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Catering Annapolis, Catering DC, Catering Baltimore
Sample Cocktail Party Menus
Carnation Menu
Stationary Hors d' oeuvres with Spiral Ham Display
$14.95/Guest - price based on 50 guest minimum
Stationary Hors d' oeuvres
- Crudités and Dip
- Assorted raw vegetables served with a bread bowl of onion dip
- Baked Brie with Toasted Almonds
- Served with sliced French baguettes
- Twin Mediterranean Dips
- Feta and Black Olive Dip
- Red Pepper Hummus
- Served with pita triangles
- Swedish Meatballs
- Cocktail size savory meatballs served in a demi-glace with sour cream
- Porcupine Chicken Sate with Thai Peanut Sauce
- Skewered and grilled marinated sliced chicken breast served pierced all around whole fresh pineapple accompanied with Thai peanut sauce
Baked Spiral Glazed Ham Display
- Display of a spiral ham glazed with honey, brown sugar, mustard, and pineapple surrounded by glazed ham slices served with gourmet mustards and dinner rolls
**To help determine other costs to make your event successful refer to Cost Intangibles
----------------------------------------------------------------------------------------------------------------------- Tulip Menu
Stationary Hors d' oeuvre Stations
$17.95/Guest - price based on 50 guest minimum
Stationary Hors d' oeuvres
- Food Station # 1
- Fresh Fruit and Crudités with Dip
- Fresh fruit and assorted raw vegetables served with a bread bowl of spinach dip
- Brie in Puff Pastry with Cinnamon
- Warm brie in a flaky pastry sprinkled with cinnamon sugar served with sliced baguettes and assorted crackers
- Tex-Mex Dip
- Layers of refried beans, Chile con Queso, Salsa, cumin sour cream topped with cheddar and Monterey Jack cheese, diced tomatoes, scallions, bell peppers and black olives. Served with tortilla chips.
- Food Station # 2
- Swedish Meatballs
- Savory cocktail size meatballs in a brown sauce with sour cream
- Medley of Wraplets
- A variety of wrap sandwiches full of assorted meats, cheeses, vegetables, and seafood cut in pinwheel bites
- “ Eastern Shore Style” Crab Balls
- Sweet blue crab claw meat in these tasty nuggets served with cocktail sauce
- Party Wings
- Cut into winglets and drumlets prepared your way: Buffalo , bbq, Asian style, Jamaican Jerk or teriyaki
**To help determine other costs to make your event successful refer to Cost Intangibles
----------------------------------------------------------------------------------------------------------------------- Tiger Lily Menu
Stationary and Butlered Hors d' oeuvres with Carving Station
$21.95/Guest - price based on 50 guest minimum
Stationary Hors d' oeuvres
- Fresh Fruit and Crudités with Dip
- Fresh fruit and assorted raw vegetables served with a bread bowl of spinach dip
- International Cheese Board
- Gouda, Havarti, Brie, and Cheddar
- Sliced baguettes, assorted crackers and gourmet mustards
- Crab and Artichoke Dip
- A blend of crabmeat and cheddar and herb cream cheeses with white wine, minced shallots and seasonings served hot, accompanied with sliced baguettes
- Tex-Mex Dip
- Layers of refried beans, Chile con Queso, Salsa, cumin sour cream topped with cheddar and Monterey Jack cheese, diced tomatoes, scallions, bell peppers and black olives. Served with tortilla chips.
Butler Service
- Shrimp Wraplets
- Shrimp blended with mayonnaise, cream cheese with a trinity of diced vegetables rolled in soft flour tortilla sliced into pinwheel bites
- BBQ Scallops and Bacon
- Skewered scallops wrapped in bacon basted with barbecue sauce
- Chicken Sate with Thai peanut sauce
- Skewered and grilled marinated sliced chicken breast served with Thai peanut sauce
- Crostini with Red Pepper Coulis
- Baguette sliced croutons topped with a coulis of roasted red peppers, tomatoes, onions and grated Parmesan
Carving Station
- Roast Top Round of Beef
- Slow roasted top round seasoned with a dry rub cooked medium-rare or to your liking served au jus, horseradish sauce, sliced onions and dinner rolls
**To help determine other costs to make your event successful refer to Cost Intangibles -----------------------------------------------------------------------------------------------------------------------
Orchid Menu
Stationary and Butlered Hors d' oeuvres with Carving Station
$24.95/Guest - price based on 50 guest minimum
Stationary Hors d' oeuvres
- Fresh Fruit and Crudités with Dip
- Fresh fruit and assorted raw vegetables served with a bread bowl of spinach dip
- International Cheese Board
- Gouda, Havarti, Cheddar, and Gorgonzola
- Sliced baguettes, assorted crackers and gourmet mustards
- Crab Dip
