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