HUGOS GOURMET CATERING

Plated Dinner Selection #1

(Three-Course Plated Dinner)

Choice of Soup or Salad

One Vegetable

One Starch

Main Entrée – Chicken, Beef or Seafood

Up to two choices

Plated Dinner Selection #2
(Four-Course Plated Dinner)

Choice of Soup

(Soup may be replaced by Floribbean Shrimp Cocktail)

Choice of Salad

One Vegetable

One Starch

Main Entrée –Chicken, Beef or Seafood

Up to Two Selections

Hors d' oeuvres

*Pricing is per 100 or as indicated, when ordering a combination

Tempura battered garlic chicken served w/gingered sweet potato dipping ing sauce...................... $175

Wild Mushroom Risotto Balls Coated with Panko Crumbs........................................................ $185

Smoked Salmon Mousse Topped w/Fresh Dill on a Pumpernickel Crouton Round ...................... $195

Potato Pancakes Topped w/Sour Cream and Apple Sauce ....................................................... $150

Ricotta-stuffed Sundried Dates Wrapped in Bacon ................................................................. $195

Home Roasted Turkey Breast and Cranberry Mayonnaise Finger Panini..................................... $150

Beer-simmered Sausage Bites ....................... $145

Assorted Mini Quiche  .................................... $150

Beef Tenderloin Crostini Topped with Gorgonzola Tomato Relish .....$199 

Goat cheese and Roasted Pepper Strudel.................. $175

Packages below are based on a ratio of 1.5 pieces of each item per person

Choose Any 6 ...... $16 Per person

Choose Any 8 ....... $18 Per person

Choose Any 10 ....... $20 Per person

(All hors d'oeuvres and canapés priced the same)

Salad Selections

Floribbean

Mixed Field Greens Topped with Goat Cheese, Avocado Wedges Vine-ripe Tomatoes, Orange Segments and Toasted Cashew Nuts
With Raspberry Lime Vinaigrette Dressing

Caprese Salad

Sliced Beefsteak Tomatoes and Fresh Mozzarella Cheese

Topped with Basil Chiffonade and Balsamic Vinaigrette

Caesar's Fantasy
Fresh Romaine Greens Topped with Parmesan Cheese Crisps, Kalamata Olives
Vine-ripe Tomatoes and Garlic Croutons
With Classic Creamy Caesar Dressing

Baby Spinach Greens

Topped with Crumbled Loxahatchee Goat Cheese, Strawberry Slices & Pignoli Nuts

With Apple-Walnut Vinaigrette

Mesclun Mix
Field and Baby Greens Topped with Cherry Tomatoes, Caramelized Toasted Walnuts and Wine Poached Pear
Topped with Champagne Vinaigrette

Organic Salad (Add $2.50)

All-organic Salad Consisting of Field Greens and Berries

With Tomato Wedges

Served with Champagne Vinaigrette

Boston Bibb Lettuce

Topped with Fresh Poached Asparagus, Raspberries and Avocado Wedges

Drizzled with Lemon-oregano Vinaigrette

Grilled Vegetable Terrine (Add $2.50)

Portabella Mushrooms, Roasted Peppers, Zucchini & Carrots Wrapped in Madeira Poached Leeks atop Baby Greens; Drizzled w/Raspberry-Balsamic Vinaigrette

Soups

Bahamian Conch Chowder

New England Clam Chowder

Manhattan Clam Chowder

Beer Cheese Soup

Chilled Gazpacho

Pasta e Fagioli

Chicken Tortilla Soup

Vichyssoise

Shitake Mushroom Bisque

Lobster Bisque

Vegetables

Orange Honey Buttered Carrots 

Roasted Vegetables with Rosemary Oil

Grilled Summer Squash and Portabella Mushrooms

Honey Gingered Butternut Squash

Sautéed Seasonal Vegetables with Zesty Lemon Butter

Asparagus Hollandaise

Green Beans Almandine

Stuffed Baked Zucchini

Starches

Wild Mushroom And Parmeggiano Rissoto

Saffron Herbed Rice Pilaf

Island Sweet Potato Pineapple Mash

Roasted Garlic Boniato Mash

Black Beans and Rice

Roasted Garlic Mashed Potatoes

Jasmine Rice

White Cheddar Smashed Potatoes

Olive Oil Roasted New Potatoes

Scalloped Potatoes

Tostones or Maduros

Poultry Entrée Selections

Chicken Breast Rollatini

Stuffed with Fresh Asparagus, Roasted Red Peppers, Manchego Cheese

Glazed with Pinto Grigio Cream Sauce

Stuffed Turkey Scallopini Wrapped in Applewood Smoked Bacon

Topped with Cranberry Orange Compote

Pollito Mojito Cumin Rubbed Grilled Chicken Breast

Topped with Mango Rum Minty Salsa

Pan-seared Chicken Breast

Topped with babybellas mushroom,marsala sauce

Roasted Cornish Hen Stuffed with Chorizo Serrano Pepper Stuffing

Orange and Key Lime Cilantro Marinated
Bone-in Grilled Chicken

Grilled Chicken Breast Served Your Way with Any One of the Following:

