BREAKFAST BUFFET: Seasonal Fresh Sliced Fruit Yogurt Cups Selection of Muffins, Croissants, and Scones Served with Butter and […]
PASSED HORS D’OEUVRES: Salt Cod Cakes with Lemon Aioli Sweet Potato and Parsnip Latkes with Ginger-Apple Chutney […]
PASSED HORS D’OEUVRES: Wild Mushroom Dumplings with Raspberry-Ginger Dip Vegetable Summer Roll with Soy-Ginger Dipping Sauce Seared […]
PASSED HORS D’OEUVRES: Salt Cod Cakes with Lemon Aioli and Tomatillo-Radish Salsa Grilled Beef Tenderloin with Red Onion […]
BREAKFAST BUFFET: Assorted Fresh Baked Muffins and Scones Accompanied by Fresh Preserves and Whipped Butter Fresh Fruit Salad […]
PASSED HORS D’OEUVRES: Confetti Corn Fritters with Chipotle Pepper Aioli Smoked Chicken Skewers with Peach-Habanera Dip Grilled Shrimp […]
LUNCH BUFFET: Steak and Tomato Kabobs Served with an Avocado Cream Lemongrass and Curry Chicken Kabobs Served with […]
DESSERT BUFFET: Chocolate Blackout Cake with Chocolate Ganache Lemon Meringue Cake with Lemon Curd Blueberry Cheesecake with Fresh […]
MINIMUM ORDER OF 10 PER SELECTION DINNER ENTRÉES: Velvet Chicken or Tofu Noodle Salad Chilled Lo Mein Noodles […]
STATIONARY HORS D’OEUVRES: Tropical Fruit and Cheese Presentation Seasonal Fresh Fruits and an Assortment of Hard and Soft […]
ENTRÉES: Black Pepper Encrusted Tenderloin Served with a Madeira and Stilton Sauce Roasted Prime Rib of Beef […]
INTERNATIONAL FOOD AND WINE TASTING CALIFORNIA HORS D’OEUVRE STATION: Mini Crab Quesadillas Avocado, Corn, Red Bell Pepper, Cilantro […]
PASSED HORS D’OEUVRES: Piña Colada Pineapple Shrimp with Banana-Coconut Dip Confetti Corn Fritters with Chipotle Pepper Dip Lime-Cumin […]
STATIONARY HORS D’OEUVRES: Tomato, Spinach, and Whole Grain Tortilla Strips with a Hint of Cayenne Served with Tomato […]
STATIONARY HORS D’OUEVRES: Summer Bruschetta with Fresh Tomato, Basil, and Buffalo Mozzarella Homemade New England Clam […]
BREAKFAST BUFFET: Chanterelle and Sage Egg-White Frittata Souffléd Frittata with Leeks, Tomatoes, and Goat Cheese Traditional […]
PASSED HORS D’OEUVRES: Mushroom, Grape and Walnut Tartlets Seared Breast of Duck on a Wild Rice […]
ALL LUNCHES TO INCLUDE ONE ITEM FROM EACH OF THE FOLLOWING CATEGORIES, BUT ONLY ONE SELECTION FOR EVERY […]
TURKEY: Citrus and Herb Butter Roasted Whole Turkey -or- Maple Roasted Whole Turkey SIDES: Includes Traditional Turkey Gravy […]
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 […]
STATIONARY HORS D’OEUVRES: Warm Spinach Dip Made with Fresh Spinach, Mascarpone Cheese, and Artichoke Hearts Served with Toasted […]
PASSED HORS D’OEUVRES: Confetti Corn Fritters with Chipotle-Lime Dip Pecan Encrusted Chicken with Hickory Smoked Barbecue Sauce Piña […]
PASSED HORS D’OEUVRES: Grilled Thai Shrimp with Tomatillo Cocktail Sauce Seared Tuna on a Sesame Tartlet with […]