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Entree Categories
Pork, Lamb, Other

The following dishes are some of our most popular entrees. Culinary Artz has the ability to customize each entree; if you don’t see something you want listed, please ask! Our number one priority is making your party perfect!

Standard Chicken Selections

Chicken Francaise – Sautéed Chicken Breast Laced with Egg and Lemon Butter Sauce

Chicken Marsala – Farm Fresh Chicken Tenderloins, Seasoned with Oregano, Sliced Mushroom Marsala Glaze, and Carrot Frizzle Garnish

Chicken Piccata – Lightly Seared Chicken Tenderloins Draped in Lemon Butter Cream Sauce with Capers

Chicken Florentine – Lightly Sautéed Chicken Tenderloins Draped in Velvety Spinach Cream Sauce

Arroz Con Pollo – Cuban style casserole, yellow rice, chicken legs and thighs with peas.

Caribbean Jerk Marinated – signature island flavors, lightly spiced and grilled to perfection.

Teriyaki Chicken – Chef’s signature glaze, breast or thigh meat.

Charcuterie – seasoned chicken sausage with onions and peppers.

Stewed Curry – coconut milk-madras style or others available.

Cajun Chicken – blackened and served with tropical fruit salsa.

Premium Chicken Selections*

*these dishes are subject to additional cost

Parmesan Chicken – Chicken Breast Cutlets with Herbed Panko and Parmesan, Mozzarella, and Marinara Sauce.

Forestiere – wild mushrooms, delicate brown sauce, tarragon, and tomato.

Macadamia Nut Crusted Chicken – lightly breaded with panko and macadamia slivers.

Saltimbocca – prosciutto wrapped with fresh mozzarella and sage.

Grilled Oscar Style Chicken – asparagus, blue crab, and hollandaise sauce.

Chicken Wing Lollipops – Semi-boneless wing sections draped with sauce.

Crunchy Coconut Crusted Chicken – Flakey sweet coconut and panko crumb crust.

Coco Lopez Chicken – Lightly sautéed chicken breast with sweet coconut chili glaze.

Chicken Romano – Artichoke hearts, pine nuts, sun-dried tomatoes, and balsamic glaze.

Floribbean – Citrus zest marinated with veggie sweet peppers, arugala, mango butter sauce.

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Standard Beef Selections

Meatloaf – seasoned ground beef, baked moist and tender.

Salisbury Steak – with onions, mushrooms, and brown sauce.

Champignon Stew – braised beef shoulder with heart root vegetables, potatoes, and mushrooms.

Brisket – braised slow to tenderness, Barbecue or Corned Beef

Shoulder Flank Churrasco – zesty marinated, grilled, and sliced thin.

Country Fried Steak – served with Sausage Gravy.

Cuban Style Boliche – sausage stuffed eye of round braised tender.

Ropa Vieja – shredded sofrito and wine braised flank steak.

Premium Beef Selections*

*these dishes are subject to additional cost

Classic Prime Rib – slow roasted with savory seasoning.

New York Strip Loin – carvery style or steak cut.

Skirt Steak Churrasco – extra tender and marbled skirt steak, marinated and grilled.

Filet Mignon Medallions – 6 ounces, larger cuts available (add $2 per person).

Traditional Beef Wellington – baked in pastry crust with ground mushrooms(add $6 per person).

Braised Beef Short Rib – super tender, laced in braising sauce.

Braised Ox Tail – hearty seasoned, moist and tender.

Steak Au Poivre – peppered strip steak or ribeye, brandy cream sauce.

Beef Tips Bourguignon – bordeaux demi glace and baby pearl onions.

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Standard Pork, Lamb, and Other Selections

Barbecue Pulled Pork – Mojo Style Available

St. Louis Style Spare Ribs – Center cut rack, fall off the bone tender. (add $1 per person).

Center Cut Pork Chops – chops not chopped.

Chicken, Chorizo, and Vegetable Paella – classic spanish ingredients, additional seafoods available.

Roast Leg of Lamb – Rosemary Jus

Honey and Spice Baked Ham – sliced or carvery style.

Roast Turkey Breast – Sliced or Carvery Style

Turkey Tetrazzini – Classic casserole with scratch gravy and tender baked noodles.

Premium Pork, Lamb, Other Selections*

*these dishes are subject to additional cost

Baby Back Ribs – Premium choice, meaty and tender.

Pork Tenderloin Medallions – brandy apple chutney, other accompaniments available.

New Zealand Rack of Lamb – double bone chopped, cherry chipotle glaze, other sauces available.

Paella Valenciana –Saffron essence seafood inclusions: shrimp, scallops, mussels.

Latin Le Chon – Tender stuffed pork belly with crispy skin.

Cornish Game Hen – chorizo/manchego stuffed whole birds (add $3 per person).

Duck Breast Medallions – coriander dusted and skin crisps.

