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CHEF JAY SHINDLER

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Entire Catering Menu

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Entrees: Seafood and Fish

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High Holidays 2011

CHOCOLATES

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Chocolate Guide

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The Store

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Bread Program

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Desserts

Homestyle

  Banana cake with chocolate frosting

  Carrot cake with cream cheese frosting

  Tina Cake – angel food with toffee and dark chocolate

Flourless chocolate cake

Bananas Foster cake with rum glazed bananas

Lemon, apple, blueberry or cranberry coffee cake

Pecan pie

Cheesecake, plain or flavored (vanilla bean, coffee, caramel, apricot)

Key lime pie

Upside-down pineapple cake

  Seasonal fruit tart on puff pastry

  Assorted cookies, brownies and bars

Seasonal crisps and cobblers

Cupcakes, cupcakes, cupcakes

 

Specialty

Lemon mousse cake

Bruno cake – layered chocolate cake with chocolate mousse

Dacquiose - hazelnut meringue cake with coffee and rum butter cream

  Marjolaine cake with chocolate, praline and crème fraiche

Tiramisu – traditional, lemoncello or blackberry

Manjari – layered chocolate cake with lavender chocolate mousse

Tarte tatin – caramelized apple tart

Fraicher – brownie cake with chocolate crème

  Decadence – dense flourless chocolate cake with brandy, currents and almonds

Opera cake with chocolate and coffee buttercream

Raspberry cake of fresh raspberries with kirsch buttercream or chocolate mousse

Zucotto bomb – dome cake with coffee, toffee and chocolate mousse

Assorted macaroons, Florentines, madeleines, financiers

Apricot ribbon cake (vertical layers with buttercream)

 

Individual portion desserts

Molten cake – chocolate soufflé, plain or flavored:

(praline, cinnamon, peanut butter, raspberry)

 

Seasonal fruit tarte on puff pastry

Seasonal panacotta – Italian custard

Poached pears

Baked apples

Cake in a cup, daily selection

 

Selected desserts can be made in individual size.



1712 N. Wells Street
Chicago, IL  60614
ph: 312.397.0090  fax: 312.397.0119
jayshindler@cateringchocolate.com

Regular Shop Hours
Monday - Saturday  10:00-6:00,  Sunday 10:00-4:00