Spring Summer Buffet - Passed Hors D'oeuvres
Corn Crabcakes
Jumbo lump crabmeat blended with silver queen corn and fresh herbs sauteed in sweet butter with a remoulade sauce
Endive Leaves
Leaves of endive filled with peppered chevre and citrus
Jerk Chicken
Skewered marinated chicken in caribbean spices, grilled over fruitwood chips accompanied by our banana molasses sauce
Autumn Winter Buffet - Passed Hors D'oeuvres
Pumpkin Polenta With Curried Scallop
Rounds of pumpkin scented polenta and topped with curried bay scallops
Portabello Rusks
With roasted garlic mayonnaise, roasted peppers and thyme
Cranberry Chicken
Marinated in ginger and orange rolled with cranberry chutney, pinenuts and scallions in a warm flour tortilla
Spring Summer Buffet - On The Buffet
Brandied Pepper Crusted Tenderloin
Seared on the grill and roasted medium rare served with caramelized shallots and roasted garlic sauce
Grilled Prawns
Marinated large prawns in lemon, fresh herbs, and olive oil grilled and served with a grapefruit, fennel caper relish
Corn Pudding
Cream custard made with fresh sweet corn offered with our tomatillo salsa
Fresh Seasonal Vegetables
A display of fresh marinated and grilled vegetables to include some of the following: asparagus spears, tomatoes, green and yellow squash, assorted holland peppers, eggplant, parsnips, yams, fennel, new potatoes, beets, acorn squash, mushrooms and sweet carrots
Blackberry Salad
Mache and tender baby greens mixed with chevre, pecans and ripe blackberries drizzled with a blackberry infused vinaigrette
Autumn Winter Buffet - On The Buffet
Paella Valencia
Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers
Brandied Pepper Crusted Tenderloin
Seared on the grill and roasted medium rare served with balsamic roasted shallots and roasted garlic sauce
Spice Crusted Seabass
With moroccan spices, black and white sesame seeds, grilled over hickory chips accompanied by a grapefruit, fennel caper relish
Butternut Squash Savoyard
A delectable terrine of thinly sliced butternut squash and yukon gold potatoes baked until tender in cream and a dusting of nutmeg
Winter Vegetables
Turnips, brussel sprouts, baby carrots and chestnuts sauteed in browned butter and thyme
Rock Creek Salad
A mixture of baby greens with ripe pear, toasted pecans and maytag blue cheese drizzled with aged port vinaigrette
Mediterranean Buffet - On The Buffet
Grilled Sea Bass With Almond Romesco
Over wilted arugula and sauteed shallots
Wild Mushroom Lasagna
With shitake, portabello and cremini mushrooms,gorgonzola, and wilted leeks
Sauteed Baby Artichokes
With crispy garlic and sage
Crostini Station
Long spears of rosemary, garlic, and olive oil brushed rusks presented with a variety of toppings to include: green olive tapenade, ripe tomato with basil and garlic, fresh scooped ricotta drizzled with extra virgin olive oil, shaved parmesan, and artichoke and roasted garlic slather
Spanish Mission Chicken
Breast of chicken marinated and baked moist with amontillado sherry, green olives, golden raisins, almonds, and garlic
Fava Bean And Fennel Salad
Fava bean, shaved fennel, and italian parsley salad with preserved lemon vinaigrette
Tomato Chevre Tart
A thin crusted tart shell with creamy herbed chevre topped with beefsteak, yellow, and pearjolais tomatoes drizzled with extra virgin olive oil and a chiffonade of fresh basil baked and served warm
Pissaladiere
Rustic french pizza with sauteed onions, nicoise olives, and anchovies
Italian Buffet - Passed Hors D'oeuvres
Gamberi Piccanti Alla Griglia
Grilled red pepper shrimp with a roasted red pepper sauce
Mozzarella E Basil In Carrozza
Grilled mozzarella and basil couched in bread
Prosciutto Con Melone
Proscuitto with melon
Bruschetta
Italian bruschetta bread rubbed with garlic and topped with chopped tomatoes, fresh basil and parmesan cheese
Italian Buffet - Displayed Hors D'oeuvres
Crostini Station
Long spears of rosemary, garlic and olive oil-brushed rusks presented with a variety of italian toppings to include some of the following: artichoke & garlic puree, gaeta olive tapenade, fresh scooped ricotta, san marzanos tomato with basil and garlic, and shaved parmesan
Italian Buffet - On The Buffet
Rombo Alla Griglia
Roasted turbot with an almond romesco served on a bed of wilted spinach with garlic and golden raisins
Pollo Con Carciofi
Lemon and thyme marinated chicken with artichokes accompanied by a green olive tapenade
Gnocchi Di Patata
Served warm in copper rechauds traditional potato gnocchi with sundried tomato cream and a walnut pesto presented with olives, romano cheese, snipped chives and brandied pepper
