Las Vegas Weddings & Events

CATERING SERVICES

On this page we list a wide range of menus we offer...

PENNE PASTA SALAD

Fresh Penne pasta combined with roasted garlic and imported Italian olive oil and grilled red peppers.

CLASSIC COLESLAW

Shredded green & red cabbage, carrots, toasted coconut and pineapple sauce.

MIXED GREEN SALAD

Fresh California mixed greens served with our chef's choice of two dressings.

CLASSIC CAESAR SALAD

Freshly chopped Romaine lettuce tossed with grilled garlic, fresh anchovies, egg yolks, Dijion mustard and freshly grated Parmesan cheese.

BABY RED BLISS POTATO SALAD

Baby red bliss potatoes combined with fresh mayonnaise, crisp bacon, garlic, fresh basil and sweet Bermuda onions.

ROMA TOMATO WITH SWEET RED ONION SALAD

Julienne of Roma tomatoes and crisp onions tossed with a dressing of sweet basil, Dijion mustard, red wine vinegar, imported Italian olive oil and Feta cheese.

MARINATED BUTTON MUSHROOM SALAD

Miniature button mushrooms enveloped with roasted garlic, fresh basil, imported Italian olive oil, Julienne sweet red onions, roasted red peppers and champagne vinegar.

TRI-COLORED PASTA SALAD

Fresh tomato spinach and egg fuilli pasta enveloped with a julienne of tomato, sweet red onions, roasted garlic and a fresh basil vinaigrette.

SIDE DISHES
(Choice of two)

BABY RED BLISS POTATOES

Pan fried to perfection and served with sweet onions, roasted garlic and peppers.

POTATOES AU GRATIN

Cooked to perfection and enveloped in a rich cream cheese sauce.

JUMBO SHRIMP COCKTAIL

Served with American and European cocktail sauces, fresh lemons and limes and horseradish sauce.

MARINATED AND GRILLED JUMBO SHRIMP

Served with a roasted red and yellow mousse on fluted crouton.

SMOKED NORWEGIAN SALMON

Served with blue cheese and capers on pumpernickel toast rounds.

FRESH ALASKAN CRABMEAT

Served with red onion and Dijion, fresh dill mayonnaise on fluted crouton.

IMPORTED PROSCIUTTO HAM WITH FRESH HONEYDEW

Served with a miniature melon ball garnish.

DEVILED EGGS STUFFED WITH CRABMEAT

Garnished with fresh cilantro and a fine Julienne of roasted red peppers.

VEGETABLE CRUDITES

A wonderful array of fresh vegetables to include broccoli, cauliflower, green onions, cherry tomatoes, poached & chilled asparagus spears, Julienne of carrot, celery and zucchini. Also included are Italian peppercinis, seedless black olives, stuffed green olives and marinated button mushrooms. Served with a fabulous vegetable dip.

FRESH SEASONAL FRUIT DISPLAY

Fresh cantaloupe, honeydew melon, pineapple, grapes, watermelon and strawberries displayed on a mirror tray to form a beautiful array of color.

MINIATURE SANDWICHES

(A Combination of three)
Alaskan crabmeat on miniature pumpernickel rounds
Shaved imported ham on toasted rye
Smoked turkey breast on miniature French rolls
Fresh tuna salad on sesame rolls
Shaved roast beef with creamed horseradish on dark rye
Vegetarian club sandwich
Fresh egg salad on miniature French rolls.

IMPORTED AND DOMESTIC CHEESE DISPLAY

Wisconsin Black Rind Cheddar, Monterey Jack, Jalapeno Jack, Baby Gouda,
Imported Brie served with an assortment of crackers, breadsticks, and flatbread displayed on a mirror tray to form a beautiful array of color.

Chicken fingers with Ranch dressing.
Italian sausage and pepper brochettes.
Petite Quiche Lorraine.
Fried Mozzarella cheese sticks and Marinara dip.
Meatballs in spicy Italian sauce.
Buffalo chicken wings.

Barbecue spare ribs.
Hawaiian chicken brochettes.
ELEGANTE cocktail mini beef egg rolls with sweet 'n sour and honey mustard sauce.

Beef sauteed with peanut sauce.
Beef kabob or pork kabob.
Cocktail shrimp with seafood sauce.
Spring vegetable egg roll with plum sauce
Crabmeat bouchee.

Sea scallops wrapped in bacon.
Curried coconut chicken with pineapple and mango chutney.
Petite beef tenderloin with peppercorn sauce.
Risotto balls with roasted peppers.
Gulf shrimp tempura with ginger soy.

TEMPURA VEGETABLE

Cauliflower, onions, zucchini, asparagus, okra, green peppers, eggplant and broccoli served with ginger soy.

Mini beef and chicken wellington
baby lamp chop with mint jelly.

GRILLED CAJUN SHRIMP

Served with a sauce of crayfish and red pepper coulee on a bed of rice.

SEA SCALLOPS WRAPPED IN BACON

Served with a saffron cream sauce on a bed of rice.

STUFFED ORGANIC MUSHROOMS WITH ALASKAN CRABMEAT

Our organic mushrooms are filled with Alaskan crabmeat, seasoned breadcrumbs and topped with shaved Parmesan cheese.

QUICHE

Spinach, wild mushrooms and imported cheese with bacon.

PETITE FILET MIGNON KABOBS

Served over fresh Fettuccine with a rich oriental demi glaze.

ORIENTAL CHICKEN KABOBS

marinated in a sauce of oysters, fresh ginger, roasted garlic, sesame oil served over a bed of rice.

SHRIMP OR BEEF EGG ROLLS

Cabbage, carrots, onions, celery, fresh bamboo shoots, garlic and ginger.

