Read our Client Testimonials
I'm here to serve and that means constantly creating new menus and recipes tailored to our client's needs. Each one of my parties is unique and will set the standard for elegant entertaining. Whether serving a delicious dinner for two or a dazzling feast for hundreds, I will pay meticulous attention to every important detail, from planning the menu and overseeing the food preparation to selecting the wines, the service and the room and table decor. Call me today to plan your next catered affair!
Catering Services
#1 Cocktail Party:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Passed Hors D'Oeuvre:
Cajun Corn Cakes with Smoked Tomato Salsa
Smoked Duck Quesadilla Cornucopias with Red Pepper Chili Glaze
Caramelized Onions and Goat Cheese in Fillo
Triple Mushroom Tarts
Chicken, Veal and Pork Pate en Brioche with an Onion Grenadine Jam
Grilled Asparagus wrapped In Proscuitto with Aioli Sauce
Boursin en Grougere
Baby Bella Stuffed with Crab
Vegetarian Spring Roll Halves with Chinese Plum Sauce
Country Style Spinach Crostini
All Passed Hors D'oeuvre - 10 Varieties Per Person
All Food, Trays and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Additional
#2 Hors D'Ouevre And Dessert:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Hors D'Oeuvre:
California Rolls with Wasabi and Soy Dipping Sauce
Grilled New Zealand Lamb Chops with Tzatiki Sauce
Tequilla Shrimp Skewers with Texas Red Sauce
Spinach and Cheese in Fillo
Miniature Potato Pancakes w/ Smoked Salmon/ Mustard Sauce/ Chive
Sesame Chicken Satay with Indonesian Peanut Sauce
Lobster Stuffed Eggs
Mushrooms Stuffed with Crabmeat
Crostini with Fig and Walnut Tapenade over Goat Cheese
Grilled Asparagus with Proscuitto/ Aioli Sauce
Dessert: A Full Assortment of Holiday Miniature French Pastry
Full Decaf Coffee and Tea Service
All Passed Hors D'oeuvre - 10 Varieties - With Pastry
All Food, Trays, Serving Pieces, China, Silver and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
#3 Light Buffet:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Hors D'Oeuvre:
Rainbow Rolls with Wasabi and Soy Dipping Sauce
Vegetarian Spring Roll Halves with Plum Sauce
Confit of Duck Quesadilla Cornucopia with Red Pepper Chili Glaze
Mushrooms Stuffed with Crab
Tequilla Shrimp Skewers with Texas Red Sauce
Caramelized Onions and Goat Cheese in Fillo
Set Out: Roasted Red Pepper Hummus Platter with Grape Tomatoes/ Cucumber
Slices
Imported Olives/ Baby Carrots/ Herbed Pita Chips
Warm Mediterranean Spread with French Bread Toasts
Chimichurri Chicken Kabobs with Dipping Sauce
Greek Orzo Salad with Kalamata Olives and Feta Cheese
All Passed Hors D'oeuvre - 6 Varieties - With A Light Food Table - No Pastry Included
All Food, Trays, Serving Pieces, China, Silver and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
#4 Light Buffet & Dessert:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Hors D'Oeuvre:
Caramelized Onions and Goat Cheese in Fillo
California Rolls with Wasabi and Soy Dipping Sauce
Baby Bella Mushrooms Stuffed with Crab
Vegetarian Spring Roll Halves with Chinese Plum Sauce
Confit of Smoked Duck Quesadilla Cornucopia with Red Pepper Chili Glaze
Grilled New Zealand Lamb Chops with Tzatiki Sauce
Tuscan Station:
Imported Cheese Display with Rustic Breads/ Marinated Olives
Lemon Pesto Dip with Crudite Display
Chimichurri Chicken Kabobs with Dipping Sauce
Crostini Station with Bruschetta Bowl and Grilled Wild Mushroom Pate
Roasted Eggplant Salad with Whole Wheat Pita
Dessert: A Full Assortment of Miniature French and Italian Pastry with
Seasonal Fresh Fruit Display
