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Off Premise Catering Menu
Call For Pricing 203-287-2837 |
Stationary Hors d'oervres |
Baked brie with apricot & pecan glaze
Vegetable Crudite
Whole poached salmon w/ cucumber dill sauce
Citrus and clove marinated shrimp
Gourmet cheese tray w/ fresh fruit or European Sausage
Grilled ciabatta and tuscan spreads
Pita chips w/ mediteranean dips
Shrimp Ceviche Martini
Raw Bar
Crab and tomato Napolean
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Cold Hors d'oervres |
Purple potato w/goat cheese and edaname
Curry lobster salad on toast points
Thai shrimp spring rolls
Smoked salmon in cucumber dill cups
Tomato, mozzarella, basil skewers w/ balsamic drizzle
Roasted garlic & white bean crostini
Shrimp ceviche martini
Roasted beef, watercress, horseradish crème fraiche on foccacia
Sesame crusted tuna on sweet pot chip w/ chili cilantro aioli
Southwestern chicken salad on corn tortilla
Grilled Fruit skewers W/ mango yogurt sauce
Fresh figs with brie and mint
Proscuitto wrapped watercress
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Hot Hors d'oervres |
Herb grilled shrimp wrapped in proscuitto
Blue cheese, apricot, and roasted pecan cups
Carmelized onions and apples with blue cheese tarts
Chicken or beef sate
Baby lamb chops with mint pesto
Eggplant crisps
Grilled tuscan octopus skewers
Apricot ginger shortribs
Crab cakes with chipotle aioli
Asparagus wrapped in proscuitto
Brie and raspberry wontons
Beef belogi
Parmesan artichokes with lemon garlic aioli
Mini quiche
Gourmet grilled cheese
Scallops wrapped in bacon topped with sesame
Spring rolls
Pot stickers
Chicken wings 3 ways
Quesadillas
Coconut shrimp lollipops
Assorted pizza crisps
Asian meatballs with snowpea picks
Steamed Dumplings
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Salads |
Grilled vegetable salad with proscuitto
Arugula, endive, radicchio, and watercress salad with a mustard vinaigrette
Arugula, mozzarella, yellow tomato, basil, with aged balsamic
Spinach salad with pancetta, toasted pine nuts, tomatoes & egg
Shaved fennel, proscuitto, basil, pecorino, with extra virgin olive oil
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Entree |
Chili rubbed chicken with rosemary and tomato
Mohogany grilled flank steak
Citrus grilled salmon with mango salsa
Peppercorn crusted tenderloin
Pan seared tilapia with warm Italian salsa
Chipolte rainbow trout
Grilled halibut with shitake mushrooms in a brandy cream sauce
over spinach raviolis
5 spice ahi tuna
Cumin crusted rib eye with tomato salsa
Veal saltimbocca with wild mushroom ravioli
Rosemary and mustard crusted leg of lamb
Chipotle rubbed flank steak
Roasted chicken in a pesto cream sauce
Balsamic chicken, with mushroom, sun dried tomatoes & artichokes
Seared Chilean seabass with a citrus reduction sauce
Grilled swordfish topped with a tuscan bean salad
Roasted duck with cherry and port wine sauce
Sliced Pork tenderloin topped with roasted peppers, onions,
mushrooms, rosemary, and roasted garlic
Stuffed Pork tenderloin with Broc Rabe, olives, mushrooms & capers
in a madeira wine sauce
Maple glazed Ham with an Apple and craisen chutney
Sesame Crusted Tuna with ginger pepper relish
Stuffed chicken breast
Beef and chicken kebabs
Grilled Scallops with tomato, capers, and garlic, over roasted garlic
and spinach raviolis | | |
Pasta |
Cavatelli, white bean, tomato, broccoli, olive oil and roasted garlic
Lobster ravioli with a tarragon cream sauce
Pasta puttenesca
Parpadelle with asparagas, mushroom, proscuitto, walnut pesto, & asiago
Rigatoni with sausage, onions, fennel & tomato cream sauce
Shrimp, articokes, olives, capers, sundried tomatoes , pesto,
& white wine sauce
Pasta telefono, with grape tomatoes, fresh mozzarella, basil,
& a spicy tomato sauce
Clams and linguine in a herb shrimp broth (white/red)
Meat Lasgna
Vegetable Lasagna
Meatballs, mushrooms, onions, roasted garlic, roasted peppers,
in spicy plum tomato sauce over penne
Butternut Squash Ravioli in a pancetta and maple cream sauce
Roasted chicken, sausage, broc rabe, roasted garlic & gorgonzola cream sauce
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Veggies |
Grilled vegetable napoleans
Roasted asparagus
Sautéed Brussels sprouts with pancetta
Glazed baby carrots
Maple butternuts squash
Spaghetti squash marinara
Roasted squash with rosemary oil | | |
Sides |
Cous cous with dried Apricots, currants, and pistachios
Brown rice with raisens, pinenuts, and mint
Broccoli and cheddar twice baked potato
Multi roasted potato
Roasted garlic mashed potato
Wild and nutty rice
Spicy peanut noodles
Risotto (wild mushroom, Asparagas, lobster)
Mashed Cauliflower
Broccoli slaw
Chipolte roasted sweet potato salad
Roasted herb potatoes
Spiced sweet potatoes
Greek pasta salad
Herb mayo pasta salad
Risotto cakes
Grilled vegetables
Corn & black bean salsa | | |
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