ON THE CHEAP:
Using fresh, seasonal ingredients, Tim Brien of 212 Catering offers a light meal that begins with a prosciutto-wrapped grilled.phparagus appetizer. The entrée is protein-packed with nuts and legumes: roasted salmon with a macadamia nut-crust and a side of ginger cilantro lentils. And flourless brownies made with Splenda—no sugar for you!—and a scoop of Atkins ice cream finishes the meal, which costs only $24.50 per person.
MID-PRICE:
Rosemary Howe of Barraud Caterers Limited designed a rich, high-protein meal that starts with a veal sweetbreads with crayfish and an arugula and shellfish emulsion. The entrée: roast filet of beef on escarole with foie gras butter. And avoiding sugar substitutes that most no-carb desserts require, she’d offer a cheese course at the end of the meal, with Epoisses with blueberry-thyme compote, Fourme d’Ambert soup with sweet almond wafer, and a basil crepe with Clacbitou chevre and spiced toasted walnut. Despite the gourmet ingredients, her menu is a well-priced $50 per person.
SPLURGE:
Ricky Eisen of Events & Celebrations by Between the Bread suggests indulging protein-only guests with a filet mignon medallions entrée served with tarragon mustard sauce, charred tomatoes,.phparagus, and cauliflower. The first course is nothing to sniff at either: Try smoked salmon florets with caviar garnish served on a Dijon vinaigrette-dressed bed of baby lettuce. For dessert, a thick, dense, flourless chocolate cake sweetened with Splenda and sprinkled with fresh .phpberries and fresh plain whipped cream. It’s decadent, it’s luxurious, and it’ll set you back $80 per guest.
—Suzanne Ito
Using fresh, seasonal ingredients, Tim Brien of 212 Catering offers a light meal that begins with a prosciutto-wrapped grilled.phparagus appetizer. The entrée is protein-packed with nuts and legumes: roasted salmon with a macadamia nut-crust and a side of ginger cilantro lentils. And flourless brownies made with Splenda—no sugar for you!—and a scoop of Atkins ice cream finishes the meal, which costs only $24.50 per person.
MID-PRICE:
Rosemary Howe of Barraud Caterers Limited designed a rich, high-protein meal that starts with a veal sweetbreads with crayfish and an arugula and shellfish emulsion. The entrée: roast filet of beef on escarole with foie gras butter. And avoiding sugar substitutes that most no-carb desserts require, she’d offer a cheese course at the end of the meal, with Epoisses with blueberry-thyme compote, Fourme d’Ambert soup with sweet almond wafer, and a basil crepe with Clacbitou chevre and spiced toasted walnut. Despite the gourmet ingredients, her menu is a well-priced $50 per person.
SPLURGE:
Ricky Eisen of Events & Celebrations by Between the Bread suggests indulging protein-only guests with a filet mignon medallions entrée served with tarragon mustard sauce, charred tomatoes,.phparagus, and cauliflower. The first course is nothing to sniff at either: Try smoked salmon florets with caviar garnish served on a Dijon vinaigrette-dressed bed of baby lettuce. For dessert, a thick, dense, flourless chocolate cake sweetened with Splenda and sprinkled with fresh .phpberries and fresh plain whipped cream. It’s decadent, it’s luxurious, and it’ll set you back $80 per guest.
—Suzanne Ito
