Loading...
Catering 2017-07-11T21:11:37+00:00

The choice is all yours

From a sunny waterfront brunch, to an elegant candlelit dinner, we can help build the perfect wedding catering menu to suit your taste and personal style. Browse a sample of just some of our hundreds of award-winning options below.

Let us customize the perfect all-inclusive wedding.

 Hors D’Oeuvres

Passed

Dijon and Thyme Crab Cakes with Citrus Mayonnaise
Vegetarian Spring Rolls with Wasabi Sauce Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
Southwestern Chicken Empanadas with Salsa Picante Bruschetta with Roasted Peppers and Mozzarella Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar
Grilled Shrimp with Cajun Remoulade Chicken Satays with Spicy Peanut Sauce
Jumbo Shrimp with Cocktail Sauce
Beggar’s Purses of Long Island Duckling with Blueberries and Brandy
Canapés with Brie, Pesto, and Sun Dried Tomato
Grilled Chicken Quesadillas with Guacamole
Beef Satays with Fiery Indonesian Punjai Sauce
Spanikopita
Roasted Sweet Potato and Tomatillo Quesadilla
Grilled Swordfish on Ginger-Jalapeño Rice Cakes
Spicy Thai Shrimp with Asian Pepper Sauce
Shrimp wrapped in Prosciutto di Parma
Coconut Shrimp with Ginger Marmalade
Macadamia-Crusted Shrimp with Passion Fruit Honey
Southwestern Grilled Shrimp with Chirmol Salsa
Shrimp wrapped in Pea Pods
Tropical Shrimp Kabobs with Pineapple and Pepper, Mango Chutney
Lobster Salad on Brioche Rounds
Lobster and Mushroom Quesadillas
Lobster in Golden-Fried Ravioli with Arrabiata Dip
Scallops Wrapped in Bacon
Seviche of Scallops in Toasted Corn Cups
Scallop, Arugula, and Lemongrass Dumplings
Miniature Crab Cakes with Citrus Mayonnaise
Crab Salad Canapés
Mushroom Caps with Crab Imperial
Stack Canapés with Crab Salad, Mango, and Red Peppers
Mini Crab “Reubens”
Cherry Tomatoes filled with Jumbo Lump Crab Meat
Beggars Purses with Crab Meat and Wild Mushrooms
Snow Peas Stuffed with Crab-Scallion Chevre Mousse
Artichoke Bottoms filled with Crab Salad
Smoked Salmon Canapés with Caviar
Fennel Crusted Salmon with Citrus Dipping Sauce
Lime Grilled Swordfish Brochettes
Smoked Rainbow Trout Canapés
Smoked Salmon, Cream Cheese, and Pimento Pinwheels
Grilled Mahi Mahi in Canapé Cups with Fruit Salsa
Assorted Sushi with Wasabi, Ginger, and Soy

Cherry Tomatoes filled with Tuna Salad Niçoise
Pecan Chicken Skewers with Honey Mustard
Poppyseed Tartlets with Chicken Salad Veronique
Sesame Orange Tartlet Shells with Curried Chicken Salad
Polynesian Chicken Kabobs with Peppers, Pineapple, and Orange Marmalade
Jerk Chicken “Sandwiches” between Plantain Crisps wrapped with a Leek Ribbon
Shredded Chicken, Buffalo Mozzarella, and Tomato Canapés
Apple-Walnut Chicken Canapés with Calvados Dressing
Mini Pizza Triangles with Wild Mushrooms, Fontina, and Smoked Chicken
Miniature Beef Wellingtons with Bearnaise Sauce
Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip
Steak Au Poivre Crostini
Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
Asparagus Tips Wrapped in Prosciutto

Baby Lamb Chops with Mint Jelly
Mushroom Caps with Sausage and Gruyére Cheese
Crostini with Veal Marsala
Lamb and Couscous Dolmades with Minted Yogurt Sauce
Westphalian Ham Canapés with Celeriac Coleslaw
Corn Beef Reuben Rolled in Puff Pastry
Prosciutto Wrapped Melon Balls
Miniature Peking Duck Rolls with Scallions
Prosciutto and Port-Fig Butter Tea Sandwiches
Chorizo and Manchego Cheese Quesadilla
Snow Pea Pods with Saffron Cream Cheese
Roasted Tomatoes and Shaved Asiago on Bruschetta
Mild Jalapeño Peppers Stuffed with Cheddar Cheese
Roasted Vegetable Terrine on Sliced French Bread
Mushroom Caps filled with Spinach and Pine Nuts

Asparagus and Shiitake Mushroom Terrine on Toast Point
Goat Cheese and Wild Mushroom Pizzelles
Skewered Tortellini Drizzled with Herbed Olive Oil
Cherry Tomatoes Filled with Mixed Olive Salad
Quesadillas filled with Saga Bleu and Chopped Walnuts
Potato Latkes with Sour Cream and Apple Sauce
Grilled Vegetable Skewers with Chirmol Salsa or Aioli Dip
Vegetable Empanadas with White Bean Salsa
Fontina Risotto Balls

Stationary

Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze Garnished with Toasted Almonds, served with Sliced French Bread
Crab and Artichoke Cheesecake Served Warm Offered with Assorted Flatbreads
Savory Greek Cheesecake Wrapped in Phyllo Garnished with Nicoise Olives and Italian Plum Tomatoes With Sesame-Garlic Toast
Antipasto Display Antipasti including Spanish Olives, Sweet Peppers and Feta Cheese, Buffalo Mozzarella, Mushrooms, Artichoke Hearts

