SPRING CATERING MENU

Spring is a magical time of year. It is the awakening of a new season when blue skies have returned, the midday sun is warm and yet our nights are still cool. After the long months of hearty winter foods, it’s time to celebrate the arrival of fresh young vegetables – a cooks’ dream come true.
What a wonderful way to extend yourself to others in celebration of family and friendships, than to host an informal Spring party.

SPRING CATERING MENU #1
$42.95 Per guest

• Rock Shrimp and Crab Salad in a Tomatillo Vinaigrette with Toasted Coconut Garnish, served on an Asian Spoon
• Baked Emerald Mussels stuffed with Chorizo, Fresh Oregano and Saffron
• Chilled Nectarine Soup with Cinnamon Almond Praline Dust and Huckle Berry Drizzle
• Baby Greens with Ricotta Salata, Strawberries and Toasted Hazelnuts, Tossed in Balsamic Blanco Vinaigrette
• Grilled Mahi Mahi marinated with Oranges, served with Corn Tortillas,Charred Black Bean Pineapple Salsa and Chipotle Cream
• Blackened Chicken Salad on a bed of Mixed Greens with Blue Cheese Bacon Ranch Dressing
• Passion Fruit Mousse with Summer Berry Coulis

SPRING CATERING MENU #2
$39.95 Per guest

• Gazpacho Soup
• Pan-Seared Sirloin w/ Garlic Brandy Sauce
• Horseradish Whipped Potatoes
• Sake-Steamed Atlantic Cod w/ Ginger and Green Onions
• Polenta and Confetti Vegetables
• Steamed Basmati Rice and Grilled Vegetables
• Ratatouille-Stuffed Portabella Mushroom
• Lemon-Spinach Israeli Couscous
• Caesar Salad
• Fresh Fruit Salad
• Strawberries Romanoff Napoleon

MAKE YOUR OWN SPRING CATERING MENU

$32.95 One Entrée
$34.95 Two Entrées
$36.95 Three Entrées
1 Appetizer,2 Hot Sides, 2 Chilled Salads , cookies , sliced fruits and Bread

APPETIZERS

• Crayfish Cakes W/ pepper jelly sauce
• Shrimp stuffed with blue crab drizzled with spicy remoulade sauce
• Rock Shrimp and Crab Salad in a Tomatillo Vinaigrette with Toasted Coconut Garnish, served on an Asian Spoon
• Baked Emerald Mussels stuffed with Chorizo, Fresh Oregano and Saffron

ENTREES

• GRILLED MAHI MAHI marinated with Oranges, served with Corn Tortillas, Charred Black Bean Pineapple Salsa and Chipotle Cream
• PAN SEARED CHILEAN SEA BASS arborio rice crust topped with artichoke caper relish and drizzled with lemon
• CEDAR PLANK GRILLED SALMON FILET wild Alaskan salmon with honey mustard glaze
• PARMESAN CRUSTED TILAPIA dredged in Parmesan cheese and Panko bread crumbs, sautéed and finished with creamy basil pesto sauce
• POLLO CON GORGONZOLA roasted chicken sautéed with baby artichokes and mushrooms, and Gorgonzola cream topped with oven roasted tomatoes
• MOROCCAN CHICKEN KABOBS with Charmoula dipping Sauce
• NEW YORK STRIP AU POIVRE certified Angus New York strip steak rubbed with cracked peppercorns, topped with a garlic—brandy cream sauce
• ROASTED PORK TENDERLOIN stuffed with apple horseradish and drizzled with Gorgonzola cream sauce

WARM SIDES

• Brown rice
• Turmeric scented rice pilaf
• North African Spiced Carrots
• Sautéed whole green beans with caramelized pearl onion
• Parisian Potatoes
• FOUR CHEESE MANICOTTI fresh pasta sheets stuffed with Romano, Parmesan, and ricotta cheese, topped with mozzarella cheese and baked with our zesty marinara sauce
• PENNE POMODORO penne pasta with fresh garlic, sweet basil and San Marzano tomatoes

