Grits

• 2 cups of quality Stone Ground Grits (not instant)
• 1 quart milk
• 1/2 quart water
• 1/2 cup heavy whipping cream
• 1 stick unsalted butter
• 1/2 cup fresh grated Parmesan cheese
• 3 Tbs. minced chives (optional)

Rinse grits.  Using a bowl, cover grits in cold water.  Skim off any pith that floats to the top.  Pour water off grits.  Place grits in a stainless pan and add milk and water.  Cook grits for 10-15 minutes.  When grits thicken, add cream, butter, cheese, chives if desired, salt and pepper to taste. 

Shrimp

• Use 3-4 large peeled and deveined shrimp per person (21-25 count)
• 2 chopped red bell pepper or 1 green and 1 red
• 1 tsp. minced garlic
• 1 large onion (medium chop)
• 1 Tbs. butter
• Salt and Pepper

In a saute pan, heat 2 Tbs. of extra virgin olive oil.  When heated add shrimp and cook until almost pink (approximately 1-2 minutes).  Add garlic, onions, and peppers and cook until tender.  Add butter, salt and pepper to taste.  Spoon grits in bowl cover with shrimp mixture.

For another spin to this recipe, make a Hollandaise sauce then mix in shrimp mixture and spoon over grits.

Grilled Breast of Chicken with Hollandaise Sauce or

Rotisserie Roasted Chicken

Tossed Salad with Dressings

Creamed Potatoes or Roasted Red Potatoes

Menu Option Two

Slow Roasted Roast Beef with Au Jus

Tossed Salad with Dressings

Creamy Mashed Potatoes or Roasted Red Potatoes

Seasoned Southern Style Green Beans or Green Bean Casserole

Rolls and Butter

Tea

Menu Option Three

Chicken and Dressing with Gibley Gravy or

Chicken and Noodles

Creamed Potatoes

Green Beans

Creamy Apple Cole Slaw

Rolls and Butter

Tea

Menu Option Four

Garlic Roasted Pork Loin with Apple Compote

Four Seasons Creamed Potatoes

Sauteed Vegetable Medley

Rolls and Butter

Tea

Menu Option Five

2-4 ounce Hamburger Steaks

Creamed Potatoes with Gravy and Onions

Vegetable Selection

Rolls and Butter

Tea

Menu Options One-Five $9.95/Person

Menu Option Six

Memphis Style Pulled BBQ Pork

Bakes Beans

Slaw

Corn-on-the-Cob or Potato Salad

Buns, Sauce, Tea

$8.50/Person

Need A Place for Your Christmas Party?

Twenty Reasons to Have Your Christmas Party at
the First Choice Catering Banquet Hall

• Exclusive and Private Dining with Private Restrooms, Lounge and Smoking Area
• Ample Parking
• Conveniently located Away from High Traffic Areas
• Accessible for Handicap and Elderly Guests
• Kid Friendly Environment
• Climate Controlled
• Intimate and Elegant Setting
• Tables, Chairs and Linens Included with the Room
• State-of-the-Art Stereo System for Your Personal Use – Bring Your Own Music
• Dance Area Available at No Additional Charge
• Bring-Your-Own Alcohol Option
• No Waiting in Long Lines or Waiting on Slow Service
• Personal Service with Attention to Every Detail
• You Get Many Amenities at No Additional Cost
• Affordably Priced with Flexible Payment Options
• All of Your Guest Get to Dine Together
• Custom and Standard Dinner Menus for your Specific Needs
• Discount Available for Multiple Bookings
• Food Prepared and Cooked on Site by First Choice Caterings Award Winning Staff
• Complimentary Chef’s Selection Pre-Dinner Hors D’Oeuvres

BONUS OFFER

Our Room is Beautifully Decorated for the Christmas Season - Saving You Money and Time
(Table Centerpieces not Provided)

Christmas Dinner Menus

Dinner Option One

$22.00

Our Favorite – A Southern Feast, Mississippi Pond Raised Catfish, Southern Style Chicken Tenders, Slaw, Hushpuppies, Fries, Tea and Choice of One Dessert.

