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KEITH GRACE CULINARY IMPRESARIO

MENU -A
• MINI BLT'S -phyllo stars stuffed with zesty mayonaise,honey cracked black pepper bacon, crisp greens topped with roma tomatoes.(southern chicken salad can be substituted for bacon or both can be served) ITALIAN MEATBALL MARTINI - italian meatballs skewered and braised with bloody mary sauce topped with kalamato green olives soaked in a vodka vermouth reduction. ALASKAN LOBSTER SALAD - lobster meat mix with an array of ingredients served with lavish and tea crackers. FILET MIGNON -seared beef tenderloin brushed with henry bain sauce served with dijon mustard, horseradish condiments and silver dollar rolls. SHRIMP PASTA - sea shell pasta tossed with blackened gulf shrimp herbs, spices and alfredo sauce topped with asiago cheese. CHICKEN DIANE - sautéed chicken tenders smothered with broccoli, mushrooms and a succulent white wine sauce topped with french fried onions. PARSNIP MASHED POTATOES - creamy fluffed mashed potatoes infused with parsnips, shallots and chives. ASPARAGUS ALMONDINE - steamed fresh asparagus with toasted almonds and cucumber dill sauce. ORZO PILAF - orzo pasta tossed with carrots, celery, spring veggies, herbs, spices and olive oil. CREAMED SPINACH -fresh spinach and heavy cream baked to perfection. FRUIT TRAY - seasonal fruit arrangement BEVERAGES - bottled water, soft drinks/sweet tea

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P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net • 770- 851 - 6 380

sugar snap peas. carrots. MARYLAND CRABETTES -Maryland crab lump meat and panko blended together with classic herbs and spices croquetted to perfection served with aioli/hollandaise sauce.6 380 . pepperoncinis. -scallop red potatoes cream and rosemary • • • • • • • • • FRUIT TRAY . prosciutto ham and Italian hard salami dusted with fresh basil and oregano drizzled with olive oil and red wine spritz. P. pickled roma tomatoes. BEVERAGES . TERIYAKI BEEF -prime top round roasted with herbs and spices drenched with teriyaki ajus topped with toasted sesame seeds. G EO RG I A 3 023 8 • kthgrc@att. EGGPLANT PARMESAN -medallions of eggplant breaded with parmesan cheese and herbs blend baked to golden brown served with marinara sauce. red onion.sautéed chicken tenders smothered in a Marsala mushroom sauce.KEITH GRACE CULINARY IMPRESARIO MENU -B • • SHRIMP COCKTAIL-jumbo shrimp boiled in court bouillon served with tangy cocktail sauce.851 .O. broccoli.arrangement of seasonal fruit. herb goat cheese. ASIAN STIR FRY -snow peas.net • 770. CUBANO PORK . soft drinks/sweet tea. BOX 2479 • J O N E S BO R O.bottled water.pork tenderloins marinated in garlic and fresh mustard seared with a lemon caper and tomato remoulade served with silver dollar rolls. yellow and red bell peppers stir fried in soy sauce topped with toasted sesame seeds. POTATOE LYONAISE roasted with a sour compound butter. ANTIPASTO PLATTER an arrangement artichoke hearts. CHICKEN MARSALA .

• BEVERAGE . EGGPLANT PARMESAN .KEITH GRACE CULINARY IMPRESARIO MENU C • GARDEN SALAD . drizzled with virgin olive oil and red wine spritz.851 . Italian. ITAILAIN MEATBALL MARTINI . crisp greens and diced roma tomatoes.net • 770. shredded carrots. • • • • • • • • • • • FRUIT TRAY -assorted seasonal fruits. broccoli.snow peas. carrots. eggs. sugar snap peas.bottled water. herb crusted goat cheese. fresh basil. P. ANTIPASTO PLATTER.an earthly blend of steamed seasonal long grain rice. ASIAN STIR FRY . soft drinks. CHICKEN MARSALA .mix field greens or iceberg lettuce. prosciutto ham.6 380 . SEASONAL WILD RICE . pickled vine ripe tomatoes. BOX 2479 • J O N E S BO R O. G EO RG I A 3 023 8 • kthgrc@att. SHRIMP COCKTAIL. Italian hard salami. cucumbers. vinegeratte choices of dressings.jumbo coastal shrimp boiled in a court bouillon served with a tangy cocktail sauce. cherry tomatoes. MINI CSLT'S -mini Phyllo stars stuffed with southern pecan chicken salad. red onion.sautéed chicken tenders and mushrooms smothered with Marsala sauce. yellow and red bell peppers stir fried with a lite Asian glaze and toasted sesame seeds.skewered Italian seasoned meatballs braised with a rich bloody mary sauce and vodka vermouth hydrated green kalamato olives. FILET MIGNON -beef tenderloin brushed with henry bain sauce served with silver dollar rolls Dijon mustard and horseradish sauce condiments. lemon juice. grated cheese with ranch.eggplant medallions breaded with herbal parmesan blend baked to golden brown served zesty marinara. oregano. butter and olive oil. sweet tea.O. pepperoncinis.an arrangement of artichoke hearts. ALASKAN SALMON – filet of salmon seasoned with aromatics of the sea.

