Summer Special: New Sandwiches, Steak + Shrimp and More!

entrées

Sweet and Spicy Flank Steak and Shrimp Duo

blackened beef–with pasilla braised black beans, grilled pineapple and mango pico

sweet and spicy sauteed shrimp–with broccoli, peppers and coconut rice

served with silver dollar rolls

$15.95 per person | 10 person minimum 

* hot item requires chafing dish

______________________________________

beverage

Watermelon Agua Fresca

$14.00 per gallon 

Iced Coffee

$38.00 per gallon 

______________________________________

side salad

Strawberry Field Greens Salad (GF)

goat cheese and almonds with balsamic vinaigrette 

$3.75  per person | serves 10 

Toasted Couscous Salad 

pistachios, raisins, candied ginger and apricots 

$3.75  per person | serves 10 

______________________________________

breakfast

Summer Squash, Fontina & Basil Frittata (GF)

$35.00 | serves 10  

* hot item requires chafing dish

Mango, Blackberry & Quinoa Crunch Yogurt Parfait (GF)

$5.25  

______________________________________

sandwiches & soups

BBQ Chicken & Crunchy Slaw

kale and carrot slaw, house made remoulade on a poppy seed twist roll  

$8.50  

Roast Turkey & Shredded Kale Wrap

spring onion and red pepper cream cheese, cucumber, basil and kale in a whole wheat tortilla 

$7.95

Classic Gazpacho

served with artisan bread

$65.00 | serves 15  

______________________________________

hors d’oeuvres 

Asparagus Risotto Balls

$2.25 each | 24 piece minimum  

* hot item requires chafing dish

______________________________________

dessert

Strawberry Shortcake Cookie Cups

$4.50 | 3 per person

available until September 30th  | *hot items are not available on Saturday

Spring Special: New Mixed Grill Duo + Hibiscus Agave Tea

entrées

Sicilian Duo

chicken picatta with farfalle and roast cod with smoked shrimp and red pepper escabeche, grilled corn and cherry tomatoes

$12.25 per person | 10 person minimum 

* warm item requires chafing dish

______________________________________

beverage

Hibiscus Agave Tea

$14.00 per gallon 

______________________________________

side salad

Market Salad (GF)

spinach, watermelon radish, carrots, cucumbers, cherry tomatoes and feta with red wine vinaigrette

$3.75  per person | 10 person minimum 

______________________________________

breakfast

Asparagus & Brie Frittata (GF)

$35.00 | serves 10  

* warm item requires chafing dish

Strawberry & Quinoa Crunch Yogurt Parfait (GF)

$5.25  

available until June 30th  | *warm items are not available on Saturday

Winter Special: New Steak + Salmon, Plus More!

DC Lunch Catering Special

entrées

Pesto Grilled Chicken

with portobello orzo, oven dried tomatoes and grilled squash

$9.95 per person | 10 person minimum 

Maple Balsamic Grilled Flank Steak + Lemon-Thyme Roasted Salmon*

with sautéed broccoli and barley rice pilaf

$16.75 per person | 10 person minimum

* warm item requires chafing dish

______________________________________

beverage

Orange-Mango Lemonade

$14.00 per gallon 

______________________________________

side salad

Roasted Beet & Walnut Salad

mixed greens, roasted beets, ginger scented walnuts, parmesan and balsamic vinaigrette

$3.75  per person | 10 person minimum 

______________________________________

breakfast

Sweet Potato, Sage, & Goat Cheese Frittata* (GF)

$35.00 | serves 10  

* warm item requires chafing dish

available until March 31st  | *warm items are not available on Saturday

September Special: Cider Brined & Grilled Chicken + A New Seasonal Frittata

Cider Brined Chicken with Fennel, Cauliflower and Lentils_final

combination

Cider Brined & Grilled Chicken*

fennel, cauliflower and lentils and grainy mustard aioli 

Roasted Green Beans (GF, V)

charred tomatoes, grilled artichokes, shallots, garlic, basil, olive oil and balsamic vinegar

Individual Apple Pie (GF)

$17.25 per person | 10 person min.| no substitutions 

* warm item requires chafing dish

______________________________________

garden to glass 

BLACKBERRY CIDER

$14.00 per gallon 

______________________________________

a la carte

Cider Brined Grilled Chicken* (GF)

fennel, cauliflower and lentils and grainy mustard aioli 

$10.95  per person | 10 person min.| no substitutions 

*warm item requires chafing dish

______________________________________

breakfast

Three Cheese, Mushroom & Kale Frittata* (GF)

$35.00 | serves 10  | no substitutions

* warm item requires chafing dish

 

 

available until Septmeber 30th  | *warm items are not available on Saturday

June Special: Crispy Coconut Chicken and More!

