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Catering Menu Ideas

STATIONARY HORS D'OEUVRES

Kendall Brook Smoked Salmon

Thinly sliced and arranged (with Black Bread, Capers, Red Onion Lemon)

Assortment of European Cheeses with Fresh Fruit and Crackers

Antipasto Table

An Assortment of Salamis and Prosciutto (with Aged Provolone),

Olives & Medley of Marinated Fresh Mozzarella, Roasted Red Peppers,

Mushrooms, and Artichoke Hearts. Served with Baguettes and Grissini

Bountiful Crudités Display

Choice of Fresh Herb Dip, Red Pepper Dip or Spinach Dip

Apple Stuffed Baked Brie with Baguette

 

Classic Carving Board

Spiral Honey Baked Ham (with Homemade Cheddar Cheese Biscuits

and Champagne Mustard) , Marinated Filet of Beef (with Horseradish Sauce

and Baguette), Herb Stuffed Boneless Turkey Breast (with Cranberry Chutney

and Mini Cornbread Muffins)

Poseidon’s Table

Smoked Salmon, Smoked Mussels, Smoked Trout, Cocktail Shrimp (with Various Sauces), 

Stone Crab Claws, Fresh Oysters, Cherrystone Clams (with Mignonette Sauce)

The Mediterranean Table

Bountiful Assortment of Babaganoush, Hummus, White Bean and Sage Dip Tapenade, 

Olives, Roasted Vegetables, Lavosch Bread, Pita Crisps 

BUTLERED HORS D'OEUVRES

Fried Wonton Dumplings (with Julienne Vegetables & Ginger Dipping Sauce)

Blue Corn Tartlettes with Shrimp (with Corn and Pepper Salsa)

Parsnip & Carrot Pancakes (with Red Pepper Relish & Crème Fraiche)

Sesame Crusted Salmon Cake (with Lemongrass Dipping Sauce)

Chive and Potato Pancakes (with Crème Fraiche & Salmon Roe)

Sesame Chicken Cakes (with Lemongrass Dipping Sauce)

Apple and Caramelized Onion Purses (with Brie or Goat Cheese)

Tuna Tartar on Potato Apple Fritters (with Wasabi Creme)

Corn Tartlettes (with Duck Carnitas and Tomato Salsa)

New Potato Galettes (with Caviar & Sour Cream)

Herb-Crusted Baby Lamb Chops
Stuffed Fresh Figs (with Goat Cheese & Mascarpone)

Corncakes with Salmon Pastrami (with Shitake Relish)

Goat Cheese Polenta (with Mango Papaya Salsa) 

Potato Cakes (with Shitake and Goat Cheese) 

Noodle Pancake (with Red Curry Vegetables)

Miniature Maryland Crabcakes (with Remoulade) 

Marinated Fresh Salmon on Toast Points

Jerk Beef on Skewers (with Mango Paste) 

Spice Rubbed Lamb (with Potato Blinis)

Grilled Skewered Chicken (with Lemongrass & Garlic Paste or Thai Peanut Sauce) 

Duck Pastrami over Roasted Potato (with Sweet Onion Relish)
Grilled Vegetables Skewers (with Coconut Red Curry Sauce)
Chicken Medallions (with Lemon Gin Dipping Sauce)
Grilled Cucumber Rolls (with Marinated Tuna)

Filet Mignon of Beef on Croustade

Shrimp Wonton (with Plum Chutney) 

Grilled Wild Mushroom Crostini

Wild Mushroom Strudel

Ratatouille Triangles
Seared Peking Duck Fajitas (with Scallions) 

FIRST COURSE

Salad Niçoisse (with Fresh Yellowfin Tuna)
Gourmet Smoked Fish Presentation
Maryland Crab Cakes (with Homemade Cajun Remoulade) 

Seafood Salad (with Snow Peas and Oranges)
Pan Roasted Scallops (with Julienne Zucchini, Squash and Carrots) 

Assorted European Cheese and Fresh Fruit Plate

Smoked Oysters (with Saffron Cream over Cappellini Pasta) 

Shrimp and Scallops (with Basil Pesto and Sun Dried Tomatoes) 

Porcini Ravioli (with Sautéed Spinach in a Light Chablis Sauce) 

Linguine (with Champagne Cream Sauce and Orange Caviar) 

Mesclun Greens (with Warm Goat Cheese and Crostini) 

Goat Cheese & Mascarpone (with Fresh Figs & Organic Mache) 

Baked Brie (with Apples & Fresh Grapes) 

SALADS

Organic Mesclun Greens

(Champagne Vinaigrette, Balsamic Vinaigrette,

Fresh Herb Vinaigrette or Creamy Garlic)

Spinach Salad (with Fresh Mushroom, Hard-Boiled Egg and Red Onion)

Caesar Salad (with Garlic Croutons and Shaved Parmesan)
Penne Pasta Rustica

Pasta Primavera
Asian Sesame Noodles (with Scallions)
Orzo (with Feta Cheese and Fresh Vegetables in Citrus Vinaigrette) 

