Arthur's Catering by Colleen

Shower Menu

Cheese Fondue
With fresh breads & vegetables for dipping
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Caesar Salad
Hearts of romaine, shredded Romano cheese, & croutons
Tossed lightly in our classic Caesar dressing

Mixed Baby Field Greens
Dressed with raspberry vinaigrette
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Entrée’s
(Choice of two)

Quiche Lorraine
Homemade pie shell filled with diced Virginia ham
and a blend of Fontina and Swiss cheeses
Accompanied by bow tie pasta salad with baby al’dente vegetables
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Shrimp Salad
Fresh Shrimp salad served on a light flaky croissant
Paired with a pennette pasta salad
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Chicken Picant’e
Tender medallions of chicken breast, sautéed in a lemon herb butter
Served with rice pilaf and vegetable medley
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Stuffed Chicken Breast
Boneless chicken breast stuffed with apple cornbread stuffing
Glazed with chicken stock served with a medley of steamed vegetables
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Bourbon Salmon
Salmon filet marinated in fresh ginger teriyaki sauce
with a hint of bourbon.
Seared on an open fire, and topped with a Dijon cream sauce
Served with rice pilaf and string beans
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Broiled Tilapia
Tilapia Filet dusted with Asian seasoning, perched over
rice pilaf topped with mango beurre blanc
Sprinkled with diced French beans
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Flounder Florentine
Two filets filled with sautéed spinach and Romano cheese
Dusted with bread crumbs
Served with rice pilaf and string beans

Ice Cream Eclair

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