Crispy Coconut Chicken

combinations

CRISPY COCONUT CHICKEN (GF)*

charred broccoli, shiitake mushrooms and shallots, served with sweet chili sauce

STRAWBERRY & SPINACH SALAD (GF, V)*

toasted almonds and balsamic vinaigrette 

RICE PILAF WITH CARAMELIZED ONIONS & LEMON (GF, V)*

RASPBERRY PAVÉ, MANGO PAVÉ AND CHOCOLATE CHEESECAKE CUPS

$19.50 per person | 10 person min. | no substitutions |* warm item require chafing dish

______________________________________

 

MEDITERRANEAN GRILLED FLANK STEAK (GF)

cucumber, tomato, peppers, oregano, mint, feta cheese and tzatziki sauce

CHARRED EGGPLANT & CHICK PEA SALAD (GF, V)

green beans, cherry tomato and toasted cumin vinaigrette

ASSORTED MACARONS (GF)

vanilla | pistachio | raspberry

$17.25 per person | 10 person min.| no substitutions 

_____________________________________________

garden to glass 

PINEAPPLE AGAVE AGUA FRESCA

$14.00 per gallon 

_____________________________________________

a la carte

CRISPY COCONUT CHICKEN (GF)*

charred broccoli, shiitake mushrooms and shallots, served with sweet chili sauce

$9.95 per person |10 person min. | no substitutions | warm item requires chafing dish

____________________________________________

available until June 30, 2016 | *warm items are not available on Saturday

May Special: Seafood & Chicken Paella + Crispy Fish Tacos

Seafood and Chicken Paella

combinations

SEAFOOD & CHICKEN PAELLA* (GF)

spanish rice, shrimp, cod, chicken, red peppers, peas, tomato and onion

CORNBREAD SQUARES

with butter

CITRUS BABY GREENS SALAD (GF, V)

baby spinach, arugula, orange wheels and yellow peppers with citrus vinaigrette 

BLACK & WHITE COOKIES

$14.50 per person | 10 person min.| no substitutions |* warm items require chafing dish

CRISPY FISH TACOS*

cabbage slaw, crema, and corm salsa with flour tortillas

PASTA, ROASTED CORN & BLACK BEAN SALAD

red onions, poblanos, zucchini, black beans, roasted tomatoes, queso fresco and cumin lime vinaigrette

MIXED GREENS SALAD (GF, V)

with balsamic vinaigrette 

ASSORTMENT OF TROPICAL TARTS, TOASTED COCONUT BARS & BROWNIE TRUFFLES 

$19.95 per person | 10 person min. | no substitutions |* warm item require chafing dish

_____________________________________________

breakfast

HAM & GRUYERE MUFFINS*

$4.25 each | 10 piece min. | * warm item require chafing dish

_____________________________________________

garden to glass 

PINEAPPLE AGAVE AGUA FRESCA

$14.00 per gallon 

_____________________________________________

a la carte

SEAFOOD & CHICKEN PAELLA* (GF)

spanish rice, shrimp, cod, chicken, red peppers, peas, tomato and onion

CORNBREAD SQUARES

with butter

$9.95 per person |10 person min. | no substitutions |* warm item requires chafing dish

_____________________________________________

available until May 31, 2016 | warm items are not available on Saturday

April Special: Roasted Sole + Ham & Gruyere Muffins

Roasted Sole April Catering Special

combinations

ROASTED CHESAPEAKE SOLE WITH SCALLION CORNBREAD CRUMB TOPPING*

roasted carrots, sweet potatoes, pearl onions and charred cauliflower

MIXED GREENS SALAD (GF, V)

tomatoes, carrots and cucumbers with white balsamic vinaigrette 

ASSORTED DESSERT BARS

$20.75 per person | 10 person min.| no substitutions |* warm items require chafing dish

TARRAGON CHICKEN WITH MUSHROOMS & LEEKS*

wild rice pilaf and creamy mushroom sauce 

PARMESAN & GARLIC ROASTED CAULIFLOWER & BROCCOLI* (GF)

BLUEBERRY & GOAT CHEESE SALAD (GF)

INDIVIDUAL TARTS

coconut cream | lemon-raspberry | brownie 

$27.50 per person | 10 person min. | no substitutions |* warm item require chafing dish

_____________________________________________

breakfast

HAM & GRUYERE MUFFINS*

$4.25 each | 10 piece min. | * warm item require chafing dish

_____________________________________________

garden to glass 

CHERRY & RHUBARB LEMONADE 

$14.00 per gallon 

_____________________________________________

a la carte

ROASTED CHESAPEAKE SOLE WITH SCALLION CORNBREAD CRUMB TOPPING*

roasted carrots, sweet potatoes, pearl onions and charred cauliflower

$23.25 per person |10 person min. | no substitutions |* warm item requires chafing dish

_____________________________________________

available until April 30, 2016 | warm items are not available on Saturday

Lucky Clover Sugar Cookies

Lucky Cover Sugar Cookies

To add a little bit of that Irish luck to your next function, order our housemade Lucky Clover Sugar Cookies – available from March 14th-18th. 

