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 For most of us, our passions in life define who we are, and drive us toward achieving our goals beyond our wildest dreams. In the case of our executive chef, he is living his dream by bringing fine prepared foods to the people of Southwest Michigan. Here at A FOOD AFFAIR, the customer is our first, last, and only priority. From the time our guests come into our lives, until the time that they choose to say goodbye, they are treated as our extended family. Every client is THE MOST IMPORTANT PERSON, whether it’s your family, or heads of State, everyone will receive our very best. We specialize in creating gourmet entrees, appetizers, desserts, pastries, breads, and other treats and confections. Everything is always done from scratch, and nothing is ever pre-fabricated or pre-made before it arrives at A FOOD AFFAIR, just like in the old-world. We pride ourselves greatly in being the only area caterer and purveyor of goods that are not only the finest of quality but in addition we give our clients personalized service, attention to detail, and professionalism. All the time. Every time. Our talented and dedicated chefs also excel in creating unique and specialized menus for any occasion. So if you have special needs for a customized menu for your special event or occasion, we will strive to satisfy your needs, great or small, whatever they may be. It is our wish and desire that you, our valued client, are satisfied in every way with what we do. As a catering establishment, we offer you options. If there is something that you would like that you do not see in the following pages, please let us know, and we will be more than happy to accommodate you. These are just our creative suggestions, and anything is open to interpretation. From all of us at A FOOD AFFAIR, L.L.C., thank you for giving us the opportunity to fulfill your special event needs. We look forward to working for you. Happy eats! -JD LARGE TRAYS ITALIAN ANTIPASTO PLATTER with fresh basil marinated cherry tomatoes, roasted garlic cloves, garlic oil marinated mushrooms, kalamata olive slices, prosciutto, capicola, Genoa salami, caponata vegetable mix (eggplant, squash, and red peppers), gorgonzola, fresh buffalo mozzarella cheese, and asiago crostinis. SERVES UP TO 30 PERSONS - $190 FRESH VEGETABLE PLATTER with celery, carrots, peppers, green onions, cauliflower, broccoli, cucumbers, mushrooms, cherry tomatoes, and other assorted seasonal vegetables. Served with your choice of dipping sauces (chipotle ranch, roasted red pepper, spinach and artichoke , or gorgonzola cream). SERVES UP TO 25 PERSONS WITH ONE SAUCE CHOICE - $66, EACH ADDITIONAL SAUCE CHOICE (PINT) - $8 DOMESTIC CHEESE AND CRACKER BOARD with aged brie pie, sharp cheddar cubes, baby Swiss cubes, blueberry curd, Michigan chevre cheese, smoked Gouda, miniature parmesan pie, and shaved Romano cheeses with tri-colored grapes, and an assortment of gourmet crackers. SERVES UP TO 40 PERSONS - $190 ASSORTED BROWNIE AND COOKIE PLATTER with double chocolate chip, cashew and peanut butter, sweet cinnamon snicker doodle, Scottish shortbread, ground almond amaretti, chocolate fudge chunk brownies, espresso brownies, white chocolate shortbread, and caramel butterscotch brownies. SERVES UP TO 40 PERSONS - $135 FRESH FRUIT PLATTER with cantaloupe, honeydew, watermelon, pineapple, orange segments, tri-colored grapes, mangos, strawberries, blueberries, apples, dried