Classic Hors D'Oeuvres
Displayed Masterpieces
- Vegetable Crudités
- Smoked Fish dip
- Chopped Liver w/crackers
- Sliced Tomato & Fresh Mozzarella Platter
- Baked Brie surrounded fresh fruit preserves
- Italian sausage, peppers & onions serve with crostinis
- Assorted Fruit Platter
- Grilled Vegetable Platter
- Cheese Display w/assorted crackers
- Prosciutto skewered w/melon
- Poached Asparagus
- Cheese Fondue w/breads
Chef's Dips, Served with toasted pita & tortilla chips- Select three
Hummus * Spinach & Artichoke *Gorgonzola *Black Bean * Salmon Mousse * Salsa
Butler Passed
- Cocktail Franks en Croute
- Potato Pancakes accompanied by applesauce
- Sundried Tomato Crostini Miniature
- Mini Assorted Quiche
- Meatballs (S&S, Swedish, or Italian)
- Coconut Chicken w/mango chutney
- Sesame Chicken w/ginger soy sauce
- Asian Dumpling w/soy sauce
- Spinach Puff
- Beef Turnover
- Egg Rolls
- Bake Brie Tarts
- Potato Puffs
- Pizza Bites
- Egg Rolls w/sweet & sour sauce
- Teriyaki Marinated Beef Skewers
Upgraded Hors D'Oeuvres
- Mini Lobster Puffs
- Mini Beef Wellington
- Mozzarella Sticks Marinara
- Almond stuffed date wrapped in bacon
- Artichokes w/three cheeses
- Crab Ragoon
- Spanikopita
- Crabmeat or Florentine Mushroom
- Panko Crusted Shrimp w/remoulade sauce
- Coconut Shrimp w/apricot sauce
- Scallops wrapped in bacon
- Crepe rolls w/smoked salmon
- Risotto balls w/wild mushrooms marinara
- Caramelized Onion Crostini
- Miniature Maryland Crab Cakes
- Salmon & Cream Cheese Canapés
Upgraded Hors D'Oeuvre selections are an additional charge per person.
Speak with your Catering Representative for a price quote.
Elegant Cocktail Hour Stations
* Pasta Station
Select Two Sauces: Marinara, Vodka Sauce, Alfredo Sauce, Creamy Pesto or Pesto Broth w/sundried tomato.
Select Two Pastas: Penne, Rigatoni, Farfalle, Tri-Colored.
* Oriental Wok Station
A choice of marinated chicken or beef served with stir fry vegetables with authentic seasonings and sauces. Shrimp (add $2.00pp)
Fajita Station
Mini flour tortillas with fillings of chicken or beef
Accompanied with sautéed onions, green & red peppers, guacamole, salsa & sour cream
served with red, white & blue tortilla chips for dipping.
Mashed Potato Bar
Creamy whipped Idaho potatoes
Accompanied by toppings of Sour Cream, bacon bits, broccoli, cheddar cheese & whipped butter
Cheese Fondue Station
Cheddar cheese fondue accompanied by pepperoni, sausage, soft pretzels, fried hot dogs meatballs, sour dough, French, rye, pita wedges, carrots, sliced apples, & bread sticks
Anti Pasto Station
Pepperoni, sausage, ham, roasted tomatoes, roasted red peppers, grilled vegetables, kalamata olives calamari onions, assorted cheeses, breads & crostinis
*Carving Station
- Roast Turkey Breast
Served with cranberry sauce - Roast Pork Loin
Served with Dijon mustard and horseradish - Smoked Salmon add $5.00pp++
Traditional, chipolte lime or cracked pepper - Salmon en croute $3.00pp++
Fresh salmon layered with sautéed with spinach and saffron wrapped in puff pastry finished with dill sauce
- Carved Honey Baked Ham
Spiral ham served with Dijon mustard - London Broil
Served with mushroom demi glaze - Beef Tenderloin add $5.00pp++
Served with silver dollar rolls & appropriate condiments - Pastrami $3.00pp++
Served with Dijon mustard and horseradish
*for Chef attended stations add $75.00
Appetizer Selections
Jumbo Stuffed Portabella Mushroom
Spinach, cheese, roasted garlic, parsley and bread crumbs
Grilled Shrimp Skewer
Jumbo Island marinated shrimp on grilled sugar cane skewers
Eggplant Rollatini
Served with marinara sauce and grated parmesan
Fried Ravioli
