Creative Courses Catering

Our Menus

A sample of the culinary creations we can bring to your next event.

Hors d'oeuvres

PULLED CHICKEN TOSTADAS

With chipotle aioli and avocado

CRIPSY SHIITAKE MUSHROOM CROSTINI

With goat cheese mousse

PULLED PORK SLIDERS

With pickled watermelon and cilantro

HEIRLOOM TOMATO AND BUFFALO MILK MOZZARELA SPOON

With fig vin cotto

LOCAL FLUKE CEVICHE

With lime, cilantro, and plantain chips

JUMBO LUMP CRAB CAKE

With herb aioli

PISTACHIO CRUSTED YELLOWFIN TUNA

With caper marinated radish salad

PARMESAN CHIVE BISCUITS

With prosciutto, arugula, and lemon aioli

MARINATED BOCCACINI

With eggplant and roasted peppers

ROASTED TOMATO ARANCINI

With herb aioli

FIG AND BRIE CROSTINI

With honeycomb and micro bulls blood

DEVILED EGGS

With scallions and truffle oil

JUMBO LUMP CRAB TACOS

With cilantro crème fraiche

VEGETABLE SPRING ROLLS

With Thai chili sauce

B.L.T. GOUGERES

With smoked bacon and lemon aioli

IRISH SAUSAGE IN A BLANKET

With malt vinegar aioli

BRIASED LAMB TART

With harissa aioli and caramelized onions

MINIATURE PORK BANH MI

With quick pickles, slaw, and harissa aioli

SEARED FILET OF BEEF CROSTINI

With camembert and pesto

ROASTED BEET CONES

With goat cheese and pepitos

SHRIMP AND GRITS

With scallions and remoulade

SCALLOP CRUDO

With tangerine, pernod syrup, and crispy fennel

DUCK PROSCIUTTO WRAPPED ASPARAGUS

With lemon caper aioli

CHILLED SWEET CORN SHOOTER

With jumbo lump crab and smoked paprika

GRILLED SHRIMP SKEWERS

With zucchini, tomato, and chimichurri sauce

CHEESY SAUSAGE BREAD

With gruyère and vodka sauce

FRIED PECONIC BAY SCALLOPS

With tartar sauce

SESAME SEARED YELLOWFIN TUNA

With soba noodles and ponzu sauce

BRAISED DUCK SPOON

With cardamom and caramelized orange

SEASONAL VEGETABLE GAZPACHO

With basil oil and shrimp

STUFFED CRIMINI MUSHROOMS

With tallegio and leeks

MINIATURE BEEF SLIDERS

With coleslaw and barbecue sauce

CRISPY ARTICHOKE HEARTS

With goat cheese and chives

Salads

MIXED GREEN SALAD

With seasonal vegetables and sherry shallot vinaigrette

SHAVED FENNEL SALAD

With dried pomegranates, feta, and oregano vinaigrette

RUSSIAN FINGERLING POTATO SALAD

With pesto, hard boiled eggs, and arugula

SHAVED BRUSSEL SPROUT SALAD

With pancetta, parmesan, and lemon vinaigrette

TRICOLOR BEAN SALAD

With grilled lemon, pink peppercorns, and salsa verde

ROASTED TRICOLOR BEET SALAD

With baby swiss chard, sunflower seeds, and cumin vinaigrette

SHAVED RED CABBAGE SALAD

With golden raisins, roasted pecans, and sherry vinaigrette

GRILLED CEASAR SALAD

With bacon croutons, and shaved parmesan

CLASSIC WEDGE SALAD

With pancetta, blue cheese and cherry tomatoes

ASPARAGUS AND MUSHROOM SALAD

With shaved radish and green goddess dressing

HEIRLOOM TOMATO AND BURRATA SALAD

With fig vin cotto, olive oil and basil

Entrees

MARINATED SKIRT STEAK

With whipped horseradish potatoes and asparagus

RED WINE BRAISED SHORTRIBS

With mustard greens and cheddar grits

GRILLED FILET OF BEEF

With swiss chard and potato-caramelized onion gratin

BRINED PORK TENDERLOIN

With mustard spaetzle and braised red cabbage

THAI MARINATED PORK CHOP

With glass noodles and bok choy

DIABLO CHICKEN THIGHS

with celery root puree and sautéed mushrooms

MARINATED CHICKEN BREAST

With gnocchi, parsnips and parmesan broth

GRILLED LAMB CHOPS

With chickpea salad and red wine jus

PAN SEARED STRIPED BASS

With artichoke barigoule, zucchini, and pesto

SEARED HALIBUT

With broiled tomatoes, feta, and quinoa

ROASTED MONKFISH MEDALLIONS

With sautéed spinach, rice cakes and beurre rouge

BUTTER POACHED LOBSTER

With corn salad and roasted potatoes