Here is a selection of JAG Catering’s entrée choices. If you don’t see what you’re looking for, just ask! Custom menus are always available.
Braised Chicken with Wild Mushrooms ~
Chanterelles, shitake and oyster mushrooms with thyme, brandy and cream
Chicken Breast ~
stuffed with prosciutto, boccocini and fresh basil, served with roasted red pepper beurre blanc
Chicken Scaloppini ~
tender medallions of chicken breast served with white wine lemon au jus
Chicken Breast ~
stuffed with a fresh cranberry, celery and herb stuffing in a sage pan gravy
Jerk Chicken ~
with mango cilantro relish and barbecued red onions.
Mediterranean Chicken ~
marinated in olives, prunes, capers and apricots and cooked in dark sugar and red wine.
Whole Roasted Turkey ~
with rich gravy, sausage herb stuffing and cranberry pineapple chutney
Roast Turkey Breast ~
stuffed with wild mushrooms and leeks with Cognac shallot cream
Poached Fillet of Salmon ~
served with roasted red pepper beurre blanc and papaya cilantro salsa
Snapper Filet ~
coated in a hazelnut crust with fresh lemon zest
Filet Sole ~
stuffed with smoked salmon mousse with a shrimp white wine sauce
Salmon wrapped in Phyillo ~
with shiitake mushrooms, wild rice in butter sauce
Grilled Tuna Steak ~
with fresh mint, figs and nectarine relish
Crab Cakes ~
served with a mango salsa and ginger aioli
Halibut Fillet ~
crusted with wild mushroom in champagne burre blanc
Large Tiger Prawns ~
grilled then served with a lobster sauce
Beef Medallions ~
wrapped in potato herb crust and served with port wine demi glaze
Lamb Chops ~
marinated in tarragon with pineapple pecan relish
Leg of Lamb ~
butterflied and glazed with Dijon – garlic sauce
Veal Chop served with grilled wild mushrooms ~
in a Dijon demi sauce
Pork Tenderloin ~
with oyster cornbread pudding and sage pan gravy
Angus Beef Strip Loin ~
grilled and served with peppercorn sauce.
Rigatoni and Italian Sausage ~
with roasted peppers in plum tomato sauce
Sweet Curry Linguini ~
with clams, shrimp and scallops in a honey sweetened curry cream sauce with fresh pear
Chicken & Prosciutto Cannelloni ~
baked in a rich Fontina cream sauce with fresh sage
Speghetti Primavera ~
with sautéed vegetables in a rich plum tomato cream sauce with fresh basil
Penne Pesto with grilled chicken, ~
artichoke hearts, and sun dried tomatoes in pesto cream sauce
Bolognaise Lasagna ~
with spinach and ricotta cheese.
Grilled Vegetable Ratatouille ~
with marinated tofu served over rice.
Eggplant Wraps grilled eggplant ~
filled with wild mushrooms and rice topped with robust tomato sauce Brie cheese.
Grilled Polenta Cakes ~
topped with sautéed vegetables in a spicy tomato sauce.
Burrito Pie layers ~
of flour tortillas, refried beans, grilled vegetables fresh tomatoes, sweet corn and jack cheese.