Honsberger Estate Bed & Breakfast

2010 All Season Plated Catering Menu

Please contact for menu pricing.


Hot Soups

Select one for entire group
  • Butternut Squash with Maple Chive Chantilly
  • Leek and Potato with Garlic Chives
  • Lobster Bisque with Caviar Cream
  • Beef Consommé  with Aromatic Vegetable Julienne
  • Roast Garlic and Baked Potato with Bacon & Chive Sour Cream
  • Wild Mushroom and Tarragon w Truffled Crostini
  • Roasted Tomato Basil with Garlic Crostini
  • Minestrone
  • Carrot, Orange and Ginger with spiced pecans
  • Clam Chowder with saffron vegetables
  • Smoked Salmon Chowder with Sweet Corn Salsa
  • Cream of Broccoli with Cheddar Crostini
  • Sweet & Sour Shrimp or Tofu with Wild Mushroom
  • Spicy Black Bean with Lime Corn Salsa
  • Roasted Garlic & Baked Potato with Escargot ala Provence
  • Chicken Consommé  with Aromatic Vegetable Julienne
  • Tuscan Bean with Basil Crostini
Cold Soups Menu

Select one for entire group
  • Chilled Melon and Mango with Mint Cream
  • Gazpacho with Lemon Ice Sorbet
  • Strawberry Gazpacho with Mint yogurt
  • Cucumber with Dill poached tomatoes
Salads Menu

Select one for entire group
  • Spinach salad tossed in Raspberry Vinaigrette, Topped with Goats Cheese & Red Wine Poached Pear
  • Mixed Greens with Camembert, Strawberries, Onions & Poppy seed dressing
  • Crisp Romaine Hearts, Oven Dried Tomatoes, Foccacia Crisps & Parmesan Cheese with Creamy Garlic Dressing
  • Oriental Salad of Mixed Greens, Nappa Cabbage, Carrots, Bamboo Shoots, Cucumber, Tomatoes and Crisp Egg Noodles Tossed in Sesame Dressing
  • Vine Ripen Tomato & Bocconcini on California Greens with aged Balsamic and Basil Drizzle
  • Mixed Greens tossed in French Vinaigrette, Fresh Tomato, Cucumber, Carrots, and Onions, Artichoke Chips
  • Mandarin, Fig & Proscuitto Salad on Mixed Greens with Orange Vinaigrette
  • Julienne Mango, vegetable salad with mint dressing
  • Greens with Won Ton wrapped Goats Cheese, Candied Beets, and Sweet & Sour Beet Vinaigrette
Entrées Menu

Select one for entire group
  • Oven Roasted Chicken Supreme with Rosemary Roasted Potatoes and Wild Mushroom Goats Cheese Sauce.
  • Chicken Coq Au Vin with Potato Croquette
  • Apple Glazed Pork Tenderloin with Sage Stuffing and Garlic Mashed Potatoes
  • Mediterranean Stuffed Pork Loin Roast with Fig Bread Pudding, Onion Jus
  • Pineapple Grilled Pork Rack with Three Pepper Rice
  • Cajun Marinated AAA Beef Tenderloin with smoked tomato chutney, caramelized onion jus and Rosemary roasted Potatoes
  • Goats Cheese Crusted Striploin with Roasted Red Pepper Jus and wild mushroom Risotto
  • Osso Bucco Milanese with Aromatic Saffron Rice
  • Veal Rack with Herbed Polenta and Rosemary Garlic Jus
  • Asian Braised Short Ribs with Bean Cassoulet
  • Saffron Fettuccine, Lobster, Leeks, Wild Mushrooms and Fresh Tomatoes in Herbed White Wine Emulsion
  • Oven Roasted Game Hen, Jalapeño Bread Pudding, Café Au Lait Sauce
  • Peppercorn Beef Tenderloin, Wild Mushroom and Leek Ragout,
  • Truffled Purple Mash Potato
  • Sage Crusted Lamb Rack, Smoked Apple Chutney, and Forbidden Rice
  • Tomato Herb Crusted Sea Bass, Wild Mushroom, Artichoke, Sundried Tomato Spinach Risotto
  • Pan Seared Red Snapper Fillet, warm Asian Noodle and Aromatic Vegetable Salad in Ponzo Broth
  • Soy Glazed Salmon, Steamed Patty Pans, Oven Dried Tomato and Cucumber Quinoa Salad        
  • Sweet Soy glazed Atlantic salmon with Lemongrass Dauphinoise Potatoes
  • Thai Basil Crusted Salmon with Warm Asian Noodle Salad
  • Vegetable stuffed Sole Fillet with Lemon Herb Butter and Spanish rice
  • Jumbo Prawns Pil Pil with Herb Rice Pilaf
  • Lemongrass Skewered Scallops with Chili crust
  •   Basa Fillet in Spicy Tomato Chutney with purple smashed potatoes
  • Coconut Crusted Tilapia Fillet
  • Steamed Cod Fillet wrapped in Banana Leaf with Preserved Ginger, Wild Mushroom crust  Flageolet Emulsion
  • Tabouleh Stuffed Baby Squid, with baby vegetables in a
  • Kaffir Lime- Celery Broth
  • Pan Seared Red Snapper Fillet, Sesame Udon Noodle in a Spicy Tomato Emulsion
  • Hazelnut & Honey crusted Sea bass with Sweet Marsala sauce, Forked Potatoes.
  • Alligator with Creole Bourbon Sauce on a bed of Spanish rice
  • All Entrées served with Chef's choice seasonal vegetables
Desserts Menu - Plated