• • • • • • • • • • • P.Sea shell pasta tossed with blackened gulf shrimp herbs. ORZO PILAF. sweet tea.Sautéed chicken tenders smothered with broccoli. CHICKEN DIANE .Fresh spinach and heavy cream baked to perfection. BOX 2479 • J O N E S BO R O. spices and Alfredo sauce topped with asiago cheese.Orzo pasta tossed with carrots.Seasonal fruit arrangement BEVERAGE . soft drinks. spices and olive oil.O.KEITH GRACE CULINARY IMPRESARIO MENU D • MINI BLT'S .Creamy fluffed mashed potatoes infused with parsnips. SHRIMP PASTA . FILET MIGNON .6 380 . G EO RG I A 3 023 8 • kthgrc@att. mushrooms and a succulent white wine sauce topped with french fried onions.(southern chicken salad can be substituted for bacon or both can be served) ITALIAN MEATBALL MARTINI _ Italian meatballs skewered and braised with bloody mary sauce topped with kalamato green olives soaked in a vodka vermouth reduction.net • 770.Steamed fresh asparagus with toasted almonds and cucumber dill sauce. PARSNIP MASHED POTATOES . FRUIT TRAY . ASPARAGUS ALMONDINE.Phyllo stars stuffed with zesty mayonaise. spring veggies. celery. CREAMED SPINACH .honey cracked black pepper bacon. crisp greens topped with roma tomatoes. ALASKAN LOBSTER SALAD -Lobster meat mix with an array of ingredients served with lavish and tea crackers. shallots and chives. herbs.bottled water. horseradish condiments and silver dollar rolls.851 .Seared beef tenderloin brushed with henry bain sauce served with Dijon mustard.

O.net • 770.KEITH GRACE CULINARY IMPRESARIO MENU E • • • • • • • • • • MEATLOAF PALM HAM MACARONI and CHEESE COLLARD GREENS SAVORY MASHED POTATOES BROCOLI STIR FRY ROASTED RED POTATOES HAWAIN DINNER ROLLS BOTTELED WATER SWEET TEA P.851 .6 380 . BOX 2479 • J O N E S BO R O. G EO RG I A 3 023 8 • kthgrc@att.

G EO RG I A 3 023 8 • kthgrc@att.net • 770. BOX 2479 • J O N E S BO R O.851 .O.KEITH GRACE CULINARY IMPRESARIO MENU F • SHERRY CREAM CHICKEN • PARMESAN TILAPIA • VEGETABLE MEDLEY • ORZO PILAF • GNOCCHI • ASPARAGUS • GARLIC BREAD • BOTTLED WATER • SWEET TEA P.6 380 .

O.6 380 .KEITH GRACE CULINARY IMPRESARIO MENU G • CHICKEN PICATTA • BEEF POT ROAST • SAFFRON YELLOW RICE • NEW POTATOES • FRIED CABBAGE • HARICOT VERTS • DINNER ROLLS • BOTTLED WATER • SWEET TEA P.851 .net • 770. G EO RG I A 3 023 8 • kthgrc@att. BOX 2479 • J O N E S BO R O.

net • 770.851 . BOX 2479 • J O N E S BO R O. G EO RG I A 3 023 8 • kthgrc@att.6 380 .KEITH GRACE CULINARY IMPRESARIO MENU H • • • • • • • BOWTIE SEAFOOD PASTA MAPLE GLAZED SALMON WILD RICE GREEN BEAN ALMONDINE SUGAR SNAP PEAS BOTTLED WATER SWEET TEA P.O.

BOX 2479 • J O N E S BO R O.851 .O.net • 770.6 380 .KEITH GRACE CULINARY IMPRESARIO MENU I • BURBON JERK CHICKEN • ITALIAN LASAGNA • ORANGE GLAZED CARROTS • DIRTY RICE • BAKED PINEAPPLE YAM POTATOES • HAWIAN DINNER ROLLS • BOTTLED WATER • SWEET TEA P. G EO RG I A 3 023 8 • kthgrc@att.