We offer a variety of catering options for all day conferences, including a fully staffed experience with all food prepared on site, a delivery and set-up option with a few staff staying on site to maintain and clean throughout the day or a delivery and set-up option with no staff remaining.
Above and Beyond Catering is truly a custom caterer – we can create an elevated themed menu for any event. Our Chefs are familiar with foods from all cultural traditions. Working closely with your Above and Beyond event planner, there are no limitations to bringing your culinary vision to life PASSED HORS D’OEUVRES: Firecracker Tofu … Read more
Need lunch on the go? We have you covered with our delicious boxed lunches. Our Boxed/Bagged Lunches include 1 Sandwich (Minimum of 10 per type), 1 Side, 1 Dessert and 1 Beverage SANDWICH CHOICES: Far East Wasabi Spiked Tuna Salad,Mesclun, Cucumbers, Carrots, and Alfalfa Sprouts Smoked Turkey Breast, Red Onion, Mesclun, Green Apples, and Cranberry … Read more
We know how important it is to bring the team together to socialize. We have an endless range of options for your next office gathering. Our gifted team of bartenders and servers will take care of everything, so you can relax and enjoy the company! PASSED HORS D’OEUVRES: Cacio e Pepe Potato Croquettes with Tomato … Read more
There’s nothing like a company barbecue to bring the team together to share a great meal and each other’s company. We have you covered – Superb food and beverage, grills, tents, tables, chairs and of course, above and beyond service! STATIONARY HORS D’OEUVRES: Seven Layer Dip with Refried Beans, Sour Cream, Guacamole, Salsa, Monterey Jack … Read more
BREAKFAST BUFFET: Assorted Fresh Baked Muffins and Scones Accompanied by Fresh Preserves and Whipped Butter Fresh Fruit Salad Infused with Honey and Mint Garnished with Fresh Berries Roasted Vegetable Quiche Portabella, Broccoli, and Roasted Red Pepper Quiche Smoked Ham and Apple Quiche Smoked Ham, Granny Smith Apple, and Fresh Sage Smoked Salmon Platter Accompanied by … Read more
LUNCH BUFFET: Steak and Tomato Kabobs Served with an Avocado Cream Lemongrass and Curry Chicken Kabobs Served with a Fresh Tropical Salsa Israeli Cous Cous with Tomato, Cucumber, and Mint Baby Spinach and Pear Salad Baby Spinach, Sliced Bosc Pears, Spiced Pecans, and Chevre Tossed in a Citrus Vinaigrette Rustic Country Rolls Served with Whipped … Read more
PASSED HORS D’OEUVRES: Piña Colada Pineapple Shrimp with Banana-Coconut Dip Pistachio Encrusted Chicken Skewers with Apricot-Lime Dip Seared Breast of Duck on Yucca Pancakes with Tropical Salsa Wild Mushroom Pate on Toast Points Smoked Salmon Mousse and Cucumber on Herbed Crostini FIRST COURSE: Lobster Salad with Mango and Avocado Fresh Cilantro, Lobster, Diced Mango and … Read more
DESSERT BUFFET: Chocolate Blackout Cake with Chocolate Ganache Lemon Meringue Cake with Lemon Curd Blueberry Cheesecake with Fresh Berries and Whipped Cream Chocolate Caramel Tart with Pecans Raspberry White Chocolate Tart Miniature Strawberry and Elderflower Tarts with Crème Fraiche Sweet Petite Parfaits Vanilla Panna Cotta with Berry Sauce Roasted Apple Crumble Assorted Homemade Cookies, Brownies, … Read more
MINIMUM ORDER OF 10 PER SELECTION DINNER ENTRÉES: Velvet Chicken or Tofu Noodle Salad Chilled Lo Mein Noodles with Asian Vegetables tossed in Sesame Ginger Dressing Grilled Cedar Plank Salmon glazed with Maple & Whole Grain Mustard Served on a Bed of Long Grain and Wild Rice Steamed Red Snapper “Hong Kong” Style Brown Rice … Read more
STATIONARY HORS D’OEUVRES: Tropical Fruit and Cheese Presentation Seasonal Fresh Fruits and an Assortment of Hard and Soft Cheeses Served with Assorted Crackers and Baguettes Polynesian Pupu Platter Shrimp Toasts, Bacon Wrapped Pineapple, Ono Spare Ribs, Rumaki and Shrimp Ono Nui Jicama, Lemongrass, and Green Papaya Summer Rolls Served with Sweet Cucumber Dipping Sauce Crab … Read more
ENTRÉES: Black Pepper Encrusted Tenderloin Served with a Madeira and Stilton Sauce Roasted Prime Rib of Beef Accompanied by a Shitake Mushroom Aus Ju Roasted Holiday Goose Served with Apple, Pear and Cranberry Stuffing Fresh Brined Ham with Apple Cider & Brown Sugar Glaze Crown Roast of Pork with Baked Apples Maple Roasted Turkey Breast … Read more