$2.75 each 

March Special: New Steak & Chicken + Cherry Rhubarb Lemonade

Steak Roulade + Roasted Chicken March Special

combinations

Steak Roulade of Spinach, Red Pepper and Mustard Cream & Roasted Provencale Chicken with Balsamic Mushroom Butter* (GF)

roasted new potatoes, asparagus and carrots, dill and green onion

Spinach & Bleu Salad (GF)

baby spinach, red pear, almonds, bleu cheese and sherry vinaigrette 

Cavatappi & Vegetable Salad (V)

zucchini, grilled peppers, yellow squash, tomato, black olives and chive vinaigrette 

Miniature Pies

cherry meringue, chocolate + whipped cream, apple, peach 

$24.95 per person | 10 person min.| no substitutions |* warm items require chafing dish

 

Crispy Southern Fried Chicken*

with herbed red bliss potato salad  

Mixed Greens Salad (GF,V)

mixed greens, tomatoes, carrots and cucumbers with white balsamic vinaigrette

Whoopie PIes

chocolate + marshmallow, chocolate + oreo cream cheese, chocolate + cherry marshmallow

$15.93 per person| no substitutions |* warm item require chafing dish

_____________________________________________

garden to glass 

CHERRY & RHUBARB LEMONADE 

$14.00 per gallon 

_____________________________________________

a la carte

Steak Roulade of Spinach, Red Pepper and Mustard Cream & Roasted Provencale Chicken with Balsamic Mushroom Butter* (GF)

roasted new potatoes, asparagus and carrots, dill and green onion

$15.95 per person |10 person min. | no substitutions |* warm item requires chafing dish

_____________________________________________

available until March 31, 2016 | warm items are not available on Saturday

February Special: Southwest + Heritage Combinations

February Catering Special

Southwest Combination

Beef Enchilada Casserole, served warm

beef and seasonal vegetables, corn tortillas, monterey jack cheese and red enchilada sauce with sour cream

Southwest Chopped Salad (GF)

romaine, black beans, roasted corn, green peppers, jack cheese and tomatoes with honey-lime vinaigrette

Fresh Tomato Salsa, Guacamole (GF)

with tortilla chips

Assortment of Eclairs

no substitutions | warm items require chafing dish

$110.92 for 10 servings

_____________________________________________

Heritage Combination

Grilled Pepperberry Rubbed Flank Steak and Roasted Citrus-Sage Chicken, served warm

with creamed cabbage and kale

Mixed Greens Salad

mixed greens, tomatoes, carrots and cucumbers with white balsamic vinaigrette

Steamed and Buttered Green Beans, served warm

 

Old Fashioned Yellow Cake with Milk Chocolate Frosting

no substitutions | warm items require chafing dish

$21.15 per person | 10 person minimum

_____________________________________________

À la Carte

Grilled Pepperberry Rubbed Flank Steak and Roasted Citrus-Sage Chicken, served warm

with creamed cabbage and kale

$15.95 per person |10 person minimum | no substitutions | warm items require chafing dish

 

available until February 29, 2016| warm items are not available on Sautrday

January Special: Crisp Mozzarella Chicken + Seared Salmon

Processed with VSCOcam with c1 preset

hot duo entrée

CRISPY MOZZARELLA CHICKEN AND PAN SEARED SALMON WITH RED PEPPER-CHIVE CREAM SAUCE

angel hair pasta, lemon, artichoke, parmesan

$15.95 per person | 10 person minimum | no substitutions | served warm, chafing dish required 

add a mixed green salad for $1.95 per person

 

available until January 31, 2016 | hot food not available on Saturday  

A Fresh Start to 2016

 

After weeks of indulging in the holidays, we’re approaching the new year with a fresh perspective. We love starting our days with something light, nutritious, and most importantly, packed with flavor. The best part? It’s simple to make and stores wonderfully.

From our kitchen to yours, here is our Breakfast Quinoa Salad with Ginger-Lime Yogurt Vinaigrette.

Happy New Year! Enjoy!

RECIPE: QUINOA BREAKFAST SALAD

yields 10 servings

Healthy Breakfast Catering

 

INGREDIENTS

2½ C      quinoa

4   C      water

1           cinnamon stick

¼  C       sugar

½  C       greek yogurt

2 tbsp    lime juice

¼ tsp     ginger, grated

1 tsp      cider vinegar

¼ C        honey

pinch     salt

1  C        pineapple, small dice

¾ C        green apple, small dice

¼ C        dried cranberries (soak in hot water for 5 minutes or until plump)

¼ C        mint, chopped

½ C        toasted coconut flakes

 

 PREPARATION

  1. Bring water to a boil with cinnamon sticks and sugar. Add quinoa. Reduce heat to low, cover and simmer until tender and liquid has been absorbed, 15-20 minutes. Fluff with a fork and allow to cool.
  2. In a bowl, whisk together greek yogurt, lime juice, ginger, cider vinegar and honey to create vinaigrette. Set aside.

