Catering Annapolis - Bethesda Catering and we cater to Annapolis


Phone 410-280-1563 Fax 410-280-2742 Cellular 410-991-5947 Email occasionsbycheryl@Comcast.net
	Catering Annapolis, Catering DC, Catering Baltimore Wedding and Special Occasions Catering Menu "ADAM'S" CATERING MENU $17.95/guest based on 75 guest minimum Service: Stationary Hors d’ oeuvres and Dinner Buffet Stationary Hors d' oeuvres Crudités and Dip Assorted raw vegetables served with a bread bowl of onion dip Baked Brie with Apricot Glaze Served with sliced French 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 Swedish Meatballs Savory cocktail size meatballs in a brown sauce with sour cream Buffet Catering Service (sit down) Bread Basket Basket full of fresh baked dinner rolls served with whipped butted Tossed Salad Mixed leafy greens, tomatoes, onions, cucumbers and carrots tossed in balsamic vinaigrette Roast Top Round of Beef (add $2.00 per guest to upgrade to top sirloin) Slow roasted dry rubbed top round of beef cooked medium-rare served au jus and horseradish sauce Baked Spiral 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 Roasted Parsley Potatoes Roasted red bliss potatoes tossed in a parsley herb butter Pasta and Three Cheeses Our gourmet version of macaroni and cheese using cheddar, parmesan and Swiss cheese Green Beans in Brown Butter Green beans tossed in a nutty brown butter To help determine other costs to make your event successful refer to Cost Intangibles ------------------------------------------------------------------------------------- "Madison" Catering Menu $22.95/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres and Dinner Buffet Stationary Hors d' oeuvres Executive Display Fresh Fruit and Crudités served with a roasted garlic spinach dip International Cheese Board Baked Brie with blueberry topping Gouda, Havarti, Fontina, Cheddar, and Gorgonzola Sliced baguettes, assorted crackers and gourmet mustards 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 Swedish Meatballs Savory cocktail size meatballs in a brown sauce with sour cream Butler Service “ Eastern Shore Style” Crab Balls Sweet blue crab claw meat in these tasty nuggets served with cocktail sauce Chicken Sate Skewered and grilled marinated sliced chicken served with Thai peanut sauce Brie Croustades Warm brie in flaky pasty cups Crostini with Red Pepper Coulis Baguette sliced croutons topped with a coulis of roasted red peppers, onions, and fennel finish with shaved Parmesan Buffet Catering Service (sit down) American Bread Basket Basket full of fresh baked rolls, muffins and flatbread served with whipped butter Marinated Tomatoes and Mushrooms Fresh tomatoes, red onions, mushrooms, and cucumbers married in basil vinaigrette Roast Sirloin of Beef Slow roasted top sirloin seasoned with a dry rub cooked medium-rare or to your liking served au jus and horseradish sauce Chicken Marsala Scaloppini of chicken with mushrooms served in Marsala sauce Roasted Parsley Potatoes Roasted red bliss potatoes tossed in parsley herb butter Green Bean Almandine Greens tossed in brown butter finished with toasted almonds To help determine other costs to make your event successful refer to Cost Intangibles ------------------------------------------------------------------------------------- "Roosevelt" Catering Menu $25.95/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres, Salad served American Service and Dinner Buffet Stationary Hors d' oeuvres Executive Display Fresh Fruit and Crudités served with a roasted garlic spinach dip International Cheese Board Baked Brie with blueberry topping Gouda, Havarti, Cheddar, and Swiss Sliced baguettes, assorted crackers and gourmet mustards Maryland Crab Dip A blend of backfin crabmeat, creamy cheeses with white wine, chopped shallots, fresh herbs 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 Wraplettes 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 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 American Service (can be served on buffet) Bread Basket (bread baskets on each table) Baskets full of assorted rolls served with whipped butter Caesar Salad with Mandarin Oranges Romine lettuce tossed our homemade Caesar dressing finished with Mandarin oranges and garlic croutons Buffet Catering Service Roast Sirloin of Beef Slow roasted Premium U.S.D.A. Choice Black Angus beef top sirloin seasoned with a dry rub cooked medium-rare or to your liking served au jus and horseradish sauce Chicken Marsala with Mushrooms Scaloppini of chicken breast sautéed with mushrooms finished in Marsala wine sauce Mash Potato Extravaganza Guests finish their potatoes with favorite toppings: Chives, bacon bits, shredded cheddar, sour cream, salsa, chopped olives and whipped butter Penne Pasta Penne pasta tossed in pesto Vegetable Medley in Scallion