Whole Roast Duck – semi-boneless; orange, cherry, or bourbon jus.

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Standard Seafood Selections

Most fish selections are available pan-seared, grilled, broil-baked, lemon crumb crusted, and blackened.

Available Flavor Enhancements: Spinach Florentine, Citrus Butter Sauce, Honey Soy Glaze, Coconut or Macadamia Nut Crumb Crusted, Sea-Salt and Pepper Naked, and Tropical Fruit Salsa

Farm Raised Tilapia – seasoned with salt and pepper, naked.

Asian Coast Swai – shown coconut crusted.

Fish Cakes – Maryland crab cake style.

Atlantic Salmon – Sustainably farm raised, always fresh.(add $1 per person).

Mahi Mahi – shown grilled with tropical fruit salsa (add $3 per person).

Corvina – Tropical saltwarer white fish favorite. (add $3 per person).

Bronzini – Mediterranean sea bass, filet or whole, semi-firm white meat. (add $3 per person).

Fresh Water Trout – Carolina farm raised. (add $3 per person).

Rope Cultured Mussels – steamed with peppered sherry, butter broth.

Seafood Newburg Stew – Shrimp, scallops, and fish laced in shellfish cream.

Cajun Shrimp Jambalaya – New Orleans style rice and vegetables.

Lobster Mac & Cheese – fresh lobster chunks with classic pasta and cheese sauce.

Garlic Herb Butter Shrimp – medium sized

Lobster Cheddar Cake – Parmesan panko crust

Roasted Cauliflower Oyster and Crawfish Stew – A low country favorite with a touch of cream.

Premium Seafood Selections*

*these dishes are subject to additional cost

Lane Snapper – pacific farm raised.

Red Grouper – fresh from the Gulf, shown sautéed with tropical fruit salsa.

New England Cod – shown baked with lemon crumb.

Pacific Halibut – shown pan roasted (add $3 on package pricing).

Swordfish – The steak of the ocean. (add $5 on package pricing).

Seared Yellowfin Tuna – Responsibly caught, medium rare available. (add $5 on package price).

Black Grouper – deep ocean caught (add $5 on package pricing).

Florida Pompano – market availability (add $5 per person).

Wahoo – market availability, meaty, warm water favorite (add $5 per person).

Hog Snapper – market availability (add $5 per person).

Chilean Sea Bass – shown with honey soy glaze (add $10 per person).

Shrimp and Scallops Spiedini – skewered and grilled.

Maryland Style Crab Cakes – real lump crab, broiled

Garlic Herb Butter Shrimp – Jumbo sized

Broiled Lobster Tail – Cold water, draped with seasoned butter, (add $8 per person).

Stone Crab – market price, available seasonally (October-May).

Sushi Grade Tuna Poke – spiced coconut, glazed, and toasted sesames.

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Pasta Selections

Durum Semolina Pastas Available: Penne, Gemelli, Orecchiette, Rigatoni, Farfalle, and Classic Mac

Pasta Sauces Available: Marinara, Alfredo, Pesto Oil, A la Vodka, White Clam, Diablo, Newburg, Verde Broth, and Butter Blessed

Pasta Veggies Available: Baby Spinach, Roasted Bell Pepper, Sun-dried Tomato, Minibella Mushrooms, Edamame Beans, Butter Beans, Garbanzo Beans, Roated Onions, Carrot Florettes, Fresh Tomato Slivers, Basil Leaves, English Peas, and Pine Nuts

Pasta Proteins Available: Chicken Breast Slivers, Chicken Thigh Morsels, Smoked Bacon, Seasalted Salmon, Shelled Shrimp or Scallops (priced by size), Chopped Clams, Snow Crab, Diced Lobster, Chorizo Sausage, Chicken Sausage, and Italian Sausage (sweet or spicy)

Wild Mushroom Ravioli – Vegan or Cheese blended sauce.

Three Cheese Ravioli – ricotta, mozzarella, and parmesan with selected sauce.

Vegetable Pad Thai – rice noodles, sriracha thai broth, crushed peanuts, and lime; chicken or shrimp additions available.

Perogies – Potato dumplings with roasted onion and sour cream.

Meat Lover’s Lasagna – ground beef, pork, and veal, three cheeses layered with marinara.

Vegetarian Lasagna – squash, peppers, carrots, three cheeses layered with marinara.

Eggplant Roulade – sliced eggplant rolled with cheese and tomato.

Vegetable Strudel – garden vegetables baked in phyllo crust.

Greek Style Spinach Pie – seasoned spinach layered with pastry.

Roots and Shoots Casserole – roasted beets, carrots, potatoes, cauliflower, and artichokes draped with tahini dill yogurt.

Vegan Proteins and Power Greens – long grain rice, rich butter beans, slivered carrots, kale, seared tofu, dried cranberries and almond slivers with roasted vegetable broth.

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