Non-Kosher Catering Menu NJ | Catering Company NJ

Cocktail Hour

The Cocktail Hour will consist of Butler Style Hot Hors D'oeuvres, Cold Displays and a selection of Captain Stations

Butler Service of Hot Hors D'oeuvres Including but not limited to the following:

• Cajun Shrimp Kebobs
• Coconut Shrimp with Spicy Orange Marmalade
• Shrimp Wonton with Soy Ginger Sauce
• Bake Brie with Raspberry Coulis
• Fried Shrimp with Cajun Rémoulade
• Japanese Beef Negimaki
• Black and White Sesame Chicken with Toasted Sesame Sauce
• Coconut Chicken with Sweet and Sour Dip
• Fresh Asparagus En croûte with Horseradish Cream
• Sea Scallops wrapped with Bacon
• Tandoori Style Chicken Skewers with Curry Pineapple Glaze
• Sweet and Sour Chicken Kebobs
• Seasoned Franks in Puff Pastry with Dijon Mustard
• Garlic Sausage and Mozzarella in Caraway Seed Puff Pastry
• Sun-dried Tomato and Artichokes in Phyllo
• Herb Crusted Artichoke Hearts flavored with Pesto
• Baby Maryland Crab Cakes with Creole Dip
• Portabello Mushroom Purse
• Chicken Quesadilla Sticks with Salsa
• Mushroom Caps stuffed with Sausage and Fennel
• Brick Oven Pizza served on Pizza Mallet
• Macaroni and Cheese served in Martini Glasses
• Stuffed Shrimp with Crabmeat
• * Herb Crusted Baby Lamb Chops (available at an additional cost)

Cold Display to Include

Shrimp Display

Shrimp cocktail served in a punch bowl carved from ice and
served with spicy cocktail sauce and lemon wedges

Cold Antipasto Station

• Imported Prosciutto
• Soppressata
• Olives
• Artichoke Hearts
• Cherry peppers
• Provolone
• Bocconcini di mozzarella
• Roasted red peppers
• Pepperoni

Imported & Domestic Cheese Station

• Asiago
• Gruyere
• Aged Gouda
• Reggiano Parmesan
• Wesendale with Cranberries
• Accompanied by flatbreads, crackers and breadsticks

Salad Display

• Lo Mein noodle salad
• Seafood salad
• Bowtie Pasta Primavera salad
• Tuscan Bean Salad
• Marinated shitake and portabello Mushroom salad
• Tomato, Cucumber and Olive Salad
• Orzo Salad

Crudités Display

• Fresh baby carrots
• Broccoli florets
• Cauliflower florets
• Julienne red peppers
• Julienne celery
• Baby cherry tomatoes
• All served with herb and garlic dip

Fresh Fruit Display

• Honeydew
• Strawberries
• Watermelon
• Cantaloupe
• Pineapple
• Red and white grapes

Grilled Vegetable Display

Grilled and seasoned eggplant, yellow squash, zucchini and red peppers
marinated in Extra Virgin Olive Oil

Bruschetta Display

Fresh Roma plum tomatoes diced with red onion and basil with toasted French bread

An ice carving of your choice is included

Hot Captain Stations

A Selection of the Following Prepared to Order
During your Cocktail Hour

Pasta Station

Quills of penne pasta prepared to order and served with your choice of two sauces:
Pesto, Primavera, Sun Dried Tomato, Carbonara, Puttanesca, Marinara and Pink Vodka
Served with Parmesan cheese and crushed red pepper
Or Cavatelli with Sauteed Broccoli

Crepe Station

Crepes prepared to order and served with you choice of two fillings:
Spinach, Mushroom, Chicken, Seafood, Ratatouille

Oriental Station

Oriental vegetables stir fried in a wok, served with your choice of Beef, Chicken or Seafood
accompanied by Steamed Dumplings, Egg Rolls and Fried Rice
Delicately accented with soy sauce, duck sauce and hoisin sauce

Peking Duck Station

Crisp boneless duck, scallion flowers and hoisin sauce wrapped in moo shu skins
Served with assorted steamed dim sum

Cajun

Whole red snapper fillets and grilled chicken blackened on a skillet with Cajun spices
Served with a spicy barbecue sauce

Seafood Medley

Shrimp and bay scallops sautéed in a lobster sauce and served over tricolor rice

Mexican Station

Grilled fajitas filled with sizzling chicken and beef fillets, peppers and onions
Served with sour cream, cheddar cheese, salsa and Guacamole and Taco Chips

Panini Station

Mini grilled sandwiches of focaccia bread with grilled vegetables and ciabatta bread with
prosciutto and fresh mozzarella made to order and served hot

