CATERING

 

 

THANKSGIVING CATERING

2026

 

S M A L L   B I T E S

(by the dozen)

 

MINI CRAB CAKES

ginger remoulade

48.00

 

PARMESAN CRUSTED

PIGS IN A BLANKET

mustard sauce

39.00

 

GRILLED ADOBO SHRIMP

chipotle aioli

48.00

 

TRUFFLE POTATO CROQUETTES

garlic aioli

45.00

 

SHORT RIB WRAPPED IN BACON SKEWER

51.00

 

GOAT CHEESE STUFFED ARTICHOKE

HEARTS

lemon aioli

45.00

 

 

S O U P

 

BUTTERNUT SQUASH, PUMPKIN + APPLE

28.00 per quart

 

TOMATO BASIL

28.00 per quart

 

B R E A D S

 

ASSORTED DINNER ROLLS

24.00 per dozen

 

CORN + THYME LOAF

20.00

 

S A U C E S

& S I D E S

(below items serve 4)

 

CRANBERRY CHUTNEY

pint 20.00

 

ROSIE’S HERBED GRAVY

pint 16.00

 

MASHED POTATOES

quart 28.00

 

BOURBON SWEET POTATO PUREE

quart 32.00

 

 

ROASTED MIXED VEGETABLES

butternut squash, brussels sprouts,

cauliflower, broccoli, acorn squash

small (serves 2 – 4) 30.00

medium (serves 4 – 6) 50.00

large (serves 6 – 8) 70.00

 

CORNBREAD STUFFING

apples, onions + sage

small (serves 2 – 4) 30.00

medium (serves 4 – 6) 50.00

large (serves 6 – 8) 70.00

 

ROASTED BUTTERNUT SQUASH

maple glaze

small (serves 2 – 4) 30.00

medium (serves 4 – 6) 50.00

large (serves 6 – 8) 70.00

 

CIDER GLAZED BRUSSELS SPROUTS

local farm butter + cider

small (serves 2 – 4) 30.00

medium (serves 4 – 6) 50.00

large (serves 6 – 8) 70.00

 

ROASTED ASPARAGUS + SHIITAKE

MUSHROOMS

small (serves 2 – 4) 30.00

medium (serves 4 – 6) 50.00

large (serves 6 – 8) 70.00

 

 

D E S S E R T S

 

CARROT CAKE

cream cheese frosting + shredded coconut

(serves 10 – 12)

80.00

 

TRIPLE CHOCOLATE THREAT CAKE

chocolate ganache, lady fingers + red

ribbon (serves 8-10)

80.00

 

PUMPKIN SPICE BUNDT CAKE

maple glaze + toasted salted pecans

(serves 10-12)

75.00

 

PUMPKIN BASQUE CHEESECAKE

(serves 10-12)

75.00

 

SEASONAL SHORTBREAD COOKIES

42.00 per dozen

 

 

Please place your orders

by Sunday, November 22nd,

at 3:00 pm

 

All orders must be picked up between 2:00 pm – 4:00 pm

on Wednesday, November 25th

 

Reheating instructions will be

included with each order

 

TO ORDER:

Call: 203 – 966 – 8998

  Email: Info@RosieNewCanaan.com

 

If emailing your order please include your full name and phone number

 

We can't thank you enough for your continued support!

  From the Rosie family to yours, wishing you a very Happy Thanksgiving

 

 

 

 

Please Email Us For Our Full Catering Menu

info@rosienewcanaan.com

 

SAMPLE CATERING MENUS

(for 25 guests or more, on premise event)

Dinner Party

Reception

Babaganoush and Hummus with Pita Triangles
Cheese Board with Honeycomb, Fresh Figs, and Dates

Hors D’oeurves

Spicy Potato and Pea Samosas with Yogurt Raita Sauce
Curried Chicken and Golden Raisins in Phyllo Pastry
Grilled Shrimp Kebab with Harissa Dipping Sauce

First

Fatoush (cucumber, feta, pomegranate seeds, torn pita bread, and parsley leaves)

Second

Sweet Potato and Beetroot Salad with Pistachio, Ginger, and Coriander Vinaigrette

Third

Tagine of Lamb with Caramelized Baby Onions, Apricots and Almonds
Eggplant with Minted Tomato Sauce and Yoghurt
Couscous with Seven Vegetables

Dessert

Pistachio Ice Cream & Saffron Ice Cream
Baklava

Cocktail Party

Reception

Selection of cheeses served with honeycomb, black grapes and a crusty baguette
Antipasti with salami, sopressata, prosciutto, pepperoncini, olives +  flatbreads and grissini

Hors d'oeuvres

Almond-stuffed dates wrapped in maple bacon
Bocconcini, basil and grape tomato on skewer
Shrimp cocktail with Sriracha cocktail sauce
Buffalo chicken spring roll with blue cheese dipping sauce
Thai crab cake with panko and ginger remoulade
Mt. Kisco smoked salmon with cream cheese wrapped in a shiso leaf
Fried artichoke heart stuffed with goat cheese with roasted red pepper dipping sauce
Vegetable potsticker with gingered soy dipping sauce
Shiitake and leek spring roll

Buffet

Organic Farmhouse salad
Prime filet mignon with green peppercorn demiglace
Garlic mashed potatoes
Haricots verts
Chicken Veracruzana (chicken breast sautéed in a light saffron sauce with peppers and onions)
Basmati rice pilaf
Haricots verts

Dessert

Individual cheesecake with strawberry-rhubarb sauce
Truffles and cookies
Coffee and tea

Barbeque

Reception

Guacamole and Salsa with Homemade Tortilla Chips and Plantains
Crudites and Hummus

Passed Hors D'oeuvres

Blue Corn Beef Empanadas
Pigs in a Blanket with Mustard Dip
Grilled Shrimp with Chipotle Aioli
Mini Chicken Quesadillas with Pasilla sauce
Baby Maryland Crab Cakes with Ginger Remoulade

The Buffet

Aged Porterhouse Steak with Chimichurri
Southern Style Baby Back Ribs
Dimples' Marinated and Rubbed Grilled Chicken
Hamburgers and Hot Dogs
Firecracker Coleslaw
Heirloom Tomato Salad with Red Onions and fresh Basil
Quinoa with English Peas, Sugar Snap Peas and Spinach
New Potatoes Vinaigrette
Jalapeno Cornbread

Dessert

Lemon Bars
Cheesecake Brownies
Mini Coconut Cupcakes
Mini Hostess Cupcakes
Chocolate Chunk Cookies
Mini Whoopie Pies
Watermelon