- A blend of crabmeat, cheddar and herb cream cheeses with white wine, minced shallots and seasonings served hot, accompanied with sliced baguettes
- Chile Con Queso Fondue Fountain
- Warm creamy nacho cheddar cheese sauce flowing down the fountain for easy slathering fondue on choice of dipper:
- Tortilla chips
- Beef Taquitos
- Tortillas filled with seasoned braised beef then fried till crisp
Butler Service
- Shrimp Cocktail
- Jumbo shrimp cocktail served with cocktail sauce
- “ Maryland Style” Crab Balls
- Backfin crab meat in these tasty nuggets served tartar and cocktail sauce
- Chicken Sate with Thai peanut sauce
- Skewered and grilled marinated sliced chicken breast served with Thai peanut sauce
- Brie Croustades
- Warm brie in flaky pasty cups
Carving Station
- Roast Top Sirloin of Beef
- Slow roasted tender top sirloin seasoned with a dry rub cooked medium-rare or to your liking served au jus, horseradish sauce, sliced onions and dinner rolls
**To help determine other costs to make your event successful refer to Cost Intangibles ----------------------------------------------------------------------------------------------------------------------- Daisy Menu
Stationary and Butlered Hors d' oeuvres with Food Stations
$28.95/Guest - price based on 50 guest minimum
Stationary Hors d' oeuvres
- Fresh Fruit and Crudités with Dip
- Fresh fruit and assorted raw vegetables served with a bread bowl of spinach dip
- International Cheese Board
- Gouda, Havarti, Cheddar, and Gorgonzola
- Baked Brie with toasted almonds served with sliced baguettes
- Served with sliced baguettes, crostini, assorted crackers and gourmet mustards
- Antipasto
- Genoa salami, pepperoni, prosciutto, roasted red bell peppers, eggplant roulades, vegetables, marinated mushrooms, artichoke hearts, hot cherry peppers and assorted olives
- Crab Dip
- A blend of crabmeat, cheddar and herb cream cheeses with white wine, minced shallots and seasonings served hot, accompanied with sliced baguettes
- Swedish Meatballs
- Savory cocktail size meatballs in a brown sauce with sour cream
Butler Service
- Shrimp Cocktail
- Jumbo shrimp cocktail served with cocktail sauce
- “ Maryland Style” Crab Balls
- Backfin crab meat in these tasty nuggets served tartar and cocktail sauce
- Chicken Sate with Thai peanut sauce
- Skewered and grilled marinated sliced chicken breast served with Thai peanut sauce
- Fresh Mozzarella Stuffed Cherry Tomatoes
- Hollowed out cherry tomatoes stuffed with pesto and fresh mozzarella
Carving Station
- Roast Top Sirloin of Beef (to upgrade to boneless prime rib add $4 per/guest )
- Slow roasted tender top sirloin seasoned with a dry rub cooked medium-rare or to your liking served au jus, horseradish sauce, sliced onions and dinner rolls
- Smoked Turkey Display
- A center piece whole turkey surrounded by smoked turkey breast slices accompanied with small French beignets and sliced red onions
- Tropical Cole Slaw
- Shredded cabbage, crushed pineapple, carrots, and minced onions in a creamy coconut milk dressing and seasonings
- Roasted Garlic Mash Potato Bar
- Topping Selections: Chives, bacon bits, shredded cheddar, sour cream, salsa, chopped olives and whipped butter
Note: If a client has any special requests we can add it and the mash potatoes is most impressive when guests use martini or margarita glasses
**To help determine other costs to make your event successful refer to Cost Intangibles -----------------------------------------------------------------------------------------------------------------------
Sunflower Menu
Stationary and Butlered Hors d' oeuvres with Food Stations
$36.95/Guest - price based on 50 guest minimum
Stationary Hors d' oeuvres
- Antipasti
- Fresh mozzarella, hard salami, pepperoni, grilled eggplant, zucchini, roasted red peppers, cherry tomatoes stuffed with fresh mozzarella and pesto, asparagus wrapped in prosciutto, cherry peppers, marinated artichoke hearts, marinated mushrooms and assorted olives
- International Cheese Board
- Baked Brie with toasted almonds served with sliced baguettes
- Gouda, Havarti, Cheddar, and Gorgonzola
- Served with sliced baguettes, crostini, assorted crackers and gourmet mustards
- Twin Mediterranean Dips
- Feta and Black Olive Dip
- Red Pepper Hummus
- Served with pita triangles
Seafood Station
- Poached Salmon
- A beautifully displayed whole Atlantic Salmon served with a cucumber dill sauce, chopped eggs, capers & minced onions
- Crab Dip
- A blend of crabmeat, cheddar and herb cream cheeses with white wine, minced shallots and seasonings served hot, accompanied with sliced baguettes
- Shrimp Tree served with Three Dipping Sauces
- Festive tree full of jumbo shrimp
