Crystal Springs  Catering

Entrée Menu Choices


Lemon Rosemary Chicken

Chicken Marsala – marsala wine reduction crimini mushroom sauce

Caribbean Jerk Chicken Breast – mango salsa

Chicken Cordon Bleu – stuffed chicken breast black forest ham, Swiss cheese

Chicken and Dumplings – homemade and jus like mama made

Parmesan Crusted Chicken Breast – panko crumbs parmesan golden brown crust


Chateaubriand en croute – sauce perigourdine (truffle wine reduction sauce)

Grilled Skirt Steak – roasted corn, cherry tomato salsa

Beef Medallions – sautéed mushrooms in red wine sauce

Island Marinated Tri Tip of Beef – soy, pineapple, ginger, glaze

Beef Stroganoff – the classic preparation

Beef Brisket – slow cooked with onion soup mix caramelized onions

Teriyaki Beef Kabobs – grilled and slathered with sweet sticky homemade teriyaki glaze

Mango Teriyaki Flank Steak

Souvlaki Beef Brochette – marinated in lemon juice, olive oil, garlic and oregano

Grilled Steak and Lobster Quesadillas – surf & turf in a crispy grilled flour tortilla

Homemade Beef Pot Roast – carrots, potatoes, onions and tomatoes in a rich beef broth

Home Made Meatloaf – accompanied with mashed potatoes and down home gravy

Broccoli Beef Stir Fry – served with sticky rice

Beef Enchiladas


Stuffed Pork Tenderloin – Gorgonzola, apple stuffing

Roasted Pork Tenderloin – rosemary garlic and sea salt

Asian Pork Chops – hoisin apple chutney

Pork Carnitas – the classic rendition

Pork Enchiladas

Pork Mignons – served with sautéed apples, calvados and cream


Grilled Salmon – lemon chardonnay sauce

Halibut Piccata – lemon chardonnay sauce capers, parsley finished with whole butter

Grilled Salmon – mango salsa

Seared Scallops – ginger buerre blanc, orange zest essence served over spinach Linguine

Lobster Newburg Crepes – sautéed lobster rich butter sherry sauce rolled in fresh crepes

Creole Crusted Candied Salmon – blackened apricot, horseradish sweet & tangy

Classic Shrimp Scampi – garlic lemon white wine sauce finished with parsley, whole butter

Champagne Poached Salmon – poached in champagne and cream with shallots

Fine Herb Crusted Baked Halibut – served with vanilla bean buerre blanc

Salmon en Croute – wrapped in puff pastry with shrimp mousse, lobster sauce

Appetizer Stations

*Minimum 30-50 People, 2-3 Stations Recommended*

Iced Seafood Station

Large Prawns

Oysters on the half Shell

Peal and eat Shrimp

Dungeness Crab in season

Crawfish Boil Station

French Station

Spinach Stuffed Mushroom Caps

Fig and Caramelized Onion Puff (Marinated in Sherry with Goat & Cream Cheese)

Beef Bourguignon with Burgundy Wine and Apple Bacon in a Buttery Puff Pastry

Swiss Gruyere Cheese Fondue Served with French Bread

Indian Station

Prawns and Pineapple Tikka Bamboo Skewered with Spices and Cilantro

Veggie Samosa’s in a Phyllo Dough served with Chutney

Cilantro Lamb Meatballs Skewered and served with Lemon Wedges

Chili Cilantro Naan served with Mango Chutney

Chinese Station

Sweet & Sour Pork

Veggie Spring Rolls with a Sweet Chili Sauce

Chinese Chicken Salad in To-Go Boxes with Chop Sticks

Crab Wontons

Sesame Chicken Kabobs

Hawaiian Station

Kuala Pulled Pork with Pineapple Served in a Sweet Hawaiian Roll

Fresh Tropical Fruit Display

Coconut Shrimp Kabobs Served with a Papaya-Mango Chutney

Macadamia Nut Goat Cheese Served with Mango Salsa Served with Flatbread

Mediterranean Station

Roasted red pepper Hummus served with sliced Cucumber, Bell Peppers, Celery and Naan bread

Mushrooms Raviolis Served with a Madera Sauce

Mini Lamb Gyro’s

Lemon & Garlic Skewered Chicken

Stuffed Grape Leaves

Japan Station

Edamame pods served warm and Lightly salted

Yakitori Chicken Kabobs with a Sweet Soy Ginger Sauce

Sushi-Tuna,Crab,Salmon and Eel served with fresh Ginger, Wasabi and Soy Sauce

Gyoza served with Soy Sauce

*Prices upon Request*