Hearts of Palms, Pepperoni Slices, Sliced Salami, and Prosciutto
Mediterranean Spreads Sicilian Caponata, Lebanese Humus and Baba Ghanoush Surrounded by Crispy Lavosh, Ficelles, Pita Crisp, and Market Fresh Vegetables

Soup & Salad

Salads

Mixed Field Greens with sliced fresh Pears, Crumbled Saga Bleu Cheese with a Toasted Walnut Vinaigrette

Salad of Mixed Baby Greens with Mandarin Oranges, Sliced Bermuda Red Onions, Carmelized Almonds and drizzled with a Lemon Poppyseed Dressing

Uptown’s Famous Bow-Tie Caesar Salad—Crisp Romaine Greens encircled in a Ring of Fresh Baked Herbed Italian Bread Drizzled with our Fabulous Caesar Dressing and Decorated with Julienned Red Peppers

Tender Organic Greens and Endive with Macadamia Nuts, Sliced Apple and Pear Topped with a Balsamic Vinaigrette

A Delicate mix of Mesclun Greens tossed with Pears, Walnuts, Chevre, and drizzled Raspberry Vinaigrette

Greek Salad with Mixed Greens, Black Olives, Feta Cheese, Red Onions, and Lemon Vinaigrette Dressing

Salad of Mixed Greens with Roma Tomatoes, Slivers of Bermuda Onion and a Balsamic Vinaigrette Dressing

 

Soups

Lobster Bisque Martinis
Butternut Squash Soup in Mini Pumpkins
Maryland Crab Soup
Wild Mushroom Soup with Shaved Asiago Cheese
Chilled Gazpacho with Cilantro and Tortilla Straws
Cream of Asparagus
New England Clam Chowder

Main Course

Chicken Devonshire—Boneless Breast of Chicken with Roasted Red Peppers, Spinach, Feta, and Provolone Cheese, Served with Chef Ricardo’s Tarragon Sauce
Chicken Renoir—Boneless Breast of Chicken Stuffed with Asparagus and Prosciutto with a Creamy Pesto Sauce Baked Fresh Flounder with Ginger MedallChicken Marsala—Boneless Breast of Chicken Lightly Breaded and Sauteed to Golden Brown Topped with Wild Mushrooms and Served with a Marsala Cream Sauce
Bourbon-Barbecue Glazed Grilled Chicken Breasts Served Over a Bed of Sweet Grilled Onions
Chesapeake Crab Cake Served with a Perfect Citrus Remoulade
Rosemary and Lime Roasted Tilapia with Mediterranean Salsa
Chicken Normandy—Boneless Breast of Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce
Salmon and Rockfish Braid with Sorrell and Red Pepper Sauces
Chicken Moroccan—Chicken Breast Lightly seasoned and Sautéed with Green Olives and Artichoke Hearts with a Lemon Crème Sauce
Rockfish gently poached in White Wine, covered with a Plum Tomato & Fresh Basil Tapenade Pan Seared
Mahi Mahi with Bell Peppers, Fresh Basil and Diced Roma Tomatoes
Black and Blue Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese
Crown of the Sea A fabulous seafood dish consisting of an 8 oz. crab cake with Colossal Shrimp forming a “crown” out of the topions, Scallion Brushes and Shiitake Mushrooms
Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa
Peppercorn and Garlic Encrusted Filet Mignon Aged Tender Beef selected with a butcher’s eye Lightly Grilled, then Slow Roasted for the perfect combination of tenderness inside and out Served with Chef Ricardo’s Wild Mushroom Sauce
Macadamia Nut Encrusted Sea Bass with a Saffron Beurre Blanc Sauce
Chicken Au Poivre—Tender Filet of Chicken Breast sautéed with Peppercorns and served with a Vermouth Sauce Honey Orange Glazed
Cornish Game Hen—Roasted Boneless Cornish Game Hen Served with a Honey Orange Glaze Stuffed with Wild and White Rice
Chicken Oscar—Boneless Breast of Chicken stuffed with Sherried Crab, Lobster and Asparagus with Old Bay Beurre Blanc Sauce Garlic and Rosemary
Encrusted Petit Tenderloin of Beef Offered Over Garlic Mashed Yukon Gold Potato Rosette

Sweet Endings

Chocolate Fountain—Offered with Marshmallows, Macaroons, Ginger Snaps, Strawberries, Dried Apricots, Pretzels, and Biscotti
Chocolate Covered Strawberries Garnished with Mint Sprigs
Belgian Chocolate Mousse with Dark Chocolate Shavings, Garnished with Berries and Cigar Cookies
Mango Sorbet Garnished with Paper-Thin Slices of Lime
Miniature French Pastries—Such as Swans, Cream Puffs, Eclairs, Bombes, Three Nut Tarts, Cannolis, Lemon Meringue Swirls, Pecan Diamonds, Cheesecake Diamonds, Raspberry Cakes, Opera, Walnut Cake, Tiramisu
Petit Fours—Such as Semi Petit Fours, Mocha Petit Fours and White Petit Fours
Fruit Tarts—Such as Assorted Fruit, Strawberry, Kiwi, Raspberry, Mandarin and Blueberry
Extra Fancy Individuals—Such as Chocolate Pecan Tart, Apple Tart, Vanilla Napoleons, Fresh Fruit Napoleons, Chocolate Mousse Cups, Strawberry Shortcake and Carrot Triangles

Icing On The Cake

At Celebrations at the Bay, a beautiful wedding cake is included with every catering package

Delicious yellow cake with your choice of:

chocolate,

lemon,

rasberry, or

vanilla filling