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#FoundationCulinary

 

Tel: 512-567-5206 |  Email: Kara@KaraKroeger.com

 

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We make life easier!

Prepared Meals

Prepared Meals

Breakfast

Blackberry and Hazelnut Crumble

Seasonal Fruit Salad

Chicken-Apple Sausage

Egg and Chorizo Sausage Muffin Cups

Blueberry, Pecan, and

Toasted Millet Muffins

Ham and Egg Cups

with Parmesan and Herbs

Almond Flour Morning Glory Muffins

Country Breakfast Sausage

Quinoa, Banana, Walnut Breakfast Bake

Ricotta GF Pancakes

with Orange Infuse Maple Syrup

House-Made GF Oats,

Nuts, and Seed Granola

Seasonal Vegetable Frittata

with Goat Cheese and Herbs

Entrees

Pistachio and Cornmeal Crusted Halibut

with Spicy Cucumber Yogurt Sauce

Chicken Tortilla Soup

with Cumin Tortilla Strips

Pan-Seared Pork Chops with Texas Peaches, Sweet Onions, and Mint

 

Cumin and Chili Rubbed Flank Steak with Sautéed Peppers and Onions

Lamb, Feta, and Mint Stuffed

Portobello Mushrooms

Sonoma Chicken Salad

Lamb Loin Chops with

Pomegranate Port Reduction

Chicken Piccata

Dill Salmon Salad

Seared Ahi Tuna Nicoise Salad

with Lemon-Shallot Vinegrette

Lemongrass-Ginger Chicken Soup

Chicken Saltimboca

Shrimp, Ginger, and Snow Pea Stir-Fry

with Sesame Rice

 

Sides

Corn Custard Filled Zucchini Boats with Ranchera Sauce

Spinach Salad with Mandarins, Grapes, Soft Boiled Egg, Toasted Almonds and Poppy Seed Dressing​

Green Beans with Creamy Cilantro Cashew Sauce and Pepitas

Quinoa Tabbouhli

Cheesy Cauliflower Grits

Jicama Fries with Chipotle Ketchup

Grilled Seasonal Vegetable Medley with Herbs 

Saag Paneer

Summer Vegetable and Sundried Tomato GF Pasta Salad

Caramelized Lentil Cakes with Rosemary Aioli

Summer Rice Pilaf with Cherry Tomatoes and Toasted Almond Slivers

Chili-Lime Yukon Gold Potato Wedges

Summer Yellow Squash Soup with Basil Pesto

Grilled Lemon-Garlic Broccolini

Shiitake Cashew Rice Loaf with Rich Tomato Sauce

Kale Salad with Grapes, Avocado, and Toasted Pecans with Balsamic Dressing

Parmesan and Pecan Crusted Roasted Butternut Squash

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Hosting made simple!

Hor d' Oeuvres

Hor d' Oeuvres 

Beef

Beef Tartar Garnished with Fried Shallots

and Fresno Peppers on Poppy Seed Wafer Crackers

 

Seared Beef Tenderloin Garnished with

Lemon-Horseradish Crème and Chives on Rye Toast Triangles

 

Mesquite & Corn Arepas with Braised Short Rib Garnished with Lime Zest Crema, and Purple Pickled Onion

 

Pork

Green Chili Sausage Balls Garnished with Jalapeno Ranch Aioli

 

Pork, Ginger, and Shitake Pot Stickers with Green Onion Tamari Glaze

 

Smoked Sausage, Fig, and Manchego Stacks Garnished with Balsamic Reduction

 

Seafood

Buttery Potted Gulf Shrimp Spread on Crostini

 

Smoked Salmon and Herbed Cream Cheese and Cucumber Canape

 

Panko Crusted Scallops with Jalapeno Chutney

 

Ahi Tuna Wonton Nachos Garnished with Red Pepper, Avocado-Wasabi Mayo, and Toasted Black Sesame Seeds

 

Red Snapper Ceviche Mini-Tostadas with Avocado Crema

 

Poultry

Truffled Ham and Dill Deviled Eggs

 

Jerk Chicken and Pineapple Mini-Kabobs with Spicy Cucumber-Yogurt Sauce

 

Almond Crusted Chicken Nuggets

Garnished with Honey Mustard Dipping Sauce

 

Thai Chicken Satay Skewers Garnished with Creamy Cashew Dipping Sauce

 

Sonoma Chicken Salad Endive Boats

 

