header-menu

Outdoor Summer BBQ Party

Main Course

 Grilled Tri Tip
Tri tip marinated in soy sauce, lemon juice, Worcestershire sauce, and garlic.
Grilled and served in thin slices

Grilled Chicken

Chicken breasts, marinated in red wine vinegar, oregano, basil, and garlic

 Sausage Platter
Assortment of sausages served with a variety of mustards

Sesame Chicken Strips
Strips of chicken breasts, marinated in ginger, garlic, and soy sauce,
skewered and grilled. Topped with toasted sesame seeds

Salad

 Classic Caesar Salad
Crisp Romaine lettuce tossed with classic Caesar dressing and topped
with homemade croutons, and freshly grated Parmigiano-Reggiano cheese

Roasted Potato Salad
Red potatoes roasted with whole cloves of garlic, tossed with mixed greens
and topped with crumbled blue cheese. Served with vinaigrette

 Pasta Salad
With chopped fresh tomatoes, red onions, capers, and fresh dill

 Spicy Asian Cole Slaw
Shredded Napa cabbage, red and yellow bell peppers, green onions,
with cilantro and mint leaves tossed with a ginger and peanut butter dressing

 Salad of Tomato, Mozzarella, and Basil
Slices of tomato, fresh mozzarella, and basil leaves,
drizzled with olive oil

 Thai Noodle Salad with Spicy Peanut Dressing
Cooked Capellini noodles tossed with carrots, green onions, fresh cilantro,
and chopped peanuts tossed with a spicy peanut dressing

 Tabbouleh
A mixture of bulghur wheat, Kalamata olives, tomatoes, capers, green onions,
parsley, marinated artichoke hearts, crumbled feta cheese, and crisp
romaine lettuce tossed with olive oil and fresh lemon juice

 Roasted Vegetable Platter
Assortment of grilled vegetables such as eggplants, zucchini,
and asparagus, served with a cilantro-garlic sauce

Nibbles

 Crudité Platter
Assortment of vegetables served with wasabi mayonnaise
and blue cheese dressing

 Fruit Platter
Assortment of fruit in season

 Party Eggs
Variety of deviled eggs filled with fresh herbs, sun-dried tomatoes,
bacon, and guacamole

 Baked Brie in Puff Pastry
A layer of sautéed mushrooms
topped with brie cheese, wrapped in puff pastry and baked

 Endive with Creamy Cobb Dressing
Endive spears topped with crumbled blue cheese, bacon, turkey,
avocado, and tomato, mixed with a creamy dressing
of sour cream and mayonnaise

 Picnic Platter
Brie cheese, slices of prosciutto and salami, marinated olives, tomatoes,
and fresh fruit in season. Served with sliced baguette and crackers

 Shrimp, Cucumber, and Dill Canapés
Toasted squares of white bread, topped with shallot-parsley butter,
fresh dill, a thin slice of cucumber and whole shrimp

Desserts

 Raspberry Roulade
White cake rolled with whipped cream and raspberry preserve

 Cranberry-Pistachio Tassies (“Lillte Cups”)
Similar to a mini quiche, little cups of pastry are filled with a mixture of cranberries, brown sugar and chopped pistachios

 Fresh Fruit Tart
Flaky, tender tart crust filled with a creamy vanilla custard and
topped with fresh fruit in season

 Chocolate Dipped Strawberries

 Tiramisu

 Pecan-Lemon Shortbread Hearts
Shortbread cookies make with ground pecans, flavored with
lemon zest and cut into hearts

 Linzertorte Bars
Lattice-topped raspberry torte cut into squares and sprinkled
with powdered sugar

 Cheesecake with Fruit Topping

 Walnut Cardamom Viennese Crescents
Crescent shaped cookies made with walnuts, cardamom
and grated orange zest

© Copyright 2013 - Blue Sage - Contact us with any questions at 408.826.2004