CATERING

EASTER CATERING 2025

 

S M A L L  B I T E S

(by the dozen)

 

GRILLED ADOBO SHRIMP     48

chipotle aioli

 

SHRIMP COCKTAIL      48

classic cocktail sauce

 

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     48

 

 

S O U P  &  S I D E S

 

             ASPARAGUS, ARTICHOKE + LEMON SOUP     28/quart

MASHED POTATOES     28/quart

 

ROSEMARY POTATOES

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

 

ROASTED MIXED VEGETABLES

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

 

ASPARAGUS, SUGAR SNAP PEAS, ENGLISH PEAS

                                                 (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     75

(serves 6-8)

 

EGGPLANT PARMIGIANA     100

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

 

LOBSTER ROLL KIT     125

split top brioche rolls, firecracker slaw (serves 4)

 

BUTTERNUT SQUASH, SPINACH + PARMIGIANA RIGATONI   75

with garlic bread   (serves 6-8)

 

 

S A U C E S

(by the pint)

 

CHIMICHURRI        20

GORGONZOLA       22

HORSERADISH       20

GRAVY                     16

MINTED YOGURT    20

 

 

D E S S E R T S

 

CARROT CAKE  (serves 10-12)     75

 

TRIPLE CHOCOLATE THREAT CAKE   (serves 8-10)     75

with chocolate ganache, ladyfingers + red ribbon

 

SEASONAL SHORTBREAD COOKIES     39/dozen

 

ROSIE COOKIES     39/dozen

chocolate chunk + double chocolate sea salt

 

 

TO   O R D E R

Call 203-966-8998

Email INFO@RosieNewCanaan.com

Please place your orders by 4:00pm Wednesday, April 16th

All orders must be picked up between

2:00pm-4:00pm on Saturday, April 19th

Reheating instructions will be included with each order

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