BERTRAND'S CATERING
    TELLURIDE COLORADO

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Buffet Menu

 

Hors d’oeuvres

 Smoked salmon tartar with sour cream and capers

 Beef carpaccio on baguette with stone ground mustard

 Mini crab cakes with a tarragon and garlic sauce

 Sautéed shrimp with two different sauces

 Smoked duck and apple curry on toast

 Avocado and smoked trout served on a buckwheat crepe

 Roasted tomatoes and basil bruchetta

 Grilled chicken and basil sausages

 Ahi tuna tartar with sesame oil, soy sauce, spouts on a rice cracker

 Chicken kebab with tomatoes garlic sauce

 Baked scallops wrapped in bacon

 Fresh oyster in ½ shells with a hot sauce

 Asparagus and shitake spring rolls

 Smoked salmon rolls with cream cheese and capers served on a cucumber

  Salads:

 Mixed green salad with fresh vegetable, sun dried tomato garlic dressing
 
Traditional Cesar salad
 
Gruyere, bacon, croutons, Belgium endive, caramelized walnuts lettuce and a parmesan dressing
 
Assortment of crudities: carrots, celery root, cucumber and tomatoes

 Warm red bliss potato salad with onions, bacon and parsley

 Fresh mozzarella, tomato, basil salad with balsamic vinegar dressing
 
Green lentils salad with carrots, onions and fresh herbs
 
Corn, quinoa tomatoes and cucumber salad with a fresh herb dressing

 Entrees:

 Roasted herb rubbed natural beef rib eye with shallots red wine sauce
 
 
Braised organic chicken with a morel cream sauce
 
Oven roasted leg of lamb in a garlic parsley and mustard crust
 
Venison strip loin with mushroom, pearl onions and cabernet sauce
 
Braised halibut in a tomato, tarragon lemon broth
 
Baked salmon in puff pastry with spinach and a chive sauce 
 
Seafood bouillabaisse with a saffron sauce and crouton with aioli 
 
Wild Alaskan salmon fillet cooked whole in foil with dill, lemon and spices

 Accompaniments:

 Potato gratin
 
Nutmeg mashed potato
 
Roasted Yukon gold potato with rosemary garlic and shallots
 
Wild great lake rice pilaf

 Celery root puree

 Fresh herbs and Parmesan creamy polenta
 
Fresh asparagus with garlic butter
 
Baby green beans with almond

 Provencal ratatouille
 
Baked tomato with a Provencal crust

 Desserts:

 Apple tart with caramel sauce

 Chocolate mousse cake with coffee sauce
 
Berries with whipped cream and ice cream
 
Strawberry Grand Marnier cake 
 
Tiramisu

 Christmas Yule log with a chocolate sauce
 
Drunken trifle with berry, whipped cream and cake  

 

For a buffet I would suggest a selection of 4 hors d’oeuvres, 2 salads, 2 entrees, 3 accompaniments and a dessert. 

 

 

 

BERTRAND'S CATERING
PO BOX 2347
TELLURIDE COLORADO
(970)708 2661

bertrandscater@aol.com

 
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