Butter Cauliflower, broccoli, carrots, green beans and bell peppers tossed in scallion butter To help determine other costs to make your event successful refer to Cost Intangibles ------------------------------------------------------------------------------------- "Jackson" Catering Menu $29.95/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres, Salad served American Service and Dinner Buffet Stationary Hors d' oeuvres Presidential Display Fresh Fruit and Crudités served with a roasted garlic spinach dip International Cheese Board Baked Brie with toasted almonds Gouda, Havarti, Cheddar, and Swiss Antipasto Genoa salami, pepperoni, prosciutto, roasted red bell peppers, eggplant roulades, vegetables, marinated mushrooms, artichoke hearts, hot cherry peppers and assorted olives Served with sliced baguettes, crostini, assorted crackers and gourmet mustards Maryland Crab Dip A blend of backfin crabmeat, soft herb and cheddar cheese, white wine reduction, and minced shallots, accompanied with sliced baguettes and assorted crackers 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 Frito Dipper Chips Beef Taquitos Tortillas filled with seasoned braised beef then fried till crisp Butler Service Shrimp Cocktail Steamed jumbo peel and deveined shrimp served with cocktail sauce Scallops and Bacon Sea Scallops wrapped in blanched bacon then baked till bacon is crisp finished with BBQ sauce “ Maryland Style” Crab Balls Backfin crab meat in these tasty nuggets served tartar and cocktail sauce Cherry Tomatoes stuffed with Fresh Mozzarella Hollowed out cherry tomatoes stuffed with fresh mozzarella and pesto American Service (can be served on buffet) Bread Basket (bread baskets on each table) Baskets full of assorted rolls served with whipped butter Cheryl's Signature Salad Field greens, candied walnuts, crumbled blue cheese, plump raisins, shredded carrots, tomatoes and onions tossed in a lemon and balsamic vinaigrette Buffet Catering Service 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 Merlot sauce Salmon Piccata Baked Salmon finished with a lemon caper butter sauce Roasted Rosemary Potatoes Roasted petite red potatoes tossed in butter and fresh rosemary Glazed Carrots with Fennel Buttered baby carrots with honey, fennel, and parsley Ginger Broccoli Steamed broccoli tossed in a compound fresh ginger butter To help determine other costs to make your event successful refer to Cost Intangibles ------------------------------------------------------------------------------------- "Kennedy" Catering Menu $36.75/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres, Salad served American Service and Dinner Buffet Stationary Hors d' oeuvres Presidential Display Fresh Fruit and Crudités served with a roasted garlic spinach dip International Cheese Board Baked Brie with blueberry topping Gouda, Havarti, Cheddar, and Swiss Antipasto Genoa salami, pepperoni, prosciutto, marinated roasted red bell peppers, eggplant roulades, vegetables, marinated mushrooms, artichoke hearts, hot cherry peppers and assorted olives Served with sliced baguettes, crostini, assorted crackers and gourmet mustards Maryland Crab Dip A blend of backfin crabmeat, soft herb and cheddar cheese, white wine reduction, and minced shallots, accompanied with sliced baguettes and assorted crackers Shrimp Tree served with Three Dipping Sauces Festive tree full of jumbo shrimp and fresh fruit Traditional Cocktail Sauce Verde Basil Sauce Coconut and Pineapple Sauce Butler Service Crab Imperial in Croustades Baked lump crab imperial in these petite paste shells Gravlax with Horseradish Thin sliced in house cured salmon rolled in horseradish sauce atop a crostini garnished with scallions Spanakopita Phyllo pastry triangles filled with sautéed garlic and onions, spinach, ricotta, parmesan and feta Chicken Sate Skewered and grilled marinated sliced chicken breast served with Thai peanut sauce American Service (can be served on buffet) Bread Basket (bread baskets on each table) Baskets full of assorted rolls served with whipped butter Cheryl's Signature Caesar Salad Romaine lettuce, candied walnuts, crumbled blue cheese, plump raisins, shredded carrots, tomatoes and onions tossed in our homemade Caesar dressing topped with croutons Buffet Catering Service Prime Rib Premium U.S.D.A. Choice Black Angus beef boneless prime rib slow cooked medium rare or to your liking served with horseradish sauce and au jus Seafood Enchilada Conquistador A twist to seafood Newburg with crab, scallops, shrimp, and langostinoes in a savory Newburg sauce rolled in flour tortillas laced with more sauce, melted Jack cheese and a tomato salsa Garlic Dill New Potatoes Roasted turned small red potatoes tossed in a fresh dill garlic butter Oriental Broccoli with Cashews Broccoli and shredded carrots in an Asian