Seasonal Menu - Rudy’s Inflight Catering

It was once said, “No winter lasts forever; no spring skips its turn.”...don’t skip Rudy’s new spring/summer season inspired menu selections. Rudy’s is pleased to announce that in addition to our standard list of options, Rudy’s has unveiled a delicious array of all new selections that take full advantage of the season’s offerings.

Appetizer

Vegetable Ribbon wrapped Scallops

Served on skewers with Cilantro Citrus Vinaigrette.

Seared Tuna

Wrapped in Rice Paper with Cabbage, Edamame Puree & Sriracha.

Salad

Beef Tenderloin Salad

Served in an Iceberg Cup with a Lemon Oregano Vinaigrette.

Arugula Salad

with Honey Balsamic Vinaigrette.

Entrees

Grilled Portobello

Stuffed with Sweet Sausage served with Arugula & Grape Tomatoes.

Lemon Garlic Grilled Chicken

Served with Cheese Tortellini and Sun dried Tomato Pesto Cream Sauce.

Mesquite Grilled Flank Steak

Served with Tomatillo Corn Salsa and Herbed Fingerling Potatoes.

BBQ Veal Chop

Served with Basil Mashed Potatoes.

Greek Marinated Lamb Chops

with Saffron and Sumac Spiced Basmati Rice.

Poached Salmon
with Orange & Creamy Leek Sauce

Served with Brown Rice Pilaf and Asparagus Bundle.

Stuffed Sweet Onion
with Roasted Vegetables

Served with Couscous and Eggplant - Tomato Ragu.

Dessert

Mango Creme Brulee

Lemon Cornmeal Cake

With Lemon Glaze and Crushed - Blueberry Sauce.

-Click Images to Enlarge-

All of our seasonal dishes outlined above were prepared by Chef Ramon Medina.

Archived Seasonal Menu - Fall 2008

Archived Seasonal Menu - Spring 2008

Archived Seasonal Menu - Summer 2007

Archived Seasonal Menu - Summer 2006