Mediterranean al Fresco Tomatoes, Olives and Basil

Grilled Pineapple Salsa  -  Mango-papaya Salsa

Glazed with Citrus Butter Tamarind - Orange Glaze  -  Chimichurri Sauce

Seafood Entrée Selections

Grilled Salmon Filet

Lazed with Mango Coconut Piña Colada sauce

Grilled Mahi-Mahi

With Roasted Poblano Pepper, Sweet Corn Salsa

Panko Coated Tilapia Fillet

Topped with Al Fresco Lemon tomato basil sauce

Yellow Snapper San Juan

With an Habanero Orange Papaya sauce

*$5.00

Crab Meat Stuffed Jumbo Shrimp

With Citrus Mango Butter Sauce

*$5.00

Tortilla Chip Crusted Grouper

Topped with Avocado Jicama Salsa

*$7.00

Seafood Paella

With Spiny Lobster , Shrimp, Calamari, Mussels, Clams, Chorizo and Boneless Chicken

*$8.00

Parmesan Crusted Chilean Sea Bass

 topped with a light pomodoro vino bianco drizzle

*$10.00

Spiny Lobster Tail and Tender Petite Fillet Mignon with Wild Mushroom Ragout and Warm Clarified Butter

*$12.00

Buffet Dinner Selection #1

Tossed Garden Greens Salad Topped with Vine-ripe Tomatoes, Diced Seedless Cucumbers,
Black Olives, Julienne Carrots and Garlic Croutons Served with Duo Dressings,
Creamy Garlic Ranch and Basil Balsamic Vinaigrette

Pan Seared Chicken Breast Laced with Mushroom Marsala Wine sauce
(Dressing may be changed. Refer to Poultry Entrée Selection)

Sauted Seasonal Vegetables With Garlic Butter

Herbed Rice Pilaf

Garlic Mashed Potatoes

Buffet Dinner Selection #2

Butter Lettuce, Romaine & Spinach hand tossed with Hearts of Palm, Vine-ripe Tomatoes, Bermuda Onions, Avocados and Orange Segments Served with Duo of Dressings: Citrus Vinaigrette and Raspberry Lime Vinaigrette

Mojo Marinated Roasted Pork Loin Basted with Apricot Mango Glaze; Stuffed with Sun-dried Fruits and Caribbean Spices, Finished with tender Garlic Sautéed Onions

Chicken Cutlets w/Lemon Tarragon and White Wine Cream Sauce

Rosemary Roasted New Potatoes

Honey Gingered Butternut Squash

Tropical Fruit Salad Topped with Mango Wedges, Strawberries and Sliced Almonds
Drizzled with Coconut Crème Fraiche

Buffet Dinner Selection #3

Pre-set Dinner Salad of Assorted Mixed Baby Greens Topped with Sun-dried Cranberries, Vine-ripe Tomatoes, Pignoli Nuts and Poached Chilled Asparagus Served with a Side of Raspberry Basil Vinaigrette

Carving Station
(chef-attended)
Rib Eye of Beef Au Jus -Peppercorn and Whole Grain Mustard Crusted Rib Eye Sliced to Order by a Uniformed Chef Served with Sides of Creamy Horseradish Sauce, Dijon Mustard & Au Jus

~~  Any Choice of the Poultry Entrée Selection  ~~

Mashed Potato Station
(chef-attended)
Homemade Mashed White Potatoes and Sweet Potatoes Piped Into Martini Glasses with Toppings to Include White Cheddar, Sharp Cheddar, Chives, Bacon Cracklings, Sour Cream, Whipped Butter, Roasted Garlic, Cinnamon Butter, Brown Sugar, Chopped Cinnamon Almonds
 

Mixed Steamed Seasonal Vegetables Drizzled with Rosemary Garlic Olive Oil

Buffet Dinner Selection #4

Caprese Salad
Beefsteak Tomatoes and Fresh Mozzarella Cheese, Topped with Chiffonade of Basil and Balsamic Vinaigrette

Caesar's Fantasy
Fresh Romaine Greens Topped with Parmesan Cheese Crisps, Kalamata Olives, Vine-ripe Tomatoes and Garlic Croutons
With Classic Creamy Caesar Dressing

Tenderloin of Beef Carving Station (chef attended)
Beef Tenderloin Seasoned w/Pink  Peppercorn and Fresh Herbs Accompanied by a Side of wild Mushroom Ragout

Pan-seared Scallop Station (chef attended)
Fresh Scallops (20-30) Lightly Seasoned with our Own Cumin Season Mix and Presented on a Bed of orange Papaya Compote; Served on a Real Scallop Shell

Chicken Breast Rollatini
Stuffed with Fresh Asparagus, Roasted Red Peppers, Manchego Cheese
Glazed with Pinto Grigio Cream Sauce
(Can be substituted for any Poultry Entrée Selection)

Italian Pasta Station (chef-attended)
Farfalle & Penne Pastas Sautéed to Order with an Incredible Array of Toppings to Include: Portabella Mushrooms, Sun-dried Tomatoes, Kalamata Olives, Fresh Diced Tomatoes, Pignoli Nuts, Chicken Breast, Mild Italian Sausage, Scallions, Garlic, Fresh Basil, Crushed Red Pepper, Marinara, Alfredo & Pesto Sauces. Served Buffet-style.

Rosemary Roasted New Potatoes

Sweet Potato Gratinée

Herb Marinated Grilled Vegetables

Dessert Station
Assorted Mini Pastries, Cannolis and Cookies