cranberries, apricots, garnished with fresh kiwifruit, star fruit, and dried figs. Presented in a watermelon basket cascading out with a citrus maceration. SERVES UP TO 50 PERSONS - $ 175 FRITATA AND QUICHE PLATTER with a MICHIGAN HAM, ASPARAGUS, AND CHEDDAR CHEESE QUICHE; ITALIAN TUNA QUICHE with sun-dried tomatoes, tuna, roasted red peppers, mozzarella cheese and Italian seasonings; FARMER’S QUICHE with Monterrey Jack, green peppers, Michigan bacon, tomatoes, and mushrooms; THYME ARTICHOKE FRITATA with artichoke hearts, Ricotta and Monterrey Jack cheeses, fresh thyme, and lemon cream. SERVES UP TO 40 PERSONS - $170 ASSORTED CHICKEN WING PLATTER with your choice of one preparation. Choices include Michigan apple honey, barbecue glazed, Buffalo-style (medium to habañero). Served with carrot and celery sticks and gorgonzola & bleu cheese dipping sauce. 100 PIECES - $75 ASIAN MARINADE CHICKEN PLATTER with spicy hoisin glaze, sesame seeds, chives, and Napa cabbage. 100 PIECES - $75 MEATBALL HORS D’OURVES PLATTER with your choice of one preparation. Choices include Mama’s meatballs, and parmesan cheese over garlic crostinis; Stroganoff-style with scallion cream and egg noodles; Porto Vallarta cilantro pesto & cheddar-chili sauce. 100 PIECES - $80 A FOOD AFFAIR SHRIMP COCKTAIL PLATTER with jumbo prawns steamed in court bouillon, served with a Serrano papaya cocktail sauce with lemon. 50 PIECES - $145 MANGO CEVICHE with rock shrimp, bay scallops, chive, citrus marinade, roma tomatoes, Vidalia onions, and avocado salsa. Served in “shot glass” form. SERVES UP TO 25PERSONS - $115 DUCK CONFIT SLIDERS served on mini-Kaiser rolls with “micro-greens,” blueberry mustard, fresh blueberries and raspberries, Michigan chevre cheese, and caramelized red onions. 25 SLIDERS - $155 APPETIZERS & HORS D’OUERVES ASPARAGUS CHEVRE CHEESE TOURINE SQUARES with ricotta, Michigan chevre, parmesan, and cream cheeses, eggs, smoked paprika, black peppercorns, and kosher salt. 24 PIECES - $54 STUFFED MUSHROOM CAPS with sun-dried tomatoes, cream cheese, Italian sausage, roasted garlic herbs, with a Madeira cream sauce. 24 PIECES - $48 STUFFED PORTOBELLO MUSHROOMS with fontina, chevre, and mozzarella cheeses, grilled eggplant cubes, sweet Italian sausage, roasted red peppers, and caramelized onions. 24 PIECES - $132 FIRENZE with oven roasted roma tomatoes, stuffed with spinach and artichoke dip, topped with parmesan, and asiago cheeses & fresh basil pesto. 24 SERVINGS - $108 STUFFED BELL PEPPERS with herbed boursin cheese, caramelized onion, sautéed cremini mushrooms, and roasted red peppers. Topped with shredded roasted chicken and a gouda cheese cream sauce. 24 SERVINGS - $126 DUCK CONFIT CROSTINIS with a BLACK STAR cherry wine and GRAND MARNIER reduction, field greens, with toasted and candied walnuts. 24 PIECES - $172 SMOKED SALMON MOUSSE served over lemon cucumber slices. Topped with lemon capered dill cream and fresh tarragon. 24 SERVINGS - $153 BACON-WRAPPED BAY SCALLOPS with Grand Traverse Riesling, candied lemon zest, and a fennel pulp reduction. 24 SERVINGS - $191 THAI-STYLE SHRIMP DEVILED EGGS with brunoise tri-colored peppers, fresh cilantro, diced shrimp, cayenne and lemon pepper, with a cold curry peanut sauce and a splash of lime in a poached egg white cup. 24 PIECES - $119 THAI CURRIED SHRIMP with slivered carrots and scallions, shredded cabbage, ginger puree, diced tri-colored peppers, Thai chili oil, with a coconut curried cream sauce. 