Haines Cuisine Catering : Menu

Listed below is only a sample of our menu items. Haines Cuisine specializes in customizing menus for each clients needs.

	Stationary Appetizers
	Tray Passed Cold and Room Temperature Appetizers
	Tray Passed Hot Appetizers
	First Course (Plated or Buffet)
	Main Course (Plated or Buffet)
	Accompaniments (Plated or Buffet)
	Desserts (Plated or Buffet)

Stationary Appetizers

	Selection of DOMESTIC cheeses with mustards, cornichons, olives, assorted breads and crackers.

	Selection of IMPORTED cheeses with mustards, cornichons, olives, assorted breads and crackers.

	Platter of fruit skewers with fresh berries.

	Crudite platter.

	Bread straws wrapped in chilled beef carpaccio with caramelized shallots, whole grain mustard and asiago cheese.

	Spicy chicken sopes with avocado cream and sweet pepper crème fraiche.

	Baquetta ceviche served on blue corn chips.

	Crispy mushroom risotto cakes with roasted garlic aioli.

	Vegetarian sopes de Calabasas with asiago cheese.

	Straws of chilled asparagus wrapped with prosciutto with a citrus vinaigrette.

	Tartlet of smoked salmon with dill cream cheese and minced onion.

	Wheel of camembert topped with apple currant chutney and port syrup and served with a selection of rustic breads.

	Caprese towers on Italian crostini with basil oil and balsamic syrup.
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Tray passed Hors d’oeuvres (cold/room temp)

	Tequila cured salmon on crostini with pickled Bermuda onions and citrus jalapeno crème fraiche.

	Seared ahi tuna on wonton triangles with pickled ginger, daikon sprouts, chive crème fraiche and tobiko caviar.

	Lobster salsa on blue corn chips.

	Caprese on crostini with basil oil and aged balsamic vinegar.

	Endive spears with duck confit , pinenuts and gorgonzola.

	Russian osetra caviar on Yukon gold potato blinis with red onion brunoise and chive crème fraiche.

	Chilled shrimp with classic horseradish cocktail sauce.

	French feta on crostini with fig compote, pink peppercorns and banyuls vinegar.

	Cornet of tuna tartare with green peppercorn dressing and cucumber.

	Gazpacho shot with celery shards.
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Tray Passed Hot Appetizers

	Beef satay with curried crème fraiche.

	Chicken satay with toasted coconut, almonds and a ginger-soy dipping sauce.

	Wild mushroom risotto cake with chervil aioli.

	Ahi tuna springrolls with chile-lime remoulade.

	Bruschetta on crostini with kalamata tapenade.
	Quesadilla with brie, caramelized apples, candied walnuts and curried crème fraiche.

	Japanese style rock shrimp tacos with pickled ginger, marinated cucumbers, daikon sprouts and wasabi dressing.

	Grilled portobello mushroom on crostini with balsamic ratatouille and asiago cheese.

	Grilled filet mignon and béarnaise sauce in a sundried tomato wrap with pickled fennel and flat leaf parsley.

	Angus beef sliders with Tillamook cheddar, caramelized onions and wild turkey spread on a brioche bun.

	Dungeness crab cakes with a champagne-mango vinaigrette.

	Spicy shrimp satay with a cilantro-citrus pesto.

	Vegetable springrolls with hot Chinese mustard dipping sauce.

	Tomato bisque shot with port salut cheese sandwich triangle.
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First Course (Plated or Buffet)

	Spring greens salad, candied walnuts, Danish blue cheese, marinated Bermuda onions, balsamic syrup and parsley oil.

	Spinach salad, ruby red grapefruit segments, applewood smoked bacon, chevre and grapefruit vinaigrette.

	Spring greens with cotija cheese, toasted pepitas, roasted yellow peppers, pickled onions, tomatoes and cucumber vinaigrette.

	Caesar salad with asiago cheese and brioche croutons.

