Shrimp Tray
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Shrimp Tray
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TONY MANDOLA’S CATERING
MENU OPTIONS
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| Appetizers | Soups | Salads | Beef and Fowl | Seafood | Pastas | Side Dishes | Desserts |
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CAJUN POPCORN
(Crawfish tail dredged in cracker meal batter and fried till golden brown. Served with a sherry wine sauce. CALAMARI A LA MAMA (Fresh calamari dusted in flour and fried till golden brown, then sautéed in a garlic oregano butter sauce with Italian peppers.) CEVICHE (Fresh minced snapper and shrimp marinated in lime juice then blended with onions, peppers, carrots, cilantro and diced avocado and tomatoes. Served with fresh tortilla chips.) CRAB BALLS (Classic mixture of crabmeat, tri-colored bell peppers and Italian breadcrumbs, rolled into a ball and deep-fried to a golden brown. A Gulf Coast Classic!) CRAWFISH CAKES (Loads of crawfish tails packed into a zesty breadcrumb dressing.) FLAUTAS FANTASTICO (Shredded chicken cooked to perfection served with homemade flour or corn tortillas and a spicy green salsa for dipping.) FRIED CALAMARI (Served with Mama’s homemade marinara sauce.) FRIED CRAB FINGERS (Corn meal battered crab fingers fried till golden brown and served with remoulade and tartar sauce.) FRIED GREEN TOMATOES (Sliced green tomatoes dipped in cracker meal and fried, then topped with cold boiled bay shrimp and a spicy Creole remoulade sauce. Served with pico de gallo, cilantro tomatillo sauce and sour cream.) ITALIAN BRUSCHETTA (Fresh homemade bread grilled golden brown and topped with fresh tomatoes, basil, and roasted garlic.) SALMON MOUSSE TARTS LEO’S EMPANADAS (Beef or chicken stuffed into a hand made corn mesa turnover with mozzarella cheese, white onions, bell peppers, tomatoes and traditional Mexican spices.) MINI CRAB CAKES MINI MEATBALLS (Served with Mama’s homemade marinara sauce.) SHRIMP AND CRAB QUESADILLAS SHRIMP COCKTAIL VINCENTE (Spicy boiled shrimp tossed with pico de gallo, diced avocado and cocktail sauce. Served with fresh tortilla chips.) SHRIMP STUFFED JALAPENOS (Gulf Coast shrimp stuffed into pickled jalapenos with muenster cheese, then dusted in cracker meal and deep-fried till golden brown. Served with fresh pico de gallo on the side.) SPEDINI (Tender pork scaloppini, Genoa salami, and provolone cheese rolled together and grilled to perfection. To top it off, a drizzle of sautéed olive oil, garlic, and parsley.) SPINACH STUFFED MUSHROOMS (Fresh mushroom caps stuffed with seasoned creamed spinach and baked to perfection.) |
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CRAB BISQUE
(A velvety mix of jumbo crab meat, cream, onions, bellpeppers and a touch of brandy.) CRAWFISH BISQUE (A velvety mix of crawfish tails cream, onions, bellpeppers and a touch of brandy.) ETOUFFEE (Crawfish or shrimp mixed in a rich roux with onions, celery and tomatoes.) GAZPACHO (A refreshing cold cucumber and tomato soup.) MAMA’S GUMBO (Mama’s own Creole recipe. A dark roux with shrimp and crabmeat served over rice.) RED BEANS & RICE (Traditonal New Orleans red beans and rice with smoked sausage.) SMOKED CORN AND CRAB CHOWDER (A creamy New England style chowder with fresh jumbo lump crab meat and smoked corn. Topped with green onions.) SOPA TOMAS (Mexican style soup consisting of shrimp, rice, pico de gallo and avocado cubes.) |
