eCITIE Private Event Menu Alternatives

Chicken Entrées Alternatives

CHICKEN FLORENTINE
Chicken breast stuffed with sautéed garlic spinach and feta cheese with a light tomato sauce

CHICKEN MARSALA
Grilled chicken breast with mushroom and marsala sauce served atop a bed of rice pilaf

SANTE FE CHICKEN
Grilled, marinated chicken served over black bean salsa and topped with a roasted pepper salad

CHICKEN FORESTIERÉ
Grilled chicken paillards with truffled Yukon gold potato purée and wild mushroom au jus, garnished with fried leeks

ROASTED SALMON
With a Pommery mustard sauce served with steamed broccoli and saffron rice

GRILLED SWORDFISH
With grilled Mediterranean vegetables and rice pilaf

STUFFED FLOUNDER
Stuffed with spinach and shallots, topped with a lemon-butter sauce with rice pilaf

SALMON STEAK
Seared and served over saffron pearl couscous with a lemon-chive sauce

SWORDFISH STEAK
Grilled and served over Caponata and roasted new potatoes, Tapenade and rosemary oil

GROUPER PREPS:
Baked with Italian herb crust and garlic cream sauce, with sautéed spinach garnish

MAHI OR GROUPER:
- Baked and served with champagne sabayon with tarragon & shallots
- Baked and served with a pineapple-soy glaze, with baby bok choy garnish
- Grilled and served atop Carolina succotash with fresh tarragon, topped with crispy onions

Add $4pp for Grouper ----- And $3pp for Mahi

SZECHUAN TOFU
With peppers, sesame seeds and scallions in a ginger sauce

VEGETARIAN STRUDEL
Vegetables (zucchini, red peppers, potato, asparagus, artichoke, hearts of palm & tomatoes) wrapped phyllo dough, baked and served with saffron rice

TEMPURA VEGETABLES
(Asparagus, potatoes, zucchini, carrots, broccoli, parsnips & scallions) served over Basmati Rice

CURRY TAJINE (STEW)
With cauliflower, cashews, Yukon Gold potatoes and red peppers simmered in a coconut broth

PASTA DISH
Penne pasta with sautéed spinach, Kalamata olives, mushrooms, julienne red peppers and feta cheese lightly tossed with extra virgin olive oil