Mexican Station
Shrimp ceviche
(Served in traditional Asian spoon)
Carnitas Carne asada or grilled chicken
(pork cooked for several hours with select spices and fresh orange to give tangy sweet flavor from Michoacan served on a mini corn tortilla and topped with sheered cabbage pico de Gallo and avocado sauce)
Price for person $6.75
Italian Station
Bruschetta Ala Muffaletta
Spanish green olives, Kalamata, red onion, Dijon mustard and olive oil on a toasted sourdough slice
Roasted Pork loin with port wine and blue cheese
Chicken Marsalla or Picatta
Green beans Almadine
Green beans saute with shallots,grain mustard and toasted almo
Price for person $10.75
Chinese Station
Chicken teriyaki skewer
Chicken marinaded over nigth and grilled
Fried rice
Calrose rice,bacon,char su pork,fried egg,peas and carrots
Beef broccoli
Tender beef strips styr fried with broccoli and onions glaced with imperial sauce
Kung Pao Chicken or Sichuan Chicken
Price for person $9.75
Classic American
Mashed potatoes, Martini Bar
Condiments of:
Roasted garlic,scallions,saute mushrooms,baby shrimps,cream fresh,green olives and parmezan CheeseServed with mushroom demiglace
Open Face Sandwich
Roasted medium rare beef served on a bed of baby greens tossed with raspberri vinaigrette
Grilled Ciabatta and artichoke dip
Price for person $8.95
Appetizers
Tortilla Espanola $1.75
Egg, onion potato tart
Beef Tenderloin $ 1.75
On garlic crostini w/onion chutney
And horseradish cream
Tomato Bruscceta $1.25
On garlic toast
Avocado soup or gazpacho $2.00
W/cream fresh
Chicken curry empanada $ 1.75
W/spicy mango sauce
Chicken sate $1.75
W/spicy peanut sauce
California rolls $ 2.00
W/wasabi and ginger
Vietnamese Spring r olls $ 1.75
W/plum sauce
Crab cakes $ 2.50
W/chipotle dipping sauce
Mango shrimp spoons $ 2.00
Grilled shrimp, over tangy pineapple mango sauce
And coconut vinaigrette
Teriyaki beef skewers $ 1.75
Marinade beef whit teriyaki sauce
Vegetarian lumpias $1.75
Whit mix seasonal vegetables and served whit
Chevre leek tarts $ 2.00
Sauté leeks in olive oil and goat cheese served whit onion chutney
Cocktail shrimp $2.25
Served whit lemons and cocktail sauce
Assorted sandwich $4.95
Grill 4x4 ciabatta whit pesto mayo, Swiss cheese
Red leave lettuce, tomatoes whit the choice of
Grilled chicken, turkey and smoke ham
Imported cheese display $3.75
Served whit marinade olives baguette andCrackers
Châteaubriand
Thick
center cut top sirloin pan roasted
and served with traditional
Béarnaise Sauce
Double
Cut Pork Loin Chops
Niman
Ranch pork chop, thick cut, grilled and served
with a Zinfandel
bing cherry sauce.
Roast
Loin of Lamb
Colorado
Mountain Lamb, marinated in garlic
and fresh herbs du Provence,
natural lamb jus
Pancetta
Wrapped Pork Tenderloin
Seared
and slow roasted
served with blackberry balsamic vinegar sauce
Angus
Beef Filet
Center
cut tenderloin, pan roasted.
Served with a green peppercorn, port
reduction or Bernaise sauce.
Veal
Tenderloin
Sage
crusted veal filet with sautéed pears,
golden balsamic vinegar
sauce.
Roast
Range Chicken with Porcini Mushrooms
Boned
and stuffed with sage, prosciutto and mushrooms,
served with a dry
sherry infused natural jus
Moroccan
Chicken
Braised
range chicken with Moroccan spices, orange,
tomato, black currants
and almonds
Rosemary,
Lemon Chicken
Boned
chicken breast marinated with rosemary,
lemon and garlic then
grilled over the coals
Peppered
Balsamic Chicken
Pepper
crusted breast of chicken with roasted grapes
and balsamic vinegar
Herb-Crusted
Sea Bass
Pan
roasted filet, saffron tomato coulis
Baked
Petrale Sole
Layered
with spinach, leeks and a light lobster cream,
and finished with a
hazelnut crust
Five
Spice Salmon
Seared
Atlantic salmon filet with five spice crust,
exotic mushrooms and
pinot noir sauce
Seared
Rare Ahi Tuna
Fennel
crusted, served with a caponata
of tomato, peppers, eggplant and
onions
Grilled
Scottish Salmon
Marinated
with lemon and olive oil, served with lemon herb aioli
Gnocchi
With Shrimp and Corn
Tender
house-made gnocchi with sweet prawns
and a creamy corn and garlic
sauce
Truffle,
Wild Mushroom Risotto
Creamy
risotto of porcini and assorted mushrooms
finished with white
truffle and Parmesan
Pasta
Primavera with Lemon Cream
Bowtie
pasta, crisp seasonal vegetables and a light lemon herb cream
Vegetarian
“Dream” Galette
Roasted
portobellos, eggplant, zucchini, spinach, fennel, all layered
with
Parmesan on a polenta cake with a sweet pepper tomato coulis
Barley
and Wild Rice “Risotto”
These
multi-grains are cooked with caramelized root vegetables
and wild
mushrooms, roasted hazelnut foam
Yukon
Potato Puree
Whipped
with creamy butter
and roasted garlic, if you desire
Roast
Baby New Potatoes
Creamer
potatoes tossed with Virgin Olive Oil,
fresh herbs & sea salt,
