Cucumber Salad
Our Homemade Veal, Duck & Pistachio Pate served with Pumpernickel Toast
Points, Cornichon, Diced Red Onion and Creamy Caper Ravigote
Galantine of Duck on a Bed of Field Greens garnished with Grilled Young
Asparagus, Beefsteak Tomatoes and Blackberry Vinaigrette
Classic Carpaccio
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Tequila Lime Shrimp - Jumbo Gulf Shrimp sauteed with Confetti Peppers, Garlic and Butter. Finished with Tequila and fresh Lime.
Steak au Poivre - Filet of Beef Medallions with Green Peppercorns finished with a Brandy-Cream Sauce.
Mini Reubens - Made the traditional way with Shaved Corned Beef, Sauerkraut, Russian Dressing and Swiss on mini Rye.
Baby Clams and Green Lip Mussels steamed in White Wine, Garlic, Scallions and Fennel. Served with Garlic Toast.
Macadamia Crusted Chicken Strips finished in a Thai
Cocoanut-Curry Sauce
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Dim Sum - 2 Shrimp Shu-Mei, 2 Gyoza and 1 Egg roll
or California Roll per person
Little Italy -Choice of 2 pastas prepared at the Buffet.
Assorted Antipasti and Bread
A Taste of India - Chicken Curry, Basmati Rice,
2 Samosas and 2 Pakoras
Old Mexico - Assorted Quesadillas, 2 Taquitos ,
Mexican Terrine and Assorted Chips
Mardi Gras - Shrimp & Sausage Jambalaya,
Blackened Chicken Strips and Baguettes
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A Grilled Boneless Chicken Breast on a Bed of Wild Rice Pilaf topped with
A Mango Veloute and Tropical Salsa
A Parmesan Crusted Chicken Breast topped with a Roasted Red Pepper Cream
Sauce
A Paneed Breast of Chicken topped with Blackened Prawns, Lump Crabmeat and a Spicy Creole Sauce
Stuffed Boneless Chicken Breast with Spinach, Feta Cheese and Pine nuts; topped with Bechamel Sauce
Chicken Breast Roulades stuffed with Artichoke Hearts, Shitake Mushrooms and
Sun-Dried Tomatoes; topped with Sun-Dried Tomato Pesto
Grilled Boneless Chicken Breast stuffed with Prosciutto and Fontina Cheese;
Topped with a Creamy Garlic & Asiago Cheese Sauce
Teriyaki Marinated Chicken Breast, prepared on the Char Grill, garnished
With a Grilled Pineapple Slice, Pickled Ginger and Sesame Ginger Sauce
Sauteed Boneless Duck Breast flamed in Grand Marnier and finished with
Caramelized Onions and a Bigarade Sauce
Roasted Game Hens stuffed with Wild Rice and Tropical Fruits.
Roasted Garlic Crusted Filet of Beef, sliced in Medallions, topped with
A Gorgonzola Mushroom Sauce
Classic Steak Diane - Tenderloin Steaks with Pomerey Mustard and Worcestershire Sauce flamed in Cognac and topped with a Merlot Sauce
Grilled Filet of Beef finished in Cognac, Green Peppercorns and Cream
Char Grilled Rib Eye served over a Red Potato Hash and topped with
A Garlic Balsamic Glaze
Tender London Broil, marinated on Olive Oil, Garlic, Red Wine and Soy, seared
On the Char Grill and Thinly Sliced. Classic Bordelaise Sauce
Frenched Lamb Racks marinated in Garlic, Rosemary and Red Wine. Char Grilled and Topped with a Madeira Sauce
Classic Rack of Lamb crusted in Pomerey Mustard and Panko Bread Crumbs
Lamb Chops marinated in Olive Oil and Moroccan Spices topped with
A Homemade Olive Tapenade
Lamb Shanks slowly simmered with Tomato, Garlic and Stock. Served over
A bed of Ratatouille
Lamb Loins encased in a Pate of Spinach and Pine nuts topped with
A Zinfandel and Caramelized Onion Sauce
Roasted Pork Tenderloin sliced in Medallions and topped with Brandied Apples,
Onions and Cream
Char Grilled Chili Rubbed Pork Chops topped with Mango, Papaya & Guava
Salsa
Double Pork Loin Chop stuffed with an Apple-Walnut Stuffing and topped with
A Dried Cherry, Port and Cream Sauce
Parmesan Crusted Veal Scaloppini flamed in Marsala and finished in
A Red Wine and Shitake Mushroom Demi Glaze
Tender Veal Cutlets sauteed with Lemon, White Wine and Capers.
