Executive Meal Options Menus - Synopsys Catering and Events

EXECUTIVE MENU OPTIONS:

INDIVIDUAL ALPINE FONDUE POTS: served with toasted bread pieces, grilled sausage bites, balsamic roasted broccoli florets

$12.00

CREAMY PEA & ASPARAGUS SOUP: with garlic fried mushrooms

$7.00

ITALIAN GARBANZO SOUP: with herb oil

$7.00

CREAMY COCONUT SUMMER SQUASH SOUP: with basil oil (vegan)

$7.00

BUTTERNUT SQUASH SOUP: garnished with balsamic drizzle and nutmeg powder

$7.00

GRILLED CORN CHOWDER: with Sherry cream and mini house croutons

$7.00

GRILLED TOMATO GAZPACHO: with basil, creamy burrata, and toasted herb crostini

$7.00

PISTACHIO & BLACKBERRY SALAD: crisp butter lettuce tossed with roasted shallot vinaigrette, topped with shaved Manchego cheese & micro flowers

$7.50

PICKLED PEAR & BUTTER LETTUCE SALAD: Butter lettuce, pickled pears, shaved fennel, tangerines, candied walnuts, ricotta Salata, and a white balsamic vinaigrette on the side

$7.50

FRISEE, SPICED WALNUT, & GREEN APPLE SALAD: with red grape halves, and blue cheese crumbles, served with a champagne apple cider vinaigrette

$7.50

GREEN APPLE, POMEGRANATE & PECAN SALAD: crisp spinach leaves & mixed greens, topped with green apple slices, shaved shallots, toasted pecans, pomegranate seeds, and goat cheese crumbles, served with an apple cider vinaigrette

$7.50

SHAVED FENNEL, ORANGE & SUNFLOWER SALAD: with mixed greens and shredded carrots, tossed with a citrus vinaigrette

$7.50

CLASSIC CAPRESE SALAD: fresh mozzarella and heirloom tomato slices layered with basil, topped with sea salt, pepper grounds, EVOO, and balsamic drizzle

$7.50

FALL HARVEST SALAD: mixed greens topped with roasted butternut squash, dried cranberries, roasted pumpkin seeds, and goat cheese crumbles, topped with balsamic dressing

$7.50

BOSTON BUTTER LETTUCE SALAD: with carrot ribbon and cucumber slices, tossed in a citrus tarragon vinaigrette

$7.50

BRUSSEL SPROUT TABBOULEH SALAD: shredded brussel sprouts, tossed with couscous, cherry tomato halves, diced onions, cucumber, and mint, served with a lemon-herb white balsamic vinaigrette

$7.50

SUMMER GARDEN VEGGIE SALAD: mixed greens topped with roasted tri-color carrots, balsamic roasted broccoli florets, spiced corn, sunflower seeds, and mini garlic croutons, with lime-herb dressing

$7.50

GRILLED NECTARINE SALAD: crispy arugula topped with grilled nectarines, red onion slices, spiced chickpeas and honey-lime herb dressing, dusted with parmesan, and garnished with edible flowers (seasonal)

$7.50

CANTALOUPE & BURRATA SALAD: melon balls, cherry tomato halves, and creamy burrata bits resting on a bed of arugula, topped with basil oil, sea salt, cracked pepper, balsamic drizzle and edible flower garnish

$7.50

BIBB, AVOCADO & HERB SALAD: topped with warmed sautéed breadcrumbs, sunflower seeds, and a creamy lemon-herb buttermilk dressing

$7.50

PREMIUM WAGYU BEEF

$50.00

FILET MIGNON

$35.00

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CHILEAN SEA BASS

$45.00

WILD CAUGHT SALMON

$35.00

PAN SEARED HALIBUT

$35.00

HERB ENCRUSTED LAMB CHOP

$35.00

STUFFED CHICKEN ROULADE

$25.00

VEGAN SAUSAGE & BROCCOLINI RAVIOLI: served with a creamy arrabbiata sauce and topped with crispy sage leaves

$35.00

POLENTA NAPOLEON TOWER: layered with grilled marinated veggies, boursin cheese, choice of sauce, topped with herb oil, balsamic drizzle, crispy lotus root chip and micro greens (made w/out gluten)

$35.00

BLACKENED MAHI MAHI WITH FRESH MANGO SALSA: pan seared and garnished with purple orchids and micro greens

$25.00

HERBED LAMB KABOBS WITH POMEGRANATE GLAZE: grilled to perfection and garnished with fresh herbs and pomegranate seeds

$25.00

MUSHROOM PASTA PURSES WITH TRUFFLE CREAM SAUCE: pasta purses filled with a mushroom melange, topped with a truffle mushroom cream sauce, garnished with browned butter walnuts, shaved parmesan cheese and a crispy sage leaves (vegetarian)

$25.00

BUTTERNUT SQUASH RAVIOLI: Sauteed in brown butter & sage | GARNISHED WITH: sauteed walnuts, fresh sage leaves, and pomegranate seeds | SERVED WITH: shaved parmesan on the side

