Hors d'oeuvres Buffet:
Garlic or Peppered Beef Tenderloin, Chef Carved
With Mushroom Wine and Horseradish Sauces
And Petite Rolls
Chicken Marsala
Breast of Chicken with a Mushroom Marsala Sauce
Margarita Shrimp, flambéed before your Guests
Jumbo Butterflied Shrimp sautéed in Garlic, Butter and Cilantro
Flambéed with Tequila
Roasted New Potatoes, smothered with Cheeses
With toppings of Seasoned Sour Cream, Crumbled Bacon,
Sauteed Mushrooms and Sliced Jalapenos
Gourmet Cheese Board
Oregano Pesto Cheese Torte
Baked Brie en Croute
Port Cheddar, Cream Havarti Dill and Smoked Gouda
With Rye Rolls and Toasted French Bread Rounds
Fresh Fruit in Season to include&
Strawberries, Watermelon, Honeydew, Cantaloupe
Pineapple, Kiwi and Grapes
With Sour Cream or Chocolate Dipping Sauce
OR
Grilled Vegetable Display
Including Mushroom, Carrot, Red Onion,
Tri-colored Peppers, Sweet Potato, Green Onion,
Zucchini and Yellow Squash
Marinated in Olive Oil and Fresh Herbs, Then Grilled
Sample Dinner Menu:
A Harvest Salad
Of Bibb Lettuce with Toasted Walnuts
And Crumbled Bleu Cheese
With a Creamy Vermouth Dressing
Garlic Roasted Beef Tenderloin And
Ginger Shrimp Skewers
A Grilled Vegetable Stack
Of Marinated and Grilled
Eggplant, Zucchini, Carrot, Mushroom and Red Pepper
Stuffed Baked Potato with Cheeses and Herbs
Fresh Rolls and Butter
Iced Tea and Coffee
Leave It To Us is well known in the San Antonio community. In July of 1996, the San Antonio Express-News featured Denise Goral's catering operation in their publication.
LEAVE IT TO US
By Karen Haram, Express-News Food Editor
... great recipes, boundless energy, and an entrepreneurial spirit.
She didn't know it then, but those were the makings of a great catering business.
| "Each event is an original from menu to decor to presentation. We believe in creating one-of-a-kind celebrations, and we have over 20 years of satisfied clients to prove it." -- Denise Goral, Owner of Leave It To Us Catering. |
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