LEE JOHN’S IS A CUSTOM CATERER. WE DESIGN INDIVIDUALIZED MENUS TO SUIT YOUR UNIQUE STYLE AND TASTES. THE MENUS LISTED HERE ARE JUST A SAMPLING OF THE EXCEPTIONAL CUISINE WE HAVE TO OFFER – THE POSSIBILITIES ARE ENDLESS!
Chef Louie’s culinary expertise shines when he is inspired by ethnic menu requests. As our tag line implies, “Ethnic Flavor…. Modern Interpretation”. When asked what makes his dishes so spectacular, he was once quoted as saying, “It is the Spices Man!” Our kitchen is reminiscent of flavors from around the world ready to tantalize your guests!
BRUNCH
SELECTIONS
​
​
​
Pan Fried Cheese Blintzes
Golden Crepes, Sweetened Cream Cheese, Lemon Curd, Maple Blueberry Sauce
​
Cheesecake French Toast Strata
Buttery French Toast, Custard Crème with a Streusel topping
​
Fresh Fruit
Fresh, Seasonal Fruit served in a Martini Glass
​
Hickory Baked Ham
Ginger Rum Glazed Hot Ham
​
Lobster and Shrimp Crepes Thermador
Tender Crepes filled with seafood with a Sherry Scented Cream
​
Poached Salmon with Leeks
Lightly Poached Salmon & Leeks with Fresh Dill in a White Wine Reduction
​
Strawberry Orange Salad
Fresh Mint, Fresh Strawberries & Oranges in Grand Mariner
​
Salad Nicoise with Shallot Vinaigrette
Tuna, New Potatoes, Hard Boiled Egg, Green Beans, Nicoise Olives
​
Cinnamon Ginger Scones
Flaky Pastries with Candied Ginger & an Orange Glaze
​
Spiced Belgian Hot Chocolate
Hot and Fresh Cocoa with a Chai Spice Blend
​
Peach Shortcakes with Rum Cream
Housemade Shortcake with Ginger Peaches and Rum Cream
​
Lemon Cheese Cream Puffs
Flaky Pastry with a Cheesecake filling
​
Blueberry Crumb Cake with Honey Butter
Crumbly Cinnamon & Blueberry Streusel with sweet Whipped Butter
Our Brunch Menus include:
Locally Roasted Fair Trade Dark Roast Coffee, Hot Tea,
Turbinado Sugar, Cream and Orange Juice
PLATED DINNER
SELECTIONS
​
​
Chicken Persillade – Chef Louie’s Specialty
Medallions of Boneless Chicken Breast,
Garlic Crumb Crust, Five Spice Cream
​
Hot Skillet Sirloin Filet & Sea Scallops or Prawns
Gently Cooked Steak with Seafood & Brie Cream with Maître d’ Butter
​
Grilled Flat Iron Steak
Grilled & Sliced Flat Iron Steak with Choice of Sauce:
*Five Spice Cream *Rosemary Glace *Guinness Stout Reduction
*Sauce Bordelaise with Mushrooms & Herbs
​
Chilean Sea Bass
Pan Seared Sea Bass in a Tarragon Mustard Cream
First Course
Bride's Salad
Romaine, Radicchio, Bibb, Spinach, Hearts of Palm, Chives,
Enoki Mushrooms, Raspberries, Duo Raspberry Vinaigrette
​
Spinach, Arugula, Orange Salad
Ginger Maple Vinaigrette, Curried Pecans
​
Caesar Salad Maison
Romaine, Peppercorns, grated Pecorino,
Garlic Croutons, Creamy Caesar Dressing
​
Salad in the Red
Red Oak Leaf, Beets, Pomegranate Seeds,
Marcona Almonds, Craisins, Poppy Seed
Vinaigrette, Balsamic Vinaigrette
​
​
Starches
Israeli Cous Cous
Currants, Almonds, Coriander *available Gluten Free*
​
Polenta Stack
Polenta, Eggplant, Purple Basil, Beefsteak Tomato, Fontina, Sugar Snap Peas,
Caramelized Onion with a Smoked Tomato Coulis
