Mangia Bene Catering / Kitchen Coach Cooking School

Appetizers
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Antipasto Buffet
APPETIZERS

CROSTINI-toasted bread rounds  

  • Olivada-Kalamata olives blended with capers, garlic, sun-dried tomaotes and olive oil
  • Caramelized onion and artichoke hearts
  • Pesto and Mozzarella
  • Artichoke with Fontina cheese
  • Cannellini bean puree and fresh sage    

MINI-CALZONE- Homemade dough stuffed with

  • Italian sausage, marinara and mozzarella
  • Grilled eggplant and tomato with imported parmesan
  • Caramelized onions, olives and chèvre
  • Pesto and Italian sausage
  • Fresh ricotta, spinach and mushrooms
  • Bolognese (meat sauce) and Parmesan

        

STUFFED GRAPE LEAVES-served with strained yogurt

  • lemon, mint and rice filling
  • minced lamb and rice    

PHYLLO TRIANGLES-Phyllo pillows stuffed with

  • gorgonzola and pistachio or
  • spinach and feta
  • Pumpkin and haloumi (sheep’s milk cheese)
  • Minced lamb and pine nuts
  • Edam, Gouda and cheddar cheese          

CUCUMBER CUPS-Filled with

  • Filled with feta cheese spread and dill
  • Gorgonzola spread
  • Smoked salmon mousse
  • Crème fraiche and Salmon roe

POLENTA – Polenta squares served with;

  • wild mushroom ragout
  • Artichoke, marscapone spread 
  • Eggplant caponata   

MUSHROOM PINWHEELS – Mushrooms sautéed with shallots rolled in a rich Caraway seed puff pastry served hot    

STUFFED CRIMINI MUSHROOMS-Baby Portobello caps stuffed with

  •  Madeira sautéed mushrooms, shallots and fresh herbs topped with Fontina cheese
  • Smoked sausage and parmesan
  • Crab, topped with Parmesan breadcrumbs

MUSHROOM TARTLETS-Sautéed wild mushrooms and goat cheese fill bite-sized Phyllo cups.                                                

STUFFED ENDIVE

  • piped with soft bleu cheese, sprinkled with toasted almonds
  • Piped with smoked salmon mousse                                            

GRILLED SHRIMP RICE PAPER WRAPS

Marinated prawns wrapped with fresh mixed greens, cilantro and mint and served with a sweet and spicy Vietnamese dipping sauce                                                                                                          

DUNGENESS CRAB CAKES

  • Spicy with a smoky chipotle mayonnaise
  • Fresh herbs with a tomatillo cocktail sauce    

CHICKEN SKEWERS

  • Indonesian satay chicken marinated and served with a spicy peanut sauce
  • Tandoori spiced with mango chutney
  • Honey and soy glaze teriyaki
  • Greek Oregano, olive oil and garlic served with a yogurt feta sauce  

PRAWN SKEWERS

  • Indonesian spiced served with a spicy coconut peanut sauce
  • Fresh rosemary, olive oil, garlic and red pepper flakes
  • Thai coconut curry marinade
  • Polynesian with fresh pineapple and a caramelized glaze    

HONEY GLAZED WINGS- Chicken wings marinated in soy and fresh ginger, (comes with extra napkins!)

BUFFALO WINGS- made by a native, mild to very spicy chicken wings served with homemade bleu cheese dip, celery and carrot strips   



             

 
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Mixed Dips

DIPS-

served with crudités  and/or bread and crackers                                                                

PIQUANT MIXED GREENS- Braised mixed greens (mustard, chard, topped with a tahini garlic and yogurt dressing and pine nuts served with pita   

EGGPLANT CAVIAR- Roasted eggplant, walnuts, lemon and olive oil served with pita and crackers.  