18 PIECES - $108 SPANISH STUFFED FIESTA REDSKIN POTATOES with chorizo sausage, Serrano peppers, pico de gallo salsa, sweet corn kernels, topped with melted Monterrey-Jack cheese, and a chipotle cream sauce. 24 SERVINGS - $88 GUADALAJARA BEEF CROSTINIS with marinated carne asada, chipotle salsa, green peppers, Colby-Jack cheese, and stewed tomatoes topped over cayenne dusted crostinis with a cilantro pesto shmear. 24 PIECES - $132 GREEK COUS POLENTA SQUARES with roasted red peppers, kalamata olives, artichokes, drizzled with a oregano-tomato vinaigrette, and served with polenta square & a small cous cous pile. Vegan friendly. 24 PIECES - $84 CRACKED GREEN PEPPERCORN DUSTED AHI TUNA with a fresh tarragon-horseradish aioli, served on endive leaves, drizzled with a fresh lemon vinaigrette. 24 SERVINGS - $114 SICILIAN CHICKEN SLIDERS with sliced and breaded eggplant, and shredded roasted chicken breast layered in between Mama’s meatless marinara, shredded mozzarella and grated Romano cheeses, topped with checca garlic tomatoes, with a basil pesto shmear and sandwiched between garlic toast. 24 SLIDERS - $120 SALAD BOWLS MICHIGAN HARVEST SALAD with field greens, gorgonzola cheese, candied walnuts, Michigan apples, and dried cherries served with a a Dijon-balsamic dressing $7.25 PER PERSON FOOD AFFAIR CAESAR SALAD with romaine lettuce hearts and sun-dried tomatoes, served with parmesan cheese shavings and a chipotle Caesar dressing. Topped a large crouton. $7.95 PER PERSON, ADD CHICKEN OR BEEF - $2.50 COCO SALAD with fresh Boston, green leaf, and romaine lettuce, mozzarella cheese, whole black olives, roasted red peppers, mushrooms, roasted garlic, red onions, and oregano. Served with Italian dressing. $8.75 PER PERSON AUGUSTA COBB with shredded head lettuce, diced tomatoes, shredded bacon, boiled and diced eggs, diced Michigan ham, brunoise carrots, cheddar and gorgonzola cheeses, and avocado. Served with a house bleu cheese or traditional ranch dressing. $9.75 PER PERSON “THE TREE-HUGGER” with a romaine and leaf lettuce blend, button mushrooms, roasted red peppers, olives, tomatoes, onions, Swiss cheese, avocado, and scallions. Served with traditional balsamic vinaigrette. $5.85 PER PERSON FOOD AFFAIR HOUSE SALAD with a red cabbage and leaf lettuce blend, roma tomatoes, carrots, and red onions. Topped with croutons and drizzled with your choice of either Italian dressing or balsamic vinaigrette. $4.75 PER PERSON APPLE RIDGE CHICKEN SALAD with shredded chicken, mesclun and red leaf lettuce blend, yellow delicious and McIntosh Michigan apples, tri-colored grapes, celery, and candied pecans served with a traditional bleu cheese or Dijon-balsamic dressing. $9.25 PER PERSON SPANISH BEEF SALAD with carne asada beef, chopped head lettuce, lime wedges, Monterrey-Jack and cheddar cheeses, black beans, corn, tomatoes, scallions, and fresh cilantro. Served with crispy tortilla strips, and a chipotle ranch dressing. $8.25 PER PERSON SPANISH BARBECUE CHICKEN SALAD with shredded roasted chicken, with your choice of MOE PRITCHETT’S or LEGEND barbecue sauce, chopped head lettuce, Monterrey-Jack and cheddar cheeses, black beans, corn, tomatoes, scallions, and fresh cilantro. Served with crispy tortilla strips, and a chipotle ranch dressing. $7.50 PER PERSON PAPAYA – SERRANO STEAK SALAD with spinach, gorgonzola cheese, and spiced pecans. Served with a habanero-citrus vinaigrette dressing. $9.50 