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Catering Annapolis, Catering DC, Catering Baltimore

Entrees

Beef

• Steamship Round
• Top Round
• Top Sirloin
• London Broil prepared from Flank Steak
• Beef Brisket
• Strip Loin
  • Traditionally cut down to N.Y. strip steaks but whole strip loin carved here
• Prime Rib (boneless)
• Beef Tenderloin Roast/Chateaubriand
• Beef Wellington
  • Baked flaky puff pastry wrapped roasted whole beef tenderloin and duxelle mushrooms

Beef Dishes

• Steaks – N.Y. strip, rib eye, t-bone, porterhouse, filet mignon, top sirloin and London broil
  • Can be prepared just lightly seasoned, dry rubbed or marinated and served with a variety of sauces
• Blackened Rib Eye
  • Seasoned and seared in smoking hot black iron skillet
• Steak au Poivre
  • Classic French dish of assorted crushed peppercorns pressed into steak then pan seared and finished with cognac, Dijon mustard, demiglace and heavy cream
• Filet Chesapeake
  • Filet mignon topped with crab imperial
• Beef Wellington
  • Baked flaky puff pastry wrapped roasted whole beef tenderloin and duxelle mushrooms
• Swiss Steak
  • Cube steak braised in red wine sauce cooked till fork tender
• Beef Bourguignon
  • Braised till tender marinated cubes of beef cooked in bacon, onions, garlic, mushrooms, beef stock and red wine
• Braciola
  • Scaloppini of beef rolled in Italian seasonings braised in tomato sauce till fork tender topped with fresh grated Parmesan cheese
• Pepper Steak
  • Strips of sirloin cooked with bell green peppers and onions in a brown sauce
• Shepherd's Pie
  • Casserole of beef, carrots and onions in a brown sauce topped with mash potatoes
• Meat Loaf
  • Baked meat loaf served with a choice of brown or tomato sauce
• Beef Stroganoff
  • Beef strips, onions, garlic and mushrooms cooked in a brown sauce with white wine finished with sour cream
• Short Ribs
  • Braised till tender then finished on the grill with barbecue sauce
• Beef Sirloin Teriyaki Brochettes
  • Grilled skewered teriyaki marinated cubes of top sirloin, mushrooms, green peppers, tomatoes and onions
• Braised Beef Brochettes with Marsala Sauce
  • Grilled skewered marinated tender braised top round cubes, mushrooms, green peppers, potatoes and onions in finished with Marsala sauce
• Middle Eastern Beef Kabobs
  • Middle Eastern seasoned cubes of marinated sirloin tips with bell peppers, onions and mushrooms grilled on a stick served with cucumber yogurt sauce

Veal

Veal for Buffet Carving

• Leg of Veal
• Round of Veal
• Whole Strip Loin of Veal
• Boneless Rib Roast of Veal
• Rack of Veal

Veal Dishes

• Steaks/Chops – strip loin, rib eye, t-bone, porterhouse, filet mignon, top sirloin and London broil
  • Can be prepared just lightly seasoned, dry rubbed or marinated and served with a variety of sauces
• Veal Marsala
  • Scaloppini of veal in a Marsala sauce finished with mushrooms
• Veal Piccata
  • Scaloppini of veal in lemon butter sauce garnished with capers
• Veal Oscar “ Chesapeake style”
  • Scaloppini of veal topped with sliced ham, jumbo lump crab imperial and asparagus finished with hollandaise sauce
• Veal Saltimbocca
  • Swiss cheese, prosciutto and sage folded into scaloppini veal finished with Marsala sauce and mushrooms
• Veal Parmesan
  • Scaloppini of veal topped provolone cheese finished with tomato sauce and parmesan
• Veal Osso Buco
  • Fork tender veal shanks cooked in a red sauce of tomatoes, stock, white wine, onions, garlic, celery, carrots, onions, lemon

Poultry

Poultry for Buffet Carving

• Cranberry Glazed Turkey Breast
• Roast breast with a cranberry glaze
• Smoked Turkey Display
• A center piece whole turkey surrounded by smoked turkey breast slices accompanied with small French beignets and sliced red onions

