STUDIO CATERING MENUS

Sample Hot Lunch & Dinner Menus

One
Chicken Breast with White Wine, Herbs and Garlic
Italian Style Pot Roast with Red Wine, Mushrooms and Tomatoes
Bowtie Pasta with Lemon Cream Sauce, Arugula, Parmesan and
Teardrop Tomatoes
Pan Seared Broccoli with Roasted Garlic and Parmesan
Roasted Beet and Goat Cheese Salad with Red Wine Vinaigrette
Chopped Salad (Spinach, Radicchio, Endive, Chick Peas, Goat
Cheese and Teardrop Tomatoes)

Two
Carne Asada with Cilantro, Garlic and Chili Rub
Spicy Roasted Shrimp with Lime, Garlic and Jalapenos
Layered Jack Cheese Enchiladas with Pocatello Sauce
Black Beans
Tomato, Avocado, Lime and Cilantro Salad
Southwestern Spinach Salad (diced Zucchini, Red Bell
Peppers, Avocado, shredded Jack Cheese, and Cilantro)

Three
Braised Beef with Red Wine and Tomatoes
Chicken Piccata
Sauteed Eggplant with Red Peppers, Garlic and Basil
Potato Gratin with Cream and Basil
Arugula Salad with roasted Sweet Potatoes, Goat Cheese,
Pumpkin Seeds and Lentils

Four
Pork Loin with Roasted Apples
Chicken with Sage Cream Sauce
Maple Glazed Roasted Sweet Potatoes
Zucchini Sauteed with Butter, Lemon and Parsley
Marinated Rice Salad with Roasted Wild Mushrooms, Parsley
and Chives
Baby Green Salad with Pears, Blue Cheese and Pecans

Five
Brisket with Onions, Carrots, and Plum Tomatoes
Chicken Breasts with Sweet and Hot Peppers
Zucchini simmered in Cream and Tarragon
Roasted Potatoes with Lemon, Olive Oil and Garlic
Pasta Salad with Fresh Mozzarella, Tomatoes and Kalamata
Olives
Spinach Salad topped with White Beans, Sun-dried Tomatoes,
Fennel and Olives

Six
Roasted Garlic Flank Steak with Portobello Mushrooms
Tarragon Chicken
Gratin of Zucchini, Rice and Parmesan cheese
Pommes Anna (sliced Potatoes baked in Herbs d'Provence and
Butter)
Watercress and Belgian Endive Salad with Shallot Dressing

Seven
Roasted Short Ribs with Garlic Fennel and Carrots
Seared Halibut with Roasted Red and Yellow Peppers, Capers
and Kalamata Olives
Portobello Mushroom Lasagna with White Sauce
Green Beans with Gremolata
Red and Yellow Teardrop Tomatoes tossed with Feta, Red Onions,
Basil and Red Wine Vinaigrette

Eight
Asian Lemon Grass Salmon (topped with Ginger, Garlic,
Scallions, Sesame Oil and Japanese Bread Crumbs)
Chicken Breast with Green Curry Sauce
Lemon Coconut Rice
Grilled Asian Vegetables with Warm Ginger Dressing (Baby Bok Choy,
Fennel, Eggplant, Asparagus and Red Onions)
Thai Cole Slaw (Savoy Cabbage, Carrots, Jicama, Mint tossed
in a Rice Wine and Chili Vinaigrette)
Peanut Noodle Salad with Mango, Snap Peas, Lime and Cilantro

Nine
Lightly Breaded Chicken Breast with Lemon and Basil
Italian Sausages with Grilled Radicchio and Roasted Onions
Bowtie Pasta with Peas, Pancetta and Creme Fraiche
Broccoli Rabe with White Beans Garlic and Parmesan
Mixed Bean and Sweet Pepper Salad (Purple, Green and Yellow
Beans, Edamame, Teardrop Tomatoes, Red and Yellow Peppers and
Basil with Dijon Vinaigrette)

Ten
Chipolte Shrimp Scampi over Basmati Rice
Chicken Breast with Tarragon and Sun-dried Tomatoes
Pasta with White Beans, Sausage and Tomatoes
Green Beans with Roasted Teardrop Tomatoes
Arugula Salad with Tomatoes, Fennel and Kalamata Olives
Lentil, Cucumber, Tomato, Basil and Feta Cheese Salad

