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 […]
DESSERT BUFFET: Chocolate Blackout Cake with Chocolate Ganache Lemon Meringue Cake with Lemon Curd Blueberry Cheesecake with Fresh […]
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 […]
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 […]
From vegan, gluten-free menus to backyard barbecue, Above and Beyond Catering chefs come from incredibly diverse backgrounds with […]