COLLECTIVE CATERING
MENU
Hot H'orderves
per 50 pieces​
​
​$90
Barbeque/Swedish Meatballs
Buffalo Wings
Toasted Ravioli w/ Marinara Sauce
Mini Quiche
Vegetable Quesadillas​
​
$120
Jerked Chicken Quesadillas
Buffalo Tenders w/ Honey Mustard
​
$150
Crab Rangoon
General Tso Chicken
Vegetable Egg Roll w/ Spicy Mustard
Stuffed Mushroom Caps (Sausage)
​
$180
Maryland Lump Crab Cake
Bacon Wrapped Scallops
Shrimp Won Ton
​
$240
Baby Lamb Chop w/ Mint Sauce
​
​
​
​
​​
​​
​
​
Cold H'orderves
Per 50 pieces
​
$90
Bruchetta
​
$120
Assorted Petit Fours
Assorted Canapes
​
​
$150
Jumbo Shrimp on Ice w/ Cocktail Sauce
Aparagus wrapped in Prosciutto
​
​
​
​
​
​Platters
​
Domestic Cheese:
Pepper Jack, Swiss, and Cheddar
Fruit Garnish
Assorted Wafer Crackers
​
25-50 guests $180
50-75 guests $270
75-100 guests $330
​
Crudites/Relish
​Fresh Carrots, Cauliflower, Broccoli, Bell Peppers
Dill Dip & Ranch Dip
25-50 guests $150
50-75 guests $240
75-100 guests $300
Fresh Fruit
Cantaloupe, Honeydew Melon,
Strawberries, and Pineapple
Fruit Dipping Sauce
25-50 guests $150
50-75 guests $240
75-100 guests $300
​
Carved
​All carved items require a Chef
One Chef per guest $90
All items served with a Baby Croissant
​
Chili Rub Salmon $150
serves 30
Capers, Red Onions, Sliced Lemon Disc
​
Smoked Turkey Breast $210
serves 40
Dijonaise Sauce
Honey Baked Ham $180
serves 70
Stone Ground Mustard, Dijonaise
​
​Beef Tenderloin $210
serves 20
Au Jus, Horseradish Mousse
​
Rosemary Garlic Roast Pork Loin $150
​serves 30
Hoison Sauce
​
​Salads
Strawberry Spiced Walnut
Spring Mix Seasoned with Walnuts, Mandarin Oranges, Strawberries, and Sweet Onion Vinaigrette
Ceasar
Romaine Lettuce, Parmesan Cheese, Home Made Croutons, and Creamy Ceasar Dressing
Tossed Garden
Mixed Greens, Cherry Tomatoes, Juliette Cucumbers, and a Wine Vinaigrette
​
​
​
Buffets
Add charge for Tenderloin and Brisket
Two Entrees- 22
Three Entrees- 24
Includes:
-One Starch (Mashed Potatoes,
Pasta Alfredo, or Wild Rice Pilaf) and
-One Vegetable (French Green Beans,
Vegetable Medley, or Glazed Carrots)
Chicken Entrees
Marsala
Confetti
Mushroom Reduction
​
Beef Entrees
Tenderloin with Pepper Sauce
Smoked Briskets
​​
Salmon Entrees
Seared with Dill Herb Butter
Broiled with Beurre Blanc Sauce
​
Pork Entrees
Rosemary Garlic Butter and Parmesan
Pan Seared Medallions w/ Calvacios Sauce
Tilapia Entrees​
Herbed Garlic Butter and Parmesan
​
​​
​