PER PERSON MEDITERRANEAN CALAMARI SALAD with red and green leaf lettuce, roma tomatoes, fried calamari, haystack-style fried red onions, fresh basil, and artichokes. Served with a sun-dried tomato vinaigrette. $8.25 PER PERSON PASTA ENTREES MEDITERRANEAN VEGETABLE PASTA with artichokes, roma tomatoes, garlic, sun-dried tomatoes, kalamata olives, fresh basil, thyme, and red onions topped over linguine fini pasta. Served with an herbed garlic vegetable broth. $17 PER PERSON SOUTH OF THE BORDER PASTA with diced beefsteak tomatoes, green, red, and Vidalia onions, Serrano and green peppers, fresh cilantro, black beans, and tomatillos over whole wheat penne pasta. Topped with a cheddar and pepper jack cream sauce and fresh avocados. $19 PER PERSON CARNE ASADA PASTA with Mexican seasoned and marinated skirt steak strips, green peppers, stewed tomatoes, white onions, cayenne pepper, smoked paprika, and olive oil over whole wheat farfalle, and topped with a cilantro pesto cream sauce. $24 PER PERSON THAI BEEF PENNE PASTA with carrots, red peppers, cilantro, and scallions over fettuccini smothered with a cilantro Thai peanut sauce. $22 PER PERSON PARMA RIZOTTO with caponata vegetables (yellow squash, eggplant, and red peppers), prosciutto, capicola, and pancetta, topped with parmesan, asiago, and Romano cheeses, fresh herbs, and garlic crostinis. $18 PER PERSON DI-ANNE’S SAUSAGE AND PEPPERS with red and white onions, Mama’s marinara, shallots, garlic, and tri-colored peppers over penne pasta, and topped parmesan cheese and fresh basil. $15 PER PERSON ADOBO CHICKEN ORZO with coriander, cilantro-parsley compound oil, ground cumin, and Mexican seasonings, with a creamed corn chipotle sauce over orzo pasta. $21 PER PERSON CHICKEN BECHAMEL with fresh rosemary, basil, tomatoes, and oregano over spaghettini pasta with a garlic béchamel cream sauce and grilled chicken strips. $18 PER PERSON SHRIMP AND SCALLOP PASTA with mushroom duxell marinara, slivered roma tomatoes, fresh basil, grilled eggplant, and Portobello mushrooms topped over spaghetti. $25 PER PERSON SEAFOOD JAMBALAYA with crawfish, clams, shrimp, chicken breast, fresh mussels, red chili flake, topped with a spicy marinara cream sauce, habañero peppers, onions, and red peppers with a shellfish stock topped over linguine pasta. $28 PER PERSON BEEF ENTREES NEW YORK BLACK ANGUS STRIP STEAK with bacon, sautéed button mushrooms, caramelized onions, topped with a green peppercorn natural jus. Served with garlic herb mashed potatoes and seasonal vegetables. $25 PER PERSON FIERY TENDERLOIN with celery, tomato paste, Tabasco sauce, Worcestershire sauce, brown sugar, “fiery” chili peppers, parsley, and ground cloves. Served with buffalo-style russet potato wedges with a cool ranch cream cheese sauce and steamed seasonal vegetables. $28 PER PERSON JAMAICAN JERKED SIRLOIN STEAK with basil and parsley pesto, walnuts, cloves of garlic, smoked crème fraise, and topped with parmesan cheese. Served with sour cream and garlic mashed potatoes with chives. $32 PER PERSON GARLIC AND ROSEMARY MARINATED PRIME RIB served with buttered fingerling potatoes and fresh blanched asparagus. $26 PER PERSON ROASTED SCOTCH BEEF FILET with lemon stilton, pecans, Michigan bacon, sun-dried tomatoes, with a port wine mushroom glaze. Served with garlic smashed redskin potatoes and seasonal vegetables. $36 PER PERSON THAI BEEF SKIRT STEAK with roasted bell peppers, cilantro, carrots, and