Main Course
Tell a Friend
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Vegetarian $15.00 per person
  • Basil Risotto Timbales
  • Cauliflower Au Gratin
  • Roasted Red Peppers stuffed with Couscous Lentil Casserole
  • Mushroom Ravioli with Asiago Cream Sauce and Fresh Thyme (* Additional Ravioli
    selection available)
  • Roasted Vegetable Lasagna topped with Red Pepper Concasse
  • Vegetable Paella with Arborio Rice and Saffron Strands
  • Roasted Vegetable Strudel with Roasted Garlic Cream Sauce
  • Textured Tofu Stronganoff with Roasted Shiitake Mushrooms (* Served with
    Buckwheat Noodles, Brown Rice, Whole Wheat Fusilli, or classic Egg Noodles * Bolognese available upon request )
  • Grilled Aubergine and Garlic over Herb Linguine (* Served with Tomato Ragu or  classic Scampi Sauce)
  • Twice Baked Potato Stuffed with Spinach and Feta over Seasonal Braised Greens
  • Roasted Acorn Stuffed with Wild Rice, Yellow Raisins, and Toasted Pecans (*
    Served with Orange Ginger Maple Drizzle)
  • Moroccan Chick Pea Stew served over Cinnamon Infused Couscous (* Served with
    Braised Purslane)
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Beef & Pork

Price scale:
  1. Ham $14.00 per pound, average size 5-10 pounds
  2. Brisket $17.00 per pound, Average size 5-7 pounds
  3. Beef Tenderloin $23.00 per pound, average size 6-8 pounds

  • Whole Roasted and slice beef tenderloin with Dijon béarnaise
  • Grilled Beef Tenderloin with Red Wine Gorgonzola Sauce
  • Lemon Thyme Pork Loin served with apple chutney (* Roasted or Grilled)
  • Balsamic Maple Roasted Pork Loin with Apple Mustard Glaze
  • Whole Roasted Honey Country Style Ham with Seasonal Fruit Chutney
  • Marinated Honey Balsamic Flank Steak with Caramelized Onions
  • Beef Short Ribs with Dijon Cabernet Demi-Glaze (* Served with Roasted Shallots & Plum Tomatoes)
  • Ropa Viejo (Mexican style braised shredded Brisket) (* Served with Arborio Rice and Lime Wedges)
  • Sweet Italian Sausage Grilled Courgette and Red Peppers (* Served with chunky Tomato Basil Sauce)
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Fish & Seafood $18.00 per person
  • Baked Salmon Filet with Roasted Shallot Hoisin Ginger Glaze
  • Mediterranean Baked Halibut with Fresh Tomato sauce and Olives
  • Stuffed Haddock with Crab or Herbs
  • Chilled poached Atlantic Salmon with Cucumber Dill Sauce
  • Seafood Paella (* Shrimp, Mussels, and Seared Scallops over Saffron Infused Rice with Olives and Pimentos)
  • Lemon Garlic Crusted Grilled Salmon with Mustard Aioli Sauce
  • Ponzu Marinated Ahi Tuna with Wasabi Mash over Cucumber Mango Chicory Salad (* Served with Curry & Lemon oil Vinaigrette)
  • Smoked Salmon Alfredo over Rice or Pasta (* Available in Scampi Style)
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Poultry

Price Scale:
  1. Turkey $8.00 per pound, average size 10-12 pounds
  2. Whole Roasted Organic Chickens $9.00 per pound, average size 3.5 pounds
  3. Organic Chickens Breast $8.95 per person

