Menus

Special Holiday Menus

AMG Catering and Events can design any menu for any event to suit your needs and budget . Click on menu tabs below to view menus or click here for a printable menu.  AMG offers much more than listed so please inquire about other culinary options.

Prices are determined by the following factors:

  • Choice of menu
  • Staffing needs
  • Rental requirements

     

  • Stationary Hors D’Oevres

    • Bounty Table (for parties of 50+): Cascading table of Artisan cheese boards,dry cured sausages, sliced baguettes, assorted crackers and flatbreads,seasonal veggies and dips, spinach dip, artichoke dip, assorted hummus andpita chips, assorted tapenades, grapes, and assorted nuts
    • Artisan Cheese Platter (served on wooden boards): Assorted cheeses with grapes, fig compote, Marcona almonds, sliced baguettes, and crackers
    • Baked Brie “En Croute”: Choose from walnut and brown sugar; pesto and tomato; or cranberry and apple
    • Antipasto Platter: Assorted dry cured sausages, breadsticks, sliced breads,assorted tapenades, Italian cheeses, marinated olives, and marinated artichokes
    • Assorted Sushi Rolls: Served with pickled ginger, wasabi and ponzu sauce
    • Mediterranean Platter: Assorted hummus and pita chips; spanakopita; tzatziki and baby carrots; and marinated olives
    • FRESH MOZZARELLA PLATTER with crostinis, prosciutto, roasted red peppers,
    • Pepper-crusted hard salami, basil pesto and balsamic glaze

  • Hors D’Oevres

    • Mini Beef Wellington “napoleons”
    • Steak “frites” on skewer with Bernaise dipping sauce
    • Pulled pork on sweet potato crisp with crème fraiche
    • Jerked shrimp or chicken skewers
    • Spiced lamb burgers with tzatziki sauce and cucumber
    • Chicken satay with a peanut dipping sauce
    • Seared filet mignon on garlic toasts with horseradish-thyme sauce
    • Brie, apricot and caramelized onion tartlettes
    • Salmon “caviar” on blini
    • Mini Artisan cheese “course” with fig compote
    • Seared Sea Scallop with dijon-tarragon aioli
    • Tarragon chicken or tarragon shrimp on endive leaf
    • “Duxelle” of mushrooms in filo cups
    • Assorted dumplings with scallion-ginger dipping sauce
    • Baby potatoes filled with horseradish creme fraiche and caviar
    • Smoked salmon tartare with capers on black bread circles
    • Spinach and feta in phyllo dough
    • Seared Asian-spiced tuna with wasabi mayonnaise on rice cracker
    • Wild mushroom bruschetta drizzled with asiago cheese
    • Mini Maryland blue lump crabcakes with red pepper remoulade
    • Peking duck with scallion in pastry cups
    • Herbed goat cheese with white truffle oil on garlic toasts
    • Saga bleu with a roasted red pepper coulis served on Tuscan toasts
    • Jumbo shrimp cocktail
    • Assorted sushi rolls with pickled ginger and wasabi
    • Cognac-laced chicken liver pate on pear & apple slices
    • Peruvian-style scallop “ceviche” on skewers
    • Caesar salad “spears”
    • Mini cheeseburger sliders with chef’s “special sauce” and pickle
    • “Thanksgiving Flashback”: turkey, stuffing and cranberry aioli on mini potato rolls
    • Mini meatballs in a spicy peanut-curry sauce
    • Endive spears with sweet potato, bacon and chives
    • Proscuitto-wrapped mozzarella and basil
    • Mini chicken tostadas with guacamole and cilantro sprigs
    • Tiny twice-baked potatoes
    • Coconut-chili shrimp mini-tostadas with pineapple salsa
    • Mini moo shoo shrimp, chicken or pork with sweet Thai dipping sauce
    • Braised short ribs and caramelized onions served in filo cups
    • Mini vegetarian spring rolls with sweet Thai chili dipping sauce
    • Tomato soup “shooters” and grilled cheese
    • Assorted mac and cheese “shooters”
    • Artichokes au gratin on skewer
    • Mini meatloaf and mashed potatoes on tasting spoon
    • Shrimp and grits on tasting spoon
    • Smoked salmon deviled eggs
    • Sausage and blue cheese tartlettes
    • Turkey sliders with yogurt-dill-lemon sauce
    • Brie, cherry and candied bacon tartlette


