Catering Services Menu

"Delicious Food for Your Event"

AMG Catering and Events makes it easy to have a wonderful event. The only challenge is choosing which delicious dishes your want your guests to enjoy.

If you have a special dish in mind not listed here, please ask. I am able to create any dish that you desire. Also available are menus for special diet needs, including gluten free and vegan options.

Prices are determined by the following factors:
• Choice of menu
• Staffing needs
• Rental requirements

Stationary Hors D’oevres

• Bounty Table - An edible table designed just for you!
  Decorated with fresh greens, cascading seasonal vegetables with assorted dips, humus with cumin spiced pita chips, country pates, vegetable terrine, assorted condiments, assorted cheeses with grapes, assorted breads and crackers. (Bounty Table can be created by adding or subtracting any items desired (photos available upon request))
• "Caprese” Salad Platter - Fresh mozzarella, sliced tomatoes, fresh basil and prosciutto
• Artisan Cheese & Fruit Platter - Includes fresh seasonal fruits accompanied by selected cheeses, for example: St. Andre (creamy French), Manchego- (sharp sheep’s milk), P’tit Basque- (semi-soft French), Cabrales- (Spanish blue), & assorted goat cheeses.
• Baked Brie en Croute - Served with French baguette and apple slices, choice of: brown sugar and walnuts or pesto & fresh tomato
• Antipasto Platter - Includes prosciutto di parma, dry cured sausages, marinated artichoke hearts, assorted olives, assorted Italian cheeses, marinated mushrooms, shaved fennel, fresh tomato and basil, assorted breads and olive oils
• Smoked Salmon Platter - Served with sliced tomato, red onion, capers and assorted breads
• Assorted Sushi Rolls - With pickled ginger, wasabi, and soy for dipping

Hors D’Oevres

• Mini Beef Wellington "napoleons"
• Jerked shrimp or chicken skewers
• Brie, apricot and caramelized onion tartlettes
• Salmon "caviar" on blini
• Sauteed scallop cakes with lime-sriachi aioli
• Mini Artisan cheese "course" with fig compote
• Spiced lamb burgers with tzaki sauce and cucumber
• Stilton stuffed apricot with pistachio
• Roquefort rolled grapes with pistachio
• Seared Sea Scallop with dijon-tarragon aioli
• Tarragon chicken or tarragon shrimp on endive leaf
• "Duxelle" of mushrooms in filo cups
• Assorted dumplings with scallion-ginger dipping sauce
• Baby potatoes filled with horseradish creme fraiche and caviar
• Smoked salmon tartare with capers on black bread circles
• Spinach and feta in phyllo dough
• Seared Asian spiced tuna with wasabi mayonnaise on rice cracker
• Chicken satay with a peanut dipping sauce
• Seared filet mignon on garlic toasts with horseradish-thyme sauce
• Wild mushroom bruschetta drizzled with asiago cheese
• Mini Maryland blue lump crabcakes with red pepper remoulade
• Peking duck with scallion in pastry cups
• Grilled pork on skewers with mango salsa dip
• Herbed goat cheese with white truffle oil on garlic toasts
• Shrimp, chicken or vegetarian mini quesadillas with cilantro
• Saga bleu with a roasted red pepper coulis served on tuscan toasts
• Jumbo shrimp cocktail
• Assorted sushi rolls with pickled ginger and wasabi
• Cognac laced chicken liver pate on pear & apple slices
• Peruvian-style scallop “ceviche” on skewers
• Caesar salad "spears"
• Mini cheeseburger sliders with chef's "special sauce" and pickle
• Mini tuna burgers with caper aioli on pita triangles
• "Thanksgiving Flashback" mini turkey, stuffing and cranberry aioli on mini potato rolls
• Hearts of palm, radish "coins" and poached shrimp
• Mini meatballs in a spicy peanut curry sauce
• Endive spears with sweet potato, bacon and chives
• Proscuitto wrapped mozzarella and basil
• Mini chicken tostadas with guacamole and cilantro sprigs
• Tiny twice baked potatoes
• Coconut-chili shrimp mini tostadas with pineapple salsa
• Mini moo shoo shrimp, chicken or pork with Sweet Thai dipping sauce
• Assorted mini gourmet grilled cheese "pannins"..Gorogonzola, pancetta and
  honey-Brie, apricot and carmelized onion, gruyere, honey mustard and tomato
• Braised short ribs and carmelized onions served in filo cups

