Special Occasions Menus
We want you to sit back and relax when celebrating breaking bread with guests. Marigold Catering Co will do all the work. Too often in life we forget to enjoy the little things and it is our goal to make your special moments at home pleasurable.
The Holiday Menu
SELECTION OF 3 PASSED HORS D’OEUVRES
Lamb Cholent Wontons with Indian Chutney
Lemon and Rosemary Brined Shrimp and Grit Cakes with Hot Pepper Jam
Duck Bacon Pizza with Smoked Mozzarella and Goat Cheese topped with Dried Cherries, Fresh Tarragon and Pomegranate Reduction
Swedish Meatball on Gruyere Crostini with Red Onion Confit
Fried Chicken Satay with Spicy Hot Honey
Smoked Gouda and French Onion Grilled Cheese served with Tomato Basil Bisque Shots
Garlic & Herb Crusted Roasted Beef Tenderloin
or
Garlic & Herb Crusted Roasted Prime Rib Roast
or
Bourbon Glazed Salmon
SET OUT OPTIONS
Marigold Winter Salad
(Baby Kale, Spicy Candied Pecans, Apple Chutney, Pickled Shallot, Smoked Bacon Bits, Apple Cider Vinaigrette)
Harvest Grain Loaf Bread
Cabernet Braised Mushrooms
Garlic & Herb 5 Potato Medley
Brussel Sprouts, Butternut Squash, Cranberries and Toasted Almonds
Demi-Glace
Truffle Shallot & Herb Compound Butter
SELECTION OF 3 DESSERTS
Chocolate Hazelnut Macaroons
Thumbprint Cookies with Holiday Icing
Assortment of Cheesecake Bites
Holiday Rainbow Cookies
Crème Brûlée Milkshakes
Coursed Menu with Wine Pairings
PASSED HORS D’OEUVRES
Red Curry Shrimp and Smoked Gouda Grilled Cheese
Vegetable Samosa with Indian Chutney
Feta Artichoke Puff with Tomato Pepper Jam
COURSE I - SPARKLING
Corn Panna Cotta with Tomato Consume
COURSE II - ROSE
Bibb Lettuce with Warm Parmesan Crusted Asparagus and Tomato with French Vinaigrette
Brioche Roll and Goat Cheese Butter
COURSE III - CHARDONNAY
Olive Oil Poached Striped Bass with Champagne Leek Sauce
COURSE IV - CABERNET SAUVIGNON
Tajine Rack of Lamb with Charmula Sauce
Seven Vegetable Couscous with Tomato Garlic Vinaigrette in Zucchini Band
COURSE V - PORT WINE
Imported Cheeses with Fruit garnished with Fig Jam and Fruit Biscotti Crackers
COURSE VI
Chocolate Toffee Molten Cake with Raspberry Honey and Graeters Toffee Chip Ice Cream
Decaf Coffee and Tea
Derby Day Menu
PASSED HORS D’OEUVRES
Red Curry Shrimp and Smoked Gouda Grilled Cheese
Vegetable Samosa with Indian Chutney
Feta Artichoke Puff with Tomato Pepper Jam
BUFFET
Chopped BLT Salad with Creamy Garlic Dressing
Hard Cider Brined Pork Tenderloin with Maple Bourbon Glaze on Mini Rolls
Kentucky Hot Brown Casserole
White Cheddar Cheese Grits
Country Green Beans
Watermelon carved Fruit Basket with Mint and Cassis
Biscuits and Corn Muffin with Goat Cheese Butter
DESSERT
Derby Pie with Mocha Whipped Cream and garnished with fanned Strawberry
Summertime & Graduation Menu
PASSED HORS D'OEUVRES
Ahi Tuna Squares filled with Wasabi Aioli and Pickled Ginger
Buffalo Chicken and Blue Cheese Mousse in Micro Cones
Duck and Pineapple Szechuan Pizza
STATION I
Chinese Chicken in Asian Steamed Buns
STATION II
Lamb Meatball Lollipop with Fontina Risotto “Tater Tots” with Diablo Sauce
STATION III
Lobster Corndogs with Lemon Caper Beurre Blanc garnished
with a Grilled Caesar Salad Skewer
STATION IV
Pulled Short Rib and Horseradish Havarti Grilled Cheese
DESSERTS
Glazed Donut Ice Cream Sandwiches
Warm Apple Crisp Wontons with Caramel Sauce
Mini Crème Brulee Cupcakes
Labor Day Menu
PASSED HORS D’OEURVRES
Duck Bacon Pizza with Smoked Mozzarella and Goat Cheese topped with Dried Cherries, Fresh Tarragon and Pomegranate Reduction
Mini Maryland Style Crab Cake Sliders on Baby Biscuits with Mustard and Onion Marmalade
Hollow Baby Potatoes with Dill Crème Fraiche and Balsamic Caviar
BUFFET
Caprese Kabobs on a bed of Mixed Greens drizzled with Balsamic Vinaigrette topped with Chopped Basil
Spicy Apricot Fried Chicken with Sweet Chili Glaze
Creamed Fresh Silver Queen Corn laced with Ground Chorizo and Parmesan
Assorted Grilled Vegetable Display
Assorted Bread and Goat Cheese Butter
DESSERT
Lemon Blueberry and Chocolate Bourbon Bread Puddings
Served with Assorted Toppings to include: Chopped Nuts, Chocolate Jimmies, Toffee Chips, Chocolate, Raspberry and Caramel Sauces
Holiday Menu
PASSED HORS D’OEUVRES
Roasted Maple Turkey, Brie and Cranberry Grilled Cheese
Bacon wrapped dates stuffed with Goat Cheese and Pear Chutney
Vegetable Tarts with Truffle Custard
SET OUT DINNER BY THE BITE
Beef Tenderloin (carved table side) with Horseradish and Dijonaisse Sauces
Chilled Grilled Shrimp on Parmesan Crostini with Lemon Caper Beurre Blanc
Bourbon Pecan Glazed Brie and Pesto Cheese Torte with Fresh Fruit Garnish and Crackers
Skewers of Grilled Harvest Vegetables
Pumpkin Risotto Balls with Pomegranate Reduction Dipping Sauce
DESSERTS
Set Out Vanilla Macaroon with Peppermint Butter Cream, Assorted Fudge Push Pops and Bourbon Balls
Passed Eggnog Milkshakes served with Warm Apple Crisp Wontons
