Encore Catering

marinated grilled chicken with a cucumber radish slaw

marinated tender beef with shanghai slaw, and peanut soy vinaigrette

large grilled shrimp with scallions, avocado, sliced tomatoes, lettuce, cheddar cheese and red chili salsa

thin sliced smoked turkey with leaf lettuce, sliced tomatoes and cranberry cream cheese

slow roasted beef with carmelized red onion, leaf lettuce, provolone and a horseradish basil and aioli

grilled veggies, avocado, sprouts, radishes, sliced tomatoes, provolone cheese and a basil aioli

thinly sliced grilled eggplant with pesto aioli and fresh mozzarella cheese

spicy blackened chicken with sliced tomatoes, leaf lettuce, cheddar cheese and roasted red pepper aioli

diced marinated chicken with sliced cucumber, mixed greens, kalamata olives, sliced tomatoes, feta cheese and hummus

tuna salad with cashews, red grapes, leaf lettuce and provolone cheese

soba noodle salad, cucumber corn salad, mediterranean orzo salad, fresh fruit salad

marinated tender grilled chicken breast, mixed greens, radishes, carrots, sesame seeds, wontons, and scallions tossed with our own homemade sesame vinaigrette dressing

marinated beef or chicken topped with grilled peppers, onions, tortilla strips, diced tomatoes, and shredded cheddar cheese, and served with our homemade chili ranch dressing

tuna cashew salad, mediterranean chicken salad and or veggie salad, served on a bed of spring greens

hearts of romaine lettuce, chopped and tossed with feta cheese, green peppers, cucumbers, black olives, fava beans, green onions, and pita bread served with herb vinaigrette

sweet grilled shrimp and baby spinach tossed with shaved fennel, kalamata olives, apricots, feta cheese and served with citrus vinaigrette

seared ahi tuna tossed with spring green, tomatoes, olives, green beans, and red onion served with a light herb vinaigrette

with tangerine vinaigrette

filled chicken breast

braised beef

lemon risotto

with cilantro citrus vinaigrette

with salsa verde

with fava beans and feta cheese

with chick peas

with roasted fennel and pomegranate jus

with dipping sauces

with mascarpone and fig syrup

with baby cucumbers, asian pears, pecans and bleu cheese

with fresh peach reduction and grilled figs

with swiss chard and summer ratatouille

with zabaglione cream

with a sweet pea mint sauce

with pickled ginger and macadamia nuts

with wasabi peas, charred peppers and preserved lemon cous cous

with heirloom tomatoes, buffalo mozzarella and basil oil

with fresh lychee nut coulis

on fricca with shaved fennel

with romesco sauce

with white truffle oil

on grilled flat bread with tahini yogurt

stuffed olives

with whipped goat cheese

with balsamic shallot reduction

florida stone crab claws oysters on the halfshell

marinated with lemon grass and ginger with green curry

with a puttanesca dipping sauce

split and basted with a garlic lemon butter

with a spicy remoulade sauce

with drawn butter

bleu cheese and a warm pancetta vinaigrette

with fresh thyme

with dill butter

with fresh berries, peaches and sweet cream