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LUNCH & DINNER
SIDE COMPLIMENTS
Raintree Catering
offers you the option of customizing your menu to suit your unique catering
needs and budget.
You may complete your
entrees with any of the following side dishes:
HERBED RICE PILAF (naturally low-fat).................................... 1.00 ROSEMARY RUSSET
POTATOES…………………….…...1.25
GARLIC HERBED ROTELLI OR LINGUINI................................. 1.25 Roasted with garlic and
rosemary.
GREEN BEANS FLORESTIERE..................................................... 1.50 GREEN BEAN CASSEROLE....................................................... 1.50
Sautéed with peppers, onions and garlic.
Simmered in Mushroom Sauce and topped with French Fried
COUNTRY CREAMED POTATOES............................................. 1.50 Onions.
We leave the skins on and then fold in green onions,
sour cream, EGG ROLLS..................................................................................... 1.50
and spices and topped them with cheddar cheese. Served with Sweet-n-Sour
Sauce, Soy Sauce and hot mustard.
TRADITIONAL BROWN GRAVY...................................................
.50 Substitute for a dinner
roll........................ Add.......................... 1.00
WHOLE BAKED POTATOES......................................................... 2.50 GARLIC & HERBED GLAZED MIXED
VEGETABLES........... 1.50
Served with sour cream, butter and chives.
STEAMED SPRING VEGETABLE MEDLE……….................... 1.50
SAVORY SAGE STUFFING............................................................ 1.25 SOFT ITALIAN BREADSTICKS.................................. each.. 1.00
FRIED RICE WITH BAY SHRIMP.................................................. 1.75 As a dinner roll substitute...........................................................
.50
HOT
LUNCHEONS AND DINNER ENTREES
These entrees include a Garden Salad with 2 dressings and your choice of
homemade rolls or garlic toast.
Note: Add $1.25 per person to
substitute all white meat with chicken entrees.
We
recommend adding rice or pasta noodles to these entrees. Please see Side Compliments
for prices.
Slices of roasted turkey atop
broccoli florettes, topped with bacon strips Thin slices of sirloin
steak are sautéed with green and red pepper
and white Mornay BBQ
sauce.
strips, mushrooms, onions and topped with a peppercorn, garlic,
BAR-B-QUE CHICKEN................................................................... 6.00 and
Grilled bone-in chicken breast and thigh coated with
our tangy hickory BEEF STROGANOFF.............................................................. 7.00
smoked BBQ sauce.
Sirloin tips, onions, mushrooms and garlic simmered in a sherry sauce
CHICKEN PAPRIKASH................................................................... 6.00 sauce enhanced with
sour cream.
Fillets of chicken summered in a sour cream, onion and
paprika sauce. HUNGARIAN BEEF GOULASH............................................ 7.00
CHICKEN
PICCATA........................................................................ 6.25 Sirloin tips lightly browned and simmered with onions
and garlic in
Tender chicken medallions sautéed until golden brown
and served with a
light Paprika sauce.
white wine, garlic and caper butter. BEEF BOURGINIONE............................................................. 7.25
CLASSIC
CHICKEN MARSALA............................................... 6.25 Beef tips sautéed with garlic and pearl onions,
simmered in a demi-glaze
Tender chicken is dusted in seasoned flour, sautéed and
topped with a
with a hint of smoked bacon.
mushroom garlic and
CHICKEN
CHASSEUR.................................................................... 6.25 Tender medallions of pork dusted in flour and sautéed
until brown,
Chicken fillets are simmered in a burgundy demi-glaze
with garlic, onions,
topped with a peppercorn and cognac demi-glaze.
diced tomatoes and mushrooms.
CACTUS PORK....................................................................... 7.25
ISLAND
COCONUT CHICKEN.................................................... 6.50 Pork tips are simmered in a Nopalitos (cactus), onions
and Green
Coconut breaded chicken fillets are deep fried to a
golden brown and tossed
Chile Sauce lightly spiked with Tequila.
With pineapple, broccoli, red and green bell peppers in
a Pineapple Grand PORK TARRAGON................................................................ 7.25
Marnier Sauce.
Pork
loin is tenderized and sautéed with artichoke hearts, fresh
CHICKEN
FRANCAISE................................................................... 6.25 mushrooms and onions in a White Wine Tarragon Cream
Sauce.
Chicken fillets are dipped in an egg batter, sautéed
and topped with a
GRILLED FISH....................................................................... 9.50
White wine Lemon Cream Sauce.
Swordfish Steak is charbroiled and served with your choice of caper
CHICKEN
FLORENTINE................................................................ 6.50 lemon butter or garlic butter.
Breaded chicken medallions sautéed with mushrooms and
topped with a EGG AND CHEESE TORTELLINI....................................... 6.75
Spinach Swiss Cheese Cream Sauce.
Served with Marinara Sauce or Parmesan Alfredo Sauce.
CHICKEN
CERANO........................................................................ 6.75 JUMBO STUFFED PASTA
SHELLS................................ 7.00
Tender chicken medallions sautéed to perfection with
sun-dried tomatoes,
Tender pasta shells are stuffed with Spinach and Ricotta Cheese,
artichoke hearts, fresh mushrooms and garlic in a
CHICKEN
CORDON BLEU............................................................ 7.50 for an additional $1.00 per person.
Classic chicken breast stuffed with hickory smoked ham
and Swiss cheese, VEGETARIAN LASAGNA.................................................... 7.50
then topped with a delicate Dijon Crème Sauce.
Tasty vegetable medley layered with lasagna noodles, Ricotta and
SWISS STEAK.............................................................................. 6.50 Mozzarella served in your choice of either White
Parmesan Bechamel
Tenderized top round steaks lightly floured and
browned, served with a
Crème or Red Marinara.
Garlic, onion, tomato and green pepper brown
sauce.
HEARTY ITALIAN BEEF LASAGNA.................................. 7.75
TRADITIONAL
HICKORY-GLAZED MEATLOAF..................... 6.00 Lasagna entrees must be sold in increments of nine.
To substitute
Antipasto salad for regular salad............. Add... 1.50