Poultry Dishes on the Bone

• Barbecue Chicken
• Fried Chicken
• Chicken Cacciatore
  • Chicken slow cooked in a tomato sauce, white wine and mushrooms
• Coq au Vin
  • Chicken slow cooked in a red wine sauce with onions and mushrooms
• Apricot Chicken
  • Roasted chicken basted with apricot sauce
• Cilantro-Tequila Grilled Chicken
  • Chicken marinated in cilantro, tequila and garlic vinaigrette finished on the grill
• Garlic and Lime Roasted Chicken
  • Chicken marinated in lime and garlic vinaigrette finished on the grill

Boneless Breast Poultry Dishes

• Polynesian Style
  • Marinated in housing sauce, crushed pineapple, ginger and soy sauce finished on grill
• Chicken Marsala
  • Scaloppini of chicken served in Marsala sauce with mushrooms
• Chicken Piccata
  • Scaloppini of chicken in a lemon butter sauce garnished with capers
• Chicken Cacciatore Scaloppini
  • Scaloppini of chicken in tomato sauce with mushrooms
• Chicken Parmesan
  • Cutlet of chicken topped with tomato sauce, provolone and parmesan cheeses
• Balsamic Chicken
  • Marinated breasts grilled then cut on bias and laced with balsamic sauce
• Coconut Curry Thai Chicken
  • Scaloppini of chicken finished with coconut cream curry Thai sauce garnished with scallions
• Chicken Chesapeake
  • Scaloppini of chicken topped with lump crab imperial
• Chicken in Garlic and Ginger Sauce with Medley of Vegetables
  • Chicken breast strips with florets of broccoli and cauliflower, carrots, roasted red peppers, green beans, scallions, cherry tomato halves in a garlic, ginger and white wine sauce
• Chicken Teriyaki Brochettes
  • Grilled skewered teriyaki marinated chicken, pineapple, green peppers, cherry tomatoes and onions

Stuffed Poultry

• Cordon Bleu
  • Scaloppini of chicken roulades stuffed with ham and Swiss cheese
• Chicken Kiev
  • Scaloppini of chicken roulades stuffed with compound garlic butter
• Mediterranean Style
  • Scaloppini of chicken roulades stuffed with ricotta, feta and parmesan cheeses, garlic, onion and spinach
• Saltimbocca
  • Swiss cheese, prosciutto and sage folded into scaloppini chicken finished with Marsala sauce and mushrooms
• Garlic Crab Stuffed Chicken Breasts
  • Scaloppini of chicken roulades stuffed with crab and compound garlic butter

Pork

Pork for Buffet Carving

• Spiral Honey Pineapple Glazed Ham
  • Display of a spiral ham glazed with honey, brown sugar, mustard, and pineapple surrounded with glazed ham slices laced with ham's juices served with gourmet mustards
• Marmalade Glazed Spiral
  • Display of orange marmalade, ginger, garlic and soy sauce glazed spiral ham surrounded with glazed ham slices laced with ham's juices served with gourmet mustards
• Roast Loin of Pork
  • Loin of pork, dry rubbed roasted to a juicy medium
• Marmalade Glazed Pork Loin
  • Roasted loin of pork basted a sauce of orange marmalade, ginger, garlic and soy sauce
• Teriyaki Pork Tenderloin
  • Grilled teriyaki marinated pork tenderloin
• Honey-Mustard Glazed Pork Tenderloin
  • Roasted pork tenderloin lathered and basted with honey mustard sauce

Pork Dishes

• Chops – t-bone chops, rib chops, tenderloin medallions or ham steaks
  • Can be prepared just lightly seasoned, smoked, dry rubbed or marinated and served with a variety of sauces
• Sausages - Andouille, hot dogs, chorizo, Italian sweet, mild or hot, kielbasa and breakfast links or patties
• St. Louis Ribs
  • Tender smoky flavored meaty ribs finished on the grill either, wet basted with sauce or dry
• Baby Back Ribs
  • Tender smoky flavored slow cooked tender ribs finished on the grill either, wet basted with sauce or dry
• Sausage and Peppers
  • Italian sausage with green peppers and onions
• Pulled Pork
  • Braised Boston butt cooked till tender then hand pulled served with barbecue sauce
• Pork And Sauerkraut
  • Boneless pork loin cut into steaks slow cooked with seasoned sauerkraut served with potatoes
• Pork Loin Chops in Red Wine and Apple Jack Sauce garnished with Dried Apples
  • Loin chops topped with Apple Jack brandy, apple butter and red wine sauce served with dried apples
• Pork Roast Stuffed with Apricots and Prunes
  • Roasted pork loin rolled full of apricot and prune chutney
• Pork Chops with Cornbread and Apple Stuffing
  • Pork chops stuffed full of cornbread and apple stuffing served with chutney gravy
• Pork Loin and Kielbasa Brochettes
  • Grilled skewered apple cider marinated pork loin cubes, kielbasa, green peppers, tomatoes and Granny Smith apples