Eleven
Chicken Breast with White Wine, Shallots and Chives
Steak topped with diced Tomatoes, Basil, Garlic and Extra
Virgin Olive Oil
Bowtie Pasta with Swiss Chard, Walnuts, Ricotta and Goat Cheese
Layers of Roasted Eggplant, Zucchini, and Tomatoes with Parmesan
Caesar Salad with Homemade Sourdough Croutons

Twelve
Beef and Vegetables Braised in Red Wine
Almond and Breadcrumb Chicken Breast with Roasted Corn Salsa
Spinach, Artichoke and Cherry Tomato Pie
Roasted Brussels Sprouts, Potatoes, Sweet Potatoes and Garlic
Chopped Salad with Mushrooms, Tomatoes, Red Cabbage, Broccoli
and Cauliflower Dressing

Thirteen
Cajun Chicken Breast
Pan Roasted Red Snapper with a Lemon Parsley Butter Sauce
Three Cheese Mac and Cheese with Roasted Garlic, Tomatoes and Spinach
Sautéed Collard Greens
Chopped Vegetable Slaw
Tossed Green Salad with Creamy Ranch Dressing
Corn Bread with Butter and Honey

Fourteen
Garlic Ginger Chicken
Smoked Teriyaki Salmon
Teriyaki Tofu
Steamed Bok Choy, Carrots, Green and Yellow Beans with Lemon
Soy Dressing
Jasmine Rice with Scallions, Shredded Carrots and Cilantro
Edamame
Sweet and Spicy Pickled Cucumber Salad
Japanese Greens with Miso Dressing

Fifteen
Grilled Chicken Breast with Ancho Chile and Lime Sauce
Grilled Tuna with Mango Salsa
Farfalle with Goat Cheese, Sun Dried Tomatoes and Basil
Grilled Seasonal Vegetables with Fresh Herbs
Chopped Santa Fe Salad: Romaine, Black Beans, Tomatoes,
Green Onions, Red Bell Peppers, Corn and Feta Cheese

Sixteen
Grilled Skirt Steak with Tomatillo Salsa
Cajun Rice with Creole Shrimp, Spicy Turkey Sausage and Fresh
Veggies
Deep Dish Spinach and Artichoke Pie
Roasted Orange-scented Carrots
Tossed Chicken Pesto Salad with Arugula and Pinenuts
Baby Greens topped with Corn, Tomatoes, Avocado, and Lime
Vinaigrette

Seventeen
Yucatan Chicken with Papaya Salsa
Braised Tender Shredded Pork with Tomatillo Salsa
Black Beans
Tomato and Rice Casserole with Poblano Chiles and Cheese
Spicy Purple Cabbage Slaw with Cilantro
Mixed Greens with Jicama, Carrots and Red Bell Pepper

Eighteen
Braised Pork with Ancho Chile Lime Sauce
Lemon Parmesan Coated Chicken Breast
Saffron Rice with Cherry Tomatoes, Green Beans, and Cannellini
Beans
Broccoli, Carrots, and Red Potatoes with Dill Butter
Cucumber, Tomato and Red Onion Salad
Tossed Green Salad with Mushrooms, Snow Peas and Red and Yellow
Peppers with Peppercorn Dressing

Nineteen
Chile Seasoned Pot Roasted Pork
Chipotle Shrimp with Tomatoes, Red Bell Peppers and Onions
Tortilla, Tomato, Green Chile and Cheese Casserole
Drunken Pinto Beans
Green Rice
Seared Corn with Chile and Mexican Herbs
Baby Greens with Tomatoes and Olives with Green Goddess
Dressing

Twenty
Tuscan Chicken topped with Kalamata Olives, Fresh Rosemary,
Lemon, Garlic and Olive Oil
Grilled Skirt Steak with Tomato, Oregano, Lemon and Olive
Oil Salsa
Cous Cous with Roasted Vegetables and Pinenuts
Greek Salad with Kalamata Olives, Feta Cheese, Tomatoes and
Red Bell Peppers
Beet Salad with Oranges, Fennel and Mint

Twenty-One
Cornmeal Breaded Catfish
BBQ Braised Short Ribs
Three Cheese Mac and Cheese
Garlic Green Beans
Red Potato Salad with Fresh Herbs
Spinach Salad with Tomatoes and Candied Pecans
Jalapeno and Cheddar Corn Bread

Tewnty-Two
Chicken Breast Stuffed with Goat Cheese and Roasted Garlic
Grilled Halibut with Rosemary Butter
Linguine with Roasted Red Tomato Sauce
Roasted Garlic Mashed Potatoes
Sautéed Spinach
Curried Chick Pea Salad
Tossed Green Salad with Olives, Red Bell Pepper and Feta
with Oregano Dressing

