Catering Menu
4 day notice required.
Call (859) 253-0014 or e-mail at
alfalfa@safe-mail.net
Menu by Chef: Paul Nowacki
Appetizers | |
Blackened Chicken Turnovers (24 count) |
48.00 |
Samosas (24 count) |
48.00 |
Black Bean and Goat Cheese Egg Rolls (24 count) |
48.00 |
Roasted Red Pepper and Brie in a Puff Pastry (count) |
48.00 |
Spinach and Swiss Mini-Quiche (24 count) |
48.00 |
Jamaican Beef Turnovers (24 count) |
58.00 |
Shrimp Cocktail with Cilantro and Lime (24 count) |
72.00 |
Blueberry Cream Cheese Puff Pastry (24 count) |
48.00 |
Mini Crab Cakes (24 count) |
72.00 |
Desserts |
|
Truffles (24 count) |
72.00 |
Cookies (24 - 36 count) Choice of oatmeal, chocolate chip, peanut or snickerdoodle. |
1.50 (per cookie) |
Sauces
|
|
Duck Sauce (pint) |
12.00 |
Raita (pint) |
12.00 |
Apple Chutney (pint) |
15.00 |
Peanut Sauce (pint) |
15.00 |
House Salsa (quart) |
17.00 |
Guacamole (quart) |
18.00 |
Other
|
|
Chilled Sesame Noodles (quart) |
17.00 |
Chilled Lime Chili Pesto Noodles (quart) |
17.00 |
Red Beans & Rice (quart) |
|
| With Toppings | 20.00 25.00 |
| Without Toppings | |
Hoppin John (quart) |
|
With Toppings |
20.00
25.00 |
| Without Toppings | |
Marinated Artichoke Hearts (quart) |
20.00 |
Spiced Mixed Olives (quart) |
25.00 |
Hummus (quart) |
18.00 |
Pulled Pork Island BBQ (2 quarts) |
35.00 |
Pulled Chicken in Chipotle-Peanut Sauce (2 quarts) |
35.00 |
Feeding vegetarians and carnivores
alike with innovative and eclectic homemade eats for over 30 years!  |
|