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Life is filled with reasons to gather together and share good food and good times. Whether you are planning a large reception or an intimate dinner party, it's important to have a detail oriented caterer. We can help all with all aspects of your party planning so when you party starts you have nothing to do but enjoy your guest.


Menu Items

HorsD’ouevre Parties
These are the hardest parties to cost because there are so many different appetizers to chose from, at such differing ingredients, and labor cost.
However I would be glad to put together a custom quote for you. As an example:
*Gourmet Cheese Platter, Vegetable Crudite`, Fresh Fruit platter w/ melon Swans, Spicy Sausage/ Crab stuffed mushroom, Citrus Chicken skewers w/ peanut sauce

 

Simpler, or more extravagant menu’s w/ Pasta stations or Flambé` stations can be arranged. Buffets or Passed.

The preparation is always eye-catching and delicious.

 

Salads
Summer Nut Salad w/ Raspberry vinaigrette, Caesar salad, Shepherd greens w/ Goat cheese, par tomatoes served w/ Balsamic Vinaigrette, Spinach salad, w/ blue cheese
Vegetables
Assorted steamed or sautéed w/ Butter or light garlic Butter, Green beans almondine, Snow peas & Mushrooms
*** Marinated Grilled vegetables
***Baby vegetables w/ Orange Zest butter *** Add $ 1.50/per.
Rice / Potatoes / Pasta’s
Rice Pilaf, rice Provincal, Seasoned rice
Wild rice medley
Potatoes Anna, Potatoes Augratin, Rosemary Red potatoes, Garlic parsley red rose potatoes, Phil's Yukon Green Chili Gratin, Garlic mashed potatoes, Polenta,
Pastas: Alfredo, Pesto, Herb butter, spinach tomato cream, etc.

Entrees
* Chicken Styles: Picatta, Marsala, Rosemary, Lemon tyme, Herb, Parmesan, Cajun, Honey Dijon, teriyaki
* Beef styles: Stanton’s Marinated ,Tri –Tip Carving station, Teriyaki, Mushroom au jus, Bergunion, Cream peppercorn sauce
* Seafood styles: Salmon , Mahi, Lemon herb, Pico de gallo, picatta, Almond butter, Cajun.


Deluxe Entrees
Chicken: Stuffed w/ Garlic ricotta, Cordon bleu, Florentine, Chianti` chicken w/ wild mushroom sauce
Beef: Garlic rubbed Tenderloin w/ choice of Béarnaise sauce or Au Pouv (peppercorn sauce) Stilton Blue deme` glaze sauce, wild mushroom sauce. Beef Wellington, Prime rib, New York strip
Lamb: Herb crusted loin w/ raspberry puree, Spring Lamb rack w/ Mint Jelly.
Pork Tenderloin: Roasted garlic cream, Honey dijon basted.
Seafood: Sea bass, Salmon, Halibut, etc.
Burr Blanc, lemon, Wild Berry Puree, En Cruet`(Puff pastry), Scampi Flambé`


Additional Menu



When planning your Wedding or Special Event, make it easy; let me help you! I am a high quality service oriented caterer with very
affordable prices. I look forward to working with you.
* Tax, Gratuity, Servers and rentals not included/On-site chef and server charges apply.
*Custom Menus Available


Email me at:
stantonsgourmet@gmail.com

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