Grilled Veal Chop topped with Sauteed Shitake and Chanterelle Mushrooms.
Drizzled with Forestierre Sauce
Classic Veal Saltimbocca with Prosciutto and Mozzarella
Veal Osso Buco alla Milanese
Fresh Northwest Salmon char broiled with Bearnaise or Poached with
Cucumber Dill Sauce
Potato Crusted Hawaiian Mahi Mahi or Ono griddled and topped with
A Choron Sauce
Chilean Sea Bass prepared on the Char Grill and topped with a Blackberry
Beurre Blanc
Blackened Swordfish Steak with Artichoke Hearts, Lemon, Capers and Chardonnay
Baked Dover Sole stuffed with Shrimp, Lump Crabmeat and Cream Cheese
Back fin Crab Cakes served over shaved country ham and topped with Bearnaise
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Our Homemade Chocolate Decadence served with a Raspberry Cognac Sauce
And Topped with Whipped Cream
Baileys Chocolate Mousse presented in a Chocolate Shell garnished with
Chocolate Shavings and Fresh Berries
Our Chambord Chocolate Cheesecake served with Creme Anglaise and
Whipped Cream (Other Flavors also available)
Classic Zabaglione - Assorted Fresh Berries served in a Sherry Cream Sauce
And Topped with Whipped Cream
Deep Dish Apple Pie topped with Vanilla Ice Cream and Grated Chocolate
Our Homemade Apple-Peach Crisp served Warm with Hard Sauce
New Orleans Bread Pudding topped with Irish Whisky Sauce
Warm Pecan Tart with Whipped Cream
Classic Cherries Jubilee or Bananas Foster, prepared at the buffet ,
Served over Ice Cream
Hazelnut Genoise layered with Raspberry Coulis and Dark Chocolate Mousse
Melting Lemon Moments served in a Chocolate Shell
An Assortment of Fresh Pastries including Eclairs, Cream Puffs, Lemon-Berry
Bars, Hello Dollies, Mini Tartelletes and Party Cookies (3/pp)
Traditional Tiramisu with Hazelnut Cream and Shaved Chocolate
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Assorted California Greens with Rustic Bleu Cheese, Candied Walnuts and Grilled Port Pears tossed in a Honey-Balsamic Vinaigrette
Classic Seafood Louis - Romaine topped with Chilled Gulf Shrimp, Lump Crabmeat, Asparagus, Sliced Egg and Hearts of Palm finished with
Traditional Sauce Louis
Lobster Louis - Fresh Poached Lobster presented on a Chiffonade of Red Leaf
Lettuce with Golden Tomatoes, Cucumber Cartwheels and Asparagus;
Traditional Sauce Louis
Classic Caesar Salad presented in a Parmesan Shell with Croutons, Anchovies
And Shredded Locatelli Cheese
A Romaine Salad with Mandarin Oranges, Raspberries and Almonds tossed in a
Blackberry Vinaigrette
Mixed Greens with Julienne Red Pepper, Bean Sprouts, Shredded Carrots, Baby
Corn and Crispy Fried Noodles; Toasted Sesame Vinaigrette
A Romaine Red Leaf and Spinach Salad with Plum Tomato, Cucumbers and
Croutons tossed in a Champagne Vinaigrette
Mixed Greens with Roasted Peppers, Kalamata Olives, Feta Cheese, Plum Tomato and Cucumbers tossed in a Greek Vinaigrette
A Fan of Mango and Papaya presented over Frisse and Drizzled with a
Passion fruit Vinaigrette
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Create your own Buffet from the Choices Below
Entrees
(Select Two)
Rare Roasted Prime Ribs of Beef Carved at the Buffet with Merlot Sauce
Char-Grilled London Broil in a Ginger-Soy Marinade
Rare Roasted Filet of Beef with Bearnaise or Bordelaise
Char-Grilled New York Strip with Cognac, Peppercorns and Cream
