Catering Menus

An Early Brunch

Baskets of Balthazar Chocolate, Almond and Plain Croissant
Assorted Mini Muffins, Petite Scones, Fruit Pastries

H & H Bagels
Whipped Cream Cheese, Fruit Preserves, Sweet Butter
Smoked Salmon Platter

Omelet Station with all the Fixins’
Grafton Cheddar Cheese, Chèvre, Tomatoes, Sautéed Spinach, Broccoli, Fresh Herbs, Scallions, Avocado, Pico de Gallo

Deep Dish Quiche
Mushroom Artichoke, Spinach & Roast Pepper
Buckwheat Silver Dollar Pancakes w/ Warm Maple Syrup
Chicken Apple Sausage and Bacon
Smoked Bone-in Ham
Mango Kale Salad
Seasonal Fresh Fruit Salad
Greek Yogurt Parfait

Dallas Bros Coffee, Imported Tea Selection

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Dinner Buffet

Tenderloin of beef with a rich morel sauce

Roast Halibut fillets with a braised peppercorn sauce

Served with caramelized shallot whipped potatoes and baby carrots and haricots verts

Salad of butter greens with dried cranberries, crumbled buttermilk blue cheese and toasted pecans

Petite rolls

Assorted finger sweets

Chocolate torte with a raspberry crème Anglaise

more available upon request

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PHOTO SHOOT MENU

Breakfast Choices

Hot
Breakfast: Scrambled eggs, bacon, fresh seasonal fruit and Greek yogurt, Balthazar pastry platter w/ jam, butter. Coffee, tea, water and juice. (paper goods included)

Cold
Breakfast: An assortment of fresh H&H bagels, Balthazar pastry platter w/ cream cheese, butter and jam, fresh seasonal fruit and Greek yogurt. Coffee, tea, water and juice. (paper goods included)

Lunch Choices

Hot
Lunch: Grilled chicken, black bean salad, coleslaw, mesclun salad, assorted breads and rolls, fresh seasonal fruit, finger sweets. Soda and water. (paper goods included)

Cold
Lunch: Assorted sandwich platter, lentil cous-cous salad, spinach salad with nuts and fruit, fresh seasonal fruit, finger sweets. Soda and water. (paper goods included)

more available upon request

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SUMMER GARDEN RECEPTION

Stationary

Artisan Boutique Cheese selection with assorted Flatbread, Baguettes, Boules and Biscuits

Seasonal Basket of Garden Vegetables with a Chipotle spiked Hummus

Thin Crust Tuscan Pizza Spears

Heirloom Tomato Arugula Brushcetta

Horseradish Beef Gaufrettes with a Celery Root Slaw

Lobster Mango BLT Hand rolls

Farm House Olives

Passed Hors D’oeuvres

Catsmo Smoked Salmon and Caviar on Toasted Brioche

Ahi Tuna Ceviche in Crisp Endive Spear

Miniature Beef Wellington

White Truffle Risotto Purses

Crisp Japanese Dumplings with Lemon Grass Soy

Vegetable Rangoon with a Chipotle Chili Aoli

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FALL BUFFET MENU

Imported and Domestic Cheeses with an Artisan Bread Display

Seasonal Vegetable Baskets with an Artichoke Manchego Dip

Spiced Spanish Almonds and Dried Cranberries

Passed Hors D’oeuvres

Caramelized Onion, Apple, Gruyere Tartlet

Wild Mushroom Profiteroles

Thai Chic Pea Tofu Cake with Coriander Aoli

Lobster BLT

Seared Sesame Crusted Tuna with Pickled Ginger Wasabi Cream on Wonton

Buffet

Baked Halibut Filet with Granny Apple Butter Glaze and toasted Pumpkin Seeds

Roast Beef Tenderloin stuffed with Wild Mushrooms served with a Madeira Reduction

Butternut Squash Risotto

Mélange of Fall Vegetables

Salad of Romaine, Red Leaf, Radicchio with Toasted Pecans, Local Feta and Candied Pears

Dessert

Warm Chocolate Torte with a Raspberry Almond Cream

more available upon request

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FALL / WINTER LUNCHEON

Crudités basket served with a sundried tomato dip

Imported and local cheeses with artisan breads and crisps

Honey glazed wild salmon fillet with a watercress apple salad

Cous cous and petite green lentil salad

Pumpkin crème brulee

Petite linzer hearts

Hand rolled truffles

more available upon request

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HOLIDAY OPEN HOUSE MENU

Stationary
Seasonal Crudite Baskets with Savory Artichoke Dip
Imported and Domestics cheeses with a Fresh Fruit display
Root Vegetable Chips with Roast tomato Humus

Assorted Passed Hors D’oeuvres
Apple Jack Roast Organic Turkey with Cranberry Relish and a Chutney Cream Served with Petite Chiabata Rolls
Cider Glazed Smoked Bone-in Ham with Champagne Mustard and Soft Parker house rolls
Roast Root Vegetables with Fresh Basil
Wild Rice, Basmati and Petite Lentil Medley
Butter Greens with Dried Cranberries, Hudson Valley Feta, Spiced Pecans

Dessert
Assorted finger Sweets
Individual Crème Brulee

more available upon request

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SUPER 57 BOWL MENU

Kick Offs:

Fumbled mini franks $15.00/ 25 pcs
Huddled up cheese plate $10.95/ per person
Guacamole $8.95 1/2 pint
7 ish layer dip sm: $10.95/ Lg: $19.95
Tortilla chips $5.95 bag
Wings: $1.75/ pc.
Sauce choices: hot, mild, teriyaki, BBQ, Parmesan garlic
Football Finger Sweets $5.95 pp
Broccoli cheddar poppers $2.50 pc

End Zones:

BBQ’d pulled pork $19.95 lb
Vegetable chili $14.95 lb
Intercepted Turkey Chili $16.95 lb
Champion Chicken Milanese Fingers $19.95 lb

Pick up on Saturday February 11th between 12:00-4:00
You can place orders over the phone, on-line (click here), email, or in person

Phone 914-234-9409
bedfordgourmet@gmail.com
bedfordgourmet.com

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