MINI BEEF EGG ROLLS

ELEGANTE home made- served with sweet and sour, honey mustard, hot and spice sauce.

MINIATURE ORIENTAL WONTON SKINS

Filled with sauteed pork, ground fresh chile's, red seranno peppers,fresh cilantro topped with a Roma tomato salsa and fresh sour cream.

INTERNATIONAL CHEESE MIRROR

Decorated with fruit.

FRESH MIRROR FRUIT

FRUIT TREE

With cantalope, honeydew and strawberries served
with honey poppyseed yogurt dip.

DOMESTIC CHEESE MIRROR

Decorated with fruit.

SIGNATURE MIRROR

Cut fresh vegetables, fruit and assorted cheeses.

SPECIAL ENTREE STATIONS

CAESAR SALAD STATION

With shrimp, chicken, parmesan and croutons.

PASTA STATION

Three varieties of fresh pasta, marinara, Alfredo, Pesto and clam sauce.
Toppings: pepperoni, olives, romano cheese, shrimp, broccoli, peppers and mushrooms.

TACO STATION

Seasoned beef, hard and soft tortillas with all the toppings.

FAJITAS STATION

Beef and chicken with onions and peppers, marinated in achiote and sauteed herbs.
Served with corn or flower tortillas and salsa.

SHRIMP SCAMPI STATION

Jumbo shrimp sauteed with shallots, garlic, fresh herbs and sherry.

APPETIZER
(Choice of two)

Bayou grilled shrimp (Louisiana hot sauce).
Crab cake (oven baked with creole mustard sauce).
Chilled shrimp cocktail (southern sauce).

Crayfish with black-eyed pea.

SALADS
(Choice of two)

Assorted fruits in a basket.
Marinated fruits and berries.
Tossed southern greens, roasted shallot and herb vinaigrette.

ENTREES
(Choice of three)

Sausage and shrimp Jambalaya.
Cajun blackened salmon or catfish with ginger/garlic sauce or remoulade sauce.
Cajun chicken breast.
Chicken scampi with fresh vegetables in garlic lemon butter.
Charcoal broiled pork chops in peppercorn sauce.

Seafood gumbo (shrimp, fish, scallops, crabmeat in hot herbs & tomato sauce served on a bed of rice).

VEGETABLES
(All served with buttermilk biscuits and honey butter)

Braised carrots, turnips and potatoes.
Creole eggplant.
Red beans and rice.
Sauteed onions, tomatoes, zucchini, green peppers and garlic.
Shredded candied sweet potatoes.
Boiled collard greens.
Saffron potatoes or cajun brown oven red potatoes.

DESSERTS

Pecan pie.
Peach cobbler.
Candied fried banana.

APPETIZERS

Tabouli.
Hummus.
Stuffed grape leaves.

SALADS

House salad with tomato and garlic.
White cabbage salad.
Greek salad.

ENTREES
(Choice of 3 meats from the grill)

Chicken steak with pita.
Lamb shish kabob with pita.
Beef shish kabob with pita.
Filet mignon.
Homemade mix.

APPETIZERS

Beef, chicken or shrimp mini cocktail eggrolls served with sweet and sour sauce, honey mustard and plum chili sauce.

Steamed jumbo shrimp with cocktail sauce and fried tofu with soy lemon dip.

Tempura vegetables: zuchinni, onions, eggplant, asparagus, cauliflower and okra, all served with tempura and ginger sauce.

Sushi: a variety of fresh hand made rolls, Makimon, Nigiri and combination platters.

Pot stickers: Ground beef or pork with ginger soya sauce.

SALADS
(Choice of 3)

Lomi Lomi Salmon.
Cucumber and onion in sweet and sour vinergrette dressing.
Tomato salad.

Potato salad.
Young papaya salad: Fresh shredded green papaya, red and

green bell peppers in a vinaigrette dressing.
Fruit salad : pineapple, coconut and mandarin oranges in a sweet cream dressing.
Seafood platter: shrimp, crabmeat, lobster and scallops served with lemon sauce and cocktail sauce.
Crabmeat in mayonnaise and lemon dressing.

FRUIT DISPLAY: PINEAPPLE BOAT & ALL SEASONAL FRUITS

ENTREES
(Choice of 3)

Roast pork.

Chicken Adobo in Shoyu and vinaigrette sauce.
Grilled blackened swordfish.

Stir fried Cantonese noodles with chicken.

Beef tenderloin tips in mushroom and onion sauce.
Thai-style grilled peanut chicken (marinade of peanut butter, soy sauce, curry and honey).

Steamed rice, Chinese fried rice, oven browned potatoes.
Vegetable medley: Cauliflower, broccoli and asparagus in cheddar cheese sauce.

DESSERTS

Coconut Cake.
Pineapple upside down cake.
Leche flan.

Price is $59.99 per person, minimum 50 people.
All food and beverage items are subject to 7.50% sales tax and 18% gratuity.

Decorations, Hula Dancers/D.J., tables, linens, chairs and other tableware will be provided at an additonal cost.

BEVERAGES

Served with all menus listed above.
Freshly brewed coffee (caffeinated and decaffeinated).
Selection of fine teas.
Assorted soft drinks and bottled water.
Fruit punch.

All food and beverage prices are subject to change without notice. Please call for current prices on menus listed. ELEGANTE catering is the sole provider of all food and beverages served in the banquet facilities unless otherwise, the patron requested special arrangement for other beverages. To insure compliance with the County Board of Health food handling regulations, food will be consumed on the banquet premises at the time contracted for. Food may not be brought in or removed from the banquet facility.

2201 S.Rainbow Suite 2217
Las Vegas, Nevada 89146

Call Now:
(877) 870-1011
(702) 870-1095