Catering Menu

Bagged Lunches

We have a 20 bag minimum for our bagged lunches. You may include any of our Specialty Sandwiches, Hoagies or regular sandwiches. Also included is a bag of potato chips, a large homemade cookie, and an apple. Pricing starts at $10.50/ bag but may vary according to contents. A delivery charge will apply. At least 2 week’s notice is required.

hors d’oeuvres

Cold:

  • Vegetable Crudite with homemade hummus and Blue Cheese Dressing
  • Bruschetta with fresh tomato, basil, olives
  • Hummus and Guacamole with Pita and Blue Chips
  • Crostini topped with pesto, Roasted Red Pepper and Goat Cheese
  • Caprese with Fresh Mozzarella, Grape Tomato, Basil and Olive Oil

Hot:

  • Mini Meatballs with dipping sauce
  • Mini Crabcakes with homemade Tartar Sauce
  • Shrimp Quesadilla with Chipotle Peppers (dipping sauces provided)
  • Chicken and Grilled Vegetable Quesadilla
  • Grilled Vegetable Quesadilla

Soups

  • Mushroom Artichoke
  • Turkey Corn Chowder
  • Black Bean with Corn
  • Split Pea (with or without ham)
  • White Bean
  • Sweet Potato Bisque
  • Hearty Vegetable
  • Potato Leek
  • Butternut Squash
  • Vegetable Lentil
  • Tuscan Tomato
  • Gazpacho
  • Vichyssoise

Salads

Cold:

  • Summer Grilled Corn Salad – grilled corn with diced peppers, jalapeño, and onion tossed with a light lime dressing
  • Greek Salad – chunks of cucumber, tomato, red onion, kalamata olives and feta cheese in a light vinaigrette
  • Mediterranean Orzo Salad – orzo with feta cheese, arugula, veggies and tomato dressed with a lemon and arugula pesto
  • Golden Quinoa Salad – golden quinoa with a selection of seasonal vegetables dressed in olive oil and fresh lemon juice
  • Macaroni Salad – macaroni and diced raw vegetables lightly tossed in mayonnaise
  • Grilled Asparagus Salad – field greens mixed with fresh mozzarella, Heirloom tomatoes and grilled asparagus tossed in a pesto olive oil
  • Mixed Seasonal Fruit Salad
  • Basmati Rice Salad with Mango and Raisins – made with white rice, red onion, julienned carrots, bell peppers and tossed in a red wine vinaigrette
  • Jicama and Mango Salad with fresh Blueberries – jicama (a crisp and slightly sweet root vegetable) with mango, blueberries and cilantro dressed in fresh lemon juice and olive oil and dried pepper flakes
  • Curried Lentil Salad – lentils, apples and onion sautéed in curry and mixed with arugula and lemon juice
  • Top of the Hill Spinach Salad – baby spinach tossed with marinated roasted red peppers, Goat cheese, bacon, caramelized carrots and onions served with our Balsamic Vinaigrette
  • Top of the Hill Garden Salad – fresh mixed greens with your choice of tomato, cucumber, bell pepper, onion, carrots, broccoli and hard boiled egg
  • Salmon Salad with Apple and Mango – fresh Scottish Salmon with mango, apple and fresh greens tossed in a citrus mayonnaise
  • French Bean Salad with Maple Dijon Sauce – made with green beans, red onion, radicchio, fresh mozzarella, baby spinach and a maple Dijon dressing
  • Chicken Salad – chunks of chicken breast cooked in white wine and herbs then lightly tossed with mayonnaise, carrots, celery and onion
  • Shrimp Salad – wild caught shrimp with celery, onions and herbs tossed in a light citrus mayonnaise
  • Tuna Salad – chunk white Albacore Tuna blended with red onion, celery, mayonnaise and herbs
  • Caesar Salad – romaine tossed with fresh parmesan cheese and Caesar dressing

Hot:

