Daily Hot Entrees

Monday, March 8, 2010

Crispy Chicken with Green Bean Amandine $7.50

Tuesday, March 9, 2010

Beef Stir Fry with Steamed Rice and an Egg Roll $7.50

Wednesday, March 10, 2010

Texa-Greek Spinach Pie with a Mediterranean style Chopped Salad $7.00

Thursday, March 11, 2010

Lasagna with a Caesar Salad with Foccacia $7.00

Friday, March 12, 2010

Fish and Chips $7.50

Weekly Specials

Sandwich of the Week

Tuna Melt – Tuna Salad with Tomatoes and Swiss Cheese on Whole Grain Bread (melted in the oven) and served with Chips and Pickle Slices $7.00

Soups of the Week

Corn Chowder

Red Bean and Sausage

Desserts of the Week

Citrus Squares

Apple Crisp with Vanilla Ice Cream

Casserole of the Week

Shepherd’s Pie – $26 for a full order ($16 w/Region XIII Employee Discount) or $13 for a half order ($8 w/Region XIII Employee Discount)

To view more photos from the wedding, visit our Ecstatic Cuisine Flickr.

Daily Hot Entrees

Monday, March 1, 2010

Steak Fritto Misto with a mix of Steak Fries, Onion Rings, and Sweet Potato Fries. Green salad with Citrus Vinaigrette. $8.00

Tuesday, March 2, 2010

Ecstatic Taco Bar. $7.00

Wednesday, March 3, 2010

Chimichurri Chicken with Roasted Vegetables, Sundried Tomatoes, and Mashed Potatoes. $7.50

Thursday, March 4, 2010

Baked Potato Bar. $7.00

Friday, March 5, 2010

Fish Veracruz with Sweet Pepper Sofrito Rice, Broccoli, and Carrots. $8.00

Weekly Specials

Sandwich of the Week

Roast Beef with Caramelized Onions, Tomatoes, Spring Mix and Horseradish Creme on a toasted Ciabatta. Served with Pickle Slices and Steak Fries.  $7.50

Soups of the Week

Garden Vegetables

Green Chile Pork Stew

Desserts of the Week

Cheesecake Bars

Chocolate Cake with Orange Cream Cheese Icing

Casserole of the Week

Green Chile Mac’n’Cheese – $26 for a full order ($16 w/Region XIII Employee Discount) or $13 for a half order ($8 w/Region XIII Employee Discount)

Daily Hot Entrees

Monday, February 22, 2010

Meatloaf served with brown gravy, mashed potatoes and peas. $7.00

Tuesday, February 23, 2010

Chipotle Chicken served with rice, refried beans, cheese, sour cream, salsa, lettuce and tomatoes. $7.00

Wednesday, February 24, 2010

Spaghetti in a meat sauce served with Caesar salad and house made foccacia bread. $7.00

Thursday, February 25, 2010

Chicken Teriyaki served with spicy noodles and Asian stir vegetables. $7.50

Friday, February 26, 2010

Baked Fish with southwestern ratatouille and herbed orzo. $7.50

Weekly Specials

Sandwich of the Week

Catfish Po’ Boy – Fried catfish with a cabbage slaw and remoulade sauce on a roll. Served with chips and pickle slices.  $7.50

Soups of the Week

Chicken Tortilla Soup

Spinach and Caramelized Onion Soup

Desserts of the Week

Blondie Bars

Pumpkin Pie Rolls

Casserole of the Week

Black Bean & Corn Enchilada Casserole – $26 + tax ($16 + tax after Region XIII Employee Discount)

Daily Hot Entrees

Monday, February 15, 2010

Fajitas Fantasticos – Chicken fajitas, rice, and beans. $7.50

Tuesday, February 16, 2010

Shepherd’s Pie served with a green salad. $7.00

Wednesday, February 17, 2010

8:30am – 9:30am- Breakfast for a Buck

Meat Lasagna with house made foccacia and a Caesar salad. $7.00

Thursday, February 18, 2010

Bean and cheese enchiladas with verde rice and sautéed vegetables. $7.00

Friday, February 19, 2010

Chicken Fried Steak with mashed potatoes, white gravy, and corn. $7.50

Weekly Specials

Sandwich of the Week

Homemade Veggie Burger – Our own blend of veggies and grains, on a bun with lettuce, tomato, onion and pickle slices. Served with steak fries. $7.00

Soups of the Week

Tomato Soup

Chicken Pot Pie

Desserts of the Week

S’mores Pudding Parfaits

Apple Pie Bars

Casserole of the Week

Tuna Noodle Casserole – $26 + tax ($16 + tax after Employee Discount)

Young Adult Division of the Jewish Community Association of Austin Gala Dinner

I just wanted to take a moment to thank you both SO much for the event last night. I can’t begin to tell you how many people have absolutely RAVED about the food. I know for sure a couple of folks picked up cards with the intention of calling in the near future. The event was a great success and in part because of you, we were able to raise $5,000 for NARAL.  You guys are amazing and I feel lucky to get to work with you. Please know you will definitely be hearing from us again next time we need a caterer!

Thank you, Sara. We look forward to working with you in the future!

Is there a singular memorable moment of your experience with Ecstatic Cuisine?

Honestly, the most memorable part of my personal experience was cutting the cake with David (Catering Chef).  This was not something that he was required to do yet he helped me to meet the demands of the guests.  I felt this went above and beyond what was expected of him and showed a great deal of professionalism and integrity.

What was the best part of your experience with Ecstatic Cuisine?

The best part was the help with Kosher menu and its various requirements.  When everyone else was speaking Hebrew to a Southern Baptist girl, David took the time to explain everything to me.

What could have been improved?

After giving this question a considerable amount of thought, I cannot think of anything that could have been improved.

How were your expectations met?

Absolutely!  David and his team went far beyond what was expected of them.  They helped with tasks that weren’t “their job,” created delicious and beautiful food, set the tone for friendly camaraderie among the vendors, and did all of this without interfering in the event.

Do you have any comments about:

-The food?

The food was amazing.  The menu was exactly what I wanted at a price that fit our budget.  The salmon was exquisite and the guests said it was the best they had ever had.

-The service?

The service is second only to the food.  They were attentive, professional, and nothing short of a pleasure to work with.

-The overall event experience?

I doubt I could have been any happier with my experience with Ecstatic Cuisine catering.  They are at the top of my preferred vendor list!

-Working with Ecstatic Cuisine in planning?

This was my very first experience with any sort of Kosher event and David was not only knowledgeable, but very patient and understanding with my learning curve.  I feel that David and his knowledge was essential to the success of the event.