Elegantly Displayed on Various Levels with Buffet Decor, Votives and Satin Fluff
(Please Choose four)
Spicy Jerk Spring Rolls with Raspberry Chipotle Sauce
Corn Cakes topped with Shrimp and Mango Chutney
Mini Three Cheese Grilled Cheese with Heirloom Tomato Soup Shooter
Mini Kosher Style Hot Dogs with Homemade Relish and Mustard
Grilled Tandoori Chicken with Papaya Drizzle
Smoked Brisket and Cheddar Mushrooms
Mini Brie and Raspberry Tartlets
Gorgonzola and Pear Mousse on Endive Spear
Lobster Macaroni and Cheese Lollipop
Mini Sliders with Aged Cheddar, Grilled Red Onion and Bacon Jam
Fig Jam and Prosciutto Crostini
Shrimp and Grits on Porcelain Spoon
Candied Bacon Lollipop with Molasses Dip
Chicken and Turkey Meatballs with Shitake Mushroom Demi Glace
Buffalo Chicken Egg Rolls with Spicy Ranch Dipping Sauce
Thai Vegetable Basil Roll with Peanut Sauce
Seared Scallop Over Wild Mushroom Risotto
Assorted Tempura Fried Vegetables with Sweet Soy Dip or Asian Ginger Pesto
Southern Buttermilk Fried Chicken Tenderloins with Honey Mustard Gravy
Fried Mozzarella, Gorgonzola and Risotto Fritters with Balsamic Syrup
Mini Lump Blue Crab Cakes on Porcelain Spoons with Asian/Apple Slaw and Citrus Vinaigrette
French Onion Meatballs filled with Provolone Cheese and Caramelized Onions on Lollipop Sticks with French Onion Soup Marmalade
Deviled Eggs with Chiptole Pimento Cheese Spread
Chicken Satays Marinated in Sesame Oil, Soy Sauce and Ginger Tossed with Coriander and Seasonings Accompanied with a Peanut-Scallion Dipping Sauce
Fried Mini Wonton Rounds Filled with Smoked Salmon, Lemon Dill Aioli, Pickled Shallots and Garnished with Thinly Sliced Radish
Crostini Topped with Olive Oil tossed Arugula, Prosciutto De Parma, and Melon Balsamic Salsa
Grit and Cream Cheese Fritters with Shallot Butter Sauce
Mini Fish Tacos with Crisp Cabbage, Cilantro, In House Pickled Carrots, Mexican Cheese and Guacamole Cream
Mini Slices of Beef Wellington with Béarnaise
Asian Flank Steak Satays with Five Spice Dipping sauce
Philly Cheese Steak Egg Roll with In House Made Steak Sauce
Deconstructed Mushroom Cap filled with Assorted Grilled Vegetables
Crostini Topped with Warmed Wild Mushrooms, Fontina Cheese and Prosciutto Bacon
Martini Glasses filled with Fresh Made Guacamole, Pico De Gallo, Tortilla Chips and Fried Corn Niblets
Open Faced Mini Pork Belly Sliders with Lime Honey Mustard and Cilantro Leaves
BBQ Blackened Shrimp with BBQ Butter Sauce ( 1 per guest)
Cucumber Canape Filled with Black Bean Mousse, Diced Mango, Cilantro and Dried Plantain Chip
(please choose one)
Chef Cary’s Chopped Salad with Crisp Iceberg, Sliced Scallions, Nicoise Olives, Diced Tomatoes, Shaved Parmesan Cheese and Toasted Pine Nuts Accompanied with Creamy Basil Vinaigrette
Bibb Lettuce and Endive with Blueberries, Bleu Cheese, Sugared Walnuts and Lemon Vinaigrette
Crisp Bacon, Feta, Watermelon and Arugula with a Sugar Cane Vinaigrette
Mescaline Mix with Sliced Strawberries, Spiced Almonds, Shaved Goat Cheese and Apple Cider Vinaigrette
Mixed Greens with Grilled Corn, Shaved Cabbage, Julian Carrots, Tomatoes and Bacon with a Lime Poblano Vinaigrette
Fresh Roasted Beets, Whipped Chevre, Baby Greens, Dried Cranberries, Pine Nuts and Aged Balsamic and Extra Virgin Olive Oil
Fresh Baby Spinach with Sautéed Fennel, Sliced Oranges and Toasted Pine Nuts with a Sherry Vinegar-Orange Vinaigrette
Red and Green Leaf Lettuce with Sunflowers Seeds, European Cucumbers and Sliced Red Grapes Tossed in a Light Raspberry Vinaigrette
Mixed Field Greens Topped with Fried Plantain Chips, Shaved Cucumbers and Vine Ripe Diced Tomatoes Accompanied by a Mango and Shallot Vinaigrette
Mixed Greens Topped with Oven Dried Tomatoes, Sweet Grilled Peppers, Grilled Red Onions and Blue Cheese Served with a Reduced Cabernet Wine Vinaigrette
