CATERING

EASTER CATERING MENU

Small Bites

(by the dozen)

Parmesan Crusted Pigs in a Blanket   |  30

Grilled Adobo Shrimp  |  48

Mini Crab Cakes   |  48

Apple Chutney + Brie Phyllo Puffs   |  30

Ala Carte Options

Asparagus + Artichoke Soup   |   28/quart

Bone-in Chicken Thighs  |  lemon, thyme, roasted shallots  |  basmati rice pilaf  |  75   (serves 4)

Grass Fed Filet Mignon |  full (10-12)  |  280   |  half  (4-6)  |  140

add chimichurri or horseradish sauce +15

Lobster Roll Kit  | split top brioche rolls | firecracker slaw |  125 (serves 4)

Rosemary Potatoes

|   sm. (2-4) 30   |   med. (6-8) 50   |   lg. (10-12) 70   |

Roasted Mixed Vegetables

|  sm. (2–4)  30  |  med. (6–8)  50 |    lg. (10-12) 70  |

Dessert

Carrot Cake (serves 10-12)  |   75

GF Lemon Poppy Seed Cake (serves 8-10)  |   65

GF Chocolate Truffle Cake (serves 8-10)  |   65

GF Brownies  |   36/½ dozen

Assorted Seasonal Shortbread Cookies   |   36/dozen

 

TO PLACE YOUR ORDER:

Call: 203-966-8998,

Email: Info@RosieNewCanaan.Com,

or stop by the restaurant to fill out an order form

Pickup is between 2 and 4pm on Saturday, April 8th

Please have your order in by Wednesday, April 5th

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 Hummos

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 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