Bistro Caterine Maine tailors every menu to meet our client's tastes, wishes, and budget.  Below are some sample menus from recent events:

Harvest Menu

 

1^st Course

Local artisan breads, Greek olive mix with Silvermoon Brie

 

2^nd Course

Duck Confit Beggars Purse with chevre, fresh herbs, green tomato Mediterranean relish with 8 year balsamic

 

3^rd Course

Seared Line-caught Cod Chowder with local potatoes, maple smoked bacon and black truffles

 

4^th Course

Poached local pears over baby Arugula, zucchini bread croutons, Greathill Blue, candied walnuts and port reduction

 

5^th Course

Free-range Turkey Brasciole with roasted red tomatoes, artichokes and cippolini onions with turkey demi and mashers

 

6^th Course

 Perciatelli alla Carbonara with artisan local Pancetta, farm-fresh eggs, Fiore Sardo and peas

 

7^th Course

Braised veal short ribs over risotto alla Milanese and roasted cherry tomato demi reduction

 

8^th Course

Pan Seared giant Sea Scallops with roasted root vegetable tartlet and spicy crème

 

9^th Course

Roasted Beet Napoleon with local greens, feta, truffled honey and sherry vinegar glaze

 

10^th and 11^th Courses

Local grass-fed beef two ways

 

10^th Course

Grass-fed Pan Seared N.Y. strip, shoestring fries with cabbage and carrot slaw and truffled ketchup

 

11^th Course

Grass-fed roasted beef short rib over potato gratin, roasted brussels sprouts and baby carrots, haystack onions and wild mushroom pan jus

 

12^th Course

Local apple galette with apple cider reduction and fresh mint chocolate chip gelato

Special Event

Maine Cheeses with champagne grapes and Tribecca breads

 

Sushi and Handrolls – Tuna, smoked salmon, cucumber, avocado, carrots, soba noodles, Tamari, Wasabi, roasted red pepper, rice, ginger and Wakame salad.

 

Antipasti and charcuterie – pates, sliced meats, olives times three, Tribecca breads, cippolinis, roasted red tomatoes, dolmas and feta peppers.

 

Passed

 

Veal sweetbreads pan-fried with shallot demi, chantrelles and pecans.

 

Damariscotta oysters with classic mignonette on ½ shell.

 

Rabbit bresoal with brie, sage, roasted red tomato and cabernet demi.

 

Cold river gazpacho in cucumber cups

 

Empanadas with smoked chicken, chipotles and cheese.

 

Stuffed grape tomatoes with capanata

 

Empanadas with carnitas, blackbeans and cheese

 

Rabbit and wild mushroom ragout over mashed potatoes

 

Steak and Eggs – Kobe tartar and sunnyside quail egg and truffle oil

 

Fish and Chips – Sweet potato fries, haddock and chipotle tartar sauce

Mini Kobe burgers on a bun with truffled ketchup

 

Foie gras with apple chutney on a plantain chip

 

Wild mushroom soup

 

Crab Cakes with roasted red pepper with sweet chili crème

 

Duck Confit with root veggie hash

 

Scallops wrapped in applewood-smoked bacon

 

Cassoulet with gigandes, grilled venison sausage and duck confit

 

Beef Wellington with t-loin, duxelles and foie gras

 

Crab salad stuffed with Peruvian purple potato

Fall Harvest Wine Dinner - Special Event

 

 1^st course

Babe Does The Crab Walk

Wood Fire Roasted Blue Hubbard Squash Bisque with Cocoa Crème Fraiche and Maine Jonah Crab

 

2^nd course

Leaning Tower Of Beetsa and The Truffle Brigade With Their Goats

Brick Oven Assorted Roasted Beets with York Hill Chevre and Baby Arugula

Dressed With Shaved Truffles and 16 Year Aged Balsamic Vinegar

 

3^rd course

Peter Cottontail and The Citrus Shrooms

Rabbit and Wild Mushroom Crepes Over Rainbow Micro Greens With Blood Orange~Chipolte Coulis

 

4^th course

Quail 3-Way Under a Blanket ‘Til The Sun Comes Up

Apple Wood Smoked Bacon ~ Teleggio  ~ Fig Port Demi ~ Quail Egg

 

5^th course

Cowboy Up, Buffalo Shorty

Java and Cocoa Braised Buffalo Short Ribs, Polenta Yam Mash, Local Apple~Celeriac~Red Onion~Fennel Slaw with Yankee Mole

 

6^th course

From Nuts To The Whole Banana

Spiced Pecan Encrusted Papua New Guinea Bitter-Sweet Artisan Chocolate Bread Pudding with Banana Crème Anglaise

Sample Buffet/Appetizer Menus

Holiday Party 

 

Appetizers

 

Fruit Display

 

Crudite with seasonal vegetables and roasted red pepper hummus

 

World and local artisan cheese display with local breads

 

 

Dinner Buffet

 

Caesar Salad with romaine, croutons, parm and traditional dressing

 

Mixed green salad with cucumbers, carrots and ranch dressing

 

Artisan Bread Basket with butter on the tables

 

Roasted tomato soup

 

Macaroni and Cheese with peas on the side

 

Roasted garlic mashed Maine potatoes

 

Roasted Fall Veggies

 

Lasagna with Marinara, spinach pasta, butternut squash and three-cheese blend

 

Vegetarian hot dogs and buns with ketchup and mustard

 

 

Desert

 

Apple Crisp made with local apples

 

Pumpkin Cheesecake made with local pumpkins

 

Carrot Cake made with local carrots

 

Chocolate Cake

 

Beverages

 

 

Apple Cider

Bottled water

Decaf Tea

Fruit Punch

Sparkling Cider

Decaf Coffee

Birthday Party

Stationary Appetizers.

 

World and local artisan cheese and bread display

 

Shrimp and cocktail sauce

 

Finger Sandwiches :

Bacon, Lettuce & Tomato;

Feta, cucumber, onion, olive;

Ham and cheese

 

Chip assortment with French onion dip

 

Tortilla chips and salsa verde

 

Three Bean Chili Con Carne with Andouille, sour cream, cheddar and onions

 

Buffalo Wings with blue cheese dressing, celery and carrots

 

Chicken Quesadilla with black beans, sour cream, guacamole and salsa

 

Passed Appetizers

 

Pork Dumplings with general tso sauce

 

Meatball subs with marinara and 3-cheese blend

 

Scallops wrapped in bacon

 

Local Grass fed Burger sliders with traditional accompaniments

 

Pizza squares with pepperoni and cheese

    

 

 

Make your event memorable with:

Bistro Catering Maine
257 Main Street  
Warren, ME 04864
information and menus: 207.329.3136
bistrocaterinemaine@gmail.com