Menu Ideas

Part of creating any unique experience includes adding your own special touches.  A one of a kind menu helps to set the tone for your event, and that begins with great ideas.  

We welcome the collaboration between your vision and our years of experience.  Together, we can design a custom menu, or if you prefer, you can choose from some of our tried and true dishes.  Either way, we know you will be pleased.  

Get started by browsing some of our ideas using the links below. 

Contact Us

Russell's Creative Global Cuisine

860.231.0406

info@russellscatering.com

The Grayson Room

860.508.8912

graysonroom@russellscatering.com

We are located at:

20 Jefferson Avenue, Suite 8

West Hartford, CT  06110 

 

 

 

 

 

 

 

 

 

1st COURSE SELECTIONS

SALADS

Baby Spinach, Stilton Bleu
Garnished with grilled plums, drizzled with butternut squash vinaigrette.

Arugula Lettuce, Marinated White Beans
Scented with lemon and slight garlic, garnished with proscuitto wrapped marinated baby artichokes and minced chives.

Wilted Spinach, Lemon Garlic Oil
Garnished with sautéed apples and parmigiano reggiano chips.

Avocado, Roasted Red Peppers
Offered on field greens, drizzled with a charred red tomato Meyers lemon vinaigrette.
Garnished with spicy corn bread croutons.

Spicy Caesar Salad
Tossed with our ancho chile scented dressing, crunchy cheese croutons, milled tellicherry black pepper and parmigiano reggiano cheese.

Fresh Mushroom Salad
Offered on spinach, garnished with shaved parmigiano reggiano, drizzled with a lemon-olive oil dressing scented with fresh herbs.

FISH

Steamed Flounder
Offered on royal ferns, garnished with a sesame seed vinaigrette.

Pan Seared Diver Sea Scallops, Celery Broth 
Offered on feta mashed potatoes. Drizzled with tomato oil.

Seared Salmon, Carmelized Gingered Shallots 
Offered on a bed of basil scented lemon mashed potatoes, on a jalapeno pepper cream sauce. (Not too spicy)

VEGETARIAN

Forest Mushroom Strudle
Offered on a curried, garlic scented emulsion. 
Drizzled with a balsamic roasted tomato oil.

Artichoke Risotto Cake, Eggplant Vinaigrette
Garnished with a warm dill scented fennel salad.

Braised Eggplant & Napa Cabbage Stew
Aggressive, scented with adobo sauce, garnished with peppers and butternut squash.

MEATS

Ancho Crusted Pork Tenderloin
Offered on a sweet potato cake, topped with a grilled pineapple salsa.

Oven Roasted Lamb Roulade
Rosemary, garlic, milled black pepper crust, filled with spinach, prosciutto, leeks,Fontina cheese, and roasted red bell peppers. Offered with caper jus.

Grilled Beef Bracciole
Marinated with ginger and slight soy, filled with asparagus, Chinese sweet sausage, pine nuts, and black bean paste. Drizzled with an aromatic glaze.

 

2nd COURSE SELECTIONS

ENTREES

Porcini Crusted Salmon, Forest Mushroom Risotto
Garnished with fava beans and tiny current tomatoes.

Seared Sea Bass, Fennel Salad
Offered on golden turnip mash, garnished with cockle clam vinaigrette.

Caper Crusted Monkfish Filet
Drizzled with oregano oil, splashed with Meyer’s lemon vinaigrette. Offered on pan fried, dried shrimp scented noodle cake.

Sesame Crusted Cod Filet, Asian Greens
Drizzled with cherry vinaigrette offered on Buckwheat scallion noodles.

Seared Chicken Breast, Apple Compote
Boneless, filled with a sweet sausage, wild rice blend. Garnished with braised carrots, red cabbage, asparagus and fingerling potatoes.

Chicken Napoleon
Steamed chicken, sliced and layered with roasted red peppers, grilled eggplant and zucchini. Offered on an orange scented tomato sauce. 
Garnished with saffron spaetzle.

Chicken Roasted with Lemon Halves
Scented with garlic, red pepper and parsley.

Gingered Chicken Breasts
Char-grilled, tossed with grilled leeks, roasted red bell peppers, artichokes, and shiitake mushrooms, offered in natural juices, fresh herb scented.

Roast Duckling
Boneless, offered with a pear-green peppercorn sauce.

Slow Smoked, Spicy Corn Beef
Crusted with our jerk rub, brushed with apricot glaze. 
Offered with our holy trinity aioli.

Braised Beef Shank, Szechuan Peppercorn Sauce
Scented with clove, ginger root, scallions, and sake.

Oven Roasted Domestic Lamb Rack
Crusted with pistachios, offered with a sun-dried cherry port wine demi-glace.

Char-Grilled Tenderloin of Beef
Scented with rosemary, milled black pepper, garlic, and olive oil, offered with a Shiitake mushroom shallot Madeira sauce.

Cassoulet in the Style of Goodness
Classic blend of pork, lamb, garlic sausage and flageolet beans.

Applewood Smoked Pork Chops
Garnished with our fig chutney.

Seared Veal Chop, Drizzled with Oven Roasted Tomato Oil
Stuffed with a leek and porcini mushroom filling.

Pennette, Orange Scented Tomato Sauce
Garnished with oven roasted shittake mushrooms.

Three Grain Stuffed Portobello Mushroom
Offered on pappardelle noodles, tomato poblano pepper sauce. 
Garnished with current tomatoes.

Roasted Yellow Tomatoes with Lobster
Stuffed with curried cous-cous, lobster, marinated red peppers, and fresh herbs, offered on saffron noodles. 

ACCOMPANIMENTS

Sugar Snaps and Carrots
Tossed with shallots, lemon zest, and thyme.

English Peas, Shiitake Mushrooms
Scented with coriander and fresh mint.

Asparagus, Tiny Yellow Tomatoes
Drizzled with an Asian vinaigrette.

Oven Roasted Butternut Squash, Broccoli Rabe
Scented with mint and fresh garlic. (Slight)

Steamed Fingerling Potatoes(Heirloom)
Scented with milled black pepper, sea salt and minced chives.

Yellow and Red Lentils, Wild Rice
Scented with lemon grass, shiitake mushroom, fresh herbs, sea salt.

Oven Roasted, Smoked Potato Salad
Tossed with julienne of roasted peppers, basil and chopped spinach.

Yukon Gold Mashed Potatoes
Your choice of flavors: horseradish, garlic, porcini mushroom, chorizo sausage, feta cheese, you name it!

DESSERTS

Russell’s offers a variety of desserts prepared daily. Marie uses the best possible ingredients to create an ever changing selection of sweets. Marie’s reputation for her finger desserts is known statewide and growing.

A small sampling of wonderful desserts: 

Key Lime Tartlets

Assorted Truffles

Pecan Diamonds
  Crunchy, rich, and buttery.

Almond Crunch

Biscotti

Hazelnut Chocolate Tartlets

Walnut Torte, Coffee Butter Cream
  Garnished with pecan chocolate ice cream.

Bete Noire
  Garnished with raspberry sauce.

Macerated Fresh Fruit Salad
  Offered on almond Marsala wine flavored Macarpone cheese, garnished with crunchy cookies. 

 

ADD A CASSEROLE TO YOUR DINNER MENU!

Click the link above for casserole choices on our "Good Food to Go" Page.