​
Salmon Filet & New England Crab Cake
Pan Seared Alaskan Salmon with Tomato Basil Champagne Sauce
​
Yukon Gold & Artichokes in Phyllo
Mashed Potatoes and sautéed Artichokes in baked Phyllo Dough
​
Oven Roasted Red Potatoes
Roasted potatoes with Mint, Garlic, Cracked Black & Pink Peppercorns
​
Red Quinoa
Cooked with Seasonal Mushrooms & Leeks
​
Chantilly Herbed Mashed Potatoes
Whipped Potato with Cilantro,
Scallions, Parsley, Tarragon & Garlic
​
Wild Rice
Orzo, Brown Rice, Wheat Berries, Onions,
Pinenuts & Dried Apricots
​
Choice of Vegetable:
*Caramelized Root Vegetables *Grilled Asparagus *Vegetable Julienne
*Fresh Green Beans *Carrot Tourne *Elote *Asian Saute
​
Boulanger
Rosemary Sourdough, Rich Potato Rolls, Rosemary Ciabatta,
Feta Olive Ciabatta, Cheddar Garlic Ciabatta, Caramelized Onion,
Tomato Basil Focaccia, Fennel Manchego Focaccia, Pecan Craisin,
Cheese Roasted Pepper Focaccia, Spinach Asiago Focaccia, Seeded Wheat,
Cheese Dill Onion Rolls, Masa Corn Rolls, Ricotta Herb Rolls, Classic Rye,
Buttery "Ziggy" Rolls, Honey Cracked Wheat Walnut Bread
​
​
SMALL PLATES/TAPAS SELECTIONS
​
Hot
​
Seared Sea Scallops
Grilled Asparagus, St. Andre Cream, Toasted Hazelnuts
​
Roasted Pepper Chowder
White Cheddar, Taso and Sicilian Pesto Grilled Cheese
​
Boston Beach Jerk Spareribs
Cuban Mojo Grilled Vegetable Salad
​
Warmed Chevre
Garlic Toasts, Tomato Concasser
Clams El Faro
Clams, Sherry, Prosciutto, Onions
​
Chorizo-Filled Dates
Wrapped in Bacon
​
Mussels
Ham, Peppers and Tomatoes
Barbeque Brochettes
Swordfish, Peppers, Bacon
Cold
Roasted Salmon
Panko Crust, Wasabi Potatoes, Caramelized Beets
​
Gnudi
Ricotta Dumplings, Bolognaise Sauce, Petite Watercress
​
Char-grilled Lamb Rack Persillade
Mashed Parsnips, Pesto Hollandaise
​
Pear Frangipane Tart
Plum Caramel Sauce, Purple Door Cardamom Ice Cream
​
Grilled Chicken Salad
Chilled, with Serrano Peppers
​
Jumbo Shrimp
Sherry-Garlic Sauce, Fresh Parsley
​
Ceviche of Scallops
Lime Tortilla Marinade
Salads
Jumbo Shrimp
Sherry-Garlic Sauce, Fresh Parsley
Squid and Celery Salad
Warm Salad with Cumin Seed
​
Mushroom Salad
Tomato, Scallions, Cilantro
​
Roasted Eggplant & Tomato Salad
​
​
INDIAN BUFFET MENU​
​
Passed Appetizers
​
Char-grilled Lamb Kebobs
Coriander Chutney
​
Samosas
House made Pastry Filled with Potatoes, Peas, Onions, Spices, Mint Chutney
​
Pakoras
Potato and Spinach Fritter with Yogurt Dip
​
Buffet
​
Chicken Curry
Chicken Breasts, Onion, Garlic, Ginger, Tomatoes, Coconut Milk
​
Palak Paneer
Spinach, Mild Cheese, Tomatoes, Garlic, Onions, Spices
​
Fried Indian Fish Pakora
Chutney, Lime, Tomatoes
​
Pulao Rice
Basmati Rice, Peas, Cumin, Ghee
​
Boondi Raita
Yogurt Sauce
​
Grilled Nan Bread
​
Chapati Bread
MEDITERRANEAN SELECTIONS
​
Passed Appetizers
​
Chicken Skewers Avgolemeno
​
Eggplant “Caviar”
​
Kofta Bistro Burger
​
Entree
​
Israeli/Fattoush Salad
Pita, Tomatoes, Cucumbers, Peppers, Red Onions, Pepperocini, Feta, Red Wine
Vinaigrette
​
Turkish Lamb Chops
