Catering and Party Menu Ideas

I like to put these dishes here as bookmarks – placeholders of sorts to help me remember them and to give you an idea of what I like to cook. Some of them still need to be “run through the mill” so to speak. Tested and refined and adjusted for what’s in season and fresh, but in general it’s the food which lives closest to my heart.

Right now – with fall and winter on the way, my emotions turn toward the hearty, warming dishes which get me through the cooler parts of the year. Grilled meats, gumbos and jambalaya. Rustic fish, poultry and beef stews with a starchy potato backbone. Rich pastas such as lasagna, tortellini and fettuccine, cannelloni and manicotti.

It’s where my heart lies. It’s the food I love to cook and eat.

Fresh Made Soups and Stews
Roasted Butternut Squash
Asparagus and Roasted Fennel Cream
Chicken Vegetable Tortellini
Brown Roux Creole Gumbo
White Bean Chicken Chili
New England or Manhattan Clam Chowder
Maryland She-Crab Soup
Chunky Chicken and White Potato with Cucumber Yogurt
Red Lentil Vegetable
Garden Fresh Gazpacho
White Bean Chicken Chili
Curried Red Lentil and Potato
Vegetable Minestrone
Beef and Red Bean Chili
Toot Ling in Broth (Toot Ling is how we say tortellini in my family)

Appetizers, Canapes and Starters
Fresh Fruit Platter
Hand Selected Mixed Cheese Platter with Fresh Fruit
Wild Mushroom and Spinach Frittata
Mini-Crab Cakes with Dijon-Tartar
Bacon Wrapped Sea Scallops with Zesty Citrus Remoulade
Lobster Avocado Salad with Jumbo Shrimp, Mixed Greens and Olives
Pan Roasted Turkish Cigars – Sheep Feta with Spinach in Roasted Filo
Fresh made Spanakopita Burek
Fresh Crepes Stuffed with Smoked Salmon, Cream Cheese and Chives
Confit Duck in Phyllo with Raspberry Balsamic Reduction
Roasted Andoulli Sausage Canape- with Onions, Tomato and Creamy Country Mustard
Crab Stuffed Mushroom
Veggie Stuffed Mushroom – with Red Peppers Fresh Cheese and Mixed Nuts

Pierogies in Brown Sage Butter with Onion

Chicken and Beef Satay with Asian Dipping Sauce

Individual and Family Style Entrees


PRG Chicken – Chicken Breast and Rigatoni Pasta tossed with our
Pink Roasted Garlic Cream Sauce

Classic Meat Lasagna Home Made and Piled High – Served with Sauce

Home Made Mac-n-Cheese Topped with Toasted Panko Break Crumbs

Veggie Lasagna- Traditional Lasagna with Layers of Eggplant – Mushroom – Squash – Spinach

House Made Baked Cannelloni

Seafood Lasagna (Lobster, crab, shrimp, scallops)

Shrimp and Salmon Fettucini Alfredo

Linguini Carbonara with Peas

Five-Cheese Baked Rigatoni

Beef, Pork, Lamb and Veal

Country Beef Stew with Mashed Potato and Root Vegetables

Herb Italian Sausage Roasted and Served with Pan Jus and Home Made Mash

Pork Tenderloin Medallions with Roasted Garlic Mashed Potatoes

House Prime Rib Roast with Beef Jus

Seasoned Rack of Lamb with Mint Grape Compote

Veal and Lamb Kofte with Cucumber Yogurt & Spicy Tomato Curry Sauces

Corned Beef and Cabbage with Red Potatoes

Pan Roasted Boneless Pork Chop with Mushroom Red Wine Reduction

Fillet Mignon with Wild Mushroom Red Wine Reduction

Pulled Pork Shoulder Barbeque

Steak Pizzaiola over Linguine

Slow Roasted Beef Chuck with Celery, Carrot and Pearl Onions

Braised Pork Shoulder with Red Potatoes and Root Vegetables

Slow Roasted Beef Ribs with Barbeque or Honey Ginger Soy

Boneless Leg of Lamb – Roasted with Fresh Herbs and Garlic

Poultry and Game

Herb Roasted Half Chicken Served with Brown Roux Mushroom Gravy

Wedding Party Chicken – Double Roasted Legs of Chicken in a Zesty Tomato Sauce

Seared Duck Breast with Confit Legs over Wilted Spinach

Boneless Breast of Chicken Pan Roasted and Served Marsala or Picatta

Roasted Turkey and Brown Roux Mushroom Gravy
Fish and Seafood
Pan Roasted Halibut or Sea Bass – with Asparagus and Roasted Corn and Tomato Salad

Baked Wild Salmon in Puff Pastry

Pan Seared Salmon with Potato Pancakes and Country Mustard Cream


Wild Mushroom and Spinach Frittata with Goat Cheese
Creole and Cajun
Creole Jambalaya

Brown Roux Creole Seafood Gumbo Served with Rice

Slow Cooked Red Beans and Rice with Tasso and Andouille

Cajun Shrimp Etouffee



Hot Ham and Swiss on Rye with Sauerkraut and Island Dressing
House Roasted Chicken Breast
House Roasted Turkey Breast
House Roast Beef Rib Horseradish Dill Sauce
Corned Beef
Grilled Veggie Sandwich – Eggplant, Red Pepper, Portabella Mushrooms with Olive Tapenade

Potatoes Au Gratin
Fresh Green Beans
Eggplant Au Gratin
Potatoes Dauphinoise
Roasted Garlic Mashed Potatoes
Roasted Corn and Tomato Salad
Basmati or Jasmine Rice Pilaf
Rosemary Roasted Redskin Potatoes
Fresh Made Creamy Mashed Potatoes
Roasted Sweet Potato Wedges

For specific menu questions and ideas, event planning assistance and coordination, please send me an email and let me know how I can help.