 

  1. Once quinoa has cooled, mix quinoa with pineapple, green apple, dried cranberries, mint and toasted coconut flakes. Then add ginger-lime yogurt vinaigrette. Season with salt to taste.

Now Featuring: Gluten Free Sandwiches

We pride ourselves in being flexible. You asked for more gluten-free options and we listened! That’s why we are pleased to release gluten-free versions of some of our Classic Sandwiches and Signature Sandwiches.

 

GLUTEN FREE CLASSICS  

SMOKED TURKEY & PROVOLONE (GF)

BLACK FOREST HAM & SWISS (GF)

GRILLED CHICKEN BREAST (GF)

ROASTED TURKEY BREAST (GF)

ROTISSERIE CHICKEN SALAD (GF)

TUNA SALAD WITH CELERY & RED ONION (GF)

EGG SALAD

 

GLUTEN FREE SIGNATURE SANDWICHES 

 

BEEF & BLEU (GF)

roast beef, bleu cheese, roasted red peppers

 

TURKEY HAVARTI (GF)

roast turkey, havarti, roasted peppers, salted cucumber slices, romaine lettuce and red pepper mayonnaise

 

GRILLED BUFFALO CHICKEN (GF)

grilled buffalo chicken, lettuce, tomato, cucumber, red onion and bleu cheese spread

 

ROASTED TOMATO & TUNA SALAD (GF)

albacore tuna, roasted tomato purée, mayonnaise, fennel, red onion, lettuce and roasted tomatoes

 

GRILLED CHICKEN CLUB (GF)

herb grilled chicken, crisp bacon, lettuce, tomato and roasted red pepper mayonnaise

 

RUSTIC KALE & WHITE BEAN SALAD (GF)

kale and white bean salad with walnuts, parmesan and feta cheese, carrots, red onion, and sprouts

 

HONEY-HAM & BRIE (GF)

black forest ham, lettuce, tarragon-pickled radish and whole grain honey dijon mustard

 

TURKEY OREGANO (GF)

roasted turkey, provolone cheese, tomato, red onion, lettuce and oregano mayonnaise

 

SPICED HONEY ROASTED CHICKEN (GF)

honey-roasted chicken, red peppers and lettuce

THE NEW MENU IS HERE!

MenusAugust2015-29

so many great choices

We’re so thrilled to introduce our brand new MENU! We’ve kept your favorites and added lots of new choices. Download the new brochure here, and we’ll help you create a menu as fresh and intriguing as the ingredients that fill them. 

FOR THE LOVE OF FALL.

WELCOME BACK FALL, WE MISSED YOU.

The moment we see even the slightest signs of Fall, we instantly get excited! For us, it really  means one thing: FALL HARVEST. Butternut squash, dark leafy greens like kale, and chard, beets, brussels sprouts – all such delicious and versatile ingredients.

Kale

 

To highlight the season’s best, we’ve prepared a special Fall menu. Enjoy!

 

FALL FEATURES | a la carte

Butternut Squash Soup* | $55 (serves 15)

Cranberry & Goat Cheese Salad  | $3.75pp

Mustard Glazed Chicken & Grilled Steak Duo* | $11.95pp

Wilted Kale with Cider Vinegar* | $3.50pp

Apple Caramel Cake | $38 (serves 12)

_________________________________

FALL FEATURES | pre-set menu

$19.55pp (no substitutions)

Cranberry & Goat Cheese Salad

Mustard Glazed Chicken & Grilled Steak Duo*

Wilted Kale with Cider Vinegar*

Apple Caramel Cake

_________________________

Warm items are not available on Saturdays. We are closed on Sundays.*Warm item requires chafing dish.

 

UPGRADE YOUR OFFICE PARTY.

HAPPY OFFICE HOURS. LET’S DO THIS.

 

office catering dc

It’s that time of year. Everyone is back in the office and motivating the team is critical. Kickstart the back-to-office season with one of our happy hour packages.

