High Street Grill - Parties & Catering

High Street Grill Catering
HORS D’OEURVES
*Choice of 6 ~ $12 pp*
Mini Pulled Pork on Brioche Roll Vegetable Quesadillas Wild Mushroom Tapenade on Crostini Fire Cracker Shrimp Mini Crab Cakes w/Lemon Mustard Aioli Beef & Maytag Bleu Cheese Wellingtons Porcini Mushroom Risotto Cakes ~ w/Fresh Mozzarella, Plum Tomato & Pesto Teriyaki Chicken Skewers w/Thai Chili Dipping Sauce Mini Brats in Puff Pastry w/ Weissen Mustard Smoked Turkey & Apricot Salad on Honey Wheat Roll Grilled Beef Tenderloin w/wilted Spinach & Horseradish Sauce House Smoked Salmon in Cucumber Cup ~ w/Crème Fraiche & Chopped Egg Seared Yellow Fi n Tuna on Sushi Rice Cake ~ w/Wasabi Sauce & Soy Glaze Roasted Red Pepper Hummus & Sheeps Milk Feta on Pita Chip Duck Confit w/Sundried Cherry & Wilted Arugula on Brioche Toast Smoked Chicken Quesadilla w/tomato avocado salsa Duck Spring Rolls w/Spicy Hoisin Mustard Sauce Mini Ostrich Burgers w/Maytag Bleu Cheese on Brioche Grilled Vegetable and Olive Tapenade on Foccacia Crisps
PLATED THREE COURSE DINNERS ~ $32.00 pp
COURSE 1:
Soups/Salads ~ Choice of Two Soups Spicy Black Bean w/Crème Fraiche & Tortilla Strips Middle Eastern Smoked Tomato w/Fried Chick Pea/Feta Garnish Carrot Apple Ginger Wild Mushroom Puree w/Truffle Oil Shellfish Bisque w/Shrimp Medallions (+1.00 pp) Tomato and Avocado Gazpacho (+1.00 pp) Salads *~ Mixed Green Salad ~* w/Maytag Bleu Cheese, Parmesan Croutons and Balsamic Vinaigrette ~ Baby Spinach Salad ~ w/pickled red onion, Sheep's Milk Feta, Kalamata Olives & Pommery Vinaigrette ~ Caesar Salad ~ w/fresh grated grana padana cheese, parmesan crouton and zesty Caesar Dressing
COURSE 2:
Entrees ~ Choice of Three *Wild Mushroom Lasagna ~* Filled with Porcini & Portabello Mushrooms, Roasted Peppers, Carmelized Onions & Roasted Garlic, Served with Smoked Tomato Sauce and Balsamic Glaze *Stuffed Portobello Mushrooms* with Roasted Peppers, Eggplant, Carrots, Spinach & Feta Cheese *Vegetarian Penne Pasta* in Pesto Cream *Chicken Roulade* stuffed with Pancetta, Spinach and Fresh Mozzarella finished with Sage Butter Sauce *Sauteed Chicken & Penne* with Kalamata Olives, Capers & Feta Cheese in Tomato Pest Sauce *Moroccan Spiced Duck Breast* ~ Crisp rendered Duck Breast with Port Wine Duck Jus *Grilled Atlantic Salmon* with Shiraz Glaze *Grilled Hawaiian Butterfish* with Wasabi Aioli and Thai Chili Sauce *Pan Seared Tilapia* with Citrus Herb Crust and Beurre Blanc *Jersey Shore Crab Cakes* *Grilled Pork Tenderloin* with Bourbon, Maple Demi Glaze *Smoked & Slow Roasted Prime Rib* with Rosemary Au Jus (25 or more pp only Please) *Grilled Filet Mignon* with Roasted Shallot Red Wine Butter (+5.00 pp)
COURSE 3:
Desserts ~ Choice of Two *Crème Brulee ~* The Traditional Preparation Molten Chocolate Cake ~ Individual, served with Crème Anglaise Apple Cranberry Crisp ~ Warm and Lovingly Decadent

LUNCH
Cold Sandwiches *Open Faced Grilled Vegetable & Goat Cheese* on Foccacia Roll ~ $6.95 Grilled Portobello, Roasted Peppers, Fresh Mozzarella & Arugula on Brioche ~ $6.95 Mediterranean Wrap ~ Spinach, Cucumber, Hummus, Tomato, Feta Cheese With Pommery Vinaigrette wrapped In Grilled Lavasch ~ $6.95 *Smoked Prime Rib Sandwich* with Carmelized Onions, Maytag Bleu Cheese and whole grain mustard on Brioche ~ $7.95 *Roast Pork* Thinly sliced with sautéed spinach, roasted Peppers & Fresh Mozzarella Cheese on Foccacia Roll ~ $6.95 *Smoked Turkey & Apricot Salad Sandwich* on Brioche ~ $6.95 *Smoked Salmon Salad Sandwich* on Croissant with Crisp Romaine lettuce, sliced tomato & Horseradish aioli ~ $6.95 Grilled Shrimp & Avocado Salad Wrap with Tomato, Lettuce and Chipotle Aioli ~ $7.95 *Grilled Chicken Caesar Wrap* with Sheeps Milk Feta & Kalamata Olives ~ $6.95
Soups/Salads Seafood Bisque…………………………...$6.95 Tomato Gazpacho………………………..$6.95 Black Bean Chili (vegetarian)…...…….…$5.95 Smoked Turkey Chili .…………………....$5.95 High Street House Salad…………………$5.25 Baby Spinach Salad…………………...…$5.25 Caesar Salad…………...………………...$5.25