Dinner Option Two

$22.00

Grilled Breast of Chicken with Hollandaise Sauce, Tossed Salad with Dressings, Creamed Potatoes or Roasted Red Potatoes, Seasoned Green Beans or Sautéed Vegetable Medley , Hot Rolls, Tea.

Dinner Option Three

$22.00

Slow Roasted Inside Round of Beef w/ Au Jus, Tossed Salad with Dressings, Creamy Mashed Potatoes or Roasted Red Potatoes, Seasoned Southern Style Green Beans or Green Bean Casserole, Rolls and Butter, Tea

Dinner Option Four

$22.00

Garlic Roasted Pork Loin with Apple Compote, Four Seasons Creamed Potatoes, Sautéed Vegetable Medley, Rolls and Butter, Tea

Dinner Option Five

$27.00

Tender Medallions of Beef with Brandy Mushroom Sauce, Herb Crusted Atlantic Salmon with Hollandaise Sauce, Fresh Garden Salad with Dressings, Vegetable Rice Pilaf, California Vegetable Medley, Rolls and Butter, Tea

Dinner Option Six

$27.00

Carved Prime Rib with Au Jus, Fresh Garden Salad with Dressings, Choice of One Vegetable and One Potato Selection, Rolls and Butter, Tea

Dinner Option Seven

Ask for Pricing

Hand Cut Steak Selection (Choice of Certified Angus Rib-eye, Beef Tenderloin or New York Strip), Salad Selection, Prince Edward Island Baked Potato, Vegetable Selection, Rolls and Butter, Tea

A 20 % Service Charge and Sales tax of .09% is not included in the menu pricing.
All pricing is based on a minimum of 50 guests. Ask for revised pricing if numbers do not meet the 50 person minimum.

If you don’t see what you want, let us help you customize your menu

Banquet Room Rates

Monday – Thursday Evening
$300.00 plus $50.00 Facility Clean-up Fee
Friday and Saturday Evening
$850.00.00 plus $50.00 Facility Clean-up Fee

All pricing is based on a maximum of 4 hours, An additional charge of $25.00 per quarter hour will be accessed if the 4 hour maximum is exceeded. Refunds are not available for failure to use the entire allotted time. First Choice Catering Banquet Hall closes at 11:00 pm unless arrangements are made in writing prior to the event.
See facilities rental agreement for more details.

Make A Reservation or RSVP

Purpose: To familiarize current clients with the many new additions that we have added during the past several months and to introduce prospective clients to the numerous facets of our catering business.

Discover why First Choice Catering has been continually voted:

• People’s Choice “Best Caterer” for 9 Consecutive Years
• Desoto Times “Best of the Best” 2003-2007
• “Best of Show” 2007 Taste of Desoto
• “People’s Choice Award- Best Food” at the 2008 Taste of Desoto
• Recipient of the International Ambassador’s Award

Make A Reservation or RSVP

• 2 cups minced onions1 red bell pepper in ½ inch cubes
• 2 tablespoons fresh chopped garlic
•  ¼ cups chili powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 1 teaspoon crushed red pepper flakes
• Q teaspoon oregano
• 1 teaspoon ground red pepper
• 2 pounds 85/15 ground beef
• 1 – 16 oz. cans light red kidney beans DRAINED
• 1 – 28ox. Can diced tomatoes with juice
• 1 -28 0z. can tomato puree
• 2 cup of of water
• Salt and pepper to taste 

Directions: 

Heat oil until shimmering and add onions and next 8 ingredients

Cook about 10 minutes on medium heat.  Increase heat and add ½ of the beef.

Break meat up with a wooden spoon and cook until it looses its raw look.

Add remaining beef and cook until no longer pink

Add 2 cups of water and bring mixture to a boil

Add beans, tomatoes, puree, ½ teaspoon salt

Reduce heat to low, cover and cook 1 hour, stir occasionally

Uncover and cook on low for ½ hour.

Add water if mixture gets too thick