Catering Menus

Catering with Homemade Menus? You bet! So many choices – So much to

eat. It’s all good. From breakfast to dinner, hors d’oeuvres to

make-your-own stations, vegan to gluten-free, we have the handcrafted

food & drink to feed your meeting, wow your guests and make your event


We’ve listed some of our most popular dishes to inspire you in helping us to create for you a unique menu to fit your palette or the theme of your event. Don’t see something you’d like on your menu? No worries, just let us know and we will make it happen for you. 

Butlered hors d’oeuvres

Beef – Lamb – Pork

Corn Cups with BBQ Pulled Pork.
Miniature Beef Wellington with Béarnaise Sauce.
Tenderloin of Beef Canapés with a Smoked Paprika Aioli.
Cuban Braised Beef on Corn Cakes with Lime Chili Crème Fraiche.
Asparagus Tips Wrapped with Prosciutto.
Baby Lamb Chops with Mango Chutney.
Skewered Jamaican Pork Tenderloin with Rum Jungle Sauce.
Pork Carnitas with Verde Sauce in Tortilla Cups.
Dates Stuffed with Marcona Almonds & Gorgonzola Wrapped in Bacon.
English Pea & Goat Cheese Bruschetta – nan bread, torched pecorino, micro amaranth.
Gorgonzola Beef Melt beef tenderloin, pickled shallots, focaccia crostini.
Beef Tenderloin Slider cheddar, shallot jam, spicy ketchup, brioche.
Filet Mignon Tips speck ham, red currant agrodolce.
Steak au Poivre peppercorn sauce, shallot marmalade, sourdough crostini.
BBQ Beef Bite chive biscuit, fontina cheese.
Beef Pigs in a Blanket spicy mustard sauce.
Berebere Spiced Lamb Spring Rolls peach chutney.
Seven Spiced Lamb Gyro tzatziki, tomato, shallot, grilled pita.
Pork Belly Stick caramelized pineapple.


Chicken Satay with Spicy Peanut Dipping Sauce.
Chicken & Chile Quesadillas.
Chicken Wellington.
Skewered Rosemary Chicken with Spicy Apricot Sauce.
Asian Spoons with Thai Chicken Noodle Salad.
Chicken Wontons with a Blood Orange Sauce.
Peking Duck.
Moroccan Chicken Skewer with Harissa Sauce.
Duck Tostadas.
Curried Chicken Salad in Phyllo Cups.
Sesame Chicken wonton – scallions, pickled carrots, ginger
Chix & Waffles – cheddar waffles, spiced poblano chicken, chili maple syrup.
Spiced Chicken Hindu Tacos – curry poached chicken, granny smith apples, currants, celery, shallots.
Duck Pizzette – duck prosciutto, fromage blanc, lavash crouton.
Seared Duck – red pepper, shallots, cilantro, hoisin sauce, sesame wonton, mango salsa.
Chicken Ropa Vieja Empanadas – chilies, tomatoes, chipotle aioli.


Mushrooms Stuffed with Crabmeat.
Seared Scallops with Saffron Dipping Sauce.
Miniature Crab Cakes with Remoulade Sauce.
Lobster Mac & Cheese on Asian Spoons (add $2.00 per person).
Jamaican Shrimp Cakes.
Scallops Wrapped in Bacon.
Lobster Quesadilla with Mexican Crema.
Thai Shrimp & Corn Fritters with Teriyaki Sauce.
Salmon Caviar on Lacy Potato Pancakes.
Chilled Spicy Cilantro Shrimp.
Smoked Trout Salad in Cucumber Cups.
Chilled Barbecue Shrimp with an Espresso BBQ Dipping Sauce.
Smoked Salmon Bruschetta – goat cheese, asparagus, lemon aioli, dill, pumpernickel toast.
Citrus Crab Ceviche in Watermelon Radish – jalapeno, cilantro, lime, chives, red pepper, onion.
Lobster Salad on Brioche – celery, red pepper, chives, cilantro, avocado salad, chipotle aioli.
Artic Char Tartare – asian pears, mint, celery, chives, yuzu sauce, black pepper cracker.
Black Trumpet Seared Tuna – wasabi cream, fleur de sel.
Ctrab Salad – purple Peruvian potato crisp.
Watermelon Gazpacho – lump crab, jalapeño oil.
Maine Crab Cake – citrus remoulade.
Lobster Beggars’ Purses – fresh Maine lobster salad, crepe, chive.
Cream Fraiche & Caviar – buckwheat blini.
Peruvian Potato Latkes – cream fraiche, roe caviar.
Shrimp & Scallop Ceviche Tacos – jalapeños, cilantro, lime, lemon, orange, watermelon salsa, soft tacos.
Asian Tuna Burger – seaweed salad, shiro dashi, wasabi paste, toasted brioche.
Fried Oyster Spoon – soy pickled sunchoke, sambal mayo.
Grits & Shrimp – salsa verde, micro greens.
Cucumber Avocado Shots pappadum, eggplant caviar, salmon roe.


