Show Your Team in El Paso, TX and surrounding areas including New Mexico Your Appreciation

All prices are based on one entrée per group. An extra charge may apply ifordering more than one entrée. Please allow at least 24 hours' notice when placing orders. We'll just do our best to accommodate last minute orders. To make a catering request, simply fill out the catering "Request Form" and send it to us via E-Mail. With this information, we will prepare a Catering Contract which we will send back to you for revision, PO, and signature.

Azure Catering & Events will service any location in El Paso TX. All equipment needed for serving food is provided by Azure Catering with the exception of folding tables. The number of servers varies according to group size and menu to be served. Serving time is normally one hour for groups of 150 or less and 1½ hours for groups larger than 150 people.

STANDARD: This is our basic service where all food and beverage is served on high-grade disposable ware. Normally this type of service is used for continental breakfasts and events where Hors D'Oeuvres are served. It is included in the listed price.

SEMI FORMAL: This is a step above the standard service. It includes a 91/2" ceramic dinner plate, steel silverware, paper napkin, and clear plastic cup for beverage. The food is served buffet style by Azure Catering personnel. All condiments, dessert, and beverage are placed either on same buffet line or on a separate station

FORMAL SERVICE: A few notches above Semi-Formal Service, this service include an 11" plate, s/steel silverware, white cloth napkin, and crystal glass for beverage. Main entrée is served buffet style however; bread, butter, condiments and beverage are preset on each guest's table. Table maintenance, beverage refills, and plate removal is included.

SIT DOWN SERVICE: This service includes all the amenities of the formal service, plus it includes delivering the food to each individual guest at his/her table.

Cancellation requires 72 hours of notice for groups less than 100 and 5 days for groups of more than 100. Orders cancelled less than 72 hours will result in a 100% charge even if cancellation is due to inclement weather.

We accept Visa, MC, and American Express, credit cards. Cash and company checks are also accepted. Payment for all orders not on behalf of the company is due 3 days before.

Please call us so we can assist you with all of your party needs including personnel, decor, linens, equipment, and floral arrangements.

Scrambled eggs, hash brown potatoes, pork sausage links, thick bacon strips, and petite croissants. French toast sticks or (hot cakes) with powdered sugar and maple syrup. Fresh Coffee & Orange Juice

• Mexican Style Potatoes
• Refried Beans Sprinkled w/Cheese
• Scrambled Eggs: Choice of plain, Mexican Style or with Chorizo
• Asado (red chile con carne)
• puntas de filete (beef &green Chile stew)
• Chicharon con chile
• Chilaquiles ( choice red or green)
• Choice of: flour tortillas or butter croissants.
• Fresh Coffee & Orange juice

• Groups of 50 to 99 people 4 items..
• Groups of 100 or more 5 items.

• Finger Sandwiches: on a Petite croissant with ham, cheese and a light chipotle mayo spread (1pp)
• Jumbo Shrimp* with lemon wedges and cocktail sauce (2pp)
• Assorted Diced Fresh Seasonal Fruit(3ozpp)
• Assorted Domestic cheese, grapes, and crackers (2ozpp)
• Veggie Crudites:Garden fresh assortment of Asparagus spears, broccoli & cauliflower florets, green beans, baby carrots, yellow squash& zucchini served with ranch or pesto dipping sauce.
• Roma Tomatoes filled with our house Imperial Chicken salad (1pp)
• Puffed Pastry Croustades filled with our house Yucatan Shrimp salad (1 pp)
• Salpicon: lean shreds of beef marinated in a mixture of Mexican vegetables and spiced. Served with corn tostadas (4ozpp)
• Manchego & Friends: Manchego cheese served with grapes, spiced walnuts, and seasonal berries.
• Italian Feast: Artfully arranged Italian delicacies to include fresh mozzarella, salami, mushrooms, California artichokes, Mediterranean olives, and tomato wheels, marinated in herbed olive oil.
• Tapas: Spanish prosciutto and Manchego cheese on toasted bread rounds. Topped with oven dried tomatoes and fresh Italian parsley.

• Uptown Deli: Build your own deli sandwich. Select from premium ham smoked turkey, roast beef, or tuna on your choice of freshly baked bread: rye, sour dough, French, or croissant. Relish tray and condiments on the side.
• Grilled Chicken Pesto: Grilled chicken served with thin slices of romaine lettuce, tomatoes, onions, and Swiss cheese. Served in a croissant with a light pesto spread.
• The Vegetarian: Fresh alfalfa sprouts, cucumber wheels, roasted bell peppers, lettuce leaves, avocado and tomato slices. Served on whole grain bread with a light mayo spread and American cheese.
• Roast Beef and Bleu Cheese: slices of premium roast beef on white sourdough bread with an herbed mayo spread. Crumbled blue cheese, Romaine lettuce, red onion, tomato slices, and roasted red pepper strips.

