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CIAO CATERING AND EVENTSTwO STEpS DOwNTOwN GRIllE
wE CATER TO All YOuR SENSESVisual Presentation, Aroma,
Taste and Laughter
There’s a lot of love and care that goes into catering an event.
We view all catering events as an extension of the home.
Therefore, everything about the event should reflect the host’s taste in food, style and personality.
The following menus list our suggestions and price structure
keep in mind we can customize all of our packages
to suit your personal tastes and budgetplease call our catering office for details
Tom Devine and Kayte Mills 5 Ives Street Danbury, Connecticut 06810
(203) 794-0032 email: [email protected]
- PRICING - We realize that one of the most important aspects of any catered event
in addition to delivering a quality product can be the cost. Although pricing can change up or down based upon the scope of the event
outlined below is our general pricing structure for your review.
STATION COCKTAIL PARTIES - $ 65.00 PER PERSONOur best recommendation here is to choose
between a combination of displayed and passed hors d’oeuvres. Please note that for large groups
we can definitely split displayed items into stations.* asterisks denote an extra charge per person for more expensive menu items
BUFFETS AND SIT-DOWN DINNERS - $ 55.00 PER PERSON* asterisks denote an extra charge per person for more expensive menu items
HORS D’OEUVRES WITH A SIT-DOWN DINNER OR BUFFET - $ 15.00 PER PERSON
* asterisks denote an extra charge per person for more expensive menu items
- All Above Pricing Includes -Connecticut State sales tax
Kitchen and Service Personnel for Parties of 100 Guests or more*for Parties of less than 100 Guests
there is a Labor Charge of $175.00 per Server
Please Note - Although Connecticut State Law prohibits us from selling alcoholic beverages,
we can certainly supply bartenders and help suggest a package store for purchases.
What’s the Next Step? Call Tom or Kayte at (203) 794-0032 Feel free to put us to work with meetings, menus, tastings and tons of advice
before you even consider hiring us!
PASSED HORS D’OEUVRES
- Stuffed Mushroom Choices -Sausage and Romano Cheese
Fresh Maine Crabmeat and CheddarSpinach and Toasted Pinenuts
Mushrooms, Veggies and Cheddar
Parmesan Crusted Artichoke Heartsserved with a sundried tomato dip
Beer-Batter Chickenserved with an orange-horseradish
Tuna Tartare served on a Wonton Crisptopped with a wasabi cream
Filet Mignon Ficellestopped with a mushroom-gorgonzola duxelle
Smoked Duck Satayskewered and dipped in papaya sauce
*2.00 additional
Sausage Turnoverssausage, ricotta, spinach mozzarella and tomato
Bacon, Potato and Clam Cakesserved with a fresh tarragon-mustard
Bookmaker’s Toastfilet mignon topped with melted cheddartopped with a mustard-horseradish sauce
Lobster and Corn Cakes served with a remoulade dip
Bruschetta with Roasted Tomatoestopped with fresh basil, goat cheese
and melted mozzarella
Vegetable Spring Rollsserved with a hot chinese mustard
Portabello and Mushroom Crostiniwith a mushroom duxelle
and melted gorgonzola
Baked Brie in Phyllowith raspberries and almonds
Sesame Beef or Chicken Sticksmarinated in fresh ginger, soy and pineapple
Baby Calzoneswith pepperoni, ricotta, tomato and mozzarella
Smoked Salmon and Potato Croquettes served with a lemon dill dip
BBQ Chicken Wontonsserved with a bleu cheese dip
Chilled Gazpacho Shotsserved in a shot glass
with mojo baby shrimp
Braised Short Ribserved on polenta squares
with horseradish sauce
PASSED HORS D’OEUVRES
Baby Crabcakesserved with remoulade sauce
Petite Beef Wellingtons wrapped in pastry with a mushroom duxelle
Pan-Seared Shrimp Dumplings served with hot and sour sauce
Tuna Rollwith fresh tuna, sesame, carrots, scallions
sushi rice and nori
Grilled Gulf Shrimpwrapped with pancetta