Rare Roasted Round of Beef with Rosemary Au Jus and Horseradish Sauce
Grilled Veal Chop with Forestiere Sauce
Roast Leg of Lamb with Madeira Sauce
Roasted Pork Loin with Brandied Apples, Onions and Cream
Koloa Style Pork Loin with a Ginger-Tamari Glaze
Jamaican Style Pork Tenderloin with Caramelized Onions
Chilled Poached Salmon Fillets with Dill Sauce
Bronzed Salmon Fillets with Remoulade
Char-Grilled Salmon Fillet with Bearnaise
Parmesan Crusted Halibut with Tomato Confit
Macadamia Crusted Mahi Mahi or Ono with Cocoanut-Curry Sauce
Shrimp and Scallop Kabobs
Shrimp, Scallops and Snow Crab in Sherry-Cream Sauce
Griddled Crab cakes with Ravigote Sauce
Broiled Lobster Tail with Drawn Butter and Lemon Wedges
Oriental Stir Fry with Shrimp and Scallops
Hawaiian Style Orzo with Rock Shrimp
Parmesan Crusted Chicken Breast, flamed in Marsala, with Mushroom Sauce
Broiled Chicken Breast topped with Mango Veloute and Tropical Salsa
Chicken Roulades with Artichoke Hearts, Mushrooms and Sun-Dried Tomatoes
Bronzed Chicken Breast with Remoulade Sauce
Parmesan Crusted Chicken Breast with Tomato Confit
Macadamia Crusted Chicken Breast with Cocoanut-Curry Sauce
Chilled Chicken Breast stuffed with Spinach Souffle; Ravigote Sauce
Mediterranean Style Penne Pasta
Bowtie Pasta, Chicken, Caramelized Onions and Broccoli in Asiago Cream
Rainbow Tortellini in a Tomato-Cream Sauce with Shaved Locatelli
Veal, Chicken and Spinach Cannelloni with Marinara & Bechamel
Classic Pasta Primavera
Rare Roasted Prime Ribs of Beef, Carved at the Buffet, served
With Rosemary Au Jus and Horseradish Sauces
Parmesan Crusted Boneless Chicken Breast topped with a
Savory Mushroom Sauce
Our Homemade Rice Pilaf with Toasted Orzo
A Melange of Fresh Seasonal Vegetables Sauteed with Herbs
A Romaine, Red Leaf and Spinach Salad with Mandarin Oranges,
Almonds and Raspberry Vinaigrette
A Display of Crusty Hard Rolls, Petite Croissants
and Rustic Breads with Butter
Rare Roasted Filet of Beef, carved at the Buffet, served with
A Wild Mushroom, Peppercorn & Cream Sauce
Bronzed Fresh Salmon Fillet topped with Fresh Basil
Pesto and Toasted Pine Nuts
Rosemary Roasted Potatoes
Fresh Steamed Asparagus with Lemon Butter
A Classic Caesar Salad
A Display of Crusty Hard Rolls, Petite Croissants
and Rustic Breads with Butter
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Seafood
Petite Lump Crabmeat Eclair with Lemon Dill Mascarpone
Petite Shrimp Eclair with Cocktail Cream Cheese
House Smoked Trout on a Toast Point with Raifort Sauce
Nova Salmon Canape with Cream Cheese, Capers and Dill
Grilled Jumbo Sea Scallop with Black Bean Sauce and Pickled Ginger
Petite Pastry Shell filled with Curry-Crab Salad
Seared Ahi on a Wonton Crisp with Wasabi & Toasted Sesame Seeds
Blackened Salmon Skewer with Remoulade
Parmesan Crusted Sea Scallop with Roasted Red Pepper Beurre Blanc
Southwestern Lobster and Corn Fritters with Chipotle Aioli
Chilled Lobster Canape with Sauce Louis and Chives
Crab Stuffed Artichoke Bottom with a Bearnaise Sauce
Crispy Panko Crab cake with a Tarragon Caper Tartar Sauce
Clams Casino or Oysters Rockefeller
Southwestern
Spicy Chicken and Black bean Empanada with Creme Fraiche
Steak and Onion Empanada with Pico de Gallo
Petite Corn Shells with Buffalo Chili and Queso Fresca
Duck & Onion Taquito with Avocado Cream
