• 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
• Deconstructed street corn with lobster and cojita
• Roasted cauliflower “bites “ with tahini and pepitas

• 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

• 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

• 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)

• 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

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

• 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

• 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)

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

• 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

• 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

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

• Sushi ( sushi chef “rolling “ on site )
• Raw bar – “shuckers” serving clams , oysters and shrimp on site
• Mashed potato or grilled cheese “station”
• Street taco station 
• Mediterranean station 
• Ramen station