Download - Cravings Menu Complete 14 2 - PB Catering

1701 S. 8th St. ~ Colorado Springs, CO 80905 Phone: 719-‐635-‐0200 Fax: 719-‐635-‐4653 www.CravingsCatering.com

The r e a r e so many ways to c u s tom ize you r c e l eb r a t i on , c hoose f r om any o f t hese c u s tomer f avo r i t es o r l e t u s des i gn a u n i que menu to match t he t heme and v i s i on o f you r ev en t .

You d r eam i t and we w i l l make i t h appen !

*A l l Ent rees served w i th asso r ted LaBrea b read ro l l s w i th sweet c ream butter

COFFEE BRA ISED BEEF SHORT R IBS d r i zz l ed w i t h a h i b i s c u s r educ t i on . Se r v ed w i t h wh i pped pu r p l e po ta toes duchess and g r i l l ed aspa r agus .

P INK PEPPERCORN ENCRUSTED ELK TENDERLO IN w i t h b l ac kbe r r y s age c hu tney . Se r v ed w i t h ho r se r ad i sh i n f u sed mashed po ta toes and r oas ted r oo t v egetab l es .

SHR IMP AND GR ITS c r eamy wh i t e c hedda r g r i t s w i t h s au téed p r awns , be l l p eppe r s and sp i c y l i g u i c a r ed w i ne s au sage . Se r v ed w i t h s l owcooked sou the r n s t y l e c o l l a r d g r eens .

BACON WRAPPED TENDERLO IN MEDALL IONS d r i zz l ed w i t h s t i l t on b l u e dem i g l ac e . Se r v ed w i t h r oas ted f i nge r l i n g po ta toes and g r i l l ed seasona l v egetab l es .

BR IE AND BAS IL CH ICKEN ROULADE 8oz ch i c ken b r eas t s t u f f ed w i t h b r i e and bas i l , f i n i s hed w i t h s t r awbe r r y v i n b l anc . Se r v ed w i t h sweet po ta to duchess and o r ange s cen ted ha r i c o t v e r t .

SEARED MAPLE LEAF JERK DUCK BREAST w i t h a r uby po r t c umber l and sauce . Se r v ed w i t h r o semary c he r r y qu i noa and g r i l l ed aspa r agus .

SP INACH RAV IOL I w i t h po r c i n i c r eam sauce . Se r v ed w i t h s a l t r o as ted go l den beet and c a r r o t med l ey .

CORV INA & POMEGRANATE ROCK SHR IMP poached co r v i n a f i l l e t w i t h pomeg r anate g l azed r oc k sh r imp and f r esh l emon . Se r v ed w i t h c i t r u s qu i noa and ha r i c o t v e r t .

PECAN AND DATE ENCRUSTED PORK TENDERLO IN d r i zz l ed w i t h r o semary d i j o n r educ t i on . Se r v ed w i t h w i l t ed sp i n ach and r oas ted r ed be l l p eppe r , and r oas ted f i nge r l i n g po ta toes .

LOBSTER NEWBURG sweet l obs te r , c r eam , and he r bs s l ow cooked t hen f i n i s hed w i t h she r r y . Se r v ed i n a t ende r pu f f p as t r y she l l . Ac compan i ed w i t h r oas ted r oo t v egetab l es .


CASHEW ENCRUSTED COLORADO RACK OF LAMB w i t h v adouvan season i ng and b l ac k ga r l i c and o l i v e o i l p u r ee . Se r v ed w i t h c r eamed pa r sn i p mash and g r i l l ed seasona l v egetab l es .

SOUPS

ROASTED CARROT AND J ICAMA B ISQUE w i t h h i b i s c u s a t r u f f l e c r ème .

LOBSTER AND APPLE B ISQUE sweet l obs te r w i t h f r e sh t a r t app l es and c r eam . F i n i s hed w i t h cognac .

SMOKED GOUDA AND OYSTER SOUP w i t h shaved f enne l c u r l s .

