Entrees and Sides

     Meat and Seafood

  • Chicken Roulade with Prosciutto and Basil on Smoky Tomato Sauce
  • Grilled Citrus Marinated Chicken
  • Chicken Breast Veronique (creamy tarragon sauce with white grapes)
  • Rabbit Wrapped in Applewood Smoked Bacon and Cabernet Reduction
  • Duck Breast with Port Wine Glaze and Quince Chutney
  • Lamb Racks with Garlic Mascarpone Sauce, Wild Mushroom Medley
  • Ancho Rubbed Beef Tenderloin with Cuban Espresso Sauce
  • Frenched Pork Chops with Apple Tamarind Chutney
  • Traditional Osso Bucco with Lemon and Parsley Gremolata
  • Smoky Catfish With Kumquat Sauce And Sweet And Sour Fennel
  • Broiled Salmon With Maple Mustard Glaze
  • Herb Crusted Scallops on Creamy Sweet Corn Sauce
  • Tangerine Marinated Black Sea Bass With Acorn Squash Sauce
  • Porcini Crusted Halibut with Pomegranate Reduction



  • Almond and Spinach Triangle with Butternut Squash Sauce
  • Arancini (crispy risotto balls stuffed with mozzarella cheese)
  • Winter Squash in Hazelnut Crust with Grape Salsa
  • Crispy Gingered Tofu Wontons with Sweet and Sour Sauce
  • Falafel  (crispy garbanzo bean balls) with Tzatziki Sauce
  • Lemon and Parmesan Crusted Fennel
  • Puff Pastry Triangles with Feta, Swiss Chard and Red Pepper Puree
  • 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 Fennel with Orange
  • Haricots Verts Bundles and Roasted Cauliflower
  • Grilled Asparagus
  • Grilled Miniature Eggplants
  • Mixed Baby Vegetables
  • Roasted Root Vegetables with Rosemary
  • Roulade of Romaine Lettuce with Caramelized Onions
  • Sauteed Baby Bok Choy
  • Savoy Cabbage and Acorn Squash
  • 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)
  • Soybean Succotash



  • Bulgur with Walnuts
  • Spiced Quinoa with Pomegranate Seeds
  • Celery Root 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
  • White Potato and Sweet Potato Pave (thinly sliced and baked)


Above the Clouds Catering