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    WEDDINGS

    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.


    Option 1:

    Heavy Hors d’oeuvres – For up to 100,  Passed and stationary

    Crab Cakes
    Fresh Chesapeake crab with a dash of Dijon and seasonings.
    Served with a roasted red pepper puree

    Prosciutto and Shrimp
    Large deveined shrimp marinated in garlic, rosemary and olive oil.
    Wrapped in thinly sliced prosciutto and sautéed

    Spicy Shrimp Cocktail
    Large deveined shrimp tossed with spices and garlic.
    Sauteed til pink and served with fresh cocktail sauce.

    Spicy Seattle Tuna Rolls
    Sashimi grade tuna with green Thai chilies, ginger, scallions and
    thinly sliced cucumbers.

    Smoked Salmon Canapés
    Wild Alaskan salmon served on pumpernickel points with crème fraiche, capers and dill  $27/doz

    Grilled Swordfish on Jalapeno Cakes

    Thai Spring Rolls
    Rice paper wrapped shrimp, cabbage and fresh herbs with a hoisin dipping sauce

    Empanadas
    Pastry turnovers filled with ground beef, hard boiled egg, tomato and seasonings.

    Asparagus and Prosciutto
    Freshly steamed asparagus wrapped in prosciutto with asiago and
    wrapped in phyllo.  Baked til golden.

    Spicy Pork Kabobs
    Lean pork marinated in garlic, coriander, paprika and cumin with a hint of lemon.
    Grilled on skewers.

    Spanish Meatballs
    Ground pork seasoned with cilantro, cayenne, allspice and coriander with
    a chipotle red sauce.

    Mini Pizzas
    Your choice of thinly sliced sautéed potatoes with crisp bacon and fresh feta…
    Or sautéed 3 pepper with fresh mozzarella  or Garlic sauted spinach with goat cheese

    Spanakopita
    Sautéed spinach in garlic with hint of nutmeg.  Mixed with feta and dill wrapped in phyllo.

    Roasted Potatoes with Aioli
    Oven roasted baby red potatoes served with creamy garlic spread

    Brushetta
    Seasonal tomatoes marinated with garlic, olive oil, basil and asiago.
    Served with baked baguette points.

    Stuffed Mushrooms
    Large mushroom caps stuffed with goat cheese, basil, tarragon and thyme.
    Topped with fresh bread crumbs and baked till golden.

    Carmalized Onion and Brie Tartlettes 

    Chicken Satay
    Chicken strips coated in fresh ginger, tabasco and cilanto.
    Served with traditional peanut sauce.

    Chicken Quesadillas
    Spice rubbed chicken strips with caramelized onions and pepper jack cheese.
    Wrapped in tortilla and pan seared til golden

    Roasted Pepper Quesadillas
    Red, yellow and orange peppers sautéed with pepper jack cheese.
    Wrapped in tortilla and pan seared til golden

    Mediterranean Tray– with assorted hummus, tapenade,
    gourmet cheeses and marinated olives

    Antipasto Tray
    Fresh mozzarella, roasted red peppers, figs, artichokes, pecorino cheese, provolone, sopressata,
    salami, prosciutto, pepperoncini, marinated olives, peppadew peppers and fresh bread sticks.

    Grilled Veggies
    Asparagus,  tri color peppers, zucchini, squash and portabella
    mushrooms with a balsamic reduction

    Crudités
    Steamed asparagus and broccoli with carrots, cherry tomatoes and
    tri colored peppers.  Served with choice of dip.

    Imported Cheese and Fruit 

    Brie en Brioche

    *Prices subject to change based on market and seasonal availability.


    Option 2:

    Buffet- For up to 100

    The Following are suggestions only- We are open to your ideas…

    •  Plated First Course
    • Chopped Caesar Salad with Homemade Parmesan Croutons

    OR

    • Herb Mix Salad with Peppercorn Goat Cheese and Raspberry Vinaigrette

    Buffet -Pick two items:

    Poached Salmon with Cucumber Dill Sauce

     Ricotta and Herb Stuffed Chicken Breast

    Roasted Loin of Pork with a Bourbon Glaze

    Flank Steak with Horseradish

    (just suggestions… see our dinner menu for more ideas)

    Sides

     Herb Roasted Fingerling Potatoes

    Wild Rice with Pecans

    Seasonal Grilled Vegetables with Balsamic Glaze

    Baby Carrots and Snap Peas with tarragon

    Wedding Cake

    • Client to provide cake to be cut and served by Catherine’s Catering
    • We are happy to advise on your cake- or go the untraditional route and have a variety of desserts prepared by us.

    Option 3:

    Plated Meal

    First Course:

    • Salad of Maiche and Arugala

    OR

    • Herb Mix Salad with Peppercorn Goat Cheese and Raspberry Vinaigrette

    Main Course – Choose two items:

    Salmon Wrapped in Phyllo with Julienned Vegetables

    Lemon Chicken with Rosemary and Garlic

    Filet Stuffed with Goat Cheese, Roasted Red Peppers and Spinach

    Wild Mushroom Ravioli

    (just suggestions… see our dinner menu for more ideas)

    Sides – Choose two items:

    Roasted Three Potato Medley

    Sage Blue Mashed Yukon Gold Potatoes

    Wild Rice with Pecans

    Oven Roasted Spaghetti Squash

    Wedding Cake

    • Client to provide cake to be cut and served by Catherine’s Catering
    • We are happy to advise on your cake- or go the untraditional route and have a variety of desserts prepared by us.