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Catering Menu
THE FOLLOWING IS JUST A SAMPLING OF WHAT WE CAN MAKE FOR YOU
Salads
Spinach Salad: baby spinach, mushrooms, red onion, tomato, bacon…
Greek Salad: Mixed greens, marinated “Greek blend” (artichoke hearts, kalamata olives, green olives, mild banana peppers), tomato, cucumber, feta cheese
Simple Chopped Salad: local greens with or without vegetables (sweet peppers, tomato, cucumber, carrot, radishes...)
Nutty Salad: mixed greens with a blend of nuts and seeds and a blend of dry cranberries, black and golden raisins; Served with or without mandarin oranges and red onion; served with raspberry orange vinaigrette.
Caprese: Fresh mozzarella, sliced red tomato (and yellow when available), and fresh basil; drizzled with a balsamic reduction.
Roasted Beet and Arugula Salad: Arugula topped with roasted beets, toasted pumpkin seeds, and goat cheese. Finished with a lemon olive oil and balsamic drizzle
Caesar:
1) Chopped romaine and house made croutons tossed in Caesar dressing and finished with parmesan cheese
2) Half of a head of baby romaine drizzled with romaine dressing and served with house made croutons and parmesan cheese
Finger Food and “Dips”
Mini phyllo cups: filled with hummus, pimento cheese, chicken salad...
Pinwheels: Flour tortillas rolled with hummus, pimento cheese, or chicken salad and sliced into bite size pinwheels
Sliders: small yeast rolls stuffed with beef tenderloin, Angus burgers, lamb burgers or anything you would like
Mini Kabob: fresh mozzarella, kalamata olive, cherry tomato, artichoke heart or any combo
Jamaican Kabob: Grilled chicken breast and grilled pineapple skewered together and served with a spicy jerk dipping sauce
Caprese Platter: Fresh mozzarella, fresh basil, sliced red tomatoes and yellow tomatoes (in season) drizzled with a
balsamic reduction (OR… as kabobs)
Charcuterie Platter: Assorted meats (sausages), cheeses, olives, nuts, dried apricots…… Served with toasted baguette slices and crackers (gluten free available)
Spinach and Artichoke Dip (with or without crabmeat): baked to perfection and served with your choice of sliced baguette, crackers, and/or vegetables
Country Club Sausage Dip: served hot with Frito dippers
Fruit and/or Cheese platter (or as a display to include vegetables, dried fruits and nuts)
Stuffed Grape Leaves: served with homemade tzatziki sauce
Smoked Salmon Canapés: caper cream cheese, smoked salmon, pickled red onion and a dill sprig garnish
Boiled Shrimp: Traditional shrimp cocktail with cocktail sauce
Seared Scallops: with a honey mango dipping sauce
Mini Crab Cakes: topped with caper remoulade
Baked Brie: wrapped in puff pastry with a number of options for fillings…
Spanakopita: spinach and feta wrapped in Phyllo dough, large or small
Soup Shooters: small glasses filled with gazpacho or other cold soup
Salsa and chips: homemade pineapple, mango and/or red salsa.
Proteins
Tenderloin Choices:
Beef Tenderloin: served with a wild mushroom red wine jus and horseradish sauce
Pork Tenderloin: Jamaican style (Jamaican rub and pineapple) with apple butter sauce
Chicken Choices:
Cacciatore (using bone-in or boneless chicken)
Picatta
Marsala (with either button mushrooms or wild mushrooms)
Greek (with a marinated blend of artichoke hearts, Greek olives and mild banana peppers. Topped with feta cheese)
Lamb Choices:
Rack
Leg: stuffed or not
Fish
Mountain Trout: crusted with an almond meal, lemon caper butter, stuffed with spinach and crab meat
Salmon: Crusted with pesto and panko, simple seasoning, lemon caper butter
Grouper Picata: Simple seasoning, pecan encrusted and served with a peach sauce
Pasta and More
Lasagna
Vegetarian, Meat and cheese
Eggplant parmesan
Traditional, Caprese style
Risotto
Potatoes
Roasted or Mashed
Rice
Brown, Jasmine, Basmati
Grits
Cheesy or Plain
Vegetables
Sautéed or roasted
Medley
Zucchini, yellow squash red peppers
Broccoli
Cauliflower
Asparagus
Mashed Cauliflower
Honey glazed carrots
Catering Menu
THE FOLLOWING IS JUST A SAMPLING OF WHAT WE CAN MAKE FOR YOU
Salads
Spinach Salad: baby spinach, mushrooms, red onion, tomato, bacon…
Greek Salad: Mixed greens, marinated “Greek blend” (artichoke hearts, kalamata olives, green olives, mild banana peppers), tomato, cucumber, feta cheese
Simple Chopped Salad: local greens with or without vegetables (sweet peppers, tomato, cucumber, carrot, radishes...)