Pasta Entrees

• Linguine with white or red clam sauce served with whole littlenecks and chopped clams
• Penne Pasta with fresh lobster meat, mushrooms and sweet green peas in a sherry cream sauce
• Rigatoni with sweet Italian sausage in a fennel-tomato pesto sauce
• Scallops Pomodoro– seared scallops over linguini in a fresh tomato-cream sauce
• Linguine Rustica– prosciutto, capers, pine-nuts, spinach and tomatoes in a garlic-white wine sauce
• Zuppa de Pesce– clams, mussels, shrimp and scallops in a saffron laced tomato broth over angel hair
• Smoked Salmon with fresh tomatoes and sweet green peas in a dill cream sauce over farfalle
• Angel Hair pasta with wild mushrooms in a rosemary cream sauce
• Penne al la vodka with chicken tenders
• Rigatoni with fresh tomatoes, spinach, garlic, olive oil and shaved asiago cheese
• Farfalle with tuscan white beans and broccoli rabe in a roasted garlic spicy broth
• Penne primavera with seasonal vegetables in an herb infused cream sauce
• Garlicky shrimp over linguine with fresh basil & tomatoes
• Rigatoni in a red-wine laced bolognese sauce
• Farfalle pasta with poached salmon and asparagus in a light cream sauce
• Orichiette pasta with sweet onions, eggplant, tomatoes & fresh thyme
• Vegetable Lasagna– fresh assorted vegetables, seasoned ricotta cheese, fresh herbs, plum tomato basil sauce, fresh mozzarella & parmesan
• Seafood Lasagna– sautéed scallops, shrimp and calamari with roasted garlic, seasoned ricotta cheese, spinach & fresh mozzarella

*special pasta dishes can be made with any combination of fresh vegetables,
seafood, or chicken–together with the pasta and sauce of your choice

Seafood Entrees

• Roasted garlic encrusted salmon filet
• Pan seared chilean seabass with puttanesca sauce
• Asian spiced grilled tuna served with sherry-wasabi sauce
• Scallop & spinach stuffed filet of lemon sole served in a light herb-lemon wine sauce
• Grilled swordfish brochettes in a Greek marinade topped with feta cheese
• Grilled mahi-mahi with a citrus salsa
• Pan seared trout in a lemon caper sauce
• Grilled salmon with tomato-basil citronette over baby spinach

*Any fresh fish can be grilled, blackened or sautéed to your liking

Chicken Entrees

• Baby roasted chicken with fresh herbs
• Sautéed boneless chicken breasts with rosemary and wild mushroom in a light cream sauce
• Lemon-oregano marinated roasted chicken breast
• Roasted rosemary chicken pieces
• Chicken breasts en croute with fresh tomato, sage and swiss cheese in a lemon-white wine sauce
• Chicken Sorrentino– sautéed boneless chicken breast topped with prosciutto di parma, eggplant and provolone in a shallot wine sauce
• Chicken Dijonaise– sautéed boneless chicken pieces with artichoke hearts, tarragon, tomatoes, dijon mustard & cream
• Grilled Chicken breasts with tomato-basil citronette
• Curried Chicken– sautéed boneless chicken pieces in a coconut curry sauce served with accompaniments (toasted coconut, peanuts, raisins, diced tomatoes)

Meat Entrees

• Filet of beef with port wild mushroom cream sauce
• Beef Wellington with pate en croute (individual portions)
• Grilled Flank steak with sherry-basil vinaigrette over baby arugula
• Grilled and sliced flank steak over chopped arugula topped with plum tomatoes and Balsamic glaze
• Pepper coated filet mignon with horseradish-caper sauce
• Veal Piccata with white wine, lemon, butter and capers
• Veal Marsala with prosciutto di parma and wild mushrooms
• Grilled veal chops with aromatic herbs
• Grilled lamb chops rubbed with rosemary
• Maple-dijon crusted pork loin with apples
• Jamaican jerk “spiced” grilled pork tenderloin

Vegetarian Entrees

• Vegetable Frittata with three cheeses
• Assorted vegetable and cheese quiche
• Spinach and cheese stuffed Portobello mushrooms
• Black bean and roasted vegetables burritto
• Vegetable and bean chili
• Spinach noodles with peanut dressing with scallion and carrots
• Grilled vegetables over cous cous with balsamic glaze
• Grilled Portobello Mushrooms over creamy polenta with a balsamic glaze

Garden Salads

• Mixed Greens - With choice of cheese (gorgonzola, chevre, feta) with balsamic vinaigrette
• Traditional Caesar Salad - With grilled chicken or shrimp
• Mediterranean Salad - Mixed greens, kalamata olives, diced tomatoes, diced red onion, diced cucumbers and feta cheese with a red-wine, lemon and oregano vinaigrette
• Spinach Salad - Fresh spinach, bacon, sliced mushrooms, herbed croutons, hard cooked eggs with a hot bacon dressing
• Salad Nicoise - Fresh seared tuna, green beans, kalamata olives, red onion rings, red bliss potatoes and hard cooked eggs with a dill-dijon vinaigrette
• The Beet - Mixed greens, with roasted beets, chevre, red onion and garbanzo beans with balsamic vinaigrette
• The Aspetuck - Mixed greens, dried cranberries, toasted walnuts, red onion and gorgonzola
  With balsamic vinaigrette