Greek Salad made with Crisp Iceberg and Romaine Topped with Feta Cheese, Black Olives, Sweet Banana Peppers, Sliced Provolone Cheese and Served with a Red Wine-Oregano Dressing
Colorful Mixed Greens with Diced Tomatoes, Valencia Oranges and Sautéed Vidalia Onions Accompanied with a Citrus-Avocado Vinaigrette
Spinach, Red and Green Leaf Lettuces with Crumbled Goat Cheese, Toasted Walnuts, Cherry Tomatoes with a Zesty Fresh Squeezed Lemon-Thyme Vinaigrette
Mixed Greens with Sautéed Bosc Pears, Toasted Walnuts and Gorgonzola Cheese Combined with a Mustard-Thyme Champagne Vinaigrette
Crisp Iceberg with Diced Tomatoes, Crispy Applewood Smoked Bacon, Bleu Cheese Crumbles Accompanied with a Buttermilk-Peppercorn Dressing
Mixed Field Greens and Romaine with Diced Peaches, Sugar Roasted Pecans, Sautéed Mushrooms and Ripe Tomatoes Tossed with a Georgia Peach Vinaigrette
Romaine with Shaved Aged Parmesan, Brioche Croutons and Diced Tomatoes Accompanied with a Creamy Sun Dried Tomato Dressing
Spinach Salad with Dried Cranberries, Sautéed Mushrooms and Toasted Pine Nuts Tossed in a Warmed Malt Vinegar-Brown Sugar Vinaigrette
Spinach Leaves Topped with Mandarin Oranges, Sunflower Seeds and Diced Sweet Peppers Accompanied with Sweet and Sour Apricot Vinaigrette
(please choose one chicken and one fish or meat)
Grilled Chicken Scaloppini, Fresh Basil, Garlic Infused Oil, Sweet Cherry Tomato Sauce and Garnished with Fried Spinach
Chicken Breasts Lightly Marinated and Crusted with Bread Crumbs Laced with Pecans atop Wilted Spinach Accompanied with Honey Mustard Sauce
Tuscan Grilled Chicken with Feta Cheese, Sun dried Tomatoes and Olives
Chicken Breasts Lightly Floured and Sautéed Topped with Sautéed Fennel, Tomatoes and Lemon Cream Sauce Garnished with Italian Parsley
Chicken Breasts Lightly Marinated-Mesquite Grilled in a pool of Cary’s Georgia Sweet BBQ Sauce Topped with a Smoked Tomato-Vidalia Onion Relish
Southern Fried Boneless Chicken Breasts Marinated in Buttermilk and Secret Spices Sliced and Served with a Bourbon Gravy, Warmed Honey Drizzle and Garnished with Maplewood Crisp Bacon
Chicken Breasts Marinated Southwestern Style Grilled and Sliced Served over Monterey Jack Cheese Sauce topped with Georgia Peach- Pecan Salsa
“Our Signature” Salmon Marinated in Maple Syrup, Shallots and Mustard Smoke-Roasted Sitting atop a pool of Roasted Red Pepper Puree Infused with Ginger and Topped with Pineapple Salsa
Italian Marinated Salmon Oven Roasted and Crusted with a Mixture of Orange Zest, Garlic, Parsley and Bread Crumbs over an Orange Butter Sauce Garnished with Aioli Drizzle
Grilled Thai Salmon with Coconut Curry Sauce
Asian Five Spice Marinated Salmon Pan Sautéed over Bok Choy, Soy Sauce Broth and Garnished with Crunchy Fried Won Ton Chips
Pan Seared Cod served with a Fennel, Dill and White Wine Tomato Sauce
Tilapia Lightly Seasoned with Chef Cary’s Spice Blend Topped with Lump Crabmeat, Diced Tomatoes and Thinly Sliced Grilled Lemons Served with a Lemon-Caper Cream Sauce Garnished with Fried Capers
Sliced Pork Loin Lightly Smoked and Seasoned with Chef Cary’s BBQ Spice Blend and Served with our Blueberry BBQ Sauce and Peach Chutney
Lightly Smoked and Grilled Pork Chop Topped with Whiskey Pomegranate Sauce and Fried Sweet Potato Chips
Flank Steak Marinated with Marin, Soy Sauce, Ginger and Brown Sugar Sliced Thin and Served atop Lo Mien Noodles Tossed in a Spicy Peanut Broth and Garnished with Toasted Peanuts
Brazilian Roasted Bistro Tenderloin with Chimichurri Sauce
“24 hour ” Slow Braised Brisket in Chef Cary’s Coca Cola Demi Glace Sauce and Garnished with Sautéed Carrots and Caramelized Worcestershire Onions
Garlic and Herb Studded Slow Roasted Prime Rib Carved and served with Roasted Shallot Au Jus and Rosemary Infused Horseradish Sour Cream