*3.00 additional
Cajun Chicken Sticksdusted with cajun spices
Sesame Chicken wrapped in Pastrywith fresh ginger, soy and scallions
Fresh Sea Scallopswrapped in bacon
Fried Catfish Bitesdusted with corn flour served with
a mustard-pecan mayonnaise
Beef Empanadaswrapped in a blue corn pastry
Poached Figs and Fontinawrapped in phyllo
Shrimp Scampi Toasttopped with melted mozzarella
Vegetable Rollwith asparagus, scallions, carrots,
sushi rice, wasabi and nori
Cali Rollwith fresh Maine crabmeat, avocado,cucumber, sushi rice, wasabi and nori
*2.00 additional
Grilled Pesto Shrimp Skewersmarinated in a light pesto
*3.00 additional
Mini-Cheeseburgerswith thinly sliced pickles and ketchup
Pigs in the Blanketold standard served with a honey-mustard
Chicken Teriyaki Potstickersserved with hot and sour sauce
Risotto Fritterswith asparagus and fontina cheese
Coconut Battered Shrimpserved with a sweet and sour sauce
*$2.00 additional
Fresh Sea Scallopswith an orange ginger glaze
*2.00 additional
PASSED HORS D’OEUVRES
Spanish Empanadas with grilled chicken, tomato,
roasted garlic and monterey jack
Mini-Warm Lobster Rollsdipped in a lemon butter
*$3.00 additional
Buffalo Chicken Sticksspicy chicken without the mess!
Greek Featspastry filled with ground lamb, tomato,
feta and spinach
Fresh Poached Salmon Cakesserved with a lemon dill dip
Baby Chicken Chili Burrito filled with chicken and white bean chili,
scallions and monterey jack
Manchego Cheese and Serrano Ham wrapped in phyllo
Smoked Salmonserved on grilled flatbread
with capers, red onionand horseradish
Butternut Squash Soup Shotsin a creamy veloute
Chicken Pot Pie Turnoversin a creamy veloute
Vegetable Samosasserved with a red-chili yogurt dip
Stuffed Baby Eggplantstuffed with cumin scented lamb
Chicken Tikka Sticksmarinated in tandoori and yogurt
Jamaican Jerk Chicken or Beef Sticksin a sweet and spicy island marinate
- Petite Panini Choices -Ham, Spinach and Manchego Cheese
Lobster Grilled CheeseSirloin and Bleu CheesePetite Cuban Sandwich
Potato Croquettes with Picadillopotato cakes
filled with a Cuban spiced beef
Baby Lamb Chopsserved with a mint chutney
*5.00 additional
Grilled Jerk Shrimpin a sweet and spicy island marinate
*3.00 additional
Mushroom Croquetteswith cremini, oyster and shittake mushrooms
Buffalo Chicken Spring Rollswith a bleu cheese mousse
DISPLAYED HORS D’OEUVRES
Seasonal Crudite and Specialty Cheesesgarnished with strawberries, grapes,
assorted crackers and dip
Baked Brie en Croute served with raspberry sauce
Smoked Chickenserved with a cranberry-relish
and dark breads
Smoked Cajun Chickenserved with a creole mustard
and french rounds
Red Pepper Mousseserved in a cucumber bouchee
Honey Dew Melon Skewerswrapped with proscuitto
Stuffed Baby Zucchiniwith tomatoes, parmesan and basil
Stuffed Roma Tomatoeswith romano cheese, scallions and fresh herbs
Quesadilla TrianglesChicken with an Avocado Relish and Brie
Pesto with Goat Cheese, Spinach & PeppersRoasted Veggies, Black Beans & Cheddar
Garlicky Shrimp, Spinach and RicottaFresh Mozzarella with Basil and Tomato
Spinach and Feta CheesePhilly Peppersteak
Beef Carpacciothinly sliced rare filet mignon
served on french roundswith horseradish sauce and scallions
*1.00 additional
Smoked Peppered Beefserved on french rounds
with horseradish sauce and scallions*1.00 additional
Mini Antipasto Skewerscappicola, pepperoni, salami and provolone
Smoked Venison Sausageserved with a honey-mustard
Artichoke Hearts Primaverafilled with fresh vegetables
and jack cheese
Southwest “Steak and Potatoes”red potato filled with grilled skirt steak,
salsa and sour cream
Ciao! Antipasto Tablecappicola, salami and pepperoni
asiago, pecorino romano and fontinellamarinated artichoke hearts
fresh mozzarellaroasted red and yellow peppers
ripened tomatoes with fresh basilmarinated green beans