Starches and Vegetables

Savory Goat Cheese Tartlets

Garnished with Cranberry Sauce and Toasted Walnuts

 

Phyllo Wrapped Asparagus Spears with or without Prosciutto

 

Creamy Spinach and Artichoke Dip

Served on House-Baked Crunchy Seed Crackers

 

Caprese Salad Skewers

with Balsamic-Fig Reduction

 

Cucumbers Medallions filled with Wasabi Mascarpone, Garnished with Cherry Tomato, and Toasted Almonds

 

3 Cheese Plate with Seasonal Local Jams,

Marcona Almonds, and Cracker Assortment

 

Watermelon Cubes with Soft Goat Cheese Garnished with Mint

 

Pear Slices with Blue Cheese, Cranberries, and Pistachios 

 

Vegetable Spring Roles with Spicy Peanut Dipping Sauce

 

Potato Croquettes with Romesco Sauce

 

Guacamole and Queso

Served with Corn Chips

 

Desserts

Lemon, Olive Oil, Almond Mini-Cakes

with Fig Preserves and Whipped Cream

 

Turtle Brownie Bites

 

Cheese Cake Stuffed Strawberries

 

Almond Butter & Jam Sandwich Cookies

 

Strawberry Shortcake Skewers

 

Flourless Chocolate Mini-Cakes with Earl Grey Infused Ganache and Vanilla Whipped Cream

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Let us serve you!

Catered Menus

Catered Menus

Breakfast or Brunch

Crescent Roll Bacon, Egg, and Cheese Breakfast Ring

Southwest Green Chili Breakfast Casserole with Sausage and Tater Tots 

 

Huevos Rancheros with Corn and Roasted Sweet Potato with Sour Cream and Cilantro

 

Crab Cakes Benedict with Chipotle Hollandaise

 

Biscuits with Country

Breakfast Sausage Gravy

 

Thick-Cut Bacon

 

Country Breakfast Sausage Patties

 

Baked Parmesan Hash Browns Cups

 

Potato Latkes with Lemon Crème Fraiche

(add smoked Salmon)

 

Sunny Morning Avocado Toast with Sunflower Seeds and Sprouts

 

Cinnamon Raisin Bread Custard

 

Ricotta Pancakes with Orange Infused Maple Syrup

 

Pumpkin Spice French Toast

with Vanilla Whipped Cream

 

Lemon-Vanilla Yogurt and Granola Tarts with Fresh Fruit

 

Salad and Soup

 

Tomato, Fresh Shelling beans, and Cucumber Salad with House-Made Burrata and Olive Oil Crackers

Roasted Winter Squash and Honey Crisp Apple with Butter Lettuce, Crispy Prosciutto and Fig-Balsamic Vinaigrette

 

Romaine Wedge Salad with Cherry Tomatoes, Bacon, Soft Boiled Egg

and Blue Cheese Dressing

 

Tender Winter Greens with Grapefruit, Avocado, Red Onion, Goat Cheese,

and Ruby Vinaigrette

 

Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto

 

Shrimp and Saffron Bisque Soup

Chilled Spring Pea Soup with Mint and Creme Fraiche

Ajo Blanco (Almond-Garlic) Soup

Entree with Sides

Fillet Mignon Poached in Rich Coriander Beef Broth with Gruyere Farro and Roasted Seasonal Vegetables

 

Juniper Rubbed Lamb Chops with Pomegranate Port Reduction served with Polenta Fries Herbed Aioli, and Balsamic Roasted Brussels Sprouts

Classic Chicken Picatta with Angel Hair Pasta and Lemon-Caper Sauce served with Grilled Asparagus with Tomato Compote

Balsamic Blackberry Lamb Shanks with Butternut Squash and Vanilla Bean Risotto and Roasted Farmers Market Vegetables

 

Duck Confit with Parmesan Crusted Eggplant and Herbed Ricotta Dumplings in Rich Tomato Sauce

 

Filet Mignon with Lump Crap and Hollandaise Sauce with Asparagus and Goat Cheese Stuffed Tater Tots

​Pan-Seared Lemon Zest and Thyme Ricotta Gnocchi with White Wine Sauce

 

Dessert

 

Chocolate Pot de Crème with Vanilla Whipped Cream, Fresh Berries, and a Crisp Sugar Cookie

 

Sweet Corn Bread with Seared Pineapple,

Ginger-Vanilla Syrup and Maple Cream

Salted Caramel Turtle Brownie a la Mode 

Strawberry Shortcake with Vanilla Whipped Creme and Mint