Prinzo Fine Catering

All our dinners include choice of soup or salad or starter, main course, rolls and butter, dessert.
Table setting with linen, cutlery, glassware and china are provided at no charge.
Servers are provided at no additional charge.

A minimum of 20 persons per order is required.

All orders are subject to15% service charge and 13% HST.

SOUP

Vichyssoise (cold or hot) potato and leek soup.
Cream of broccoli.
Maple cream sweet potato soup with a dollop of creme fraîche.
Mushroom soup.
Vegetable broth with julienne vegetables and a dash of sherry.
Mediterranean roasted vegetable soup.
Lobster Bisque                                 ( add $3.00 per person)

SALAD

Mixed greens with seasonal vegetables with Italian dressing.
Greek salad with tomato, cucumber, Kalamata olives, green peppers, red onion and feta.
Caesar salad with garlic croutons, curls of Parmesan cheese and creamy Caesar dressing.
Baby spinach with roasted pine nuts and mango with a home made vinaigrette.
Baby spinach, bocconcini, prosciutto and strawberry salad.        ( add 2.50 per person)

STARTER

Seared scallops with leeks and lemon chili butter             (add $5.00 per person).
Tiger shrimps marinated with cilantro and lime on bamboo skewers served with a spicy tomato sauce      (add $4.50 per person).
Foie Gras served on a bed of small mixed greens with a herbed crostini garnished with a cranberry chutney     (add $5.50 per person).
Fried ravioli encrusted with oregano, rosemary and thyme on a bed of fresh greens drizzled with a spicy marinara sauce                  (add $4.50 per person).
Smoked Atlantic salmon  with a rosette of dill cream cheese, served with a herb tuile, lemon and capers   (add $4.75 per person).
Italian antipasti plate with sun dried tomatoes in oil, artichokes, prosciutto, spicy sausage, peppers and marinated olives, garnished with curls of Parmesan     (add $5.50 per person).

MAIN COURSE

FISH

Pacific salmon encrusted with herbs
Salmon filet encrusted with herbs and a cream dill sauce, served with basmati rice and  grilled vegetables.
$34.95

Grilled halibut with a zesty peach salsa

Grilled halibut filet served on a bed of  saffron rice,  garnished with grilled peppers and onion with a sprig of rosemary.
$37.95

Tiger Shrimp Vol Au Vent

Tiger shrimp vol Au vent served on a bed of creamy saffron dill sauce with a mirepoix of vegetables, garnished with a sprig of dill.
$27.95

Atlantic Salmon Filet
Grilled salmon filet with a lime and mango salsa, served with grilled baby potatoes tossed in herbs and olive oil and a medley of marinated grilled  peppers.
$29.95

CHICKEN

Pollo Principessa
Breast of chicken stuffed with asparagus, roasted pimento, smoked Gruyere and topped with  a three peppercorn sauce. Served with roasted parisienne potatoes and baby glazed carrots.
$29.95

Apple Dijon Chicken
Boneless skinless breast of chicken sautéed with mushrooms and apple in a Dijon thyme white wine cream served on a bed of garlic mashed potatoes  and mixed vegetables.
$26.95

Chicken Portofoglia
Boneless skinless breast of chicken stuffed with feta, prosciutto, and fine herbs in a vodka blush sauce served with garlic red skin mashed potato and a medley of vegetables.
$28.95

Roasted Chicken  Breast
with an exotic cilantro lime sauce served with grilled peppers, asparagus and rice pilaf
$25.95

Chicken Kiev
Served on a bed of garlic Parmesan mashed potatoes with glazed baby carrots and asparagus sautéed in lemon butter.
$25.95

PORK

Stuffed Pork Tenderloin
Pork tenderloin stuffed with apricots, prunes and herb stuffing, with a mouth-watering port glaze. Served with roasted sweet potato wedges and grilled vegetables.
$28.95

Filet of Pork Tenderloin
Seared Marinated Filet of pork tenderloin with a  Guinness cream sauce served on a bed of garlic and Parmesan mashed potato and grilled vegetables.
$29.95

VEAL

Veal Picatta
Veal medallions lightly floured and seasoned in a delicate white wine and lemon butter sauce with capers, served with green beans, roasted peppers and baby roasted potatoes, tossed in sea salt and rosemary.
$33.95

Veal medallions with mango, curry and cashews

Medallions of veal simmered in a delicate mango curry reduction with roasted cashews served with a curry basmati with turmeric and baby root vegetables
$34.95

Herb  crusted veal roulade
Veal roulade filled with herb vegetable stuffing  with creamy leek and lemon sauce, served  with roasted sweet potato wedges garnished with grilled peppers.
$31.95

BEEF

Prime Rib Au Jus

Triple “A” Alberta beef, seasoned and roasted to perfection served with beef drippings roasted  potatoes, Yorkshire pudding and mixed grilled vegetables.

$33.95

Filet Mignon

Filet of beef tenderloin, demi-glace sauce served with grilled asparagus, peppers and roasted potatoes.
$37.95

Roulade of Beef
Seasoned beef flank steak stuffed and rolled with blue cheese and wild mushroom, drizzled with a balsamic jus, served over a sweet potato mash, asparagus tips and roasted new red potatoes.
$31.95

LAMB

Moroccan Rack of Lamb
Herb crusted rack of lamb served on a bed of  red chili and mint couscous. Served with  Cheddar cheese stuffed marinated grilled red peppers and asparagus.
$33.95

VEGETARIAN OPTIONS

Mushroom Ragout
Polenta with Mushroom Ragout in a red wine and garlic sauce, garnished with Romano cheese.
$24.95

Vegetable Jalfrezi
Sweet and Sour vegetable Curry . Served with basmati rice, garnished with yogurt,  coriander and a dash of lemon juice.
$25.95

DESSERTS

New York style cheesecake with fruit topping.
Pecan pie served with bourbon chocolate sauce.
Crepes filled with gelato, served with a strawberry coulis garnished with mint.
Mango, passion fruit and raspberry sorbetto in white chocolate, served with fresh fruit and raspberry coulis
Vanilla and chocolate gelato covered with dark chocolate, served with strawberry coulis and fresh fruit
Chocolate gelato on a chocolate cookie, topped with caramel, pralines, coated in chocolate, served with a caramel sauce, garnished with fresh fruits.

ELITE DESSERT CHOICES ( add $3.50 per person )

Miniature trio of creme brûlée, dark chocolate dipped strawberry and chocolate truffle torte  with a trio of coulis design.
Chocolate cups filled with a fruit mousse, garnished with fresh fruit and mint, floating on a berry coulis.
Creme Caramel with a dash of brandy and caramelized orange zest.
Tiramisu served with chocolate curls, served in a champagne coupe.
Creme brûlée.

Upon request we can personally design a dessert just for your occasion!