sauce topped with cashews To help determine other costs to make your event successful refer to Cost Intangibles ------------------------------------------------------------------------------------- " Jefferson ” Catering Menu $48.95/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres, Seafood Station, Salad served American Service and Dinner Buffet Stationary Hors d' oeuvres Royal Display Fresh fruit and raw vegetables served with a roasted garlic artichoke dip Chocolate Fountain Flowing chocolate for fresh fruit dipping International Cheese Board Baked Brie with blueberry topping Gouda, Havarti, Cheddar, and Swiss Antipasto Genoa salami, pepperoni, prosciutto, marinated roasted red bell peppers, eggplant roulades, marinated mushrooms, artichoke hearts, hot cherry peppers and assorted olives Served with sliced baguettes, crostini, assorted crackers and gourmet mustards Maryland Crab Dip A blend of backfin crabmeat, soft herb and cheddar cheese, white wine reduction, and minced shallots, accompanied with sliced baguettes and assorted crackers Seafood Station Poached Whole 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 Raw bar is accompanied with saltines, cocktail sauce, lemons, minced onions and horseradish Butler Service Shrimp Duo Jumbo shrimp cocktail served with cocktail sauce Danish shrimp Chicken Cordon Bleu Fried scaloppini of chicken roulades filled with ham and Swiss cheese cut into pinwheel bites Spanakopitta Phyllo pastry triangles filled with ricotta, parmesan and feta cheese, garlic, onions and spinach Mushroom Clam Casino Baked mushroom caps stuffed with clams, bell peppers, onion, parmesan and garlic butter topped with bacon Baby Rack of Lamb Roast rack of lamb "French cut" mini chops served with mint demi-glace American Service (can be served on buffet) Bread Basket (bread baskets on each table) Baskets full of assorted rolls served with whipped butter Cheryl's Signature Caesar Salad Romaine lettuce, candied walnuts, crumbled blue cheese, plump raisins, shredded carrots, tomatoes and onions tossed in our homemade Caesar dressing topped with croutons Buffet Catering Service Prime Rib Premium U.S.D.A. Choice Black Angus beef boneless prime rib slow cooked medium rare or to your liking served with horseradish sauce and au jus Jumbo Lump Crab Cakes (eleven 3 ¼ ounce crab cakes per ten guests) Only jumbo lump crabmeat in these crab cakes served with remoulade sauce Eggplant Roulades Fried eggplant rolled and filled with mozzarella and ricotta cheese topped with marinara sauce Dauphinoise Potatoes Baked layers of thin sliced potatoes, cream and parmesan topped with parmesan crumb crust Oriental Broccoli with Cashews Broccoli and shredded carrots in an Asian sauce topped with cashews Mediterranean Grilled Vegetables brushed with Olive Oil and Herbs Grilled sliced eggplant, zucchini, carrots, asparagus, onion, bell peppers and Roma tomatoes To help determine other costs to make your event successful refer to Cost Intangibles --------------------------------------------------------------------------------------------------- " Lincoln " Catering Menu $62.95/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres, Raw Bar, Salad served American Service and Dinner Buffet Stationary Hors d' oeuvres Royal Display Fresh fruit and raw vegetables served with a roasted garlic spinach dip Chocolate Fountain Flowing chocolate for fresh fruit dipping International Cheese Board Baked Brie in Puff Pastry sprinkled with Cinnamon Sugar Gouda, Havarti, Cheddar, and Swiss Antipasto Genoa salami, pepperoni, prosciutto, marinated roasted red bell peppers, eggplant roulades, vegetables, marinated mushrooms, artichoke hearts, hot cherry peppers and assorted olives Served with sliced baguettes, crostini, assorted crackers and gourmet mustards Jumbo Lump Maryland Crab Dip A blend of jumbo lump crabmeat, soft herb and cheddar cheese, white wine reduction, and minced shallots, accompanied with sliced baguettes and assorted crackers Seafood and Sushi Station Poached Salmon A beautifully displayed whole Atlantic Salmon served with a cucumber dill sauce, chopped eggs, capers, minced onions, toast points and party ryes Raw Bar Oysters on the half shell Clams on the half shell Jumbo cracked blue crab claws Served with cocktail and mignonette sauce, lemon and Tabasco Assorted Sushi Rolls California Tuna Crab and Avocado Shrimp Served with wasabi, soy sauce and pickled ginger Butler Service Shrimp Cocktail Colossal U-15 shrimp cocktail served with cocktail sauce Dainty Lump Crab Cakes Lump crab in these tasty crab cakes served with remoulade sauce Chicken Cordon Bleu Fried scaloppini of chicken roulades filled with ham and Swiss cheese cut into pinwheel bites Baby Rack of Lamb Roast rack of lamb "French cut" mini chops served with mint demi-glace