CATERING MENU
A list of the items for various courses of a formal dinner and some suggested menues.
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This menu allows you to choose the number of courses you want your dinner or luncheon to have and what dishes to have in each course. Most will not want an 18-course banquet, but the following can be easily arranged into dinners and luncheons of as few as three courses, examples are at the end of the document.
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Menu Items
Aperitif Course
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Sherry
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Mixed Nuts, Pretzel Sticks, Potato Chips, Cheese Biscuits
Cocktail Party or
Cocktail and Hors d’oeuvre Course
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Your Choice of Drinks
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BBQ Chicken Drumsticks
Hamberger Sliders with Onion, Pickel, Catsup
Pigs in a Blanket with Seasonings and Mustard
Fresh Figs with Goat Cheese and Balsamic Vinegar Reduction
Chicken, Lamb, or Beef on a Skewer with Dipping Sauce
Pimento Cheese with Crackers
Hummus with Chips
Ham Spread with Toast or Crackers
Tapenade with Toast
Hot Artichoke Dip with Crackers
Cheese and Charcuterie Board
(or choose any items from the aperitif, aumuse bouche, hot hors d’oeuvre or cold hors d’oeuvre lists)
Aumuse Bouche
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Spicy Deviled Egg
A Dueling Conscience (one each bacon wrapped oyster and bacon wrapped date)
(or any of the items from the hot hors d’oeuvre or cold hors d’oeuvre lists in a smaller portion)
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Soup Course
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Clear Chicken Ginger Soup
Clear Beef and Green Onion
Zucchini and Watercress
Curried Squash and Apple
Creamy Leek and Potato
Clam Chowder
Lobster Bisque
Gazpacho
Appetizer Course
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Avocado filled with Crab and Shrimp
Tomato filled with Shrimp and Marie Rose Dressing
Poached Egg in Aspic
Cold Sesame Noodles
Artichoke with Vinaigrette
Asparagus with Vinaigrette
Sautéed Mushrooms under Glass
(or any of the items from the hot or cold Hors d’oeuvre lists)
Hot Hors d’oeuvres
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Duxelles (Mushroom) Tartlet
Hot Leek Quiche Tartlet
Hot Ham and Cheese Quiche Tartlet
Bacon Wrapped Oysters
Bacon Wrapped Dates
Bacon Wrapped Water Chestnuts
Bacon Wrapped Shrimp
Meatballs with Sweet Soy Ginger Sauce
Meatballs with Spicy Tomato Sauce
Meatballs with Mushroom Gravy
Cold Hors d’oeuvres
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Shrimp Cocktail
Crab Salad with Toast Points
Cold Quiche Tartlet (See Hot Above)
Puff Pastry Case filled with Chicken Liver Pate
Assorted Canapes (See List Below)
Stuffed Small Tomatoes (See List Below)
Canape List
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White Bread, Butter, Cucumber Slices, Dill
White Bread, Mustard Butter, Slices Boiled Egg, Paprika
White Bread. Shrimp Butter, 4 Small Shrimp, dot Cocktail Sauce
White Bread, Butter, Slice Chicken Breast, Slice Radish
Rye Bread, Mustard Butter, Sliced Ham, Slice Gherkin
Rye Bread, Herbed Butter, Chicken Liver Pate, Caper
Pumpernickel Bread, Horseradish Butter, Slice Roast Beef, Chive
Pumpernickel Bread, Herb Butter, Slice of Smoked Salmon, Sieved Egg Yolk
Whole Wheat Bread, Garlic Butter, Slice of Salami, Slice of Egg
Whole Wheat Bread, Butter, Radish Slices, Sea Salt
Stuffed Small Tomato List
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Tomato Stuffed with Shrimp and Maire Rose Dressing
Tomato Stuffed with Crab Salad
Tomato Stuffed with Chicken Liver Pate
Tomato Stuffed with Pimento Cheese
Tomato Stuffed with Creamed Blue Cheese
Fish Course
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Cold Poached Salmon with Cucumber Dill Sauce
Baked Fish with Lemon and Butter
Lobster with Butter Sauce
Scallops with Old Bay Seasoning and Pan Sauce
Shrimp with Steak Seasoning and Pan Sauce
Mussels in Wine
Crab Salad with Lettuce
(also the first two items under Appetizers and the first item under cold Hors d’oeuvres)
Entre Course
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Beef a la Mode
Beef Bourguignonne
