Mangia Bene Catering / Kitchen Coach Cooking School

Entrees
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Meat and Cheese Calzone and Organic Mixed green Salad

 

CHICKEN; served with salad and your choice of rice or potatoes     
           

  • Chicken breasts braised with preserved lemon, green olives and saffron served with orzo
  • Piccata, lightly breaded and sauteed with with lemon and capers
  • Chicken breasts and thighs cooked a Middle-eastern yogurt sauce served with rice and lentil pilaf
  • Roasted with lemon, garlic and Rosemary (Assorted pieces)
  • East Indian cashew curry boneless, skinless in a aromatic coconut milk curry
  • Chicken Tikka- Marinated and grilled chicken skewers served with chutney
  • Barbequed, assorted pieces in a honey, ginger, soy glaze
  • Jamaican jerk chicken spicy unless you say no (Assorted)
  • Chicken mole, homemade spice mixture served with Mexican rice
  • Chicken sauteed in a spicy green Thia curry served with Jasmine rice

PORK served with salad and your choice of rice, potatoes or polenta    


Pork tenderloin-

  • with caramelized pears and a brandy cream sauce
  • roasted with maple glaze
  • stuffed with prosciutto and served with port gravy

Pork Roast

  • Tuscan pork roast stuffed with pancetta and rosemary herb salt
  • Honey roasted Pork Loin with a port demi-glace
  • Pork Roast with maple syrup and braised fennel

Pork chops

  • marinated and grilled served with garlic mashed potatoes
  • with Dijon mustard coating
  • grilled with Indian spice rub (served with Indian spiced potatoes)
  • with Roquefort stuffing

BEEF served with salad and bread and your choice of rice, potatoes or polenta   


A la carte  

  • Tenderloin with balsamic-port glaze
  • Mustard crusted beef tenderloin
  • Marinated, grilled flank steak skewers with rosemary and garlic
  • Prime rib with Cabernet jus
  • Roast prime rib with shitake gravy
  • Beef short ribs with Hoisin sauce
  • Flank Steak –marinated and grilled, served with crispy polenta and caramelized shallots
  • Flank steak-Marinated and grilled in a fresh ginger teriyaki sauce

 

SALMON                                                                                                                                                 

Served with salad and bread and your choice of rice, potatoes or polenta

  • Marinated fillet, grilled with a smoky, honey glaze.
  • Fillet grilled with fresh herbs and caper butter
  • Whole salmon, stuffed with herbed lemon rice and wrapped in puff pastry         
  • Steaks, grilled with an East Indian aromatic spice paste
  • Poached and decorated, served with sorrel mayonnaise
  • Indonesian fish curry, lime leaves, lemon grass, Thai basil and coconut (served with rice)
  • East Indian curry, curry leaves, ginger and garlic in a coconut curry sauce

HALIBUT (seasonal); served with salad and bread, rice or potatoes    

  • Fillet with an almond crust served with a curry sauce
  • Steaks braised in Thai green curry
  • Steaks or fillets grilled with fresh herbs and caper butter
  • Fillets or steaks grilled over mesquite and served with lemon butter
  • Grilled steaks with pesto served on a bed of arugula
  • Cajun blackened steaks

PRAWNS                                                                                                                          

Served with salad, rice or bread

  • Grilled and skewered
  • Large prawns marinated in coconut milk and Indonesian spice mix served with peanut sauce and rice
  • Grilled prawns with rosemary, garlic, red pepper flakes and olive oil
  • Spicy coconut shrimp with a mango dipping sauce
  • Marinated in soy sauce with garlic, fresh ginger and toasted sesame seeds
  • Prawns with East Indian spice butter, skewered with bacon
  • Grilled Shrimp Salad with Papaya, Green Onions and Peanuts
  • Spicy chipotle prawns and rice
  • Large prawns sauteed with Thai eggplants in a spicy Thai green curry, served with steamed Jasmine rice

 

MIXED SEAFOOD (mixed shellfish and fish) Served with salad and rice or bread  

  • East Indian seafood curry, spicy, with coconut, curry gravy, served with rice
  • Indonesian curry with mixed seafood, served with rice
  •  Paella, a traditional Spanish rice dish made with spicy Chorizo sausage, chicken and assorted shellfish                                       
  • Brodetto- a Roman fish and shellfish tomato based stew served with garlic croutons
  • Cioppino- a tomato based savory seafood stew, slight spice and lemon, served with pasta
  • Provencal fish stew, a tomato based fish soup made with fragrant herbs, carrots and leeks

OTHER ENTREES; (served with bread and salad)  


MIXED GREENS POLENTA LASAGNA                                                                                            

Sautéed greens and mushrooms, layered with polenta and smoked mozzarella, topped with a roasted tomato sauce                 

LASAGNA-Traditional Italian lasagna made with homemade spinach pasta, bolognese (meat) sauce, bechamel (white sauce)  and grated imported Parmesan.

WILD MUSHROOM LASAGNA- The best mushroom lasagna made with Porcini the “king” of wild mushrooms, béchamel sauce and home made pasta.

PASTA ROSETTES-Mushroom and spinach ricotta filling topped with a bechamel sauce rolled with fresh  pasta served on a roasted tomato sauce

FRESH CHEESE TORTELLINI 

  • in a pesto cream sauce
  • marinara                                                                                                                              

EGGPLANT PARMESAN-lightly breaded eggplant layered with fresh marinara, buffalo milk mozzarella and imported parmesan

BUDIN AZTECA-Enchilada casserole made with;

  •  Marinated, grilled chicken or
  •  Picco Di Gallo, skirt skate or
  •  Black beans and Mexican rice,

layered with roasted chili, chiuaua cheese, salsa verde and home made Mexican  sour cream

 PAELLA- A traditional Spanish rice dish made with Chorizo, chicken and assorted  shellfish (mussels, scallops, shrimp)  

 MIXED GRILL- A combination of barbequed chicken, sausages, ribs/flank steak and grilled seafood (A bounty)   
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