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 Maitre 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
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
Housemade Fresh Bread
NOUVEAU BUFFET SELECTIONS
Venetian Chicken Breast Medallions
Prosciutto, Fontina Cheese, Sauce Pistou, Pistachios
Sautéed Sea Bass Filet
Pumpkin Seed Brown Butter
Pan Fried Gnocchi
Pecorino Cheese, Snipped Chives
Grilled Asparagus
Lemon Balsamic Vanilla Bean Butter
Spinach Pear Salad
Dried Pears, Gala Apples, Walnuts, Maple Vinaigrette
Kale Salad
Apricots, Avocado, Parmesan, Red Wine Vinaigrette
Walnut Cracked Wheat Bread
Potato Rolls
Pastries
Lime Cheesecake Pots, Gingerbread Dust
Tangerine “Kit Kat” Bars
Espresso Brownie Bites
SMALL PLATES/TAPAS SELECTIONS
Spring/Summer
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
Lemon Posset
Drunken Berries, Pistachio Crisps
Fall/Winter
Roasted Salmon
Panko Crust, Wasabi Potatoes, Caramelized Beets
Gnudi
Ricotta Dumplings, Bolognase Sauce, Petite Watercress
Char-grilled Lamb Rack Persillade
Mashed Parsnips, Pesto Hollandaise
Pear Frangipane Tart
Plum Caramel Sauce, Purple Door Cardamom Ice Cream
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
Open-Faced Shrimp Tamale
Steak, Potato and Morel Tart
First Course
Pear Napoleon Salad
Whole Bosc Pear Layered with Chevre
and Mizuna, Baby Greens, Borage Flowers,
Pear Wine Vinaigrette
Second Course
Cream of Artichoke Soup
Crushed Hazelnuts
Entrees
Char-Grilled Veal Rib Chop
Port Wine Glace, Champagne Squash Risotto Cakes, Vegetables Nicoise
Ciabatta
Mushroom Herb Rolls
Dessert
Warm Chocolate Turtle Soup with Turtle Candy and Vanilla Bean Frozen Custard
Coffee Cup Truffles
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
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
Budino
Mason Jar baked Chocolate Cookie Crust,
Italian Pudding, Salted Caramel
and Chantilly Cream
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 topped with Toasted Pecans
Pumpkin Cake
Spiced Cake with Brown Sugar Icing, Hot Buttered Rum Sauce & Candied Pecans
Assorted Biscottis, Cookies, Bars, Macaroons, and more...
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