$25.00

BACON WRAPPED CHICKEN ROULADE: filled with herbed goat cheese and spinach, topped with a parsnip beurre blanc, balsamic drizzle, and micro greens

$25.00

LEEK & SPINACH WELLINGTON: filled with goat cheese and egg, wrapped in puff pastry, served with a parsnip beurre blanc, garnished with micro greens (vegetarian)

$25.00

LEEK & DATE CHICKEN ROULADE: topped with pomegranate glaze

$25.00

MARINATED SUMMER SQUASH: with hazelnuts and lemon infused Ricotta

$25.00

GRILLED PRAWN SKEWERS: seasoned to perfection and served with choice of sauce

$25.00

QUINOA STUFFED ACORN SQUASH | Festive quinoa blend mixed with herbed mirepoix, crisp apple bits, dried cranberries, & nuts, topped with toasted pumpkin seeds and fresh thyme | SERVED WITH: Red wine fig reduction

$25.00

HERB & OLIVE OIL RICE PILAF: with diced green olive medley

$3.00

SEASONAL ROASTED VEGETABLE MEDLEY WITH FRESH HERBS

$3.00

CREAMY WHIPPED MASHED POTATOES

$3.00

GARLIC-BUTTER HARICOT VERT WITH SHALLOTS

$3.00

BALSAMIC ROASTED BRUSSEL SPROUTS

$3.00

ROASTED BABY POTATOES WITH ROSEMARY

$3.00

GRILLED ASPARAGUS SPEARS: with EVOO and fresh lemon zest

$3.00

CREAMY HERBED POLENTA: topped with herb oil drizzle

$3.00

ROASTED FRENCH CARROTS: with spices and herb oil drizzle

$3.00

PARMESAN & HERB POTATO GRATIN TOWERS

$4.50

WARM SEASONAL FRUIT CRUMBLE: topped with vanilla whip, chopped candied nuts, and flower garnish

$8.00

AVOCADO KEY LIME MOUSSE PARFAIT: with ground granola base, coconut whip, fresh lime zest, and edible micro flowers (Vegan & Made w/out Gluten)

$8.00

MOLTEN LAVA CHOCOLATE CAKE: topped with bourbon whipped cream, berry coulis, and fresh mint sprig

$7.50

ITALIAN SORBET: served in original fruit shells garnished with pomegranate seeds (vegan + made w/out gluten)

$7.50

DECADENT CHEESECAKE ROUNDS: with house drizzle and flower garnish

$7.00

BUTTERY PASTRY TARTS: served with house drizzle & edible flower garnish

$7.50

CHOOSE YOUR FLAVOR: [Min:0 Max:1]

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DELUXE MOUSSE CAKE: with house coulis and flower garnish

$7.50

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EXECUTIVE MENU OPTIONS:

STARTERS / AMUSE BOUCHE

INDIVIDUAL ALPINE FONDUE POTS: served with toasted bread pieces, grilled sausage bites, balsamic roasted broccoli florets

CREAMY PEA & ASPARAGUS SOUP: with garlic fried mushrooms

ITALIAN GARBANZO SOUP: with herb oil

CREAMY COCONUT SUMMER SQUASH SOUP: with basil oil (vegan)

BUTTERNUT SQUASH SOUP: garnished with balsamic drizzle and nutmeg powder

GRILLED CORN CHOWDER: with Sherry cream and mini house croutons

GRILLED TOMATO GAZPACHO: with basil, creamy burrata, and toasted herb crostini

SALADS @ $7.50 pp

PISTACHIO & BLACKBERRY SALAD: crisp butter lettuce tossed with roasted shallot vinaigrette, topped with shaved Manchego cheese & micro flowers

PICKLED PEAR & BUTTER LETTUCE SALAD: Butter lettuce, pickled pears, shaved fennel, tangerines, candied walnuts, ricotta Salata, and a white balsamic vinaigrette on the side

FRISEE, SPICED WALNUT, & GREEN APPLE SALAD: with red grape halves, and blue cheese crumbles, served with a champagne apple cider vinaigrette

GREEN APPLE, POMEGRANATE & PECAN SALAD: crisp spinach leaves & mixed greens, topped with green apple slices, shaved shallots, toasted pecans, pomegranate seeds, and goat cheese crumbles, served with an apple cider vinaigrette

SHAVED FENNEL, ORANGE & SUNFLOWER SALAD: with mixed greens and shredded carrots, tossed with a citrus vinaigrette

CLASSIC CAPRESE SALAD: fresh mozzarella and heirloom tomato slices layered with basil, topped with sea salt, pepper grounds, EVOO, and balsamic drizzle

FALL HARVEST SALAD: mixed greens topped with roasted butternut squash, dried cranberries, roasted pumpkin seeds, and goat cheese crumbles, topped with balsamic dressing

BOSTON BUTTER LETTUCE SALAD: with carrot ribbon and cucumber slices, tossed in a citrus tarragon vinaigrette

