|
"The Ferry House Catering"
Whether you're entertaining at home, throwing a tailgate party before the big game or celebrating the holidays or some other special event in your life, let The Ferry House's off-premise catering company plan your next event.
Weddings, cocktail parties, showers, corporate functions and private cooking classes are only the beginning!
"The Ferry House Catering" offers:
Customized Menus
Arrangements for all rental needs
Floral Designer
Professional Service Staff
From a backyard BBQ to an elegant dinner party, work directly with our talented Event Planner to create an affair to remember.
For more information please contact Event Coordinator at 609-737-1317.
Available Items for Catering Menu:
BRUNCH
Appetizers:
- Smoked Salmon with Warm Potato Pancake; Crème Fraiche and Chives
- Chilled Shrimp and Spinach in Puff Pastry Cannoli; Tomato Vinaigrette
- Chilled Corn Custard Topped with Tuna Tartare; Rosemary Toast Points
- Chilled Melon Salad with Basil Avocado Sorbet
- Selection on Cheese and Fresh Fruit
- Vegetable and Bacon Quiche on Baby Greens; Fresh Herb Drizzle
- Poached Shrimp, Scallops and Escargot served in a Ramekin; Topped with Puff Pastry & Fresh Herb Cream
- Smoked Salmon and Bagel Napoleon with Cream Cheese and Chives
- Wild Mushroom Custard on Warm Spinach and Bacon Salad
- Traditional Shrimp Cocktail
Entrees:
- Banana Battered French Toast with Banana Walnut Compote; Warm Maple Syrup
- Poached Eggs set on Smoked Salmon Potato Pancake; Black Pepper & Green Onion Hollandaise Sauce
- Breakfast Burrito Filled with Scrambled Eggs, Black Beans & Jack Cheese; Pico de Gallo
- Warm Duck Leg and Thigh on Hash Browns and Fried Egg
- Poached Eggs on English Muffin with Andouille Sausage, Onions and Sweet Potatoes; Spicy Tomato Sauce
- Fried Eggs on Wild Mushroom Puff Pastry Tart; Bacon Cream Sauce
- Poached Salmon on Spinach Sauté; Tomato Basil Hollandaise Sauce
- Fresh Blueberry Pancakes with Smoked Bacon; Warm Maple Syrup
- Grilled Chicken Breast on English Muffin with Apple Sausage; Roast Garlic Cream Sauce
- Sautéed Shrimp and Vegetables over Penne Pasta; Basil Butter
- Omelets (Choice of: Smoked Salmon & Goat Cheese, Wild Mushroom & Truffle Cheese, Asparagus & Crab, BBQ Duck & Saga Blue Cheese, Sundried Tomato & Artichoke and Grilled Shrimp & Ratatouille)
Hors D'oeuvres:
- Pepper Crusted Rare Filet of Beef with Dijon Mustard Cream Sauce on Crouton
- Roasted Red Pepper Hummus on Crouton
- Vegetable Spring Rolls with Green Chile Dipping Sauce
- Lobster & Black Bean Salsa in Tortilla Cup
- Portobello Mushroom Tapenade on Roast Garlic Crouton
- Grilled Vegetable & Goat Cheese on Toasted Rosemary Crostini
- Fried Crab Wontons with Red Pepper Jam
- Andouille Sausage Stuffed Mushrooms
- Firecracker Shrimp with Oriental BBQ Glaze
- House Smoked Salmon on Cucumber Rounds with Dill Sour Cream
- Bruschetta with Buffalo Mozzarella, Cherry Tomatoes and Fresh Basil
- Chicken Satay with Peanut Dipping Sauce
- House Smoked Salmon on Plantain Bread with Banana Salsa
- Wild Mushroom & Goat Cheese in Phyllo
- Mini Crab Cakes with Red Pepper Jam
- Chilled Rare Tuna on Potato Planks with Wasabi Crème
- Grilled Baby Lamb Chops
- Chilled Spicy Shrimp and Avocado Salsa in Pastry Tart
- Mini Wild Mushroom Tacos and Queso Blanco Cheese
- Sweet Potato & Foie Gras Spring Rolls
- Mushroom & Jack Cheese Tortillas
- Duck Liver Mousse with Apple Crostini
- Portobello Satay with Basil Dipping Sauce
- Tuna Tartare and Avocado in Pastry Tart
- BBQ Duck Puff Pastry Rolls
- Minced Baby Clams with Spinach & Jack Cheese in Phyllo
Mini Sandwiches:
- Crab Cake & Romaine with "Caesar" Dressing
- Salmon B.L.T.
