Sides and Starters Catering Menus

Enjoy fresh gazpacho or a tasty popcorn bar.

APPETIZERS, SOUPS & SALADS

APPETIZERS  

  • SHRIMP COCKTAIL MARTINI
    Three Chilled Jumbo Shrimp with Citrus Gazpacho and Celery Heart Garnish
  • LOUISIANA BLACKENED CRAB CAKE
    Presented on a Fried Green Tomato with Lime Chipotle Beurre Blanc
  • PETITE LAMB CHOPS
    Seared with Herb Mushroom Boursin Mousse and Burgundy Rosemary Demi-Glace
  • CHICKEN BROCHETTE
    With Onions, Bell Peppers, Mushrooms and Tangerine Beurre Blanc
  • SHRIMP SPRING ROLL
    Asian Slaw and Citrus Sriracha Sauce
  • CALIFORNIA ROLLS
    Wasabi, Pickled Ginger and Soy Sauce
  • LOBSTER SALAD LETTUCE WRAPS
    Boston Lettuce and Chive Pesto Dip

SOUPS

  • COLD SOUPS
    • • Gazpacho
    • • Vichyssoise: Potato Leek • Cucumber Cream
  • HOT SOUPS
    • • Spinach
    • • Jalapeño Corn Chowder
    • • Chicken Tortilla
    • • Roasted Butternut Squash Bisque • Tuscan Tomato and Basil

SALADS  

  • CASINO HOUSE SALAD
    Shredded Carrots, Sliced Cucumbers, Croutons, Cheddar Cheese and Black Olives, Served with Assorted Dressings
  • CAESAR SALAD
    Focaccia Croutons and Classic Dressing
  • HARVEST SALAD
    Crumbled Goat Cheese with Creamy Sherry Vinaigrette, Boston Bibb Lettuce, Dried Cranberries, Cornbread Croutons $6.00
  • MIXED BABY FIELD GREENS
    Heirloom Tomatoes, Seedless Grapes, Roasted Pecans, Fresh Swiss Cheese, a Balsamic Vinaigrette
  • CAPRESE GENOVESE
    Fresh Roma Tomatoes, Fresh Mozzarella and Sweet Basil Pesto with a Garlic-Infused Olive Oil Drizzle
  • GREEK SPINACH SALAD
    Kalamata Olives, Red Onions, Feta Cheese, Tomatoes and Chopped Eggs with an Avocado Vinaigrette

HORS D’OEUVERS

HOT  

  • Asparagus Wrapped in Phyllo with Gorgonzola Cheese Parmigiano Tomato Basil
  • Spinach and Artichoke Tartlets
  • Smoked Chicken and Mango Salad on Herbed Crostini Cherry Tomatoes Stu ed with Ham Mousse
  • Salami, Cheese and Green Olive Picks
  • Chilled Jumbo Shrimp with Cocktail Horseradish
  • Sauce Asian Spoon
  • Fried Wonton Cones with Asian Blend of Crabmeat
  • Salad and Shiso Leaves
  • Seafood Ceviche Shooter Glass Presentation
  • Smoked Salmon Rosettes on Pumpernickel Toast Points

COLD  

  • Camembert Cheese en Croute with Framboise Marmalade
  • Fried Jalapeño Chile Rellenos with Smoked Gouda Cheese
  • Pear and Brie in Phyllo Dough
  • Petite Paninis with Sun Dried Tomatoes, Mozzarella and Basil
  • Beef Tenderloin Brochette with Thyme Demi-Glace
  • Petite Herb Crusted Lamb Rib Loin Chop Gratin With Boursin Mushroom Mousse
  • Grilled Chicken, Prosciutto and Sage Spiedini with Roasted Pepper Aioli
  • Smoked Chicken Quesadillas with Chunky and Spicy Salsa
  • Pork Egg Rolls with Ginger Soy Sweet and Sour Sauce
  • Crab Cakes with Lime Remoulade
  • Deviled Crab Stu ed Mushrooms with Parmesan Mornay Sauce
  • Fried Coconut Shrimp with Sweet and Sour Pineapple Sauce

SNACKS & REFRESHMENTS

SNACKS  

  • SOFT PRETZEL BAR
    Sun Dried Tomato Pretzels • Cilantro Roasted Garlic and Parmesan Pretzels • Mild and Spicy Mustards • Cinnamon Pretzels Chocolate Dipped Pretzels • White Chocolate Creme Anglaise Sauce
  • RELISH TRAY
    Carrot Sticks • Celery Sticks • Black Olives • Cherry Tomatoes Marinated Mushrooms and Gherkins • Creamy Dill and Ranch Dips
  • CHIPS AND SALSA BAR
    Potato Chips • Yellow, Blue and Red Corn Tortilla Chips Roasted Tomato Salsa • Guacamole • Chipotle Sour Cream Dip
  • POPCORN BAR
    Butter • Caramel Sauce • Chocolate Chips • Cheese Flavoring Chopped Peanuts • Rainbow Sprinkles
  • CLASSIC CHOCTAW COOKIES
    Chocolate Chip • Dark Chocolate • Pecan Sandies • Oatmeal Raisin
  • BROWNIES
    Chocolate • Marble Cheesecake • Crunchy Chocolate Walnut White Chocolate Macadamia
  • HOMEMADE TRAIL MIX
    Dried Fruit • Nuts • Oats • Chocolate Candies Freshly Grated Orange Peel

REFRESHMENTS  

  • Assorted Fresh Squeezed Fruit Juices
  • Fruit Punch
  • Regular Iced Tea or Flavored Iced Tea
  • Freshly Brewed Co ee
  • Bottled Water
  • Assorted Sodas

STARTCHES & VEGETABLES

STARTCHES

  • DUCHESS POTATOES
  • POTATOES ANNA
  • MUSHROOM-SHAPED PARSLEY RED POTATOES
  • WILD RICE WITH CRANBERRIES AND WALNUTS
  • GNOCCHI AL PESTO
  • POLENTA DIAMONDS

VEGETABLES

  • BOUQUET OF VEGETABLES
  • STEAMED ASPARAGUS
  • GREEN PEAS AND CARROTS
  • GREEN BEANS ALMANDINE
  • GARLIC BROCCOLI
  • BUTTERNUT SQUASH

Additional Menus
Dining | Grab & Go | Beverage Menu


PLAN YOUR EVENT
Contact us at 580-931-2715 or groupsales@choctawcasinos.com


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