Entrees and Sides

     Meat and Seafood

  • Chicken Roulade with Prosciutto and Basil on Smoky Tomato Sauce
  • Roasted Chicken Breast with Peach Glaze and Mustard Sauce
  • Sweet and Spicy Chicken Breast with Lemons and Dates
  • Cumin Rubbed Chicken with Tomatillo Avocado Sauce
  • Carved Beef NY Strip with Horseradish Sauce and Tomato Marmalade
  • Lamb Racks with Herb Crust or Coconut Mint Chutney
  • Smoked BBQ Brisket or Pork Shoulder
  • Orange and Ginger Marinated Steak Tips
  • Ancho Rubbed Beef Tenderloin with Cuban Espresso Sauce
  • Bacon Wrapped Pork Loin with Apple Chutney
  • Traditional Osso Bucco with Lemon and Parsley Gremolata
  • Smoky Catfish With Kumquat Sauce And Sweet And Sour Fennel
  • Maple Soy Glazed Salmon
  • Herb Crusted Scallops on Creamy Sweet Corn Sauce
  • Sole Fillets with Citrus Beurre Blanc
  • Mahi Mahi with Pistachio Crust
  • Porcini Crusted Halibut with Pomegranate Reduction



  • Roasted Eggplant with Preserved Lemon, Caramelized Onions and Feta Cheese
  • Almond and Spinach Triangle with Butternut Squash Sauce
  • Arancini (crispy risotto balls stuffed with mozzarella cheese)
  • Falafel  (crispy garbanzo bean balls) with Tzatziki Sauce
  • Polenta Squares with Mushroom Medley, Fontina and Tomato Sauce
  • Puff Pastry Triangles with Feta, Swiss Chard and Romesco Sauce
  • Thai Vegetables with Tofu in Coconut Milk
  • Pizzocheri au Gratin (thick buckwheat noodles with savoy cabbage, leeks and fontina)
  • Moroccan B’stilla (summer vegetables, tofu and many spices wrapped in pastry)


  • Roasted Root Vegetables with Rosemary
  • Grilled Asparagus with Kalamata Olives
  • Roasted Cauliflower and Broccoli with Caper Walnut Sauce
  • Haricots Verts Bundles with Carrots and Leek
  • Baby Bok Choy
  • Slow Roasted Roma Tomatoes with Cannellini Beans
  • Spiced Green Beans and Carrots
  • Saffron Braised Leeks
  • Stir Fried Vegetables with Shitake Mushrooms
  • Vegetable Pave (thinly sliced and baked)



  • Parsnip Mashed Potatoes
  • Mashed Rosemary Potatoes
  • Creamy Polenta
  • Polenta Triangle
  • Fresh Gnocchi with Sage and Butter
  • Israeli Cous Cous (with raisins, pine nuts and peppers)
  • Orzo Pasta with Slow Roasted Tomatoes
  • Risotto (mushroom, saffron, lemon, herbs etc.)
  • Spaetzle (German Dumplings)
  • Traditional Potatoes au Gratin
  • Bulgur with Walnuts
  • Spiced Quinoa with Pomegranate Seeds
  • White Potato and Sweet Potato Pave (thinly sliced and baked)


Above the Clouds Catering