C U L I N A R Y A R T inc. 1605 S. 93rd Street, Suite EA Seattle, Washington 98108 PHONE 206.768.0677   FAX 206.768.0794 EMAIL catering@culinaryart.com WEB www.culinaryart.com IN ~ F L I G H T C A T E R I N G M E N U SERVING: BOEING FIELD (BFI), SEA-TAC (SEA) & THE GREATER SEATTLE AREA HOURS OF OPERATION: 6:00 AM ~ 4:30 PM Monday-Friday 7:00 AM ~ 2:00 PM Saturday 8:00 AM ~ 1:00 PM Sunday CLOSED Major Holidays Hours of operation may vary based on client needs. Additional delivery and airport service fees apply. PHONE (during regular business hours) 206.768.0677 AFTER HOURS CELL (until 8:30 PM) /and voice mail 206.478.9512 FAX 206.768.0794 AVIATION CATERING TERMS AND ORDER POLICIES: In order to provide you and your passengers with the best quality catering available, we ask for as much advance notice as possible. However, due to the dynamic nature of the business, we also understand that last minute needs will arise. While we will do our best to meet those needs, some selections may not be available due to time constraints. CANCELLATIONS WILL BE ACCEPTED FOR ORDERS ACCORDING TO THE FOLLOWING SCHEDULE: * 2 HOURS NOTICE to cancel stock items and standard deli items. * 6 HOURS NOTICE to cancel any item cooked to reheat. (these items require cooling time before packaging) * WE CANNOT ACCEPT cancellations on any special purchase items. * WE CANNOT ACCEPT cancellations on any EXPEDITE or ASAP order. The following is a list of suggested menu items to provide you with a sample of our cuisine. We are not limited to these items and will prepare your own menu requests with adequate notice. A P P E T I Z E R P L A T T E R S NORTHWEST VEGETABLE TRAY with herb dip. SEASONAL FRESH FRUIT TRAY with yogurt dip. IMPORTED AND DOMESTIC CHEESES with crackers. FRESH FRUITS AND CHEESES with crackers. BUFFALO CHICKEN WINGS with bleu cheese dip. SPINACH AND CHEESE PHYLLO TRIANGLES BRUSCHETTA TOASTS topped with roma tomato, basil and fresh mozzarella. GRILLED or BREADED CHICKEN STRIPS with honey mustard & barbecue sauce. TENDERLOIN BEEF SKEWERS with creamy horseradish sauce. PRAWNS with zesty cocktail sauce. TERIYAKI GLAZED CHICKEN SKEWERS with spicy peanut sauce. PETITE DUNGENESS CRAB CAKES with remoulade. SMOKED SALMON PLATTER with cream cheese, crackers, capers & red onion garnish. NORTHWEST CHILLED SEAFOOD APPETIZER PLATTER with salmon, sautèed scallops, crab meat, prawns, calamari, smoked seafood and a variety of seasonal items with cocktail & tartar sauces. ADD LOBSTER TAIL market price. B R E A K F A S T S E L E C T I O N S (for re-heating; all served with breakfast potatoes) DEEP DISH QUICHE with ham & cheese; bacon & cheese; or vegetable & cheese. EGG WHITE OMELET with spinach and swiss cheese. CROISSANT FRENCH TOAST STUFFED WITH APPLES AND WALNUTS served with maple syrup. COUNTRY FARMERS SCRAMBLE with HAM & CHEESE or VEGETARIAN THREE EGG OMELET with your choice of 3 fillings. BREAKFAST SANDWICH with egg, cheese and choice of bacon, ham, or sausage. BREAKFAST BURRITO WITH SAUSAGE, EGG AND CHEESE served with salsa and sour cream. B R E A K F A S T P L A T T E R S MUFFINS & SCONES with butter and jam. BAGELS with cream cheese, jam and butter. LOX AND BAGELS with cream cheese, capers and red onion. ASSORTED DANISH with butter & jam. A D D I T I O N A L B R E A K F A S T I T E M S BREAKFAST POTATOES SIDE OF BACON, SAUSAGE OR HAM BROILED TOMATO topped with parmesan & breadcrumbs. YOGURT FRESH ORANGE JUICE GRANOLA WITH YOGURT OR MILK ASSORTED CEREAL COTTAGE CHEESE FRESH FRUIT SALAD SEASONAL BERRY BOWL L U N C H E O N P L A T T E R S ASSORTED SANDWICHES with lettuce and tomato; mayo and dijon on the side. DELI MEATS AND CHEESES with bread basket and condiments. FINGER SANDWICHES ON VARIETY BREADS with trimmed crusts and crudite garnish. ANTIPASTO PLATTER with meats, cheeses, marinated prawns, roasted vegetables, olives and crostini toasts. ASSORTED WRAP SANDWICH PLATTER PETITE CROISSANTS with tuna, chicken and egg salad. PROTEIN PLATE with a selection of deli meats, sliced