Catering Menu and Inspiration
Sample Catering Menus & Inspiration
These menus are guidelines to get you started in planning your event.
The appetizers and hors d’ oeuvres are priced upon consultation and range from casual to elegant and offer a wide range of “finger food” to appease just about any palate.
The ala carte selections is an array of some of our more popular offerings. Other options are available, be sure to consult with Executive Chef Peter regarding customization of menus as these items listed are just a starting point in planning. Say Ciao! hand crafts all our cuisine and most recipes can be fine tuned and adjusted to appease just about any palate or dietary concern; so please ask!
The luncheon and breakfasts do show pricing for these standardized menus, however, the sample menus listed are priced but with some stipulations as to final pricing, as again, we encourage customization. And don’t miss our soups, stews and casseroles options for those casual meals!
Additional charges apply throughout and are broken down on our additional charges section of our creative catering page.
* All price are subject to change and are determined by market pricing during these challenging times
Appetizers and Hors d’oeuvres
These appetizers are a part of our stock catering menu and are only a small representation of what we offer…. Take these as inspiration in designing the menu for your event!
- Rosemary marinated grilled baby lamb chops
- Curried chicken salad with apples and toasted almonds served with sliced baguette
- Peppered roast beef, sliced and served with whole grain mustard horseradish sauce, served with silver dollar rolls and sliced baguette (add pork loin with orange cranberry aioli!)
- Grilled Andouille sausage bites and roasted sweet potatoes with caramelized onions and green chilies
- Mini meatloaf with garlic mashed potato topping
- Assorted anti pasti and grilled and pickled vegetables and sliced Italian cured meats
- Marinated grilled chicken satay skewers with sweet and spicy Thai peanut sauce with five spice
- Spicy yogurt Middle Eastern marinated tandoori chicken kebabs
- Black and white sesame seed encrusted wild rice and chicken cakes with a Pacific Rim aioli
- Rolled chicken pinwheels with spinach and sundried tomatoes and pesto
- Mini cornbread muffins with grill sausage
- Honey and sesame glazed sausages bites
- Spicy sausage rolls with fennel in puff pastry
- Meatballs in a cranberry demi sauce
- Philly cheese steak tortilla wraps
- Grilled chicken ciabatta sliders with an cilantro toasted sunflower seed pesto
- SW sweet and spicy pulled pork sliders
- Crispy honey, sesame and soy chicken wings with a Pacific Rim dipping sauce
- Herbed sausage and cheese empanadas
- Puff pastry roulades with sharp cheddar, caramelized onions and thyme
- Bacon wrapped, goat cheese and herb stuffed grilled jalapenos
- Seared black and white sesame seed crusted ahi tuna with pickled ginger, wasabi and soy sauce
- Poached salmon bites with tarragon aioli
- Chilled jumbo prawns with a SW red chili aioli (add chilled, seared sea scallops!)
- Bay shrimp salad with dill on Belgian endive spears
- Smoked salmon presentation with dill cream cheese, caper, red onion and sliced baguette
- Pan fried crab cakes with orange saffron aioli
- Panko crusted shrimp and scallop cakes with peach vinaigrette
- Smoked salmon wraps with dill cream cheese, capers and red onions
- Chinese five spice seared sea scallops with orange sesame vinaigrette
- Brie baked in puff pastry with sliced baguette and fresh fruit (ask about the additional fillings like raspberry coulis or basil pesto!)
- Sundried tomato pesto cream cheese torta with sliced baguette
- Imported and domestic cheeses with fresh fruit and baguette
- Domestic cheeses with fresh fruit and crackers
- Jicama and cucumber coins topped with herb cream cheese
- Dried apricot and goat cheese rounds coated with crumbled toasted pistachio nuts
- Caprese salad skewers with tomato , basil and fresh mozzarella
- Caesar salad on Belgian endive spears; chopped endive with lemon garlic dressing, parmesan cheese and crunchy mini croutons
- California rolls with wasabi, pickled ginger and soy sauce
- Basmati rice and toasted sunflower seed stuffed grape leaves with lemon yogurt dipping sauce
- Roasted mushroom caps with goat cheese, topped with crispy herbed bread crumbs
- Tortilla chips, salsa, black bean dip and guacamole
- Mini macaroni and cheese pies
- Baked panko breaded risotto balls with a sweet pea and mint coulis
- Deviled eggs with thyme, horseradish and mustard
- Vietnamese spring roll with sesame, soy and ginger sauce
- Mushroom caps stuffed with walnut sage duxelle or spinach and parmesan
- Caramelized polenta triangles with a roasted tomato thyme coulis
- Southwest red bean tortilla wraps with avocado crèma
- Chilled asparagus spears with blackberry vinaigrette dipping sauce
- White bean and roasted garlic hummus with savory, served with sliced baguette
- Fresh vegetable crudités with a lemon tarragon crème fraîche dip
- Baby new potatoes filled with deviled egg and chives
- Spinach and goat cheese in phyllo pastry
- Artichoke, spinach and roasted garlic dip with sliced baguette
Mix it up, a little or a lot!
Remember to offer a variety of appetizers with different flavors, colors, textures and temperatures. A good rule of thumb is to serve an appetizer from each of these categories: meats and seafood, cheese and antipasti plate, dips and spreads, cold and hot bites. By including a range of choices, you’ll be sure to offer something appealing for all of your guests.
Choose a theme ~ or not…
Having a theme for your party will provide direction to the menu, as well as the music, decor and even party attire. A Mexican fiesta calls for margaritas and spicy Southwest fare. Retro parties might lead you to re-imagine some classic appetizers like deviled eggs, endive spears topped with bay shrimp and dill and sublime roast beef sliders with horseradish, and then to mix up some ice-cold martinis and download your favorite Frank Sinatra tunes for an evening to the nines.
Light, medium or heavy; that is the question…
Is the food just a nosh, or a full blown meal? Knowing what you need from what’s offered is always important. Will your guests come hungry and need sustenance, or will they come and go and just perhaps take in a bite or two. These are considerations in planning that cannot be left out.
Ala Carte Selections
This Ala Carte Catering Menu is provided below to help inspire you when designing the menu for your wedding or event. These are suggestions and we recommend for larger events consultation with Chef Peter to assure a balanced and seasonally available menu.