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BLACKENED OR GRILLED CHICKEN SALAD
(Whole chicken breast, sliced over lettuce mix garnished with red onions, hard boiled egg, carrots and green bellpepper with a choice of homemade dressings) BLACKENED CRAWFISH SALAD (Mixed baby field greens tossed in a honey basil dressing and topped with blackened crawfish tails and grilled vegetables) BOILED SHRIMP SALAD (Boiled shrimp served on a bed of lettuce garnished with carrots, bellpepper, cucumber, hard boiled egg, red onion, tomato and lemon wedges with a choice of homemade dressing) CAJUN COLE SLAW (Spicy Creole mustard based cole slaw with chopped shrimp and boiled eggs.) CRABMEAT SALAD (Lump crabmeat, served on a bed of lettuce garnished with carrots, bellpepper, cucumber, hard boiled egg, red onion, tomato, and lemon wedges with a choice of homemade dressing) DINNER SALAD (Romaine and iceberg lettuce slice of tomato shredded carrots, red cabbage and cucumber with a choice of homemade dressings) MOORE’S SALAD (Crisp Iceberg lettuce garnished with tomato cucumber and a slice of avocados. Served with bleu cheese dressing and bleu cheese crumbles) SICILIAN SALAD (Mixed Greens with red cabbage artichoke heart, carrots, tomato and diced red bellpepper. Served with our House Sicilian dressing) STUFFED AVOCADO SALAD (Fresh avocados stuffed with lobster and crabmeat salad. Placed on a bed of mixed baby field greens and garnished with strawberry, raspberry and orange slices. Drizzled with a strawberry vinaigrette dressing.) |
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BBQ BRISKET
BEEF ENCHILADAS FAJITAS DE LA FIESTA (Shrimp, Beef or Chicken served with seasoned, grilled onions. Served with flour and corn tortillas, fresh pico de gallo, guacamole, cheese, lettuce, sour cream and salsa) FILET MIGNON MEAT LOAF WITH ITALIAN SAUSAGE CENTER PRIME RIB STUFFED BEEF TENDERLOIN (Choice beef tenderloin stuffed with portabella mushrooms, red and green bellpeppers, goat cheese, garlic and spinach. Rubbed with olive oil and Italian bread crumbs then roasted to perfection and topped with a port wine sauce.) AMY’S STUFFED CHICKEN (Breast of chicken stuffed with wild mushrooms, goat cheese and pine nuts. Topped with a sun dried tomato pesto sauce ) BLACKENED OR GRILLED CHICKEN BREAST BLACKENED CHICKEN TENDERS (Strips of chicken breast blackened in our special seasonings served with honey basil and peanut soy dressing.) CHICKEN ENCHILADAS CHICKEN JOHN KIM (Grilled chicken breast roasted tri-colored peppers and mushrooms in a wine butter sauce.) CHICKEN MARSALA (A plump chicken breast sautéed in Marsala wine with sweet white onions and mushrooms. Served with linguini marinara sprinkled with fresh basil. A perfect combination for your pallet.) CHICKEN MILANESE (Chicken breast lightly battered with bread crumbs and Italian seasonings sautéed in olive oil topped with a Lemon Cream Sauce.) CHICKEN PARMIGANA (Chicken breast lightly battered with Italian seasoned breadcrumbs and spices. Pan sautéed in red wine and topped with spaghetti sauce, romano and mozzarella cheese.) CHICKEN PICATTA (Chicken breast pan sautéed in a lemon butter sauce with onions mushrooms and capers.) CHICKEN SKEWERS FRIED CHICKEN ITALIAN STUFFED CHICKEN BREAST (Chicken breast stuffed with prociuto ham, spinach and muenster cheese) MARDI GRAS CHICKEN (Pan