Non-Profit

Non-Profit Catering Menus 

Sample Non-Profit Menus

Guests are greeted with white wine and sparkling water.

Menu

Spiced Olives and Spiced Cashews for the Bar

Hors D’oeuvres – Butlered

Our Incredible Maryland Crab Cakes Mini Sliders, Fresh Maryland Crab Made into Mini Cakes, Leaf Lettuce, Mini Brioche Buns

Our Gravlax on Our Buttered Brioche Rounds, Orange Crème Fraiche and Chives

Grilled Baby Artichoke, Assiago Cheese and Chervil Fritters

Cumin and Coriander Marinated Lamb Kabobs with Yogurt Cucumber Dipping Sauce

Pisaldiere (a wonderful onion mini tartlet)

Marinated Organic Free Range Chicken Breast Prepared Moroccan Style, Green Apple and Currents in Our Mini Crisp Tartlet Cup

Our Wild Mushroom and Parmesan Wantons, Red Pepper and Miso Dipping Sauce

Station

Our station will be beautiful set on an 8’ table with many levels. We use silver round chafers and two waiters to explain the various dishes and serve.

Classic Swedish Meatballs (ours are better than you have ever tasted)

Our Incredible Chili served in Demi Tasse Cups

Our Wild Mushroom Risotto Cakes

Our Three Cheese Ravioli Served with a Wild Mushroom and Cream Sauce

Guests are greeted with white wine and sparkling water.

Menu

Hors D’oeuvres – butlered

Gently Grilled Atlantic Shrimp Prepared Mediterranean Style, Ginger Mango Chutney

Puff Pastry Triangles Filled with Mascarpone and Dates

Our Fresh Filet of Scottish Salmon Ceviche, Mango and Papaya, Passed on Our Mini

Porcelain Spoons

Our Award Winning Acorn Squash Bisque with Ginger, Topped with Trumpet Mushrooms

Marinated Fresh Filet of Beef on a Sourdough Crouton, Sauce Cabernet

Seated Dinner

First Course

Our Fresh Corn Soufflé Topped with Lobster Béchamel

Entrée

Our Marinated Fresh Organic Free Range Chicken Breast, French Cut, with an Apricot Glaze

Saffron Scented Couscous with Pine Nuts and Currents

Haricot Verts, Double Devon Crème Butter, Shallots

Warmed Rolls for Each Table

Rosemary

Olive Twists

7 Grain

Fresh Creamery Butter Rosettes

Herb Infused Extra Virgin Olive Oil

Dessert

Our Chef’s Incredible Triple Chocolate Cake

Crème Chantilly

Raspberries

Fresh Brewed Coffee, Regular and Decaffeinated, French Roast

English Tea

Cream and Sugar

The challenge was to create a menu that was very cost effective, yet delicious and elegant for these 200 guests in a New York prominent museum. The catering was perfect, the service gracious and all guests had a wonderful evening.

Menu

Bowls of Nuts and Spiced Olives for the Bar

Hors D’oeuvres – Butlered

Wild Mushroom Risotto Cakes, Watercress Aioli

Mini Thai Samosas, Mint Dipping Sauce

Imported Scottish Smoked Salmon, Brioche Rounds, Dill Remoulade

Thyme Marinated Juicy Hangar Steak, Crouton, Cabernet

Coriander Seared Tuna, Daikon, Wasabi Caviar

First Course

Citrus Grilled Shrimp on a Bed of Baby Spinach, Roasted Fennel, Carrot, Orange Segment, Raspberry Vinaigrette

Intermezzo

Lemon Sorbet Presented in a Martini Glass, Lemon Shavings, Mint

Entree

Rosemary Marinated, Pan Seared, Organic Free Range Duck Breast

Port and Red Wine Sauce

Parsnip and Cauliflower Puree

Lemon Grilled Asparagus

Fresh Rolls Butlered to the Table

Sweet Creamery Butter

Herb Infused Olive Oil

*vegan vegetarian available on request

Dessert

Fresh Winter Pear and Ginger Tart

Molasses Whipped Cream

Fresh Brewed Coffee, Regular and Decaffeinated, French Roast

English Tea

Cream and Sugar

Our task was to design a 2 hour reception for New York’s literary and media elite in honor of a Graduate School opening.