Filled with three cheese and served with a traditional tomato-basil ragu
Penne ala Vodka
Cooked al dente and tossed with Chef’s special homemade vodka sauce
Scallop Brochette
Served on a skewer with fresh citrus salsa
Fusilli
Served with goat cheese black olives, capers, light fresh tomato broth
Sautéed Wild Mushrooms
Served in a puff pastry brochette topped with a brandy cream sauce
Artichoke Bottom
Stuffed with crabmeat topped with béarnaise sauce
Crabmeat Quesadilla
Topped with a fresh tomato salsa
Soups
Chilled Asparagus, Classic Tomato, Baby Carrot, Broccoli Cheese & Garlic, Lobster Bisque and more
Bacon Wrapped Shrimp
Stuffed with Swiss cheese and topped with a Dijon sauce
*Lemon Sorbet
Half lemon filled with creamy sorbet, served on a banana leaf
*Rack of Lamb
Herb crusted drizzled with a balsamic reduction and a mint jelly
*Petite Filet
3 ounce Filet seasoned with salt pepper and thyme served medium rare with Chef’s signature merlot demi-glaze
Salad Selections
House Salad
A mixture of romaine, iceberg and baby field greens, tomatoes, julienne carrots served with a choice of dressing
Signature Salad
Mixed baby field greens, gorgonzola cheese, candied walnuts, and mandarin orange segments served with our house balsamic vinaigrette.
Caesar Salad
Freshly grated parmesan, croutons, and classic Caesar dressing
Fresh Spinach Salad
Bacon bits, fresh mushrooms, red onions, beefsteak tomato vinaigrette
Tropical Salad (add $2.00pp)
A radicchio cup filled with mesclun greens, hearts of palm, and citrus sections served with cilantro pink peppercorn vinaigrette.
Greek Salad (add $2.00)
Garden greens with kalamata olives, crumbled feta, green bell peppers, grape tomatoes and served with our traditional Greek dressing
Caprese Salad (add $3.00pp)
Plump ripe tomatoes and fresh mozzarella cheese topped with fresh basil and a balsamic reduction
Main Entrée Selections
Chicken
Francaise
Lightly battered boneless breast of chicken sautéed with white wine, lemon and butter
Marsala
Sautéed boneless breast of chicken smothered with a marsala wine & mushroom sauce
Florentine
Boneless breast of chicken layered with seasoned fresh spinach topped with a creamy cheese sauce.
Picatta
Lightly battered boneless breast of chicken sautéed w/white wine, lemon, butter & capers
Pineapple Chicken
Marinade for 24 hours with pineapple juice, lime juice, soy and other citrus flavors, seared and served with a pineapple cilantro sauce.
Chicken Toscano
Boneless breast, sautéed & topped with artichoke, red peppers & mozzarella cheese, served with a light fresh herb chicken broth.
Jerk Chicken
Boneless chicken breast marinated with Caribbean seasonings sautéed and served with a spicy pineapple jerk sauce
Roasted Chicken Quarter
Prepared with fresh garlic & fresh herbs, Haitian style, Caribbean jerk or Barbeque. (Only available as a single entrée)
Chicken Sans Souci
Boneless breast of chicken battered dipped, sautéed and wrapped in ham, served with a francaise sauce
Chicken Gismonda
Boneless breast of chicken lightly battered, served on a bed of spinach and topped with a mushroom sauce
Chicken Cacciatore
Chicken pieces braised with onion, peppers, mushrooms and tomato sauce
From the Sea
Tilapia Franciase
Dusted in flour then egg sautéed in lemon butter & wine
Tilapia Parmesan
Tilapia topped with freshly grated parmesan, baked with chopped tomatoes white wine & butter
Blackened Tilapia
Chef's secret herbs and spices make for a spicy Cajun twist
Herb en Crusted Tilapia
Tilapia crusted with fresh herbs, roasted with garlic and white wine.
Snapper Ginger (market price)
Seasoned with Cajun spices then roasted, topped with ginger compote of onions, peppers, garlic & fresh herbs.