• Chicken Mediterranean:Grilled chicken over a bed of Romaine and red leaf lettuce, tomatoes, cucumbers, Greek olives, red onions, and feta cheese in a lemon-oil & oregano vinaigrette.
• Southwest Chicken Salad: Fresh salad greens topped with grilled marinated chicken strips, roasted corn, thin tortillas strips, and cheese. Served with sweet corn bread and chipotle dressing.
• Cobb Salad: Julienne strips of turkey breast, shredded lettuce, bacon bits, blue cheese, avocado, cucumbers, tomatoes, black olives, red onions and hard boil eggs with a Dijon mustard vinaigrette.
• Tuna or Imperial Chicken Salad: White tuna and diced vegetables over a bed of shredded lettuce. Drizzled with oil and red-wine vinegar

Entrée

• Chicken Florentine: Chicken Breast sautéed in white sauce with shallots and white wine atop of herbed spinach. Suggested sides: Tuscan vegetables and rice pilaf.
• Chicken Fiesta: Grilled boneless breast marinated in tequila-lime on a bed of tortilla strips. Topped with sharp cheddar cheese bacon and fresh mango pico. Suggested sides: wild rice and grilled SW vegetables.
• Chicken Jerusalem: Breast of chicken lightly breaded in white creamy sauce with fresh mushrooms and artichoke hearts. Suggested sides: parmesan rice & green salad.
• Cordon Bleu: Breaded breast of chicken stuffed with premium ham and Swiss cheese. Covered with made-from-scratch, Alfredo sauce. Suggested sides: pasta and glazed baby carrots.
• Chicken Parmesan: lightly breaded with cheese topped with fresh tomato sauce and diced olives and melted mozzarella cheese. Suggested sides: rice pilaf and vegetable medley.

• Herbed Roast Beef: Top round slowly cooked accompanied with red-wine-mushroom gravy. Herbed Mashed Potatoes & Steamed Broccoli.
• Cowboy Combo: BBQ brisket and chicken served with two of the following: Charro or Ranch beans, Potato or Macaroni salad or Coleslaw.
• Spicy Southwest Brisket: Smoked and cooked is low fire. Served with two of the following: Charro or Ranch beans, Potato or Macaroni salad or Coleslaw.
• Fajitas (beef or chicken): Original Tex-Mex recipe served with Mexican rice, charro beans, real guacamole, sour cream, chips, and salsa.
• Plato Mexicano: 1 Chile relleno, 1 enchilada, and 1 taquito. Served with Spanish rice, refried beans, real guacamole, sour cream, Chips & Salsa.

• Champagne Chicken: Stuffed with prosciutto and Swiss cheese topped with a shallot-champagne sauce.
• Southwest chicken: Marinated in a roasted pepper sauce stuffed with cheese and long green chiles. Topped with a black bean relish. Suggested sides: Grilled SW vegetables and wild rice.
• Poblano Chicken: Breast of chicken topped with poblano sauce
• Tuscany Chicken breast of chicken stuffed with spinach and ricotta cheese in a saffron sauce. Vegetable medley & creamy country mash potatoes

• Steak Tampiquena: Grilled outside skirt topped with spicy pepper strips and cheese. Served accompanied by a Chile relleno, a red enchilada, refried beans, and homemade guacamole.
• Steak Diane: Choice sirloin steaks sautéed in a brown sauce with tones of brandy and Dijon mustard. Suggested sides: Garlic mash and green beans & baby carrots
• Tenderloin Chimichurri: Beef tenderloin steak marinated in a tangy Chimichurri sauce. Suggested sides: Fresh Au gratin Dauphinoise potatoes and green beans.
• New York or Rib Eye Steak: (USDA Choice 8oz Stk): Twice Baked Potato & Green beans Almandine.

• Key Lime Pie: Refreshing dessert filled with traditional key lime filling made with real juice
• Italian Tiramisu: A 2 layer sponge cake made with coffee liquor and filled with Marsala custard and mascarpone cheese.
• Flan: mexican custard fresly made
• Sheet Cakes: Your choice of chocolate or carrot sheet cake.
• Dessert bar available upon request