- Jerk Chicken & Mango Salsa
- BBQ Pulled Pork
- Duck Breast with Arugula & Red Onions
- Grilled Vegetable with Pesto
- Portobello with Goat Cheese & Spinach
- Grilled Filet with Mushroom & Bourbon Peppercorn Sauce
- Roast Prime Rib with Smoked Tomato & Roast Garlic Au Jus
- Grilled Chicken with Spinach & Avocado; Red Chile Aioli
Appetizers:
- Chilled Rare Tuna with Corn Flan, Avocado Salsa; Cilantro Drizzle
- Potato Cylinder filled with Smoked Salmon, Crème Fraiche & Caviar
- Smoked Salmon & Crab set in Puff Pastry; Fresh Herb Butter
- Potato Crusted Scallop stuffed with Crab; Tobiko Caviar Sour Cream Drizzle
- Crab, Mango & Pickled Ginger Salad; Tequila Lime Vinaigrette
- Pan Seared Quail with Cous Cous, Arugula; Black Currant Sauce
- Warm Duck Leg & Thigh with Warm Potato Cake; Shiitake Mushroom Ginger Sauce
- Wild Mushroom Puff Pastry Tart with Sweet Onion Puree; Rosemary Port Wine Drizzle
- Mini Crab Cake & Tuna Tartare with Mango Salsa; Green Chile Drizzle
Salads:
- Field Green Salad with Roasted Red Peppers, Artichokes & Parmesan Cheese
- Field Green Salad with Walnuts, Grapes & Blue Cheese
- Field Green Salad with Shaved Fennel, Peppered Pears & Sun Dried Tomatoes
Entrees:
- Sautéed Crab Cakes with Champagne Butter
- Sautéed Shrimp & Fettuccini with Smoked Salmon & Chive Butter
- Jumbo Sea Scallops set on Fingerling Potato, Cabbage & Leek Sauté; Truffle Butter
- Lobster Risotto with Broccoli Rabe, Wild Mushrooms & Coral Au Jus
- "Head On Prawn" with Garlic Spinach Sauté; Red Beet & Ginger Butter
- Sautéed Chilean Sea Bass with Saffron Risotto; Porcini Mushroom Butter
- Pan Seared Monkfish set on Crab Mashed Potato; Sweet Corn & Mussel Butter
- Blackened Mahi with Chive Mashed Potato, Steamed Mussels; Yellow Pepper Coulis
- Roast Baby Rack of Lamb with Mustard Thyme Crust, Goat Cheese Mashed Potato, Haricot Vert, Portobello Mushroom & Roast Beet Compote; Red Wine Sauce
- Grilled Filet of Beef with Wild Mushrooms & Truffle Mashed Potato; Roast Garlic Butter
- Grilled Chicken with Crawfish & Green Onion Mashed Potato; Sweet Red Chile Glaze
Suggested Buffet Items:
- Sliced Medium-Rare Beef Tenderloin; Wild Mushroom Au Jus
- Penne Pasta with Sautéed Chicken & Vegetables; Roast Garlic Sauce
- Duck Confit with Savoy Cabbage, Shiitake Mushroom Sauté; Ginger Sake Sauce
- Steamed Clams, Mussels & Rock Shrimp with Andouille Sausage; Red Chile Rice
- Penne Pasta tossed with Crab, Spinach and Parmesan Cheese; Tomato Lemon Essence
- Pan Roasted Monkfish & Little Neck Clams with Saffron Rice; Fresh Tomato Herb Broth
- Penne Pasta with Steamed Vegetables and Wild Mushrooms; Pesto Cream Sauce
- Roast Prime Rib with Roast Garlic Mashed Potato; Wild Mushroom Gravy
- Roast Leg Of Lamb, New Potatoes, Haricot Verts; Rosemary Au Jus
- Fillet of Salmon wrapped in Puff Pastry with Shrimp Mousse; Basil Butter
- Grilled Pork Loin with Summer Sausage & Sauerkraut; Apple Cider Demi
Desserts:
- Crème Brulee (Ferry House Specialty)
- Chocolate Covered Strawberries
- Pecan Tartlets
- Lemon Squares
- Mini Banana Cream Pies
- Fruit Tartlets (Apple, Blueberry & Seasonal Mix)
- Biscotti
- Assorted Cookies (Chocolate Chip, Peanut Butter & Sugar)
- Chocolate Covered Bananas on a Stick
- Pralines
- Mini Brownies
|
