A. Angela Marie Catering
Angela's Sit-Down Dinner's 1, 2, 3, & 4
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Angela's Sit-Down Dinner's 1, 2, 3, & 4
Buffet: American Classic, California, Los Gatos & The Grand
Buffet Dinner's: Far East, Island & Bar-B-Que
Corporate Dinner's: A, B, C, & D
Hors d'oeveras
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ANGELA'S SIT-DOWN DINNER #1

TRADITIONAL CAESAR SALAD

CHICKEN BREAST STUFFED WITH ARTICHOKES
AND
RED ROASTED PEPPERS

Marinated Boneless Chicken Breast Stuffed and Drizzled with
a Rich Curry White Wine Sauce

OVEN BAKED BABY NEW POTATOES
With Garlic, Parsley and Herbs

SAUTEED BLUELAKE GREENS BEANS
in Butter and Soy Sauce

FRESHLY BAKED ASSORTED ROLLS AND BUTTER

COFFEE AND TEA STATION
Regular, Decaf and Assorted Teas
*

ANGELA'S SIT-DOWN DINNER #2

CHOICE OF TWO HORS D'OEUVRES

BUTTERLEAF LETTUCE WITH SLICED FUJI APPLES, CANDIED PECANS AND GORGONZOLA All Tossed in a White Port Vinaigrette

GRILLED FARM RAISED ATLANTIC SALMON
Grilled and Served with a Mustard Sun Dried Tomato Butter

WILD RICE PILAF
With Shredded Coconut and Sliced Fresh Mangos

FRESHLY BAKED ASSORTED ROLLS AND BUTTER

COFFEE AND TEA STATION
Regular, Decaf and Assorted Teas
*

ANGELA'S SIT-DOWN DINNER #3

BUTLER PASSED HORS D'OEUVRES:
Choice of Two

STATIONARY HORS D'OEUVRES

SEASONAL CASCADING FRESH FRUIT DISPLAY

SPINACH SALAD
Baby Spinach with Crumbled Bacon, Red Onion Rings, Diced Egg & Sliced Mushrooms tossed in a Creamy Poppyseed Dressing

FILET MIGNON
Marinated in Cracked Peppercorns, served over Caramelized Maui Onions and topped with a Brandy Cream Sauce

ROSEMARY OVEN ROASTED POTATOES
Roasted and Flavored with Fresh Cut Rosemary

SAUTÉED BABY CARROTS AND BABY SQUASH
With Shallots and Butter

ASSORTED FRESHLY BAKED BREADS AND ROLLS
Served with Butter

COFFEE AND TEA STATION
Regular, Decaf and Assorted Teas
*

ANGELA'S SIT-DOWN DINNER #4

THREE COURSE DINNER

First Course:

ISLAND SALAD
Baby Greens with Shredded Coconut, Candied Walnuts
all tossed in a Pineapple Vinaigrette

Second Course:

TRI-COLORED TORTELLINI
Spinach, Tomato and Egg Cheese Filled Tortellini all Tossed in a Sun-dried Tomato White Wine Cream Sauce

Third Course:

FILET MIGNON
Pan Seared and Topped with a Port Infused Butter

GREENS BLUELAKE BEANS
Marinated in Soy Sauce and Served with Candied Shallots and Herbs

ASSORTED FRESH BREADS AND ROLLS
Served with Butter

COFFEE AND TEA STATION
Regular, Decaf and Assorted Teas
*