specialty olives*3.00 additional
DISPLAYED HORS D’OEUVRES
Chilled Jumbo Shrimpserved with cocktail sauce
*5.00 additional
Shrimp Scampi(prepared tableside)
shrimp with fresh herbs and garlicin a lemon-white wine sauce
*5.00 additional
Shrimp Ceviche served in baby tomato cups
*1.00 additional
Clams Casinowith bacon, peppers, onions and garlic butter
*3.00 additional
Corn-Dusted Oysterslightly fried and served in the shell
with a horseradish cream and black bean salsa*3.00 additional
Raw BarChilled Jumbo Shrimp
Clams and Oysters on the 1/2 ShellCocktail Sauce and Horseradish
*8.00 additional
Smoked Peppered Bluefishwith dark breads and horseradish sauce
Fresh Mozzarella and Tomato Skewersdrizzled with a lemon pesto
House-Cured Salmonprepared in a gravolox fashion
served on grilled flatbreadwith a basil aioli and scallions
New Orlean’s BBQ Shrimp (prepared tableside)
with green peppercorns, cognac and cream*4.00 additional
Smoked Salmon Mousseserved in a cucumber bouchee
with fresh dill
Smoked Salmon with red onions, capers, lemons,
sour cream, horseradish and dark breads*2.00 additional
Whole Poached Farm-Raised Salmon with dark breads, lemon, cucumbers,red onion, capers, horseradish sauce
and lemon dill*2.00 additional
Cherry Tomatoes with Fresh Crabmeatlightly dressed with celery and onion
Grilled Calamari with Grilled Veggies in a red wine vinaigrette
Hummus and Baba Ghannoushwith pita triangles, cucumber,
tomato and red onion
ADDITIONAL DISPLAYS
Marinated Green Beanswith roasted red peppers
Layered Grilled Asparaguswith lemon, butcher’s pepper and sea salt
Marinated Cucumbers and Onionswith white vinegar with sugar,
salt and pepper
Tuna Tonnatowith green beans, red onion, tomato,
potatoes and roasted pepperswith a cold tuna sauce
*2.00 additional
Layered Grilled Vegetableszucchini, yellow squash, portabello mushrooms,
bell peppers and onions
Fresh Domestic Mozzarella and Tomatodrizzled with fresh basil, garlic
and extra virgin olive oil
Tortellini, Baby Tomatoes and Mozzarellain a fresh basil vinaigrette
Grilled Portabello Mushroomswith spinach, roasted red/ yellow peppers
drizzled with a balsamic reduction
Grilled Zucchini and Yellow Squashwith oven-roasted tomatoes,
drizzled with rosemary oil and fresh basil
Grilled Eggplantserved with a Tuscan salsaand crumbled goat cheese
Sesame Noodle Saladtossed with fresh ginger, carrots, cucumbers,
red peppers and chinese cabbage
Three Bean Saladwith snow peas, cherry tomatoes
and red onion in a cilantro-lime vinaigrette
Tunisian Couscous Saladwith cucumbers, olives,
red peppers, scallions and tomatoesin a toasted cumin vinaigrette
Fresh Roasted Turkey Breastrubbed with fresh sage and carved tableside
served with a cranberry-relish*1.00 additional
Whole Baked New England Hamrubbed with brown sugar
and carved tablesideserved with a honey-mustard
*2.00 additional
Whole Roasted Filet Mignoncarved tableside
served with horseradish sauce*5.00 additional
SALADS
Mixed Field Greensgourmet greens, tomatoes, kalamata olives,
red onion, cucumbers and croutonsserved with a balsamic vinaigrette
- other options -goat cheese, feta cheese, gorgonzola,
dried cranberries, dried apricots, apples,pears, pineapple, walnuts, almonds,
sundried tomatoes
Classic Caesarromaine tossed with croutons and
parmigiano reggiano
Farfalle Verdebowtie pasta tossed with spinach, broccoli,
fresh basil, garlic and toasted pinenuts
Fresh Domestic Mozzarella and Tomatodrizzled with fresh basil, garlic and
extra virgin olive oil
Grilled Portabello Mushroomson a bed of wilted spinach
with roasted red and yellow pepperswith rosemary oil and balsamic vinegar
Bruschetta Saladwith mixed field greens, artichoke hearts,
tomatoes, red onion, fresh mozzarella, roasted peppers and croutons
in a fresh herb vinaigrette
Jim’s Famous Red Potato Saladsimply the best there is!
