KEITH GRACE CULINARY IMPRESARIO

MENU -A
MINI BLT'S -phyllo stars stuffed with zesty mayonaise,honey cracked black pepper bacon, crisp greens topped with roma tomatoes.(southern chicken salad can be substituted for bacon or both can be served) ITALIAN MEATBALL MARTINI - italian meatballs skewered and braised with bloody mary sauce topped with kalamato green olives soaked in a vodka vermouth reduction. ALASKAN LOBSTER SALAD - lobster meat mix with an array of ingredients served with lavish and tea crackers. FILET MIGNON -seared beef tenderloin brushed with henry bain sauce served with dijon mustard, horseradish condiments and silver dollar rolls. SHRIMP PASTA - sea shell pasta tossed with blackened gulf shrimp herbs, spices and alfredo sauce topped with asiago cheese. CHICKEN DIANE - sauted chicken tenders smothered with broccoli, mushrooms and a succulent white wine sauce topped with french fried onions. PARSNIP MASHED POTATOES - creamy fluffed mashed potatoes infused with parsnips, shallots and chives. ASPARAGUS ALMONDINE - steamed fresh asparagus with toasted almonds and cucumber dill sauce. ORZO PILAF - orzo pasta tossed with carrots, celery, spring veggies, herbs, spices and olive oil. CREAMED SPINACH -fresh spinach and heavy cream baked to perfection. FRUIT TRAY - seasonal fruit arrangement BEVERAGES - bottled water, soft drinks/sweet tea

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU -B
SHRIMP COCKTAIL-jumbo shrimp boiled in court bouillon served with tangy cocktail sauce. MARYLAND CRABETTES -Maryland crab lump meat and panko blended together with classic herbs and spices croquetted to perfection served with aioli/hollandaise sauce. ANTIPASTO PLATTER an arrangement artichoke hearts, pepperoncinis, pickled roma tomatoes, herb goat cheese, prosciutto ham and Italian hard salami dusted with fresh basil and oregano drizzled with olive oil and red wine spritz. CHICKEN MARSALA - sauted chicken tenders smothered in a Marsala mushroom sauce. CUBANO PORK - pork tenderloins marinated in garlic and fresh mustard seared with a lemon caper and tomato remoulade served with silver dollar rolls. TERIYAKI BEEF -prime top round roasted with herbs and spices drenched with teriyaki ajus topped with toasted sesame seeds. EGGPLANT PARMESAN -medallions of eggplant breaded with parmesan cheese and herbs blend baked to golden brown served with marinara sauce. ASIAN STIR FRY -snow peas, sugar snap peas, carrots, broccoli, red onion, yellow and red bell peppers stir fried in soy sauce topped with toasted sesame seeds. POTATOE LYONAISE roasted with a sour compound butter. -scallop red potatoes cream and rosemary

FRUIT TRAY - arrangement of seasonal fruit. BEVERAGES - bottled water, soft drinks/sweet tea.

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU C
GARDEN SALAD - mix field greens or iceberg lettuce, cherry tomatoes, shredded carrots, cucumbers, eggs, grated cheese with ranch, Italian, vinegeratte choices of dressings. SHRIMP COCKTAIL- jumbo coastal shrimp boiled in a court bouillon served with a tangy cocktail sauce. ANTIPASTO PLATTER- an arrangement of artichoke hearts, pepperoncinis, pickled vine ripe tomatoes, herb crusted goat cheese, prosciutto ham, Italian hard salami, fresh basil, oregano, drizzled with virgin olive oil and red wine spritz. MINI CSLT'S -mini Phyllo stars stuffed with southern pecan chicken salad, crisp greens and diced roma tomatoes. ITAILAIN MEATBALL MARTINI - skewered Italian seasoned meatballs braised with a rich bloody mary sauce and vodka vermouth hydrated green kalamato olives. CHICKEN MARSALA - sauted chicken tenders and mushrooms smothered with Marsala sauce. FILET MIGNON -beef tenderloin brushed with henry bain sauce served with silver dollar rolls Dijon mustard and horseradish sauce condiments. SEASONAL WILD RICE - an earthly blend of steamed seasonal long grain rice. ALASKAN SALMON filet of salmon seasoned with aromatics of the sea, lemon juice, butter and olive oil. EGGPLANT PARMESAN - eggplant medallions breaded with herbal parmesan blend baked to golden brown served zesty marinara. ASIAN STIR FRY - snow peas, carrots, sugar snap peas, broccoli, red onion, yellow and red bell peppers stir fried with a lite Asian glaze and toasted sesame seeds.

FRUIT TRAY -assorted seasonal fruits. BEVERAGE - bottled water, soft drinks, sweet tea.

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU D
MINI BLT'S - Phyllo stars stuffed with zesty mayonaise,honey cracked black pepper bacon, crisp greens topped with roma tomatoes.(southern chicken salad can be substituted for bacon or both can be served) ITALIAN MEATBALL MARTINI _ Italian meatballs skewered and braised with bloody mary sauce topped with kalamato green olives soaked in a vodka vermouth reduction. ALASKAN LOBSTER SALAD -Lobster meat mix with an array of ingredients served with lavish and tea crackers. FILET MIGNON - Seared beef tenderloin brushed with henry bain sauce served with Dijon mustard, horseradish condiments and silver dollar rolls. SHRIMP PASTA - Sea shell pasta tossed with blackened gulf shrimp herbs, spices and Alfredo sauce topped with asiago cheese. CHICKEN DIANE - Sauted chicken tenders smothered with broccoli, mushrooms and a succulent white wine sauce topped with french fried onions. PARSNIP MASHED POTATOES - Creamy fluffed mashed potatoes infused with parsnips, shallots and chives. ASPARAGUS ALMONDINE- Steamed fresh asparagus with toasted almonds and cucumber dill sauce. ORZO PILAF- Orzo pasta tossed with carrots, celery, spring veggies, herbs, spices and olive oil. CREAMED SPINACH - Fresh spinach and heavy cream baked to perfection. FRUIT TRAY - Seasonal fruit arrangement BEVERAGE - bottled water, soft drinks, sweet tea.

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU E

MEATLOAF PALM HAM MACARONI and CHEESE COLLARD GREENS SAVORY MASHED POTATOES BROCOLI STIR FRY ROASTED RED POTATOES HAWAIN DINNER ROLLS BOTTELED WATER SWEET TEA

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU F
SHERRY CREAM CHICKEN PARMESAN TILAPIA VEGETABLE MEDLEY ORZO PILAF GNOCCHI ASPARAGUS GARLIC BREAD BOTTLED WATER SWEET TEA

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU G
CHICKEN PICATTA BEEF POT ROAST SAFFRON YELLOW RICE NEW POTATOES FRIED CABBAGE HARICOT VERTS DINNER ROLLS BOTTLED WATER SWEET TEA

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU H
BOWTIE SEAFOOD PASTA MAPLE GLAZED SALMON WILD RICE GREEN BEAN ALMONDINE SUGAR SNAP PEAS BOTTLED WATER SWEET TEA

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380

KEITH GRACE CULINARY IMPRESARIO

MENU I
BURBON JERK CHICKEN ITALIAN LASAGNA ORANGE GLAZED CARROTS DIRTY RICE BAKED PINEAPPLE YAM POTATOES HAWIAN DINNER ROLLS BOTTLED WATER SWEET TEA

P.O. BOX 2479

J O N E S BO R O, G EO RG I A 3 023 8

kthgrc@att.net 770- 851 - 6 380