Catering menus | basic parties |wedding | anniversary | Philadelphia


	Butlered Hors d'Oeuvres presented by caterer on silver trays with flowers and herbs Thai Chicken Satay with Peanut Dipping Sauce Smoked Chicken Salad on Belgian Endive Leaf Sesame Chicken with Sweet and Sour Dipping Sauce Blackened Catfish with Spicy Honey Sauce for Dipping Shrimp Rolls Blackened Shrimp Skewers with Red Pepper Dipping Sauce Shrimp Salad in Cucumber Cup Traditional Shrimp Cocktail Coconut Crusted Shrimp with Roasted Pineapple Dipping Sauce	Shackamaxon Chef Butlering His Own Creation to His Guests
	Sushi and Sashimi Assortment with Wasabi and Ginger Accents Tuna Ceviche in Tortilla Cup Seared Tuna on Won Ton Crisp with Tobiko Wasabi Smoked Salmon on Black Bread with Crème Fraîche and Chives Potato latke with Smoked Trout and Spicy Apple Compôte Maryland Crabcakes with Chesapeake Bay Sauce Crab Fritters with Banana "Ketchup" Lollipop Lambchops with Sherry Mustard Dip Chorizo Puffs with Dijon Mustard Dip Wild Mushroom Tartlets with Crème Fraîche Gougère Wild Mushroom Triangles of Phyllo with Fresh Herbs Italian Crostini with Fresh Mozzarella and Roasted Pepper	Lollipop Lambchops with Sherry Mustard Dip [ enlarge ]
	Classic Pissaladière - caramelized sweet onion with on French Bread Rounds Vietnamese Rice Paper Rolls with Nuoc Chon Dipping Sauce Vegetarian Sushi Rolls with Wasabi and Ginger Mediterranean Ratatouille in Red Bliss Potato Cup Vegetable Spring Rolls Roasted Poblano, Corn and Scallion Quesadillas Negamaki Beef Rolls Jerked Filet of Beef of Risotto Cake with Fruit Chutney Filet of Beef Crostini with Reduction Sauce of Balsamic and Accented with Shaved Fennel and Reggiano	Filet of Beef Crostini with Reduction Sauce of Balsamic and Accented with Shaved Fennel [ enlarge ]
	Smoked Duck with Butternut Squash and Dreied Cranberry - all wrapped in a pastry triangle.


	Stationary Hors d'Oeuvres - basics Fine Iimported Cheeses - with a variety of breads and water biscuits Assorted Tastes of Aromatic Patés Country Cruditée Baskets Thai Dim Sum Scottish Smoked Salmon Display Tuscan Antipasti Display	Tuscan Antipasti Display


	Informal Stationary Hors d'Oeuvres Chili Con Queso with Grilled Sausges and Tortilla Chips Hummus and Baba Ganouj with Pita Crisps Stuffed Focaccia with Pesto Mozzarella Tortilla Chips with Fresh Salsa


	Catered Dinner Main Course Ideas - for seated and buffet - the basics to start from Poultry Panko Crusted Breast of Chicken wit Thyme Reduction Sauce Garlic and Herb Roasted Turkey Breast Chicken Scarpiello with Onions, Potatoes and Hot Peppers Julienned Chicken Breast with Msuhrooms, Shallots, and Reggiano and Served with a Sherry Cream Sauce Italian Chicken Arrabiata with Red Pepper and Sun Dried Tomato Calamata Olive Tapenade Chicken Baja Chicken - marinated in rum Traditional Coq au Vain Chicken Cacciatore
	Tastes of the Sea Chilled Poached Salmon Black Pepper Crusted Tuna Loin Sesame Crusted Sea Bass Moroccan Grilled Salmon with Cumin and Coriander Salmon Cakes Crab Cakes Baked Stuffed Trout Blackened Catfish Broiled Flounder
	Beef Seared Roasted Tenderloin of Beef with Sauce Raifort Marinated Grilled London Broil Curried Beef Asian Style Green Pepper Beef Brisket of Beef Pork South American Sofrito Pork in a Cilantro Marinade with with Onions, Peppers, Garlic Roast Pork Loin with Apricot, Fig, and Pistachio Stuffing Traditional Roast of Ham Vanilla Glazed Pork Chops with Cipollini Onions BBQ Ribs	Seared Roasted Tenderloin of Beef with Sauce Raifort [ enlarge ]