CANNELINI BEAN- Broad white beans pureed with caramelized onion, potato, fresh herbs and home made crème fraiche, served with sliced baguettes 

BABA GANOUJ
A traditional Middle eastern dip of charcoal roasted eggplant pureed with sesame paste (tahini) garlic and lemon juice, served with pita bread  

HUMMUS-
Garbanzo beans pureed with tahini, garlic lemon and wild thyme served with toasted pita triangles 

ROASTED RED PEPPER HUMMUS-Pureed garbanzo beans, roasted red peppers, lemon, garlic and Tahini 


GUACAMOLE- Avocado mashed with cilantro, garlic, jalapenos and lime juice Served with tortilla chips   

SPICY LAYERED BLACK BEAN-Pureed black beans with chipotle (smoked jalapenos), crème fraiche, and tomatilla salsa. Served with chips   

SHRIMP SALSA – Shrimp sautéed with garlic, Jalapeno, red and yellow peppers, mixed with fresh lime juice and Cilantro. Served with bread, one of our favorites!   

DEVILED DUNGENESS CRAB- A delicious and rich dip of Dungeness crab meat, sautéed shallots and sweet peppers. Served with toasted bread points 

ARTICHOKE- A warm spread of artichoke hearts and marscapone (Italian cream cheese), topped with a Parmesan crust, served with toasted baguettes             

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Mushroom Pinwheels

SAVORY TARTS- Can also be served as a main dish

ROSEMARY LEMON TART – Fresh tomatoes top a lemon goat cheese filling baked in a  Roquefort crust              

LEEK TART–Leeks sautéed with white wine and shallots cover a mild crème fraiche filling baked in a puff pastry crust  

SWISS CHARD STRUDEL – Sautéed Swiss chard, Gruyere Parmesan rolled in Phyllo   

WILD MUSHROOM TART-almost a quiche with a rich flaky pastry    

HORTOPITA- Traditional Greek mixed greens pie, with feta rolled in layered Phyllo dough and sliced      

MINCED LAMB – Middle Eastern meat pie with aromatic minced lamb and pine nuts    

FOCACCIA- topped with

  • Caramelized Onions and pancetta
  • Goat cheese and pesto
  • Tapenade (olive spread)
  • Fontina and Italian sausage  


ASSORTED PLATTERS

Seasonal Fresh Fruit

  • Extra Small (serves 20)                
  • Small (serves 30)                            
  • Medium (serves 40)                        
  • Large (serves 50)                           
  • Extra Large (serves 65 guests)         

 

Antipasto Trays- An assortment of marinated vegetables, olives, fresh Buffalo milk mozzarella with tomatoes and pesto, bread and Italian cold cuts

  • Small (serves 20)        
  • Medium (serves 30)    
  • Large (serves 50)       

Crudités

Seasonal fresh vegetables served with your choice of Creamy Fresh Herb dip, Bleu Cheese dip, Caesar dip, hummus or Cucumber yogurt dip

  • Small      (serves 25)    
  • Medium (serves 45)   
  • Large     (serves 65)  
SMOKED SALMON MOUSSE – salmon mousse made with fresh dill and lemon, molded, and decorated in the shape of a fish or customers choice (shown) , served with sliced baguettes, capers, tomatoes and red onion (Can also be made with smoked trout)                                                                                                                                     
  • Small        (serves 20-25) 
  • Medium   (serves 35)   
  • Large       (serves 50-75)   
  • Medium   (serves 35)        
  • Large       (serves 50-75)    

SMOKED SALMON PLATTER-smoked salmon, capers, tomato and cucumber slices served with whipped cream cheese and crackers and bread

  • Small        (serves 25)
  • Medium   (serves 40)    
  • Large       (serves 75) 
ANTIPASTI PLATTER- Marinated and grilled vegetables, olives, fresh Buffalo milk mozzarella with tomatoes and pesto, bread and Italian cold cuts

 

  • Small      (serves 15-20)         
  • Medium (serves 20-30)          
  • Large      (serves 30-40)           


DELI COLD CUT PLATTER

Served with relish, condiments and sliced organic breads, sliced tomatoes, red onions and lettuce

Choices of following meats and cheeses

  • Mesquite Smoked Turkey,
  • Roasted Turkey,
  • Roast Beef,
  • Black Forest Ham,
  • Salami,
  • Pastrami or
  • Corned Beef
  • Swiss,
  • Sharp Cheddar,
  • Havarti,
  • Provolone

                                                                                                  

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Pastrami with Thousand Island dressing

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