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Classic Buffet or Plated


TRIFLES
CATERING
Phone: 440-247-8595
Email: Contact Us


             Our selections will make it easy to offer a fantastic feast for your guests.

 Many dishes can be adapted to your palate and budget.

Craft your own menu by selecting from the following
Appetizers, Salads, Entrees and Side Options

Rolls & Butter included

*Note some selections are recommended as plated-only for presentation and quality purposes

(P)- Plated Only Option     (B) - Buffet Only  Option


Create Your Own Menu


COCKTAIL PARTY HORS D’OEUVRES

( Individually Priced )


SEAFOOD/FISH

-Coconut Shrimp with Tropical Dipping Sauce

-Crab Cakes with a Cajun Remoulade

-Quesadilla Stuffed with Shrimp, Feta and Scallions

-Grilled Curried Shrimp Skewers

-Grilled Shrimp Bacon Wrapped Skewers with a BBQ glaze

-Sushi Rolls-Market Price/Minimum 50

-Bacon Wrapped Scallops with Sweet Soy Glaze-Market Price

-Tail on Shrimp with Classic Cocktail Sauce or Remoulade Sauce-Market Price


VEGETARIAN

-Spanakopita

(Spinach & Feta in Phyllo Dough)

                -Bruschetta topped with Marinated Artichoke and Roasted Red Pepper Pesto 

-Vietnamese Spring Rolls with Bean Vermicelli, Scallions, Carrots, Roasted Red Peppers, Noodles, and Mint wrapped in Rice Paper

-Crostini topped with Wild Mushroom, Caramelized Onion and Goat Cheese with a Tomato, Orange and  Basil Salsa

-Crostini with White Bean Spread and Sauteed Asparagus Tips drizzled with paprika infused oil

-Crostini with Roasted Eggplant Spread

-Crostini with Roasted Garlic, Brie and Grape

-Quesadilla with Onion, Hot Pepper and Cheese served with Sour Cream and Salsa

-Spicy Sweet Potato Wontons with a Fried Carrot Garnish

-Samosas (Vegetarian Indian Turnovers)

(Peas, Potatoes, Curry and Saffron with Mango Chutney)


PROTEIN

-Bacon Wrapped Water Chestnuts Marinated in a Soy Ginger Sauce

-Chicken Satay

(Chicken Tenders Woven on a Skewer with a Coconut Peanut Sauce)

-Beef Satay

(Tender Slices of Thin Sliced Beef Marinated and Woven on Skewers with a Teriyaki Sauce)

-Figs Wrapped in Bacon Stuffed with Goat Cheese or Blue Cheese

-Buffalo Chicken Meatballs with Blue Cheese Sauce


EDIBLE SAVORY SPOONS

-Seared Ahi Tuna finished with Avocado, Diced Tomatoes and Wasabi Aioli

-Grilled Shrimp finished with Lemon Garlic Aioli

-Asian Flank Steak over Sesame Slaw

-Proscuitto and Goat Cheese

 -
Sun-Dried Tomato & Goat Cheese

-Thai Shredded Beef with Chili and Lemon Grass

-Wild Mushrooms, Garlic and Thyme

-Roasted Greek Vegetables and Feta



DISPLAYS and PLATTERS

-Sliced Seared Pork Tenderloin served with a Creamy Whole Grain Mustard Sauce

-Marinated & Grilled Flank Steak Platter served with a Creamy Horseradish Sauce

-Roasted Beef Tenderloin Platter Rubbed and Seasoned served at Room Temperature-Market Price

-Poached Salmon with Cucumber Dill Sauce

-Roasted Red Pepper Hummus, Classic Hummus, Baba Ghanoush and Tabbouleh served with Pita Crisps

-Gourmet Cheese and Fruit Display

-Pesto and Sun-Dried Tomato Cheesecake

-Garden Vegetable Crudite with Parmesan Artichoke Dip

-Mexican “7 Layer” Platter with Tortilla Chips

-Tapas Table
(Assorted Meats,
Spanish Cheeses, Marinated Roasted Red Peppers, Olive Oil, Assorted Breads, Garlic
and a Selection of Spanish Olives)



PLATED or BUFFET



SALAD


Caesar Salad

(Romaine Lettuce with Garlic Croutons, Slivered Parmesan and Lemon Olive Oil Dressing)


Trifles Salad

( Mixed Greens with Mandarin Oranges, Strawberries, Red Onion and  Sweet Honey Vinaigrette)


Baby Greens Salad
(Baby Greens with Red Onion, Caramelized Walnuts, Strawberries, Crumbled Blue Cheese, and White Balsamic Vinaigrette)

Wine Bar Salad

(Mixed Greens with Poached Pears, Caramelized Walnuts, Goat Cheese, Dried Cranberries and White Balsamic Vinaigrette)


Caprese Salad

(Layered Tomatoes, Basil, Fresh Mozzarella, Olive Oil and Balsamic Reduction)


The Falls Salad

(Baby Greens with Grapes, Apples and Blue Cheese with a Sweet Champagne Dressing)


Garden Salad

(Mixed Greens, Sliced Tomatoes, Cucumber, Carrot and Herb Vinaigrette)


SEAFOOD

 

Lemon Sole

(Stuffed with Shrimp Mousse drizzled with a Chive Citrus Butter)


Maryland Crab Cakes

(Served with Cajun Remoulade Sauce)


 Honey Crusted Soy Salmon

(Salmon Fillet Glazed with a Sweet Soy Topping)