Caponata
Traditional italian antipasto with grilled eggplant, tomato, zucchini, peppers, onions, capers, green olives and balsamic vinegar served on lemon pepper pita triangles
Proscuitto Carving Station
Proscuitto carved a la minute accompanied by an array of breads, bagnet verd green herb sauce, salsa rossa red sauce, and marinated olives
Panzanella
Warm grilled bread salad of dry peasant bread, fresh mozzarella, eggplant, anchovies, radish, artichokes, and peppers tossed with balsamic vinegar and extra virgin olive oil
Tallegio, Ricotta Salata, And Aged Asiago
Presented with fig salami, membrillo, warm roasted olives with fennel and orange, marcona almonds, crisp crackers and baguette
Display Of Focacce
To include: focaccia con le olive e fichi olive and fig focaccia focaccia pugliese tomatoes, olives, and anchovies focaccia focaccia con cipolle, gorgonzola e noci onion, gorgonzola, and walnut foccacia
Spanish Buffet - Passed Hors D'oeuvres
Homemade Breadsticks
Our miniature homemade breadsticks smeared with port fig jam and wrapped in serrano ham
Mango Quesadillas
Traditional flour tortillas atop fresh wedges of mango, jack cheese and cilantro
Cilantro And Lime Marinated Shrimp
Jumbo gulf shrimp marinated in fresh squeezed lime juice and cilantro accompanied by a orange chipotle sauce
Spanish Buffet - On The Buffet
Paella Valencia
Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers
Tortilla Espanola
Traditional spanish omelette made with potatoes, onions and herbs
Esparragos
Tender steamed asparagus wrapped with sliced serrano ham offered with a light mustard sauce
Ensalada Mixta
Bitter greens and red lettuces with spiced almonds, picholine olives, shaved spanish manchego and a splash of sherry vinaigrette
Roasted Red Pepper Gazpacho
A cool flavorful soup prepared with ripe tomato, cucumber, puree of roasted peppers, sweet onion, extra virgin olive oil and a splash of sherry vinegar and served in demitasse cups
Spanish Buffet - Dessert
Coconut Flan
With caramelized macadamia nuts and tropical fruits
Spring Summer Buffet - Dessert
Peach Shortcake
Warm ginger biscuit, split and buttered filled with sweet georgia peaches and grand mariner cream
Selection Of Miniature Desserts
To include some of the following: lemon tuiles, brown sugar cookies, key lime bars, chocolate marble brownies, ginger cookies, peanut cookies, sugar dusted shortbread, double dark chocolate brownies, raspberry jam cakes
Autumn Winter Buffet - Dessert
Cranberry Caramel Nut Tart
Rich buttery caramel tart made with cashews, pecans, walnuts, almonds and fresh cranberries served with a cinnamon ice cream
Gingerbread Pear Trifle
Terracotta flowerpots painted with a coating of chocolate containing layers of gingerbread, poached pears, frangelico custard and toasted hazelnuts with a drizzle of chocolate and vanilla scented whipped cream topped with shaved chocolate dirt and fresh stem flowers
Mediterranean Buffet - Dessert
Ricotta And Mascarpone Cheescake
Scented with frangelico and lavender honey in a toasted hazelnut crust
Warm Nectarine Polenta Crostana
With soft cream
An Assortment of Demitasse Cups
Panna cotta with fruit coulis cappuccino creme brulee with whipped cream foam and a dash of cinnamon arborio rice pudding with dried prunes and toasted pinenuts
Boccone Dolce
Layers of crispy, chewy baked meringue smeared with bittersweet callebaut chocolate, whipped vanilla scented cream and ripe berries
Miniature Sweets
Candied citrus peel, biscotti with fig and pistachio, chocolate chestnut truffles, french macaroons with coffee cream, and canneles
Italian Buffet - Dessert
Torta Di Arancia E Mandorla
A dense cake scented with fresh orange, almonds, and olive oil offered with almond whipped cream and ripe fruits
An Assortment of Caramel Pots De Creme, Chestnut Panna Cotta
Drizzled with bitttersweet chocolate and hazelnut arborio pudding studded with armagnac prunes and toasted hazelnuts all served in demitasse cups
Italian Miniature Cookies
To include: biscotti, orange espresso cookies, torta sbrisolona polenta shortbread, pinenut macaroons, and other italian miniature sweets
Menu for Rock Creek Catering is provided by findrestaurantmenu.com
DISCLAIMER: Information shown here may not reflect the latest changes. Check with the restaurant for current pricing and other menu information. A listing on findrestaurantmenu.com does not reflect any affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of findrestaurantmenu.com. Please inform us of any errors in the information. For more information, please read our Terms and Conditions.