TORTELL IN I TUSCANA t r i c o l o r ed to r t e l l i n i , s p i c y I t a l i an s au sage and ka l e i n a f i r e r oas ted tomato b r o th . Se r v ed w i t h shaved Pa rmesan c heese .

THA I CURRY AND SHR IMP SOUP w i t h f r e sh sh r imp , l ime l eaves , mush room , t omato and bamboo shoo t s i n a l i g h t c oconu t and r ed c u r r y b r o th . (may subs t i t u te c h i c ken f o r sh r imp )

LEMON LEEK SOUP se r v ed ho t o r c h i l l ed . De l i c a te soup t ha t i s f i n i s hed w i t h a c h i v e c r ème .

SALADS

TENDER SPR ING GREENS g r i l l ed wh i t e aspa r agu s and g r ape f r u i t s up r eme w i t h a manda r i n s a f f r on v i n a i g r e t t e .

BABY SP INACH toas ted p i s t ach i o s , Co l o r ado goat c heese , and f r esh c he r r y t omatoes w i t h a wa rm pancet t a v i n a i g r e t t e .

GREEK TABOUL I f e t a c heese , f r e sh bas i l , k a l amata o l i v es , r o as ted r ed peppe r , and g r i l l ed eggp l an t w i t h a t a r t l emon and she r r y v i n a i g r e t t e .

QU INOA AND WATERCRESS FRESCO co l d qu i noa sa l ad w i t h wate r c r es s , f r e sh tomato , r oas ted co r n , b l ac k beans , c r umb l ed queso f r esco b l anco and a c i l an t r o l ime honey v i n a i g r e t t e .

ARUGULA SALAD


w i t h r ad i c ch i o , t ende r pea r s l i c es , s uga r ed b l ac k wa l nu t s , and shaved pa rmesan r egg i ano w i t h c r ac ked b l ac k peppe r , b l ac k ga r l i c , and l emon v i n a i g r e t t e

THE CAESAR c r i sp hea r t s o f r oma i ne , t oas ted pep i t as , s haved manchego cheese and c i l an t r o she r r y c aesa r d r es s i ng . Se r v ed w i t h c h i l i s c en ted c r ou tons .

PET ITE APPLE PANCAKES topped w i t h s l ow r oas ted po r k shou l de r and d r i zz l ed w i t h J ac k Dan i e l s s y r up .

SHR IMP CRAWF ISH THA I CURRY SALAD p i c k l ed wate rme lon r i n d and pe t i t e wasab i g a r n i s h .

PAC IF IC SALMON CAKES se r v ed w i t h zu cch i n i f enne l s l aw and l emon c r ème .

JALAPEÑO SMOKED BACON wrapped po l en t a c ake w i t h sea r ed duck b r eas t and p i neapp l e - se r r ano gas t r i q ue .

HERBED C ITRUS COLORADO GOAT CHEESE on r oas ted beet c r o s t i n i w i t h manda r i n o r ange c hu tney and pe t i t e a r ugu l a .

ROASTED BEET , BR IE , AND FENNEL TERR INE w i t h a peach pes to .

BUFFALO AND CARAMEL IZED ON ION SL IDER w i t h wh i pped b l ac kbe r r y d an i sh b l eu c heese on a b r i o che bun , c i po l l i n i on i on p i c k .

FRENCH ON ION SOUP PURSES C i po l l i n i on i on s and aged g r uye r e c heese i n a pu f f p as t r y .

SMOKED GOUDA hand -made c r ac ke r s w i t h c r ac ked b l ac k peppe r , q u i n ce p as te and r o semary -o r ange marma l ade

PAN SEARED SEA SCALLOPS w i t h Co l o r ado peach and sha l l o t r educ t i on w i t h f r e sh co l o r f u l m i c r og r eens .

SEARED BUTTERY CORV INA MEDALL ION w i t h wh i t e c hedda r p a r sn i p c r eam and pomeg r anate ba l s am i c g l aze .

ROASTED GRAPES w i t h he r bed r i c o t t a on an o r ange s cen ted c r o s t i n i .

