Breakfast | Lunch | Dinner | Picnics | Cocktail Party SUGGESTED ENTREES Sliced Tenderloin of Beef in a Rosemary Demi-glace Grilled Herb Marinated Breast of Chicken Sliced Eye Round of Beef in a Portobello Mushroom Sauce Pasta Tossed with Shrimp, Chicken, or Italian Sausage in a Sun-dried Tomato Pesto Boneless Breast of Chicken in a Lemon Tarragon Crème Tenderloin Tips in a Burgundy Mushroom Demi Glaze Fresh Seafood Sautéed with Pasta and Finished with a Classic Alfredo Lobster, Shrimp, Scallops, and Crabmeat in a Creamy Newburg Sauce Shrimp and Chicken in a Lemon Picatta Sauce with Capers Baked Penne Pasta with Chorizo Sausage in a Spicy Marinara Grilled Tuna or Swordfish Steaks with a Lime Butter Tenderloin Au Poivre Sliced Pork Loin in a Creamy Dijonnaise Poached Salmon in a Lemon Dill Sauce Baked Tavern Ham with a Pineapple Glaze Roasted Turkey Breast with Sage Gravy Broiled Orange Roughy in an Herbed Lie   ACCOMPANIMENTS Oven Roasted New Potatoes Wild Rice and Water Chestnut Blend Herbed Potato Soufflé Au Gratin Potatoes Parmesan Smashed Redskin Potatoes Traditional Saffron Bread Stuffing Sweet Yellow Corn Baked Potato with Butter and Sour Cream Buttery Mashed Potatoes Seasoned White Rice Steamed Green Beans Honey Glazed Carrots Garlic Sautéed Squash and Zucchini Buttered Sugar Snap Peas Crispy Fresh Vegetable Sauté Sautéed Asparagus Spears Garlic Infused Sautéed Spinach Tuscan Eggplant Ratatouille Nutmeg Roasted Root Vegetables Winter Vegetables Baked in a Horseradish Crème ADDITIONAL SAUCE OPTIONS (Sauces Listed Below May be Substituted in the above Dinner Entrees) Lemon Pepper Velouté Classic Béarnaise Scotch Bonnet Barbecue Sauce Pesto Crème Cacciatore Cranberry Orange Chutney Sweet Soy Glaze Creamy Dijonnaise Marsala Wine Sauce Garlic Velouté Lemon Picatta wtih Capers Madeira or Burgundy Dem-glace Citron Crème Brandied Apple Cream Sauce Garlic Scampi Lemon Dill Champagne Mushroom Sauce Lemon Tarragon Crème COLD ACCOMPANIMENTS AND SALADS Layered Tomato and Mozzarella Drizzled with Balsamic Vinaigrette Mesclun Greens with Dried Cranberries, Crumbled Bleu Cheese, and Toasted Pecans Greek Salad with Feta, Kalamata Olives, R ed Onion, Chef’s Greek Vinaigrette Classic Caesar Salad with Chicken or Shrimp Fresh Garden Salad with Julienne Carrots and Grape Tomatoes Baby Spinach Salad with Mandarin Orange and Toasted Almonds with an Asian Vinaigrette Traditional Cobb Salad with Homemade Bleu Cheese Dressing Grilled Vegetables Drizzled with Olive Oil, Fresh Basil, and Cracked Black Pepper Mexican Black Bean Salad with Roasted Corn Marinated Vegetables in a Homemade Vinaigrette Classic Chef Salad with Ham and Provolone Cheese “Chopped” Antipasto Salad with Salami, Pepperoni, and Mozzarella Copyright © 2004 Rettew’s Catering 309 South Main Street, Manheim, PA 17545 717.665.9200