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Voted Best Caterer 2005 and 2006 Fort Worth Texas Magazine


 
 
Entrees
 

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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