All Passed Hors D'oeuvre - 6 Varieties - With A Light Food Table and Pastry
All Food, Trays, Serving Pieces, China, Silver, and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
#5 Cocktail Buffet:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Hors D'Oeuvre:
Sundried Tomatoes and Feta Cheese in Fillo
Crostini with Fig and Walnut Tapenade over Goat Cheese
Stuffed Mushrooms with Spicy Italian Sausage
Baby Bella Mushrooms Stuffed with Crab
Grilled Asparagus Wrapped in Proscuitto with Aioli Sauce
Buffet: Antipasto with Scallops and Proscuitto
Boboli Pizza Selection to Include: Spicy Sausage and Gorgonzola Pizza
Pepperoni and Mushroom w/ Marinara Sauce/ Mozzarella Cheese
Pizza Presto
Tri-Colored Tortellini w/ Garlic Olive Oil/ Spinach/ Pinenuts/
Roasted Red Peppers/ Asiago
Orichette Pasta with a Light Cream Sauce/ Chicken and Dried
Cranberries/ Reggiano Parmegiano
Dessert: Chocolate Tiramisu Torte with Cherry Sauce
Layered Italian Ricotta Cheese Torte
Full Decaf Coffee and Tea Service
Hors D'Oeuvre:
Smoked Duck Quesadilla Cornucopias with a Red Pepper Chili Glaze
Spinach and Cheese in Fillo
California Rolls with Wasabi and Soy Dipping Sauce
Grilled New Zealand Lamb Chops with Tzatiki Sauce
Miniature Crab Cakes with a Caper and Chive Sauce
Guacamole on Jicama Slices
Buffet: Roasted Tenderloins with Mediterranean Salsa/ Petite Rolls
Wild Mushroom Ravioli with a Veal Demi Glace/ Fresh Tomato Concase/
Freshly Grated Asiago
Peppered Smoked Salmon with Capers/ Red Onion/ Dill/ Lemon/
Brown Breads
Lobster with Mango and Papaya en Crute
Citrus Marinated Chilled Spring Asparagus Spears
Fresh Buffalo Mozzerella with Roma Tomatoes/ Basil/ Olive Oil/
Balsamic Vinegar
Pastry: A Full Assortment of Miniature French Pastry
Full Decaf Coffee and Tea Service
Cocktail Buffet - 6 Varieties of Passed Hors D'oeuvre with A Heavy Food Table and Pastry
All Food, Trays, Serving Pieces, China, Silver and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
#6 Complete Dinner Party:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Hors D'Oeuvre:
Baby Bella Mushrooms Stuffed with Italian Sausage
Caramelized Onions and Goat Cheese in Fillo
Bruschetta
Mustard Dill Shrimp Canapes
Gorgonzola and Pignoli Nut Canapes
Mediterranean Grilled Tuna Pate on Baguettes of French Bread
1st: Fresh Buffalo Mozzarella Salad with Garden Tomatoes
Extra Virgin Olive Oil/ Balsamic Drizzle/ Fresh Basil/ Fresh Cracked
Black Pepper
Main: Grilled Chicken Breasts with a Wild Mushroom, Sundried Tomato, White
Wine and Basil Sauce
Roasted Roma Tomato Halves and Roasted Asparagus
Sweet Onion Risotto Cake
Basket of Rustic Italian Breads with Cruets of Garlic Infused Olive Oil
Dessert: Wedding Cake: Bride's Choice
Full Decaf and Regular Coffee and Tea Service
Hors D'Oeuvre:
Cajun Corn Cakes with Smoked Tomato Salsa
Grilled Scallops Wrapped in Bacon/ Dipping Sauce
Assorted Sushi with Wasabi and Soy Dipping Sauce
Smoked Duck Quesadilla Cornucopias with Red Pepper Chili Glaze
Grilled New Zealand Lamb Chops with Tzatiki Sauce
Grilled Asparagus with Proscuitto/ Aoili
1st: Great Plate of Mixed Field Green Salad with Balsamic Vinegar and
Olive Oil Dressing
Mid-Sized Wild Mushroom in Fillo Triangle/ Herb Plate Garnishes
Main: #1: Grilled Semi-Boneless Cornish Hens with Lemon Herb Sauce/
Burning Herb Garnish
Candied Sauté of Butternut Squash/ Fresh Steamed Asparagus with Lemon Gremolata
#2: Grilled Sweet and Spicy Salmon Fillet
Julienne of Steamed Snow Peas/ Carrots/ Red and Yellow Peppers/ Sesame Soy Dressing
Wild Rice Pilaf with Dried Cherries, Apricots, Scallions and Toasted Almonds
