$34.00

Hors d’oeuvres Menu

Price Includes:China, Utensils, Glassware, & Waitestaff

from the Main Dish Menu

a Selection of Artisian Breads,Fresh Brewed Coffe, Punch & Tea

All Menus Include

BUTTERFLIED LEG OF LAMB in Lemon Garlic Marinade with Rosemary

THICK AND JUICY COUNTRY STYLE PORK RIBS

CROWN ROAST OF PORK

LIGHT B UFFET select one of the following entrées

RO AST BEEF (add $1.00 per person)

RO AST BREAST OF TURKEY

HONEY MAPLE GLAZED HAM

RA VIOLI

FETTUCINI with Italian Sausa g e & Mushr oom Sauce

BREAST OF CHICKEN in Artic hok e Dijon Cr eam

P AST A PRIMA VERA

PENNE P AST A with Plum T omatoes, P ancetta, P o rtobellini

LASA GN A

CALIFORNIA CHICKEN OR CHEESE ENCHILAD AS in c hoice of Red Chili or T omatillo Sauce

DELI PLA TTER OF ASSORTED MEA TS & CHEESES served with a variety of Whole & Herbal Br eads, Relish Plate , and Sauces

A SELECTION OF THREE KINDS OF FINGER OR ARAM SAND WICHES

Fr

F or F

F

1. Dilled Ham Spr ead 2. Smok ed Salmon, Cr eam Cheese , Red Onion, and Caper 3. Cr eam Cheese , Salami, and Dijon Sauce 4. Dilled De viled Eg g and Cucumber 5. A v ocado and Ba y Shrimp 6. Apple Cur r ied Chic k en Salad 7. Roast Beef with Garlic Sauce 8. Ham and Artic hok e 9. T u rk e y and A v ocado

10. Ham, Salami, and Cheese 11. Assorted Cheese

SIDES & SALADS COLD SIDES

SEASON AL GREENS with Citrus Shallot V inaigr ette CHINESE P AST A SALAD with Spicy P eanut Sauce

TR OPICAL VEGET ABLE ASPIC with Pinea pple served with Ging er Mayonnaise

TRADITION AL GREEK SALAD of toma toes, cucumber s, onions, Kalamata Olives and F eta Cheese in olive oil with a hint of

Balsamic V ine gar & Or e g ano TRI-VEGET ABLE SALAD served with a Lemon T a rr a g on V inaigr ette

CAESAR SALAD FRESH DILLED RED PO T A T O SALAD

SPICY TR OPICAL CARR O T SALAD with Pineapple and Pignoli CURR Y RICE SALAD with Golden Raisins and Cocon ut

FRESH FR UIT SALAD with Mint Garni T ABBOULEH

P AST A PRIMA VERA SALAD with P esto ORZO SALAD with T omatoes, Cucumber , Goa t Che vr e , & F r esh Mint

CARIBBEAN STYLE BLA CK BEAN SALAD with thr ee-color Pe ppers & Sweet Spicy Dr essing

ISLAND STYLE MANGO, JICAMA & CORN SALAD in a Lime Cilantr o V inaigr ette

CLASSIC PEA SALAD with Bacon & W a ter Chestnuts TO ASTED SESAME NOODLE SALAD

MEDITERRANEAN COUSCOUS SALAD with Roasted Ve g etables & Kalamata Olives

CREOLE RED BEANS & RICE SALAD

HO T SIDES

BR O ASTED NEW PO T A T OES with Rosemary & Garlic MOR OCCAN STYLE COUSCOUS with dried

Apricots & Pistac hios SP ANISH RICE with fr esh Cilantr o

POLENT A with Spanish Onion, F ontina & Sun-dried T oma to MOST A CCIOLI with Plum T omatoes, P o r tobello Mushr ooms,

& Asia go Cheese P AST A PRIMA VERA with fr esh Basil & P a rmesan

SPICY MEXICAN-STYLE BEANS SEASON AL VEGET ABLE SA UTÉ

WILD RICE BLEND

Select one entrée and three items from the Sides & Salads Menu

includes a Selection of Artisian Breads,

esh Br ew ed Cof f ee & Assor ted T eas $25.50 per person

Additional Entrées, add 3.00 per person or additional Salads, ad d $2.00 per per son

or a Carv er f or Meat Selections, add $75.00

Price Includes: China, Utensils, Glassware,

& Waitestaff

HORS D'OEUVRESCOLD:

