"Dear KatiLady, Now that we are back to reality I wanted to take some time to thank you for a wonderful dinner on our 25th Anniversary that Edika prepared for us at the South Shore Villa. The food was just outstanding and Amy even served us our cocktails while we listened to our girls playing the steel drums. It was nice not having to worry about cooking or cleaning up. I will use your services again on our next trip to beautiful St. John."
Thank you so much, Denice Snider
Weekly Private Chef Services |
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Appetizers |
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Raspberry Mango Baked Brie
Deliciously wrapped in puffed pastry and topped with mangos and raspberry coulis |
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Stuffed Mushrooms
Filled with Sundried Tomato and Caper Tapenade and topped with melted Parmesan Cheese |
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Salsa Trio: Featuring featuring a different pepper in each dip
Served with fresh warm tortilla chips. It doesn't get more authentic than this! |
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Crisp Guacamole Empanaditas
Crisp Guacamole Empanaditas with tomatillo pumpkin seed dip |
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Pesto & Portabello Mushroom Crostini
Italian bread croutons lathered with basil oil, topped with garlicky sautéed mushrooms and covered with melted Mozzarella cheese |
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St. John Goat Cheese Soufflé
Twice baked goat cheese, souffle, fluffy goat cheese served warm with curst bread slices and crunch veggies for spreading-light for hot weather |
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Coral Bay Portabello Fries
Julienne strips of earthy Portabello mushrooms encased in crunchy batter with spicy harissa dipping sauce |
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Chorizo Quesadillas
Chorizo Quesadillas with a Tomatilla Salsa |
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Spiced Pork and Gorgonzola on Pita Crisps
Served with Cranberry Chutney |
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Sweet & Spicy Pineapple & Vegetable Spring Rolls (min 6)
Crunchy vegetables, fresh pineapple, granny smith apples, toasted coconut wrapped into spring rolls that are not fried, but served cold with spicy Thai peanut sauce. |
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Kati's Artichoke Parmesan Gratin
Baked in an edible pastry bowl. One of our most popular dishes. |
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Grilled Citrus Achiote Chicken Wings
Grilled Citrus Achiote Chicken Wings with Tomato and Habanero Salsa |
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Spicy Buffalo Chicken Drumettes
Served with Celery Sticks and Blue Cheese Dip |
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Shrimp and Tomatillo Pumpkin Seed Salsa Quesadillas
An Edika Signature Dish |
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Sweet Corn Shrimp Chipotle Fritters
Sweet Corn Shrimp Chipotle Fritters with Cilantro Lime Mojo |
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Mahi Mahi Fritters with Coral Sauce
Wow, a taste of the island, these pop with flavor |
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Beef Tenderloin Crostini
Served with Pesto & Sun-Dried Tomato |
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Vegetable Crudités`
Served with a Rosemary Feta Dip |
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Hummus Platter
Kati’s full-flavored garlic and sesame hummus with warm herbed pita crisps garnished with Feta cheese, Kalamata olives and condiments |
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Salads |
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Edika's Mixed Greens Salad
Fresh garlic beets, diced cucumber, red onion, lemon stilton cheese and spiced pecans on romaine lettuce tossed in Spanish sherry vinaigrette |
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Guacamole Salad
Tender Ripe Avocado with summer tomato, jalapeno and cilantro made in a molcajete, served on shredded romaine with fresh lime |
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Margarita Corn, Cilantro Tomato Salad
Margarita Corn, Cilantro Tomato Salad served on crisp summer romaine |
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Kati's Spinach Salad
Fresh baby spinach with strawberries, hearts of palm and toasted walnuts with blueberry vinaigrette |
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Harvest Salad
Crisp romaine lettuce topped with blue cheese, caramelized walnuts and Granny Smith Apples served with pomegranate vinaigrette. |
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Traditional Spinach Salad
Mushroom, Tomatoes, Hard-Boiled Eggs, Bacon and a Warm Pecan Dressing |
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St. John Salad
Fresh Tropical fruit and Asian Slaw over a bed of greens with a Pineapple and Ginger Vinaigrette |
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Caesar Salad
Roman Lettuce with Basil Parmesan sourdough sautéed croutons, tomatoes and Parmesan Cheese served with a cream Caesar dressing |
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Entrees |
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Poultry |
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Drunken Chicken
Rum-soaked skinless boneless breast Grilled, served with passion fruit butter sauce garnished with toasted coconut & fresh mango. |
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Rolled Green Chile Chicken Enchiladas
Shredded white meat chicken rolled in soft corn tortillas smothered in New Mexico green Chile sauce and melting cheese served with sour cream |
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Caribbean Coconut Chicken
Ground almond and coconut breaded skinless boneless breast sautéed to a golden brown served with red curry coconut sauce |
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Chocolate Hole Chicken Mole with Cinnamon Bay Accents
Falling of the bone chicken in rich multi seed, nut and spice mole blended with dark chocolate |
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Red Chili Pork (or Chicken) Tamale Pie (min 4)
