Voted Best Caterer 2005 and 2006 Fort Worth Texas Magazine


Menu Selections

Chicken Entrées

Served with Rolls and Butter

Sautéed Chicken Breast
with Artichokes, Lemon, Capers and White Wine

Hawaiian Chicken Breast
with Grilled Pineapple and
Sweet and Sour Sauce

Herb Roasted Chicken Breast
Stuffed with Prosciutto and
Sun Dried Tomatoes

Chicken Marsala
Sautéed Chicken Breast
Mushroom Marsala Sauce

Chicken Pot Pie
with Herb Biscuits

Lemon Chicken
Roasted Chicken Breast
with a Zesty Lemon Sauce

Grilled Chicken Breast
with Apple Cider Sauce

Chicken Bordelaise
Sautéed Chicken Breast with a
Bordeaux Red Wine Sauce
with Mushrooms and Pearl Onions

Chicken Niçoise
Chicken Breast Sautéed in Olive Oil
With Diced Roma Tomatoes, Shallots, Garlic, Olives

Chicken Cordon Bleu
Chicken Breast Filled with Ham
and Swiss Cheese served
with a Madeira Sauce

Turkey Entrées
Served with Rolls and Butter

Turkey Breast Braised
in White Wine with Sage and Thyme
Basmati Rice and Sautéed Squash

Beef and Pork Entrées

Petite Filet Mignon au Poivre
With Pepper Brandy Sauce

Braised Beef Filet
with Roasted Tomatoes and Mushrooms

Beef Bourguignon
Beef Tenderloin Tips
in a Rich Red Burgundy Wine Sauce
with Pearl Onions, Mushrooms, Bacon
and Steamed Potatoes

Slow Roasted Pork Loin
With Dried Cherry and Rosemary Sauce

Herb Crusted Pork Chop
With Sautéed Apples

Grilled Marinated Pork Chops
A l'Orange

Seafood Entrées
Served with Rolls and Butter

Grilled Salmon
with Balsamic Glaze

Broiled Salmon Grenobloise
Salmon Seasoned with Lemon Juice,
Tomatoes and Capers

Crab Cakes
with Spicy Rémoulade

Blackened Orange Roughy
with Lemon Cajun Sauce

Sautéed Tilapia
with Tequila Lime Sauce


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