Catering Services Menu

"Delicious Food for Your Event"

Wedding catering station serving tempting pasta dish

Alison Milwe-Grace Catering makes it easy to have a wonderful event. The only challenge is choosing which delicious dishes your want your guests to enjoy.

Original recipes, delicious cuisine, and an artful approach are central to our catering services.

My catering menu is designed to fill the needs of my valued clients. No occasion is too large or small. I am happy to assist you in any way that meets your needs.

If you have a special dish in mind no listed here, please ask. I am able to create any dish that you desire.

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, smoked turkey, honey-glazed ham, 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"
Pulled pork on polenta cakes
Brie, apricot and caramelized onion crepes
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

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
Vegetarian Delight - Grilled Portobello Mushroom, roasted red pepper, fresh mozzarella, fresh spinach and garlic aioli
Smoked Salmon - Smoked Norwegian Salmon, sliced tomato, sliced red onion, dill cream cheese, oregano and capers
The Vermonter - Oven roasted turkey, bacon, cabot cheddar, apple butter, lettuce and tomato
Bleu Ham - Honey glazed ham, Saga Bleu cheese, honey-mustard, lettuce and tomato
Big Beef - Rare roast beef, caramelized onions, provolone and horseradish caper sauce
The Monterey - Grilled chicken breast with avocado, jack cheese, red onion,
tomato, sprouts with a fresh herb aiol

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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