Catering
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Below are two menus. One is from a private party held at the Joshua Wilton House and the other is a recent wedding that was catered by our staff. These menus are just a small sample of our capabilities.
Passed Appetizers
Crab Salad Canapés
Wild mushroom Filled Vol au Vonts
Smoked Chicken and Chevre Filled Phyllo Bundles
First course
Seared Rare Tuna
with Crispy Noodles, cucumber-yogurt coulis and Tamari
Second Course
Pan Roasted Pheasant
with Red Current Sauce, Filet Beans and Wild Rice Pilaf
Salad Course
Salad of Baby Greens
topped with Warm Tallegio Cheese and Figs and a Red Wine Vinaigrette
Dessert
Cappucino Mousse
served in Almond Cookie Bowl topped with Cinnamon Scented Chocolate Sauce
Mini Crab Cakes with RemouladeSlices of Asian Pears piped with Blue Cheese
and garnished with sliced Almonds
Steamed Dumplings filled with Pork
and Cabbage served with spicy Dipping Sauce
Bruschetta with White Bean and Tomato Salad
Entree Table
Peppered Smoked Duck Breasts,
Sliced and Served with a Molasses Sauce with a Mess of Greens
Red Wine Marinated and Roasted Tenderloin of Beef,
Sliced and Served with Horseradish Creme Fraiche and a Roasted Garlic Au Jus
Red Beans and Rice (Vegetarian)
Bowl of Baby Salad Greens
Tossed with Sherry Vinaigrette
Steamed Haricot Vert Tossed
with a Caramelized Shallot and Almond Butter
Pasta Station
Cheese Filled Ravioli
Linguine
Penne
Cream Sauce
Marinara
Julienne Prosciutto
Roasted Peppers
Blanched Peas
Summer Squash
Exotic Mushrooms
Gorgonzola
Fresh Grated Parmesan Cheese
Toasted Walnuts and Pinenuts
Chopped Herbs
Bread Basket Filled with Tomato Rolls,
Foccacia and Bread sticks
Fruit and Cheese Display
Camembert, Fresh Chevre Coated with Ash, Pink Peppercorns and Fine Herbs
Maytag Blue Lady Apples, Seckel Pears, Red and Green Grapes,
Frosted and Plain Nuts, Carr’s Assorted Crackers, Brioche and Toasts
Long Stem Strawberries, Chocolate Dipped and Plain with Vanilla Scented Powdered Sugar for Dipping