PASSED HORS D’OEUVRES:   Wild Mushroom Dumplings with Raspberry-Ginger Dip Vegetable Summer Roll with Soy-Ginger Dipping Sauce Seared […]

MINIMUM ORDER OF 10 PER SELECTION DINNER ENTRÉES: Velvet Chicken or Tofu Noodle Salad Chilled Lo Mein Noodles […]

ENTRÉES:   Black Pepper Encrusted Tenderloin Served with a Madeira and Stilton Sauce Roasted Prime Rib of Beef […]

PASSED HORS D’OEUVRES: Piña Colada Pineapple Shrimp with Banana-Coconut Dip Confetti Corn Fritters with Chipotle Pepper Dip Lime-Cumin […]

  STATIONARY HORS D’OUEVRES:   Summer Bruschetta with Fresh Tomato, Basil, and Buffalo Mozzarella Homemade New England Clam […]

  PASSED HORS D’OEUVRES:   Mushroom, Grape and Walnut Tartlets Seared Breast of Duck on a Wild Rice […]

From vegan, gluten-free menus to backyard barbecue, Above and Beyond Catering chefs come from incredibly diverse backgrounds with […]

PASSED HORS D’OEUVRES: Beef Satay with Spicy Thai Peanut Teriyaki Chicken Skewers with Pineapple-Teriyaki Dip Orange-Hoisin Sea Scallops […]

PASSED HORS D’OEUVRES: Piña Colada Pineapple Shrimp with Banana-Coconut Dip Pistachio Encrusted Chicken Skewers with Apricot-Lime Dip Seared […]

PASSED HORS D’OEUVRES: Mini Beef Seekh Kebab with Mint Chutney Sweet Potato and Parsnip Latkes with Ginger-Apple Chutney […]