Shredded slow cooked pork or chicken and queso blanco encased in iron griddled corn masa coated with mild chimayo red chile sauce and avocado cream |
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Tropical Hens
Herb-de-provance pussin-tender rotisserie roasted to perfection |
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Seafood |
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Key Lime Mahi Mahi
Poached in white wine served with Cilantro Lime Tropical Fruit Salsa. |
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Cedar Planked Salmon
Cedar Planked Salmon Sides Candied with Chipotle Honey on Tortilla Tumbleweeds |
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Sesame Seared Sashimi Tuna Fillet
Encrusted with Black Sesame Seed served with Passion Fruit Wasabi. |
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Seafood Trinidad with Yellow Curry Sauce
Shrimp, Scallops & Mahi Mahi with sauteed vegetables with Traditional West Indian Curry |
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Absolutely Intoxicated Shrimp
Accompanied by ripe sweet pineapple soaked in vodka for 36 hours coupled with spiced Spanish onions glazed with tamarind and palm sugar |
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Seared Chili Lime Scallops
Served with Pomegranate Cumberland Sauce, Drizzled with sweet and tart Key Lime Coulis |
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Butterflied Spiny Lobster (Market Price)
stuffed with Conch and served with Lemon Herb Truffle Butter |
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Beef |
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Oven-Roasted Tenderloin of Beef (min 6)
with Port Wine Demi Glaze |
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Carne Asada Fajitas Bar
Tender beef (chicken, or seafood) marinated, mexican lager and spices. Sizzling with caramelized onions and tri colored peppers with small flour tortillas, home-made guacamole, fresh pico de gallo, shredded cheddar-jack, and sour cream |
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Blackened New York Strip Steak
Grilled and served with Beef Demi glace or Creole Hollandaise Sauce |
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Chile Relleno de Queso and Beef Taquito Combo
Fire roasted green Chile stuffed with queso blanco fried in fluffy batter and ground taco sirloin beef rolled in a crisp corn tortilla |
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Stroganoff of Beef Tenderloin & Portabello Mushrooms
in Sour Cream Sauce (recommended with our hand made egg noodles) |
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Pork |
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Jerk Pork Tenderloin
wrapped in Hickory Smoked Bacon with Tamarind Reduction Sauce and Cilantro Infused Mango Coulis |
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Herb Coated Stuffed Pork Florentine (min 4)
Tenderloin of Pork coated with chopped fresh herbs, stuffed with Spinach and Mushrooms and drizzled with Balsamic Glaze and Thyme Oil |
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Red Chili Pork (or Chicken) Tamale Pie (min 4)
Shredded slow cooked pork or chicken and queso blanco encased in iron griddled corn masa coated with mild chimayo red chile sauce and avocado cream |
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Sides
Choose two of our delicious side dishes to accompany your meal or speak to our chef about seasonal specials
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| Creamed Garlic spinach topped with shredded Parmesan | ||
| Chef's Choice of Grilled Vegetable | ||
| Mango-glazed Carrots | ||
| Garlic-seared Broccoli | ||
| Asparagus with Lemon Zest | ||
| Sweet Fried Plantains | ||
| Calabacitas sautéed yellow squash, zucchini, onion, fresh corn and green chili | ||
| Broccoli Cheddar Skillet Flan | ||
| Julienne of Seasonal Vegetables | ||
| Cauliflower Au Gratin | ||
| Roasted Garlic Mashed Potatoes | ||
| Baked Potatoes with Scallion Sour Cream | ||
| Rosemary Roasted Potatoes | ||
| Twice Baked Sweet Potatoes | ||
| Savory Roasted Sweet Potatoes | ||
| Saffron and Scallion Jasmine Rice | ||
| Popcorn scented basmati rice studded with brown butter and mustard seed | ||
| West Indian Curried Rice | ||
| Risotto with Seasonal Vegetables | ||
| Santa Fe Green Rice | ||
| Traditional Red Spanish Rice with green peas | ||
| Caribbean Rice and Beans | ||
| Frijoles al Charro Tender Pinto Beans Cooked with Smokey Bacon | ||
| Savory Cumin Black Beans with Crema Mexicana | ||
| Spanish Patates Tortilla | ||
Desserts |
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Kati's Key Lime Pie
Our frozen key lime pie transcends a typical island dessert into a hallmark St. John tradition with its uniquely creamy texture and a curiously strong tart sweetness. |
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Mango Flan Brulee
Creamy custard with slice of fresh mango on top and crunchy burnt sugar accents |
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Traditional Mexican Flan
Creamy custard baked in burnt sugar caramel |
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Chocolate Lovers Dream
A giant mouthful of chocolate pudding ganache between two layers of dark, moist chocolate-drenched chocolate cake. |
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White Chocolate Raspberry Crème Brulee Cheesecake
A silken smooth, yet refreshingly light white chocolate cheese all aswirl with vibrant red raspberry. Hand fired and glazed inn simple elegance. |
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Passion Mango Cheesecake
Layers of creamy, smooth passionfruit and mango infused buttermilk cheesecake topped with tart passion fruit curd. |
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Key Lime White Chocolate Cheesecake
An Exciting contrast of the creamiest white chocolate cheese layered atop our tart and classic key lime filling. Hand-fired for a risqué take on a traditional favorite |
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Caramel Apple Pie
Buttery caramel and toffee studded custard hug fresh Granny Smith apples piled high in our melt-in-the-mouth shortbread crust. |
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Katilady Events, Inc. 5000-Estate Enighed, PMB #100 St. John, VI 00830 340.693.8500 Copyright 2008 |