Pumpkin Cranberry Bread/ Lemon Chive Pepper Bread/
Sweet Potato Maple Muffins
Dessert: Bride's Choice of Wedding Cake/ Full French Roast Regular and Decaf
Coffee and Tea Service
Hors D'Oeuvre:
Caramelized Onion and Goat Cheese in Fillo
Grilled New Zealand Lamb Chops with Tzatiki Sauce
Cajun Corn Cakes with Smoked Tomato Salsa
Confit of Smoked Duck Quesadilla Cornucopia with Red Pepper Chili Glaze
Indonesian Beef Satay with Peanut Sauce
Grilled Figs with Goat Cheese/ Balsamic Syrup
1st: Capresse Salad: Farmer's Market Tomatoes with Fresh Buffalo Mozzarella
Balsamic Syrup/ Extra Virgin Olive Oil/ Fresh Basil Sprigs
Main: Grilled Salmon Chimchurri Served Over a Bed of Mixed Field Greens
Sweet Onion Risotto Cake/ Fresh Asparagus Vinaigrette
Rustic Bread Selection with Bottles of Garlic Infused Olive Oil/
Bowls of Imported Olives
Stemmed Glasses: Strawberries/ Raspberries/ Blueberries/ Blackberries
Dessert: Orange Hone Mascarpone Topping/ Plate of Almond Macaroons with a
Tray of Chocolate Truffles on each table/ Full Decaf and Regular
Coffee and Tea Service
Hors D'Oeuvre:
Confit of Smoked Duck Quesadilla Cornucopia with Red Pepper
Chili Glaze
California Rolls with Wasabi and Soy Dipping Sauce
Chicken and Andouille Sausage in Fillo
Mustard Dilled Shrimp Canapes with Lemon and Dill
Gorgonzola and Pignoli Canapes
Belgian Endive with Grilled Ratatouille
1st: Chilled Tomato Soup with a Basil Chiffonade Served in a
Stemmed Margarita Glass
2nd: Lobster Salad Served in Nest of Mixed Field Greens Dressed in Light
Lemon Dill Vinaigrette
Thin Parmesan Garlic Puff Pastry Straw
Main: Grilled Fillet Medallion Marinated in Black Pepper and Molasses
Served with a Sauce of Wild Mushrooms Over a Compote of
Smoked Bacon, Sweet Potatoes and Butternut Squash
Steamed Spring Asparagus with Lemon Confit
Dessert: Bride's Choice of Wedding Cake
Full French Roast Coffee and Tea Service
Hors D'Oeuvre:
Caramelized Onion and Goat Cheese in Fillo
Baby Bella Mushrooms Stuffed with Crab
Cajun Corn Cakes with Smoked Tomato Salsa
Savory Cheese Puffs Filled with Boursin Cheese
1st: Shrimp Cake Boxed with Asparagus and a Chive Vinaigrette
Rustic Italian Bread with Garlic Infused Olive Oil Cruet
2nd: The Splendid Table Salad with Shaved Pecorino/ Warm Balsamic
Vinaigrette
Main: Roasted Veal Chops with Roasted Shallots and Roma Tomato
Halves/ Marsalsa Demi Glace
Smashed Rosemary Polenta/ Herb Garnish for Plates
Dessert: Frozen Chocolate Pistachio Cream with Warm Chocolate
Marsala Sauce
Balsamic Strawberries with Whipped Mascarpone Cheese
Full Decaf Coffee and Tea Service
Complete Dinner Party: 6 Varieties of Passed Hors D'oeuvre
with a Complete Dinner and Dessert Selection
All Food, Trays, Serving Pieces, China, Silver and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
#7 Brunch:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
Seafood Strudel
Fresh Fruit Salad
Brioche Stuffed Pesto Chicken Salad and Sundried Tomatoes
Sides of Smoked Salmon with Capers/ Red Bermuda Onion/ Dill/ Lemon
Basket of Miniature Bagels with Whipped Cream Cheese
Wheat Berry Waldorf Salad with Currants and Walnuts
Asparagus with Toasted Almonds - Dressed with Balsamic
Vinegar and Olive Oil
Stuart's Baby Sticky Buns/ Lemon Poppy Seed Muffins
Blueberry Almond Pound Cake
Full Regular French Roast Coffee and Tea Service
2-3 Passed Hors D'oeuvre - A Wide Variety of Food on the Table with Pastry Selection
All Food, Trays, Serving Pieces, China, Silver and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
#8 Lunch:
Listed is a sample menu; however, all menus are custom, based
upon your tastes.