Lamb

Lamb for Buffet Carving

• Leg of Lamb
• Rack of Lamb

Lamb Dishes

• Chops – rib or loin chops
  • Prepared best just lightly seasoned or crusted and can be served with a variety of sauces
• Lamb Brochettes with Tzatziki sauce
  • Grilled skewered cubes of marinated leg of lamb, tomatoes, zucchini, green peppers and onions served with tzatziki sauce
• Lamb Stew
  • Tender cubes of lamb with tomatoes, stock, potatoes, carrots, onions, celery and curry
• Lamb Osso Buco
  • Fork tender lamb shanks cooked in a red sauce of tomatoes, stock, white wine, onions, garlic, celery, carrots, onions, lemon

Seafood

Fish for Buffet Carving

• Pepper Crusted Tuna Loin
  • Truly unique carving item where whole tuna loin is split lengthwise then crusted in pepper cooked medium rare or to your liking served with wasabi lemon butter sauce

Seafood Dishes

Seafood can be prepared in countless ways, so below are only a few true tested suggestions but if you have any special requests like any dish please let us know

• Here are a few fish selections: salmon, rockfish, sea bass, grouper, orange roughy, cod, flounder, catfish, trout, halibut, perch and red snapper
  • Preparation is best determined by the choice of fish being either broiled, baked, seared, sautéed, grilled, fried or blackened served with a myriad of sauces to match preparation method and fish
• Salmon Piccata
  • Roasted salmon finished with a lemon butter sauce garnished with capers
• Flounder Ricotta
  • Baked fillet of flounder enveloped around garlic, ricotta, parmesan and mozzarella cheeses topped with sliced tomato and melted mozzarella cheese
• Flounder Florentine
  • Baked fillet of flounder enveloped around cream spinach laced with mornay sauce garnished with pimentos
• “ Maryland Style” Crab Cakes
  • Backfin crab meat in these traditional crab cakes served with tartar sauce
• Lump Crab Cakes
  • Lump crab meat in these crab cakes served with tartar sauce
• Jumbo Lump Crab Cakes
  • Only jumbo crab meat in these crab cakes served with tartar sauce
• Devil Crab
  • Choice of crab cake stuffed in crab shell then baked
• Crab Imperial
  • Baked jumbo lump crab in a creamy imperial sauce with diced pimentos
• Crab Stuffed Flounder
  • Maryland crab cake mix stuffed in flounder finished with imperial sauce
• Imperial Crab Stuffed Flounder
  • Jumbo lump crab imperial stuffed in flounder finished with imperial sauce
    • Note: Can be prepared with other type of fish and stuffed with choice of crab cake mixture
• Salmon Teriyaki
  • Teriyaki marinated salmon roasted and garnished with julienne vegetables
• Salmon “Mediterranean Style”
  • Baked salmon topped sautéed eggplant, green peppers, garlic, scallions, diced tomatoes and finished with crumbled feta cheese
• Rainbow Trout Almandine
  • Fillets of baked trout topped with brown butter and toasted almonds
• Herb-Crusted Cod served with Warm Red Pepper Coulis
  • Roasted cod crusted with fresh cilantro, chives, parsley, bread crumbs and parmesan accompanied with a roasted red bell peppers, tomatoes, balsamic, vinegar and garlic puree
• Shrimp, Mussels and Kielbasa Jambalaya
  • Creole cooking's staple dish prepared with shrimp, kielbasa, rice, tomatoes, onion, green peepers, celery and Creole seasonings
• “Greek Style” Shrimp
  • Jumbo shrimp with sautéed eggplant, scallions, and diced tomatoes finished with crumbled feta cheese
• Baked Herb Crusted Butterfly Shrimp
  • Baked colossal butterfly shrimp crusted with oregano, parsley, basil, thyme, bread crumbs, lemon zest and extra virgin olive oil
• Shrimp Scampi
  • Butterfly shrimp in garlic, white wine, lemon and parsley butter sauce
• Shrimp in Garlic and Parmesan with Medley of Vegetables in Brown Butter
  • Shrimp in a nutty garlic brown butter and white wine tossed with florets of broccoli and cauliflower, carrots, roasted red peppers, green beans, scallions, cherry tomato halves and fresh oregano finished with parmesan cheese
• Seafood Newburg Crepes
  • Crepes filled with crab, scallops, shrimp, and salmon in a lobster cream sauce
• Seafood Enchilada Conquistador
  • Soft tortillas filled with crab, scallops, shrimp, and salmon in a savory rose enchilada sauce containing cilantro, diced tomatoes, scallions and garlic topped with sauce and melted Jack cheese
• Grilled Shrimp, Scallop and Chicken Steak with Lime Butter Sauce
  • A unique presentation with scallop in center wrapped with shrimp then encased on outside with chicken tenderloin laced with a lime butter sauce garnished with fresh parsley
• Seafood Teriyaki Brochettes
  • Grilled skewered teriyaki marinated shrimp, scallops, salmon, pineapple, green peppers and onions
• Garlic, Cilantro and Ginger Seafood Brochettes
  • Skewered marinated shrimp, scallops, salmon, pineapple, green peppers and onions grilled and basted with a garlic, cilantro and ginger butter
• Lobster Savannah
  • Seasoned lobster chunks sautéed in butter, white wine, lime, trinity of vegetables; then finished with cream sauce served en croute
• Lobster Tails
  • Served with drawn butter
• Lobster Tails stuffed with Crab Imperial
  • Served with drawn butter