Three Bean Saladwith snow peas, cherry tomatoes and red onion
in a cilantro-lime vinaigrette
Fresh Mozzarella with Roasted Peppersroasted red and yellow peppers layered with fresh mozzarellaand drizzled with rosemary oil
Grilled Calamaritossed with fresh grilled vegetables
in a red wine vinaigrette
Warm Escarole Saladsauteed in extra virgin olive oil with garlic,
roasted red peppers, artichokes and crumbled feta
Fresh Fruit Saladthe season’s best!
Grilled Zucchini and Summer Squashserved with oven-roasted tomatoes,roasted garlic oil and fresh oregano
Asparagus, Tomato and Sharp Cheddarin a dijon vinaigrette
Braised Fennelsimmered in a light chicken stock
Grilled Portabello with Goat Cheese Polentawith fresh herbs in a balsamic beurre blanc
Tortellini, Baby Tomatoes and Mozzarellain a fresh basil vinaigrette
SALADS
Caribbean Saladroamine with toasted pecans, grilled pineapple,
tomato, bermuda onion and croutonsin a grapefruit vinaigrette
Layered Grilled Vegetableszucchini, yellow squash, portabello mushrooms,
bell peppers and onionsdrizzed with a balsamic reduction
House Cured Salmonwith feta cheese, cherry tomatoes, red onion,
olives and mixed greensin a lemon-dill dressing
*2.00 additional
Chopped Saladasparagus, green beens, cucumbers,
red onion, tomatoes, corn and mixed greens in a light vinaigrette
Herb-Crusted Grilled Eggplanttopped with a Tuscan salsaand crumbled goat cheese
Szechuan Beef Saladwith veggies in a sesame vinaigrette
Layered Vegetable Saladtomatoes, spinach, avacado, goat cheese,
zucchini, roasted peppers and mixed greensdrizzled with a balsamic reduction
Vine-Ripened Tomatoesdrizzled with peso and crumbled goat cheese
Tuna Tonnatowith green beans, red onion, tomato,
potatoes and roasted peppersserved with a cold tuna sauce
*2.00 additional
Marinated Green Beanswith roasted red peppers
Layered Grilled Asparaguswith lemon, butcher’s pepper and sea salt
Cucumbers and Onionswith white vinegar, sugar, salt and pepper
Sesame Noodle Saladtossed with red peppers, carrots, cucumbers
and Chinese cabbage
Ciao! Antipasto Tablecappicola, salami and pepperoni
asiago, pecorino romano and fontinellamarinated artichoke hearts - fresh mozzarella
roasted red/yellow peppersripened tomatoes with fresh basil
marinated green beans - specialty olives*3.00 additional
Spinach Saladtoassed with baby tomatoes, feta cheese, red onion, kalamata olives and croutons
Grilled Flank Steak Saladwith green beans, tomatoes and red onion
over greens in a gorgonzola vinaigrette
VEGETABLESFresh Roasted Asparagus
lightly seasoned
Vegetable Sautejulienne zucchini, yellow squash and carrots
lightly seasoned in rosemary oil
Wok-Seared Vegetablesseared with fresh ginger and cilantro
Eggplant Tapassauteed with zucchini, white beans,
garlic, herbs and pesto
Portabello Sautelightly breaded and layered
with fresh domestic mozzarella
Roasted Red Potatoesrubbed with mustard and spices
Red Potato Rosettesred potato shells
piped with mashed potatoes
Basmati Ricewhite rice with a slightly nutty flavor
Tomato and Fresh Thyme Risotto Wild Mushroom Risotto Lobster Risotto Asparagus Risotto Vegetable Risotto Bacon and Pea Risotto