 

THE ALL-AMERICAN | $145.00

Spicy Chicken Wings with Blue Cheese

Caramelized Onion Dip with Potato Chips and MIni Pretzels

Classic Deviled Eggs

Mini Hot Dogs

 

SANTE FE FIESTA | $150.00

Cilantro-Lime Chili Chicken Skewers

New Mexico Layer Dip with Tortilla Chips

Spicy Beef Empanadas with a Creamy Herb DIp

Vegetable Crudite with Herbed Sour Ceam

 

THE MED | $150.00

Morrocan Chicken Pastry Triangles with Vegetable Raita

Mediterranean Dip with Pita Chips

Cherry Tomatoes filled with Tabbouleh

Mediterranean Crudite with Za’atar Flatbread

 

CIAO BENE | $185

Parmesan Panko Shrimp with Tarragon Aioli

Antipasto Display

Meatballs with Marinara Sauce

 

THE CHESAPEAKE | $150.00

Rosemary Black Pepper Beeef Skewers

Herbed Shrimp Dip with assorted Crackers and Flatbread

Old Bay & Honey Chicken Wings

Old Bay Popcorn

 

ZEN-ZEN | $160.00

Asian Chicken Salad Cucumber Cups

Spinach Dip with Fried Wontons

Vegetable Dumplings with Hoisin Sauce

Vegetable Spring Rolls with Sweet Chili Sauce

Asian BBQ Beef Kebabs

 

 

Available now until October, each package serves 15 people. 

Chafing dishes are required for warm items.

Warm items are not available on Saturdays. We are closed on Sundays. 

 

 

Hot Dog Days of Summer

Pigs in a Blanket, Got an Upgrade!

 

Franks n' Blanks

Enjoy our new “Franks n’ Blanks” this Summer! A little different from the traditional childhood favorite, two-bite all-beef hot dogs are baked in a golden crust and filled with housemade toppings. Available from now until August 29th, add them to your next order and savor the best of the Summer! 

 

Franks n’ Blanks | $3.75 each

| sauerkraut, relish, swiss cheese & brown mustard | or | pickled vegetables, parmesan cheese & spicy-chipotle ketchup |

Franks n’ Blanks Combination |  $12.75 per person

or $16.00 per person for three franks n’ blanks

| two franks n’ blanks + corn, black bean & tomato salad + angel food cake with whipped cream & strawberries | 

Whole Angel Food Cake  | $32.00

angelfoodcake_strawberries

 

*Franks n’ Blanks require a chafing dish. Hot items are not available on Saturdays.

THE SECRET BEHIND SALTY & SWEET

Office Lunch Delivery

 

 

 

 

 

 

 

 

 

 

 

Let’s be honest. There really isn’t a secret. Human taste buds register five major flavor sensations: sour, salty, sweet, bitter, and umami.  A Japanese word, umami roughly translates to “delicious”. It’s used to describe the deliciously indescribable, achieved often by combining the salty and sweet, or other opposing flavor profiles.

Go on an umami-binge and try our latest special. It’s available from now until May 26, 2014.

SALTY-SWEET COMBINATION $12.95 per person

Barbecue Chicken Sandwich

with fresh coleslaw

Classic Macaron Salad

with celery, onion, and green pepper with home-style dressing

Chocolate Covewred Sugar Cookies & Pretzel Rods

(yes, all chocolate covered) 

 

*Available now through May 26, 2014. Hot food not available on Saturdays.

Sandwiches to start the day with!

breakfast sandwich menu delivery

 

 

 

 

 

 

 

 

 

Most breakfast sandwiches are well-intentioned, but many of them fall short on the flavor scale and in some cases, fall on your lap before you’ve even tasted it.

Our new breakfast sandwiches are so good, you’ll want to set your alarm clock extra early.

Turkey Chorizo Sausage, Scrambled Eggs, Provolone, Croissant | $6.25

Bacon, Scrambled Eggs, American Cheddar, Croissant | $6.25

Scrambled Egg, Cheese, Croissant | $5.25

Mortadella, Smoked Mozzarella, Fresh Farm Egg, Red Pepper Alouette, English Muffin | $5.50

 

 

Available beginning on April 1, 2014

Hello Mykonos!

Mediterranean_Ingredients

 

 

 

 

 

Become instantly transported with our all all-new Mediterranean Layer Dip! We’re talking layer after layer of housemade Mediterranean favorites: classic hummus, vegetable raita, baba ganouj, feta cheese and garbanzo beans. Enjoy this treat with crispy baked pita chips!

In just a bite or two, you’ll feel as though you’ve just arrived in Mykonos! Eviva!

 

MEDITERRANEAN LAYER DIP | $30

serves 15

Classic Hummus

Vegetable Raita

Baba Ganouj

Feta Cheese

Garbanzo Beans

served with crispy baked pita chips

 

Breaking out of its shell!

Open Face Savory Tartlunch combo meal

 

OPEN UP, POT PIE!

We gave the classic pot pie a slight makeover! Introducing our savory Warm Puff Pastry Tarts, these open-face beauties are the coupé convertibles of pot pies. Each tart is baked until golden brown and filled with creamy pot pie filling,

Take them out for a ride and add them to your next order. Enjoy!