CHAMPAGNE AND SORBET SHOOTER


mango , r a spbe r r y , o r l emon so rbet i n g l a s s shoo te r t opped w i t h c hampagne and f r esh r aspbe r r i e s .

SP ICY TUNA SASH IM I w i t h p l an t a i n c h i p s and wasab i m i c r og r eens .

PANKO FR IED OYSTERS tossed w i t h ho i s i n and sesame sauce .

PAPR IKA ENCRUSTED COLORADO LAMB LOLL IPOP w i t h c r eamed po l en ta and mo jo v e r de .

SOUP SHOOTERS :

• LEMON LEEK SOUP W ITH CH IVE • LOBSTER AND APPLE B ISQUE W ITH COGNAC • THA I CURRY SHR IMP SOUP W ITH TOASTED COCONUT

FRENCHED DRUMETTES Fancy m in iatu re ch icken d rumettes , tossed in you r cho ice o f the fo l l ow ing f l avo rs : ( T h r e e d o z en m i n imum o f o n e k i n d ) • CURRY G INGER AND GARL IC SAUCE • TRUFFLE AND PARMESAN • SR IRACH I HONEY GLAZE • SUGAR AND SP ICE (Agave nectar and As ian f i ve sp ice season ing) • GU INNESS BBQ

LETTUCE WRAPS You r cho ice o f As ian mar inated ju i cy g r i l l ed ch icken o r honey- l ime g r i l l ed sh r imp . Tender but ter l e t tuce cups w i th car rot , m in t , bean sp routs , and j i c ama. ( S e r v ed w i t h t h e f o l l ow i ng d i p p i n g s au c e s : )

• C ILANTRO HONEY-L IME V INA IGRETTE • SWEET SESAME-SOY

ROASTED LAMB SKEWERS w i th wh ipped b lackber ry ho rserad i sh .


BACON WRAPPED JALAPENOS stu f fed w i th St i l ton b lue cheese .

TURKEY QUINOA MEATBALLS ( S e r v ed w i t h y ou r c ho i c e o f s a u c e : ) • APR ICOT AND CARAMEL IZED ON ION SLURRY • SWEET CH IL I SAUCE

CREAMY POTATO BAR • C r eamy r oas ted ga r l i c mashe r s w i t h w i l d mush room dem i g l aze , s haved wh i t e c hedda r , app l ewood bacon and c a r ame l i zed sha l l o t s . OR… • Sweet po ta to mash w i t h b r own suga r honey g l aze , nu tmeg mar shma l l ow c r eam , g i nge r ed pecans , and oa tmea l s t r eu se l .

R ISOTTO STAT ION C reamy s low cooked r i sot to ( I n c l u d e s a c h o i c e o f 1 o f t h e f o l l ow i n g : ) • W i l d mush room s tock , s au téed w i l d mush rooms , a spa r agu s t i p s , and wh i t e c hedda r . • Lobs te r s toc k , r o c k sh r imp , f r e sh bas i l , s h aved as i ago cheese , and sun d r i ed tomatoes .

RAV IOL I STAT ION ( C h o o s e f r om : ) • GARDEN M INT AND PEAR RAV IOL I W ITH A LEMON ART ICHOKE BUTTER SAUCE • ROASTED TOMATO AND MOZZARELLA RAV IOL I W ITH ALMOND ROMESCO • CRAB , ART ICHOKE AND FENNEL RAV IOL I W ITH A PEPPERED VODKA SAUC • GOAT CHEESE AND SP INACH RAV IOL I W ITH A C ITRUS AND M INT CREAM SAUCE • CHOCOLATE HAZELNUT RAV IOL I W ITH A WH ITE CHOLCOLATE GRAN MARN IER SAUCE

PASTA BAR

Papparde l l e and Gnocch i pastas cooked to o rder and f i n i shed w i th a cho ice o f : SAUCES ( C h o o s e 2 : ) CREAMY PEPPERED VODKA SAUCE PESTO AND AS IAGO CREAM BROWN BUTTER SAGE SAUCE TOPP INGS ( C h o o s e 5 : ) GR I LLED CH ICKEN , I TAL IAN SAUSAGE , ART ICHOKE HEARTS , SUN DR I ED TOMATOES , SAUTEED MUSHROOMS , BAS I L CH I F FONADE , SHAVED AS IAGO CHEESE , PARM IG IANO REGG IANO , FRESH SP INACH , ROMA TOMATOES , TOASTED P INE NUTS .

