The following menu selections will be available
Friday, May 6and Saturday, May 7
for pick-up after 11:00am.
You may place an order by:
- Phone (626) 441-2499, ext. 15 (Kate)
- Fax (626) 441-3010
- E-mail kate@juliennetogo.com
- Please be sure to include in your e-mail
1. First and Last Name
2. Day and Evening Phone Number
3. Date and Time of Pick Up
4. Quantity and Description of your selections.
Soup and Hors D 'Oeuvres
Pean and Mint Soup, 10.50 quart
Crab and Rock Shrimp Cakes with Jalapeno Aioli, 26.95 dozen
Bacon and Onion Tartlets, 24.95 dozen
Layered Terrines, 11.95 small
--Smoked Salmon, Red Onions, Capers and Fresh Dill
--Sun-Dried Tomato Pesto and Basil Pesto
--Spiced Pecan and Bleu Cheese
--Sherried Mushrooms, Toasted Walnuts and Dried Cranberry Garnish
Entrees
* French Toast with Pure Maple Syrup, Crystallized Ginger Butter and Fresh Strawberries,
8 slices, 28.00
Asparagus, Gruyere and French Ham Strata, medium serves 3-4, 22.95; large serves 12-15, 58.00
Spinach Gruyere Pie, we suggest serving with poached eggs, 6.50 each
* Smoked Salmon Sandwich (Open Faced) with Butter Lettuce, TOmatoes, Red Onion Caper Cream Cheese
on French Bread, serves 1-2, 15.50
Chicken and White Bean Chili, 16.50 quart
Red Onion Crusted Salmon with Spicy Creme Fraiche, 24.50 lb.
Cherry Rhurbarb Breast of Chicken, 14.50 lb.
Chicken Sopa Casserole with Tomatillo Sauce, Jack Cheese and Roasted
Pasilla Chilies, medium serves 3-4, 22.95; large serves 12-15,
55.95
Side Dishes
Baby Spinach with Chevre, Artichoke Fritters, Balsamic Vinaigrette, large serves 3-4, 10.95
Grilled Asparagus with Bell Pepper Relish, 12.95 lb.
Haricots Verts with SOurdough Croutons, 13.50 lb.
Carrots with Creme Fraiche, Chervil, Parsley, 8.50 lb.
White Corn with Chopped Red Onions and Basil, 8.50 lb.
* Quinoa with Peas and Snap Peas, Fresh Mint 9.50 lb.
Orange Basmati Rice with Golden Raisins, 6.50 lb.
Roasted Fingerling Potatoes, 9.50 lb.
Fresh Fruit Salad, 9.00 lb.
Cauliflower Gratin, medium serves 3-4, 17.95; large serves 12-15, 42.95
Dessert
*Coconut Cake with Coconut Creme Patisserie and White Chocolate Buttercream Frosting,
6-inch cake serves 8-10, 32.00
Individual Chocolate Cake with Brown Sugar Cheam Cheese Frosting, Fresh Rose Petal Garnish,
4.95 each
Ganache Glazed Profiteroles with Almond Creme Ptisserie, 6.95 each
Blackberry Polenta Bread Pudding with Blackberry Coulis, 6.50 each; loaf serves 8-10, 42.00
Rhubarb and Apple Crostade, 6.50 each
Lemon Meringue Tart, individual, 6.50 each
Mini Sugared Shortbread Cookies, bag of 1 dozen mini, 9.60
Breakfast
Creme Fraiche Coffeecake, 28.00 whole
Strawberry Buttermilk Teacake, small 6.95; large 13.50
Breakfast Cookie with Dried Fruit and Nuts, 1.25 each
Small Cream Current Scone, 1.95 each
Lemon Curd, 5.25 half pint; 10.50 pint
Bread
Toasted Baguette Crisps, 5.25 bag
Rosemary Currant Parmesan Toast, 7.50 dozen
Rosemary Current Loaf, 7.25
Rosemary Currant Rolls, 4.80 per half dozen
*NEW!
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