Idaho Catering Company
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American Catering - Idaho Catering Company

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Welcome to American Catering
Catering Idaho since 1995

 
 

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Chilled hors d' oeuvres suggestions:

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PETITE FINGER SANDWICHES
Assorted chilled fresh tuna salad, crab salad, ham salad, and chicken salad sandwiches on assorted wheat and white breads and petite croissants trimmed, frill picked and displayed on garnished oval trays.

IMPORTED CHEESE MIRRORS
Monterey, gouda, ementhal, brie, camembert, fresh herbed dill, cheddar, feta, and caraway with cheese logs of gourmandaise and walnut cheddar. Displayed on cascade mirrors and garnished with fresh seedless grapes and assorted water crackers.

FRESH VEGETABLE CRUDITÉS
Jicama, snow pea pods, Chinese green beans, yellow squash and zucchini sticks, button mushroom caps, cherry tomatoes, celery and carrot sticks, red and green bell pepper rings, trimmed fanned scallion onions, fresh broccoli and cauliflower florets garnished with California leaf lettuce and served on tiered mirrors with fresh herbed ranch and East Indian curry dips in crystal supreme bowls.

FRESH FRUIT CASCADE
Of casaba, Persian, cantaloupe, honeydew in ornate carved watermelon basket surrounded by a rainbow of fresh pineapple, strawberries, papaya, mango and all the seasons fresh fruits, displayed on tiered mirror service with honey crème dressing on the side.

CHILLED POACHED WHOLE SALMON
Boned and skinned. Decorated with condiments. Served with cocktail sized sliced baguettes, herbed hollandaise and lemon caper sauces.

ASSORTED PINWHEELS
Of smoked turkey breast, proscuitto ham and melon and cucumber layered with herbed cream cheese, cilantro, and southwest seasoning. Frill picked and displayed on garnished trays.

CHIPS AND SALSA
Silver dollar sized corn chips and lays potato chips with our signature fresh salsa’s, guacamole` sour cream and chipotle` dips.

JUMBO SHRIMP COCKTAIL
We peel and de vain jumbo 2-inch gulf shrimp, rinse in a cold bath then steam in lemon water. Served on garnished iced bowls with zesty cocktail sauce and fresh lemon wedges.

BLUEPOINT OYSTERS
On the half shell. Cleaned and shucked. Served on shaved ice with twin sauces and fresh lemon wedges and Tabasco sauce.

RUSSIAN SEVRUGA CAVIAR
Imported from the Caspian sea, served with chopped eggs, lemon and melba toast. Presented with Stolichnaya on shaved ice.

NOVA SCOTIA LOX
Thin sliced garnished with cream cheese, capers, fine Bermuda onion and diced egg.

PROSCUITTO AND MELON
Thin sliced imported Italian ham wrapped on trimmed fresh melon served with a Polynesian poppy seed dressing.

STEAK TARTAR
Fresh prepared tenderloin of beef with cognac and all the appropriate accompaniments.

Hot hors d' oeuvres suggestions:

SWEDISH STYLE MEATBALLS
Cocktail sized broiled meatballs slowly simmered in a rich burgundy wine sauce with shallots and sour cream. Displayed in silver chafing dishes with frilled cocktail picks.

MINI COCKTAIL FRANKS
Petite cocktail sized smoky beef franks in a light hickory bar-b-cue sauce, served in chafing dish with frill cocktail picks.

ORIENTAL EGG ROLLS
Petite cocktail sized egg rolls filled with Chinese vegetables and petite bay shrimp and pork. Served with sweet and sour, ginger plum and hot mustard sauces.

BUFFALO WINGS
Our own formula but your choice of fire hot, medium or mild honey mesquite, served with blue cheese dip.

CHICKEN TENDERLOINS
Tempura dipped chicken tenderloin steaks, fried golden crispy, served with bar-b-q and herbed ranch sauces.

JALAPENO POPPERS
Whole seeded jumbo peppers filled with cream cheese & cheddar cheese, fried golden brown served with island sauce.

BACON DATE WRAPS
Whole pitted dates with water chestnuts wrapped in bacon and baked with a teriyaki glaze.

BEEF TAQUITO’S
Mini tortilla wrapped around shredded seasoned beef and fried golden served with chipotle` salsa guacamole and sour cream.

FRIED BROAGIES
Beer battered spicy cheddar cheese sticks fried golden brown with East Indian curry sauce.

HOT ARTICHOKE AND CRABMEAT DIP.
Our signature formula served with parmesan-reggiano, mozzarella and a touch of fresh garlic. Served with baked flat bread triangles for dipping.

ASIAN VEGETABLE SPRING ROLLS
a combination of crisp Thailand vegetables in crisp skins with dipping sauces.

MARINATED BEEF SATAY ON BAMBOO
Thin sliced top sirloin held in our mesquite marinade overnight then woven on bamboo skewers, dusted with toasted sesame seed and broiled. Served over a bed of crispy oriental noodles with dipping sauces.

TORNADO WRAPPED SHRIMP
Petite bay shrimp from a light ginger marinade, wrapped with a crisp sweet potato nest. Fried up golden brown with zesty cocktail sauce and fresh lemon wedges.

CRABMEAT FILLED RANGOONS
Crisp won ton skins stuffed with Chinese vegetables and flaked crab meat fried up golden brown with our three oriental sauces.

SWEET AND SOUR MEATBALLS
Petite cocktail sized broiled meatballs glazed with tangy orange and cabernet wine sauce dusted with a touch of hot pepper.

PETITE RUBEN SANDWICH
Cocktail sized Russian rye topped with shaved corned beef, sauerkraut and slice of open eye Swiss, oven baked.

STUFFED MUSHROOM CAPS
Whole trimmed jumbo caps sautéed and stuffed with flaked crab and petite bay shrimp. Topped with shredded parmesano-reggiano cheese and baked.

SILVER DOLLAR ROAST BEEF AND BAKED VIRGINIA HAM SANDWICHES
Roast top sirloin and baked Virginia smoked ham sliced to order and served on a variety of petite split rolls. Served with our mild horseradish and natural au jus sauces.

TEMPURA FRIED SHRIMP
We peel and de-vain jumbo gulf shrimp, then dredge in our coconut tempura batter. Fried up golden and served with zesty cocktail sauce and fresh lemon wedges.

BAKED SHRIMP DE JONGHE`
Cleaned and de veined jumbo 2 inch prawns sautéed with herbed garlic butter French crumbs and white wine. Baked and served with fresh lemon.

WARM SMOKED SALMON
Sliced thin on decorated water cracker with champagne newburg sauce.

RUMAKI’S
Fresh chicken livers wrapped in bacon with water chestnut and baked with a light teriyaki glace`.

CHILI LIME SALMON SATAY
Fresh Atlantic salmon seasoned with robust southwest spices and a touch of fresh lime on bamboo skewer.

TANDOORI CHICKEN
With roasted garlic, ginger, ground cumin and fresh lime rub. Bamboo skewered and broiled. Served with East Indian cucumber yogurt dipping sauces.

SHRIMP AND ANDOUILLE KABOB
Spicy New Orleans sausage skewered with herbed jumbo shrimp on bamboo with red and green bell peppers.

MALAYSIAN BEEF SATAY
Petite sirloin skewered and broiled on bamboo with a marinade of chili paste, lemon grass, coconut milk and fresh ginger.

SPANAKOPITA
Petite flaky phillo pastry filled with spinach and feta cheese. Baked golden and served with tzid-ziki sauce.

 

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7700 Goddard Street Boise, Idaho 83704
©2007 American Catering Inc. Call Ahead (208) 375-5333
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