PASSED HORS D’OEUVRES: Mini Beef Seekh Kebab with Mint Chutney Sweet Potato and Parsnip Latkes with Ginger-Apple Chutney Tandoori Duck on Pappadam with South Indian Tomato Chutney Potato and Pea Samosas with Tamarind and Date Chutney Seared Tuna on Sesame Tartlets with Wasabi Aioli STATIONARY HORS D’OEUVRES: Cheese Board Selection of International & Domestic Gourmet … Read more
INTERNATIONAL FOOD AND WINE TASTING CALIFORNIA HORS D’OEUVRE STATION: Mini Crab Quesadillas Avocado, Corn, Red Bell Pepper, Cilantro and Monterey Jack Cheese Served with Tropical Salsa and Lime-Cilantro Sour Cream Spicy Duck Summer Rolls Spicy Duck, Asian Slaw in a Rice Paper Summer Roll with Spicy Thai Chili Sauce Wasabi Tuna Mini Rollups Seared Tuna … Read more
Passed HORS D’OEUVRES: Pumpkin and Pecorino Arancini with a Maple Aioli [Veg] Yukon Gold Potato Latkes Topped with Ginger-Apple Chutney and Sour Cream [Veg] Crispy Chicken Parmesan Spring Roll Served with a Marina Dip Duck Confit on a Polenta Cake with a Cherry Balsamic Reduction [GF] Tenderloin, Brie and Caramelized Onion Mini Popover with Remoulade … Read more
PASSED HORS D’OEUVRES: Piña Colada Pineapple Shrimp with Banana-Coconut Dip Confetti Corn Fritters with Chipotle Pepper Dip Lime-Cumin Spiced Chicken Skewer with Cool Tomato Jam Grilled Swordfish Served on Ginger Jalapeno Rice Cakes with Red Pepper Aioli Corn Tortilla Cups with Seafood Ceviche and Mango Salsa DINNER BUFFET: Grilled Flank Steak with Fresh Chimichurri … Read more
STATIONARY HORS D’OEUVRES: Tomato, Spinach, and Whole Grain Tortilla Strips with a Hint of Cayenne Served with Tomato Salsa and Chunky Guacamole Assorted Mini Empanadas Black Bean, Portabella, Tomatillo, & Cheddar Smoked Chicken, Red Onion, Cilantro & Monterey Jack Crab, Avocado, Corn, Red Bell Pepper, Cilantro, and Monterey Jack Served with Lime-Cilantro Sour Cream Assorted … Read more
STATIONARY HORS D’OUEVRES: Summer Bruschetta with Fresh Tomato, Basil, and Buffalo Mozzarella Homemade New England Clam Chowder Served with Oyster Crackers DINNER BUFFET: New England Lobsters Served with Drawn Butter and Lemon Wedges Barbecued Wood Grilled Statler Chicken Breast Fresh Steamed Little Neck Clams and Mussels in Garlic and White Wine Broth Steamed … Read more
BRUNCH BUFFET: Chanterelle and Sage Egg-White Frittata Souffléd Frittata with Leeks, Tomatoes, and Goat Cheese Traditional Eggs Benedict Poached Eggs atop Holland Rusks and Canadian Bacon with Hollandaise Sauce Poached Eggs and Smoked Salmon atop Toast Crumpets with Dill Béarnaise Linguica Sausages, Sweet Bacon, and Sausage Links Brunch Potatoes with Vidalia Onion and Red … Read more
PASSED HORS D’OEUVRES: Whipped Chèvre on a Saffron Risotto Cake with Crispy Leeks [VEG] Seared Tuna on Sesame Tartlets with Micro Greens and Wasabi Aioli Duck Confit on a Polenta Cake with a Cherry Balsamic Reduction [GF] Tenderloin, Brie and Caramelized Onion Mini Popover with Remoulade SOUP COURSE: Puree of Butternut Squash and Apple … Read more
PASSED HORS D’OEUVRES: Watermelon Cubes with Feta, Mint and a Balsamic Drizzle Lobster and Corn Fritter with a Tarragon Aioli & Lemon Zest Mini Chicken Gyro with Greek Salsa & Tzatziki on a Mini Pita Classic Steak Tartare on Toasted Brioche Rounds with Cognac Creme Fraiche & Sliced Cornichon STATIONARY HORS D’OEUVRES: Cheese Board Chef’s … Read more
TURKEY: Citrus and Herb Butter Roasted Whole Turkey -or- Maple Roasted Whole Turkey SIDES: Includes Traditional Turkey Gravy for Turkey and Mashed Potatoes Traditional Bread Stuffing with Celery and Carrots Seasoned with Rosemary & Thyme Roasted Garlic Mashed Potatoes Homemade Orange Zested Cranberry Sauce Roasted Brussels Sprouts with Pancetta Maple Glazed French Carrots Green Beans … Read more
From vegan, gluten-free menus to backyard barbecue, Above and Beyond Catering chefs come from incredibly diverse backgrounds with eclectic tastes and exacting palates. We’re always testing new menus and pairing new flavors and textures. Our kitchen staff is always excited to go beyond the ordinary to create an extraordinary experience for your next vegan party, … Read more
PASSED HORS D’OEUVRES: Grilled Thai Shrimp with Tomatillo Cocktail Sauce Seared Tuna on a Sesame Tartlet with Wasabi Aioli Fresh Mozzarella, Sliced Tomato and Fresh Basil on Pesto-Olive Oil Bruschetta Grilled Moroccan-Spiced Chicken Skewers with Rosemary Oil Wild Mushroom Dumplings with Raspberry-Ginger Dip KID’S STATION: Country Fried Chicken Fingers Served with Barbeque … Read more