Nutty Salad: mixed greens with a blend of nuts and seeds and a blend of dry cranberries, black and golden raisins; Served with or without mandarin oranges and red onion; served with raspberry orange vinaigrette.
Caprese: Fresh mozzarella, sliced red tomato (and yellow when available), and fresh basil; drizzled with a balsamic reduction.
Roasted Beet and Arugula Salad: Arugula topped with roasted beets, toasted pumpkin seeds, and goat cheese. Finished with a lemon olive oil and balsamic drizzle
Caesar:
1) Chopped romaine and house made croutons tossed in Caesar dressing and finished with parmesan cheese
2) Half of a head of baby romaine drizzled with romaine dressing and served with house made croutons and parmesan cheese
Finger Food and “Dips”
Mini phyllo cups: filled with hummus, pimento cheese, chicken salad...
Pinwheels: Flour tortillas rolled with hummus, pimento cheese, or chicken salad and sliced into bite size pinwheels
Sliders: small yeast rolls stuffed with beef tenderloin, Angus burgers, lamb burgers or anything you would like
Mini Kabob: fresh mozzarella, kalamata olive, cherry tomato, artichoke heart or any combo
Jamaican Kabob: Grilled chicken breast and grilled pineapple skewered together and served with a spicy jerk dipping sauce
Caprese Platter: Fresh mozzarella, fresh basil, sliced red tomatoes and yellow tomatoes (in season) drizzled with a
balsamic reduction (OR… as kabobs)
Charcuterie Platter: Assorted meats (sausages), cheeses, olives, nuts, dried apricots…… Served with toasted baguette slices and crackers (gluten free available)
Spinach and Artichoke Dip (with or without crabmeat): baked to perfection and served with your choice of sliced baguette, crackers, and/or vegetables
Country Club Sausage Dip: served hot with Frito dippers
Fruit and/or Cheese platter (or as a display to include vegetables, dried fruits and nuts)
Stuffed Grape Leaves: served with homemade tzatziki sauce
Smoked Salmon Canapés: caper cream cheese, smoked salmon, pickled red onion and a dill sprig garnish
Boiled Shrimp: Traditional shrimp cocktail with cocktail sauce
Seared Scallops: with a honey mango dipping sauce
Mini Crab Cakes: topped with caper remoulade
Baked Brie: wrapped in puff pastry with a number of options for fillings…
Spanakopita: spinach and feta wrapped in Phyllo dough, large or small
Soup Shooters: small glasses filled with gazpacho or other cold soup
Salsa and chips: homemade pineapple, mango and/or red salsa.
Proteins
Tenderloin Choices:
Beef Tenderloin: served with a wild mushroom red wine jus and horseradish sauce
Pork Tenderloin: Jamaican style (Jamaican rub and pineapple) with apple butter sauce
Chicken Choices:
Cacciatore (using bone-in or boneless chicken)
Picatta
Marsala (with either button mushrooms or wild mushrooms)
Greek (with a marinated blend of artichoke hearts, Greek olives and mild banana peppers. Topped with feta cheese)
Lamb Choices:
Rack
Leg: stuffed or not
Fish
Mountain Trout: crusted with an almond meal, lemon caper butter, stuffed with spinach and crab meat
Salmon: Crusted with pesto and panko, simple seasoning, lemon caper butter
Grouper Picata: Simple seasoning, pecan encrusted and served with a peach sauce
Pasta and More
Lasagna
Vegetarian, Meat and cheese
Eggplant parmesan
Traditional, Caprese style
Risotto
Potatoes
Roasted or Mashed
Rice
Brown, Jasmine, Basmati
Grits
Cheesy or Plain
Vegetables
Sautéed or roasted
Medley
Zucchini, yellow squash red peppers
Broccoli
Cauliflower
Asparagus
Mashed Cauliflower
Honey glazed carrots