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Foods by Jude

Catering & Event Services

Weddings/Corporate

MENU STYLE 1

PASSED HORS D'OEUVRES

-Prawns w/ Tarragon Aioli

-Fresh Tomato Basil Tartletts

-Wood Smoked Filet w/ Horseradish Creme Fraiche

-Vueve Clicquot

FIRST COURSE

-Cream of Morel Soup

-Artisian Bread Selections

-French Butter

DINNER COURSE

-Herb Crusted Rack of Lamb w/ Minted Hollandaise

-Roasted Garlic Mashed Potatoes w/Procuitto

-Haricot Verts w/ Shallot Butter

David Bruce Sonoma Pinot Noir

THIRD COURSE

-Chocolate Opera Torte

-French Roast Coffee Or Cafe Espresso

-Ruby Port - Late Vintage

MENU STYLE 2

HORS D'OEUVRES

-Buckwheat Blinis w/Chipotle Shrimp & Orange Aioli

-Homemade Salmon Gravlax w/Sweet Hot Mustard

-Crimini Mushroom Caps w/Roasted Garlic, Brie & Walnuts

-Veuve Clicquot

FIRST COURSE

-Caesar Salad w/ Reggiano Parmesan & Grilled Pears

-Artisian Bread Selections

-French Butter

DINNER COURSE

-Niman Ranch Beef Wellingon

w/Creamy Three Peppercorn Sauce

-Potatoe/Jerusalem Artichoke & Cheddar Gratin

-Oven Roasted Root Vegetables w/Sage

-Pine Ridge Cabernet

THIRD COURSE

-Fugi Apple -Pistachio Galette

-French Roast Coffee

-Quady Essencia

MENU STYLE 3

HORS D'OEUVRES

-Chicken Satay w/ Spicy Peanut Sauce

-Stuffed Artichoke Leaves

-Crab Cakes w/Chili Lime Aioli

-Domain Chandon

First Course

-Field Greens w/ White Balsamic Vinaigrette w/Garlic Crostini

-Artisian Bread Selections

-French Butter

Dinner Course

-Wild-Salmon w/ Meyer Lemon and Tarragon Sauce

-Quinoa Pilaf w/ Toasted Almonds & Mint

-Grilled Asparagus

-Louis Jadot Cotes Nuit Village

THIRD COURSE

-Assortment of Artisian Cheeses

FOURTH COURSE

-Pumpkin Creme Brulee

-French Roast Coffee

-Quady Elysium Dessert Wine

MENU STYLE 4

HORS D'OEUVRES

-New Potatoes w/ Sour Cream and Caviar

-Asparagus & Procuitto in Puff Pastry

-Gorgonzola & Thyme Popovers

-Domain Chandon Fine Brut

FIRST COURSE

-Sauteed Sea Scallops w/Crispy Artichokes & Truffle Vinaigrette

-Artisian Bread Selections

-French Butter

DINNER COURSE

-Tuscan Grilled Chicken Breast w/ Chantrelles

-Roasted Yellow Finn Potatoes w/Fresh Herbs

-Roasted Butternut Squash w/Red Grapes & Herbs

-Olivet Lane Pinot Noir

THIRD COURSE

-Pear Tart w/ Marzipan and Carmel Sauce

-Sweet Italian Roast Coffee

FOURTH COURSE

-Selection of Imported Dessert Cheese

-Smith Woodhouse Dessert Wine