Composed Salads *Penne Pasta* with roasted peppers, kalamata olives, and toasted Pine nuts in pesto vinaigrette ~ $3.95 pp *Grilled Chicken and Black Bean Salad* with queso fresco, avocados, Diced tomato, toasted white corn and cilantro chipotle ~ $4.95 pp *Grilled Vegetable Salad, Zucchini, red peppers, carrots and asparagus tossed with fresh her vinaigrette ~ $4.95 pp Roasted Beet Wild Mushroom and Goat Cheese Salad, tossed With arugula and white truffle vinaigrette ~ $4.95 pp Roasted Red Bliss Potato and Roasted Red Onion Salad* with Tarragon honey mustard dressing ~ $3.95 pp *Country Cole Slaw* ~ $3.95 pp
Sample menu for 3~Course Lunch (Serves 20 pp) Baby Spinach Salad for 10………………………………....…..$49.50 Penne Pasta Salad for 10………………………………....……$39.50 7 Smoked Prime Rib Sandwiches……………………………..$55.65 7 Turkey & Apricot Salad Sandwiches………………….....…..$48.65 6 Mediterranean Wraps…………………………………….…...$41.70 Fresh Fruit Platter………………………………………....…….$99.00 *Per person cost………………………………………………..$15.00*
Hot Chafered Lunch Selections ~ $8.95 pp *Pulled Pork* - Delicate Smoked Pork hand-pulled and blended with our own BBQ Sauce, served with Snow Flake Rolls and Cole Slaw *Slice Prime Rib* - Accompanied by Horseradish Aioli Sauce and Snow Flake Rolls *Smoked Turkey in Turkey Au Jus* - with Brioche Rolls, lettuce, tomato and cheese platter, whole grain mustard, BBQ Sauce and Horseradish Cream
Pastas *Vegetarian Pasta* with Pesto Cream ~ $6.95 pp Smoked Chicken, Andouille Sausage, red pepper Sautéed red onions over penne with smoked tomato sauce ~ $8.95 pp Linguini With White Clam Sauce ~ $9.95 pp Mediterranean Orzo - Toasted Orzo with sautéed Spinach, Toasted Pine Nuts, Fried Chick Peas and feta in a Basil-tomato cream sauce ~ $8.95 pp
Entrees Pan Seared Chicken Breast with sautéed wild mushrooms, Spinach and Madeira Sauce ~ $8.95 pp Grilled Atlantic Salmon with BBQ Shiraz Glaze ~ $9.95pp Turkey Breast in White Wine Sage Butter Sauce with diced Tomatoes and Capers ~ $8.95 pp
Stations *Sushi & Sashimi* Assortment of Rolls & Raw Fish with pickled Ginger, Wasabi and Soy $8.95 pp *Mediterranean Chips & Dips* Hummus, Baba Ghanouj & Muhammarah with Homemade Baked Flatbreads $5.95 pp *Jumbo Shrimp Cocktail* With Spicy Cocktail Sauce, Wasabi Aioli and Sliced Lemons $7.50 pp *Mexican Chips & Dips* Tomato Chipotle Salsa, Mango, Avocado Guacamole & Warm Black Bean Cheddar Dip with Homemade Flour Tortillas $6.95 pp *House Smoked Salmon* Apple Smoked Scottish Salmon with Crème Fraiche Traditional Condiments and Toast Points $80 - Full Side serves 20 *Grilled Roasted Vegetable Platter* Zucchini, Red Pepper, Carrots, Cauliflower, Fennel and Asparagus Marinated & Grilled, Served with Bleu Cheese Cream and Smoked Tomato Coulis $6.95 pp *Bruschettas* Tomato Basil, White Bean Sage & Lemon & Olive Tapenade with Grilled Garlic Herb Crostini $5.95 pp *Cheese Board* Smoked Cheddar, Maytag Bleu, Pepper Jack, Asiago & Chevre with Chive served with assorted crackers and seasonal fruit $6.95 pp
Requirements *Table Service* When planning an event on-premise all parties over 20 people must designate the number of each chosen entrée. There is a $5 per person fee for choosing the entrée day of event. *Delivery* We will "drop off" orders within a 5 mile radius. There will be a fee of $5 for all deliveries with a minimum order of $50. We require at least 48 hours notice for Catered Lunch Parties being delivered. *Service Fees* Servers fee for Off-Premise is $20/hour with a guarantee of 5 hours, plus gratuity. Bartenders fee for off or on-premise events is $25/hour plus gratuity. Chef Fee for off-premise events is $25/hour. Dishwashers/Clean up Crew fee for off-premise events is $15/hour. Servers for on-premise parties receive 20% gratuity. Servers for on-premise parties of 50 or more persons with a set-menu will be at a fee of $20/hour, min. 5 hours plus gratuity. *Deposits* For parties booked in advance, there is a 40% deposit requirement to hold your date, which will be included in your Catering Contract and due to us no sooner to the party date than 3 weeks. Contracts will be sent out upon agreement of your event, and are due back within 10 days. Balance is due at the end of your event. Guaranteed number of people on parties is requested no later than 3 days prior to the event. *Special Menu Requests* The Chef is available to discuss special menu options upon request and by making an appointment with the Catering Manager. You may call Nancy McDevitt at 609-265-9199.