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Sample dinner menus with full table side service

May we suggest menu #1:

Hors d’oeuvres - (Passed)

• Fresh fruit Granita cocktail - assorted berries & fruit over crushed flavored ice with a splash of champagne.
• Roasted garlic and goat cheese stuffed mushrooms.
• Delicate phyllo wraps filled with eggplant, spinach and pecorino cheese, baked to perfection.

Soup and Salad:

• Cup of soup - minted cold cucumber soup
• Dinner salad - organic baby greens tossed with a citrus vinaigrette, finished with granny smith apples, mixed berries, gorgonzola cheese and scallions.

Entrees, your choice of:

• Honey miso glazed salmon - an 8oz. Atlantic salmon fillet grilled to medium, finished in the oven with a honey miso glaze and toasted almonds. Served with wild rice and snap peas.
• Oven roasted chicken breast and leg, with a rosemary and sage chicken consommé, served with baby roast potatoes and a savory bread pudding stuffed pear.
• Ten oz. choice sirloin grilled to medium rare and served over a creamy mushroom risotto, spiked with a Marsala cream sauce and snap peas.

Dessert - Coffee & Tea:

• Decaffeinated & regular coffee from Richard Allen Coffee Co., assorted house made biscotti or petite dark chocolate bread pudding squares.

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May we suggest menu #2:

Hors d’oeuvres (passed)

• Sweet pork & spiced apple dumplings. Wild mushrooms filled with roasted garlic & goat cheese stuffing. Blue claw crab tarragon salad served on top of endive leaves.

Soup (or) Salad:

• Cup of gazpacho or New England clam chowder (or) non - traditional Caesar salad made with vine ripe tomato and kalamata olives tossed with Caesar dressing and finished with parmesan and pecorino cheese.

Entrees (your choice of):

• Fruit di mare - ½ lb. Of mussels, lobster tail, little neck clams, fresh cod and jumbo shrimp all simmered in a classic slightly spicy zuppa sauce and served with house made sweet Tuscan bread.
• ½ Roasted duck - slow roasted breast leg and wing, with a Marsala fig glaze and black cherry emulsion, served with sweet shallot onion potato galette and seasonal vegetable.
• 14 oz Rib eye grilled to perfection and topped with a red roasted pepper jam. Served with roasted garlic mashed potatoes, zucchini & yellow squash half moons sautéed with cherry tomato.

Dessert - Coffee & tea:

• Decaffeinated & regular coffee from Richard Allen Coffee Co. served with your choice of house made vanilla & lavender creme brulee or strawberry shortcake.

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May we suggest menu #3:

Hors d’oeuvres (stationary):

• Crudite of imported cheese, olive tapenade and tuna tapenade served with assorted crisps and artisan bread. Prosciutto wrapped melon.

First Course:

• Tomato, roasted garlic & basil soup followed by a Mediterranean antipasti served with our house made focaccia bread.

Second Course:

• Fettuccine alla carbonara, a light parmesan and bacon cream sauce sprinkled with fresh green peas.

Third Course ( your choice of ):

• Petite fillet mignon - a six oz fillet cut on premise grilled to order and finished with your choice of a roasted red pepper alla mama or a traditional alla mama made with fresh scallions, garlic, butter, and white wine . Served with broccoli rabe.
• Pan roasted tilapia - a delicate white 8 oz. fillet dusted with savory herbs and sautéed with artichoke hearts, white beans capers, garlic and cherry tomato. Served with broccoli rabe.

Dessert - Coffee & Tea:

• Decaffeinated & regular coffee from Richard Allen Coffee Co. served with your choice of house made chocolate biscotti or pecan bourbon tart.

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May we suggest menu #4:

Hors d’oeuvres (stationary)

• Poached shrimp served chilled with hot and sweet chili sauce, fruit and cheese kabobs (kiwi, strawberries, and imported cheese cubes served on a stick). Sliced tenderloin rolled with asparagus and boursin cheese

Dinner Salad

• Traditional Caesar salad romaine lettuce and garlic croutons tossed with Caesar dressing, finished with parmesan and pecorino cheese.

Entrees, your choice of:

• Chicken primavera - tender breast of chicken simmered in an arugula pesto cream sauce with parmesan cheese, autumn vegetables and sun dried tomato, all tossed with fusilli pasta.  Note - the chicken may be omitted and replaced by eggplant for the vegetarian diet.
• Grilled 10 oz. center cut sirloin with house made onion rings and gorgonzola cheese sauce served with garlic mashed potato and grilled asparagus
• Fillet of swordfish - grilled throughout, topped with a fresh thyme, cherry tomato, green chili, lemon & butter sauce. Served with roasted garlic mashed potatoes, zucchini & yellow squash half moons sautéed with cherry tomato.

Dessert

• Coffee & tea served with your choice of assorted petit fours and chocolate mousse cups

Banquet with butler service

May we suggest menu #1:

• Beverage service: decaffeinated & regular coffee from Richard Allen Coffee Co., assorted tea, orange, cranberry, tomato and grapefruit juice - Mimosa and Bloody Mary.
• Assorted breakfast pastries, bagels and muffins served with jam, whipped butter and cream cheese.
• Potato frittata - slow baked Italian omelet in pie form, filled with red roasted, caramelized onions, red bliss potatoes, yellow and green squash - served by the slice.
• Cheese blintz - delicate crepes stuffed with a cream cheese and ricotta, finished with a fresh fruit compote.
• Fresh fruit & granola - assorted melon, strawberries, seedless grapes & blueberries, raisins and granola.
• Shrimp & chorizo - fresh shrimp sauteed with mild Italian sausage in a red pepper & scallion cream sauce, served over farfalle or risotto.