COLD SALADS

• Spinach and Strawberry Salad w/sun dried tomatoes, peppers And crumbled blue cheese
• Baby spinach shaved salsify, apple-wood smoked bacon, Crushed pistachios, citronette
• Endive and watercress, comice pear, toasted pine nuts, stilton Sherry-thyme vinaigrette
• Slow-roasted red and golden beets sheep’s’ milk camembert Toasted hazelnuts
• Spring Mix Salad Fresh spring mix, matchstick & julienned Vegetables
• Caprese Salad Vine-ripened tomatoes,  basil and Mozzarella with extra virgin olive oil and balsamic glaze
• Caribbean style Sweet Potato
• Quinoa Salad with Dried Apricots & Baby Spinach
• Quinoa Salad with Edamame & Tarragon

DESSERTS

• Strawberry Rhubarb Pie $23.95 Per pie
• Pecan pie $22.95 Per pie
• Ice cream Bar $12.95 per guest
• Mini Tarts and Italian Pastries $6.95 Per guest
• Assorted Petit Fours & Cheesecakes $6.95 Per guest

BEVERAGES $4.95 Per guest

• Orange Creamsicle
• Root Beer Float
• Appleseed Slushy
• Berry Ice Cube Lemonade
• Virgin Bloody Mary
• Home-made fruit punch

Appetizers:

• Spring pea and mint crostini
• Grilled asparagus with lemon and Parmesan
• Miniature quiches with spinach and feta cheese

Salads:

• Arugula salad with strawberries, goat cheese, and balsamic vinaigrette
• Grilled peach salad with mixed greens, feta cheese, and honey mustard dressing
• Classic Caesar salad with homemade croutons and shaved Parmesan

Entrees:

• Lemon and herb roasted chicken with garlic mashed potatoes and roasted vegetables
• Grilled salmon with mango salsa, coconut rice, and grilled asparagus
• Spring vegetable risotto with asparagus, peas, and fresh herbs

Desserts:

• Strawberry shortcake with whipped cream and fresh strawberries
• Lemon lavender shortbread cookies
• Blueberry tart with vanilla ice cream

Beverages:

• Freshly squeezed lemonade
• Iced tea with peach and mint
• Sparkling water with cucumber and lime

Note: This is just a sample menu and can be customized to suit your specific needs and preferences.

Spring is a beautiful time of year in New York City, with the flowers blooming and the weather warming up. It’s also a great time for corporate events, as businesses look to host events that reflect the freshness and energy of the season. Catering plays a crucial role in making these events a success, and there are several key considerations to keep in mind when planning spring catering for corporate events in NYC.

Fresh and Seasonal Ingredients For Spring catering Menu

One of the hallmarks of spring catering is the use of fresh and seasonal ingredients. With the arrival of warmer weather, local farmers markets and specialty food stores in NYC offer a bounty of seasonal produce, including asparagus, peas, strawberries, and rhubarb. Incorporating these ingredients into the catering menu not only showcases the best of what spring has to offer, but it also ensures that the food is at its peak freshness and flavor.

Lighter Fare For Spring catering Menu

Spring is also a time when people tend to crave lighter and fresher food options. As such, catering menus for corporate events during this season should focus on dishes that are both flavorful and light. For example, grilled fish or chicken with fresh herbs and vegetables, quinoa or grain bowls, and salads featuring seasonal produce are all great options. A lighter menu also ensures that attendees can stay energized and engaged throughout the event.

Presentation For Spring catering Menu

In addition to the food itself, the presentation of the catering can play a big role in the success of a corporate event. Spring catering often features bright, colorful, and visually appealing dishes that are presented in creative ways. For example, fruit skewers or vegetable crudité platters can be arranged in the shape of a flower, while salads can be served in mason jars or other unique vessels. These thoughtful touches add a level of sophistication and creativity to the event that attendees will appreciate.

Customization

Finally, customization is key when it comes to spring catering for corporate events in NYC. Each business has its unique needs and preferences, and catering menus should be tailored accordingly. This may include accommodating dietary restrictions or incorporating specific cultural dishes. Customization also means taking into account the size and format of the event, whether it’s a cocktail reception or a sit-down dinner.

Spring catering for corporate events in NYC should focus on fresh and seasonal ingredients, lighter fare, creative presentation, and customization. By keeping these key considerations in mind, businesses can ensure that their events are a success and leave a lasting impression on attendees.