Downtown Kitchen

Hot Entrees served in Chafing Dishes

This entrée list is only a sample of what we offer. Please call to discuss how we can personalize a menu for you and your event. All entrée items are prepared fresh upon request and require 24 hours notice. Call to inquire about pricing.

POULTRY: Lime and Cilantro Marinated Chicken Breast with a Tropical Salsa; Grilled Chicken Breast with a Lemon Parsley Sauce; Grilled Chicken Breast with a Green Olive Tapenade; Grilled Chicken Breast with a Sweet Chili Glaze; Herb Roasted Chicken with Shitake Mushrooms au Jus; Chipoltle Lime Marinated Chicken Legs; 40 Cloves of Garlic Roasted Chicken; Seared Breast of Chicken Teriyaki; Tarragon Chicken; Pan Roasted Chicken with Marsala Wine and Portobello Mushrooms; Chicken Thighs with a Creole Mustard Orange Sauce; Roast Turkey Breast with a Marsala Wine Gravy; Roasted Turkey with an Orange and Green Peppercorn Sauce; Orange Ginger Glazed Cornish Hen

SEAFOOD: Sesame Crusted Salmon with an Orange and Ginger Glaze; Sesame Crusted Salmon with a Miso Tamari Vinaigrette; Salmon with a Citrus Curry Butter; Sauteed Salmon Filet with a Ginger Garlic Honey Soy Sauce; Grilled Salmon with Olive, Basil, Garlic and Toasted Pine Nuts; Grilled Salmon with a Ginger Black Bean Sauce; Broiled Salmon with a Dijon Mustard Sauce; Salmon Picatta; Blackened Salmon with a Mango and Coriander Vinaigrette; Grilled Tuna with a green olive relish; Black Peppercorn Crusted Tuna Medallions with a Balsamic Orange Glaze; Crabcakes with a Wasabi Mayo; Blackened Catfish with a Kiwi Lime Salsa; Cornmeal Crusted Catfish with a Citrus Tomato Sauce; Rock Shrimp Scampi with a Spicy Salsa; Porcini Crusted Swordfish

PORK: Roasted Loin of Pork with a Mango Cranberry Chutney; Grilled Marinated Pork Chops with a Plum Chili Glaze; Roast Loin of Pork with an Orange Apple Sauce

BEEF: Grilled Marinated Hanger Steak with a Chimichurri Sauce; Grilled Marinated Hanger Steak with a Caramelized Shallot and Balsamic Glaze; Grilled Marinated Flank Steak with Tomatillo Fresh Herb Sauce; Chipoltle BBQ Flank Steak; Jalapeño Marinated London Broil; Seared Flank Steak with a Garlic Ginger Sauce; Grilled and marinated Flank steak with a Pico de Gallo; Honey Ginger Marinated Flank Steak; Filet Mignon with a Mushroom Ragout; Braised Corn Beef and Cabbage

VEGETARIAN: Stirfry Tofu, Black Mushrooms and Baby Bok Choy; Endive and Cauliflower Gratinee; Spinach, Potato and Portobello Mushroom Gratin; Wild Mushroom and Soybean Ragout

PASTA: Cheese and Spinach Ravioli with a Wild Mushroom Broth; Eggplant and Spinach Lasagna; Chicken and Broccoli Rabe Lasagna; Bowties with Broccoli, Cauliflower, Sun dried Tomatoes and Roasted Garlic