Acompaniments to Your Main Course Choices

we will adapt tastes, styles
to compliment the way that we work out to create the main course idea

Potatoes and Rices

Roasted Red Potato Slices
A Roasted Stew of Potatoes, Green Beans, Carrots and Cashews
Country Mashed Potatoes
Roasted Garlic Mashed Potatoes
Sweet Potato Purée
Rice Pilaff with Arugula and Pistachio
Rice and Peas

Vegetables
Grilled Seasonal Vegetables
Roasted Green Beans
Chili Roasted Corn and Cauliflower au Gratin
Maple Glazed Carrots
Sautéed Medley of Seasonal Vegetables
Sautéed Spinach

Seared Roasted Tenderloin of Beef with Sauce Raifort
[ enlarge ]

Grilling Stations - for unique tented or
outdoor events

Chicken
Baby Poussin
Jamaican Jerk Chicken Breast
Chicken Arrabiata
Tapenade Chciken

Beef
Petite Filet Mignon
Sliced Fielet of Beef
Marinated London Broil

Assorted Sausages
Andouille, Apple Smoked Chicken, Chorizo, Venison, Duck Apple

Flavors of the Sea
Grilled Lobster
Marinarted Tuna Loin
Swordfish Steaks

Lamb
Rosemary and Garlic Leg of Lamb
Thin Lamb Chops
..........................

- game dishes available on request


	Intriguing International Flavors - station buffet concepts presented with tapas plates and small forks
	*Traditional Raw Bar* Oysters, Clams, Alaskan King Crab Legs, Stone Crab Claws, Jumbo Shrimp, Cocktail Sauce, Lemons, Trenton Crackers	Traditional Raw Bar at Philadelphia Wedding

	Flavors of Tuscany Grilled Seasonal Vegetables, Tuscan Bean Dip, Variety of Ripe Olives, Sliced Genoa and Prosciutto, Marinated Mozzarella, Roasted Peppers, Aged Reggiano Cheese *Risotto Station* Selections might include: Wild Mushroom, Seafood, Saffron with Peas	Flavors of TuscanyBuffet Station [ enlarge ]
	*South of the Border* Queso Fundido, Chili Con Queso, Mini Chili Rellenos, Tortilla Swirls, Tortilla Chips with Salsa and Guacamole
	Asian Flavors Vietnamese Rice Paper Rolls with Nuoc Choun Dipping Sauce; Assorted Dim Sum with Soy Dipping Sauce, Minaiture Romaine Leaves, Thai Bird Peppers, Coconut, Peanuts, Plum Sauce, Beef Negamaki Rolls around Scallions *Night in Tunisia* Hummus with Fresh Pita, Baba Ganouj, Shaved Lettuce, Tzatziki, Falafel, Avocado, Dolmata, Olives, Marinated Tomatoes *Scandinavian* Home Cured Gravlax with Creme Fraiche, Red onion, Black Bread Triangles, Cheese Fondue with Sour Dough Bread.	Asian Flavors Buffet Station at Philadelphia Area Wedding [ enlarge ]


	Salads Bibb and Endive with Caramelized Cashews dressed with a Blue Cheese and Sherry Vinaigrette Mesclun Greens with Balsamic Vinaigrette African Carrot Salad Cous Cous Salad Italian Baccala Salad Red Curry Cole Slaw with Apple and Fennel Roasted Corn and Black Bean Salad Tangy Lentil Salad


	Desserts Chocolate Fondue with Seasonal Berries and Fruits for Dipping Classic Crème Brulée in Demi Tasse Cups Classic French Crèpe Station Bananas Foster station Chef's Freshly Baked Pies and Cakes Station Seasonal Fruit Display Chef's Selection of Cookies, Broenies, Biscotti, and Finger Desserts Miniature Hand Crafted Desserts presented on Silver