Tortellini (with Sun Dried Tomatoes)

Confetti Couscous
Long-Grain Wild Rice Salad (with Roasted Pine Nuts & Dried Cranberries) 

Roasted Potato (with Mustard Scallion Vinaigrette)
Roasted Sweet Potato (with Pepper Relish and Balsamic Vinaigrette) 

Creamy Honey Dijon New Potato Salad
Endive (with Roquefort and Toasted Walnuts)
Asparagus (with Toasted Pine Nuts and Lemon Zest) 

Gingered Sugar Snap Peas and Carrots
Marinated Broccoli and Cauliflower (with Red Pepper and Sesame Seeds)

Seasonal Fresh Fruit Salad
Vine-Ripe Tomato, Fresh Mozzarella and Basil
Monterey Primavera(with Tri Colored Tortellini, 

Smoked Chicken Sausage and Mixed Vegetables)

Curried Chicken Salad

Grilled Chicken Salad (with Lemon-Mustard Vinaigrette)
Creamy Chicken Tarragon (with Grapes and Pecans)
Chicken Pasta Salad (with Fresh Vegetables)


Thai Beef Salad
Filet of Beef (with Snow Peas and Grainy Mustard)
Shrimp and Scallop Pasta Salad (with Basil Cream Dressing)
Roasted Breast of Chicken (with Muscade Grapes & Caramelized Onion) 

Grilled Portobello Mushroom (with Vine-Ripe Tomato & Arugula) 

Summer Beets & Sweet Oranges (with Reduction) 

ENTRÉE SELECTIONS


Poultry

Herb Marinated Grilled Chicken

(with Mango Salsa - Seasonal White Wine Cream Sauce - 

Dijon Rosemary Sauce - Tomato Basil Concasse)
Marinated Chicken Breast Stuffed

(with Spinach - Ricotta and Toasted Pine Nut - 
Prosciutto, Fontina and Sage)

White and Wild Rice with Pecans and Dried Cranberries

Chicken Breast Wrapped In Phyllo (with Lime Wasabi Mustard)

Chicken Normandy (with Apples and Onions and a Cider Sauce) 

Grilled Quail Wrapped In Prosciutto (with Sun-Dried Figs and Wild Mushrooms) 

Roasted Stuffed Turkey Breast
Seared Duck Breast (with Morello Cherry Sauce) 

Lamb

Grilled Butterflied Leg of Lamb

Rack of Lamb

Pork

Pork Tenderloin Stuffed

(with Fontina, Sage and Arugula and Wild Mushroom Sauce)
Marinated Pork Tenderloin

(with Caramelized Onion and Apple Compote served with Dijon Cream)
Marinated Pork Tenderloin (with Mango Salsa)

Beef

Herb Roasted Filet of Beef

(Horseradish Cream / Madeira Wine Sauce) 

Five Spice Fire Roasted Filet of Beef
Tenderloin of Beef

(with Bleu Cheese and Herb Crust and Three Peppercorn Cognac Sauce)
Seared Filet Mignon 

Roast Prime Rib of Beef
Filet Bourguignon (with Wide Egg Noodles) 

Filet of Beef Wellington
Teriyaki Flank Steak

Veal

Herbed Veal Loin Stuffed, Spinach and Pine Nuts

(with Rosemary Cream Sauce)

Veal Medallions

(with Port Wine Sauce or Mushroom Brandy Sauce)
Classic Osso Bucco

(with Caramelized Vegetables and Tagliatelle Pasta) 

Blanquette De Veal

Seafood

Swordfish Steak Provençale
Whole Poached Salmon (with Sauce Vert)
Lime Almond Crusted Red Snapper (with Cilantro Sauce) 

Shrimp Creole (with Basmati Rice)
Seafood Gratin (with Parmesan Cheese)
Sesame Crusted Yellowfin Tuna (with Ginger Scallion Infusion) 

Chili Marinated Salmon Filet (with Ripe Fruit Salsa) 

Cornmeal Crusted Soft Shell Crabs ~ Seasonal

DESSERTS

Grand Marnier Crème Brulee
Chocolate Cup (with White Chocolate Mousse and Raspberry Coulis) 

Key Lime Tart
Lemon Meringue Tart
Warm Apple Cobbler (with Vanilla Gelato)
Crème Caramel
Profiterole (with Dark Chocolate Sauce and Coffee Ice Cream) 

European Chocolate Truffle Torte

(with Crème Anglaise Lemon, Raspberry or Mango Mousse with Fresh Berries) 

Selection of Sorbets
Warm French Apple Tart (with Lightly-Whipped Cinnamon Cream) 

Individual Carrot Cake (with Pecans)
Bittersweet Lemon Tart (with Fresh Raspberries) 

Bourbon-Glazed Banana Bread Pudding 

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