——

Warm Puff Pastry Tart Combination Meal

(10 person minimum)

 Choose one of the following: 

Creamy Chicken & Mushroom | $13.50 per person

Chicken Breast, Mushrooms, Garlic, Bechamel, Basil and Dijon 

or

Seafood with Leeks & Tomatoes | $15.95 per person

Salmon, Shrimp, Fresh White Fish, Lobster, Tomato, Bechamel, Tarragon and Bread Crumbs

or

Creamy  Spinach and Vegetable | $12.50 per person

Spinach, Zucchini, Yellow Squash, Roasted Tomatoes, Bechamel and Parmesan Cheese 

It will come with:

Goat Cheese & Blueberry Salad

Mixed Artisan Greens, Fresh Blueberries, Goat Cheese, Toasted Pecan and Blueberry Vinaigrette

Fresh Baked Bread and Butter

and

Chocolate Banana Roulade

Note: Remember to order a chafing dish to keep the tarts warm. This is available now through March 31st. We do not deliver hot food on Saturday.   

Some like it hot!

 

 

order breakfast

Oatmeal is considered the healthier option for breakfast, but it’s likely that you’ve had a disappointing bowl of oats more than once in your life.  Isn’t there more to morning life than a sad and mushy, bowl of what resembles oats? Of course there is!

Do breakfast better with our new Hot Oatmeal Bar, with all the fixings — oatmeal just got a lot more fun! Contact your account executive to add it to your next order. Enjoy!

  HOT OATMEAL BAR

$6.25 per person | 10 person minimum 

  • Oatmeal
  • Brown Sugar
  • Walnuts
  • Raisins
  • Maple Syrup
  • (the real deal)
  • Fresh Strawberries

 

Note: Remember to order a chafing dish to keep the oatmeal warm and toasty!

Warm up with Chicken Pot Pie!

chicken pot pie

 

 

 

 

 

 

 

 

 

 

While that polar vortex is swirling outside and temperatures are dropping, warm up with our traditional Chicken Pot Pie. A golden, flaky crust filled with tender roasted chicken, carrots, fresh peas and sweet pearl onions, our Chicken Pot Pie brings comfort for all.

From now until February 28th, we’re extending a 15% discount. Send some warmth to the office and stay warm. Enjoy!

CHICKEN POT PIE

$59.50 (value $70.00) | serves 10

traditional chicken pot pie with chicken, carrots, peas, and pearl onions baked in a golden pastry crust

Note: Remember to order a chafing dish with the pie to keep it nice and toasty! This special price is available until February 28, 2014 and is not available for order on Saturdays.

From our kitchen to yours: Fall Vegetable Tart

FOR THE LOVE OF FALL

dc office caterer

Fall Vegetable Tart 

 

 

 

 

 

 

 

 

 

 

After a hot Summer, we welcome Fall for a few reasons. Halloween, Thanksgiving, sunny days, and breezy nights. However the REAL reason we embrace Fall is for one thing, and one thing only: FALL VEGETABLES. 

Bring on the squash, the eggplant and the peppers!  Delicious, hearty, and full of nutrients, Fall vegetables have a big place in our hearts.

Our seasonal vegetable tart is filled with wheels of zucchini, yellow squash and luscious goat cheese, then baked until golden in a flakey crust. Perfect for groups, and entertaining. It can be served warm or at room temperature. Our seasonal tart serves 10 people. Add it to your order today!

Ingredients:

  • 1/2 cup goat cheese
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Pinch of salt
  • Pinch of cayenne pepper
  • 3 eggs
  • 1 tsp chopped fresh thyme
  • 2 zucchini cut into 1/4-inch wheels
  • 2 yellow squash cut into 1/4-inch wheels
  • 1 red pepper – match stick slices

Instructions:

1. Prep a shallow pan of pâte brisée and blind bake at 300° F for seven minutes.

2. Toss together vegetables with olive oil and fresh thyme and roast in the oven at 400° F for 15 to 20 minutes or until tender.

3. Whisk together goat cheese, heavy cream, sour cream, salt, and cayenne pepper until evenly combined. Then fold in eggs. Add mixture to pan with pie crust.

4. Bake in the oven at 400° for an additional 20 minutes or until the custard is firm. Then top with roasted vegetables and enjoy!

 

Tastes like Summer

BARBECUE DAYS OF SUMMER

 

DC Office Lunch Delivery

 

 

 

 

 

 

 

 

 

 

As we get ready for Fall, one of the things we will miss most, are Summer barbecues. Let’s just admit it. Summer days are longer and brighter. The drinks are colder, friends stay longer, and for whatever reason, the grill is always hotter.

As a tribute to Summer, we’ve put together a menu for you to enjoy. It includes our favorite Summer classics so that the “barbecue” can come to you!

MENU

*Barbecue Chicken (or) *Pulled Pork Sandwiches

Classic Macaroni Salad

Deviled Eggs

Angel Food Cake

 $16.95 per person

*Chafing dish is required for Barbecue Chicken/Pulled Pork.

