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Welcome
to American Catering
Catering Idaho since 1995 |
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Ethnic Suggestions :
All buffets include iced salad bar with choice
of two salads, beverage and dessert service.
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of baby bibb, red romaine, lollo rossa, arugula, frillice and green oak leaf, garnished with beefsteak tomatoes, cucumbers shredded parmesan bermuda onion and seasoned croutons. served with ranch and vinaigrette dressings.
dry rubbed and slow pressure baked for 4 hours, then basted with our hickory smoked sauce and marinade. finished over the mesquite grill. our back ribs were in the finalist judging in the “great rib cook-off” in chicago.
boneless skinless breasts held in our signature marinade overnight, then broiled to order over the mesquite grill served on a bed of saffron rice pilaf.
with spanish onion, bacon and spices, oven baked.
flaky light served along with assorted sourdough buns with butters.
of fresh strawberry shortcake and iced down watermelon carved to order.
of iced tea and lemonade service along with bottled iced waters.
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with provolone and genoa salami, extra virgin olive oil and red wine vinaigrette dressing.
. the aldente` bow tie noodle with pesto and plum tomato with cashew nuts.
with mini meatballs and meat sauce. Shredded parmesan cheese.
traditional. sautéed breast of chicken in virgin olive oil with bell peppers, onion, tomatoes, ripe olives and plenty of fresh crushed garlic.
petite fresh blue lake green beans, sautéed with spanish onion and diced tomatoes.
split baguette loaf toasted with garlic butter parmesan cheese, oregano, and romano cheese.
of assorted cheese cakes, fruit pies lemon bars and torte cake.
of reception citrus punch bowl, bottled iced waters and lemonade service. |
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of shredded fresh lettuce layered with shredded cheddar cheese, ripe olives, bermuda onion, taco meat, sour cream, diced tomatoes, and salsa. garnished with a crisp nacho chip border.
with tri flavored beet, carrot and spinach flavored rotini pasta in a light seasoned marinade of jamaican spice, red wine vinegar and extra virgin olive oil. garnished with ripe olives, pepperoncini, whole bay corn, red beans, mild green bell and red peppers, and shredded parmesan cheese.
of marinated top sirloin of beef strips with sautéed red and green bell peppers and spanish onion, fajita seasoning. Braised and wrapped in soft flour tortillas.
with corn tortilla shells and soft flour tortillas, shredded steak taco meat, shredded cheddar, diced tomatoes, sour cream and jalapenos.
sautéed breast of chicken with spanish onion, cilantro and comino over spanish fried rice.
traditional.
with salsa and fresh guacamole.
assorted fresh fruit pies lemon bars and iced down watermelon carved to order.
of iced tea, lemonade and tropical fruit punch.
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with honeydew, cantaloupe, fresh pineapple, mango, papaya, strawberries, with coconut honey-crème dressing on the side.
baby bibb, red oak, endive and radicchio with hearts of palm, artichoke hearts and plum tomato, served with poppy seed and fresh mango dressing.
whole boneless pork loins stuffed with pineapple compote hickory roasted with an orange and ginger marinade. carved to order for each guest.
held in our signature marinade overnight then broiled with a smoked pineapple glaze dusted with toasted coconut. served over mandarin orange rice pilaf.
fresh sliced and crisp fried with sweet onion. served with ginger plum sauce.
lightly seasoned and topped with buttered garlic bread crumbs and diced boiled egg.
and sliced hawaiian bread with butters
of island citrus fruit punch bowl, bottled iced waters and iced tea service.
chantilly. |
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of shredded fresh cabbage with caraway and virgin olive oil and red wine vinaigrette.
Steamed in beer and finished over the grill served with sauerkraut.
with sage dumplings. dry rubbed with herbs and roasted. served with sour cream and onion natural gravy. carved to order.
boneless skinless breasts of chicken sautéed with shallots and white wine in a light flout supreme sauce, served over buttered noodles.
red cabbage sautéed with shredded apple and cider.
of baby "b" sized reds, with bacon caraway and pearl onions.
with butters.
of german chocolate cake.
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with petite whole bay shrimp and crabmeat, fine diced celery and bermuda onion with a lemon zest mayonnaise dressing.
with lemon caper butter with a splash of white wine. broiled over the mesquite grill.
split fantail jumbo shrimp served with a zesty cocktail sauce, tartar sauce and fresh lemon.
chesapeake bay scallops dusted and beer batter fried up golden brown with east coast nantua sauce.
steamed broccoli and cauliflower buds with summer squash and zucchini coins. lightly seasoned in a butter sauce.
the traditional way with three cheeses and a crisp seasoned crumb topping.
of assorted fruit pies and cheesecakes.
of reception citrus punch bowls, bottled iced waters and iced tea service. |
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an authentic blend of shredded
fresh bok choy cabbage and napa lettuce tossed with thin sliced water chestnuts and bamboo shoots, ramen noodles and toasted cashew nuts in peanut oil, soy and ginger dressing.
with bell pepper, shitake mushroom, broccoli, hoi sin sauce and fresh ginger.
breast of chicken stir fried with chinese vegetables pea pods and bean sprouts. served with crisp chow mien noodles.
with oriental vegetable and fine diced pork.
of brewed green tea, bottled iced waters and lemonade service. |
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with green onion dressing
from chef paul prudhomme’s kitchen. featuring smoked tasso and andouille sausage, breast of chicken and jumbo shrimp.
over steamed white rice.
with onion and bacon.
steamed sliced and fried with pepper, garlic onion and cumin.
of iced tea, lemonade and watermelon punch. bottled iced waters.
of southern pecan pie and sweet potato pie.
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with kalamata olives pepperoncini, and feta cheese, tomatoes, cucumbers and lemon olive oil dressing vinaigrette.
breast of chicken sautéed with plenty of crushed garlic and oregano in extra virgin olive oil and fresh lemon.
pocket with lamb and feta cheese, tzid ziki cucumber sauce, sliced tomatoes and red bermuda onion.
traditional.
spinacopita style with onion garlic and oregano.
. sautéed with ground lamb and oregano.
of flaky fillo baklava with honey and walnuts.
of reception citrus punch bowl, bottled iced waters and lemonade service. |
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of crisp ice burg and romaine lettuce with cucumbers tomatoes lemon zest ripe olives, goat cheese with curried yogurt dressing and lime vinaigrette.
I boneless breast basted with crème fresh mint and curry marinade. served on bed of steamed basmati rice with early spring peas, cumin and coriander.
tightly trimmed and stewed with onion, ginger and east indian curry slowly for 2 hours. served with raita cucumber sauce.
spicy chick peas with green onions, diced tomato, garlic and ginger.
baby whole new potatoes fried golden and simmered with onion ginger tomato and garlic with just a pinch of garam masala spice.
OF iced tea, lemonade and bottled iced waters.
of cheesecake with minted lime glace`
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