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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


Entrées for Full Service Events

Beef, Pork & Lamb

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.

Chicken

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

 

Fish

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

Pasta & Vegetable Dishes

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

 

Side Compliments

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

 

 

 

Vegetable Sides

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)619 751-6579 (p)619 919-1125
manuel@thespicycreations.com
www.thespicycreations.com/contact

 


Service Personel

 

Spicy Creations Catering

For Weddings and Corporate Events and Sit Down

Bartender $  hour mn 4hr.

Captain $     hour mn 4hr.

Servers $    hour mn 4hr.

Chef $          hour mn 4hr.

Cook $           hour mn 4hr.

 

For Picnics and bbq

Captain $           hour mn 4hr.

Servers $            hour mn 4hr.

    Chef $             hour mn 4hr.

Cook $                 hour mn 4hr.