Fried chicken breast topped with Cajun butter sauce and sautéed tri-color bellpeppers.) STUFFED CHICKEN BREAST IN WHITE WINE (Stuffed with caramelized onions, sun dried tomatoes and goat cheese. Topped with a shallot wine butter sauce) LAMB CHOPS (glazed with a wild mushroom wine reduction.) LEG OF LAMB GRILLED PORK TENDERLOIN MEDALLIONS (The perfect cut of Pork Tenderloin seared to temperature then topped with a Mango Salsa.) PORK ROAST SMOKED HAM SMOKED PORK TENDERLOIN (Rubbed with olive oil and spices, served with a horseradish cream sauce.) SEARED VEAL TENDERLOIN WITH PORT REDUCTION SAUCE (The perfect cut of Veal tenderloin seared to temperature then smothered with mushrooms and a savory port wine reduction. Served with fresh garlic mash potatoes and tender asparagus tips.) VEAL MARSALA (Thin sliced veal pan sautéed in a Marsala wine and butter sauce. Topped with mushrooms and onions.) VEAL PICCATA (Thin sliced veal pan sautéed in a lemon butter sauce with onions, mushrooms and capers.) VEAL PARMIGANA (Thin sliced veal lightly battered with Italian seasoned bread crumbs and spices then pan sautéed with red wine and topped with suga pomodoro and romano and mozzarella cheese.) VEAL ROAST |
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PEPPER CORN ENCRUSTED TUNA
BLACKENED CATFISH ETOUFFEE (Blackened catfish fillet topped with crawfish etouffee.) SOLE ALMONDINE (Pan fried sole fillet topped with lump crab meat and toasted almonds.) FRIED SHRIMP (Breaded with cornmeal.) CHAR-GRILLED SHRIMP FRIED SPECIAL (Fried oysters and shrimp with a corn meal batter.) SNAPPER MARTHA (Grilled snapper topped with shrimp, crab meat and crawfish tails in a basil wine butter sauce.) SOFT SHELL CRABS (Blackened or fried.) SHRIMP LARRY (Jumbo shrimp dredged in a beer batter and fried till golden brown.) FRIED CATFISH (Mississippi farm raised catfish sifted in cornmeal and fried till golden brown.) CRABMEAT AUGRATIN (Jumbo lump crab meat baked in a cream sauce and browned with a cheese topping.) CRAWFISH AUGRATIN (Delicious crawfish tails baked in a cream sauce and browned with a cheese topping.) BOURBON STREET BROCHETTE (Seasoned and bacon wrapped plump Gulf shrimp and oysters. Skewered and grilled to perfection). TROUT TOULOUSE (Cajun seasoned and pan seared trout topped with spicy new potatoes sautéed with onions and red and green bellpeppers.) CLASSIC SHRIMP CREOLE (A traditional classic! Beautifully seasoned fresh stewed tomatoes, celery, bell peppers and onions, brimming with Gulf Coast shrimp. Served over a bed of fluffy white rice.) SEAFOOD JAMBALAYA (A New Orleans style aromatic rice dish with shrimp, crawfish tails, chicken and smoked beef sausage SPICY BOILED CRAWFISH (Served steaming hot with spicy corn and red potatoes.) FRESH GULF SNAPPER (Blackened, grilled, Fried or broiled with our own spices.) BLACKENED SNAPPER IN LIME BUTTER (Blackened snapper topped with diced tomato, cilantro and jumbo lump crab meat.) SNAPPER DECADENT (Blackened snapper topped with blackened shrimp, oysters, jumbo lump crab meat sautéed in a brown butter sauce.) SOFT SHELL MARTHA (Fried soft shell crab topped with shrimp, crab meat and crawfish tails in a basil wine butter sauce.) SNAPPER BORRACHO (Red Snapper filet lightly dusted in flour then pan sautéed and smothered in a tequila lime butter sauce with fresh sautéed tomatoes, jalapenos, onions and cilantro. Then topped with jumbo lump crab