Coriander Crust, Tahini Lemon Sauce
​
Prawns Kabasa
Served on Rice Pilaf with Cumin, Tomato Sauce and Pine Nuts
​
Grilled Tri-Color Peppers
Toasted Sesame Butter
​
Yia Yia’s Roasted Potatoes
​
Kalamata Olive Bread
​
Dessert
​
Chef Louies Baklava Parfait
​
Anise Butter Cookies
​
Spirited Athenian Cafe
BUFFET SELECTIONS
​
Sicilian Chicken Breast
Stuffed Boneless Breast, Ricotta, Pine Nuts, Spinach & Sun-dried Tomato Cream
​
Roasted Lamb
Lamb Loin roasted with Garlic Cloves and Fresh Oregano
​
Chateaubriand
Roasted Beef Tenderloin, Rosemary Glace’ D Viande or Dijon Cream
​
Beef Brochette
Marinated Beef Tenderloin skewered, Red Peppers, Mushrooms, Onions
Salmon Filet
Pan Seared Salmon with a Tomato Basil Champagne Sauce
​
Pork Au Poivre
Sautéed Pork Tenderloin, Apple Jack Brandy with 3 Peppercorn Sauce
​
Panache of Grains
Orzo, Wild & Brown Rice, Onions, Cooked in Chicken Stock, with Pecans & Dried Apricots
​
Sauté of Green Beans
Fresh Beans lightly sautéed in Lemon Balsamic Butter
Oven Roasted Potatoes
Red Potatoes, slow roasted with Mushrooms, Rosemary and Butter
​
Israeli Cous Cous
Cous Cous seasoned with Cumin, Coriander, Cinnamon, Cilantro, Red Pepper & Currants
​
Salad Maison
Mesclun, Tangy Champagne Dressing, Neuske’s Bacon, Grated Swiss, Garlic Croutons
​
Serbian Salad
Tomatoes, Cucumbers, Peppers, Scallions, Kalamata Olives, Feta & Red Wine Vinaigrette
​
Housemade Fresh Bread
​
​
NOUVEAU SELECTIONS
​
Passed Appetizers
​
Pan-Fried Indian Chicken Cakes
Cilantro & Curry Oil
​
Open-Faced Shrimp Tamale
Served on an Asian spoon
​
Vegetarian Samosas
Potatoes & Peas, Yogurt Mint Dip
Steak Taco
Pico de Gallo
​
Masa Grilled Cheese
Sundried Tomato, Olive Tapenade
​
First Course
​
Pear Napoleon Salad
Whole Bosc Pear Layered with Chevre
and Mizuna, Baby Greens, Borage Flowers,
Pear Wine Vinaigrette
Waldorf Salad
Apples, Raisins, Walnuts and celery in Dijon Cream
Serbian Salad
Tomatoes, Cucumbers, Peppers, Scallions, Kalamata Olives, Feta Cheese
Balsamic Vinaigrette
​
Second Course
​
Cream of Artichoke Soup
Crushed Hazelnuts
Crab Martini
Stemmed glass displayed with Mango, Tomatoes, Artichoke, Crab Meat,
Cilantro Citrus Vinaigrette, Crab Claw, Nasturtium
​
Entrees
​
Char-Grilled Veal Rib Chop
Port Wine Glace, Champagne Squash Risotto Cakes, Vegetables Nicoise
Ciabatta, Mushroom Herb Rolls
​
Chicken Persillade in Garlic Crumb Crust
Five Spice Cream, Tomato Concasser, Julienne of Seasonal Vegetables,
Potato Gnocchi in Roasted Pine Nut Butter
​
Steamed Halibut
Ginger Acorn Squash, Wasabi Tobiko Sauce, Sumac Butter,
Spring Bean Ragout, Micro Greens
​
Lobster Thermador & Roasted Steer Tenderloin
Thermador: Chunk Lobster meat, Sherry Scented Wild Mushroom Cream
Tenderloin: Sauce Aupoivre, Artichoke and Yukon Gold Strudel, New Baby Carrots
​
Pan Seared Salmon Fillet
Vegetables Julienne, Charamoula Sauce
​
Char-Grilled 12oz. Ribeye Steak
Pan-seared Cantonese Noodles, Cilantro, Scallions, Sesame Oil,
Asian Green Beans, Red Peppers, Bok Choy, Corn, Fried Mung Bean Noodles
