Custom Catering

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Fandangles’ has been providing catering services since 1988. With the guests’ desires and budget in mind, we offer a unique and extraordinary selection of appetizers, entrées, and delectable house-made desserts. All created for each function or gathering of two to 500.

We also offer fabulous party decorations to add the finishing touches to your event.

 

With a wonderful, intimate atmosphere, personal service, and attention to detail, Fandangles’ is the perfect venue to book your next private party. You will be able to enjoy the entire restaurant distraction free with your guests.

(Minimum number required for reserving restaurant.)

 

~ PREVIOUSLY SELECTED MENU IDEAS ~

 

SEAFOOD CHOICES

 

BLACKENED FILLET OF SALMON
A fresh Atlantic fillet of Salmon, coated with Cajun Seasonings,
seared, then baked in its natural juices.

SEARED FILLET OF SALMON
A fresh filet of Atlantic salmon that is pan seared and
finished with a Dijon Mustard Dill Sauce.

MAPLE/ALMOND SEARED SALMON
Fresh marinated salmon, crusted with almonds, seared then roasted,
and finished with a Michigan Maple syrup glaze.

GRILLED SALMON WITH MAE PLOY
Fresh grilled Salmon filet brushed with a tangy mae ploy glaze.

SEARED AHI TUNA LOIN
This Loin of AHI Tuna (Sushi Grade), is marinated in a fresh Lime Juice, Soy, Garlic and Olive Oil,
seared to a Medium-Rare Temperature, unless requested otherwise, then topped
with a Spicy Bean Sauce & Pickled Ginger.

SASHIMI TUNA STEAK
Fresh sashimi grade tuna steak with wasabi sauce and pickled ginger.

GRILLED SWORDFISH
This fresh Loin of Swordfish is crusted in freshly ground Romano Cheese, grilled,
and finished with a Tomato/Basil Sauce.

BLACKENED GRILLED SWORDFISH
This fresh loin of swordfish has cajun seasoning and is finished with ginger aioli.

FANDANGLES’ CRAB CAKES
Fresh Lump Crab Meat mixed with Caper Berries, Onions, Sweet Roasted Red Peppers, and
Orange Rind, lightly coated with Breadcrumbs, grilled, and then finished with Chef Steve’s Special Sauce.

CHILEAN SEA BASS
A fresh boneless Loin of Chilean Sea Bass is oven roasted in its own natural juices
and topped with a wonderful Saffron Lime Sauce.

LOWRY‘S SEAFOOD PASTA
Chef Choice Fresh Pasta that is tossed in a Tequila Sauce of Garden Fresh Tomatoes, Scallions, Capers, Lime and
Jalapeno Peppers, then topped with grilled Gulf Fresh Shrimp and Sea Scallops.

MEAT CHOICES

FANDANGLES’ “CHOICE” NEW YORK STRIP
A choice 10 oz New York Strip Steak is marinated in Chef Steve’s special ingredients, then
char-grilled to your desired temperature and finished with a Chef Choice Sauce.

SPICY FLANK STEAK
A “Choice” Flank Steak is marinated in a chorus of ginger, garlic, lime, brown sugar, soy and sesame
seed oil, grilled to a medium rare temperature, then sliced into medallions.

MARKETPLACE FILET OF BEEF
An 8oz filet of “Choice” beef tenderloin, marinated in Steve’s special ingredients,
then char-grilled to your choice of temperature and finished with a Chef Choice Sauce.

LOWRY’S ROASTED DUCK
One half of Duck, rubbed with Fresh Herbs, then roasted and topped with an Black Currant Glaze.

GRILLED BREAST OF DUCK
A Maple Leaf Farms boneless breast of duck, grilled whole until juicy tenderness,
cut into medallions, and finished with a spicy orange sauce.

LAMB CHOPS (Genghis Khan)
Choice Fresh Lamb Chops marinated in Onion, Garlic, Lemon, Honey, Curry Powder, Cayenne Pepper, Mustard,
fresh Ground Pepper and Hoisin Sauce, then roasted to your desired perfection.

MEDALLIONS OF PORK
Tender premium pork tenderloin medallions sautéed and finished with a cherry/apple glaze.

MARSALA PORK TENDERLOIN
A Premium Pork Tenderloin rubbed in Dijon Mustard and Sherry is seared then baked in its
natural juices and finished with a Sherry Marsala Wild Mushroom Sauce.

POULTRY CHOICES

CHICKEN SPINACH CAKES
Boneless Breast of Chicken, finely diced with garden fresh Spinach Greens, Bacon pieces, Shallots, and Garlic, then
made into cakes, grilled and finished with a Wild Mushroom/Cabernet Sauce.

FANDANGLES’ STUFFED CHICKEN
Garden Fresh Spinach Greens, Ricotta Cheese, Scallions, and a bouquet of Fresh Herbs and Spices stuffed in a
Boneless Breast of Chicken, baked in its natural juices and finished with a Dijon Cream Sauce.

CHICKEN PICATTA
A Boneless Breast of Chicken rubbed in a bouquet of Fresh Herbs, sautéed in a
California Chardonnay White Wine, with fresh Lemon, chopped Parsley and Capers.

ARTICHOKE BREAST OF CHICKEN
A Boneless Breast of Chicken, sautéed in White Wine, Butter and a bouquet of Garden Fresh Herbs, topped with
fresh Button Mushrooms, Tomatoes, and Artichoke Hearts.

BLACKENED CHICKEN BREAST
A Boneless Breast of Chicken, rubbed with Cajun Seasonings, is grilled in its natural juices, then topped with a
fresh Tomato Coulis.

