Le Petit Chef Caterers - Wayne, PA

Scallops marinated in lemon and orange juice.

Assortment of fresh vegetables served with a choice of tomato garlic or dill dip.

Large. Assortment of fresh vegetables served with cubed cheeses in a basket with a choice of dips.

A selection of domestic and imported cheeses decorated with seedless grapes.

Cream cheese, cocktail sauce and lump crab meat served with party breads.

Ground beef, sausage, shredded lettuce, tomatoes, cheddar cheese with sour cream and nacho chips.

24 oz.

A light delicate decorated mousse in the shape of a salmon.

White crab meat, herbs, spices, and white wine, served with french or rye bread.

Salmon with mushroom, dill and white wine in puff pastry.

32 pieces of rare to medium rare filet with béarnaise or horseradish sauce. Served with cocktail rolls or baguettes.

24 halves, hummus grilled vegetables and brie.

Per quart. Serve with nachos or pita crisps.

Roasted tenderloin served on a roll with bernaise or horseradish sauce.

Miniature whole wheat blinis made to order, choice of caviar. Toppings include sour cream, chopped onion and chopped egg.

A variety of tortellini served with fresh marinara, pesto, or alfredo sauce.

A mix of green and red leaf lettuces, crotons, tomatoes and a dijon vinaigrette.

Fresh spinach with sauteed mushrooms, chopped egg, bacon, and raspberry dressing.

Romaine lettuce, fresh Caesar dressing, Parmesan cheese and croutons.

With sherry-mustard vinaigrette.

A mix of fresh greens with bacon, seedless grapes and fresh croutons in a sherry wine and walnut oil vinaigrette dressing.

Rotini pasta mixed with broccoli, carrots, zucchini, squash, sweet peppers, sharp cheddar in a light vinaigrette dressing

Japanese noodles, broccoli, snow peas, mushrooms and sweet red peppers in a oriental dressing.

Poached chicken breast, blanched almonds, celery and crisp apple in a curry dressing.

Spring mix and green leaf with blue cheese and dried cherries with balsamic vinaigrette.

On mixed greens with gorgonzola dressing.

Cold asparagus, fresh raspberries with raspberry dressing.

On romaine lettuce with a sherry and olive vinaigrette.

Balsamic vinaigrette.

On red leaf lettuce with Dijon vinaigrette.

With oranges, cucumbers, red onion & pecans – honey mustard dressing with lemon juice

Tarragon vinaigrette dressing.

Squash, zucchini, eggplant and sweet peppers sauteed in olive oil.

A provincial medley of vegetables prepared in a casserole.

Creamy polenta with raisins and pine nuts.

Roasted in olive oil and rosemary.

Sauteed chicken breast with shallots, cream, mushrooms and cognac.

A traditional chicken marsala.

Butterflied, pressed cornish hens.

Chicken breast pounded, stuffed and rolled into pinwheels.

Grilled veal chop with mushroom Madeira cream sauce.

Veal marsala with provincial herbs.

Grilled pork tenderloin with a prune barbecue sauce.

Grilled filet mignons with bernaise sauce.

Filet with black or green peppercorns in a cream cognac sauce.

Butterflied leg of lamb in a rosemary mustard crust.

Rack of lamb in a thyme mustard crust.

Salmon marinated in a thai sauce and grilled.

Whole poached salmon served with a fresh dill sauce.

Boneless braised chicken in red wine with vegetables, mushrooms and provencal herbs.

Traditional french stew.

Penne pasta in a light cream sauce with prosciuto and asparagus.

Spaghetti with smoked vegetables and capers in an anchovy sauce.

Linguini with prosciuto, fresh herbs, tomato, mushrooms and cream.

Spaghetti pasta with vegetables in a pepper vodka sauce.

Penne pasta with currents and pine nuts in a fennel sauce.

Feuttucini with caramelized onions, white wine, cream and fresh herbs.

Fusilli pasta with sausage, corn and onions in a red pepper sauce.

Ziti pasta with grilled eggplant, fresh tomato sauce, mozzarella and basil.

Fettuccini pasta with gorgonzola cheese and smoked asparagus.

Penne pasta with artichokes, mushrooms, roasted red peppers and Parmesan cheese.

Pate a’choux filled with custard, lightly caramelized.

Diamond-shaped genoise coated with white chocolate, dark chocolate, or milk chocolate.

Pate a’choux shaped swan filled with whipped cream.

Genoise and chocolate mousse in a custard-filled almond tart, coated with dark chocolate.