Slider Station

Cooked to order on Grill, Miniature Hamburgers and Buffalo Chicken
Served with Lettuce, Tomatoes, Cheese and Pickles

Meat Carving Station

Your Choice of Two Meats Carved to Order:

• Marinated Flank Steak
• Corned Beef with Honey Mustard Glaze
• Pastrami
• Vermont Turkey Breast with Cranberry Chutney
• Baked Virginia Ham
• Whole Roasted Suckling Pig
• Leg of Lamb

Wild Mushroom Station

Shitake, Portabello and Oyster Mushrooms sautéed to order with garlic, oil and sherry wine and
Served with Creamy Risotto

Fish Station

Fresh whole fillets of Pecan Crusted Tilapia seared on a skillet
Served over Sautéed Spinach with a Citrus Sauce

Steak Au Poivre Station

New York Sirloin Sliced and sautéed with crushed black peppercorns and a cognac sauce
Served over Garlic Mashed Potatoes

Veal Station

Veal scaloppini prepared to order with your choice of Marsala, Piccata or Francaise Sauce
Served over Orzo Pasta

Mashed Potato Station

Garlic Mashed Potatoes, Sweet Mashed Potatoes, New Red and Yukon Gold Mashed Potatoes
Served in martini glasses with choice of toppings:
sautéed onions, broccoli florets, sautéed mushrooms, gravy, cheddar cheese and sour cream

Chicken and Beef Sate Station

Chicken tenders and beef fillets woven on a stick and marinated teriyaki style and seared on a skillet
Served with a sweet and sour sauce

Asian Station

Shumai, dim sum, and dumplings filled with vegetable, meat and turkey served from bamboo steamers
Served with assorted dipping sauces (soy-ginger, wasabi, plum) Accompanied by shrimp purses

Polish Chef Station

Chefs will expertly prepare
Pan Fried Pierogies served with sour cream, Potato and Chicken Pancakes Pan Fried and
served with rich apple sauce, Grilled Kielbasa Smoked then Grilled

St. Gennaro Station

Sweet Italian Sausage Grilled to Perfection
Served with a selection of Sautéed Onions, Peppers, and Broccoli Rabe, served on a Warm Italian Roll

Hot Antipasto Station

Your Selection of a Gourmet Variety;
For Example: Eggplant Rollatini, Fried Calamari, Mussels Marinara and Chicken Scarparella
or
Create your own
Choose four from the list below

• Chicken:
• Balsamic Chicken with Sundried Tomatoes
• Chicken with Cashews and Peapods
• Hawaiian Chicken
• Chicken Murphy
• Chicken Cacciatore
• Chicken Primavera
• Chicken Raspberry
• Chicken Francaise
• Chicken Scampi
• Chicken Piccata
• Chicken Marsala
• Chicken Scarparella

• Beef:
• Veal Osso Buco
• Beef and Broccoli
• Hawaiian Beef
• Beef Burgundy
• Barbecued Beef
• Swedish Meatballs
• Steak Teriyaki
• Pepper Steak
• Stuffed Cabbage
• Kreplach w/onions
• Veal and Peppers
• Braised Short Rib of Beef

• Fish:
• Rolled Flounder Stuffed with Spinach
• Flounder Francaise
• Rolled Flounder Scampi
• Mussels Marinara
• Seafood Scampi
• Paella
• Fried Calamari

• Vegetables & Pasta:
• Stuffed Shells
• Baked Ziti
• Pirogies
• Vegetable Tempura
• Eggplant Marinara
• Eggplant Moussaka
• Stuffed Grape Leaves
• Yuca con Mojo
• Broccoli Rabe & Cannellini Beans
• Mushrooms with Risotto
• Maduros

Dinner Presentation
Champagne Toast

Appetizer - Salad Combination

Slices of Fresh Mozzarella & Beefsteak Tomato with Roasted Red Peppers,
Bermuda Onions and Sun Dried Tomatoes served over a Tri-Color Salad
Topped with a Balsamic Vinaigrette

Seared Peppered Ahi Tuna drizzled with a Wasabi sauce and
Served over Mesclun Salad topped with a Citrus Vinaigrette

Maryland Crab Cake drizzled with a Cajun Roumalade
Served over a Mesclun Salad Topped with an Asian Sesame Vinaigrette

Grilled Portabella Mushroom Parmigiana served over a Tri-Color Salad
Topped with a Balsamic Vinaigrette

Beggars Pouch with your choice of fillings to Include:
Garden Vegetable, Wild Mushroom, Spinach & Mushroom, Chicken & Oriental Vegetable
All served with a Mesclun Salad topped with your choice of dressing