  • Chipotle Sour Cream Mashed Potatoes – made with Yukon Golds and Chipotle Peppers for a little kick. Also available: Garlic Mashed Potatoes, Horseradish Mashed Potatoes or Plain Mashed Potatoes
  • Sweet Potato Home Fries – pre-baked and then sautéed in olive oil with onions and peppers
  • Balsamic Roasted Brussels Sprouts – Brussels sprouts roasted in balsamic vinegar then roasted in the oven
  • Shallot Roasted Beets – fresh beets sautéed in balsamic vinegar then roasted in the oven
  • Soy Ginger Roasted Green Beans – sautéed in sesame oil with onion and peppers and then oven roasted for maximum flavor
  • Spinach Medley Saute’ – fresh spinach sautéed with oyster mushrooms, garlic and roasted red peppers
  • Sautéed Broccoli and Garlic – pan seared in olive oil with garlic and dried hot peppers
  • Vegetable Fried Rice – white rice with diced fresh vegetables

Entrées

Chicken:

  • Southern Fried Chicken – an assortment of breasts, legs and thighs with a crispy coating of buttermilk, cornmeal, Panko breadcrumbs and herbs briefly pan fried and then baked in the oven
  • Chicken Parmagiana – boneless chicken breasts topped with Panko breadcrumbs, homemade pesto and marinara sauce and topped with melted Provolone cheese
  • Boneless Chicken Breast Maple Saute’ with Nectarines
  • Honey Roasted Chicken – breasts, legs and thighs quickly pan fried with spices and honey then baked to perfection
  • Sesame Barbecue Chicken – baked with a sesame seed and homemade barbecue sauce, crispy on the outside, tender on the inside
  • Champagne Chicken – boneless chicken breast sautéed with oyster mushrooms, Dijon mustard, fresh thyme and cream

Seafood:

  • Blackened Salmon – topped with Cajun spices quickly grilled and then baked in the oven
  • Poached Salmon – poached in white wind and lemon juice. Served with a side of sour cream, dill,cucumber sauce
  • Shrimp Scampi over Brown Rice – with leeks, tomato, roasted red peppers garlic butter and fresh herbs
  • Mango Barbecue Salmon – spice crusted with lime and a mango barbecue glaze
  • Herb Grilled Salmon – topped with a mixture of fresh herbs and extra virgin olive oil
  • Southern Fried Tilapia – made with a light coating of Panko breadcrumbs and cornmeal, quickly pan fried for a crispy coating and then baked for a delicate center
  • Crab Cakes – Ernesto’s Crabcakes – lightly panfried and made with lump crabmeat, peppers and scallions with a light coating of Panko breadcrumbs
  • Paella with Brown Rice, Shrimp, Chicken and Kielbasa – mixed with shrimp, chicken, kielbasa, tomatoes and peppers

Meat Entrées:

  • Shepherds Pie – made with fresh ground lamb, ground beef, diced carrots, peas, onions and topped with a layer of mashed potatoes
  • Asian Flank Steak – made with sautéed Portobello mushrooms, scallions, mixed peppers in a soy ginger marinade
  • Turkey Meatloaf – made with fresh ground turkey, breadcrumbs and egg and topped with a tomato based sauce
  • Mexican Meat Lasagna – made with braised Mexican spiced flank steak, Ricotta and Pepper Jack Cheese
  • Italian Sausage and Peppers – with sautéed Italian Sausage, onions, peppers, homemade marinara sauce, white wine and fresh basil

Vegetarian:

  • Vegetable Lasagna – made with layers of fresh vegetables and ricotta cheese
  • Vegetable Quiche – with fresh seasonal vegetables and a flakey homemade crust
  • Black Bean Burgers (Gluten Free) – vegetarian and gluten free made with sweey potatoes, red quinoa, portobello mushrooms, lentils, black beans and Mexican spices
  • Baked Ziti with Roasted Vegetables and Cheese – fresh mozzarella, tomato sauce and baby spinach