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Catering Dinner Selections

 

Dinner Entrees

  • HOT BUFFET

  • CHICKEN MANGO

    Boneless breast of chicken with mango, grapes, apricot fruit sauce

  • CHICKEN WITH ARTICHOKES

    Boneless breast of chicken with lemon, artichokes, and capers

  • BALSAMIC CHICKEN

    Boneless breast of chicken with mushrooms and balsamic sauce

  • CHICKEN MARSALA

    Boneless breast of chicken with mushrooms and marsala wine

  • MEDITTERANEAN CHICKEN

    Boneless breast of chicken with pesto, olives, tomato, peppers

  • BEEF BURGUNDY

    Tender cubes of beef with red wine and mushrooms

  • BEEF STROGANOFF

    Tender cubes of beef with paprika sauce, mushrooms, and onions

  • LASAGNE

    Choice of meat or vegetable

  • OVEN ROASTED WHOLE FILLET OF SALMON

    Whole side of salmon with cucumber dill sauce

  • OVEN ROASTED WHOLE FILET MIGNON

    Thinly sliced served with horseradish mayo and 25 3” rolls

  • RORER QUICHE

    (Bacon, Ham, Broccoli, Tomato and Spinach, Crab)

 

Vegetable Selections

  • String beans almandine

  • Carrots Vichy with garlic and parsley

  • Roasted seasonal vegetables

  • Steamed asparagus with Hollandaise

  • Stuffed tomatoes with spinach puree or peas

  • Oven roasted red bliss potatoes with rosemary and garlic

  • Stuffed baked potatoes

  • Potatoes au gratin

  • Scalloped potatoes

  • Mashed potatoes with garlic or plain

  • Sweet potato puree with brown sugar

  • Rice pilaf with tiny vegetable cubes

  • Mixed wild, brown, and white rice

 

Assorted pasta choices