Special Menus for Large Parties
Parties of 15 or more subject to “minimums”
Rosemary Dijon Crusted Lamb Chops with corn tomato mache choux and sautéed sparagus. Served with parmesan foccacia
Braised Short Ribs with garlic mashed potatoes or parmesan polenta. Served with baby green salad and bread.
Chicken Provençal – Lightly battered chicken breast sautéed with artichoke hearts and wild mushrooms and finished with a white wine beurre blanc. Served with basil mashed potatoes, green salad with peppercorn vinaigrette and bread.
Pork Spare Ribs with Chile Garlic Rub – Asian style ribs served with jasmine rice, stir fried vegetables and crunchy wasabi peas.
Beef Bordelaise with Wild Mushrooms and Baby Carrots - Served with wild rice or oven roasted red potatoes, romaine salad with red wine vinaigrette and bread.
Chicken Milan – Chicken breast stuffed with basil, proscuitto, roasted tomatoes and provolone tossed in Italian bread crumbs and baked in garlic and wine. Served with butternut squash puree, arugula with zinfandel poached pear salad and bread.
Pork Tenderloin with Granny Smith Apples and Cognac- Roasted tenderloin of pork with baked apples in cognac sauce. Served with mashed potatoes, field greens with balsamic vinaigrette and bread.
Spinach Lasagna – Spinach, wild mushrooms and sun dried tomatoes in a garlic cream sauce. Served with field greens with raspberry vinaigrette and bread.
Lasagna Bolognese with hearty meat sauce, creamy ricotta and rich béchamel. Served with Caesar Salad and Italian Bread.
Salade a Trois – Choice of three salads served with muffins. Salad choices: Chicken Walnut Salad, Mediterranean Pasta Salad, Egg Salad, Fresh Fruit Salad, Baby Field Greens, Potato Salad, Pear and Goat Cheese, Tuna Niçoise
Quiche, Salad and Muffins – Choice of broccoli cheddar, spinach & Gruyere or bacon cheddar and tomato quiche served with green or fruit salad and muffins.
Hors d’œuvres
Rosemary Dijon Crusted Lamb Chop “lollipops”
Assorted Tartine (Crostini)
Sesame Crusted Ahi Tuna
Assorted Pizza
Pommes Frites “Cones”
Escargot in Garlic Butter
Prime Rib with Bernaise Sauce
Chicken Satays with sweet soy dipping sauce
Shrimp with Garlic and Pimentón Dulce market
Extra Large under 15 count size shrimp
Sliced Pork Tenderloin with Kentucky Bourbon Glaze
Roasted Chicken, Wild Mushroom and Pancetta Purses
Aubergine stuffed with Ratatouille
Artichoke Bottoms stuffed with Crabmeat in Champagne sauce
Baked Brie with Pear conserve en Croûte 8”
Cheese, Fresh Fruit and Assorted Crackers Tray per person (fine European cheese selection) Fresh baked baguettes, herb crusted bread sticks and dipping sauces available at extra charge
Relish Tray- Roasted red peppers, marinated olives, artichoke hearts and mushrooms, garlic cheese dip and assortment of sliced baguettes and crusty European breads
Hot Spinach Artichoke Dip with baguette slices
Hot Crabmeat Dip made with only real lump crabmeat market price
(serving size 4oz with three slices of baguette)
Pear, Walnut and Roquefort Quesadillas
Two quesadillas per person
Roma Tomato, Calamata Tapenade and Buffalo Mozzarella on Handmade Rosemary Foccacia
Crab Salad Aioli in Endive Leaves market
Crème Puffs with chicken walnut salad
Cucumber and dill finger sandwiches
3 finger sandwiches per person
Smoked salmon with capers and crème fraîche on pumpernickel
Stuffed Mushrooms Italian Style
Crudités with Boursin Cheese Dip
Mini Quiche
Deviled Chicken Tarts
Deviled Crab Tarts
Cold Spinach Dip in a Crusty Bread Bowl
Approx. 3 pieces per person depending on selection
Whole cake and dessert menu available as well.
Minimums for Party Reservations (minimum does not include tax and tip)
For information please contact Ernie or Chad at 214-705-7775 or email to managers@bonnieruthscafe.com