grilled chicken breast, cheeses, and a hard boiled egg. H O M E M A D E S O U P S NEW ENGLAND CLAM CHOWDER VEGETABLE MINESTRONE OLD-FASHIONED CHICKEN NOODLE HEARTY BEEF AND VEGETABLE TOMATO CHEESE BISQUE SOUP DU JOUR LOBSTER BISQUE (requires 24 hours notice) E N T R E E S A L A D S (served with roll and butter) GRILLED CHICKEN CAESAR with garlic croutons. SHRIMP LOUIE with thousand island dressing. NORTHWEST CLASSIC MIXED SEAFOOD over gourmet greens, with lemon-herb dressing. GRILLED CHICKEN, GORGONZOLA & TOASTED WALNUTS with raspberry vinaigrette. THAI NOODLES WITH CILANTRO-LIME CHICKEN and vegetables and a spicy peanut dressing. TRADITIONAL CHEF SALAD with roasted turkey, honey ham, swiss and cheddar cheese. CHICKEN TACO SALAD with tortilla chips, salsa, sour cream and spicy ranch. SUPREME COBB SALAD with chicken, bacon, egg, gorgonzola, tomato, avocado and bleu cheese dressing. GRILLED SIRLOIN STEAK OVER GREENS with gorgonzola cheese. SPINACH, STRAWBERRIES, GRILLED CHICKEN & ALMONDS with crumbled bleu cheese and raspberry vinaigrette. ALBACORE TUNA AND WHITE BEANS OVER GREENS with shredded mozzarella, kalamata olives & tomato vinaigrette. CAPRESE SALAD with ripe tomatoes, fresh mozzarella, basil leaves and balsamic dressing. MIXED GOURMET GREENS with garden vegetables. (thousand island, ranch, bleu cheese, or italian dressing) S I D E S A L A D S TRADITIONAL CAESAR with garlic croutons. GOURMET GREENS (thousand island, ranch, bleu cheese, or italian dressing) ROASTED VEGETABLE PASTA RED POTATO DILL D I N N E R S E L E C T I O N S (for re-heating) * Dinner entrees are served in containers suitable for use in microwave or conventional ovens. Please specify upon ordering. (all dinners are accompanied by seasonal vegetables, green or caesar salad, roll and butter)  C H I C K E N  LEMON-HERB MARINATED CHICKEN BREAST with rice pilaf. PARMESAN BREADED CHICKEN BREAST MARINARA with spaghetti. CLASSIC CHICKEN MARSALA with pasta. CHICKEN SCALOPPINI IN LEMON-CAPER SAUCE with rice pilaf. GRILLED CHICKEN BREAST with pomodoro salsa with rice pilaf. CHICKEN AND VEGETABLE POT PIE with flaky pastry. SHREDDED CHICKEN ENCHILADAS with spanish rice. B E E F, P O R K & L A M B FILET OF BEEF TENDERLOIN in a wild mushroom cabernet sauce with mashed potatoes. FILET OF BEEF TENDERLOIN & LOBSTER TAIL (CLASSIC SURF & TURF) FLANK STEAK stuffed with sautèed roma tomatoes, spinach and fresh basil with garlic mashed potatoes. BEEF AND WILD MUSHROOM STROGANOFF with egg noodles. GRILLED RIB EYE STEAK with bèarnaise butter served with mashed yukon gold potatoes. PORK LOIN CUTLETS in mustard sauce with roasted potatoes. ROSEMARY ROASTED PORK TENDERLOIN in cranberry-port wine sauce with mashed potatoes. SEARED LAMB CHOPS in herb-wine sauce with chateau potatoes. HERB & MUSTARD-CRUSTED RACK OF LAMB in a demi-wine sauce with roasted red potatoes.  S E A F O O D  GRILLED SALMON FILLET in a white wine, caper and butter sauce served with rice pilaf. BAKED SALMON FILLET topped with homemade pesto and breadcrumbs served with rice pilaf. GRILLED HALIBUT FILLET in a fresh pomodoro salsa served with rice pilaf. MACADAMIA-CRUSTED HALIBUT in lemon beurre blanc served with rice pilaf. DUNGENESS CRAB CAKES with jalepeno-corn salsa served with mashed potatoes. (requires 24 hours notice) SAUTÈED SCALLOPS PROVENCAL with rice pilaf. JUMBO SHRIMP SCAMPI with pasta.  P A S T A  NORTHWEST SEAFOOD PASTA in red or white sauce. 3-LAYER LASAGNE with chicken & vegetables; roasted vegetables; or rich bolognese sauce. SMOKED SALMON FETTUCCINE in a tomato-vodka cream sauce. CHEESE TORTELLINI PRIMA VERA in marinara or alfredo sauce. CHICKEN AND PENNE PASTA in pesto cream. CLASSIC CHICKEN FETTUCCINE ALFREDO P O R T F O L I O P I C N I C S by C U L I N A R Y A R T inc. B O X B R E A K F A S T S (with flatware, napkin and moist towelette) CONTINENTAL A selection of fresh baked muffin and bagel with cream cheese butter & jam. Served with seasonal fruit salad, cheese and crackers, yogurt and orange juice. GRANOLA AND YOGURT Cranberry granola with vanilla yogurt, 2% milk, muffin, fruit salad and orange juice. DELUXE BAGEL BREAKFAST Bagel with lox & cream cheese, caper and red onion garnish. Served with seasonal fruit salad, yogurt and orange juice. BREAKFAST BURRITO Breakfast burrito in a microwaveable container with a side of breakfast potatoes, salsa and sour cream. Served with fruit salad, yogurt and orange juice. 