Catering Menu
The items on the catering menu represent my clients’ and family’s favorites. There are many other dishes I can offer to make your party shine. Please contact me directly to craft a menu that meets your needs perfectly. I have catered numerous cocktail parties and have found that a formula of 5 choices works well: Cheese, Seafood, Meat, Vegetable/Vegetarian, and Dessert.
Appetizers and Snacks
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Baked Wontons
Crispy baked wontons stuffed with your choice of fillings with a savory dipping sauce. Perfect finger food.
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Cheese Plate
Choose a simple cheese slate with one wedge of beautiful cheese, crostini, and accompaniments; baked Brie with seasonal fruit, or fresh mozzarella skewered with grape tomatoes and basil, or fruit.
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Cocktail Meatballs
Traditional beef, pork-turkey-quinoa, or spicy chicken meatballs accompanied by dipping sauce.
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House-Made Hummus
Traditional, garlic-sun-dried tomato, or carrot served with crisp vegetables and whole grain pita crackers.
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Seafood
Choose chilled cocktail shrimp; mini crab or salmon cakes; crab, shrimp or lobster salad rolls.
Soups and Salads
$15.00
Winter Squash and Yam Soup
Butternut squash, yams, and carrots with apples and sage.
1 quart serves 4 to 6.
1 quart serves 4 to 6.
Avocado, sweet corn, grape tomatoes, red onion, crispy lettuce, lime, and cilantro.
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Vegan Asparagus Salad
Roasted asparagus and cauliflower, greens and quinoa, rainbow carrots and lemon vinaigrette.
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Strawberry Arugula Salad
Peppery baby arugula, sweet strawberries, salty ricotta salata cheese, and fresh lemon vinaigrette.
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Seafood Asparagus Salad
Julienne asparagus, sweet onions, roasted salmon, or grilled shrimp, finished with Old Bay and lemon vinaigrette, basil, and tarragon. A client favorite.
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Butternut Pasta Fagioli
Traditional pasta fagioli updated with whole grain pasta, butternut squash and sage pesto.
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Vegan Chili
Vegan and gluten-free. Black beans, black-eyed peas, 7 vegetables plus quinoa. Mildly spicy.
$15.00
Mushroom Tarragon Soup
A creamy (but non-dairy) selection made with 3 kinds of mushrooms, fresh thyme, and tarragon.
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Spinach Leek Soup
A light but filling vegetarian option. Spinach, leeks, cannellini beans, garlic, and lemon.
Entrees
Moist shredded chicken, crisp cool vegetables, lemon Dijon vinaigrette, and a spiced almonds and sunflower seed topping.
Serves 4 to 6.
Serves 4 to 6.
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Tuscan Basil Shrimp
Jumbo shrimp sautéed with Tuscan spices, mushrooms, onions, and sun-dried tomatoes.
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Shrimp Scampi
Large shrimp sautéed with traditional flavors of butter, garlic, lemon, and capers.
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Rosemary Chicken Salad
Traditional mayonnaise-based chicken salad made savory with shallots and fresh rosemary. Add green grapes and almonds or cranberries and walnuts for seasonal flair.
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Roasted Salmon
Salmon is best when it is simple. Roasted with olive oil, lemon juice, and fresh rosemary.
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Penne with Eggplant
Sautéed eggplant, sweet onions, tomatoes and chickpeas. A family favorite.
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Chicken Sorrento
Seasoned chicken breast baked in broth, tomatoes, and spices. Topped with hot bubbling Italian cheeses. A gluten-free version of traditional Chicken Parmesan.
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Chicken Piccata
Sautéed chicken breast with the traditional flavors of garlic, lemons, capers and herbs de Provence.
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Chicken Marsala
A lighter version of a traditional dish. Mushrooms, onions, Marsala wine and sage.
Desserts
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Breakfast Treats
What is your favorite breakfast treat? Donuts, scones, muffins, Danish, coffee cake. I have them all.
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Cakes
Name your cake — pound cake, layer cake, tea cake, gluten-free or vegan. All fresh and made from scratch the way your grandmother made them (if Granny was a very good baker).
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Cookies and Brownies
Classic chocolate chip, oatmeal raisin, molasses spice, melt-in-your-mouth sugar. Tea cookies. Fudge brownies. I have something to delight everyone.
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Pies and Tarts
A pie or tart for every season. Apple, pumpkin, pecan, strawberry-rhubarb, blueberry. Flourless chocolate — deliciously decadent!