Grilled Vegetable Tower to include Portabella Mushrooms, Zucchini, Yellow Squash,
Roasted Peppers and Fresh Mozzarella, drizzled with a Balsamic Glaze,
served with a Mesclun Salad topped with Balsamic Vinaigrette

Baked Stuffed Mussels with Seafood
With a Mixed Salad, Served with a Citrus Vinaigrette

Stuffed Portabella Mushroom with Sauté Mixed Vegetable, Spinach and Asiago Cheese
Over Salad, Topped with a Balsamic Vinegar

Entrees

The Choice of Three Entrees will be offered at tableside to your Honored Guests:
Prime Rib or Chateaubriand*

Tilapia or Salmon* with Your Choice of Preparation:

Pecan Crusted, Oreganata, Herb Crusted, Horseradish Crusted, Grilled, Cajun Rubbed, Mango Sauce and Savoy

One of the following Poultry Selections

Chicken Wellington

Chicken Breast coated with a Mushroom Duxelles wrapped in Puff Pastry served with a Madeira Sauce

Pignoli Chicken

Stuffed with Pignoli Nuts and Seasoned Breadcrumbs served with a Woodland Mushroom Sauce

Florentine Chicken

Stuffed with Broccoli, Spinach, Ricotta and Parmesan Cheese served with a Dijon Sauce

Boneless Breast of Chicken

Served with Marsala, Francaise, or Piccata Sauce

Herb Crusted Chicken

Coated with Fresh Herbs and Parmesan Cheese served with a Mustard Dill Sauce

Artichoke and Sun Dried Tomato Chicken

French Breast of Chicken stuffed with Sun Dried Tomatoes and Artichokes Served with a Champagne Sauce

Chicken Valdostano

Stuffed with Prosciutto, Fontina Cheese, Spinach served with a Mushroom Sauce

Chicken Savoy

Boneless Breast of Chicken sautéed with a Balsamic Demi-Glace Sauce
Garnished with Tri Color Peppers and Portabella Mushrooms

Chicken Alla Romana

Chicken Breast Stuffed with Spinach, Asiago Cheese and Sun-Dried Tomatoes Served with a Brandy Cream Sauce

Your Choice of Chef Select Vegetables & Potato or Rice Selection Special Diets are always available

Dessert Selections

Tiramisu served with Creme a l’Anglaise

Bananas Foster
Fresh Bananas Sautéed with 151 Rum, Brown Sugar and Cinnamon
Served over Vanilla Ice Cream in a Waffle Basket

Frozen Chocolate Mousse and Banana Crepe Dipped in Dark Chocolate, Served with a Raspberry Sauce

Banana Pouch
Fresh Bananas and Chocolate Baked in Phyllo Dough Served with Vanilla Sauce

Chocolate Dipped Waffle Basket filled with Vanilla Ice Cream and Topped with
Seasonal Berries and a Raspberry Sauce

Hot Apple Blossom, with Vanilla Ice Cream, served with a Caramel Sauce

Warm Chocolate Lava Cake Served with Whip Cream & Berries

* Warm Chocolate Soufflé served with Crème Anglaise Sauce

Custom Tiered Occasion Cake

Chocolate Glazed Fruits
(Strawberries and Apricots)

A Full Selection of After Dinner Cordials and Liqueurs
International Coffees, Espressos, Cappuccino, Coffee,
Decaffeinated Coffee and a Selection of Herbal Teas

Additional Upgrades

Cocktail Hour

• Large Shrimp $3.50 Per Person
• Chilled Lobster Tail $8.00 Per Person
• Alaskan King Crab Claws $3.00 Per Person
• Oysters on the Half Shell $2.00 Per Person
• Clams on the Half Shell $2.00 Per Person

Deluxe Seafood Bar (All of the above) $17.00 Per Person

• Sushi Platters $300.00
• Sushi Station with two Japanese Chefs $1,500.00

Entrees

• Rack of Veal $12.00 Per Person
• Filet Mignon $6.00 Per Person
• Fish as Third Entree
  • Grilled Swordfish $6.00 Per Person
  • Broiled Sea Bass $6.00 Per Person
  • Fillet of Sole Stuffed with Crabmeat $6.00 Per Person
• Duet Plates
  • Filet Mignon / Lobster Tail $15.00 Per Person

Desserts

• Viennese Tables or Dessert Sampler Each @ $8.00 Per Person
• Chocolate Fantasy Fountain $500.00
• Cotton Candy Machine $250.00
• Popcorn Machine $250.00
• Pretzel Machine $250.00