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  • Dinner Menu


    Most items on this menu are appropriate for drop off events.  Catherine’s Catering will provide staff if requested.  All items for drop off will be packaged in recyclable oven safe aluminum pans with reheating instructions.

    All dinner options make great Personnel Cheffing meals.

    As prices fluctuate due to market and seasonal availability, Catherine’s Catering likes to create a menu with our clients based on their personal tastes and budget.  Prices also depend on number of guests and length of event.

    Dinner Ideas

    Coq au Vin
    A classic French comfort food- Browned chicken in a sauce of
    pearl onions, mushrooms, rich red wine and herbs

    Balsamic Chicken
    Chicken strips with sautéed of red, yellow and orange peppers
    in a balsamic, basil reduction.

    Lemon Chicken
    Whole chicken breasts marinated and baked in garlic, lemon and rosemary.

    Chicken with Ricotta
    Individual breasts stuffed with ricotta, herbs and asiago.
    Lightly breaded- served golden.

    Cornish Game Hens
    Individual hens seasoned with fresh herbs

    Beouf Bourguignon
    The classic beef stew with tender beef steeped in cabernet and lots of flavor.

    Flank Steak
    Marinated and grilled to perfection.  Sliced thin and served with fresh horseradish sauce.

    Ground beef and pork with all the right seasonings- wrapped in bacon.

    Pepper-Crusted Filet Mignon with Blue Cheese and Chive Butter
    Simply coated in crushed peppercorns and pan seared.
    Topped with blue cheese and chive butter.

    Sausage Lasagna
    Sweet and mild Italian sausages with herbed ricotta, mozzarella and asiago.

    Vegetable Lasagna
    Grilled portabellas, zucini and red peppers with herbed ricotta, mozzarella and asaigo.

    Pasta Primavera
    Steamed broccoli, asparagus and cherry tomatoes in garlic olive oil.
    Topped with fresh parmesan and basil.

    Add chicken
    Add shrimp
    Add salmon

    Stuffed Shells
    Ricotta ,herbs and garlic with asiago in home made marinara.

    Baked Ziti
    Sautéed eggplant,  red peppers, sausage and herbed ricotta
    with home made marinara.

    Poached Salmon
    Prepared with white wine and bay leaf.  Served with a dill sauce

    Shrimp Scampi
    Large deveined shrimp sautéed in garlic and white wine.
    Served over fettuccine

    Crab Cakes with Remoulade
    Chesapeake crab with a hint of Dijon and seasonings.
    Served with a classic remoulade.

    Salmon Cakes
    Fresh salmon with a hint of heat

    A Provincial fish soup- full of shrimp, mussels, white fish with garlic,
    onion, saffron and so much more.

    Steak Tacos

    Scallops with Sun Gold Tomatoes

    Tennessee Spicy Hot Chicken

    Grilled Salt and Pepper Skirt Steak

    Pasta with Zucchini and Leeks

    Slow Cooked Salmon with Turnips and Swiss Chard

    Pasta with Chard, Corn and Home Made Ricotta

    Butter Roasted Salmon with Baby Potatoes and Herbed Creme Fraiche


    Grilled Asparagus with a Touch of Balsamic
    Poached Asparagus with Asiago
    Broccoli with Cherry Tomatoes and Tarragon
    Tomato, Basil and Mozzarella with Olive Oil and Sea Salt
    Root Vegetables
    Oven Roasted Spaghetti Squash
    Wild Rice with Pecans
    Oven Roasted Red Potatoes
    Mashed Potatoes
    Garlic Mashed Potatoes
    Sautéed Spinach
    Carrot Pancakes with Yogurt
    Poached Baby Vegetables with Caper Mayo
    Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette
    Potato Tartin with Goat Cheese and Oregano Sweet Potato Wedges


    Garden Salad
    Romaine with cherry tomatoes, carrots and cucumbers with choice of dressing.

    Greek Salad
    Romaine with fresh feta, kalamata olives, cherry tomatoes, red onions and
    pepperoncinis with Greek dressing.

    Caesar Salad
    Romaine with home made croutons, shaved parmesan and home made Caesar dressing.

    Spinach Salad
    Crisp bacon, sautéed mushrooms, red onion and bleu cheese crumbles over
    baby spinach.  Served with a sweet vinaigrette.

    Panzanella Salad
    Crusty French baguette, cherry tomatoes, goat cheese and balsamic vinegar
    make for this tasty “bread” salad.

    Salad Nicoise
    Seared tuna with green beans, new potatoes, cherry tomatoes, hard boiled egg,
    marinated black olives, capers, red onion over butter lettuce.   Served with vinaigrette of choice.

    Roasted Red Pepper with Feta and Chives

    Peaches with Burrata and Tarragon

    German Potato Salad

    Stuffed Onions

    Roasted Butternut Squash with Sweet Spices, Lime and Green Chilies

    Ratatouille Vegetarian Paella

    This is just a sampling of our large repertoire.  We have much more to offer… Did we miss something you are looking for?  Let us know!