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. Due to seasonal changes most of them need to always be “run through the mill” so to speak – tested, refined and adjusted for what’s in season and fresh.  To me – when it comes to my favorite foods and dishes to prepare –  fall and winter are always just around the corner…

My  foodie emotions always seem to turn toward hearty, warming dishes which get me through the cooler parts of the year. I like them – regardless of the temperature, or weather outside. Braised 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

Pasta e Fagioli

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

Fajita #1

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

Sample Party Menu Items

Appetizer – Canape:

Smoked Salmon Mousse with Crostini and Capers
Candied Fig and Walnut with Honey White Wine Reduction
Banana Curry Chicken Lollipops
Tiger Prawn Stuffed Zucchini, Shallot Cream Cheese, Chive, Roe
Confit Duck in Filo with Balsamic Raspberry Reduction
Goat Cheese Mascarpone Stuffed Dates in Prociutto
Lobster Avocado Salad with Jumbo Shrimp
Mini Maryland Crab Cakes with Ancho Romesco Creme


Roasted Butternut Squash and Shrimp Bisque
Chicken Vegetable Tortellini
Red Lentil Potato Vegetable
Pasta e Fagioli


Fillet Mignon, Crab in Brown Butter, Sauce Bearnaise
Pork Tenderloin Medallion, Pan Jus with Roasted Garlic Mash Potato
Chicken Ballotine, Spinach, Cremini, Egg with White Wine Reduction
Braised Shoulder of Pork, Red Bliss Potato, Roasted Root Vegetable
Confit Duck Leg, Pan Seared Breast, Wilted Spinach and Wild Mushroom
Whole Salmon Side, Roasted, Maple or Teriyaki Glaze

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


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