Available until September 20, 2013

 

From our Kitchen to yours: Classic Potato Salad

An All-American Classic

Kick the summer off with co-workers, friends, and loved ones with an All-American feast! Mix and match your Memorial-Day favorites like, deviled eggs, and honey-barbecued chicken wings with a classic potato salad. Make-ahead-of-time dishes, like these, allow the host to sit back and savor the sunshine.

potato salad

INGREDIENTS

1 Gallon of Potatoes – Boiled, and Cut1 Pint of Mayonnaise1/2 Cup Dijon Mustard1/4 Cup Sour Cream1/4 Cup Diced Celery

1/3 Cup Diced Red Onion

15 Hard Boiled Eggs

METHOD

Boil the potatoes until they are fork tender. Drain the potatoes and set aside to cool. Then cut them into 1″ – 1.5″ pieces.

Add the mayonnaise, dijon mustard to a large bowl and whisk until even. Then add the potatoes, eggs, celery, and red onion to the mixture and stir until even. Add salt and pepper to taste.

Cover and refrigerate for at least 3 hours before serving. Before serving, try adding chopped chives, tarragon or parsley to add a twist to the classic!

 

Enjoy! Happy Memorial Day!

From our kitchen to yours: Delectable Deviled Eggs

Always a Favorite

What Summer day would be complete without Deviled Eggs? Whether served at a picnic or a luncheon, deviled eggs are bound to be a hit. Our Classic Deviled Eggs, creamy and tangy, tend to disappear immediately from the platter.

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INGREDIENTS

6 Eggs

1/4 Cup of Mayonnaise

1 teaspoon of White Vinegar

1 teaspoon of Dijon Mustard

1/8 teaspoon of Salt

Paprika and Capers for garnish

HOW TO MAKE IT

Place eggs in a saucepan and cover with water. Heat on high until the water boils, then cover and cook on low heat for one minute. Remove from heat and leave covered for 14 minutes. Rinse under running cold water for one minute.  Crack egg shells and carefully peel under cool running water. Gently dry the eggs with paper towels.

Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Place the egg whites on a serving platter. With a fork, mash the egg yolks into a fine crumble. Add the mayonnaise, white vinegar, dijon mustard, and salt and stir until creamy. Spoon mixture into Ziploc sandwich bag, seal, and snip off a corner. Squeeze the mixture evenly into the egg white halves. Garnish with paprika and capers. Add salt and pepper to taste. Enjoy!

Deviled Eggs … with a Twist

Ready for a twist on your Deviled Eggs? Try these toppings for a new approach.

  • Green Olive Tapenade
  • Bacon Jam
  • Crumbled Cripsy Bacon
  • Goat Cheese
  • Roasted Red Pepper Strips or Spread
  • Smoked Salmon
  • Pickle Relish
  • Sun Dried Tomatoes
  • Fresh Herbs (Parsley, Chives, Dill)

From our Kitchen to yours: Crab And Corn Salsa

Blue Crabs are Back!

While many people love snow crab and dungeness crab, in DC, Maryland and Virginia, the Chesapeake Bay blue crab is king! From now until Fall, we get to enjoy the Bay’s bounty. There’s a plethora of ways to enjoy them too. One of the ways we prepare them is with our Crab & Corn Salsa. Fresh crab meat is tossed with corn, red and green peppers, cilantro, hearts of palm and orange zest. It’s fresh, fun to eat, and great for groups. Enjoy!

crab2

INGREDIENTS

  • 1 cup steamed corn
  • ½ cup finely diced red pepper
  • ½ cup finely diced green pepper
  • ½ cup finely diced celery
  • ¼ cup finely diced hearts of palm
  • 1 tblsp chives
  • 1 tblsp cilantro
  • 1 tsp orange zest
  • 1 tblsp canola oil
  • Juice of 2 limes

crab1

From our Kitchen to yours: Perfect Pie Dough

For the love of Pi!

Pi Day is celebrated around the world on March 14th. Pi, (the Greek letter π) is a mathematical symbol which represents a constant – the ratio of the circumference of a circle to its diameter.

At MENUS, loving PIE will always be a constant. Apple, peach, blueberry — you name it. We’ll always love pie, and will continue to celebrate it.

In honor of  Pi Day, we’re sharing our pie dough recipe with you! Straight forward, simple, and always delicious.

