CATERING

EASTER CATERING MENU

 

TO   O R D E R

Call 203-966-8998

Email INFO@RosieNewCanaan.com

Please place your orders by 2:00pm Wednesday, April 1st

All orders must be picked up between

2:00pm-4:00pm on Saturday, April 4th

Reheating instructions will be included with each order

 

 

S M A L L  B I T E S

(by the dozen)

 

GRILLED ADOBO SHRIMP                                                                48

chipotle aioli

 

EDAMAME DUMPLINGS                                                                   39

plum sauce

 

MINI CRAB CAKES                                                                             48

ginger remoulade

 

PARMESAN CRUSTED PIGS IN A BLANKET                                    39

mustard sauce

 

SHORT RIB WRAPPED IN BACON SKEWERS                                  51

 

GOAT CHEESE STUFFED ARTICHOKE HEARTS                             45

lemon aioli

 

S O U P  &  S I D E S

 

ASPARAGUS, ARTICHOKE + LEMON SOUP                    28/quart

 

MASHED POTATOES                                                         28/quart

 

 

ROSEMARY POTATOES

sm. (2-4) 30 | med. (4-6) 50   |   lg. (6-8) 70

 

ROASTED MIXED VEGETABLES

sm. (2–4) 30 |  med. (4–6)  50 |    lg. (6-8) 70

 

ASPARAGUS, SUGAR SNAP PEAS, ENGLISH PEAS

sm. (2–4) 30 |  med. (4–6)  50 |    lg. (6-8) 70

 

 

E N T R E E S

 

GRASS FED FILET MIGNON          full (10-12)  | 280  | half (4-6) |  140

sea salt + black peppercorn seasoned, seared + oven ready

 

BABY RACK OF LAMB                                                                         100

two racks (lollipop size) with garlic + rosemary, browned + oven ready (serves 4-6)

 

SPINACH, LEEK + FONTINA STRATA                                                  85

(serves 6-8)

 

EGGPLANT PARMIGIANA                                                               100

roasted eggplant layered with marinara sauce + pecorino romano cheese (serves 6-8)

 

PROSCIUTTO, PEAS, ARTICHOKE HEARTS + PARMIGIANA RIGATONI         100

with garlic bread (serves 6-8)

 

 

 

S A U C E S

(by the pint)

CHIMICHURRI                                                                                       20

GORGONZOLA                                                                                     22

HORSERADISH                                                                                     20

 

 

D E S S E R T S

 

CARROT CAKE  (serves 10-12)                                                            80

 

TRIPLE CHOCOLATE THREAT CAKE   (serves 8-10)                         80

with chocolate ganache, ladyfingers + red ribbon

 

LEMON CHIFFON CAKE   (serves 8-10)                                             80

with lemon zest, ladyfingers + pastel ribbon

 

8” CHEESECAKE   (serves 8-10)                                                          60

 

SEASONAL SHORTBREAD COOKIES                                    39/dozen

 

ROSIE COOKIES                                                                      39/dozen

chocolate chunk + double chocolate sea salt

 

 

 

 

 

 

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