- Buffet:
Sauté of Chicken with Sundried Tomatoes, Mushrooms,
White Wine and Basil Sauce
Sweet Onion Risotto Cakes
Warm Goat Cheese Salad with Pancetta, Shaved Fennel and Pears
Basket of Foccacia
Dessert: Chocolate Tiramisu Torte
Full Decaf and Regular Coffee and Tea Service
- Hors D'Oeuvre:
California Rolls with Wasabi and Soy Dipping Sauce
Spinach and Cheese in Fillo
Vegetarian Spring Roll Halves with Chinese Plum Sauce
Cajun Corn Cakes with Smoked Tomato Salsa
1st: Antipasto Platter: Roasted Red Peppers/ Marinated Artichokes
Marinated Buffalo Mozzarella/ Imported Olives/ Pepperoni/
Sundried Tomatoes
Tuscan White Bean Salad/ Parmigiano Regiano
1st: Wild Mushroom Ravioli with a Fresh Tomato Concase/
Fresh Grated Cheese
Main: Pan Seared Chicken with Chimichurri Sauce
Pan Roasted Cipollini Onions and Roma Tomatoes
Roasted Asparagus with Balsamic Glaze
Basket of Focaccia with Garlic Infused Olive Oil
Dessert: French Apple Tart with Crème Fraiche
Full Decaf And Regular Coffee and Tea Service
4-6 Passed Hors D'oeuvre - A Selection of
1-2 Courses Prior to the Main Course - Dessert Selection
All Food, Trays, Serving Pieces, China, Silver and Stemware Are Included Unless Party Needs Exceed Our Inventory Supply
Kitchen Help, Waiters, Bartenders and Rentals Are Additional
We are able to rent any item our customer needs:
i.e., Bars, Tables, Chairs, Linens, Coat Racks, etc.
None of these items are ever price-inclusive.
Staffing (priced per event)
Chefs - $120.00
Bartenders - $135.00 - $150.00 if under 8 hours or $15.00 per hour if event
(from set up to tear down) exceeds 8 hours
Waiters - $110.00
We charge a 7% sales tax on the price per person
unless client provides a tax exempt certificate.
No gratuity is charged.
Testimonials from clients:
"I don't remember ever having a more elegant evening. The food, the flowers, the friendship of the servers, all under your watchful eye, made what could have been a stiff university evening magical."
-Gail Seig
UPMC dinner at the Frick Art and Historical Center
"Your staff was the most responsive and helpful that I have ever worked with in all my years of event planning. Thanks so much for all your hard work in pulling off such a successful event so quickly."
-Kimberly Singleton – The North American Society for the Royal Botanical
Gardens, KEW
Phipps Conservatory and Gardens high tea garden party
"The food was delicious and plentiful, just as you promised! The buffet displays were gorgeous and your staff was excellent!"
-Spiro and Mary Pappan – Garden Graduation party
"The food was special and I heard for days from the convention gang that the party was the hit of the week….Thanks again for an outstanding job."
-Eugene Scanlon, Jr. Administrative Judge – Court of the Common Pleas
Judicial Conference – County Jail
"I want to thank you and your staff for the excellent job you did at our Founder's Legacy Gala at Carlow College. It was just fabulous and the food and staff were superb!"
-Laurie Petty – Founder's Gala
Carlow College Grounds
"We wish to express our genuine thanks for all the hard work you did to help make our meeting a success. Your time and professional manner was much appreciated. We look forward to doing business with you in the future."
-Hollie Ulanowicz – University of Pittsburgh School of Medicine
Frick Art Museum
"Your staff were all extremely courteous, professional and friendly – a great representation of your business. The event was lovely and the food was amazing – as expected!"
Alissa Martin – Event Coordinator – Society for Contemporary Crafts
"The food was delicious and plentiful, as well as in keeping with our theme. Your staff was friendly, quick on their feet and paid great attention to detail."
-Jessica Brown – Quantum Theater Gala Committee
"The party was fabulous, thanks to you and all connected to you! The food was not only beautiful, but oh-so delicious!"
-Tim Komen and Damian Ruyechan – for Mom's 70th birthday bash
"The food was delicious and extremely plentiful. The mashed potato bar was a great success! We look forward to having you at our future celebrations."
-Susie Cohen – Mother of the Bar Mitzvah boy
Congregation Beth Shalom
"I had fun with your staff during the event and they were so easy to talk with. They helped make the entire evening a wonderful success! Your food choices were perfect and the food was wonderful."
-Kimberly D. Matvey
Executive Assistant to the Associate Headmaster for Institutional
Advancement - The Kiski School
The Frick Art Museum
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