meat) SNAPPER THOMAS (Fresh snapper filet broiled and topped with crabmeat and pico de gallo.) SNAPPER BERNADETTE (Fresh snapper pan fried in olive oil with plum tomatoes, garlic and fresh basil and topped with a basil vinaigrette) SNAPPER ROSEMARY (Fresh snapper filet pan-broiled in olive oil with garlic and fresh rosemary.) SNAPPER VERACRUZANA (Fresh broiled snapper topped with shrimp and a homemade salsa ranchero.) SNAPPER SICILIANO (Fresh broiled snapper filet topped calamata olives, capers and marinara sauce.) GRILLED SALMON AND DILL (Fresh grilled salmon grilled and topped with a lemon dill cream sauce.) |
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SPAGHETTI BOLOGNAISE
MAMA’S PASTA (Spaghetti with shrimp and crabmeat in Mama’s spaghetti sauce.) SPAGHETTI AND MEATBALLS (Spaghetti tossed in Mama’s spaghetti sauce and topped with savory Italian meat balls) MEZZALUNA (1/2 moon shaped pasta stuffed with chicken in cream sauce and sun dried tomatoes.) SPAGHETTI AND MEAT SAUCE (Spaghetti tossed in Mama’s homemade Italian meat sauce) LINGUINI MARINARA DI GAMBERI (Shrimp sautéed with virgin olive oil and garlic then simmered in marinara and tossed with linguini.) LINGUINI TONY (Grilled jumbo shrimp tossed with olive oil, basil and diced tomatoes. Served over linguini.) DRUNKEN SHRIMP (Jumbo shrimp sautéed in a tequila lime butter sauce. Served over linguini.) LINGUINI FRUTTI DI MARE (Linguini pasta tossed with marinara sauce that is made with love. Brimming with fresh mussels, gulf coast shrimp, crabmeat, crawfish tails, scallops, artichoke hearts, black olives and fresh basil) TWO PASTAS (Tomato and egg fettucini, tossed in a tarragon plum tomato sauce with primavera vegetables and grilled chicken breast) PASTA PRIMAVERA (Linguini tossed in extra virgin olive oil with fresh garlic and vegetables.) SPINACH AND EGG FETTUCINE (Tossed in a basil cream sauce with blackened chicken, mushrooms, and peas) GRANDMA’S LASAGANA (Made with Mama’s homemade tomato sauce and Italian sausage) SEAFOOD LASAGANA (Fresh pasta layered with mozzarella, ricotta and romano cheese with crabmeat and shrimp, then topped with a creama rosa sauce) STUFFED POBLANO PEPPERS (Poblano peppers stuffed with Pico de Gallo, mozzarella cheese, shrimp and crab meat, baked and topped with diced tomatoes and crawfish tails in a tequila lime butter sauce) |
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ASPARAGUS
BROCCOLI CORN GARLIC MASHED POTATOES GREEN BEANS GREEN BEANS AND NEW POTATOES GREEN BEAN ALMONDINE GREEN BEAN CASSEROLE GRILLED VEGETABLE MEDLEY HORSERADISH MASHED POTATOES JAMBALAYA MACARONI AND CHEESE MASHED SWEET POTATOES MIXED ITALIAN VEGETABLES (Zucchini, yellow squash, carrots, tomatoes and red onions) PASTA (Penne, linguini, spaghetti, farfalle (bowtie) or cappelini with marinara, pesto or olive oil and garlic) PEAS POLENTA RICE PILAF ROASTED ROSEMARY BABY POTATOES SAFRON RICE SAUTEED SPINACH WITH GARLIC SAUTEED TOMATOES AND ONIONS (In a cilantro pesto sauce.) SNAP PEAS STUFFED POTATOES SUN DRIED TOMATO PESTO MASHED POTATOES ZUCCHINI AND SQUASH |
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BANANA KEY LIME PIE
BANANA KEY LIME TARTS BLACKBERRY/RASPBERRY COBBLER CANOLIES CHEESE CAKE CHOCOLATE MOUSSE TARTS FLAN FRESH FRUIT HOME MADE CHOCOLATE CAKE NEW ORLEANS BREAD PUDDIN’ PRALINE CHEESE CAKE TOLL HOUSE COOKIE PIE |
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