Crudite with Roasted Red Pepper & Curry Aioli Dipping SauceAssorted Domestic & Imported Cheeses & Seasonal Fresh Fruit BoardMimi Blini with Salmon Roe Caviar & DillSmoked Salmon Pancake Rolls with Garlic ChivesMini Bagels with Cream Cheese, Smoked Salmon, Cracked Black Pepper, Red Onions & CapersSalmon Stuffed EggsTequila Shrimp Tostadas with Fresh Cut Salsa & GuacamoleEndive Barquettes with Curried ShrimpMini Phyllo Cups filled with Crab MixCalifornia Roll SushiBlini with Smoked Trout PateTuna Stuffed Eggs with Caper AioliBaby Red Jacketed Potatoes with Creme Fraiche & CaviarHam Rarebit on Ciabatta Toasts with Dill GherkinsCranberry Chicken Phyllo CupsBlanched Asparagus wrapped in ProciuttoOriental Chicken Salad in Lettuce LeavesPetite Chili Cheddar Corn Muffins with Deviled HamChicken Pate with Cognac & Currants served with Sour Dough RoundsAssorted Mini Aram SandwichesDeviled Eggs with AvocadoHumus served with Pita Triangles & Assorted Bell Pepper SticksGruyere Palmiers with Spicy Green Olive TapenadeRadicchio Leaves with Wild Mushrooms & ParsleyRicotta & Sun Dried Tomato filled Toast Cups with Italian HerbsEndive Barquettes with Herbed Cheese & Basil SkewersMascarpone & Fruit TartletsAssorted Mini Brownies, Blondies, & Fruit Bars

HORS D'OEUVRESWARM:

KABOBS:Lamb & Eggplant with Rosemary

Chicken TeriyakiMango & Pork

Beef or Chicken SatayMoorish style Pork with Paprika, Cumin,

Thyme & ChiliVegetable or Pork Spring Roll

Oriental Baby Ribs with Hoisin SaucePork or Chicken Pot Sticker

Corn Cups filled with Chili, Chicken & CheeseCurried Walnut & Chicken Phyllo Triangles

Herbed Polenta baked in ProciuttoContinental Sausage Rolls with Hoisin Sauce

Mock Rumaki: (Prune, Apricot & Waterchesnut wrapped in Bacon)

Mini Beef WellingtonSwedish Meatballs in Sherried Cream or Provencal Sauce

Andouille Sausage Phyllo PursesSpinach & Sausage Stuffed Mushrooms

Ham & Fire Roasted Red Bell Pepper EmpanadasAsparagus Quiche (in Season)

Three Cheese QuicheGrilled Pepper Pepper Bruchetta

SpanakopitaShitaki & Portabello Mushroom Profiterole

SPECIAL HORS D'OEUVRES($4.00 per person)

Jumbo Prawn with Firecracker Cocktail Sauce

Oyster Shooters in Absolut Peppar

Bacon Wrapped Scallops

Grilled Tiger Shrimp with Tequila & Vidallia Onion Marmalade

Grilled Baby Lamb Chops with Mint Sauce

THE ALL NIGHTER - $34.00

THE DINNER COCKTAIL PARTY - $28.00(10 selections)

(15 selections)

Additional selections $3.00 each.

Price Includes:China, Utensils, Glassware,

& Waitestaff

ADDITIONAL HORS D’OEUVRES

COLD:

Pea Blini with Caviar Cucumber disks with Chili Shrimp Ahi Tartare on Ruffled Potato Chips Deviled Eggs with Capers & Cayenne Prociutto Wrapped Melon Balls Endive Boats with Smoked Salmon Vietnamese Rice Wraps with Hoisin Sauce Thai Vegetable Rice Wraps with Spicy Peanut Sauce Mexican Style Slaw Tortilla Wraps Moroccan Style Wraps with Couscous & Dried Fruit Black Bean, Corn & Tomato Wraps Middle Eastern Humus Rollups with Cucumber, Red Pepper, Black Olive & Feta Cheese

HORS D’OEUVRES

WARM:

Moroccan Chicken Filled Phyllo Triangles Cuban Chicken Filled Onion Yeast Dough Pockets Greek Lamb & Feta Filled Savory Pillows Asian Pork Filled Eggroll Wrappers

with Ginger Hoisin Sauce Prociutto & Tomato Filled Biscuits with Mozzarella Mexican Empanada Filled Tortillas Russian Piroshki Filled Biscuits Turkish Spiced Beef Filled Chapati Crab & Cream Cheese Filled Croissants Ginger shrimp in Coconut Ginger Pastry Tunisian Cheese Phyllo Purses with Pinenuts Southwestern Black Bean Filled Tortilla Pockets Ham, Cheddar, & Dijon Stuffed Biscuits Crostini with Tapenade Smoked Chicken & Brie Quesadilla with Caramelized Spanish Onions Crimini Mushrooms Stuffed with Spanish Ham Moroccan Style Lamb Balls Leek & Red Pepper Quiche Mini Roquefort Popovers Puff Pastry Pissaladieres Crostini Provencal Thai Curry Samosa Breaded Artichoke Heart with Boursin Cheese Lobster Scampi Puff Asparagus Rollup w/Prociutto, Swiss Cheese & Dijon Miniature Monte Cristo Sandwiches Bacon Wrapped Chopped Sirloin with Gorgonzola En Brochette