green onions smothered in Thai peanut sauce. Served with fresh seasonal grilled vegetables. $22 PER PERSON SPANISH BEEF RIBEYE with Spanish seasonings, avocado, Spanish rice, black beans, lime jus, and Chihuahua cheese. Served with a side of fresh pico de gallo. $30 PER PERSON PORK ENTREES TRIPLE PORK-LOIN ROULADE stuffed with sweet Italian sausage, creamed Michigan chevre cheese, sautéed spinach, roasted garlic, mushrooms, and honey. Wrapped with apple wood smoked Michigan bacon and encrusted with fresh black peppercorns and kosher salt. Drizzled with a honey-lemon Serrano reduction. Served with pesto mashed potatoes and steamed green beans. $27 PER PERSON SOUTHWEST BARBECUED PORK CHOPS smothered in our house made chipotle barbecue sauce topped with a papaya red pepper slaw. Served with a side of parmesan roasted redskin potatoes. $21 PER PERSON THAI-STYLE STUFFED PORK TENDERLOIN with roasted red peppers, cilantro, provolone cheese, scallions, and carrots. Topped with a curried cream sauce. Served with red pepper poached lentils and a peanut cucumber slaw. $27 PER PERSON BARBECUE PIT PULLED PORK ACORN SQUASH BOWL with a combination of LEGEND and MOE’S barbecue sauces. Served with sides of baked sweet potato fries and A FOOD AFFAIR’S signature cole slaw. $17 PER PERSON BLACK & BLUE PORK ~ A seared pork tenderloin roulade stuffed with blueberry cheese, honey, fresh Michigan blueberries, and Michigan bacon, served with a side sautéed spinach, yellow squash, zucchini, and a hot bacon-blueberry sauce. $24 PER PERSON POULTRY ENTREES CHICKEN CORDON BLEU with fresh provolone cheese, Michigan ham, and herbed béchamel. Served with fresh sautéed seasonal vegetables, and roasted redskin mashed potatoes with parmesan cheese. $17 PER PERSON SICILIAN CHICKEN PARMESAN with grilled roma tomatoes, mama’s traditional marinara, parmesan, asiago, shredded mozzarella, and shredded provolone cheeses, Italian herbs, and fresh basil over a traditionally Italian breaded chicken breast. $19 PER PERSON GREEK CHICKEN with roasted chicken breast, feta cheese, lemon, red onion, kalamata olives, roasted red peppers, and oregano, smothered with a lemon balsamic feta sauce. $21 PER PERSON TURDUCKIN-BLEU (INSIDE OUT) with duck confit wrapped in sliced turkey breast, and Michigan chevre cheese stuffed into a breaded chicken breast. Served with a wild sage cream sauce, wild rice, and roasted acorn squash. $26 PER PERSON CHICKEN MARSALA with grilled & sliced chicken breast, sautéed cremini and button mushrooms, topped with mozzarella cheese and a Marsala wine marinara sauce. Served with sides of green beans, bacon, and herbed butter Michigan potato wedges. $24 PER PERSON A FOOD AFFAIR CHICKEN AND WAFFLES with shredded roasted chicken breast over honey wheat frilled waffles, topped with a Michigan maple syrup cream sauce and candied pecans. Served with a side of sautéed seasonal vegetables. $17 PER PERSON SEAFOOD ENTREES MICHIGAN MAPLE SALMON with Michigan maple syrup on a bed of lemon-honey infused wild rice. Served with a side of sautéed yellow squash. $22 PER PERSON BASIL ROSEMARY SHRIMP SCAMPI with garlic tomatoes, shallots, white wine, and tarragon crème fraise. Served with fingerling potatoes, and stewed tomatoes. $27 PER PERSON CORNMEAL ENCRUSTED RAINBOW TROUT with a mango and Serrano corn salsa. Served with jalapeno cornbread smothered in a chipotle cream sauce. $25 PER PERSON PISTACHIO DUSTED HALIBUT with cherry tomatoes, and peach