CATERING EVENTS
SALTED CARAMEL CATERING provides catering services for a wide range of public and private social, business, and community events. We cater for businesses, corporations, charities, civic groups, and individuals looking for selected, elevated, gourmet menus at your desired location. We can cover your business meetings, employee meals, openings, corporate retreats, executive dining, and more. See our menu below, it can be modified to accommodate individual specifications.
CORPORATE PARTY
HORS D'OEUVRES
♦ Truffled cherry root risotto spoons
♦ Tuna tartar crostini with chives and shallots
♦ Virgin bloody mary shrimp shooters
♦ Prosciutto, figs, and mascarpone bruschetta
♦ Cheese and spinach bakes
♦ Cheese gougère / puffs
♦ Truffle deviled eggs
♦ Blinis with caviar and crème fraiche
♦ Salmon mousse in waffle cones
♦ Turkey sliders
DESSERTS
♦ Homemade candies
♦ Macaroons
♦ Fruit cups
♦ Fig and honey pâté
♦ Hazelnut financiers
♦ Mini éclairs
♦ Cream puffs
♦ Assorted cookies
♦ Assorted cheese and fruit platters
♦ Candied nuts
♦ Salted caramel bonbons
COCKTAIL PARTY MENU
Hors d’oeuvres
♦ Roasted root veggies
on skewers with spicy honey sauce
♦ Gazpacho shooters
♦ Chilled summer soup
♦ Scallops
♦ Duck confit salad
with orange marmalade on toast
♦ Quail eggs
wrapped in bison skin
♦ Beef sliders
♦ Porcini truffle
♦ Truffle risotto spoons
♦ Spinach cheese rolls and bakes
♦ Truffle deviled eggs
♦ Foie gras
on brioche and raspberry jelly
♦ Blinis
with caviar and crème fraîche
♦ Lemonaise shrimp
Cakes & Desserts
♦ Dobush Cake
♦ Chocolate Cake
♦ Pavlova Cake
♦ Pannacotta
♦ Pods du crème with fruit
♦ Macaroons
♦ Blondies
♦ Salted caramel bonbons
WEDDING MENU
Hors d’oeuvres
♦ Quail egg wrapped in bison skin
♦ Truffle devil eggs
♦ Shrimp lemonaise
♦ Gazpacho shooters
♦ Cups of seasonal veggies
Plated Dinner
♦ Foie gras with orange marmalade crostini
♦ Focaccia and artisan breads
First Course
♦ Caprese salad
♦ Mixed greens, watermelon and pecans salad
♦ Roasted beets with goat cheese
or Vichyssoise soup with caviar
Main Course
♦ Fillet mignon with portabella mushrooms
♦ Chicken marsala with anna potatoes
Desserts
♦ Pannacotta
♦ Strawberry pavlova
♦ Salted Caramel bonbons
BAR SNACKS
♦ Antipasti or olives and seasonal veggies
BAR & BAT MITZVAH
Hors d’oeuvres
♦ Vegetarian liver on grilled bread
♦ Spinach and cheese bakes
♦ Roasted tomato soup and melted cheese
♦ White cheddar
or parmesan mac and cheese
Fish
♦ Mediterranean quinoa salad
♦ Beet citrus salad with caramel pecans and mint yogurt
Desserts
♦ Mini berry tarts
♦ Chocolate cake
♦ Salted caramel bonbons
Drinks
♦ Fresh lemon syrup
♦ Organic black cherry syrup
♦ Cranberry juice
♦ Watermelon water with mint
Bread Service
♦ Homemade sesame bread sticks with assorted dipping sauces
VEGAN DINNER
FIRST COURSE
♦ Roasted baby beets over mixed greens and goat cheese
SECOND COURSE
♦ Vichyssoise
THIRD COURSE
♦ Spaghetti squash, kale, sun dried tomatoes, and pine nuts
♦ Bouquet of mushrooms stew over parsnip purée, topped with truffle
DESSERTS
♦ White peach sorbet
♦ Dark vegan chocolate cake with seasonal fruits
♦ Salted caramel bonbons