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Bar Mitzvah

PASSED HORS D’OEUVRES:   Salt Cod Cakes with Lemon Aioli Sweet Potato and Parsnip Latkes with Ginger-Apple Chutney […]

Bat Mitzvah

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

Cocktail Party with Raw Bar

PASSED HORS D’OEUVRES: Salt Cod Cakes with Lemon Aioli and Tomatillo-Radish Salsa Grilled Beef Tenderloin with Red Onion […]

Dessert Reception

DESSERT BUFFET: Chocolate Blackout Cake with Chocolate Ganache Lemon Meringue Cake with Lemon Curd Blueberry Cheesecake with Fresh […]

Holiday Dinner

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

Latin Themed Party

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

New England Clambake

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

New Orleans Jazz Brunch

  BREAKFAST BUFFET:   Chanterelle and Sage Egg-White Frittata Souffléd Frittata with Leeks, Tomatoes, and Goat Cheese Traditional […]

Seated Dinner Party

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

Vegan Dinner Party

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