Cooking with NRG
A Catering & Private Chef Company of the Nicholas Roberts Group
Menu Suggestions Fall/Winter 2005
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Hors D’oeuvre
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green apple gelèe, frisée, walnuts
Artisan cheese & paprika
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Wonton crisp with soy yuzu dressing
Fresh corn cakes with
mango & Brie salsa
Szechaun Peanut Sauce
Specialty sausages in puff pastry
with spicy sweet & sour sauce
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with walnuts, chervil, & yuzu juice
Crab, tuna, salmon, flying fish roe
Roasted Vegetables in Thyme Custard
Chipotle dipping sauce
Spicy yogurt sauce
Caramelized pears and cinnamon
Cajun spiced remoulade
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with Thai red curry
Twice baked with porcini & chive
Japanese Beef & Scallion rolls with soy mirin glaze
Sauce piquante
with goat cheese mousse
Wasabi & soy sauce
Riesling gelèe & date compote
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On sugar cane skewer with chile lime dipping sauce
with guava dipping sauce
Julienne of carrots & chive
with avocado salsa
Asian plum sauce
Fennel & sea salt dusted puff pastry
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1 ½ hours of Hors D’oeuvre
Select any 6 items from above 2 columns - $21.50 per person
Staff not included
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1 ½ hours of Hors D’oeuvre
Select any 6 items from above 2 columns - $28.00 per person
Staff not included
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Experience the Nicholas Roberts difference
Our highly skilled staff can prepare the following menu suggestions for either buffet style service or as plated course dinners.
Pricing varies depending upon the style of event and the number of items being prepared.
Please see our web site www.CookingwithNRG.com for sample menus with pricing.
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Entrees:
With chives & ginger carrot sauce
Pepper crusted, house specialty sauces
cherry port sauce
Gnocchi & béchamel cheese sauce
with mushrooms, bacon, pearl onions
With spinach, rice, shiitakes
Apple & prune stuffed with cider gravy
Pool of lobster glace
With cumin, turnips, green olives
Coconut red curry broth
Seaweed salad & Wasabi pepper sauce
Yogurt, mint, & ginger sauce
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Vegetables & Salads:
Soy lemon béarnaise & salmon roe
Swiss chard & nutmeg
Turnips, beet, carrots, pearl onions
With herb butter
Warm shallot vinaigrette
Crisp apples & toasted pistachios
Prosciutto, brown butter & sage
Lemon & herb butter
Apricots, dates, spiced pecans
Gorgonzola, walnuts, chervil, yuzu
Spinach, bacon, beet pickled eggs
Organic greens, pomegranates, pear
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Small Plates:
Rosemary Shrimp Skewers
Olive oil & lemon
Lamb Kebabs
Lavash, herb salad, yogurt sauce
Empanadas
Chicken, beef, spinach & cheese
Arugula & Rice Stuffed Peppers
With pine nuts & raisins
Scallop & Sea Bass Seviche
Tarragon, orange & grapefruit
Desserts:
Trio of Chocolate Mousses
In a martini glass or passed on porcelain spoons
Pine Nut & Lemon Sabayon Tart
With honeyed mascarpone
Chocolate Lollipops
With Grand Marnier sabayon
Mascarpone Cheese Cake
With Raspberry swirl
Pumpkin Custard Profiteroles
With maple caramel
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In our effort to bring the freshest and highest quality food available to your table,
Cooking With NRG works with producers both worldly and locally who believe in sustainable agriculture
and organic farming. We ask, therefore, for your understanding of the fact that certain
factors may effect the availability of specific products at times not always foreseeable.
We wish to assure you that if the situation arises where we are unable to secure a specific
product for your event we will work diligently to find a reasonable substitute for you and
thank you for your understanding of this matter.
22 Knight Street • Norwalk • CT • 06851 • (203) 838-5823 • www.CookingwithNRG.com
Copyright© 2005 by the Nicholas Roberts Group, LTD
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