Caribbean Lime & Cilantro Snapper (market price)
Fresh snapper filets slow baked and served with a lemon cilantro aioli
Honey & Soy Salmon (market price)
Salmon baked and finished with a sweet honey and soy glaze
Salmon (market price)
Traditionally done with a shallot and lemon dill sauce
Mahi Mahi (market price)
Grilled with lemons and limes served with a fresh mango sauce or any of the above methods.
*for a quote on market price fish speak with your catering representative.
From the Earth
Vegetable Strada
Roasted red Peppers, squash and eggplant, layered with spinach, Challah bread and Swiss cheese. Baked with cream and eggs. Served with a creamy pesto sauce.
Eggplant Lasagna
Grilled sliced egg plant, layered with ricotta cheese, provolone and mozzarella baked and served with a Pomodoro sauce.
Mushroom Risotto
Pearl grain rice cooked slowly with a vegetable stock, parmesan cheese, shallots and rosemary. Topped with roasted mushroom Ragu and reduction of balsamic vinegar.
Baked Ziti and Roasted Veggies
Ziti, Ricotta, and roasted mixed veggies baked, topped with mozzarella and Alfredo sauce.
*We can also create vegan style menus if preferred
* Beef
Prime Rib
Slow roasted prime rib cooked medium to medium rare with tasty au jus. Catering by David will accommodate prime rib requested well done.
Classic Filet
Served with our signature wild mushroom demi-glaze cooked medium to medium rare
Caribbean Tenderloin
Served medium to medium rare with fresh herb chimi churri.
Skirt Steak
Marinated and grilled to medium served Asian style or with chimi churri onions
Braised Boneless Short Ribs
Slow roasted until tender and stewed in its own juices
* Pork
Loin
Marinated with lemon, lime and other citrus flavors slow roasted and served with a teriyaki glaze
Chops
Pork Chops breaded and baked
Barbeque
Slow roasted pork shoulder shredded and served with a homemade barbeque sauce
* Veal
Veal Cutlets
Hand cut medallions prepared: marsala, francaise, picattta
Veal Osso Bucco
Veal shanks slow cooked in a rich tomato sauce with Italian seasoning.
Veal Breast
Braised with herbs and vegetables until for tender. Picked stuffed into tender cabbage leaves, and baked with tomato sauce and cheese.
* Ox Tail
Country Stew
Bone in ox tails braised with red wine, Mediterranean seasoning, carrots, parsnips, onion and turnips.
Island Style
Ox tails slow cooked with Caribbean seasoning
* Goat
Jamaican Curry
Chunks of goat marinated, then slow cooked with Jamaican curry, coconut milk Scotch Bonnet peppers, onions, potatoes and tomatoes.
Braised Mountain Goat
Marinated goat meat simmered with pancetta, rosemary, thyme, carrot, onion, celery and red wine.
*Based upon the entrée selections included in your package the above beef, pork and veal options may incur an additional per person charge. Please consult with one of our catering representatives for pricing.*
Accompaniment Options
Starch Options
Herb Roasted Potatoes
New Red potatoes quartered, tossed with a blend of herbs spices and extra virgin olive oil, then roasted until tender
Seasoned Duchess Potato
Boiled potatoes whipped with egg yolks, butter, then artistically piped and baked until golden brown
Sweet Potato Mashed
Served with brown sugar & cinnamon
Honey & Roasted Garlic Mashed Potato
Bakers and new red potatoes seasoned with oven roasted garlic, local honey, then mashed home-style
Smashed Idaho Potatoes
Mashed with garlic butter & fresh herbs
Rice Pilaf
Blended with garlic, fresh herbs & chicken stock
Wild Rice
A blend of wild grains with sweet chutney & red peppers
Haitian Rice
Steamed rice with black mushrooms, pigeon peas and authentic seasonings
Rice Chimi Churri
White rice tossed with parsley, oregano, garlic and crushed red pepper
Spanish Rice
Mixed with saffron, garlic, onions & chicken stock
Couscous
Israeli pasta rice
Vegetable
The Chef will prepare a fresh seasonal vegetable to accompany your main entrées
Ethnic / Culture Dishes
Our Executive Chef will be happy to prepare any type of meal that you request. We can accommodate many different cultures and ethnic requests. For a menu consultation with our Executive Chef contact your Catering at Inverrary sales associate.