May we suggest menu #2:

• Beverage service: decaffeinated & regular coffee from Richard Allen Coffee Co., assorted tea, orange, cranberry, tomato and grapefruit juice - Mimosa and Bloody Mary.
• Texas Style Toast - served with warm maple syrup, or a warm three berry house syrup or banana nut bread french toast - served with warm maple syrup, or warm three berry house made syrup.
• Scrambled eggs tossed with portobello mushroom, spinach and cheddar cheese. served with corn bread.
• Turtle Soup's Quiche - a house made pastry shell filled with a savory custard of eggs with fresh herbs, broccoli & onion, garnished with vine ripen tomato - served by the slice.
• Honey glazed Virginia ham with a buttered rum raisin sauce.
• Chicken Marsala - tender chicken breast simmered in a traditional Marsala sauce with domestic mushrooms.

May we suggest menu #3:

Cold Buffet Station:

• Breakfast pastry basket, assorted muffins, danish & croissants
• Fruit salad - fresh cut melons, assorted berries, grapes & tangerine in a watermelon basket
• Chocolate dipped strawberries.
• Garden fresh vegetable salad - tossed with mixed baby greens, served with a honey balsamic dressing.

Hot Buffet Station:

• Beverage service: decaffeinated & regular coffee from Richard Allen Coffee Co., assorted tea, orange, cranberry, tomato and grapefruit juice - Mimosa and Bloody Mary.
• Grandma's Frittata baked with potatoes, sausage, pepperoni, ham, onions and fresh herbs.
• Southern style sausage, eggs, cheese, biscuits & gravy.
• Pancakes served with warm maple syrup or fresh blueberries & creme fraiche.
• Grilled salmon fillets topped with lemon dill cream sauce with caramelized shallots.
• Accompaniments - oven roasted baby red potatoes, bacon and sausage. Fresh vegetable medley of yellow squash, zucchini & carrots.

The Carving Station:

• Choice sirloin roasted to perfection and served with wild mushroom gravy, rosemary au jus or creamy horseradish sauces on the side.
• Slow roasted turkey (breast meat only), served with an old fashion poultry gravy and a cranberry & currant bread stuffing

Joseph’s 50th Birthday Celebration
by 5th Street Catering

Cocktail hour - five to seven p.m.

Stationary Hors d’oeuvres
 
Baked brie en croute with granny smith apples wrapped in puff pastry, served with sliced baguette and assorted crackers.

Antipasto platter, an assortment of premium Italian meats and cheese served with roasted red peppers, marinated artichoke hearts, cipollini onions and cherry peppers.

The Raw Bar - An assortment of littleneck clams on the half shell, oysters on a half shell, poached shrimp and rock crab claws served with grated horseradish, cocktail sauce, Tabasco sauce and fresh lemon wedges; Seviche of scallops presented with baby greens and citrus wedges of orange and pink grapefruit; Hawaiian crab salad served in delicate endive cups.

Dinner hour - seven to nine p.m.

Dinner Buffet

Soup & Salad Display - mixed baby greens, fresh romaine, cherry tomato, cucumber, carrot shoots served with a balsamic vinaigrette; Cream of broccoli soup; assorted fresh baked artisan breads with whipped butter or olive oil.

The Entree - Pepper corn crusted beef tenderloin carved to order and served with fried onion straw and creamy horseradish dressing; Grilled citrus mahi mahi topped with a fresh fruit compote; tomato & basil risotto blue cheese smashed potato sautéed cherry tomato & asparagus chips broccoli crowns.

Dessert Buffet with Coffee Station - Assorted biscotti, Chocolate and mixed berry miniature tarts displayed with whip cream, fresh fruit, chocolate ganache and caramel sauce.

Richard Allen coffee, French and Italian roast and assorted teas.

Let the party begin - nine to midnight- the birthday song, roast the guest of honor,
music & dancing, speech and a final good night

On premise cost per guest is $xx.xx, tax & gratuity not included. ( minimum 50 persons)

Meghan’s Baby Shower 
Luncheon by 5th Street Catering
Cocktail hour - 12:00 pm to 1:00pm

Stationary & Passed Hors d’oeuvres

Bacon wrapped sea scallops - large sea scallops wrapped in bacon served warm on a pick

Turtle Soup’s famous phyllo dough - eggplant, spinach & pecorino Romana cheese rolled in delicate phyllo dough and baked to perfection, served with carrot oil

Hummus and pita chips - twice baked Syrian bread served with our house made roasted red pepper hummus, kalamata olives and roma tomatoes

Full service lunch - 1:15 pm to 2:30 pm

Your choice of:

Stuffed chicken - a 8oz single breast of chicken stuffed with grilled asparagus, caramelized onions and asiago cheese. Served with Red Roasted Bliss Potato wedges and vegetable

Pasta primavera - farfalle pasta with fresh spring vegetables, sun dried tomato and shrimp, tossed in arugula pesto and parmesan cream sauce

Stacked tomato salad with a fillet of blackened tuna - beefsteak golden & orange sunshine tomatoes topped with Roquefort cheese crumbles, red onions and extra virgin olive oil, with fresh basil & a balsamic reduction

Dessert, Coffee Service & Gifts - 2:45 pm to 4:00 pm

Your choice of:

Lavender creme brulee or peanut butter & chocolate chunk cake

Decaffeinated & regular French roasted coffee from Richard Allen Coffee Co. & assorted tea

On premise, the cost per guest is $xx.xx per person, tax & gratuity not included.

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Thank you for choosing 5th street catering for your special function. We would be happy to accommodate any personal preferences you may have that do not appear on these menus.

We purchase fresh seafood and raw product from the finest local purveyors. All beef, pork, poultry, vegetables and greens are available as a free range and/or organic product upon request.