Farm to Table Menu | Hostess Catering

Chicken Piccata served with rice pilaf
Chicken Marsala with roasted potatoes
Chicken Skewers with lemon, mint, garlic & olive oil served over Mediterranean couscous
Beef Bourguignon made with mushrooms, red wine & thyme and served with wide egg noodles
Italian Meatballs and penne in a marinara sauce
Penne in a pink vodka sauce with prosciutto and peas (can also be served as a vegetarian option)
Ravioli with roasted butternut squash, sautéed spinach, garlic, toasted pine nuts, & ricotta cheese
Breaded Eggplant Terrine layered with mozzarella cheese and topped with crushed tomatoes, ricotta cheese and fresh basil

Herb-crusted Beef Tenderloin with slow roasted cherry tomatoes served with mashed sweet potatoes
Braised Beef with red wine, mushrooms, pearl onions served over wide egg noodles
Chicken Provençal with red wine, kalamata olives, basil and red onion served over wide egg noodles
Chicken Coq Au Vin, chicken thighs in a garlic and white wine sauce, served with roasted baby red potatoes and caramelized onions
Shrimp Scampi with lemon, garlic, white wine, finished with arugula and cherry tomatoes over linguini
Salmon with mushrooms and shallots and a champagne cream sauce over mediterranean couscous
Salmon Provençal with red wine, kalamata olives, basil and red onion served over wide egg noodles
Ratatouille with eggplant, zucchini, tomato, red wine and fresh herbs

Grilled asparagus with lemon & shaved Locatelli cheese
Roasted beets and pears with goat cheese over arugula and watercress served with a pomegranate dressing
Mashed potatoes with caramelized onions and gruyere cheese
Mashed sweet potatoes
Quinoa salad
Orzo, corn and fresh herb salad
Panzanella salad with homemade croutons
Couscous with olives, feta, sundried tomatoes and mint with lemon and olive oil
Caesar salad with Caesar dressing, rustic croutons & shaved parmesan cheese
Greek salad with spring mix, cucumbers, olives, cherry tomatoes and feta cheese
Garden Salad with balsamic vinaigrette