THA I ROCK SHR IMP WOK STYLE


Red c u r r y s auce , wate r c hes tnu t s , c hopped peanu t s , wate r c r es s , j a sm ine r i c e , and peach tomato chu tney . Se r v ed i n a m i n i a t u r e c h i nese to -go con ta i ne r w i t h c hops t i c k s .

M IN I BURGER BAR Pet i t e s i r l o i n bu r ge r s cooked to o r de r and se r v ed w i t h you r c ho i c e o f 4 topp i ngs , on m in i b r i o che buns w i t h d i j o n mus ta r d and homeade ch i po t l e ke t chup . Le t tu ce and tomato i n c l u ded . ( C h o o s e 4 T o p p i n g s ) SW ISS , JALAPENO JACK , CHEDDAR , BLUE CHEESE CRUMBLES , SMOKED JALEPENOS , APPLEWOOD SMOKED BACON , SL ICED AVOCADO , GR I LLED ON ION , MUSHROOM MEDLEY , CR I SPY FR I ED ON IONS , BBQ SAUCE , GR I LLED P INEAPPLE , GARL IC A IOL I , P EANUT BUTTER , PROVOLONE

STEAKHOUSE STAT ION Ou r f l ambe che f w i l l p r epa r e appet i ze r s i zed po r t i on s f o r you r gues t ’ s p l easu r e ; s t eak o sc a r , s ea r ed t ende r l o i n o f bee f meda l l i o n s , a spa r agu s , and l ump c r ab w i t h a de l i c a te bea r na i s e s auce . Topped w i t h c r i s py f r i ed l eek s .

DEEP D ISH APPLE CRANBERRY COBBLER W i th b r own suga r - o a tmea l s t r eu se l t opp i ng . F eeds 10 -15

BREAD PUDD ING - Eggnog b r ead pudd i ng w i t h c a r ame l r um sauce . - Da r k c hoco l a te b r ead pudd i ng w i t h wa rm banana -wh i t e c hoco l a t e c r eam sauce . F eeds 10 -15

CRANBERRY P ISTACHIO G INGER CHEESECAKE S i l k y c r anbe r r y c heesecake w i t h p i s t ach i o s , g i nge rb r ead c r u s t w i t h c and i ed o r ange r i nd ga r n i s h . F eeds 12 -16

PUMPKIN-MOLASSES ROLL Mo i s t pumpk i n c ake w i t h mo l as ses c r eam cheese f r o s t i ng , d u s ted w i t h g i nge r ed powde r ed suga r . F eeds 12 -16

AMARULA-TOFFEE CHEESECAKE D r i zz l ed w i t h c hoco l a te to f f ee s auce . F eeds 12 -14


PEPPERMINT FLOURLESS CHOCOLATE TORTE R i c h c hoco l a te to r t e l aye r ed w i t h c r eamy peppe rm in t mousse , c oa ted i n d ecaden t c hoco l a te ganache and c andy c ane du s t . F eeds 12 -16

EGGNOG TR IFLE Mo i s t banana c ake l aye r ed w i t h eggnog mousse , g i nge r ed pecans and f r esh banana s l i c es . Topped w i t h wh i s key c a r ame l d r i zz l e .

FANCY PASTRY SELECT ION Ou r c he f ’ s a s so r tmen t o f f i n e desse r t s su ch as l emon t a r t s , c ake pops , m i n i éc l a i r s , t i r am i sú c ups , k ey l ime t a r t s , f r u i t t a r t l e t s , c hoco l a te - cove r ed s t r awbe r r i e s and c hoco l a te Kah l ú a mousse c ups .

Download - Cravings Menu Complete 14 2 - PB Catering

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