	Grilled and chilled asparagus salad with artichoke hearts, parsley oil and citrus vinaigrette.

	Heirloom tomato composition (seasonal) with opal basil, fresh mozzarella perlinis, basil oil and balsamic syrup.

	Composed raw salad of jicama, carrot, arrugala, cucumber, mustard greens and cilantro raita.

	Yukon gold potato cake with thinly sliced tequila cured salmon, spiced crème fraiche and marinated red onion.

	Pan seared jumbo scallops with orange habanero mojo and rocket lettuce.

	Sautéed Washington state oyster on spinach with a walnut-pernod butter sauce.

	Sansho peppered ahi tuna with Asian slaw and yuzu glaze.

	New Zealand lamb rack lollipops with mint pesto and zinfandel sauce.

Edible Martinis

	Lobster martini with celery root puree, brandied rock shrimp cream and fried parsnip garnish.

	Beef brochette martini with roasted garlic mashed potatoes, port wine demi-glace and deep fried string onions.

	Smoked chicken martini with Anaheim chile potatoes and a caramelized onion guajillo sauce.

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Main Course (Plated or Buffet)

	Grilled chicken supreme with caramelized onion guajillo sauce.

	Pan roasted filet mignon wrapped in applewood smoked bacon and served with port wine demi-glace.

	Cedar plank salmon with a shallot caper sauce.

	Pan roasted northern halibut with spicy habanero-orange mojo and vegetable confetti.

	Roasted rack of lamb crusted in herbs and whole grain mustard and served with a green peppercorn whiskey sauce and a timbale of lamb dressing.

	Chicken Milanese with tomato-basil salsa.

	Rare blackened ahi tuna with a roasted garlic and tomato beurre blanc.

	Flat iron clod filet with a wild turkey steak sauce.

	Lamb loin chop marinated in mint pesto and served with mint raita.

	Roasted pork loin with caramelized onion mustard sauce.

	Pan roasted breast of chicken with mushroom madeira sauce.

	Pan roasted magret duck breast with port wine pomegranate glaze.

	Grilled blue nose bass with oven dried tomatoes and citrus pesto.

	Lobster ravioli with brandied rock shrimp cream.

	Garlic-basil penne pasta with fresh mozzarella, basil Chiffonade, teardrop tomatoes and asiago cheese (add chicken or rock shrimp)

	Rosemary-lemon chicken with citrus butter sauce

	Chicken paillard with Dijon mustard sauce

Carving Stations

Accompaniments (Plated or Buffet)

	Roasted garlic mashed potatoes.

	Anaheim chile mashed potatoes.

	Purple Peruvian mashed potatoes.

	Yukon potatoes au gratin with gruyere and asiago cheese.

	Roasted fingerling potatoes.

	Herb and garlic roasted red potatoes.

	Linguini with creamed pesto.

	Penne pasta with grilled vegetables.

	Vermont cheddar macaroni and cheese.

	Wild mushroom risotto.

	Roasted crimini mushrooms with red wine butter.

	Grilled Portobello mushrooms with balsamic syrup.

	Vegetable risotto.

	Celery root puree.

	Curried carrot puree.

	Grilled asparagus.

	Haricovert.

	Baby carrots and blue lake beans.

	Sautéed spinach with shallots and garlic.

	Sautéed summer squash with garlic and herbs.

	Balsamic ratatouille.
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Desserts (Plated or Buffet)

	Grand marnier crème brulee.

	Vanilla bean crème brulee.

	Warm flourless chocolate cake with chantilly cream.

	Tiramisu.

	Caramelized Banana crème Napoleon.

	Berry Tart with crème anglaise.

	Apple Tart with crème anglaise.

	Assorted gourmet cookies.

	Long stem strawberries with Ghirardelli chocolate carving board.

Chocolate Fountain

Assorted fruits, pastries and cookies for dipping

Cakes

	Upon request

	Customized deserts available upon request
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