Entrees

The best in gourmet fine dining at 40,000 feet – we elevate catering to new heights! Presented for heat ‘n service on glass plates, microwave boxes or oven tins in individual portions or bulk for multiple persons. Accompaniments are ala carte.

Pasta

Seafood Fettuccine — shrimp, lobster, scallops in a saffron cream sauce served on fettuccine
Penne Pasta Arrabiata  classic spicy Italian sauce with garlic, tomato and red pepper
Shrimp sautéed with garlic and oil paired with angel hair
Blackened Chicken — with a Gorgonzola Cream Sauce over a bed of Cavatapi
Fresh Housemade Pesto Fettuccine — with Garlic-Olive Oil and fresh grated cheese
Fresh Linguine — with sun-dried tomatoes and olive oil-garlic sauce
Wild Mushroom Ravioli — with Asiago Cream Sauce


Fish and Seafood

Grilled Fresh Salmon — Sweet Bourbon Teriyaki Glaze
Pan Fried Sea Bass — Asian influenced, caramelized sugar glaze
Sautéed Shrimp Scampi — garlic, lemon, pinot grigio and fresh herbs
Oriental Marinated Tuna — Teriyaki marinade, sesame seeds, seared rare
Grilled Diver Scallop Skewers — two large grilled skewers, marinated in Chardonnay, shallots and thyme
Crispy Whitefish — with lemon butter dill sauce


Poultry

Chicken Champagne— Breast stuffed with shrimp, lobster, crab with a light Champagne sauce
Southwest Chicken Saute — Marinated with a kick of the old southwest
Chicken Firenza — breast sautéed with roasted red pepper, artichoke, and asparagus in light volute sauce
Chicken Marsala — breast lightly sautéed in a Marsala Wine sauce with Mushrooms
Grilled Cilantro-Lime Chicken — Breast of chicken grilled with a sassy Cilantro-lime marinade
Lemon Herb-crusted Chicken — lightly sautéed with a white wine sauce
Chicken Picatta lightly breaded and sautéed with lemon, garlic, white wine and capers.

Turkey Medallions lightly breaded and sautéed with citrus wine sauce
Stuffed Turkey—breast stuffed with cheese and spinach, cut into round medallions and served with light wine sauce
Turkey Stir-fry—dark meat sauteed with peppers, onion, broccoli, snow peas with a sesame sauce


Pork and Lamb

Barbecued St. Louis Style Ribs — smothered in house made sauce. Delicious!
Succulent Lamb Chops — grilled with light chef ’s seasoning and mint jelly
Savory Stuffed Boneless Pork Chops — two large chops broiled, stuffed with sage-cornmeal stuffing, homemade apple sauté
Stuffed Pork Loin — with wild mushroom, spinach and natural pork jus


Beef

Filet Mignon — 8 oz. Choice Cut – premium of steaks
Stuffed Filet Mignon — Mushroom Duxelles with Snow Crab stuffing
Porterhouse Steak — Rubbed with cracked pepper and kosher salt
Angus New York Strip Steak — 12 oz. Cut – Grilled to Medium-rare
Beef Tenderloin Tips — with Wild Mushrooms – Burgundy demi

Accompaniments

Vegetables
Brown butter summer veggie sauté 
Sautéed spinach with garlic butter
Grilled, seasoned vegetable medley
Asparagus and herb butter
Broccoli with julienne red peppers
Haricot vert with slivered almonds
Roast squash (seasonal)
Field mushrooms in chardonnay
Snow peas & red pepper julienne
Ginger-glazed sweet baby carrots
Cauliflower whip- loaded (lo-carb)
Kale saute

Potato & Root Vegetables
Skin on smashed potato
Mashed Idaho potato
Roasted redskin potato
Potato gratinée, baked
Smashed sweet potato


Pasta
Macaroni & creamy 4-cheese blend
Penne with Marinara
Linguine with tomato-basil sauce
Fettuccine with lemon cream sauce

Rice and Grains
Traditional Risotto
Savory Rice Pilaf
Quinoa with vegetable garni
Quinoa with butternut squash
Lentils
Wild Rice
Saffron Rice
Brown Rice
Jasmine Rice
Basmati Rice
Tomato-Basil infused Rice

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