American Service (can be served on buffet) Bread Basket (bread baskets on each table) Baskets full of served with whipped butter Cheryl's Signature Caesar Salad with Baby Shrimp Romaine lettuce, baby shrimp, candied walnuts, crumbled blue cheese, plump raisins, shredded carrots, tomatoes and onions tossed in our homemade Caesar dressing topped with croutons Buffet Catering Service Chateaubriand Premium U.S.D.A. Choice Black Angus beef whole beef tenderloin slow cooked medium rare or to your liking served with horseradish and Béarnaise sauce Shrimp Stuffed with Crab Imperial Baked jumbo shrimp stuffed with lump crab finished with imperial topping Chicken Piccata Sautéed scaloppini of chicken in caper lemon butter sauce Roasted Parsley Potatoes Roasted baby red potatoes tossed in parsley butter Vegetable Medley in Scallion Butter Cauliflower, broccoli, carrots, green beans, asparagus and bell peppers tossed in scallion butter *To help determine other costs to make your event successful refer to Cost Intangibles ---------------------------------------------------------------------------------------------------* " Washington " Catering Menu $75.75/guest – price based on 75 guest minimum Service: Stationary and Butlered Hors d' oeuvres, Food Stations and Dinner Buffet Stationary Hors d' oeuvres Royal Display Fresh fruit and raw vegetables served with a roasted garlic spinach dip Chocolate Fountain Flowing chocolate for fresh fruit dipping International Cheese Board Baked Brie in Puff Pastry sprinkled with Cinnamon Sugar Gouda, Havarti, Cheddar, and Swiss Antipasto Genoa salami, pepperoni, prosciutto, marinated roasted red bell peppers, eggplant roulades, vegetables, marinated mushrooms, artichoke hearts, hot cherry peppers and assorted olives Served with sliced baguettes, crostini, assorted crackers and gourmet mustards Jumbo Lump Maryland Crab Dip A blend of jumbo lump crabmeat, soft herb and cheddar cheese, white wine reduction, and minced shallots, accompanied with sliced baguettes and assorted crackers Seafood and Sushi Station Poached Salmon A beautifully displayed whole Atlantic Salmon prepared with cucumber scales served with a cucumber dill sauce, chopped eggs, capers & minced onions Oyster Bar Oysters on the half shell Jumbo cracked blue crab claws Served with cocktail and mignonette sauce, lemon and Tabasco Poached Salmon A beautifully displayed whole Atlantic Salmon served with a cucumber dill sauce, chopped eggs, capers, minced onions, toast points and party ryes Assorted Sushi Rolls California Tuna Crab and Avocado Shrimp Served with wasabi, soy sauce and pickled ginger Butler Service Shrimp Cocktail with Mustard Sauce Jumbo U-15 shrimp cocktail served with a mustard dipping sauce Rack of Lamb with Mint Demi-glace Tender baby chops of "French Cut" ribs cooked to your liking served with a mint demi-glace dipping sauce Jumbo Lump Crab Imperial Croustades Jumbo lump crab imperial served in flaky pastry cups Escargot Mushroom Caps Baked mushroom caps stuffed with garlic butter and a tender escargot morsel Salad Bar Create Your Own Leafy Green Salad Mixed greens, tomatoes, cucumbers, assorted bell peppers, red onions, chick peas, beets, shredded carrots and croutons Dressings: Blue, Russian, Italian and French 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 Marinated mushrooms, tomatoes and cucumber Cannelloni beans with marinated roasted red bell pepper, corn, and cilantro salad Oriental Tortellini Salad Buffet Catering Service Bread Basket (bread baskets on each table) Baskets full of assorted rolls served with whipped butter Chateaubriand Premium U.S.D.A. Choice Black Angus beef slow cooked medium rare or to your liking served with béarnaise and horseradish sauce Sautéed Mushrooms Sliced mushrooms sautéed in garlic butter to smother your tenderloin with or just serve as a side dish Lobster Tails with Drawn Butter Succulent baked six ounce lobster tails (optional: stuff with crab imperial) Stuffed Baked Potatoes Russet potatoes skin croustades filled back with a mixture of its hollowed out potatoes, butter, bacon, cheddar and chives Mediterranean Grilled Vegetables brushed with Olive Oil and Herbs Grilled sliced eggplant, zucchini, carrots, asparagus, onion, bell peppers and Roma tomatoes Parsley Glazed Carrots Baby carrots tossed in a brown sugar parsley compound butter **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






Catering Telephone: 410-280-1563 Catering Cellular: 410-991-5947 Catering Fax: 410-280-2742 Catering Web Site www.occasionsbycheryl.com Catering Email: occasionsbycheryl@comcast.net Catering Postal address: 3 Victor Pkwy, Annapolis, MD 21403

Catering Annapolis, Catering DC, Catering Baltimore

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

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