Chicken in Red Wine
Chicken Pot Pie
Steak and Kidney Pie
Steak with Herb Butter
Steak with Mushroom Sauce
Pork Chops with Braised Red Cabage
Chicken Breast or Thigh with Tomato, Onion, and Peppers
Chicken with Onions and Artichoke Hearts
Chicken Breast Sautéed with Old Bay Seasoning
BBQ Chicken
Italian Sausage with Onion and Peppers in Wine
Hot Leek Quiche
Hot Ham and Cheese Quiche
Baked Bean and Ham Casserole
Potato. Ham, and Cheese Casserole
Pasta a la Puttanesca
Meat Lasagna
Palate Cleanser Course
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Cranberry Relish
Roman Punch
Slice of Melon
Roast Course
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Roast Tenderloin of Beef with Demi-Glace
Beef Rib Roast with Pan Gravy
Beef Welington with Red Wine Reduction
Roast Pork Loin with Pan Gravy and Mango Ginger Chutney
Rack of Lamb with Red Wine and Herb Gravy
Roast Chicken with Pan Gravy
(with three items from the potato and starches list and/or vegetable list below)
Potatoes and Starches List
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Oven Roasted Potatoes
Boiled New Potatoes
Mashed Potatoes
Dutchess Potatoes
Scalloped Potatoes
Baked Potatoes
Wild Rice with Mushrooms
White Rice with Herbs
Quinoa
Yorkshire Pudding
Popovers
Vegetables List
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Braised Carrots with Herbs
Braised Carrots with Cream
Brussel Sprouts with Apple Cider Vinegar Reduction
Braised Red Cabage with Onion, Apples and Vinegar
Steamed Broccoli with or without Hollandaise
Green Beans in Butter Sauce with or without Slivered Almonds
Braised Swiss Chard with Garlic and Chili Flakes
Steamed Asparagus with or without Sauce Bearnaise
Zucchini Sautéed with Garlic and Herbs
Zucchini boats filled with Parsnips
Sautéed Yellow Squash with Onions
Sautéed Eggplant with Onions and Parmesan
Ratatouille
Curried Butternut Squash with Apples
Baked Acorn Squash with Butter and Brown Sugar
Peas in Butter Sauce
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Salad Course
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Salad Greens. Tomato, Cucumber, Vinaigrette
Salad Greens, Apple, Cranberry Vinaigrette
Salad Greens, Pear, Blue Cheese, Vinaigrette
Tomato and Onion Salad with Vinaigrette
Tomato, Basil, and Mozzarella Salad
Cold Slaw
(Any of the first three appetizer items could be served here with greens)
Cold Entre Course
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Sliced Cold Roast Beef with Horseradish Sauce
Sliced Cold Ham with Mustard Sauce
Beef a la Mode in Aspic
Cold Leek Quiche
Cold Ham and Cheese Quiche
Ham and Veal Pate in Crust
Cheese Course
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The Cheeses of your Choice with Crackers
(if not having a fruit and nut course they may be included here)
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Dessert Course
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Ginger Spice Cake filled with Pear Jam
Almond Cake filled with Strawberry Jam
Apple Pie with Ice Cream
Fresh Strawberry Pie with Cream Anglaise
Peach Melba
Plumb Pudding
Meringue with Ice Cream and Strawberry Sauce
Fruit Salad
Mixed Berries with Ice Cream
Raspberry Mousse
Charlotte Malakoff aux Fraises with Strawberry Sauce and Cream Anglaise
Fruit and Nut Course
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Seasonal Fruits or Fruit Salad with Nuts
Coffee, Sweets, and Liquors
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Coffee and Liquors
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Petit Fours
Assorted Chocolates
Savory Course
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Toast with Anchovy Paste and Scrambled Eggs
Toast with Spicy Cheese Sauce
(Any of the items on the hot hors d’oeuvres list)
Example Menu Combinations
Three Course Dinner
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Mixed Nuts, Tapenade with Toast, Bacon Wrapped Oysters
Beef Bourguignonne, Popovers, Salad Greens with Apples and Cranberry Vinaigrette
Peach Melba, Coffee
Three Course Luncheon
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Tomato filled with Shrimp and Marie Rose Dressing with Salad Greens
Sautéed Chicken with Old Bay Seasoning, Green Beans
Meringues with Ice Cream and Strawberry Sauce
Four Course Dinner