SWEET BITES

Brie & Marmalade in Puff Pastry Chocolate Cheesecake Drops

SPECIAL HORS D’OEUVRES ($3.50 PER PERSON)

Mini Crab Cakes with Saffron Aioli Oysters with Garlic Tarragon Crust Coconut Shrimp with Ginger Chili Marmalade

ENTRÉE’S

Fruit Medley Stuffed Pork Loin with Ginger Mango Glaze Seared Salmon with Maple Pear Topping (add $1.50) Costa Rican Coffee Glazed Pork Kabobs Braised Lamb Shanks Grilled Pork Tenderloin with

Jack Daniels Peach BBQ Sauce Chicken Provencal with Star Anise & Kalamata Olives Thai Curried Game Hens Baked Ribs with Chipoltle Raspberry Glaze Stir Fried Beef with Green Beans & Cherry Tomatoes Grilled Pork Chops with Braised Bacon,

Pomegranate, & Pine Nut Relish Rice & Feta Stuffed Baby Eggplant Beef Tenderloins stuffed with

Gorgonzola & Portobello Mushrooms (add $1.50)

SIDES & SALADS

Soba Noodle Salad with Grilled Sweet Potato, Eggplant, & Red Bell Pepper

Black Bean Salad with Avocado & Cilantro Artichoke & Celery Root Salad

with Mustard Dressing Shrimp, Cucumber, & Mango Salad (add $1.) Salami Pasta Salad with Basil Roasted Asparagus & Arugula Salad with Shallot Vinaigrette Tomato & Roasted Pepper Salad with

Honey Balsamic & Caper Berry Dressing Roasted Curried Cauliflower Bourbon Creamed Corn Roasted Carrots & Parsnips with Meyer Lemon Antipasto Pasta White Beans with Tomato & Spinach Wheat Berry, Golden Raisin, & Pecan Pilaf Stir Fried Tofu with Shitake Mushrooms & Chinese Pea Pods

WHAT’S NEW ON THE MENU

CATERING TERMS & CONDITIONSSACRAMENTO VALLEY

SERVICE PERSONNEL: Service staff is available at a rate of $18.00 per hour with afive (5) hour minimum per person. Bar staffing is available at a rate of $125.00 per (5)hour shift. Additional hours will be billed at a rate of $25.00 per hour. Meat carvers areavailable at a rate of $75.00 per event up to five (5) hours.

~ALL PRICES SUBJECT TO CHANGE~

SPECIAL SERVICE AND RENTALS: For your convenience we can arrange for andbook any of your special needs such as rental items, cake ordering, musicians and DJs,procure liquor, and halls or venues. A 17% surcharge will be added for this service. Thecost of any missing or damaged rental items will be added and reimbursed to the vendor.

PLATES, UTENSILS, LINENS, GLASSWARE & SERVICE: Some menus includeall of the above and some just include your plate, utensils, and cloth napkin. Horsd’oeuvre menus only include paper napkins. Please enquire if you are not certain.Golden Gourmet uses China or glass plates unless otherwise discussed.

NO WAITSTAFF//NO KITCHEN: There will be a $50. surcharge for service utilizingour equipment (ie. Chaffing dishes, serving pieces, linens, plateware, etc.) when there isno waitstaff present and/or no facility for cleaning food from serviceware.

FINAL GUEST COUNT: A guarantee of the number of guests expected to attend isrequired eight (8) days from the day of the event. In most cases this number may beincreased up to 10% up to the day of the event. Any changes after the guarantee will bebilled the day of the event.

DEPOSIT: A deposit of 25% of the total is due at the time of booking, which must beincreased to 50% one month prior to the event. The balance is due and payable ten(10) days prior to the event. 25% of the total fee is non-refundable if the function iscancelled more than thirty (30) days before the reserved date. All cancellations madethirty (30) days or less from the date of the event shall forfeit all deposits made to date.Please make checks payable to Liza Kilgariff with a notation in the memo sectionsaying Golden Gourmet Catering.

GRATUITY: A 17% service charge is added to all contracts.

CREDIT CARDS: Golden Gourmet accepts Master Card, Visa, and Discover cards.There is a 2% fee for this service.