chef attended stations pan-seared
grouper on sautéed
spinach
applewood smoked bacon succotash
sliced thai bbq pork
loin over orange-scented jasmine rice
coriander-spice
seared mahi-mahi with creamed fingerling potatoes and
tomato-saffron coulis
beef tenderloin with fried vidalia onion
and bourbon cream sauce
sautéed shrimp with lemon,
capers, parsley and white wine sauce over polenta
tuscan-grilled
beef strip steak with rosemary white bean salad
seared tuna with sesame seaweed
salad, spicy chili-mango coulis
asada-style grilled
flank steak with pico de gallo
paella valencia with shrimp, clams, squid,
mussels, spanish chorizo, sweet peppers, white beans,
saffron, tomatoes and green beans
fifth
group tasting plates * Bold American Catering is
a division of Fifth Group Restaurants
Enhance your experience by choosing
a favorite from our Fifth Group selections. south
city kitchen's lump
crab cakes with creole mustard cream and leesburg chow-chow south city kitchen's shrimp and scallops
over stone ground grits with garlic gravy the food studio's roasted niman ranch pork loin with mustard
and sage,
warm fig balsamic compote the food studio's basil
grilled lamb loin with israeli couscous, tomato, orange
and lamb jus la tavola trattoria's risotto
fruti di mare with shrimp, scallops, clams and mussels la tavola trattoria's wild
mushroom risotto with white wine and fontina cheese sala's ceviche
with shrimp, calamari, cilantro, serrano chiles and lime
juice sala's pescado veracruzana:
mahi mahi with tomato, olive, chiles and capers served
over rice
chef attended noodle bar The
chef will freshly prepare and assemble a custom creation
for every guest. The aromas, fresh, vibrant colors
and wonderful flavors of this bountiful display will
delight your guests! beef or chicken with soba noodles, hot
and sour broth with
julienne snow peas, shiitake mushrooms
and bean sprouts
or
wok seared rock shrimp with udon noodles,
cilantro, shiitake
mushrooms, shredded chinese cabbage
in a sweet chili miso broth
* Fifth Group
tasting plates can are also available without chef attendants.
