Thank you for considering Eat Your Heart Out Catering Company, Inc.

You will find in this packet several typical menus, additional options, and other pertinent information to assist you in planning your holiday dinner party. Please know that we welcome your suggestions and we would be happy to custom design a holiday dinner party for you.

Please contact me or our Event Coordinator, Chloe Fennell. We would be happy to answer any questions and meet with you to show you photographs of our beautiful presentations.

Our prices are stable; we can guarantee prices up to six months in advance. We look forward to hearing from you!

From the Heart,

Monica Grinnell, President

Fall Feast

Hors d’oeuvres

• Vegetable crudite with a spinach dip
• Prawns with a citrus cocktail sauce
• Caramelized onion and Gorgonzola baby quiche

Buffet

• Grilled chicken wrapped with proscuitto with a herbed aioli
• Classic baked salmon garnished with dill and surrounded with lemon slices
• Scalloped potatoes
• Lightly cooked green beans tossed with lemonpepper butter and topped with crumbled bacon and blue cheese
• Caesar with whole romaine leaves, large croutons, and shaved Parmesan
• Artisan bread and butter
• Cranberry and pear crisp served with housemade whipped cream

Elegant Winter Evening

Hors d’oeuvres

• Gougere puffs filled with dried cranberries, green onions, mint, and cheddar cheese
• Warm crab and lemon dip with breadsticks
• Black olive tapenade with vegetable crudite

Buffet

• Roasted pork tenderloin served with Hood River apple and pear chutney
• Baked salmon filet with lemons and an herbed aioli sauce
• Roasted asparagus sprinkled with sea salt and black pepper
• Potato and fennel gratin
• Butter lettuce salad with dried cherries and applewood-smoked bacon tossed with a Roquefort vinaigrette
• Artisan bread and butter
• Pear and berry cobbler served with vanilla bean ice cream

Classic Holiday Dinner

Hors d’oeuvres

• Prawns on ice with citrus cocktail sauce
• Brandied chicken liver pate served with housemade
• Swedish rye bread and cornichons
• Roasted baby new potatoes filled with sour cream, bacon, and chives

Buffet

• Roasted turkey served with gravy and cranberry sauce
• Wild rice stuffing with dried fruits and nuts
• Big sugar ham with blood orange glaze, served with gourmet mustards
• Mashed potatoes with aged cheddar and applewood bacon bits
• Greens tossed with Asian pears, candied hazelnuts, Gorgonzola, and a pomegranate vinaigrette
• Cornbread and butter
• Pumpkin and pecan pies

Baby, It's Cold Outside

Hors d’oeuvres

• Crab cakes topped with remoulade sauce
• Roasted baby new potatoes filled with sour cream and caviar
• Stuffed mushrooms with lemon, almonds, parsley, and brown bread

Buffet

• Molasses glazed pork loin stuffed with winter fruits
• Chicken pot pie filled with apples and roasted fennel and topped with a gruyere crust
• Sweet onion bake
• Roasted garnet yams and sweet potatoes tossed with butter and fresh herbs
• Frisee winter bread salad with sautéed leeks and oven dried tomatoes
• Classic Caesar salad with whole romaine leaves, rustic croutons, and shaved Parmesan
• Artisan bread and butter
• Warm apple, cherry, and ginger bake

The Big Night

Hors d’oeuvres

• Antipasto of sliced cured meats, fine cheeses, marinated and pickled vegetables

Buffet

• Housemade Bolognese lasagna
• Penne pasta primavera tossed in a white sauce
• Roasted winter vegetables
• Mixed greens with Gorgonzola, sliced pears, crushed hazelnuts, and tossed with a balsamic dressing
• Baby spinach salad with slivers of red onions, wedges of orange, and pine nuts tossed in a blood orange vinaigrette
• Artisan bread and butter
• Assorted biscotti

Other Menus Available Upon Request

• Holiday Tea
• A Hanukkah Feast
• Mexican Holiday
• Salute! Food and Wine Dinner