Red Wine Marinated Oven Roasted Tenderloin Crusted with Fresh Herbs, Mustard and Black Pepper Sliced Thin and Topped with Red Wine Reduction, Balsamic Onions and Fried Shaved Garlic
Moroccan Marinated Grilled Lamb Chops over Smoked Paprika Tomato Puree Garnished with Mint Roullie
(please choose one)
Fresh Cheese Tortellini with a Pink Vodka Cream Sauce
Penne Pasta with Sweet Italian Sausage and Mushrooms in a Saffron Cream Sauce
Penne with Diced Tomatoes, Red Pepper Flakes, Garlic, Onions and Basil
Fettuccini with Garlic, Oil and White Wine
Orzo Pasta with Grilled Vegetables and Tossed in a Seasoned Chicken Broth and Butter
Cous Cous with Parsley, Scallions and Diced Sweet Peppers Tossed in a Shallot Butter
Creamy Polenta with Fresh Herbs and Goat Cheese
Dijon Crusted Oven Roasted Potatoes
Smoked Cheddar Stone Ground Grits
Smashed Potatoes with Grilled Corn and Cheese
Fragrant Jasmine Rice
Lobster Mac and White Cheddar Cheese
Steamed Potatoes with Wilted Spinach, Oven Dried Tomatoes and Parsley
Parmesan and Asiago Cheese Mashed Potatoes
Red B Mashed Potatoes with Roasted Garlic
Mashed Sweet Potatoes topped with Candied Pecans and Molasses
Saffron Rice Cooked with a Mirepoix of Vegetables and Finished with Extra Virgin Olive Oil
BBQ Baked Beans with Chef Carys Spice Blend Garnished with Smoked Shredded Chicken
Black Beans with Carrots, Celery and Onions Topped with Sour Cream and Cheddar Cheeses
Pan Sautéed Wild Mushroom Risotto Cakes over Tomato Puree
Rosemary White Beans Finished with Truffle Oil and Pine Nuts
Macaroni and Cheese topped with Truffle Oil Bread Crumbs
*please note aged parmesan cheese will be served with pasta dishes
(please choose two)
Fresh Green Beans Blanched and Topped with Seasoned Garlic and Tomatoes
Assorted Vegetables Sautéed in Garlic and Olive Oil
Blanched Broccoli and Cauliflower with Parmesan Crust
Blanched Asparagus with Garlic Butter
Steamed Baby Carrots tossed in a Sweet Wine Butter Sauce Garnished with Yellow Pepper Julian
Succotash with Beans, Edamame, Corn, Peppers, Onions and Wine
Fried Brussel Sprouts with Parmesan Reggiano
Sugar Snap Peas Sautéed in Light Sesame Oil and Minced Ginger
French Ratatouille
Corn and Shredded Carrot Soufflé
Creamed Spinach with Bacon and Pearl Onions
Sautéed Balsamic Mushrooms
Broccoli Rabe with Toasted Garlic
Vegetarian Chili topped with Cilantro Sour Cream and Monterey Jack Cheese
Grilled Vegetable Au Gratin
Complimentary cutting of the cake, passing to guests on china with dessert forks
Regular and Decaf Coffee in samovars with china coffee cups, creamers, assorted sugars, whipped cream, assorted flavorings and stirrers
Included with Your Event:
Bread and Butter, China Dinner Plates, China Dessert Plates, Silverware, Linen Napkins, All Buffet Items (Chafing Dishes, Platters, Serving Utensils, Props, Votives, Greenery and Buffet Linens)
Price includes preset water goblets for table
Soft Bar to include coke, diet coke, sprite, bottled water, ice, ice storage and beverage napkins
Full bar to include soft bar and bar fruit, stirrers, tonic water, ginger ale, soda water,
cranberry juice and orange juice
Specialty Drinks available upon request and will be priced accordingly
*client to provide alcohol *
Bar glassware (includes rocks and wine glasses)
Tabletop Glassware (includes water and all purpose wine goblets)
Martini glasses
Beer Pilsners
Staff
(staff based on 4 hour event with set up and clean up included)
servers
bartenders
party chefs
utility personnel
(please note appropriate staff is based on many factors and your sales person will recommend correct amount of staff based on your event and set up needs)
32 Ayers Ave. NE
Marietta, GA 30060
+770.429.0060
sales_chefcaryscuisine@mindspring.com
chefcaryscuisine.com