Something for the Palate!

THE most important aspect of our job, our company it to make YOU, our clients happy. We don’t want you to find that our food is okay or satisfactory. We want you to LOVE it! That’s where the tastings come in. It gives our clients the chance to try some of our signature dishes as well as any new ones in our repertoire.

Here is a glimpse into a tasting we did this week for The Port of Long Beach!

Tray Passed Hors D’Oeurves

CHEESE BURGER CONETTES
Shredded Lettuce, Sliced Cheddar, Fried Onion, Cornichon, Ketchup Cream & Ground Beef Burger


MINI FISH AND CHIPS
Seared Mahi   –  Finished With a Curry Tartar Sauce and Served On a Waffle Cut Potato Chip


PORT CARAMELIZED ONION CANAPES
Served Atop a Puff Pastry with Creamy Gorgonzola

Sit Down Salad Course

BURRATTA AND HEIRLOOM TOMATO WITH FRISSE SALAD
Tossed in Basil, Olive Oil and Fresh Pesto

Sit Down Entrees – Three Different Surf and Turf Duet Plates


DUET PLATE ONE
JUMBO SCALLOPS
Seared Scallops With Leek, Green Peas, and a Roasted Corn Confit
Accompanied With Watermelon Radish Escabiche
Finished With Poblano Chile Sauce
Paired With
A PETIT FILET
Accompanied With
NIXTAMAL ENMOLADAS
Homemade Tortillas Dipped in an Ancho Chile Tomatillo
RAJAS VERDOLAGAS
Spanish Style Confit WithPoblano Peppers, Corn, Mushrooms


DUET PLATE TWO
HERB CRUSTED DOUBLE CUT LAMB CHOPS
With Rosemary Bordelaise
Paired With
CHILEAN SEA BASS
Brushed With Flat Leaf Parsley Butter
Sprinkled With Roasted Garlic, Kalamata Olives, Sundried Tomatoes
Served With Lemon and Dill Sauce
Accompanied With
LEMON SHALLOT FINGERLING POTATOES
BABY VEGETABLE BLEND


DUET PLATE THREE
FILET WITH WILD MUSHROOM CONFIT
With a Peppercorn Demi Glaze
Paired With
6 oz MAINE LOBSTER TAIL
With a Citrus Beurre Blanc
Finished With Chives
Accompanied With
MINI TWICE STUFFED BAKED POTATO
VEGETABLE BUNDLE TIED WITH A CHINESE LONG BEAN
Green Zucchini, Yellow Squash, Red Bell Pepper, Asparagus,
Haricot Verts

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To learn more about TGIS, our tastings, our services and what we can offer for your next event,
please fill out our contact page here:

www.tgiscatering.com/contact

Or call us at:

562-492-9555