tisdale Catering Menu 2020

Small Bites

  • Goat cheese and wild mushroom flatbread pizza topped with arugula and Balsamic glaze

  • Spinach and herbed cheese stuffed mushroom caps

  • Herbed steak and potato bites with blue cheese butter

  • Sweet chili shrimp skewers

  • Herbed cream cheese and smoked salmon bites on fresh sliced cucumber

  • Domestic and International cheese and Chacuterie display

  • Seasonal fruit display

  • Anti-pesto display

  • Cauliflower bread pudding with black beans and roasted red bell pepper puree

  • Medifeast Display (Hummus, tamponade, babaganoush, grilled veggies, pita bread, peppadew and banana peppers)

  • Dips Trio (Spinach artichoke dip, fire roasted Salsa and roasted garlic hummus)

  • Caprese Skewers

  • BBQ Pulled pork sliders with spicy slaw

  • Curry Deviled eggs with fried shrimp


  • Filet Mignon with port wine reduction served with black garlic mashed potatoes and seasonal vegetables

  • Maple glazed bone in pork chop with sweet potato puree and lemon herbed broccolini

  • Pan Seared Salmon with lemon white wine caper sauce with oven roasted potatoes and asparagus  

  • Seafood White Lasagna

  • Oklahoma bbq dry rub chicken leg quarters with baked beans and kale cole slaw

  • Braised short rib with garlic mashed potatoes and seasonal vegetable medley

  • Cauliflower bread pudding with black beans, fried broccoli tossed in lemon juice, goat cheese and butter with roasted bell pepper puree

  • Eggplant parmesan with angel hair pasta and crispy spinach

  • Herbed goat cheese Stuffed chicken breasts with roasted wild mushroom risotto and Asparagus

  • Southern style Shrimp and smoked gouda creamy grits with tabasco honey drizzle topped with crispy andouille sausage and sautéed collard greens

Side Items

  • Mashed Potatoes

  • Glazed Carrots

  • Grilled Seasonal Vegetables

  • Creamy smoked gouda grits

  • Pesto pasta salad

  • BBQ Baked beans

  • Kale Cole slaw

  • Lemon herbed broccolini

  • Smoked gouda macaroni and cheese

  • Sauteed Green beans

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Cooking in the Zone with Chef Tiffany Nicole