	Fusion --- Java, Italy, Morrocco, South Seas, the South of France and The South Hors d'Oeuvres to Delight the Sense of Smell Moroccan Grilled Salmon Station Javanese Fried Rice "Nasi Goreng Jawa" Station *Butlered* Coconut Crusted Shrimp with Roasted Pineapple Dipping Sauce Blackened Catfish with Spicy Honey Dipping Sauce Wild Mushroom Triangles with Fresh Herbs Mini Roasted Onion Tartlets Jerked Filet of Beef on a Risotto Cake with Jalapeno Nectar Potato Latke with Smoked Trout and Spicy Apple Compote


	Fusion - A Trip to The Islands Rum-Soaked Bajan Chicken Ropa Vieja (marinated meat dish) on Corn Arepas West Indian Red Beans & Rice Organic Mesclun Greens served with a Mango Vinaigrette Plaintain Chips with Fresh Salsa Assorted Breads Basket Celebration Cake Island Punches (available at the bar!) - Goombay Smash Punch with Coconut Milk & Pineapple Juice - Bajan Rum Punch with Orange & Pineapple Juice


	Fusion: Latin and Southwestern Butlered Hors d 'Oeuvres-- wicker baskets with flowers Miniature Tortilla Swirls of Grilled Vegetables and Jalapeno Cheese Butternut Squash Empanada Packets Grilled Chorizo Sausage, bias cut on Bamboo Stick with Salsa Dipping Sauce Conch Fritter with Banana Dipping Sauce Stationary in Garden Raw Vegetable Cruditee Hooped Country Basket with Sofrito Flavored Dipping Sauce Terra-Cotta Planter with Plantain Display - Plantain Chips with sweet honey dip to accompany - in small chafer Fried Yucca Fingers and Coconut Dip to accompany - in Small chafer Stations: Small Plate Grazing Buffet Roast Pork with Traditional Cezon Seasonings Hablichuelas Blancas con Calabaza Traditional Rice with Sofrito Country Artisan Breads Display Fajita Bar with Grilled Chicken, Tortillas, and Fajita Ingredients Quesadillas with Roasted Vegetable and Cheese and Cilantro Salads Sliced Fresh Tropical Fruits Green Chopped salad with Chopped Tomato and a Coconut Lime Vinaigrette Plantain with Coconut Accent - surrounded by baby Bucks County Greens with Lime Vinaigrette Roast Corn and Black Bean Salad with Cumin Vinaigrette and Orange with Orange Zest Dessert Wedding Cake Garlanded Fresh Flowers and Ivy, Chocolate Truffle- sitting on a sea of candied violets Miniature Brownies, French Vanilla Ice Cream Coffee, Decaffeinated Coffee, and Teas -- buffet with silevr samovar and glassware


	Fusion: Latin and French Bistro Butlered Hors d 'Oeuvres -- wicker baskets with flowers Belgian Endive Leave with French Mushroom Brie and Tarragon Leaf Accent Butternut Squash Empanada Packets Marinated Filet of Beef with Tarragon Cream Sauce on French Bread Round *Stationary in Garden* Raw Vegetable Cruditee Hooped Country Basket with Sofrito Flavored Dipping Sauce Terra-Cotta Planter with Plantain Display - Plantain Chips with sweet honey dip to accompany - in small chafer Fried Yucca Fingers and Coconut Dip to accompany - in Small chafer *Stationary Hors d'Oeuvres -- 5 Stations and Displays - looking like this : country late summer and themed - Shaped like this : rounds* Roast Pork with Traditional Cezon Seasonings Hablichuelas Blancas con Calabaza Traditional Rice with Sofrito Country Artisan Breads Display *French Bistro* Beef Bourginon ; a beef stew with red wine and lots of onion , a long and smooth sauce Tuna Salad Nicoise Display with Potatoes, vegetables, capers, tuna, anchovy: use grilled tuna mixed witha potato melange *Salads* Sliced Fresh Tropical Fruits Green Chopped salad with Chopped Tomato and a Coconut Lime Vinaigrette Roast Corn and Black Bean Salad with Cumin Vinaigrette and Orange with Orange Zest *Dessert* Wedding Cake Fruit Display with Raspberry Sorbet *Coffee, Decaffeinated Coffee, and Teas -- buffet with silver samovar and glassware*