​
Dessert
​
Turtle Soup
Warm Chocolate Turtle Soup with Turtle Candy and
Vanilla Bean Frozen Custard
​
Budino
Mason Jar layered with Butterscotch Custard, Cookie Crumble
and Salted Caramel Sauce
​
Apple Cheesecake Phyllo Purse
Warm Cranberry Brown Butter Sauce
​
Pumpkin Cake
Brown Sugar Icing, Toffee Sauce, Roasted Pecans
PASTRY/ DESSERT SELECTIONS
​
Apple Blueberry Cobbler
Fresh Baked Fruit Cobbler
with Maple Ice Cream
​
Guinness Chocolate Cake
Rich Cake, Raspberry White Mousse
with Mixed Berries and Fresh Mint
​
Citrus Martini
Lemon Curd & Sour Cream Lime Mousse
topped with Seasonal Berries
​
Chocolate Truffle Cake
Salted Caramel Milk Chocolate Mousse,
Triple Chocolate Crunch Bark
​
Southern Pecan Tart
Brown Sugar Cheesecake Mousse in a
buttery Tart Shell with Caramel Sauce
​
Deconstructed Turtle Cheesecake
Pecan Shortbread, Cheesecake Mousse,
Belgium Chocolate Sauce,
Brown Butter Caramel, Toasted Pecans
​
Chocolate Star Anise Cake
Coffee Almond Mousse, Spiced Port Wine Sauce
​
Peach Cobbler
Cinnamon Ice Cream, Tuile Crisps
​
Luscious Lemon
Lemon Mousse Trifle, Lemon Wafter, Lemon Brown Butter on a Lemon Tart
​
Bananas Foster
Chef sautéing Bananas with Rum, Crème de Banana, Butter and Brown Sugar, Served
with Frozen Cinnamon Custard and Spiced Shortbread
​​
​
​
Assorted Biscotti, Cookies, Bars, Macaroons, and more...
​
​
​
​
GLOBAL STATIONS SELECTIONS​
​
Chef Louie’s Indian Curry Bar
Chicken Tikka Masala
(a signature dish)
​
Shrimp in Green Curry Sauce
Onions and Tomato
​
Seasonal Vegetable Curry
​
Basmati Rice, Nan Bread
​
Pasta
Tuscan Cheese or Mushroom Ravioli
Diced Tomatoes, Fresh Basil, Garlic Cream, Parmesan
​
Cavatelli
Braised Short Ribs, Sauce Bolognaise,
Pecorino
​
Housemade “Pizza” Foccacia
​
Grissini
​
Marinated Cucumber Tomato Salad
​
Latin Grill
Mojo Martini
Martini Glass Filled with Black Beans and Rice, Mojo Chicken, Scallions, Chili Verde
​
Classic Cubano
Pork, Ham, Swiss, Mustard, Mayo, Pickles
​
Plantain Chips
​
Grilled Lemon Asparagus
​
Roasted Garlic Fingerling Potato Salad
COCKTAIL PARTY SELECTIONS
At the Bar
Chile Lime Cashews
​
Passed Appetizers
Brie, Pear and Almond Phyllo Purse
​
Chicken and Neuske’s Bacon Brochette
Molasses Glaze
​
Croque Madame
Grilled Turkey, Brie, Pear Chutney
​
Prosciutto Wrapped Shrimp Skewers
Boursin Sambuca Crème
​
Asian Spoon
Smoked Thai Chicken Salad, Wasabi Sesame Seeds
​
Petite Watermelon, Ricotta Salata and Jicama Skewers
Balsamic Glaze
​
Stationary Appetizers
​
Chile Relleno Fondue
Green Chiles, Red Peppers, Monterey Jack Cheese, Chevre, French Baguettes and Seasoned Tortilla Chips
​
Soup Bar
Mini Shots of: Lobster Brie Bisque, Squash Pepita, Roasted Tomato Corn Chowder, with House Made Rosemary Bread Twists
​
Southwest Grill
Sourdough Bread Filled with Grilled Chicken or Beef Tenderloin, Cheese, Cilantro, Roasted Pepper Relish
​
Accompaniments
Ancho Crème Fraiche, Guacamole
​
Grilled Fanned Chicken Breast
Parma Ham, Sopresseta, Assorted Olives, Lemon Aioli
Housemade Potato Rolls