Pasta, Rice and Legume Entrees

Pasta Dishes

Note: For buffets, it is recommended to select a pasta shape easy for guests to transfer pasta from chafer to plate like penne, ziti, rotini, shells etc, not long strain pastas like linguine and fettuccine which can be sloppy to transfer

• Pasta and Sauce
  • Choice of assorted pastas shapes, stuffed shells, tortellini, gnocchi and sauces (to be determined by client's preferences)
  • Alfredo * Bolognese * Marinara * Rose * Pesto * Garlic Butter
• Tortellini Alfredo
  • Cheese tortellini in parmesan cream sauce
• Stuff Shells Marinara
  • Bake ricotta, parmesan and mozzarella stuffed shells topped with marinara sauce topped with shredded mozzarella
• Manicotti
  • Baked ricotta, parmesan and mozzarella stuffed tubes topped with marinara sauce topped with shredded mozzarella
• Lasagna Selections
  • American Lasagna
    • Lasagna pasta layered with tomato sauce, ground beef, sausage, ricotta, mozzarella and parmesan cheese
  • Traditional Italian Lasagna
    • Lasagna pasta layered with tomato sauce, ricotta, mozzarella and parmesan cheese
  • Roasted Vegetable Lasagna
    • Lasagna pasta layered with tomato sauce, ground beef, sausage, ricotta, mozzarella and parmesan cheese
  • Spinach Lasagna
    • Lasagna pasta layered with tomato sauce, spinach, ricotta, mozzarella and parmesan cheese
• Garlic and Parmesan Medley of Vegetables and Penne Pasta garnished with Shrimp
  • Shrimp sautéed in a scallion garlic butter finished with white wine tossed with florets of broccoli and cauliflower, carrots, roasted red peppers, green beans, scallions, cherry tomato halves, fresh oregano and penne pasta finished with a light brown butter and parmesan cheese
• Mediterranean Pasta
  • Penne pasta tossed roasted garlic, sun dried tomatoes, black olives, artichoke hearts, scallions, feta cheese and cream
• Pasta Fresca
  • Sautéed in extra virgin olive oil garlic, onions and diced tomatoes combined with walnuts, fresh basil, black olives, dried red peppers, and parmesan cheese tossed with rotini pasta
• Pierogi with Rose Sauce
  • Mash potato ravioli in a tomato puree, parmesan and cream sauce