Mushrooms Stuffed with Spinach, Feta & Sun-dried Tomato.
Asparagus, Roasted Tomato & Herb Cheese Tart.
Brie & Raspberry Tartlets.
Endive Petals with Avocado Relish.
Tomato Basil Bruschetta.
Apple Butternut Squash Soup Shooters.
Bruschetta with Apple, Ginger, Beet & Chèvre Risotto Cakes with Walnut Pesto Spanakopita.
Spinach & Feta Wrapped in Phyllo.
Bleu Cheese Crostini Topped with Glazed Walnuts & Sun-dried Cranberries.
Vegetable Spring Rolls with Ginger Plum Sauce.
Wild Mushroom Ragout in Phyllo Cups.
Shitake and Brie Crostini.
Endive Petals Piped with Herbed Chèvre Topped with Fig & Spiced Pecans.
Truffle Tart – baby zucchini, robiolina cheese, basil panna cotta.
Vegatable Summer Roll – carrots, zucchini, yellow squash, basil, cilantro, scallions, plum vinegar, tamarind mango sauce.
Mushroom Duxelle Tart – oyster, cremini, shiitake mushroom, truffle cream, parmesan tart.
Corn Fritters – cotija cheese, pickled jalapeño.
Torta Rustica – summer ratatouille, basil pesto, parmesan cheese.
Creamy Mac & Cheese – tomato concasse, provencal bread crumbs, micro basil.
Zucchini & Potato Cake – melted brie cheese.
Foie Gras Pop pistachio, strawberry sugar.

Stationary hors d’oeuvres

Stationary hors d’oeuvres may be added singly or in combination to
your Cocktail Reception.

Stuffed Wheels of Brie
Stuffed with Sundried Tomato & Herb Pesto.
Accompanied by French Bread, Carr’s Crackers and Flatbreads Cheese Display.
A Selection of Imported and Domestic Cheeses, Garnished with Fresh Fruit, Carr’s Crackers and Flatbreads.
Charcuterie Display.
Assorted Smoked Meats and Sausages, Cheeses, Cornichons, Coarse and Dijon Mustard.
 Served with Bread Rounds and Assorted Crackers.
Savory Pick Up Sticks.
A Skewered Charcuterie of Bite-Sized International Favorites 
To Include Turkey Sausage, Kielbasa, Andouille and Spicy Meatballs 
Accompanied by Balsamic Mustard, Horseradish Dijonnaise 
and Apricot Dipping Sauce.
Hibachi Display 
Thai Shrimp with Sweet Chili Sauce, 
Grilled Skewers of Tandoori Chicken with Spicy Peanut Sauce,
 Churrasco Beef with Chimichurri Sauce.
Bruschetta Trio
Peach, Ricotta & Prosciutto and Tomato, Basil & Mozzarella.
Toasted Crostini Topped with Spicy Crab Salad with Thai Chile & Mint.
, A Colorful Cornucopia of Fresh Cut Raw Vegetables with our Chef’s
 Selection of Freshly Prepared Dips .
Middle Eastern 
Assorted Cured Olives, Hummus, Baba Ganoush, Tabbouleh Salad and Pita Triangles.
Rustic Flatbread Pizzas
 Toppings to Include Cheesesteak with Sriracha, Ketchup,
 BBQ Chicken, Spinach, Roasted Tomato and Goat Cheese
 and Ham, Broccoli and Cheddar .
Wild Mushroom and Smoked Mozzarella Torta
Garnished with Olives and Roasted Peppers
 with Carr’s Water Crackers and Assorted Flatbreads.
Cheese Tortellini
 with Shiitake Mushrooms, Caramelized Onions And a Bourbon Cream Sauce .
Mediterranean Polenta Bar
Herbed Parmesan Polenta Rounds
Accompanied by your Choice of the Following Toppings: 
Creamed Chicken and Leeks, Wild Mushroom Ragout
 and Fire Roasted Tomato & Basil Marinara with Shrimp.
Italian Antipasto
 assorted Italian Cheeses including Gorgonzola, Aged Sharp Provolone,
 Mozzarella & Fontina, Roasted Red Peppers, Assorted Cured Olives,
 Grilled Artichokes & Eggplant, Prosciutto, Sopressata, Pepperoni,
And a Variety of Tuscan & Peasant Breads.



Santa Barbara Style Barbecue Chicken with fresh herbs.
Santa Fe Marinated Chicken with Chipotle Cream.
Pecan Chicken with Cranberry & Apple Relish.
Barbecue Garlic, herb and dijon marinated chicken.
Chicken Provencal.
Medallions of Chicken Sautéed with Sun-dried.
Tomatoes, Artichoke Hearts, Roasted Peppers and Black Olives.
Stuffed Boneless Breast of Chicken with Cornbread, Andouille Sausage, Apples, Rosemary and Sage with Apple Cider Glaze.
Herb & Parmesan Crusted Chicken Breast With Sun-dried Cherry Chutney.
Stuffed Boneless Breast of Chicken With Spinach and Maytag Bleu Cheese.
Served with Port Grape Sauce.
Oregano Chicken with Avocado, Tomato and Sweet Onion Relish.
Roasted Breast of Chicken.
Filled with Asparagus & Herb Boursin Cheese.
Served with Wild Mushroom Sauce.
Tupelo Honey Roasted Breast of Turkey accompanied by a Sun-dried Cherry Chutney.