Twenty-Three
Grilled Chicken Breast with Sun Dried Tomato Cream Sauce
Grilled Mahi Mahi with Rosemary Butter
Asparagus, Spinach and Potato Deep Dish Pie
Lemon Rice with Capers, Carrots and Parsley
Spinach Salad with Tomatoes, Almonds and Red Onion Confit

Twenty-Four
Teriyaki Chicken
Asian Marinated Skirt Steak
Marinated Tofu
Sesame String Beans with Garlic & Ginger
Jasmine Rice
Edamame
Japanese Greens with Lemon Soy Vinaigrette

Twenty-Five
Cajun Chicken with Pasta
Halibut topped with Leeks and Mushrooms
Roasted Pasilla Chiles Stuffed with Goat Cheese and Roasted
Garlic
Garlic Glazed Green Bean and Potato Salad
Roasted Vegetables
Baby Greens with Orange and Fennel

Twenty-Six
Buttermilk Fried Chicken
Turkey Meatloaf
Roasted Garlic Mashed Potatoes
Sautéed Swiss Chard with Garlic
Buttermilk Cole Slaw
Baby Greens with Ranch Dressing

Twenty-Seven
Yogurt and Spice Marinated Chicken
Spice Rubbed Salmon or Sea Bass
Curried Cous Cous with Preserved Lemons, Olives and
Parsley
Roasted Eggplant, Tomatoes and Onions
Curried Chick Pea Salad
Romaine Lettuce with Roma Tomatoes and Feta

Twenty-Eight
Tangy BBQ Beef Ribs
Spicy BBQ Chicken
Three Cheese Mac and Cheese
Corn on the Cob
Creamy Cole Slaw
Potato Salad
Baby Greens with Balsamic Vinaigrette
Corn Bread

Twenty-Nine
Grilled Spice Rubbed Chicken Breast
Sautéed Shrimp with Tomato and Bell Peppers
Vegetarian Enchilada Pie
Drunken Beans
Mexican Rice
Homemade Tortilla Chips with Guacamole, Salsa, Jack Cheese
and Chiles

Thirty
Honey and Pecan Glazed Chicken
Maple Glazed Pork Tenderloin
Sautéed Swiss Chard with Garlic
Red Beans and Rice
Traditional Style Cole Slaw
Baby Greens with Honey Dijon Vinaigrette

Thirty-One
Skirt Steak with Mustard Caper Sauce
Sea Bass with Roasted Fennel
Lemon Thyme Potato Gratin
Roasted Carrots with Dill
Roasted Red Potato Salad
Baby Greens with French Country Vinaigrette

Thirty-Two
Grilled Garlic Cumin Chicken Breast
Cedar Smoked Salmon
Penne with Grilled Vegetables
Creamed Spinach with Parmesan
French Lentil and Rice Salad with Cucumber, Dill and Pear
Tomatoes
Caesar Salad

Thirty-Three
Grilled Tuna Provencal with White Wine,
Tomatoes and Herbs
Chicken Breast in Mushroom Cream Sauce
Deep Dish Spinach and Feta Pie with Pine Nuts
Buttered Rice with Mushrooms
Spinach Salad with Hard Boiled Egg, Red Onions, and
Bacon
French Onion Soup with Gruyere

Thirty-Four
Braised Chicken with Olives and Tomatoes
Shrimp with Tomato Cream Sauce
Turmeric Rice
Green Beans with Mushrooms
White Bean Salad with Green Olives and Tarragon
Baby Greens with Goat Cheese, Pine Nuts and Balsamic
Vinaigrette

Thirty-Five
Shrimp Scampi or Crab Legs
Petite Filet Mignon
Deep Dish Spinach and Feta Pie
Baked Potato with Butter, Sour Cream and Chives
Baby Greens with Tomatoes and Blue Cheese Vinaigrette

Thirty-Six
Braised Asian Style Pork Glazed with
Hoisin Sauce
Sesame Soy Chicken
Jasmine Rice
Stir Fried Chinese Broccoli
Asian Cole Slaw with Napa Cabbage, Broccoli, and Red
Peppers
Baby Greens with Shredded Carrots, and Tomatoes with
Miso Dressing

Thirty-Seven
Chile and Garlic Rubbed Pork
Grilled Spice Rubbed Salmon
Lemon Roasted New Potatoes
Sautéed Spinach
Spicy Black Beans
Caesar Salad