Rice Dishes

• Risotto
  • This specially prepared creamy Arborio rice dish can incorporate chicken, shellfish, sausage, ham, vegetables or cheese into it. Before we can determine whether we can serve risotto at your event an inspection of location's kitchen needs to be checked first.
• Jambalaya
  • Creole's cookery's very versatile dish prepared mild or spicy with the staple ingredients being rice, tomatoes, onion, celery and green peppers thereafter almost anything goes
• Andouille and Chicken Jambalaya
• Shrimp, Chicken and Kielbasa Jambalaya
• Shrimp, Ham and Andouille Jambalaya
• Turkey and Sausage Jambalaya
• Paella
  • Rice cooked in chicken broth and white wine with tomatoes, onions, garlic, green peppers, peas, saffron, turmeric, chicken, shrimp, mussels, clams and chorizo
• Stir Fried Rice with Shrimp and Ham
  • Cooked white rice quickly stir fried scallions, peas, garlic, ginger, egg, ham, shrimp and soy sauce
• Stir Fried Rice with Broccoli
  • Cooked white rice quickly stir fried scallions, peas, garlic, ginger, egg, broccoli and soy sauce

Legumes Dishes

• Cannelloni Bean Cakes with Spicy Cilantro Pesto
  • Cannelloni beans, bacon, onions, marinated roasted red peppers, garlic, ginger and cilantro topped with cilantro pesto
• Black Bean and Risotto Cake with Avocado Sour Cream Sauce
  • Black beans, risotto, corn puree, roasted garlic, tomatoes and cumin served with an avocado-sour cream sauce
• Cuban Black Bean Enchilada
  • Topped with enchilada sauce, cheddar cheese and scallions

Vegetarian Entrees

• Lacto-ovo
• Eggplant Roulades
  • Fried eggplant rolled and filled with mozzarella and ricotta cheese topped with marinara sauce
• Eggplant Parmesan
  • Baked fried eggplant layered with sautéed onions and garlic, mozzarella, ricotta and parmesan cheese and marinara sauce
• Tortellini Alfredo
  • Cheese tortellini in parmesan cream sauce
• Stuff Shells Marinara
  • Baked ricotta, parmesan and mozzarella stuffed shells topped with marinara sauce topped with shredded mozzarella
• Manicotti
  • Baked ricotta, parmesan and mozzarella stuffed tubes topped with marinara sauce topped with shredded mozzarella
• Traditional Italian Lasagna
  • Lasagna pasta layered with tomato sauce, ricotta, mozzarella and parmesan cheese
• Roasted Vegetable Lasagna
  • Lasagna pasta layered with tomato sauce, ground beef, sausage, ricotta, mozzarella and parmesan cheese
• Spinach Lasagna
  • Lasagna pasta layered with tomato sauce, spinach, ricotta, mozzarella and parmesan cheese
• Garlic and Parmesan Medley of Vegetables and Penne Pasta
  • Steamed florets of broccoli and cauliflower, carrots, roasted red peppers, green beans, scallions, cherry tomato halves, fresh oregano and penne pasta tossed in a light brown butter and parmesan cheese
• Mediterranean Pasta
  • Penne pasta tossed roasted garlic, sun dried tomatoes, black olives, artichoke hearts, scallions, feta cheese and cream
• Pasta Fresca
  • Sautéed in extra virgin olive oil garlic, onions and diced tomatoes combined with walnuts, fresh basil, black olives, dried red peppers, and parmesan cheese tossed with rotini pasta
• Pierogi with Rose Sauce
  • Mash potato ravioli in a tomato puree, parmesan and cream sauce
• Mushroom and Lentil Risotto
  • This specially prepared creamy Arborio rice dish with mushrooms, lentils and parmesan cheese. Before we can determine whether we can serve risotto at your event an inspection of location's kitchen needs to be checked first.

Vegan

• Lentil, Rice and Black Beans Stuffed Peppers
  • Baked green bell peppers stuffed with sautéed onions and garlic, lentils, rice and black beans
• Polenta Cakes with Roasted Garlic topped with Mushrooms
  • Polenta cakes made with corn meal, roasted garlic and scallions topped with sliced button mushrooms sautéed in extra virgin olive oil
• Vegetarian Shepherd's Pie
  • Ragu of eggplant, zucchini, onions, tomatoes, garlic, oregano and black eyed beans topped mash potatoes prepared with soy milk
• Mushroom and Lentil Risotto
  • This specially prepared creamy Arborio rice dish with mushrooms and lentils. Before we can determine whether we can serve risotto at your event an inspection of location's kitchen needs to be checked first.

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Catering Annapolis, Catering DC, Catering Baltimore, and Catering Washington DC

Catering Telephone: 410-280-1563

Catering Cellular: 410-991-5947

Catering Fax: 410-280-2742

Catering Web Site www.occasionsbycheryl.com