Plated Entree
The following items are a sampling of main courses that Windows Catering Company can provide.
Poultry / Pork
Chicken Roulade
medallions of farm raised breast of chicken filled with spinach and shiitake mushrooms, served with a wild mushroom sauce, accompanied by an apple-shaped potato croquette, California green asparagus, baby carrots and roasted red peppers, with a tarragon beurre blanc
Breast of Chicken with a Wild Mushroom and Herb Crust
pan seared chicken breast, garlic mashed potatoes, roasted zucchini, sun-dried tomato and artichoke ragout
Lemongrass Chicken
boneless breast of chicken marinated in lemon grass, Thai basil, sweet garlic, a touch of chili, seasoned jasmine rice timbale, watercress, grilled scallions
Farm-Raised Chicken Paupiette
filled with golden Mantel raisins, spinach and toasted pignoli nuts set atop a stack of white and green asparagus with soft polenta mascarpone in a lemon thyme beurre fondue
Loin of Pork Stuffed with Dried Fruits
loin of pork stuffed with apricots and prunes, served with a mustard reduction sauce, buttered spaetzle and wine-braised red cabbage
Vegetarian
Portobello Mushroom Tower
grilled portobello mushroom cap filed with a sweet potato puree topped with crispy Tobago onion strings, with sauteed broccolini florets and roasted red pepper with a wild mushroom sauce
Phyllo Bundle
a melange of sauteed vegetables wrapped in a phyllo bundle with asparagus spears and red pepper coulis
Giant Spring Roll
with wok fired Napa cabbage, tofu, firecracker peppers and snow pea shoots with a chile-lime vinaigrette
Pasta Roulade
pasta pinwheel stuffed with a blend of ricotta, Parmesan and mozzarella cheeses in a tomato fondue with roasted vegetables
Asparagus and Sundried Tomato Risotto
with shaved pecorino cheese under crispy asparagus strings
Saffron Scented Couscous
with a tagine of roasted vegetables in a spicy harissa broth
Sweet Potato Agnolotti
with sage cream and brown butter
Asian Tofu Stir-Fry
Szechwan stir-fried Asian greens, sliced tofu, green onion, toasted sesame seeds, ginger, cilantro, red chillies with teriyaki vinaigrette
Fish/Seafood
Gambas al Ajillo
pan roasted Spanish garlic shrimp on soft polenta with Maryland crab, grilled zucchini, spiced shrimp broth
Grilled Virginia Trout on Sweet Onion Crepes
grilled smoked trout on sweet onion crepes, mustard greens, horseradish broth
Paprika Dusted Alaskan Halibut
roasted filet of halibut with baby French beans, oven-dried roma tomatoes and crisp potato-leek cakes
Tomato, Basil, Mozzarella Stuffed Salmon
salmon filet pocket with fresh buffalo mozzarella, yellow and red tomato concasse, basil julienne, micro basil, broccoli rabe, angel hair pasta, and chunky tomato garlic vinaigrette
Japanese Lacquered Filet of Salmon
seared Atlantic salmon snap peas, straw mushrooms and rice noodles, miso broth
Chile and Honey Glazed Snapper
grilled snapper with red pepper, spinach, queso blanco tamale, fava bean and zucchini sauté, ancho chile honey sauce
Maryland Rockfish and Crab
citrus dusted, grilled rockfish on Silver Queen corn and lump crab ragout, green beans, Old Bay peewee potatoes, lightly-spiked Tabasco roasted red pepper tomato cream
Lobster Ravioli
Maine lobster, ricotta, mozzarella and Parmesan cheeses with baby corn and green peas, lobster cream sauce
Beef/Lamb
Wood-Grilled Harris Ranch Beef Tenderloin
served with Oregon morel mushrooms, fava beans, California green asparagus, smoked potato puree in a red wine bordelaise
Barolo Beef Tenderloin
tenderloin of beef roasted over grapevine on butternut squash farro with baby Brussel sprouts, mushroom Barolo wine sauce
Four Story Hill Farm Dry-Aged Prime Rib of Beef
served with Porcini mushrooms, roasted cipollini onions, California green asparagus, potato crouquete in a Merlot sauce
Hong Kong Filet of Beef
on rock lobster chow mein with sesame noodles, bok choy, grilled green onion and roasted peppers
Grilled New York Strip Steak
with potato Brie pie and a melange of seasonal vegetables with a cracked peppercorn sauce
Pan-Roasted Colorado Lamb Medallions
with arugula and pine nut crust, Mediterranean vegetables and basil polenta cake, with rosemary and thyme jus
Chimney Smoked Hendler Farm Veal Chop
served with truffled Yukon Gold potato puree, haricot vert, grilled plum tomatoes and creamy chantrelle mushrooms with sauce diable
Baby Rack of Lamb on Spring Pea Risotto
baby lamb chops with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers, rosemary jus
Dual Entrees
Roast Tenderloin of Beef and Chicken Roulade
filet of beef rubbed in rosemary, thyme, garlic and peppercorn, and farm-raised breast of chicken filled with Prosciutto ham, Emmenthaler cheese, roasted red pepper and arrowleaf spinach served with Gruyere potato diamonds and roasted golden beets with a roasted shallot and cremini mushroom sauce and a light basil sauce
Maine Lobster Tail and Grilled Coleman Ranch Tenderloin of Beef
served with herbed stuffed plum tomato, asparagus spears, white corn flapjack with sauce Béarnaise
Kobe Beef Short Ribs and Grilled Maryland Rockfish
Kobe beef boneless braised short ribs and rockfish filet with Yukon gold potatoes, oven roasted beets and French green beans with a Merlot sauce and a citrus fondue
Sesame-Crusted Chicken with Fire-Cracker Shrimp
boneless free-range breast of chicken in an orange glaze with fire cracker shrimp, sweet bok choy and long beans with jasmine rice
Grilled Snapper Filet and Brioche-Crusted Lamb Chop
served on a Mediterranean sauce of chopped tomatoes, onions, black olives and capers, with an eggplant timbale