- Traditional Cocktail Sauce
- Verde Basil Sauce
- Mustard Sauce
Butler Service
- Crab Imperial in Croustades
- Baked lump crab imperial in these petite paste shells
- Lobster Wraplets
- Chop lobster blended with mayonnaise, cream cheese with a trinity of diced vegetables rolled in soft flour tortilla sliced into pinwheel bites
- Scallops Wrapped in Bacon
- Sea Scallops wrapped in bacon brushed with barbecue sauce
- Chicken Cordon Bleu
- Fried scaloppini roulades of chicken filled with ham and Swiss cheese cut into pinwheel bites
Carving Station
- Roast Strip Loin of Beef
- Traditional cut down to N.Y. strip steaks, but here this whole Black Angus strip loin is seasoned with a dry rub then cooked medium-rare or to your liking served with horseradish sauce, sliced onions and dinner rolls
- Smoked Turkey Display
- A center piece whole turkey surrounded by smoked turkey breast slices accompanied with small French beignets and sliced red onions
- Tropical Cole Slaw
- Shredded cabbage, crushed pineapple, carrots, and minced onions in a creamy coconut milk dressing and seasonings
Pasta Station
- Assorted Pastas and Sauces (to be determined by client's preferences)
- Alfredo * Bolognese * Marinara * Pesto
Note: (This station can be self contained for self service where pasta dishes are prepared in kitchen or chef prepared right at food station but will increase staffing cost)
**To help determine other costs to make your event successful refer to Cost Intangibles -----------------------------------------------------------------------------------------------------------------------
Black-Eyed Susan Menu
Stationary and Butlered Hors d' oeuvres with Food Stations
$46.75/guest based on 50 guest minimum
Stationary Hors d' oeuvres
- Fresh fruit, raw vegetables and served with a roasted garlic spinach dip
- International Cheese Board
- Baked Brie with apple chutney
- Gouda, Havarti, Fontina, Cheddar, and Gorgonzola
- Accompanied with assorted crackers and sliced French baguettes
- Antipasti
- Fresh mozzarella, hard salami, pepperoni, grilled eggplant, zucchini, roasted red peppers, cherry tomatoes stuffed with fresh mozzarella and pesto, asparagus wrapped in prosciutto, cherry peppers, marinated artichoke hearts, marinated mushrooms and assorted olives
- Maryland Crab Dip
- Backfin crabmeat, soft herb cheese, white wine reduction, and chopped shallots, accompanied with sliced baguettes
- Chile Con Queso Fondue Fountain
- Warm creamy nacho cheddar cheese sauce flowing down the fountain for easy slathering fondue on choice of dipper:
- Tortilla chips
- Beef Taquitos
- Tortillas filled with seasoned braised beef then fried till crisp
Butler Service
- Dainty Lump Crab Cakes
- Lump crab in these mini crab cakes served with a remoulade sauce
- Shrimp Duo
- Island Shrimp Cocktail
- Roasted cilantro and pineapple vinaigrette marinated jumbo shrimp served with pineapple dipping sauce
- Danish Shrimp
- Steamed jumbo shrimp filled with a herb blue cheese pressed in chopped parsley
- Scallops Wrapped in Bacon
- Sea Scallops wrapped in bacon brushed with barbecue sauce
- Cherry Tomatoes stuffed with Fresh Mozzarella
- Hollowed out cherry tomatoes stuffed with fresh mozzarella and pesto
- Chicken Teriyaki Sate
- Skewered and grilled marinated sliced chicken breast served with Thai peanut sauce
Raw Bar Station
- Poached Salmon
- A beautifully displayed whole Atlantic Salmon served with a cucumber dill sauce, chopped eggs, capers, minced onions, party ryes and toast points
- Oyster Bar
- Oysters on the half shell
- Clams on the half shell
- Jumbo cracked blue crab claws
- Chilled mussels on the half shell topped with a Balsamic pesto
- Smoked trout
- Accompanied with saltines, cocktail sauce, lemons, minced onions and horseradish
Carving Station
- Prime Rib
- Boneless prime rib of beef slow roasted to a medium rare served with horseradish sauce
- Smoked Turkey
- A center piece whole turkey surrounded by smoked turkey breast slices
- Accompanied with small French beignets and sliced red onions
Salad Station
- Leafy Green salads
- Caesar salad garnished with Mandarin oranges
- “Occasions by Cheryl” Signature Salad
- Field greens, caramelized walnuts, plump raisins, crumbled blue cheese, cherry tomatoes, onions, and cucumbers tossed in a citrus vinaigrette
- Mixed Salads
- Tropical cole slaw
- Marinated mushrooms, tomatoes and cucumber
- Cannelloni, marinated roasted red bell pepper, corn, and cilantro salad
**To help determine other costs to make your event successful refer to Cost Intangibles Back to Menus Homepage
Catering Annapolis, Catering DC, Catering Baltimore, and Catering Washington DC |
