CATERING

SUPERBOWL 57 CATERING MENU

Sunday, February 12, 2023

P R E   G A M E

GUACAMOLE    quart                                                                          30

SALSA    pint                                                                                          15

TORTILLA CHIPS half-pan                                                                 12

PLANTAIN CHIPS half-pan                                                                18

TURKEY CHILI quart                                                                          32 

with cheddar and sour cream     add cornbread +4

B Y   T H E   D O Z E N

CRISPY FRIED CHICKEN WINGS with Franks Red Hot Sauce       20/1dz  72/4dz

BLUE CORN BEEF EMPANADAS                                                                           36

BUFFALO CHICKEN SPRINGROLLS                                                                    36

PARMESAN CRUSTED PIGS IN A BLANKET                                                      30

GRILLED ADOBO SHRIMP                                                                                    48

MINI CHICKEN QUESADILLAS                                                                             42

H A L F   T I M E

COBB SALAD for 4 – 6                                                                               75

with blackened chicken or shrimp

PULLED PORK SANDWICH KIT for 4                                                   80

brioche rolls, tangy bbq sauce, firecracker slaw

CHICKEN ENCHILADAS for 4                                                                 72

 with rice and beans + green tomatillo salsa

LOBSTER ROLL KIT for 4                                                                      140

brioche split-top rolls, firecracker slaw

CHICKEN QUESADILLAS for 4                                                               68

with salsa and sour cream

BUTTERNUT SQUASH, SPINACH + PARMESAN PASTA for 6 - 8    75

P O S T   G A M E

CARROT CAKE for 8 - 10                                                                         75

CHOCOLATE TRIPLE THREAT CAKE for 8 - 10                                75

ASSORTED COOKIES    1 dozen                                                             36

                                        (chocolate chunk, double chocolate with sea salt)

TO PLACE YOUR ORDER:

Call: 203-966-8998,

Email: Info@RosieNewCanaan.Com,

or stop by the restauraunt to fill out an order form

Pickup is between 1:30 and 3:30 on Sunday, February 12th.

Please have your order in by Thursday, February 9th.

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