  • Pasta Entrees

    • Linguine with white or red clam sauce served with whole littlenecks and chopped clams
    • Penne Pasta with fresh lobster meat, mushrooms and sweet green peas in a sherry cream sauce
    • Smoked Salmon with fresh tomatoes and sweet green peas in a dill cream sauce over farfalle
    • Rigatoni with sweet Italian sausage in a fennel-tomato pesto sauce
    • Linguine Rustica: prosciutto, capers, pine-nuts, spinach and tomatoes in a garlic-white wine sauce
    • Zuppa de Pesce: clams, mussels, shrimp and scallops in a saffron-laced tomato broth over angel hair
    • Angel Hair pasta with wild mushrooms in a rosemary cream sauce
    • Penne al la vodka with chicken tenders
    • Rigatoni with fresh tomatoes, spinach, garlic, olive oil and shaved asiago cheese
    • Farfalle with Tuscan white beans and broccoli rabe in a spicy roasted garlic broth
    • Penne Primavera with seasonal vegetables in an herb-infused cream sauce
    • Garlicky shrimp over linguine with fresh basil & tomatoes
    • Rigatoni in a red wine-laced Bolognese sauce
    • Orichiette pasta with sweet onions, eggplant, tomatoes & fresh thyme
    • Vegetable Lasagna– fresh assorted vegetables, seasoned ricotta cheese, fresh herbs, plum tomato basil sauce, fresh mozzarella & parmesan

    *special pasta dishes can be made with any combination of fresh vegetables, seafood, or chicken–together with the pasta and sauce of your choice


  • Seafood Entrees

    • Roasted garlic-encrusted salmon filet
    • Pan-seared Chilean seabass with lemon-tarragon sauce
    • Asian-spiced grilled tuna served with sherry-wasabi sauce
    • Grilled swordfish brochettes in a Greek marinade, topped with feta cheese
    • Grilled mahi-mahi with a citrus salsa
    • Grilled salmon with tomato-basil citronette over baby spinach
    • Grilled shrimp on skewers with lemon zest and pink sea salt

    *Any fresh fish can be grilled, blackened or sautéed to your liking


  • Chicken Entrees

    • Sautéed boneless chicken breasts with rosemary and wild mushrooms in a light cream sauce
    • Lemon-oregano marinated roasted chicken breast
    • Roasted chicken breasts (skin-on, bone out) with a “gremolata” sauce
    • Roasted rosemary chicken pieces
    • Chicken breasts en croute with fresh tomato, sage and swiss cheese in a lemon-white wine sauce
    • Chicken Sorrentino: sautéed boneless chicken breast topped with prosciutto di parma, eggplant and provolone in a shallot-wine sauce
    • Chicken Dijonaise: sautéed boneless chicken pieces with artichoke hearts, tarragon, tomatoes, dijon mustard & cream
    • Grilled Chicken breasts with tomato-basil citronette
    • Curried Chicken: sautéed boneless chicken pieces in a coconut curry sauce served with accompaniments (toasted coconut, peanuts, raisins, diced tomatoes)


  • Meat Entrees

    • Filet of beef with port wild mushroom cream sauce
    • Beef Wellington with pate en croute (individual portions)
    • Grilled Flank steak with sherry-basil vinaigrette over baby arugula
    • Grilled and sliced flank steak over chopped arugula, topped with plum tomatoes and Balsamic glaze
    • Pepper-coated filet mignon with horseradish-caper sauce
    • Veal Piccata with white wine, lemon, butter and capers
    • Veal Marsala with prosciutto di parma and wild mushrooms
    • Grilled lamb chops rubbed with rosemary
    • Maple Dijon-crusted pork loin with apples
    • Jamaican jerk-“spiced” grilled pork tenderloin


  • Vegetarian Entrees

    *AMG Catering has a great deal of experience cooking for vegetarian, vegan, and gluten-free events. Please inquire for more details


