A menu is to a chef what a musical score is to a musician. And like a musical score, how it is interpreted is the mark of the chef. My cooking, like my taste in music, leans to the classics. Keeping cooking simple, with a few elements well selected and expertly executed is the mark of a master. Here are a few menus ideas using those tried and true classics.
Tastefully,
Chef Michael Hutchings
Tried and True Catering Classics
Tray Passed Hors d’Oeuvres
Caesar Salad
romaine Hearts, olive oil, lemon, garlic, parmesan, croutons
NY Steak on Cocktail Spoons
set on caramelized cippolini onions and topped with Roquefort Butter
Smoked Salmon Mini Pizette
sour cream, red onions and roasted vine tomatoes
Fingerling Potatoes
Topped with sour cream, chives and apple wood smoked bacon
Prime Cheese Burgers
mini brioche buns, aged cheddar
Spicy Tuna Tartar
set on won ton crisps, miso greens
Lobster Rolls
Main lobster of soft roll, house made mayonnaise
Meatballs
on cocktail spoons, pesto oil and polenta
Main Courses
Grits Station
cheddar grits with smoked salmon, duck ragout, wild mushroom “Bordelaise”
Risotto
creamy risotto, shrimp and sweet corn with chive oil
Lamb Osso Bucco
on Tuscan Kale with garlic and parmesan
Veal Ragout Open Ravioli
wild mushrooms and light jus
Braised Beef Short ribs
old fashioned mashed potatoes and market vegetables
Seared Sable fish
succotash of chanterelles, fava beans, potatoes cocotte and chives
Desserts
Chocolate Velvet Cake
raspberry coulis
Soufflé Glace Grand Marnier
frozen Grand Marnier soufflé
Sablé of Berries
shortbread disks layered, berries and berry coulis
Almond Cake
warm champagne poached peaches
Chocolate Ganache
pecan praline crust