	Fusion: Italian Country Stationary Hors d'Oeuvres Display of Pale Green Belgian Endive with sun dried tomato concassé Display of Locatelli Cheese Round Quarter, Ripe Olives, Country Breads and Thin Breadsticks *Butlered Hors d 'Oeuvres -- silver trays and country wicker baskets* Prosciutto & Locatelli Risotto Croquette - baked Grilled Shrimp with pesto sauce Grilled Marinated Lemon and Thyme Calamari with houmous on bruchetta Baby Lamb Chops - crusted with rosemary and Dijon with Dijon Chutney Dipping Sauce Warm Focaccia with Fresh Tomato and Mozzarella with Basil - a grilled vegetable Dinner -- table d'hote country service Epi Loaves Laid out on Table *First Course* Penne Pasta with three sauces to pass: 1) fresh tomato & basil 2) bolognese 3) basil cream *Intermezzo* Sorbet - say lemon for the moment with lemon zests served in tureens for self service *Main Course* Warm Chicken Arabiata julienne with grilled vegetables, cannellini beans with sautéed spinach & garlic, aged Genoa salami with cracked black pepper, prosciutto, ripe olives Sautéed thinly sliced zucchini - browned in olive oil Polenta with Sun Dried Tomato and Parmesan *Salad Course* Plated Salad: Butter Lettuce, Baby Organic Greens with Bruschetta of Goat Cheese and Tapenade; Lemon Vinaigrette Dessert Again, "table d'hote" - with a plated cake service coming out Cake to be discussed Fresh Berries and Whipped Cream with Almond Flavor Coffee, Decaffeinated Coffee, and Teas -- butler out


	Fusion Tapas and International Flavors Cocktail Reception *Butlered Hors d'Oeuvres* Thai Chicken Brochettes with Peanut Dipping Sauce Wild Mushroom Triangles with Fresh Herbs Italian Bruschetta with Chopped Roma Tomato & Fresh Mozzarella Filet of Beef with Reduced Balsamic, Reggiano and Shaved Fennel served on Toasted French Bread Mashed Potato Spoon Taster : lobster wasabi and corn mashed potatoes *Stationary Hor d'Oeuvres* Dim Sum Station with Thai Vegetable Dumplings, Shomai Turkey/Shrimp Dumplings & Miniature Spring Rolls, in Wok and Bamboo Steamer Baskets.....served with a duo of tasting sauces. Tapas Station with Grilled Squid Salad,Olives, Ropa Vieja with Corn Arrepa, Baccala Salad


	Fusion: Brunch --- American and European Omelet Bar with Chef: Roasted Red & Green Peppers, Chedder Cheese, Onions, Ripe Olives, Grilled Vegetables, other goodies...
	Wild Mushroom Italian Egg Frittata Red Bliss Potatoes with Fresh Herbs A selection of smaller Le Bus Bakery Rolls, Russian Black Breads and Herbed Butters Bagels, Muffins, and Sweet Breads Flavored Cream Cheese Sliced Onions & Tomatoes Sliced Seasonal Fruits Display A Selection of Grilled Seasonal Vegetables brushed with Olive Oil and Fresh Herbs Challah French Toast with Maple Syrup Thai Peanut Asian Noodle Salad Mesclun Salad of Baby Organic Greens served with a Balsamic Vinaigrette Plain and Flavored Yogurts Scottish Smoked Salmon Display Coffee, Herbal Tea & Decaf Service Orange, Cranberry and Grapefruit Juicess Mimosas and Kyr Royales	Brunch Buffet at Philadelphia Wedding [ enlarge ]