compote. Served with jasmine rice and a citrus buerreblanc. $31 PER PERSON SEARED LARGE BAY SCALLOPS OVER HERBED ORZO PASTA with fennel coulis, fresh chives, and anise compound butter. Served with sautéed celery, red peppers, and scallions. $33 PER PERSON LOBSTER MEDALLIONS with a brandy butter dipping sauce. Served with garlic smashed potatoes, caramelized onions, and sautéed tri-colored peppers. $37 PER PERSON VEGETARIAN ENTREES VEG-ITALIAN LASAGNA with fresh Portobello caps, roasted red peppers, grilled yellow squash, grilled zucchini, grilled eggplant, Mama’s meatless marinara, shredded provolone, mozzarella, parmesan, and asiago cheeses, Sicilian seasonings, and house made lasagna pasta. $17 PER PERSON COCONUT CURRY WITH SAFFRON RICE with a vegetable medley (carrots, zucchini, Vidalia and red onions, button and Portobello mushrooms, green peppers, and eggplant) topped with a spicy curry sauce and coconut milk. $19 PER PERSON WILD MUSHROOM POLENTA with sun-dried tomatoes, Portobello, Shitake, and Cremini mushrooms topped with a wild mushroom cream sauce and fresh herbs. Served with haricot verts green beans, and baby Yukon gold potatoes with olive oil, garlic and walnuts. $22 PER PERSON EGGPLANT MOUSAKA with layers of grilled and breaded eggplant, artichokes, tomatoes, button mushrooms, topped with your choice of a mushroom duxell marinara or a wild mushroom cream sauce and shredded provolone and mozzarella cheeses. $20 PER PERSON DESSERTS AND BREAKFAST PASTRIES Pies and Tarts: WILDBERRY TART $34.25 EA. - 10” SERVES 10-12 APPLE TART $29.75 EA. – 10” SERVES 10-12 SEASONAL FRUIT PIES $18.75 EA. – 8” SERVES 8-10 HOLIDAY PIES $18.75 EA. – 8” SERVES 8-10 CHOCOLATE PEANUT BUTTER TART $34.25 EA. – 10” SERVES 10-12 Pastries and muffins: ASSORTED MUFFINS - Standard varieties include GINGER CHOCOLATE PUMPKIN, BLUEBERRY, APPLE, AND DOUBLE CHOCOLATE. $18.50 PER DOZEN – SPECIALTY MUFFINS ARE PRICED TO ORDER CHOCOLATE ECLAIRS with a traditional Bavarian crème filling and chocolate icing. $19.00 PER DOZEN SEASONAL FRUIT COFFEE CAKES $15.25 EA. – 8” SERVES 8-10 APPLE-CINNAMON COFFEE CAKE $18.75 EA. – 8” SERVES 8-10 Cheesecakes, all varieties come in 10” unless specially requested: BANANAS FOSTER CHOCOLATE-LAYERED CHEESECAKE $42.50 WILDBERRY EXPLOSION $44.25 NEW JERSEY CHEESECAKE $32.00 CHOCOLATE-DIPPED PEANUT BUTTER COOKIE $41.75 DECONSTRUCTED PINOT NOIR RASPBERRY $45.00 WHITE CHOCOLATE CRANBERRY with crumbled Pate Choux $43.25 PUMPKIN SWIRL CHIFFON CHEESECAKE $41.25 CRANBERRY AND EGG NOG CHEESECAKE with a cranberry wine compote. $47.75 RED VELVET GRASSHOPPER CHEESECAKE with fresh mint and CRÈME DE MENTHE cream. $59.00 Wedding cakes: BASIC CAKE OPTIONS include your choice of a basic CHOCOLATE, YELLOW, or WHITE cake base, and a traditional butter cream frosting. $2.45 PER SERVING Additional cake options: DULCE de LECHE ADD .30 PER SERVING LEMON ADD .20 PER SERVING BLUEBERRY ADD .20 PER SERVING STRAWBERRY ADD .25 PER SERVING RASPBERRY ADD .25 PER SERVING BANANA ADD .20 PER SERVING CARROT CAKE ADD .35 PER SERVING Frosting options: ITALIAN MERINGUE ADD .55 PER SERVING SEASONAL FRUIT FILLING ADD .75 PER SERVING FONDANT ADD .80 PER SERVING *Fondant and gum-paste based décor will be priced on a per-item, per-serving basis, based upon the intricacy and size of the design requested. Specialty desserts and cakes are our specialty, so additional options for any dessert or pastry are always available to you upon request. |