3-EGG OMELET Omelet with your choice of fillings in a microwaveable container with a side of breakfast potatoes. Served with fruit salad, yogurt and orange juice. CROISSANT BREAKFAST SANDWICH Egg, ham and cheese on a flaky croissant in a microwaveable container with a side of breakfast potatoes. Served with fruit salad, yogurt and orange juice. B O X L U N C H E S (all served with fresh fruit garnish, our signature espresso dessert bar, flatware and moist towelette) DELI SANDWICH BOX Your choice of roasted turkey & jack; honey ham & swiss; roast beef & cheddar; basil-parmesan chicken salad; albacore tuna; grilled chicken & cheddar; or a vegetarian sandwich on wheat grain, french roll or sourdough breads. Served with vegetable pasta salad and potato chips. CLUBHOUSE SANDWICH BOX A triple-decker sandwich with roasted turkey, bacon, cheese, lettuce & tomato on wheat or sourdough bread. Served with vegetable pasta salad and potato chips. E N T R E E S A L A D B O X L U N C H E S (all served with a fresh baked roll and butter) CLASSIC CAESAR with grilled chicken & homemade croutons. ASIAN CHICKEN OVER GREENS AND CABBAGE with vegetables, crunchy noodles and sesame vinaigrette. THAI NOODLES AND VEGETABLES TOPPED WITH CILANTRO-LIME MARINATED JULIENNE CHICKEN and a side of spicy peanut dressing. SUPREME COBB SALAD with chicken, bacon, egg, tomato, gorgonzola, avocado and bleu cheese dressing. TRADITIONAL CHEF SALAD with turkey, ham, swiss and cheddar with your choice of dressing. S P E C I A L B O X L U N C H E S LO-CAL / VEGETARIAN BOX Steamed seasonal vegetables tossed in low calorie italian marinade, served with a fruit salad, yogurt and roll & butter. CHILD’S BOX LUNCH A classic PBJ with vegetable sticks, cheese and crackers, juice box and dessert. C O L D B O X D I N N E R S (with flatware, napkin and moist towelette) COLD POACHED SALMON FILLET over pasta & vegetable salad with a green salad. Served with cucumber-dill sauce, roll & butter and dessert bar. GRILLED CHICKEN BREAST chilled and sliced over a vegetable pasta salad with a green salad. Served with roasted red pepper dressing, roll & butter and dessert bar. FILET OF BEEF on pasta salad with a green salad. Served with creamy horseradish dressing, roll & butter and dessert bar. CHILLED NORTHWEST SEAFOOD Served with green salad, cocktail and tartar sauce, roll and butter and dessert bar. M I C R O W A V E A B L E B O X D I N N E R S (served with seasonal fruit garnish, roll and butter, our signature espresso bar, flatware, napkin and a moist towelette) LASAGNE WITH MEAT SAUCE or VEGETARIAN with green salad. GRILLED or BREADED CHICKEN TENDERS with BBQ or honey mustard dipping sauce and pasta salad. GRILLED TOP SIRLOIN IN MUSHROOM SAUCE with mashed potatoes, vegetable medley and green salad. GRILLED CHICKEN BREAST POMODORO with rice pilaf, vegetable medley and green salad. D E S S E R T S E L E C T I O N S A VARIETY OF COOKIES & DESSERT BARS SLICED CHEESECAKE IN ASSORTED FLAVORS TRADITIONAL TIRA MISU LAYERED CHOCOLATE FUDGE CAKE WITH GANACHE ICING FRESH FRUIT TARTLET WITH ALMOND CUSTARD INDIVIDUAL LEMON TART PETITE GOURMET DESSERT PLATTER Ask about our seasonal specialty selections. A D D I T I O N A L S T O C K I T E M S MILK (WHOLE, 2%, SKIM) HALF AND HALF EVIAN WATER 330 ml. or 500 ml. FIJI WATER 330 ml. or 500 ml. PELLEGRINO WATER PERRIER FRESH ORANGE JUICE SOFT DRINKS TALKING RAIN SELTZER WATERS SNAPPLE BEVERAGES THERMOS OF COFFEE (4 CUPS) LEMONS AND LIMES WHOLE FRUIT BASKET PLATE & FLATWARE W/NAPKIN HOT WASH CLOTH PACKS Additional grocery items may be purchased with sufficient notice.