Thirty-Eight
Grilled Chicken with Balsamic Soy Glaze
Pan Seared Salmon with Coconut Lime Broth
Sesame Noodles with Asparagus, Spinach and Shitake
Mushrooms
Jasmine Rice with Edamame, Shredded Carrots and Scallions
Sauteed Eggplant with Ginger and Garlic sprinkled with
Pine Nuts
Salad of Napa Cabbage, Shredded Carrots, Purple Cabbage
and Scallions with Sesame Vinaigrette

Thirty-Nine
Chicken Piccata with White Wine, Capers and Basil
Grilled Skirt Steak with Mushroom, Garlic and Red Wine
Sauce
Eggplant Parmesan
Carrots, Green Beans and Asparagus tossed with Basil
and Butter
Caesar Salad

Forty
Green Chile and Cheese Enchiladas
Steak with Pico De Gallo
Braised Chicken with Tomatoes, Onions and Garlic
Black Beans
Red Chile Rice
Sautéed Spinach
Chopped Santa Fe Salad

Forty-One
Smothered Chicken
with White Wine, Chicken Stock, Onions and Thyme
Grilled Steak with Red Wine and Mushroom Sauce
Creamy Mashed Potatoes with Parmesan Crust
Spinach, Zucchini and Ricotta Tart
Chopped Farmers Market Salad

Forty-Two
Herb Roasted Chicken
Penne with Mushrooms, Artichoke Hearts, Tomatoes, Fresh
Herbs & Garlic
Ancho Chile Rubbed Pork Tenderloin
Spinach Salad with Golden Raisins, Almonds, Scallions
and Tomatoes
Rice Salad with Asparagus, Cherry Tomatoes and Goat
Cheese
Dressing
Broccoli and Cherry Tomatoes with Roasted Garlic

Forty-Three
Traditional Italian Lasagna with Spicy Sausage
Herb Roasted Chicken Breasts
Swiss Chard Gratin
Potatoes, Asparagus and Green Beans with Shallot Butter
Tossed Baby Greens with Shallot Vinaigrette
Tomato, Basil and Fresh Mozzarella Salad

Forty-Four
Rosemary Lamb Chops
Potato and Jack Cheese stuffed Poblano Chilis
Mahi Mahi with Lemons, Onions and Capers
Zucchini Mash
Butter Lettuce, Radicchio and Strawberry Salad
Avocado and Mango Salad

Forty-Five
Pork Chops with Maple Cranberry Glaze
Chile glazed Salmon with Avocado Tomatillo Sauce (on
the side)
Mozzarella stuffed Portobellos with Balsamic Marinade
Grilled Japanese Eggplant with Feta and Sun-dried
Tomatoes
Cantaloupe Salad with Mint and Ginger
Corn, Tomato Salad and Butter Lettuce with Cilantro
Dressing
Green Bean and Radish Salad

Forty-Six
Bourbon glazed Baby Back Ribs
Spicy Chipotle grilled Chicken with Guacamole, Corn
and Chipotle Corn on the Cob with Lime Butter
Auntie Em's Mac and Cheese with roasted Garlic, Spinach
and Tomatoes
Rainbow Slaw
Spinach Salad with shredded Carrots and Raisins and
Apple Cider Vinaigrette

Forty-Seven
Herb marinated Chicken
Pickled Shrimp Salad
Tequila and Lime Skirt Steak
Guacamole
Pasta with Tomatoes, Olive Oil, Basil, Garlic and
fresh Mozzarella
Zucchini Slaw
Baby Greens with Tomatoes and Cucumbers and
Balsamic

Forty-Eight
Sauteed Chicken Breast with Artichokes, Lemon and
Capers
Grilled Tuna with Balsamic glazed Scallions
Pasta with sliced Portobellos, Basil, Parmesan,
and Scallions
Creamy Corn Pudding with roasted Red Pepper Sauce
Platter of grilled Asparagus with grilled Shallots
served cold or at room temperature
Caesar Salad with Croutons and Parmesan

Forty-Nine
Chicken Cacciatore
Bowtie Pasta with diced Tomatoes, Kalamata Olives,
Olive Oil, Parmesan Cheese, and Basil
Chicken Sausages with grilled Red Bell Peppers and
Onions
Sauteéd Zucchini and Squash with fresh Oregano
Caprese Salad with Tomatoes, fresh Mozzarella and
Basil
Arugula Salad with Parmesan and Tomatoes and Lemon
Vinaigrette