Beef – Lamb – Pork

Prime grade Tri-Tip Steak with horseradish sauce and pico de gall salsa.
Pepper crusted beef tenderloin with Merlot Demi Glace.
Prime grade New York steak with béarnaise sauce.
Spiral Cut Honey Glazed Ham with Coarse Maple Mustard.
Sage & Pecan Crusted Roast Loin of Pork with a Port Sauce.
Boneless Beef Short Ribs.
Braised in Ancho Chiles, Beer, Exotic Mushrooms & White Beans.
Flank Steak,Teriyaki, Merlot Marinade, Churrasco, or Blackened Served with Garlic Aioli, Mustard Horseradish, Chimichurri,
 or Black Peppercorn Demi-Glace.
Herb Crusted Tenderloin of Beef with Merlot Demi Glace.
Ginger Sesame Tenderloin of Beef Served with Wasabi Crème Fraiche.
Roasted Sirloin of Beef with a Choice of Creamy Horseradish Sauce or Béarnaise Sauce.
Latin Grilled Beef Medallions with “Green Aioli” (green chiles, scallions, cilantro, cumin, garlic, mayo).

Fish & Seafood

Mahi Mahi with Saffron, Fennel, Tomato Relish.
Cedar Plank Salmon Filet with Fresh Herbs.
Chilean Sea Bass Medallions in Champagne Sauce.
Chipotle Glazed Salmon with Candied Bacon Pepper Salsa and Wonton Crisps.
Thai Spiced Salmon with a Spicy Almond Sauce.
Scallops & Broccoli Tossed with Bow Tie Pasta in a Lemon Garlic Sauce.
Tri-Color Tortellini Tossed with Lump Crabmeat in Roasted Red Pepper Sauce.


Grilled array of seasonal vegetables.
Broccoli & Cauliflower Sugar Snap Peas with Red Pepper Ribbons.
Cider Glazed Roasted Root Vegetables.

Bundles of Roasted Asparagus Tied with Carrot Ribbons.

Asparagus Batons with Red and Yellow Teardrop Tomatoes.
Wilted Spinach with Garlic & Olive Oil.
Julienne of Zucchini, Carrots & Summer Squash.

Broccoli Rabe with Olive Oil, Garlic & Parmesan Cheese.
Haricot Verts.
Carrot & Spinach Timbale.

Baby Carrots with Cardamom Butter.
Braised Swiss Chard with Cranberries.

Brussel Sprouts with Bacon & Shallot Butter.
Green Beans with Red & Yellow Pepper Confetti.

Sautéed Green Beans with Bacon and Caramelized Shallots.
Baby Broccoli with Shallot Butter


Oven Roasted New Potatoes with Rosemary Mashed Yukon Gold Potatoes with Truffle Oil.
Potato & Leek Timbale.

Roasted Red Bliss Potatoes with Shallots & Dill.
Maytag Bleu Scalloped Potatoes.

Parmesan & Basil Mashed Potatoes.
Heirloom Potato Smash with Crumbled Gorgonzola & Virgin Olive Oil.
Roasted Potatoes with Fresh Herbs.

Artichoke and Potato Smash.
Bleu Polenta.
Wild Mushroom Polenta.
Risotto with Herb Pesto.

Wild & Long Grain Rice with Slivered Almonds.
Brown Rice & Lentil Pilaf.

Rice with Ginger & Lemon Grass.

Long Grain Rice with Vegetable Confetti.
Pecan Rice with Sun Dried Cherries.

Lemon Saffron Basmati Rice.
Israeli Cous Cous.

Passed Desserts

Passion Fruit Panna Cotta – strawberry, raspberry bruschetta, balsamic reduction.
Chocolate Mousse – raspberry coulis, chocolate cup.
Mini Vanilla Milkshakes – whipped cream, rainbow sprinkles.
White Chocolate Cream Whoppi Pie – fresh made raspberry jam, chocolate pie.
Brazilian Style Chocolate Truffles – covered in chocolate sprinkles.
Italian Rice Pudding Bites – coconut, white chocolate dust, cannoli cup.
Almond Joy Bits – coconut, toasted almonds, chocolate drizzle.
Miniature Caramel Cream Cone – rainbow sprinkles.
Hazelnut Chocolate Bread Pudding – pear coulis.
Meter Lemon Cone – torched merengue.
Ppocorn Cheesecake – caramel sauce.
Dulce de Leche Tarts – caramelia pearls.

Let’s Work Together!

Put another way, let us do the work. Catering should make things easier for you so you can sit back and enjoy your event – we’ll handle the stress part!

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