Held in the students press room of the school, we displayed lots of incredibly delicious food in front of the monitors. 15 gracious and wonderful waiters brought around wonderful hors d’oeuvres which the guests ate and ate. We poured from a premium bar with a selection of wines to match the hors d’oeuvres as well as the finest in liquor.

Guests had a marvelous time as well as our staff.

Menu

Bowls of Nuts for the Bars

Hors D’oeuvres- Butlered

Poached Atlantic Shrimp Prepared Moroccan Style

Thyme Marinated Juicy Hangar Steak, Cabernet, Crouton

Sesame Seared Tuna, Daikon, Mascarpone Foam

Vegetable Quesadillas, Guacamole

Mini Thai Samosas, Mint Dipping Sauce

Mini Vegetarian Spring Rolls, Coriander Dipping Sauce

16′ Station Artfully Displayed in the Students Press Room

Baked Brie en Croute, Strawberry

Grilled Pita Points, Imported Crackers

A Display of Cheeses

Hearty Breads

Lemon Grilled Asparagus

Curly Carrot Fingers

Parmesan and Red Pepper Dip

Hummus, Guacamole, Babaganush

Corn Chips, Blue Corn Chips

Cantaloupe Fingers

Cascades of Red and White Seedless Grapes

Dried Fruit 

Apricot, Apple, Fig Nuts

Our Chef’s Incredible Double Chocolate Brownies

Our challenge was to make fun stations for 1400 guests for a family friendly afternoon. Guests may play wonderful games, eat and eat, and then play games some more. There were trampolines, throw tosses, caricaturists, balloons, cotton candy and everything fun!

Menu

Bowls of Nuts to Accompany the Soda Bar (which is donated)

Station One – Fun Food

Mini Cheeseburgers (These are the fabulous ones)

Our Mini Grilled Cheese Sandwiches

Wavy Potato Sticks

Red and White Cole Slaw with Carrot, Raspberry Vinaigrette

Station Two – Pan Asian

A terrific station to satisfy every taste!

Our Thai Mini Samosas

Our Delicious Mini Vegetarian Spring Rolls

Wild Mushroom and Parmesan Wantons

Vegetable Dim Sum Dumplings

Sesame Crusted Chicken Fingers

Thai Marinated and Grilled Flank Steak Ribbons on Skewers

All served with a variety of dipping sauces:

Mint Dipping Sauce

Ginger, Coriander and Tamari Dipping Sauce

Soy and Wasabi Mayo

Scallion and Lemon Aioli

Station Three – Quesadilla Station

Crispy Quesadillas Made to Order and Served with Bowls of our Delicious Guacamole

Vegetable and 3 Cheese Quesadilla

Marinated Organic Free Range Chicken Breast and Mole Sauce Quesadilla

Pulled Beef, Flame Broiled Pepper and Quesabianco Cheese Quesadilla

Station Four – Make Your Own Sundaes

Creamy Vanilla Ice Cream

Rich Chocolate Ice Cream

M & M’s

Sprinkles

Chocolate Syrup

Caramel Fudge

Walnuts

Fresh Strawberry Coulis

Our Fresh Made Chantilly Whipped Cream

Station Five – Desserts

Our Chef’s Incredible Double Chocolate Brownies

Our Triple Chocolate Mini Cakes

Our Creamy Profiteroles, Deep Chocolate and Creamy Vanilla

Our Incredible Butter Cookies

Station Six – Coffee Bar

Fresh Brewed Coffee, Regular and Decaffeinated

French Roast

Pecan

Vanilla

English Tea

Cream and Sugar