*May add grilled chicken or shrimp to any salad

Luncheon Entrees

• Tortellini Pesto Salad - Cheese tortellini tossed with pesto and fresh tomatoes, scallions,and toasted pine nuts
• Penne Pasta Salad - Penne with roasted plum tomatoes, fresh basil, fresh cubed provolone,
  coarse black pepper, and extra virgin olive oil
• Greek Pasta Salad - Orichiette pasta with diced tomatoes, calamata olives, artichoke hearts,
  red onions, roasted red peppers with a lemon-oregano dressing with crumbled feta cheese
• Seasonal vegetable pasta salad - Seasonal veggies and farfalle pasta with a basil-lemon dressing
• Grilled chicken breasts - Served over baby spinach with tomato-basil citronette
• Shrimp Pasta Salad - Spinach fettucini, cold poached Shrimp, celery, and diced tomatoes in a lemon dill dressing
• Vinaigrette potato salad - Red bliss potatoes with green peppers, bacon, scallion and capers in red wine vinaigrette
• Red bliss potato salad - Red bliss potatoes with celery, red onion, parsley in a dijon-mayonnaise dressing
• Poached salmon - Served with tomato-basil sherry citronette or lemon-dill creamy sauce
• Tarragon Chicken Salad - Poached white meat chicken with broccoli florets, cherry tomatoes,
  celery and scallions in a tarragon cream dressing
• Greek Chicken Salad - Grilled chicken breast, diced tomatoes, calamata olives, red onions,
  and celery with an oregano-red wine vinaigrette and crumbled feta
• Chicken and Fresh Mozzarella “Platter” - Grilled chicken breast, fresh slices of mozzarella, sliced tomato and fresh basil drizzle with basil olive oil
• Chicken Salad - Chicken with red seedless grapes, toasted walnuts, and
  celery in a nutmeg mayonnaise

Assorted “Roll-Up” Sandwiches

Choice of tortilla: flour, tomato, garlic or spinach (platters available)

• Thanksgiving Preview - Oven roasted turkey, herb stuffing, brie cheese and cranberry mayo
• Vegetarain Delight with roasted red pepper hummus, provolone, lettuce, plum tomato, avocado, carrots, cucumber, green pepper and sprouts
• The Vermonter - Oven roasted turkey, aged cheddar, lettuce, tomato, avocado
  and honey mustard
• Peachy Ham - Oven roasted ham, peach preserves, brie, lettuce tomato and Swiss
• Grilled chicken Caesar salad wrap
• Cobb salad wrap
• Big Beef - Rare roast beef, caramelized onions, provolone and horseradish caper sauce

Cold Soups

• Vichyssoise with frizzled leeks
• Seafood gazpacho
• Chilled cucumber dill with mint
• Carrot-ginger with citrus zest

Hot Soups

• Sherry laced seafood chowder
• Lobster-ginger bisque
• Tuscan bean with escarole
• Light cream of tomato-dill
• Wild mushroom bisque
• Italian vegetable with fresh herbs
• Corn chowder with roasted red peppers
• Butternut squash bisque

Homemade Breads

• Crusty Italian Bread/Rolls
• Pumpernickel raisin rolls
• Assorted Focaccia Breads
• Country Wheat bread/rolls

Vegetables and Accompaniments

• Wild rice and orzo medley with confetti vegetables
• Roasted seasonal vegetables with olive oil and fresh herbs
• Roasted garlic mashed potatoes
• Wild Mushroom mashed potatoes
• Sautéed spinach in olive oil and garlic
• Hericots Verts (green beans) with tomato concasse garni
• Asparagus vinaigrette
• Tri-colored cole slaw with raisins in a sweet caraway dressing
• Roasted rosemary red bliss potatoes
• Broccoli parmesan
• Root vegetable tartin- thin slices of root vegetables baked with sweet cream, parmesan and garlic
• Maple and brown sugar glazed carrots
• Sautéed escarole with tuscan white beans with roasted garlic and olive oil
• Stir-fried vegetables with ginger and scallion
• Creamy polenta laced with rosemary
• Vegetable studded cous-cous

Desserts

Chef Alison's "Soon-to-be-Famous" Mini Dessert Cart
Choose from the following: (all are served bite size):
Lemon tart , Sacher torte, Tiramisu, Opera cake, Assorted petits Fours, Edelweiss cake, Almond jacond cake, Mini fruit tarts, Mini "pastry" ice cream cones, Gourmet lollipops, Gourmet chocolates, Assorted nut brittles, assorted candied nuts, mini cookies, and mini chocolate covered bananas and other chocolate covered fruits.

Many more dessert selections are available - too numerous to list.
I can always offer suggestions, or just make your “dream” dessert!

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