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Assorted Canapes, Bacon Wrapped Dates, Meatballs with Spicey Tomato Sauce
Clam Chowder
Beef Rib Roast and Gravy, Oven Roasted Potatoes, Braised Carrots with Herbs, Brussel Sprouts with Apple Cider Vinegar Reduction, Tomato and Onion Salad
Raspberry Mousse
Five Course Dinner
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Shrimp with Cocktail sauce, Duxelles Tartlets, Cheese and Charcuterie Board
Curried Butternut Squash and Apple Soup
Salad Greens with Pear, Blue Cheese, and Vinaigrette
Roast Pork Loin with Gravy and Mango Chutney, Scalloped Potatoes, Braised Red Cabage with Apple and Vinegar, Braised Carrots with Cream
Almond Cake filled with Strawberry Jam
Five Course Luncheon
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Assorted Canapes
Gazpacho
Avocado filled with Crab and Shrimp
Cold Sliced Roast Beef with Horseradish Sauce, Cold Asparagus
Ginger Spice Cake filled with Pear Jam
Seven Course Spring Dinner
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Fresh Figs with Goat Cheese and Balsamic Vinegar Reduction, Assorted Stuffed Small Tomatoes, Meatballs with Soy Ginger Sauce
Cold Creamy Potato and Leek Soup
Cold Poached Salmon with Cucumber Dill Sauce
Salad Greens with Tomato, Cucumber and Vinaigrette
Roast Rack of Lamb with Gavy, Boiled New Potato, Sautéed Yellow Squash with Onions, Peas in Butter Sauce
Mascarpone with Honey, Brie, Danish Blue
Mixed Berries with Ice Cream
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Seven Course Summer Dinner
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Crab Salad with Crackers, BBQ Chicken Drumsticks, Hamberger Sliders
Cold Zucchini and Watercress Soup
Lobster with Butter Sauce
Cold Slaw
Steak with Herb Butter, Baked Potato, Asparagus, Ratatouille
Pimento Cheese with Crackers
Fresh Strawberry Pie with Cream Anglaise
Seven Course Fall Dinner
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Assorted Canapes, Ham Spread with Crackers, Meatballs with Mushroom Gravy
Curried Squash and Apple Soup
Mussels in Wine
Salad Greens with Pear, Blue Cheese, and Vinaigrette
Roast Pork Loin with Gravy and Mango Chutney, Oven Roasted Potatoes, Brussel Sprouts with Apple Cider Vinegar Reduction, Roasted Acorn Squash with Butter and Brown Sugar
Brie, Smoked Gouda, Cream Cheese with Ginger Compote
Apple Pie with Ice Cream
Seven Course Winter Dinner
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Assorted Canapes, Artichoke Dip with Crackers, Bacon Wrapped Water Chestnuts
Clear Ginger Chicken Soup
Scallops with Old Bay Seasoning and Pan Sauce
Salad Greens, Tomato, Cucumber, and Vinaigrette
Beef Rib Roast with Gravy, Wild Rice with Mushrooms, Braised Carrots with Herbs, Zucchini Boats filled with Parsnips
Camembert, Stilton, Brie
Plumb Pudding
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Seven Course Luncheon
Assorted Stuffed Small Tomatoes
Cold Creamy Potato and Leek Soup
Shrimp Cocktail
Tomato and Onion Salad with Vinaigrette
Beef a la Mode in Aspic, White Rice with Herbs
Cream Cheese with Honey, Brie
Petit Fours
Twelve Course Banquet
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Champaign Cocktail, Mixed Nuts, Bacon Wrapped Oysters, Bacon Wrapped Dates
Clear Beef Green Onion Soup
Artichoke with Vinaigrette
Mussels in Wine
Salad Greens with Sliced Apple and Cranberry Vinaigrette
Chicken Pot Pie
Punch Roman
Beef Wellington with Red Wine Reduction, Dutchess Potatoes, Braised Carrots with Cream, Zucchini Boats Filled with Parsnips
Brillat-Savarin, Roquefort, Cheddar
Charlotte Malakoff aux Faises, Strawberry Sauce, Cream Anglaise
Cherries, Pears, Peaches, Pecans
Coffee and Assorted Chocolates
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Sixteen Course Grand Banquet
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Shery, Mixed Nuts, Chips, Pretzel Sticks, Cheese Biscuits
A Dueling Conscience
Cold Creamy Potato and Leak Soup
Duxelles Tart
Assorted Canapes
Lobster in Butter Sauce
Italian Sausage with Onions and Peppers in Wine
Punch Roman
Beef Rib Roast with Gravy, Yorkshire Pudding, Steamed Asperigus, Zucchini Boats with Parsnips
Salad Greens, Tomatoes, and Cucumber with Vinaigrette
Ham and Veal Pate in Crust
Camembert, Stilton, Cheddar
Fresh Strawberry Pie, Cream Anglaise
Seasonal Fruit Salad
Coffee, Petit Fours
Bacon Wrapped Water Chestnuts