Happy pi day, happy eating!

pie

Perfect Pi Dough

Ingredients

  • 1 LB All-Purpose Flour
  • 9.5 OZ Shortening
  • 1.5 TSP Sugar
  • .5 TBSP Salt
  • 3/4 C Ice Water
Method
Mix the dry ingredients with the shortening. Once evenly mixed, slowly add the ice water until evenly incorporated. If you pinch some of the crumbly dough and it holds together, it’s ready. If not, add a little more water and mix. Too much water will make the crust tough.Then take the dough to a clean surface and let it rest. For extra flaky crust, knead the dough mixture with the palm of your hand a few times. Too much kneading will make the dough tough.Let the dough rest for a minimum of 30 minutes.Roll out  the dough with a rolling pin on a lightly floured surface until it is 1/8 of an inch thick. As you are rolling the dough, check if the dough is sticking to the surface below. If necessary, dust the board with flour underneath the dough to keep the dough from sticking.Then, gently place the flattened dough your pie molds. Gently press the pie dough down so that it lines the bottom and sides of the mold. Use a pair of kitchen scissors to trim the excess dough.Then start filling the pies with your favorite ingredients!

From our kitchen to yours: Roasted Chicken Noodle Soup

 

A RECIPE FOR COMFORT

Simple and satisfying, this soup is one of the ultimate comforts — especially if you need a mid-winter pick-me -up.

Fresh vegetables and herbs, buttery egg noodles, shards of roasted chicken and a silky broth makes this dish irresistable to everyone of all ages.

From our kitchen to yours, enjoy!

 

INGREDIENTS

1 cup carrot ¼ in dice

1 cup celery ¼ in dice

1 cup onion ¼ in dice

1 tblsp  sliced garlic

1 tsp chopped thyme

3 quarts chicken stock

3 cups pulled roasted chicken

1 quart noodles cooked tossed with 1 tsp chopped parsley

HOW TO MAKE IT

In a large pot, sautee the mirepoix (carrot, celery and onion) until soft with olive oil or canola oil. Then add garlic and thyme. Once the garlic has become translucent, add chicken stock and the pulled roasted chicken. Alow this to come to a  a low simmer. Then add the cooked egg noodles.  Season with salt and pepper to taste and enjoy.

TIP: This soup is great to make with last night’s left over-roast chicken as well. As long as you have a nice broth to start with, you can’t go wrong.

 

Romesco, a sauce that goes with everything.

Romesco Recipe

Romesco is a sauce that you should always have in your kitchen arsenal. Deliciously all-purpose, it pairs well with practically everything; grilled vegetables, meats, fish and even crispy grilled bread.

At MENUS, we include it in our Grilled Chicken and Chorizo Wrap and our Stuffed Rockfish, which comes with creamed leeks, peas and sauteed spinach. We love it so much, that we decided to share our recipe with you. So here it is, from our kitchen, to yours. Enjoy!

INGREDIENTS

  • 2 Roasted Red Peppers
  • Roasted Red Tomatoes
  • 1/2 CUP Toasted Almonds
  • 1/2 CUP Sherry Vinegar
  • 1 CUP Extra Virgin Olive Oil
  • 10 Cloves of Roasted Garlic
  • 1/2 CUP Bread Crumbs
  • 1/4 TSP Red Pepper Flakes

 

HOW TO MAKE ROMESCO
Preheat your oven to 450° farenheit and roast the tomatoes and peppers until tender. Then remove the skin, stems and seeds from the red peppers.

Combine the remaining ingredients along with the roasted red peppers and tomatoes into a food processor — process until smooth. Season with salt and pepper to taste. This recipe yields approximately 1 pint of romesco.

It’s Holiday season. The most delicious season of the year!

Our favorite time of the year is here. The holidays are where the best dishes take center stage — dishes that never fail to bring comfort and joy. Whether it’s that perfectly Roasted Turkey or that wonderful Pecan Pie, the holidays are never complete without them. Our chefs have prepared a special Holiday Menu that’s sure to bring good spirits and cheer to any occasion.

Download it here and enjoy. Happy Holidays!

 

-The MENUS team

 

 

 

Because who doesn’t love a surprise?

Freshly baked fruit bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Yesterday morning, the MENUS team hit the streets of DC and surprised Farragut Square with some breakfast treats. We loaded up our truck with the morning’s freshly baked pumpkin, banana date, lemon poppy, apricot cream cheese and cherry chocolate streusel breads. For the lucky folks who we were able to surprise, we hope that it made the perfect start to what would normally be, just another Tuesday.

The team had so much fun so stay tuned for the next drop. Keep an eye out for our truck and flashes of orange.

 

 

 

 

 

 

 

 

 

 

 

 

 

See you soon!

– the MENUS team

 

 

 

 

 

 

 

 

 

HELLO!

They say change is never easy……

Except when, you have a totally new menu and website!

Say hello to the new menu:

 

 

 

 

 

 

 

 

 

 

 

 

 

We’ve kept the all-time favorites, but have also added some great new menu items too. We hope you enjoy it as much as we do.

At MENUS, we like to keep it easy. The new website comes complete with online-ordering. Once you’ve placed your order, an Account Executive will follow up with you to complete your order. Our team is always happy to help you pick the right menu to accommodate each and every event.

Enjoy!

–  the MENUS team