Entrees
Three Leaf Catering is a full service catering company with over 25 years of serving Boulder’s catering needs.
Below is just a sampling of the entrees that we offer, but we are happy to explore your ideas to make your meal fit both your taste and your budget.
Please inquire for pricing and modifications.
Beef Entrées
Steak Options: Flank Steak | Brisket | Beef Shoulder Tender | New York Strip | Ribeye | Prime Rib | Filet Mignon | Bison Sirloin
Steak Sauces: Red or Green Chimichurri | Salsa Verde | Citrus Soy Glaze | Brandy Cream | Duxelle Cream Sauce | Red Wine Cream | Port Reduction | Demi Glace | Mushroom
Marinated Flank Steak | rolled with caramelized peppers and onions in a red wine reduction
Beef and Spinach Ricotta Lasagna layered with marinara & mozzarella
Smoked Brisket of Beef | served with caramelized onion jus
Braised Bavette Steak chianti demiglace, & crispy onion
Grilled Flank Steak with butter braised mushrooms, garlic, & rosemary
Braised Beef Short Ribs with ancho, & sweet onion demiglace
Roast Prime Rib with horseradish cream & onion jus
Whole Roasted Tenderloin of Beef pepper crusted with cognac cream
Japanese Ginger Steak pan seared bistro steak with sweet tamari glaze & mirin cucumbers
Chicken Entrées
Herb, Garlic, & Fontina Stuffed Chicken Breasts with buerre blanc
Grilled Teriyaki Chicken Breasts with sesame seeds
Tuscan Grilled Chicken with garlic, rosemary, chili flakes, lemon, & cream
Herb Encrusted Chicken Breast served with pan jus
Chicken Shish Kabobs (2pp) skewered with onion, pepper & tomato
Thai Coconut Curried Chicken stewed in coconut milk, lemon grass, ginger fresh chilis, & fragrant herbs
Chicken Piccata sautéed in lemon, parsley, capers & tomatoes
Roasted Chicken Breast with tarragon cream sauce
Indian Butter Chicken with garam masala, ginger, tomatoes, & yoghurt
Moroccan Harissa Spiced Chicken with harissa sauce & preserved lemon
Peruvian Marinated Chicken with cilantro-jalapeno crema
Chicken Provencal with fresh tomatoes, capers, tarragon, butter
Grilled Ginger Peach Chicken with Colorado peach ginger glaze & citrus jus
PORK ENTREES
Portugese Pork Tenderloin rolled with andouille sausage & caramelized onions
5 - Spice Pork Tenderloin with star anise, & lapsang souchong tea reduction
Pork Loin Medallions in a a blackberry port reduction
Roasted Catalonian Pork Loin with a sweet spiced sherry & fig sauce
Cider Brined Pork Loin served with grain mustard cream port marinated figs
6 Hour Braised Pork Shoulder with tinga spice and adobo jus
Lamb ENTREES
Braised Lamb Shanks in a rich tomato, herb & red wine sauce
Grilled Lamb Loin Chops with warm eggplant caponata
Salmon Entrées
Japanese Mirin Salmon with soy and mirin reduction & seaweed salad
Atlantic Salmon in a tarragon cream sauce
Bengali Salmon in a mustard curry
Grilled Chipotle Honey Glazed Salmon
Chimichurri Salmon
Chermoula Salmon marinated in fresh herbs, spices with almonds & citrus
Blackened Salmon served with mango - pineapple salsa
Persian Pomegranate Salmon seared in pomegranate reduction & topped with micro greens
Other fish may be avaialable based on seasonal supply
Vegetarian Entrées
Sesame Tofu with a white tea sweet and sour & wakamé
Harissa Eggplant in a spicy harissa & tomato- apricot sauce
Indian Curried Vegetables in a fragrant Madras Indian curry
Balinese Tofu in a sweet soy, citrus sauce with water chestnuts & red pepper
Grilled Tofu Brochettes skewered with vegetables with a citrus marinade (2 per person)
Mixed Vegetable & Jack Cheese Enchiladas served in a chile rojo
Roasted Vegetable and Sweet Corn Tamale Cakes with black quinoa, & jalapeno coconut sauce
Polenta Eggplant Parmesan layered with marinara and mozzarella
Baked Polenta with sun-dried tomato, oyster mushrooms, fontina & provolone in a rosemary mushroom cream sauce (gluten free)
Stuffed Shells Florentine (3 shells per person) mixed vegetables, ricotta, parmesan, herbs & marinara
Vegan Stuffed Shells Florentine (3 shells per person) mixed vegetables, cashew "ricotta," vegan alfredo
Thai Coconut Green Curry Tofu in coconut milk, lemon grass, ginger, chilis, & fragrant herbs
Jamaican Jerk Tempeh in coconut plantain sauce, served with fruit salsa
Butternut Squash Shells with butternut squash ricotta, sage cream, & candied walnut garnish
Stuffed Eggplant with pine nuts, golden raisins, fresh herbs & panko, served with Persian tomato sauce
*can be made Gluten-Free
Vegetable Lasagna with fresh pasta, spinach & mushroom ricotta, house cheese blend, seared zucchini & tomato cream
Sesame Encrusted Beet Steak with wasabi coconut cream