BUFFET WEDDING FAVORITE

 

Salad

Garden salad bar to include: mixed greens, tomatoes, cucumbers, shaved red onion, carrots, peppers, black olives, croutons, balsamic vinaigrette, ranch dressing

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Rolls and butter

 

Entrees

Carved slow roasted beef top round with horseradish sauce & beef jus

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Seared chicken breast stuffed with spinach and goat cheese, chardonnay cream sauce

 

Sides

Medley of grilled vegetables

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Mashed potato bar to include: smoked bacon, cheddar cheese, parmesan, roasted peppers, sauteed mushrooms, crispy onions, gravy, chopped scallions and sour cream

 

 

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COCKTAIL PARTY MENU

 

Tomato and fresh mozzarella with balsamic pipette

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Sesame seared ahi tuna with wakame salad

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Multi-grain bruschetta

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Cool shrimp spring roll

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Pistachio crusted scallops with lemon aioli

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Mini crab cakes with grain mustard

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Grilled lamb chops with lemon-mint pesto

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Mini quiche Lorraine

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Chicken potstickers

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Chocolate mousse

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Mini crepes Suzette

 

 

 

  
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CONTACT US

Please fill out the form below and Chef David will get back to you shortly. It's not necessary, but always helpful to know approximately how many guests you plan on hosting at your event, an idea of the type of menu (buffet or plated/cuisine style), whether you would like us to provide service and/or beverage and an estimated budget. The information provided on our site can help guide you through these decisions; or simply request information and we will contact you to discuss the details.

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SIGNATURE CATERING

Here are somel menus we have done in the past and would happily prepare for you or modify to fit your needs. Formal catering is great for weddings, corporate functions designed to impress, special events, cocktail parties and any time you want a sophisticated dining experience.

FORMAL PLATED MENU

 

Hors d'oeuvres

Crab cakes with pesto aioli, stuffed artichokes, chicken potstickers & shrimp cocktail

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Salad

Bibb lettuce with marinated mushroom, gorgonzola, tomato, pine nuts and shaved red onion, tossed in balsamic vinaigrette

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Entrees

Lobster Francaise

With lemon- caper sauce, angel hair pasta & tender broccolini sautéed in garlic and olive oil

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Herbed Beef Tenderloin

Slow roasted and sliced with Chianti demi-glace & potato gratin

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Dessert

Apple Pie Ala Mode

Braeburn apples, pecan-streusel topping, caramel sauce, vanilla bean ice cream

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SIGNATURE BUFFET

 

 

Hors d'oeuvres

Tomato bruschetta, chicken satay, and raspberry & brie en croute

 

Salad

Bistro salad with mixed greens, tomatoes, marinated mushrooms, pine nuts, shaved onion and balsamic vinaigrette

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Rolls and butter

 

Entrees

Carved slow roasted prime rib of beef with horseradish sauce & beef jus

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Chicken breast marsala

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Seared snapper with lemon and capers

 

Sides

Medley of grilled vegetables

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Whipped potato with smoked gouda

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Dessert

Assorted mini pastries

 

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© 2015 by Chef David Hill, INC

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