BRUSSEL SPROUT TABBOULEH SALAD: shredded brussel sprouts, tossed with couscous, cherry tomato halves, diced onions, cucumber, and mint, served with a lemon-herb white balsamic vinaigrette

SUMMER GARDEN VEGGIE SALAD: mixed greens topped with roasted tri-color carrots, balsamic roasted broccoli florets, spiced corn, sunflower seeds, and mini garlic croutons, with lime-herb dressing

GRILLED NECTARINE SALAD: crispy arugula topped with grilled nectarines, red onion slices, spiced chickpeas and honey-lime herb dressing, dusted with parmesan, and garnished with edible flowers (seasonal)

CANTALOUPE & BURRATA SALAD: melon balls, cherry tomato halves, and creamy burrata bits resting on a bed of arugula, topped with basil oil, sea salt, cracked pepper, balsamic drizzle and edible flower garnish

BIBB, AVOCADO & HERB SALAD: topped with warmed sautéed breadcrumbs, sunflower seeds, and a creamy lemon-herb buttermilk dressing

PREMIUM ENTREE SELECTIONS @ $35+ pp

PREMIUM WAGYU BEEF

FILET MIGNON

CHILEAN SEA BASS

WILD CAUGHT SALMON

PAN SEARED HALIBUT

HERB ENCRUSTED LAMB CHOP

STUFFED CHICKEN ROULADE

VEGAN SAUSAGE & BROCCOLINI RAVIOLI: served with a creamy arrabbiata sauce and topped with crispy sage leaves

POLENTA NAPOLEON TOWER: layered with grilled marinated veggies, boursin cheese, choice of sauce, topped with herb oil, balsamic drizzle, crispy lotus root chip and micro greens (made w/out gluten)

CLASSIC ENTREE SELECTIONS @ $25 pp

BLACKENED MAHI MAHI WITH FRESH MANGO SALSA: pan seared and garnished with purple orchids and micro greens

HERBED LAMB KABOBS WITH POMEGRANATE GLAZE: grilled to perfection and garnished with fresh herbs and pomegranate seeds

MUSHROOM PASTA PURSES WITH TRUFFLE CREAM SAUCE: pasta purses filled with a mushroom melange, topped with a truffle mushroom cream sauce, garnished with browned butter walnuts, shaved parmesan cheese and a crispy sage leaves (vegetarian)

BUTTERNUT SQUASH RAVIOLI: Sauteed in brown butter & sage | GARNISHED WITH: sauteed walnuts, fresh sage leaves, and pomegranate seeds | SERVED WITH: shaved parmesan on the side

BACON WRAPPED CHICKEN ROULADE: filled with herbed goat cheese and spinach, topped with a parsnip beurre blanc, balsamic drizzle, and micro greens

LEEK & SPINACH WELLINGTON: filled with goat cheese and egg, wrapped in puff pastry, served with a parsnip beurre blanc, garnished with micro greens (vegetarian)

LEEK & DATE CHICKEN ROULADE: topped with pomegranate glaze

MARINATED SUMMER SQUASH: with hazelnuts and lemon infused Ricotta

GRILLED PRAWN SKEWERS: seasoned to perfection and served with choice of sauce

QUINOA STUFFED ACORN SQUASH | Festive quinoa blend mixed with herbed mirepoix, crisp apple bits, dried cranberries, & nuts, topped with toasted pumpkin seeds and fresh thyme | SERVED WITH: Red wine fig reduction

SIDE SELECTIONS @ $3 pp

HERB & OLIVE OIL RICE PILAF: with diced green olive medley

SEASONAL ROASTED VEGETABLE MEDLEY WITH FRESH HERBS

CREAMY WHIPPED MASHED POTATOES

GARLIC-BUTTER HARICOT VERT WITH SHALLOTS

BALSAMIC ROASTED BRUSSEL SPROUTS

ROASTED BABY POTATOES WITH ROSEMARY

GRILLED ASPARAGUS SPEARS: with EVOO and fresh lemon zest

CREAMY HERBED POLENTA: topped with herb oil drizzle

ROASTED FRENCH CARROTS: with spices and herb oil drizzle

PARMESAN & HERB POTATO GRATIN TOWERS

PREMIUM DESSERTS @ $7+ pp

WARM SEASONAL FRUIT CRUMBLE: topped with vanilla whip, chopped candied nuts, and flower garnish

AVOCADO KEY LIME MOUSSE PARFAIT: with ground granola base, coconut whip, fresh lime zest, and edible micro flowers (Vegan & Made w/out Gluten)

MOLTEN LAVA CHOCOLATE CAKE: topped with bourbon whipped cream, berry coulis, and fresh mint sprig

ITALIAN SORBET: served in original fruit shells garnished with pomegranate seeds (vegan + made w/out gluten)

DECADENT CHEESECAKE ROUNDS: with house drizzle and flower garnish

BUTTERY PASTRY TARTS: served with house drizzle & edible flower garnish

DELUXE MOUSSE CAKE: with house coulis and flower garnish