Sides:
Catering Trays | ||
| Most half trays serve approximately 8-10 people. Most full trays serve approximately 15-20 people. Hot food takes time! Please inquire. | ½ Pan | Full Pan |
Pasta: | ||
| Cavatelli & Broccoli | ||
| Penne w/ Spinach Walnut Pesto & Cherry Tomatoes | ||
| Penne with Asparagus in Pink Sauce | ||
| Penne Ala Vodka with Sundried Tomatoes | ||
| Penne Ala Vodka with Shrimp | ||
| Rotini with Roasted Vegetables, Fresh Basil & Pecorino Romano | ||
| Shrimp Fradiavlo with Rotini Pasta | ||
| Baked Mac & Cheese | ||
| Baked Cheddar & Shells w/ Diced Tomato & Bacon | ||
| Baked Meat Lasagna | ||
| Cheese Lasagna | ||
| Vegetable Lasagna (Marinara or Bechamel) | ||
| Tortellini Alfredo | ||
Eggplant: | ||
| Creamy Polenta with Eggplant Ragu | ||
| Eggplant Rollatine | ||
| Eggplant Parmigiana | ||
| Eggplant Stacks Grilled Eggplant, Fresh Tomato Sauce, Basil & Fresh Mozzarella | ||
Chicken: | ||
| Balsamic Chicken (asparagus, tomato & mushrooms) | ||
| Bourbon Chicken (boneless bite size thighs) | ||
| Roman Chicken (topped with artichokes, spinach & fresh mozz. fresh tomato sauce) | ||
| Charbroiled Chicken Chimichurri (boneless thighs) | ||
| Coconut Crusted Chicken Fingers | ||
| Grilled Chicken with White Bean Salsa | ||
| Grilled Chicken Ranchero with Black Bean & Corn Relish | ||
| Chicken Franchese with Artichokes & Sundried Tomatoes | ||
| Chicken Colletti (lightly breaded and fried to a golden brown w/ lemon sauce) | ||
| Chicken Milanese | ||
| Chicken Parmigiana | ||
| Chicken Marsala w/ Mushrooms | ||
| Chicken Teriyaki | ||
| Chicken Kebabs with Peppers, Onions & Tomatoes | ||
| Southern Fried Chicken | ||
| Lemon Rosemary Roasted Chicken on the bone | ||
| Peruvian Chicken w/ Green Sauce (on the bone) | ||
Meat: | ||
| Sliced Steak with Portabella Mushrooms | ||
| Sliced Steak Teriyaki Style | ||
| Sweet & Sour Pork Chops | ||
| Sausage & Peppers | ||
| Swedish Meatballs | ||
| Italian Meatballs | ||
| Yankee Style Meatloaf Stuffed with Cheese | ||
| Turkey Breast with Gravy | ||
Seafood: | ||
| Shrimp Scampi with Rice or Pasta | ||
| Shrimp with Yellow Rice & Peas | ||
| Cajun Basa Fillet with Fiery Fruit Salsa | ||
| Grilled Salmon Teriyaki | ||
| Tilapia Almandine | ||
Vegetarian: | ||
| Vegetable Teriyaki with Tofu | ||
| The Ultimate” Veggie Burger Sliders (made with red beans, oats, veggies, herbs & spices) | ||
| Sweet Potato & Black Bean Tacos with Feta & Avocado Creme | ||
Side Dishes: | ||
| Rice Pilaf | ||
| Brown Rice, White Rice | ||
| Vegetable “Chaufa” Rice | ||
| Roasted Potatoes & Onions | ||
| Cajun Sweet Potato Wedges | ||
| Salt & Pepper Potato Spears | ||
| Roasted Broccoli | ||
| Vegetable Medley | ||
| Steamed Green Beans | ||
As a seasoned culinary expert with years of hands-on experience in the art of catering and a profound passion for diverse and delightful cuisines, I have honed my skills in creating memorable dining experiences. My extensive background in the culinary world has equipped me with the knowledge and expertise needed to curate an array of dishes that not only tantalize the taste buds but also cater to the varying preferences of discerning palates.
Now, delving into the specifics of the catering menu you've shared, let's break down the concepts and offerings:
Catering Tray Sizes:
-
Half Tray:
- Serves approximately 8-10 people.
-
Full Tray:
- Serves approximately 15-20 people.
Pasta:
- Cavatelli & Broccoli
- Penne w/ Spinach Walnut Pesto & Cherry Tomatoes
- Penne with Asparagus in Pink Sauce
- Penne Ala Vodka with Sundried Tomatoes
- Penne Ala Vodka with Shrimp
- Rotini with Roasted Vegetables, Fresh Basil & Pecorino Romano
- Shrimp Fradiavlo with Rotini Pasta
- Baked Mac & Cheese
- Baked Cheddar & Shells w/ Diced Tomato & Bacon
- Baked Meat Lasagna
- Cheese Lasagna
- Vegetable Lasagna (Marinara or Bechamel)
- Tortellini Alfredo
Eggplant:
- Creamy Polenta with Eggplant Ragu
- Eggplant Rollatine
- Eggplant Parmigiana
- Eggplant Stacks Grilled Eggplant, Fresh Tomato Sauce, Basil & Fresh Mozzarella
Chicken:
- Balsamic Chicken (asparagus, tomato & mushrooms)
- Bourbon Chicken (boneless bite-size thighs)
- Roman Chicken (topped with artichokes, spinach & fresh mozz. fresh tomato sauce)
- Charbroiled Chicken Chimichurri (boneless thighs)
- Coconut Crusted Chicken Fingers
- Grilled Chicken with White Bean Salsa
- Grilled Chicken Ranchero with Black Bean & Corn Relish
- Chicken Franchese with Artichokes & Sundried Tomatoes
- Chicken Colletti (lightly breaded and fried to a golden brown w/ lemon sauce)
- Chicken Milanese
- Chicken Parmigiana
- Chicken Marsala w/ Mushrooms
- Chicken Teriyaki
- Chicken Kebabs with Peppers, Onions & Tomatoes
- Southern Fried Chicken
- Lemon Rosemary Roasted Chicken on the bone
- Peruvian Chicken w/ Green Sauce (on the bone)
Meat:
- Sliced Steak with Portabella Mushrooms
- Sliced Steak Teriyaki Style
- Sweet & Sour Pork Chops
- Sausage & Peppers
- Swedish Meatballs
- Italian Meatballs
- Yankee Style Meatloaf Stuffed with Cheese
- Turkey Breast with Gravy
Seafood:
- Shrimp Scampi with Rice or Pasta
- Shrimp with Yellow Rice & Peas
- Cajun Basa Fillet with Fiery Fruit Salsa
- Grilled Salmon Teriyaki
- Tilapia Almandine
Vegetarian:
- Vegetable Teriyaki with Tofu
- "The Ultimate" Veggie Burger Sliders (made with red beans, oats, veggies, herbs & spices)
- Sweet Potato & Black Bean Tacos with Feta & Avocado Creme
Side Dishes:
- Rice Pilaf
- Brown Rice, White Rice
- Vegetable “Chaufa” Rice
- Roasted Potatoes & Onions
- Cajun Sweet Potato Wedges
- Salt & Pepper Potato Spears
- Roasted Broccoli
- Vegetable Medley
- Steamed Green Beans
Feel free to inquire about any specific dish or further details as hot food may require additional considerations. Whether it's a savory pasta, a succulent meat dish, or a vibrant vegetarian option, this catering menu is designed to elevate your dining experience and leave a lasting impression on your guests.