then oven roasted
Artichoke
Potato Mash
Yukon
Gold potatoes pureed with cream
& garlic braised artichokes
Potato,
Celery Root Puree
This
fall treat is finished with cream
and white truffle essence
Crispy
Sage Polenta
With
butter and Parmesan
Simple
Buttered Noodles
Choice
of pasta tossed with creamy, butter and fresh garlic
Grown-Up”
Mac & Cheese
Mosticotti
tossed with a sauce of bacon, caramelized onions, smoked Wisconsin
cheddar, with a sourdough bread crumb crust
Confetti
Vegetable Pilaf
Long
grain rice finished with
buttered, diced Farmer’s Market
vegetables
Fall
Wild Rice Medley
Grade
A Minnesota wild rice, with barley,
dried cranberries &
apricots, and toasted pecans
Oven
Roasted Vegetables
Thick
cut Farmer’s Market vegetables all cooked separately
with olive
oil and sea salt to retain their flavor,
then combined and
garnished with fresh parsley
Haricot
Vert
Tiny
French green beans, steamed and tossed
with brown butter and
almonds
Spring
Baby Carrots
Cooked
until crisp tender, glazed
with ginger, citrus butter
Grilled
Vegetable Platter
Squash,
sweet peppers, onions and eggplant,
tossed with virgin olive oil
and sea salt then
grilled to perfection
Baby
Vegetable Sauté
Haricot
verts, pearl onions & baby carrots
sautéed with butter &
parsley
Buttered
Asparagus
Fresh
asparagus, blanched and sautéed with lemon,
tarragon and butter
Ratatouille
Diced
Mediterranean vegetables sautéed with
tomato, sweet peppers,
garlic and basil
Spicy
Creations Catering
Manuel
Ramirez
Chef/Owner
(p)619
227 3946 (f)619 584 4325
manuel@thespicycreations.com
www.thespicycreations.com/contact
Food and Beverage
Spicy Creations Will be prepared to serve 3% more the Guaranteed number of guest.
Overages of food and beverage will remain Property or Spicy Creations. Spicy Creations staff will be fed at Spicy Creations expense. Any additional contracted staff including but no limited to musicians will be counted as Guests
Guarantee
The Catering Sales Manager must receive a final count of guest expected at least seven days in advance of all events. If the Catering Office is not advised by this deadline, the original guest count will become the guarantee and food charges will be based on the number or the actual attendance, whichever is greater I.D. IS REQUIRED for all alcoholic beverage service Minimum guarantee fourteen days before.
Labor
In the event you’re Function doesn’t end at the scheduled time, regardless of late start
An additional charge may incur, including but no limited to any overtime wages,
Payments, and or any miscellaneous charges
Deposits
30%_____ on__________ 50%_________on____________in full on
If the event is more than 6 months away, 30% deposit is required to save the date.
Sixty days before the event a 50% non-refundable deposit is required. Fourteen days before the event, the menu is finalized and the minimum count is due. At this time, the balance of the investment of the contract is due, based on the minimum count. You may go up in count after this day, but not down. The final balance is due the day of the event. The menu finalized 7 days before the event.
Cancellation and Refund Policy:
61 days or more 50% refund less $50.00 processing fee
0 to 14 days no refunds
December events no refunds
In an emergency, if there is insufficient notice for cancelled, there will be no deposit refund.
Additional Charges
Spicy Creations will add 18% service charge to the entire event. Applicable sale tax, currently 8.75% will be calculated on the entire amount, including the service charge as required by the California Law. (Ref. CA State Tax Law Regulations #1603 and annotation #550 and #780) Gratuity is not included.
Liability
Spicy Creations and its employees shall be held harmless for non-performance of the terms of this agreement as a result of natural disaster of Act of God. Any remedies shall be mutual agreeable to both parties or referred to arbitration.
I have read and agree to be bound by the terms and conditions of this agreement. I’m either the authorizing person or acting as an agent for a corporation, unincorporated association, partnership or other legal entity.
Client: -------------------------------- Date: / /2011 Event on
Spicy Creations Catering
3519 Van Dyke av Suite #6 San Diego Ca. 92105
Manuel Ramirez
Chef/Owner
(p) 619 227 3946
(F) 619 584 4325
manuel@thespicycreations.com
Service Personel
Spicy Creations Catering
For Weddings and Corporate Events and Sit Down
Bartender $20.00per hour mn 4hr.
Captain $25.00per hour mn 4hr.
Servers $17.00 hour mn 4hr.
Chef $ 25.00 hour mn 4hr.
Cook $17.00 hour mn 4hr.
For Picnics and bbq
Captain $17.00per hour mn 4hr.
Servers $15.00 hour mn 4hr.
Chef $ 20.00 hour mn 4hr.
Cook $17.00 hour mn 4hr.
Rentals
www.thespicycreations.com/contact