Select one for entire group
  • Truffle stuffed crème brulee with whipped cream & seasonal berries
  • Best ever carrot cake with seasonal berries
  • Double Chocolate Martini Mousse with seasonal berries
  • Pecan tart with chocolate raspberry coulis
  • New York cheesecake with hot fudge sauce
  • Tiramisu Torta with fresh ice wine berries
  • Chocolate fondue with grilled fruit Kabobs
  • Crepes Suzette with Grande Marnier sauce
  • Lemon brulee tarts with Raspberry Coulis and chocolate sauce
  • Apple Crumble with Vanilla Ice Cream
  • Grilled Oranges with Caramel Mint Butter
  • Lemon Tart with Raspberry Coulis
  • Cheese Cake with Ice-wine Berry Compote
  • Lemon Gelato with Mixed Berries
  • Frozen Yogurt or Ice Cream and Fresh Fruit Salad, Graham Cracker Napoleons
  • Fruit Crepes with Ice Cream
  • Vanilla Lavender Poached Pears
  • Peach and Raspberry cobbler w/ Ice cream
  • Fresh Fruit Kabobs with Mint Yogurt
  • Grilled Bananas with Caramel Ice Cream
  • Seasonal Berry and Vanilla Lemon Custard napoleon
  • Crème Caramel Triple Chocolate Terrine with Sweet Wonton Crisps
  • Tartufo Baked Alaska with fruit coulis
  • Coconut Banana Brule
Hot hors D'Oeuvres Menu

  • Camembert & Pumpernickel Crostini with a Spicy Thai chili sauce
  • Coconut Shrimp with Sweet & Spicy dipping sauce
  • Thai Scallops with Coconut green curry sauce
  • Crab Cakes with spicy Aioli sauce
  • Bacon Wrapped Scallops with sweet soy sauce
  • Herbed Mini Quiche
  • Chicken or Vegetable spring rolls with sweet & sour dipping sauce
  • Peanut crusted Pork Satay with hoison sauce
  • Sesame marinated beef satay with Teriyaki dip
  • Tandoori rubbed chicken satay
  • Dim Sum - Pork, Chicken and Vegetable pot stickers with Sweet Soy Sauce
  • Spanish style meatballs
  • Frog Legs Provence
Cold Hors D'Oeuvres Menu

  • Triple cream brie and spiced pear chutney on crisp bagel chip
  • Feta Bruschetta
  • Assorted Sushi with wasabi, pickled ginger and soy dipping sauce
  • Proscuitto wrapped melon with mint sauce
  • Smoked Salmon Blinis with chive cream cheese
  • Grilled Herb rubbed pita bread with Taramosalata and Tzatziki dips
  • One shot shrimp cocktail with Vodka seafood sauce
  • Oysters with assorted vinaigrettes
  • Smoked Green shell Mussels with red wine pepper vinaigrette
  • Smoked Chicken Vol Au Vent
  • Tomato Basil and Bocconcini skewers with balsamic reduction