Loree's Catering

(914) 449-1947

info@loreescatering.net

Casual and Full Service Catering Menu


Casual Catering

Hors d’Oeuvres

Stationary Platters:

Provençal Crudité Platter
with caramelized onion dip

Artisan Fruit and Cheese Platter
Accompanied by assorted crackers, bread sticks, and flatbreads

Mediterranean Mezze Platter
with assorted hummus, Techina, olive tapenade, marinated Greek olive, and crisp pita chips

Charcuterie Platter
Dry hot and sweet sausage and soppressata, roasted peppers,
Rolled prosciutto, rolled ham capocollo, fontinella cheese, bocconcini,
marinated artichokes, and olives.

Passed:

Miniature Maryland Style Crab Cakes
with chipotle remoulade

Franks Encroute

Caesar Salad Summer Rolls

Coconut Shrimp
with mango dipping sauce  

Smoked Salmon Roulade

Duck in Scallion Pancakes

Indonesian Chicken Satay
with Thai peanut sauce

Miniature Cheeseburgers Sliders
with caramelized onions and cornichons

Zucchini with Goat Cheese and Thyme 

Shrimp Cocktail
with ginger mustard sauce

Poke Tuna on Belgium Endive Spears

Beef Negamaki

Pear and Brie Quesadilla

Filet Mignon Crostini

Spinach and Shallot Stuffed Mushrooms

Gazpacho Soup Shots

Jerk Chicken on Crisp Plantains
Topped with a Caribbean salsa

 

Buffet Items

Salads:

Caesar Salad
Shaved Brussels Sprouts Salad with apples and Parmesan

Arugula Salad
 with manchego cheese, honey almonds and dried cranberries

Field Green Salad
with roasted beets, candied walnuts, gorgonzola and sherry vinaigrette

Red and White Quinoa Salad
 with edamame, dates, grilled scallions, lemon vinaigrette

Baby Kale Salad
with shaved fennel, almonds, lemon vinaigrette

 

Main:

French Cut Grilled Chicken in a Mushroom Marsala Sauce

Chicken Medallion Florentine

Herb Roasted or Grilled Filet of Beef
with horseradish créme fraîche

 

Herb Wrapped and Roasted Pork Loin
with apple and rosemary compote

Grilled Chilean Salmon
with fennel and orange sauce

Beef Bourgignon

Cold Poached Salmon decorated with cucumber scales
Served with lemon wedges and a horseradish chive sauce

Chipotle and Honey Grilled Flank Steak
with cilantro pesto

Sweet Garlic and Herb Grilled Shrimp Skewers
with lemon aioli

Sides:

Herb Roasted New Potatoes

Yukon Smashed Potatoes

Basmati Rice Primavera

Wild Mushroom Polenta

Haricots Verts with sautéed shallots

Parmesan Roasted Cauliflower

Honey and Rosemary Roasted Carrots

Grilled Provençal Vegetables with Balsamic Glaze

 

Desserts:

Petit Four Trays

Seasonal Fruit Crisps

Chocolate Homestyle Cake

Apricot Frangipane Tart

Classic Lemon Tart

Lemon Créme Fraîche Torte

Chocolate Truffle Torte


Full Service Catering

Plated First Course:

Main Event Salad
Boston lettuce, radicchio and endive salad in a cucumber cylinder
Topped with tomato, red onion, avocado and sherry vinaigrette

Cauliflower Soup
with bacon chévre gremolata

Endive Salad
with Roquefort, pears, toasted hazelnuts and Champagne mustard vinaigrette

Napoleon of Beets
Goat cheese, sherry vinegar gastrique and candied lavender

Gingered Tuna Tartar
with tomato, avocado, cucumber, sesame aioli and house-made potato chips

Lump Crab Meat Timbale
with avocado and grapefruit

House-made Potato Gnocchi
with wild mushrooms, English peas, and caramelized pearl onions

Ricotta and Spinach Gnocchi
with oven roasted tomato sauce

 

Plated Entrée:

All Natural French Cut Chicken Breast
with vegetable stuffed and whipped potatoes

Roasted Salmon
with parsnip puree, roasted vegetables, and carrot ginger emulsion

Roasted Rack of Lamb
with farro risotto, natural lamb reduction and basil oil

Pan Seared Branzino
with caramelized fennel, roasted tomatoes, fingerling potatoes and black olives

Long Island Duck Breast
with sweet potato puree, Swiss chard and cherry cognac sauce

Black Angus Strip Steak
with hasselback potatoes and Bordelaise sauce

Roasted Filet Mignon
with baby bok choy, mushrooms, miso mustard and hollandaise sauce

Ricotta Gnocchi Bolognese

 

Plated Desserts:

Dark Chocolate Mousse and Gold Leaf Dome
with créme anglaise and raspberry macaron

Chocolate Caramel Cake
with tahitian vanilla bean créme anglaise

Apple Tart Tatin
with cinnamon whipped cream

Individual Fruit Cobbler

Chocolate Hazelnut Royale
with vanilla bean créme anglaise

Traditional Tiramisu

Lemon Raspberry Macarons
with lemon créme anglaise and raspberry coulis

Assorted Petit Fours