Christafaro's - a fresh approach to catering Call (561) 835-0066.
Or, use our contact form.


SAMPLE MENUS

Dinner Parties

There are times where an occasion calls for nothing less than a formal, sit-down dinner.

Of course, sometimes you want something a bit more casual and a buffet fits the bill. No one does it better than Christafaro's -- except they do it with a fresh new twist! Here are just a few of the extraordinary selections from which you can choose!

Buffet Menus


The New Yorker

Roasted New York Strip with Beef Pan Jus and Horseradish Sauce
Herb Grilled Salmon with Lemonata Reduction
Salad of Baby Greens with Boucheron Cheese, Roasted Beets,Olives, Watermelon, Citrus, Radish and Pickled Red Onions
Roasted Lemon Vinaigrette
Chilled Asparagus with Raspberry Vinaigrette and Raspberry Garnish
Creamy Potato Parsnip Puree
Pearl Cous Cous, Confetti of Vegetables, Chiffondale of Basil, Roasted Garlic and Basil Oil
Rustic Bread Basket


Floridan
Pan Seared Grouper Topped with Tropical Fruit Salsa
Grilled Petite Bacon Wrapped Filet Mignon with Peppercorn Sauce
Chilled Stone Crab Claws with Mustard Sauce
Fennel, Cabbage, French Beans and Apple Slaw with Mixed Radishes and Orange Fennel Vinaigrette
Roasted Tricolor Fingerling Potatoes
Bib Lettuce, Mixed Baby Greens, Orange Segments, Jicama and Cucumbers
Focaccia Croutons White Balsamic Vinaigrette
Sweet Potato Biscuits


Christafaro's Classic
Herb Roasted Tenderloin of Beef with Onion Jam and Basil Mustard
Christafaro's Crabcakes with Papaya Mango Salsa
Caramelized Seasonal Fruit and Shaved Fennel Salad with Pomegranate Seeds
Merlot Greens, Baby Arugula and Sugared Pecans
Pomegranate Vinaigrette
Medley of Multicolored Carrots, Baby Green Beans and Sunburst Squash
Creamy Celeriac Puree
Toasted Orzo Pilaf with Confetti of Vegetables
Assorted Rustic Dinner Rolls


For a memorable sit down dinner here are some of the many options.

First Course

Soup: Roasted Butternut Squash Cappuccino with Cinnamon Oil
Sweet Main Lobster Bisque Garnished with Cognac Cream and Old Bay Tuille

Yukon Gold Vichyssoise Garnished with Caviar Spoon Served in a Martini Glass

Grilled Spiced Colossal Shrimp over a Medley of Fresh and Pickled Vegetables Garnished with a Touch of Citrus Yogurt Vinaigrette and Crispy Poppadum Crisp
Served in a Martini Glass

Tangerine Lacquered Seared Sea Scallops Over a Crispy Relish of Cucumbers, Apples, Watermelon and Radishes
Garnished with Mache and Citrus Vinaigrette
Flatbread Croustade

Salads

Caramelized Seasonal Fruit and Shaved Fennel Salad with Pomegranate Seeds, Merlot Greens, Baby Arugula and Sugared Pecans
Pomegranate Vinaigrette

Bib Lettuce Cup Filled with Tender Bib, Mixed Baby Greens, Diced Tomato, Jicama, Cucumber and Radish
Croustade White Balsamic Vinaigrette

Burrata Cheese and Assorted Heirloom Tomatoes with Baby Arugula and Parmesan Crisp
Basil Oil and Balsamic Reduction

Rubik's Cube of Jicama, Watermelon and Queso Fresco Garnished with Orange Segments and Pomegranate Seeds
Topped with Baby Arugula, Orange Tequila Vinaigrette and Cilantro Oil

Plated Entrées

Beef
Grilled Filet Mignon
Medley of Roasted Root Vegetables and Multicolored Potatoes with Steamed Asparagus
Merlot Reduction and Crispy Onion Strings

Pinot Braised Boneless Wagu Short Rib
Creamy Potato Parsnip Puree and Roasted Carrot Medley
Caramelized Cipollini Onion

Poultry
Roasted Chicken Breast
Creamy Butternut Squash Risotto and Steamed Broccolini with Chicken Jus
Candied Red Beet Garnish

Fish
Roasted Sea Bass Wrapped in Leek
Creamy Butternut Squash Risotto and Steamed Broccolini
Roasted Tomato Sauce

Pan Seared Grouper Topped with Mango Beurre Blanc
Plantain Sweet Potato Mash and Sautee of Fresh Corn,Baby Zucchini and Grape Tomatoes
Crispy Plantain

Lamb
Pomegranate Glazed Colorado Rack of Lamb
Medley of Roasted Root Vegetables and Multicolored Potatoes with Steamed Asparagus
Pomegranate Reduction

Veal
Veal Porterhouse Steak
Creamy Potato Parsnip Puree
Steamed Broccolini
Fresh Horseradish Infused Jus and Crispy Leek Strings

And if you're really pulling out all of the stops…

DUAL ENTRÉES

Pinot Braised Boneless Wagu Short Rib
Roasted Sea Bass Wrapped In Leek with Roasted Tomato Sauce
Creamy Potato Parsnip Puree and Roasted Carrot Medley
Caramelized Onion