Catering

A great style of contemporary dining, Le Saucier showcases a beautiful and delicious display presentation of a variety of culinary dishes where your guests can directly view the menu and select what are they wish to enjoy. We are keen to check the very smallest detail of every aspect of your event. Le Saucier’s Smorgasbord will surely impress each one of your guest. Our event coordinator will work closely with you to accommodate every need. All quantities are base on the party size and include freshly brewed Colombian coffee, decaffeinated coffee and assorted teas.

Seated Banquets	Carving Stations
Themed Menus	Hors d'oeuvres

Entrée

Peppered Beef Tips with Garlic in a Burgundy Wine Sauce
Select beef tips sautéed with shallots, garlic and onions deglaze with burgundy and finished with a rich and robust beef stock
Petit Blue Filet
Tender Filet Mignon , cooked to medium rare and topped with cracked peppercorns and blue cheese
crumbles

Rack of Lamb Extravaganza
Rack of lamb roasted and marinated, sliced and served as ‘’Double Chops’ in garlic and basil bordelaise
sauce

Honey and Dill Glazed Salmon and Roasted Pineapple
Filet of salmon crusted with honey and fresh dill served on top of a roasted pineapple ring

Le Saucier Blue Crab Cakes
Fresh blue crab delicately baked and topped with a creamy red pepper and herbs sauce

Asian Stir-Fry with Beef & Chicken Traditional Asian dish with chicken, beef, broccoli, peppers, carrots, onions and water chestnuts

Basque Chicken
Chicken breast sautéed in butter and chardonnay, then braised with stewed tomatoes, artichokes, black
olives, especial herbs and spices, and topped with feta cheese

Chicken Florentine
Chicken breast topped with spinach, Swiss cheese
and red peppers, then rolled in breadcrumbs, baked
and topped with creamy Mornay sauce

Broiled Tilapia with Lemon Pepper and Herbs
South American tilapia baked in butter and white
wine then topped with our Le Saucier’s lemon-herb cream sauce

Deep Fried Cat fish with Lemon and
Lime Tartar Sauce
Catfish fillets seasoned with lemon-pepper fried
to a golden brown and serve with tartar sauce

Starch

Roasted Garlic and Rosemary Red Potatoes

Buttered New Potatoes

Garlic Smashed Potatoes

Sliced Sweet Potatoes with Glaze

Steamed Rice Pilaf

Long Grain Wild Rice

Vegetables

Kyoto Vegetable Blend
Mix of Japanese style vegetables

Fresh Steamed Broccoli with Citrus Flavored Butter

Honey Glazed Carrots

Fresh Vegetable Medley

Prince Edward Vegetable Blend
Steamed yellow and green snap Beans with julienne of carrots

Buttered Corn with a chipotle sauce

Green Beans
Southern Style, Amandine, or Mardi Gras Spicy

Creamy Peas and Carrots

Desserts