APPLE/CRANBERRY BREAST OF CHICKEN
A boneless breast of chicken, sautéed with Michigan apples, dried cranberries, and chopped walnuts.

LEMON/CAPER CHICKEN
A natural “Amish” boneless breast of chicken lightly dusted in flour and a bouquet of fresh herbs,
then sautéed in a California Chardonnay White Wine with lemon and capers.

CHICKEN MARSALA
A delicious classic dish of a boneless breast of chicken, lightly dusted in flour and herbs,
sautéed in Marsala wine and sliced garden fresh mushrooms.

VEGETARIAN CHOICES

ARTICHOKE PORTOBELLA MUSHROOM
A delightful vegetarian entree of Artichoke Hearts, Capers, Roasted Sweet Red Peppers, Sun-dried Tomatoes, and
Boursin Cheese, baked on top of a large Portobello Mushroom Cap.

VEGETARIAN PASTA A LA FANDANGLES’
A garden fresh medley of Mushrooms, Tomatoes, Artichoke Hearts sautéed in a bouquet of Fresh Herbs,
Chardonnay White Wine, Butter, then placed on a bed of Chef Choice Pasta.

SHIITAKE MUSHROOM SPRING ROLLS
Spring Rolls that are filled with crisp Vegetables with Shiitake Mushrooms wrapped in a thin Pastry Crust, then
baked and placed on bed of Chef Choice Rice. Served with Ginger/Soy Dipping Sauce.

VEGETERIAN STUFFED EGGPLANT
A Chef special creation of vine-ripe Eggplant, stuffed with a mélange of Grilled Tomatoes, Artichoke
Hearts, Roasted Sweet Red Peppers, Capers, and Fresh Mozzarella mixed with a house Pesto Sauce.
Then roasted in its natural juices.

GORGONZOLA TOMATO EGGPLANT BAKE
A delightful vegetarian entrée of a garden fresh eggplant crusted in Romano cheese,
topped with gorgonzola and marinara, then baked to perfection.

BEVERAGE SERVICES

Beverage service is designed to meet each individual group.
All ranges of service are available and will be determined on an individual base.
Our staff will discuss your desired beverage arrangements with you.
Cost of the beverage service is additional to dinner base price.

~ HORS D’ OEUVRES SUGGESTIONS ~

COLD PRESENTATION IDEAS

• Display of Fresh Fruit Sections
• Cubed Sections of Fresh Fruit
• Imported and Domestic Cheese Display with Assorted Crackers
• An Array of Block Gourmet Cheeses with Crackers
• Chevrè Cheese with Roasted Sweet Red Pepper Relish with Crostinies
• Olive Tapenade
• Brie Fondue
• Gorgonzola/Chutney Spread
• Sharp Cheddar Spread
• Chevrè Cheese & Herbs in Infused Olive Oil with Crostinies
• Sun Dried Tomato Spread with Fresh Mozzarella on Crostinies
• Tomato/Herb Bruschetta on Toast
• Fandangles’ Pate with Mini Toast
• Stuffed Grape Leaves
• Tri-Color Caviar Parfait with Herbed Toast Points
• Assorted Pates with Mini Toasts (Duck, Forest, Salmon, Spinach, etc.)
• Mini Croissants – Turkey, Beef, Chicken Salad, etc.
• Medallions of Marinated Beef Tenderloin on Baguette Bread
• Open-faced Vegetarian Focaccia Sandwiches
• Medley of Assorted Open-faced Sandwiches / Smoked Apple Chicken ~ Pastrami Salad ~ Beef Salad ~ Cucumber
• Antipasto Display Chevré Cheese with Roasted Sweet Red Pepper Relish, Salami and Pepperoni Slices, Assorted Olives, Crostinies, and Breadsticks
• Hummus and Tabbouleh with Mini Pitas
• Crab Cream Cheese Cocktail with Assorted Water Wafers
• Garden Fresh Crudités Basket with Assorted Dipping Sauces
• Fandangles’ Seafood Salad in Mini Shells
• Mini Smoked Salmon Stuffed Crepes ~ other fillings available
• Jumbo Iced Shrimp Cocktail with sauce
• Iced Crab Claws in Cocktail Sauce
• Cured Duck Salad in Wonton

WARM PRESENTATION IDEAS

• Baked Brie in Puffed Pastry Stuffed with a Banana Chutney
• Mini Spinach/Chicken Cakes
• Mini Zucchini Pancakes
• Wild Mushroom and Sausage in Mini Phillo Cup
• Assorted Petite Quiche
• Mini Spinach Pies
• Mini Artichoke Tartlets
• Mini Leek/Mushroom Tartlets
• Sautéed Mushroom Sections in a Red Wine Herb Broth
• Roasted Vegetable-Stuffed Mushroom Caps
• Herb Cheese-Stuffed Mushroom Caps
• Spicy Sausage-Stuffed Mushroom Caps
• Kabob’s – Turkey, Beef, Shrimp, Scallops
• Grilled Duck Sausage or Turkey Sausage in a Michigan Maple Syrup Cream & Dried Cherries
• Shrimp Scampi
• Sautéed Sea Scallops
• Fandangles’ Escargot
• Sautéed Gator Tail Meat
• Roasted Vegetables in a Mini Pastry Shell
• Tortellini in a Creamy Pesto Sauce
• Marinated Breast of Chicken Strips
• Mini Beef, Chicken, Seafood or Veggie Wellington’s
• Mini Cocktail Sausage in Fandangles’ Barbecue Sauce
• Fandangles’ Rib Sections in Barrack Sauce
• Italian Sausage Wrapped in Puffed Pastry
• Swedish Meatballs
• Flint Sausage Sections in a Grape/Barbecue Sauce
• Assorted Mini Desserts (please inquire)

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