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
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
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
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: 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’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
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
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
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