The Everyday Gourmet 

Chef Richard Lindamood

Everyday Catering

678-898-0032

 The Everyday Gourmet is committed to meeting your needs and exceeding your expectations. We believe the success of your affair depends largely on the selection of your caterer. Please allow us to make your next affair an “affair to remember”. For available Dates, Menu planning & selection and pricing call us today.

Your event will be the talk of the town whether your looking for an intimate small dinner party or a wedding feast for 300 people, a themed party at home or a company cookout, a corporate event or an extravagant cocktail party. When you select The Everyday Gourmet you feel like the host, without having to lift a finger. It’s your event! They are your guests, why should you have to worry about the food? You don’t. Your guest will leave with only one thing on their minds------When is your next affair.

The Everyday Gourmet focuses on providing you with personalized catering services that can be as simple or as elegant as you’d like. Please allow The Everyday Gourmet the privilege of catering your next celebration.

We can help you with all the details, you decide which of our services best fist your needs and we will do the rest. Menu selections, food preparation and service, facilities decoration and clean up, create a themed affair to remember, assist with location, tables, chairs & tent acquisition, invitations, music selection and beverage service.

Occasions we cater: Wedding receptions --- rehearsal dinners --- bar & bat Mitzvah --- family reunions --- office parties --- retirement parties --- Anniversary dinners --- cocktail receptions --- graduation parties --- open house/house warming --- birthday’s of all age --- what ever the occasion.

Themes include: Hawaiian luau, Bon voyages, New Years Eve, Masquerades, grand openings, murder mystery and book signings.

                       Lets make yours an affair to remember!

                      Dinner Menu

Cold Appetizers

Smoked Salmon with Crisp Potatoes and caviar

Roasted Vegetable and goat cheese Terrine

Jumbo Shrimp Cocktail with mango-avocado salsa

Proscuitto di Parma ham with seasonal melon

Grilled Asparagus with smoked tomato mayonnaise

Potato pancake with smoked trout, Horseradish cream

Seared Ahi Tuna with radish salad & ponzu glaze

Carpaccio of Kobe Beef, wasabi sauce

Hot Appetizers

Stuffed Portabella Mushroom with Italian Sausage

Seared Foie Gras with caramelized Apples

Lump Crab cake with Red pepper Remoulade

Escargot in Mushroom caps, garlic-herb Butter  

Seared  Diver Scallops with white beans & tomato

Seafood phylo purse with asparagus coulis

Caramelized onion and smoked bacon tart

Lobster Spring Roll with fermented black bean sauce

Fried Goat cheese fritter with tomato fondue  

Duck leg Confit ravioli in Truffled Consommé

Asian seared Shrimp on sesame seaweed salad

Warm wild mushroom and blue cheese pizette

Louisiana crayfish & andouille tart  

Soups

Lobster Bisque in puff pastry crown

White bean soup with smoked ham hock and truffle oil

Duck Consommé’ with foie-gras & truffles

Cream of Asparagus Soup with red pepper foam

Saffron Mussel Soup garnished with mirpoix

Cream Corn Soup with Crab cake

Roast garlic & onion soup, Parmesan crisp

South of France seafood soup, rouille

Chilled gazpacho with Tomato sorbet

Chilled Green pea soup with poached Lobster

Salads

Seasonal Organic Greens, balsamic vinaigrette & Parmesan

Roasted Pear with walnuts, Blue cheese & port glaze

Classic Caesar Salad with garlic croutons and Parmesan

Warm Spinach salad with Mushrooms and crisp pancetta

Wedge of Ice burg lettuce with tomatoes & Blue cheese

Vine ripe tomato and Mozzarella cheese with basil puree

Frisse salad with soft-boiled farm egg and bacon lardoons

Bibb Lettuce with marinated Artichokes, red peppers & Goat cheese

Warm Duck Breast Salad with apple cider Coleslaw

Arrugala,roasted peppers, eggplant, olives, Tomato & feta cheese

Thai Cucumber salad, grilled Chicken satay & peanut dressing

Shrimp and crab with Mango & Avocado salad with cilantro

Roasted Beets with Goat cheese, asparagus & arrugala

Fried Oysters and Spinach Salad with Tasso cream

Grilled Entrée’s

Organic double cut Pork Chop  with caramelized apples & sage

Prime Veal Rib Steak, wild Mushroom cream & Gorgonzola Polenta

Prime grilled Beef Filet with Potato cake and truffle Madeira sauce

Prime grilled New York Strip with au-gratin potatoes & haricot vert  

Wood grilled Lobster  with Bacon, Corn, potatoes & tarragon butter

Wood grilled  Diver Scallops, Chorizo sausage and stone ground grits

Moroccan spiced grilled Salmon with couscous and curry emulsion

Seared Rare Ahi Tuna with jasmine rice cake and baby bok choy

Grilled striped Bass with grilled fennel, tomatoes & picholine olives

Grilled Veal Chop with Polenta, Ramps, Peas & morel mushroom cream

Venison Chop with beet spaetzle, pea puree & candied baby turnips

Chef’s Specialties

Roasted Rack of Lamb with ratatouille and white bean ravioli

Seared breast of Duck with Leg confit & cabbage spring roll

Standing Angus Beef prime Rib Roast au jus with twice baked potato

Roast organic Rack of pork stuffed with chorizo sausage and apples

Classic Beef Wellington with foie gras,mushroom duxelles &bordelaise sauce   Braised Beef Short Rib & flat iron steak with red wine braised root vegetables

Roast Squab, spaghetti squash, foie gras and black current sauce

Butter Poached Lobster with Artichokes, white asparagus & Truffles

Roasted Monkfish wrapped with proscuitto,truffled potatoes & corn 

Seafood Paella, saffron rice,mussels,clams,lobster,scallops,shrimp & snapper

Lobster Risotto with Morel mushrooms, peas and shaved Artichokes

Pan seared Halibut, white beans, trumpet mushrooms,brussel sprouts & fingerlings Roasted Duck with roasted peach sauce, baby turnips, broccoli rabe & wild rice Potato crusted red Snapper with asparagus and citrus essence, olive tapenade

Dessert menu

White and Dark Chocolate Marquise

Chocolate Pots de crème

Banana and White Choclate Tart

Warm Molten lava Chocolate Cake with vanilla icecream Profiteroles of Chocolate

Apple tart tatin with cinnamon ice cream

Lemon meringue tart

Warm Georgia Peach bread pudding

Tiramisu cheesecake

Grand mariner crème brulee

Touile cookie cup with strawberries sabayon

Poached pear in port wine, pear William crème an glaze

Black Berry cobbler with frozen vanilla yogurt  Selection of artisan cheeses  

Seared Rare Ahi Tuna with jasmine rice cake and baby bok choy Grilled striped Bass with grilled fennel, tomatoes & picholine olives Grilled Veal Chop with Polenta, Ramps, Peas & morel mushroom cream Venison Chop with beet spaetzle, pea puree & candied baby turnips

Prices vary depending on menu selections, please call Robert @ 678-898-0032