  • Whole Roasted Sage and Thyme Scented Free Range Boneless Turkey Breast (* Sliced and served with Garlicky Butter Pan Jus)
  • Whole Roasted Organic Chickens served with Herb Pan Jus
  • Sundried Sauted Chicken (* Mushroom, Artichoke Hearts, Leeks, Baby Spinach) and Sundried Tomatoes   (* Served with Creamy Pesto Sauce)
  • Grilled Tuscan Chicken Paillard (* Oven Roasted Plum Tomatoes, Black Olives, Shallot and Garlic Confit)
  • Herb de Provence sauteed Chicken with Roasted Pears (* Served with Honey Balsamic Glaze)
  • Chicken Marsala with Wild Mushrooms
  • Chicken Piccata with Red Peppers and Basil
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Salads $4.00 per person
  • Traditional Caesar salad, with croutons (* Served with Roasted Garlic Parmesan Dressing)
  • Thai Salad, spicy peanuts, wonton crisps, shallots, carrots, red peppers, cucumbers, tomatoes, cilantro, peanut lemon grass dressing
  • Greek Salad, tomatoes, cucumbers, shallots, kalamata olives, feta cheese, lemon oregan dressing
  • Caprese Salad, fresh mozzarella, roasted red peppers, cherry tomatoes, chiffonade, balsamic vinaigrette
  • Smoked Salmon Salad, crispy shallots, tomatoes, cucumbers, dill dijon chive dressing
  • Grilled Chicken salad, seasonal melon, toasted almonds, crumbled chevere, honey lime vinaigrette
  • Seasonal mixed greens, cherry tomatoes, cucumbers, croutons, shallots, buttermilk herd dressing
  • Lentils with Roasted Vegetable Medley
  • Couscous ,Fresh Vegetables, Kalamata Olives, Feta cheese,Fresh Herbs, & EVO
  • Farfalle, Grilled Vegetables, Cherry Tomatoes, Fresh Herbs, and Balsamic Vinaigrette
  • French Potato Salad (no mayo)
  • Panzanella (* Tuscan Bread Salad with Fresh Vegetables and Balsamic Vinaigrette)
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Sides $3.50 per person

Vegetables
  • Curried Five vegetable slaw
  • Roasted Winter Root Vegetables with Honey & Thyme
  • Roasted Vegetables
  • Grilled Vegetables
  • Braised Greens in Vegetable Stock
  • String Bean Almondine
  • Edamame in Tomato Ragu
  • Roasted Cauliflower (available in curry style)
  • Sugar Snap Peas tossed in Butter and Fresh Mint
  • Roasted Asparagus
  • Italian Vegetable Medley
  • Roasted Carrots in Honey Dijon Glaze
  • Stuffed Mushrooms
  • Baked Portabello with Sundried Tomato, EVO, and Parmesan Crust
  • Asian Vegetable Medley
  • Sweet Corn (seasonal) Lightly Buttered with Fresh Parsely
  • Buttered Peas
  • Asian Glass Noodles and Julienned Vegetables with Seasame Gringer Dreessing
  • Honey Maple Baked Seasonal Squash Wedges
  • Puree of Seasonal Squash (prepared Sweet or Savory)
  • Classic Steamed Vegetable Medley
  • Ratatouille Stuffed Red Pepper
  • Roasted Corn and Shallot Chevre Stuffed Courgette
  • Fried Tofu marinated in Soy, EVO, Garlic, and Fresh Herbs
  • Vegetarian Shread Duck (tofu) with Roasted Shiitakes

Starches
  • Tuscan bean salad
  • Caribbean sweet potato salad
  • Caribbean black bean salad
  • Middle-Eastern tabouleh
  • Moroccan Style Vegetable Couscous
  • Risotto Timbales
  • Quinoa with Fresh Herbs, Garlic, and Butter
  • Roasted Red & Gold Potatoes with EVO Thyme or Rosaemary
  • Twice Baked Potato with Butter Garlic and Chives
  • Creamy Mashed Potatoes
  • Mashed Red Skinned Potatoes with Garlic Butter
  • Baked Scalloped Potatoes with Romano Cheese
  • Individual Potato Leek Au Gratin
  • Individual 3 Cheese Baked Macaroni topped with Crispy Parmesan Crust
  • Traditional Savory Apple Sage Stuffing
  • Seasoned Orange Ginger Mashed Sweet Potato en Croute
  • Fragrent Assortment of Rice ( Jasmine, Basmati, Brown Basmati)
  • Assortment of Herb Seasoned Pasta (Farfalle, Penne, Linguine)
  • Baked Polenta with Roasted Garlic Fesh Herbs and Asiago Cheese
Chef Nikko does not promote MSG, colors, addits, fillers, preservatives, hygragonated oils, enriched produces, and over all decellularized food elements.