Private Events Menus

Email WECOOK4U@CULINARIANECATERERS.COM to plan your next event.

6.625% sales tax, and gratuity additional

Click on one of our events below to browse its delectable sample menu!

Stationary Display Hearty Drop Off High Tea Luncheon Passed Hors D’Oeuvres Dinner Buffet Sit-down Dinner Catering Service Fees

Stationary Display

CAC sliders, white cheddar, fried green tomato, harissa aioli, pickled shallots

Smoke Gouda arancini

Bavarian pretzel, beer cheese sauce

Chicken satay, peanut sauce

Parmesan stuffed bacon-wrapped dates

Sashimi tuna, wasabi crème fraiche, pickled cucumber, wonton crisps

Brie, goat cheese, fig jam phyllo cups

ABLT, avocado, bacon, lettuce, tomato, garlic red wine vinaigrette

Drop Off Spread

Miniature crab cakes

Crispy chicken tenderloins, honey mustard

Sliced flank steak, horseradish cream, sourdough toast

Pigs in a blanket, mustaketch

Roasted beets, goat cheese salad, candied walnuts, aged balsamic vinegar

Perfectly poached shrimp, caper tartar sauce

High Tea

Served on tiered plateaus

*Cucumber and watercress, dilled crème fraiche croissant

*Smoked salmon, scallion cream cheese tea sandwich

*Ham and Gruyere cheese miniature quiches

Traditional scones with butter and preserves

(add plated salad-three dollars)

Assorted herbal teas and coffee service

Dessert

Berry trifle

Passed Hors D’Oeuvres

Coconut shrimp, sweet & spicy dipping sauce

Parmesan stuffed bacon-wrapped dates

**Mustard rubbed lamb chops

Jumbo lump crab cakes, Old Bay aioli

Artichoke Boursin beignet

Truffle oil roasted mushroom & goat cheese salad in phyllo cups

Butternut squash, smoked Gruyere tartlet

Loaded baby potato skins, sour cream, cheddar and bacon

Baby potato skins, creme fraiche, caviar, chives

Pigs in a blanket

Smoked chicken quesadilla, mango guacamole

Potato and caramelized onion quesadilla

Tomato basil bruschetta

Asian beef skewer, orange jalapeno glaze

Sashimi tuna on wonton crisp, wasabi crème fraiche

*Lobster mango skewers, cilantro, rice vinegar

Perfectly poached shrimp, horseradish cocktail sauce

(**large (U-10 size) shrimp)

Tequila marinated shrimp, avocado cream

Smoked salmon mousse, pickled red onion on potato pancake

Vegetable spring rolls, lime Thai vinaigrette

Chicken satay, peanut dipping sauce

Dinner Buffet

(Select six hors d'oeuvres)

Salads

(Select one)

Mixed baby greens, Gorgonzola cheese, dried cranberries, sweet pecans, balsamic vinaigrette

Classic Caesar salad

Mixed baby greens, tomato, cucumber, sunflower seeds, lemon vinaigrette

ABLT salad, oven-dried tomato, avocado, bacon, smoky Oregon blue cheese dressing

Heirloom tomato salad, seedless watermelon, Feta cheese, extra virgin olive oil, herb tomato salt (seasonal)

Dinner Entree Selection

(Select three)

Lightly battered chicken breast, mushroom Marsala sauce, drizzled with truffle oil

Teriyaki marinated grilled flank steak, fresh horseradish cream

Roasted pork loin, pineapple slivered almond chutney

*Roasted garlic-rubbed filet mignon

Mushroom ravioli, mushroom and leek sauce

Rigatoni pasta, roasted eggplant, tomato, basil

Penne pasta, sun-dried tomatoes, roasted fennel, Portobello mushrooms, ricotta pesto

Pan-seared seasonal fish, seasonal vegetable ragout

Vegetables

(Select one)

Haricot vert tossed with toasted garlic and soy reduction

Grilled asparagus, lemon zested butter

Rosemary roasted Yukon Gold potatoes

Broccoli, broccoli rabe, white beans, toasted garlic

Jumbo goat cheese stuffed mushrooms

Roasted winter or summer vegetables

Baked sweet potato halves, maple pecan butter

Dessert with Coffee Service

(Select one)

Flourless chocolate cake

Berry trifle

Ice cream sandwich cookies

Passed hors d’oeuvres

Miniature crab cakes, Old bay aioli

Chicken Birria tacos

Parmesan stuffed bacon-wrapped dates

Warm goat cheese brie fig phyllo cups

First course

(choose one for the first course)

Baby lettuce salad, dried cranberries, candied walnuts, butternut squash, sherry vinaigrette

Butternut squash soup, spiced honey crème fraîche, pepitas

Ricotta roasted vegetable crostini, arugula, balsamic vinaigrette

Second course

House-made rigatoni, burrata, tomato basil sauce, sourdough crostini

Main course

(choose two for the main course)

Seared chicken breast, Vadouvan curry puree, haricot vert, chicken jus

"Flay" mignon, smashed roasted Yukon Gold potatoes, forest mushrooms, green beans, mushroom veal jus (supplemental charge)

Juniper cured pork chop, cheddar grits, Brussels sprouts, bacon onion jam, veal jus

Seared bronzino, broccoli rabe, white beans, tomato salad, tzatziki aioli

Dessert

(choose one)

Flourless chocolate cake, whipped cream, berries, caramel sauce

Butter cake, berries, whipped cream

Sticky toffee pudding, vanilla ice cream

Catering Service Fees

$100 / hour, 5-hour minimum

Lead chef:

$100 / hour, 5-hour minimum

$40 / hour, 5-hour minimum

Chef's assistant:

$40 / hour, 5-hour minimum

$50 / hour, 5-hour minimum

Captain:

$50 / hour, 5-hour minimum

$40 / hour, 5-hour minimum

Server:

$40 / hour, 5-hour minimum

Bartender:

$40 / hour, 5-hour minimum

$25 / hour, 5-hour minimum

Coat check:

$25 / hour, 5-hour minimum

Rental pricing available upon request

$175

*Chocolate fondue fountain:

$175

$4.50 per person

Paper goods (disposable):

$4.50 per person

Menu subject to change without notice