SL Catering offers wholesome dishes to please an international clientele of diverse tastes. French-inspired seasonal menu accented by fresh, local ingredients. Our team will work with you to accommodate your preferences within your budget.

SL Catering loves the environment. This is why we don’t use disposable flatware or containers. 

For Booking call 917-304 0541 or email:

SAMPLE MENU

petit dejeuner – breakfast

Choice of: Basil Frittata or

Quiche with Spinach and Tomatoes or

Quiche with ham and cheese

Egg Muffins and Organic Turkey Bacon

Scrambled egg wraps

Egg salad sandwiches

Bread basket and a selection of pastry

Charcuterie or salmon

Fromage

Fresh fruits

Yoghurt and cereal

Cream cheese, jam and nutella

Orange juice

Coffee and a selection of herbal and black teas

dejeuner – lunch

Baby spinach leaves with walnuts and Roquefort cheese dressing

Seared Sole wrapped around smoked Salmon

Vegetable printanière

Medallion of veal tenderloin topped with melted mozzarella and tomato

Penne with pesto and black olives

Dessert

Fresh Mozzarella with a black olive tapenade and sliced tomatoes

Grilled Salmon teriyaki style with sesame seeds

String beans with butter and garlic

Roasted 0rganic Chicken with Garden vegetables

Spinach Ravioli with shaved parmesan cheese

Dessert

Beets with Orange Vinaigrette

Tilapia with Roasted Tomatoes with French herbs

Beef Bourguignon

Roasted potatoes with fresh rosemary

Stir-Fry Asian noodle salad with Tofu

Dessert

Mesclun with goat cheese and grape tomatoes

Salad Niçoise Platter

Grilled Lemon Chicken Skewers with fresh rosemary

Mushrooms with coriander seeds

Penne with pesto and black olives

Dessert

Endive with Blue cheese and walnuts

Grilled Salmon filets

Hanger Steak in a red wine reduction

Zucchini and Tomato gratin

Bowtie Pasta with sun dried tomatoes and basil

Dessert

Fresh Garden Greens with carrots and croutons

Seafood Timbale with shrimps, mussels and calamari

Cold Gigot (lamb)

Seasonal pan seared vegetables

Grilled Tofu and soy beans

Dessert

Celery Salad with a dressing a la Remoulade

Cajun Tilapia with string beans

Roasted beef

Gratin dauphinois

Bow tie pasta with baby spinach and bell pepper oil

Dessert

Mesclun with goat cheese and beets

Sole Monniere with rice pila

Skirt steak with a balsamic sauce

Ratatouille Provencal

Farfalle with tomatoes, zucchini and morzarella

Dessert

Mixed greens with palm hearts

Cod fish Thai with zucchini and ratatouille

Beef en Croute

With cauliflower gratin

Penne with wild mushrooms, garlic and truffle oil

Dessert

Greens tossed with Kalamata olives

Alaskan Halibut with a creamy shrimp bisque sauce

Roasted Beef wrapped with bacon

served with a garlic mashed potatoes

Homemade dumplings with a spicy duck sesame sauce

Dessert

Cucumber Salad with sour crème and fresh chives

Pan seared Sole

with mixed steamed vegetables and a lemon butter and white wine sauce

Organic honey chicken breast with a tarragon cream sauce

with roasted garlic and rosemary potatoes and broccoli

Dessert

Tabouleh

Monk Fish roulade in breadcrumb pistachio mix

with mashed garlic carrots

Chicken breast in a curry sauce served with apples and raisin

with steamed asparagus and mashed potatoes

Vegetarian Platter with Hummus, Babaghanouch and Guacamole

Dessert

Just for kids

Peanut butter and jelly sandwiches

Mini Hot Dogs

Mini Burgers

Chicken Fingers

Buffalo wings

Pigs in a blanket

Cookie Platter

Menu by chef Freddy Saint-Aignan