Mango, Red Onion and Brie Quesadilla
Roasted Red Potato with Chorizo, Salsa and Cheese
Stuffed Mushrooms
Spinach and Feta
Blue Crabmeat with Bearnaise
Wild Mushroom and Brie
Gorgonzola, Asiago and Asadero Cheese
Escargot with Garlic, Red Wine, Shallots and Butter
Spicy Italian Sausage with Aged Cheddar
Savory Pastries
Fillo Purses with Smoked Turkey and Caramelized Onion
Traditional Spanakopita
Fillo Triangles with Ricotta, Feta and Kasseri Cheeses
Wild Mushroom Savories
Pastry Puffs with Artichoke Hearts and Bleu Cheese
Mini Vol-a-Vent with Curry Chicken Salad or Smoked Salmon Mousse
Petite Moroccan Bisteeyas with Chicken, Egg and Exotic Spices
Kabobs and Skewers
Chicken or Beef Satay Skewer with Spicy Thai Peanut Sauce
Indian Tandoori Chicken Skewer with Raito Sauce
Marinated Lamb Kabob with Cilanto Chutney
Blackened Filet of Beef with Gorgonzola Cream Sauce or Bearnaise
Garlic & Basil Marinated Chicken with Tomato Coulis
Teriyaki Chicken Skewer with Ginger-Soy Glaze
Hibachi Steak Kabob with Orange Tamari Sauce
Bacon Wrapped Scallop Kabob
Skewered Lamb Chop with Mint Sauce
Poached Pear with Gorgonzola Cream
Dim Sum
Shrimp or Crab Shu Mei with Spicy Chili-Soy Sauce
Kalua Pork, Chicken or Beef Gyoza with Tamari Sauce
Miniature Buns filled with BBQ Chicken or Pork
Traditional Egg rolls with Chicken, Shrimp or Pork; Spicy Mustard
California Rolls with Wasabi & Pickled Ginger
Crab & Cream Cheese Fried Wontons with Duck Sauce
Crispy Spring Rolls with Thai Ginger Sauce
Crispy Cocoanut Shrimp with Mango Ginger Glaze
Traditional Favorites
Classic Rumaki
Water chestnuts wrapped in Bacon
Sugar Dates wrapped in Bacon
Veal Meatballs in Peppercorn Cream Sauce
Swedish Meatballs
Gorgonzola Stuffed Meatballs
Roasted Red Potatoes stuffed with Boursin or Sour Cream & Caviar
Stuffed Cherry Tomatoes with Smoked Oyster or Herb Chevre
Cucumber-Brie Canape
Pimento Stuffed Olives wrapped in Cheddar Pastry
Petite Quiche: Snow Crab, Spinach & Red Pepper or Classic Loraine
Sweet Melon wrapped in Prosciutto
Stuffed Belgian Endive with Curry Crab Salad or Cranberry Chicken Salad
Smoked Duck Breast Canape with Vidalia Onion Confit and Cumberland Sauce
Grilled Plum Tomato and Feta Bruschetta
Roma Tomato, Mozzarella and Basil Bruschetta
Sauteed Foie Gras with Caramelized Onion and Merlot Sauce
Truffle Mousse on a Toast Round with Chives
Crispy Polenta Triangles topped with Tomato-Rosemary Coulis
Wild Mushroom Risotto Cakes topped with Double Devon Cream
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Rare Roast Beef presented on Crusty Rolls
Served with a Tangy Horseradish Sauce
Char-grilled Boneless Chicken Breast
Topped with a Dijonaise Sauce
Our Homemade Rice Pilaf with toasted Orzo
A Beautiful Cascade of Fresh Fruits and Berries
A Mixed Green Salad with Plum Tomatoes,
Cucumbers and Croutons served with a
Choice of Dressings
Select 2......
A Selection of Gourmet Sandwiches including Honey Ham with Muenster, Herb Turkey, Chicken Salad with Grapes and Grilled Tuscan Vegetable
An Assortment of Homemade Quiche including Spinach-Red Pepper, Ham & Cheese and Chicken with Green Chili
Traditional Eggs Benedict
Sherry Chicken with Water chestnuts and Scallions
Chilled Poached Salmon with Dill Sauce
Chicken Marsala
Sliced Top Round of Beef with Merlot Sauce
Grilled Pork Loin Chops with Mango Salsa
Select 3......