  • Garden Salads

    • Mixed Greens with choice of cheese (gorgonzola, chevre, feta) and balsamic vinaigrette
    • Traditional Caesar Salad (with grilled chicken or shrimp, if desired)
    • Mediterranean Salad: Mixed greens, kalamata olives, diced tomatoes, diced red onion, diced cucumbers and feta cheese with a red-wine, lemon and oregano vinaigrette
    • Spinach Salad: Fresh spinach, bacon, sliced mushrooms, herbed croutons, and hard-cooked eggs with a hot bacon dressing
    • Kale Salad: Shredded kale with dried cranberries, sunflower seeds, and scallions in a sherry vinaigrette
    • Salad Nicoise: Fresh seared tuna, green beans, kalamata olives, red onion rings, red bliss potatoes and hard-cooked eggs with a dill-dijon vinaigrette
    • The Beet: Mixed greens, roasted beets, chevre, red onion and garbanzo beans with balsamic vinaigrette
    • The Aspetuck: Mixed greens, dried cranberries, toasted walnuts, red onion and gorgonzola with balsamic vinaigrette
    • Kale and Broccoli Slaw

    *May add grilled chicken or shrimp to any salad


  • Luncheon Entrees

    • Tortellini Pesto Salad: Cheese tortellini tossed with pesto and fresh tomatoes, scallions, and toasted pine nuts
    • Penne Pasta Salad: Penne with roasted plum tomatoes, fresh basil, fresh cubed provolone, coarse black pepper, and extra-virgin olive oil
    • Greek Pasta Salad: Orichiette pasta with diced tomatoes, kalamata olives, artichoke hearts, red onions, roasted red peppers with a lemon-oregano dressing and crumbled feta cheese
    • Seasonal Vegetable Pasta Salad: Seasonal veggies and farfalle pasta with a basil-lemon dressing
    • Shrimp Pasta Salad: Spinach fettucini, cold-poached shrimp, celery, and diced tomatoes in a lemon-dill dressing
    • Vinaigrette potato salad: Red bliss potatoes with green peppers, bacon, scallion and capers in red wine vinaigrette
    • Red bliss potato salad: Red bliss potatoes with celery, red onion, parsley in a dijon-mayonnaise dressing
    • Poached salmon : Served with tomato-basil sherry citronette or lemon-dill creamy sauce
    • Tarragon Chicken Salad: Poached white meat chicken with broccoli florets, cherry tomatoes, celery and scallions in a tarragon cream dressing
    • Greek Chicken Salad: Grilled chicken breast, diced tomatoes, kalamata olives, red onions, and celery with an oregano red wine vinaigrette and crumbled feta
    • Chicken and Fresh Mozzarella Platter: Grilled chicken breast, fresh slices of mozzarella, sliced tomato and fresh basil drizzle with basil olive oil
    • Chicken Salad: Chicken with red seedless grapes, toasted walnuts, and celery in a nutmeg mayonnaise
    • Assorted roll-up sandwiches (choose from oven-roasted turkey, honey-baked ham; rare roast beef; grilled chicken; tuna salad; chicken salad, or a wide range of vegetarian options)

  • Cold Soups

    • Vichyssoise with frizzled leeks
    • Seafood gazpacho
    • Chilled cucumber dill with mint
    • Carrot-ginger with citrus zest


  • Hot Soups

    • Lobster bisque laced with sherry with fresh lobster meat garni
    • Light cream of tomato dill
    • Butternut squash bisque with cider
    • Wild mushroom bisque with a touch of Marsala

  • Vegetables and Accompaniments

    • Orzo with carmelized onions, wilted spinach, and crumbled feta
    • Israeli cous cous with dried apricots, scallions, pistachios and lemon vinaigrette
    • Quinoa with dried cranberries, roasted sweet potatoes, chives and sherry vinaigrette
    • Roasted seasonal vegetables with olive oil and fresh herbs
    • Roasted garlic mashed potatoes
    • Wild Mushroom mashed potatoes
    • Sautéed spinach in olive oil and garlic
    • Haricots Verts (green beans) with tomato concasse garni
    • Asparagus vinaigrette
    • Tri-colored cole slaw with raisins in a sweet caraway dressing
    • Roasted rosemary red bliss potatoes
    • Broccoli parmesan
    • Root vegetable tartin- thin slices of root vegetables baked with sweet cream, parmesan and garlic
    • Maple and brown sugar glazed carrots
    • Sautéed escarole with Tuscan white beans, roasted garlic and olive oil
    • Stir-fried vegetables with ginger and scallion
    • Creamy polenta laced with rosemary
    • Vegetable-studded cous-cous

  • Homemade Breads

    • Crusty dinner rolls
    • Whole wheat rolls
    • Fresh baguettes (traditional or raisin-walnut)
    • Sourdough loaves

  • Desserts

    AMG has a pastry chef on staff and we offer a wide variety of desserts. Please contact us to discuss.