Creamy Shrimp Risotto

(With Asparagus, Garlic, White Wine and Parsley) (P)


Horseradish and Herb Crusted Salmon

(Finished with a Citrus Lime Butter Sauce)


Grilled Scallop & Shrimp Skewers

(Finished with a Lemon Lime Beurre Blanc) (P)


Baked Tilapia

(Topped with Sun Dried Tomato and Basil Pesto and Finished with Herb Infused Oil)


Baked Salmon

(Salmon Fillet with Fennel, Spring Onions and Pea Risotto with a Lemon Oil Dressing) (P)

  


POULTRY


Chicken Marsala

(Boneless Chicken Breast Sautéed with Mushrooms in an Italian Marsala Wine Reduction)


Apple and Almond Stuffed Chicken Breast

(with Almond Apple Stuffing and brandy cream sauce)


Ken’s Chicken Roulade
(Lightly Breaded Chicken Breast rolled with Roasted Red Peppers, Roasted Eggplant and Mozzarella Cheese. Served sliced and drizzled with a Roasted Red Pepper Coulis. Presented Hot or Room Temperature)

Chicken Saltimbocca Roulade

(Chicken Breast Marinated in White Wine, filled with Sage and Provolone and wrapped in Procuitto with a Tarragon Jus)


Lemon Artichoke Chicken Breast

(Sauteed with Lemon, White Wine, Garlic and Artichokes)


Pancetta Wrapped Chicken

(Stuffed with Smoked Gouda and finished with a Tomato Coulis)


Baked Chevre Chicken Breast

(Baked Chicken Breast Stuffed with Chevre Cheese, Red Flame Grapes and Toasted Almonds and finished with a White Wine Cream Sauce) (P)

 


PORK

 

Herb Crusted Pork Roast

(Rolled with an Apricot and Almond Stuffing and finished with an Apple Cider Reduction Sauce)


Grilled Pork Tenderloin

(with Brandy Cream Sauce)


Sautéed Pork Medallions

(topped with Mushrooms & a Brandy Shallot Cream)


Cranberry, Apricot & Fig Stuffed Pork Loin

Apple Bacon Wrapped Pork Loin

(stuffed with Bacon Cornbread Stuffing with an Apple Cider Reduction Sauce)

  


BEEF & VEAL

*Please note beef selections are subject to change due to market prices


Flank Steak

(Sliced Flank Steak prepared Medium Rare served with a Stilton Port Wine Reduction Sauce)


Veal Osso Bucco

(Veal Shanks Braised with White Wine and Vegetables and Garnished with Gremolata)


Stuffed Flank Steak

(Stuffed with Spinach, Feta Cheese and Roasted Red Peppers with a Red Wine Reduction)


Beef Burgundy

(Slow Roasted Tender Beef Cubes in a Classic Burgundy Wine, Carrot, Celery and Onion Reduction with Puff Pastry)


Tenderloin Medallions

(Seared Beef Tenderloin Medallions with Sauteed Mushrooms and Shallots and Grilled Polenta in a Stilton Port Wine Reduction) (P)

Veal Scaloppine

(with Shiitake Mushrooms and Madeira Sauce)


Surf n Turf

(6 oz Tenderloin Fillet with Red Wine Demi-Glace, Grilled Shrimp topped with a Citrus Beurre Blanc) (P)

Fillet a la Oscar

(8 oz Fillet with Crab Meat, Asparagus Spears and Béarnaise Sauce) (P)



PASTA 


Penne Pasta

(Served with Fresh Basil Tomato Pomodoro Sauce) (B)

Pesto Penne Pasta

(Penne tossed in Creamy Pesto Sauce with Artichokes and Roasted Red Reppers) (B)


Wild Mushroom Ravioli

(Tossed in a Light Gorgonzola Cream Sauce with Toasted Walnuts) (B)


Quattro Formaggio Ravioli

(Tossed with Tomato Basil or Rosemary Cream Sauce and Sauteed Spinach) (B)


Asiago Tortellini

(Tossed with Wild Mushrooms and Fresh Asparagus in a Roasted Garlic Cream Sauce) (B)
 


VEGETABLE


-Roasted Seasonal Vegetables presented room temperature (B)

-Ratatouille

-Italian Green Beans with Bacon and Tomato

-Green Beans with Cashews or Green Beans Almondine

-Roasted Asparagus with Roasted Red Peppers

-Honey Glazed Carrots & Green Beans
-Seasonal Slow Roasted Root Vegetables
(Parsnips, Beets, Baby Carrots, Brussels Sprouts and Squashes with Fresh Rosemary and a Light Olive Oil Drizzle)



STARCH 


-Vineyard Potatoes

(Roasted Redskin Potatoes, Yukon Gold Potatoes and Sweet Potatoes)

-Lyonnaise Potatoes

(Layered Thinly Sliced Potatoes and sStacked with Onions, Butter and Parsley)   

-Oven Roasted Sweet Potatoes and Apples  

-Yukon Gold Garlic Mashed Potatoes

-Wild Rice Pilaf with Dried Cranberries and Oranges

-Scalloped Blue Cheese Potatoes

-Gnocchi

(Tossed with Mushrooms and Rosemary Madeira Cream, Pesto or Tomato Cream Sauce)

-Creamy Risotto with Smoked Gouda and Mushrooms

-Blue Cheese Baked Polenta

-Herb Roasted Red Skin Potatoes








Our Event Coordinators will provide you with a complete quote.

 
Staffing and rental items are additional costs. Please call for a complete quote.