Our Homemade Red Potato Salad with Dill
A Beautiful Display of Fresh Fruits & Berries
Al Dente Penne Pasta Salad
Rice Pilaf with Toasted Orzo
Rotini Marinara
Field Greens Salad with Balsamic Vinaigrette
Caesar Salad
Bagels with Smoked Salmon & Cream Cheese
Assorted Fresh Muffins and Croissants
Bread Display with Butter
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A Mascarpone Cheese Torte layered with Fresh Basil
Pesto; Standard Cracker Basket (1)
A Gorgonzola Cheese Torte with Standard Cracker
Basket (1) and Grapes
A Tray of Imported and Domestic Cheeses served with
Cracker Basket (1) and Grapes
Domestic Cheese Tray with Cracker Basket (1)
Assorted Artisan Cheeses and Homemade Pates with Crostini
Standard Cracker Basket ( 200 Crackers)
Gourmet Crackers, Crostini & Crisps (100)
Grilled Tuscan Vegetable Platter
Make Your Own Bruschetta Platter with Crostini (100)
Market Display of Fresh Vegetables with Dip (Two Tier)
Bronzed Salmon Side (or Poached)
Shrimp Platter presented on Ice Blocks with Cocktail
Sauce and Lemon Wedges
Mexican Terrine with Assorted Chips
Artichoke Dip with Cracker Basket (1) & Chips
Seafood Fondue with Garlic Toast (75)
Country Pate with Black Bread and Ravigote
Gourmet Cocktail Sandwiches
Fresh Fruit Cascade (2 Tier)
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A Rare Roasted Round of Beef, carved at the buffet,
Served with Cocktail Rolls and Condiments
Our Signature Antipasto Platter including Grilled Tuscan Vegetables,
Gorgonzola Cheese Torte, Crudites. Salami, Capicola, Prosciutto,
Fresh Mozzarella, Ages Provolone and sliced Baguettes
A Topiary of Fresh Fruit Kabobs served with a Spiced Yogurt Sauce
Spicy Chicken Empanadas with Pico de Gallo and Sour Cream
Roasted Red Potato Halves filled with Boursin
Steamed Shrimp Shu-Mei with Tamari and Pickled Ginger
An Assortment on Gourmet Cocktail Sandwiches including Rare Roast Beef with Boursin, Honey Ham & Muenster, Grilled Vegetable with Pesto and Herb Turkey Breast with Provolone presented on Petite Rolls and Croissants with Condiments
A Three Tier Display of Market Vegetables served with Dip
Tender Asparagus Spears wrapped in Cho-Cho Beef
Our Homemade Shrimp and Crab Eclairs filled with Mascarpone
Red Pepper and Leek Tartelettes in a Cheddar Pastry
A Sun-Dried Tomato and Goat Cheese Torta with Sliced Baguettes
Hors D' oeuvres to be passed
Smoked Nova Salmon Canapes presented on a Toast Flower
With Capers and Fresh Dill on a Cream Cheese Rosette
Steak Sate Skewers with a Thai Peanut Sauce
Grilled Tuscan Vegetables presented on Homemade Crostini with
Assorted Pestos and Olive Tapenade
At the Carving Station
Rare Roasted New York Strip, Herb Roast Turkey and/or Sugar Cured Ham carved at the buffet with Fresh Artisan Rolls and Condiments
A Tuscan Cheese Torte served with Sliced Baguettes
A Cascade of Fresh Vegetables, Imported Olives and Cubed Sharp Cheeses served with Curry-Scallion Dip
At the Asian Station
Steamed Shrimp and Crab Shu-Mei, prepared at the buffet, served
With a Chili-Soy Sauce
Classic California Rolls with Wasabi and Pickled Ginger
Crispy Pork Gyoza
At the Southwestern Grill
Assorted Grilled Chicken, Steak & Black Bean and Mango-Brie Quesadillas
Prepared on the Comal Grill
Crispy Chicken Empanadas
A Mexican Terrine layered with Guacamole, Pico de Gallo, Sour Cream and
Shredded Cheese served with Assorted Chips
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Email: wcatering@aol.com |
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