border grill catering€¦ · border grill catering bg catering - sample catering menus...

CONTACT: Jodie Scuticchio | 213.542.1102 | [email protected] Aguilar | 213.570.8622 | [email protected]

BORDER GRILL CATERINGBORDER GRILL CATERINGBORDER GRILL CATERING

BG Catering - Sample Catering Menus 1017_Catering One Sheets 10/3/2017 11:47 AM

Thank you for thinking of Border Grill Truck & Catering to cater your upcoming event!

We have designed the following packages to highlight the different styles of service weoffer.

Please keep in mind these packages are 100% customizable and we would love the opportunity to create the perfect package for you based on your vision and budget.

We look forward to working with you!

Thank you,The Border Grill Truck & Catering Team



CHIPS & DIPS STATION




TRAY PASSED APPETIZERS

CHICKEN TAQUITOScitrus marinated chicken | avocadotomatillo sauce

SPANISH GAZPACHOheirloom tomato | spanish olive oil | peppers spiced almond | manchego almond cracker

SKIRT STEAK SKEWERSmarinated in lime | cumin | garliccilantro | cracked black pepper

DINNER

Salad

TIJUANA KALE CAESAR organic kale | preserved lemon | cotija cheese croutons

Entrees

NEGRA MODELO BRAISED SHORT RIBSboneless short ribs | tomato jam

POLLO CIUDADcitrus marinated grilled chicken | cilantro saucepickled tomato salsa

Sides

POBLANO MASHED POTATOESboneless short ribs | tomato jam

FARMERS MARKET VEGETABLES

SWEETS STATION

CHURRO TOTSdulce de leche infused churroscinnamon sugar | whipped cream

MEXICAN CHOCOLATE CREAM PIE SHOTSalmond chocolate cookie crust | pasilla guajillo whipped chile spiced chocolate

BUFFET orFAMILYSTYLE

Package



FRESH CRUDITE STATION

FARMERS MARKET VEGETABLEShousemade hummus | spanish bleu dipping sauce


PLANTAIN EMPANADASroasted plantains | organic black beanspoblano | aged cotija

SPICY SEARED SHRIMPquickly sautéed | mexican cocktail sauce

SHORT RIB TOSTADITAStomato jam

PLATED DINNER

1st Course

TIJUANA KALE CAESAR SALADorganic kale | preserved lemoncotija cheese croutons

2nd Course

GREEN CORN TAMALES

3rd Course

SEASONAL SUSTAINABLE FISHpiquillo pepper sauce | spanish olive salsa roasted vegetables | saffron rice

YUCATAN PORKachiote pork slow roasted in banana leaveshoney lime yams | roasted brussels sproutspineapple jicama salsa

DESSERT & COFFEE STATIONS

ICE CREAM SUNDAE BAR & CHURRO STATIONice cream | candied nuts | mexican chocolate saucegoat’s milk dulce de leche | fresh made churros dustedwith cinnamon sugar

ARTISANAL COFFEES & TEASselection of lamill coffee | art of teasdairy and non-dairy creamers | sweeteners

plated dinner

package



CHIPS & DIPS STATION




TACOS

BARBACOAshredded beef | salsa fresca | mexican cheeses

GRILLED FISHsustainable seasonal fish | cucumber citrus slawavocado | roasted jalapeño aioli

CRISPY RAJAScreamy potatoes | roasted chiles | mexican cheesesguacamole | grilled corn relish | chipotle crema

SIDES

MEXICAN CHOPPED SALADcorn | roasted peppers | green chickpeas | appleavocado | tomato | tortilla chips | cumin vinaigrette

ORGANIC RED RICE & BLACK BEANS

TRUCKEVENT give your guests something to take home, and it will

be a night everyone will remember for a long time…we can custom craft a gift bag, to include the following:

CHOCO-BITESmary sue mlliken’s closely guarded recipe of spice dusted, chocolate covered almonds

MARGARITA KITSsmall bottles of tequila, organic agave nectar, fresh limes and an authentic juicer, to recreate our amazing margaritas at home

SIGNED COOKBOOKSchoose one or all of susan and mary sue’s amazing cookbooks and have them personally signed for your guests


PARTY FAVORSPARTY FAVORS


MODERN MEXICAN CUISINEBorder Grill Chef/Owners Mary Sue Milliken and Susan Feniger believe “modern Mexican” cuisine should be light and healthful, with a large dose of flavor. They favor a fresh take on authentic Mexican fare, featuring traditional meats, poultry, and seafood enhanced by lots of fruits and vegetables, herbs, fresh salsas, rice, beans, and handmade tortillas.

SUSTAINABILITYBorder Grill uses organic long grain rice and organic black beans in California and organic black beans in Las Vegas. We source humane certified, antibiotic, and hormone free meats and poultry. Seasonal, locally grown ingredients are used whenever possible and we do not use any products containing artificial trans-fat. We serve only sustainable seafood and are a member of the Monterey Bay Aquarium Seafood Watch Program.

Border Grill developed a program called “Good for the Planet, Good for You” giving guests theopportunity to choose dishes made with at least 80% plant-based ingredients.

Border Grill is giving guests the opportunity to go Meatless on Mondays! As part of the national Meatless Monday campaign, Border Grill is encouraging guests to go meat free once a week – for their health and for the health of the planet (regular lunch and dinner menus are also available).

ABOUT



MARY SUE MILLIKEN & SUSAN FENIGERCo-Chef/Owners, Border Grill Restaurants & TruckChefs, restaurateurs, cookbook authors, & TV personalities"Top Chef Masters" & "Too Hot Tamales"

Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grillrestaurants serving modern Mexican food in Los Angeles, LAX Airport, and Las Vegas at Mandalay Bay Resort & Casino and The Forum Shops at Caesars. The Border Grill Trucks can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.

Pioneers of world cuisine with the creation of City Café and CITY Restaurant in Los Angeles in the 1980s,Mary Sue and Susan are also well known as Food Network’s dynamic “Too Hot Tamales,” and from Bravo’s“Top Chef Masters.” For nearly 30 years, the two have remained preeminent ambassadors of authenticMexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks together, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.

Active members of the community, Mary Sue and Susan play leading roles in many charities, notably ShareOur Strength and the Scleroderma Research Foundation. In addition, they are passionate about the envi-ronment and lead the culinary industry with eco-friendly policies at the Border Grill restaurants and Truck,including serving only sustainable seafood as part of the Monterey Bay Aquarium Seafood Watch program.In 2013, Mary Sue and Susan received the California Restaurant Association’s Lifetime Achievement award,just the third time this prestigious honor was presented to a woman, and were welcomed into the Menu Masters Hall of Fame in 2014.

For more information about Mary Sue and Susan, please visit bordergrill.com.

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border grill catering€¦ · border grill catering bg catering - sample catering menus...

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