Corn and Red Bell Pepper RisottoParmesan Risotto
Steamed Broccoli and Cauliflower
Green Beans with Butter Sauce
Wilted Spinachlightly cooked in extra virgin olive oil
Oven-Roasted Vegetableszucchini, yellow squash, carrots, onion,
celery and California peppers
Stuffed Eggplant filled with spinach,
ricotta and mushrooms in a fresh basil tomato sauce
Mashed PotatoesHorseradish Mashed Potatoes
Roasted Garlic Mashed Potatoes
Twice Stuffed Baby Potatoesfilled with cheddar cheese, sour cream,
bacon and scallions
Seasoned Rice Pilafwith fresh vegetables
Blended Wild Ricelong and short grained rice
Manchego Polentawith fresh herbs and manchego cheese
Spanish Ricewith tomatoes, fresh herbs and bell peppers
POTATOES, GRAINS AND RICE
PASTARigatoni with Fontinella
tossed with chopped tomatoes, fresh basil,garlic and fontinella cheese
Penne Rigati “Orvieto Style”penne pasta tossed with artichokes, roasted red peppers and mushrooms
with roasted garlic, fresh oregano and thyme
Pasta Rusticobowtie pasta tossed with toasted pinenuts,
spinach, yellow peppers and sundried tomatoesin a fresh herb wine sauce
Penne Primaverapenne pasta tossed with zucchini,
yellow squash, broccoli, mushrooms,onions and carrots in a light chicken stock
seasoned with fresh sage
Farfalle with Smoked Salmon and Peastossed with cream, crushed black pepper
and parmigiano reggiano
Orchiette with Fresh Asparaguspillows of pasta tossed with fresh asparagus,
tomatoes and fresh basil
Rigatoni with Tomato and Genovese Pestorigatoni tossed with tomatoes, pesto and ricotta
Penne a la Vodkatossed with tomatoes, cream, fresh thyme
and pecorino romano
Fusilli with Grilled Vegetables and Fetatossed with roasted fennel, tomato,
fresh rosemary and basil
Manchego Mac n’ Cheesein a delicate mornay sauce
topped with toasted panko bread crumbs
Potato and Wild Mushroom Lasagnalayered with spinach, wild mushrooms,
goat cheese and mozarellain a cognac laced bechamel sauce
Fussilli with Sausage, Tomato and Creama twisted pasta tossed with sausage, tomato
and fresh basil in a light cream sauceseasoned with a brandied demi-glace
Broccoli Rabe with Italian Sausagebroccoli rabe, Italian sausage and white beans
tossed with garlic, fresh herbsand a touch of chicken stock
Pasta Americanacavetelli pasta tossed with mushrooms, spinach
and tomato in an alfredo cream sauce
Rigatoni Bologneserigatoni tossed with a rich blend of ground veal,
pork and beef enhanced with tomato and cream
Wild Mushroom Cannelonifilled with spinach, ricotta and goat cheese
Penne with Artichokes and Fetapenne pasta tossed with artichokes,
tomatoes and feta cheese
ENTREESChicken with Lemon Sauce
sauteed with mushrooms and fresh thyme
Chicken Christinesauteed with fresh basil and chopped tomatoes
finished with a light chicken stock and touch of cream
Chicken Genovesestuffed with a Genovese pesto
sauced with a light lemon sauce
Chicken with Grand Marnier Saucestuffed with proscuitto, spinach and mozzarella
sauced with sage and mushrooms
Parmesan-Crusted Chickensauced with artichokes, fresh herbs,
chicken stock, garlic and chopped tomatoes
Jamaican Jerk Chickenin a sweet and spicy island marinate
Chicken with Green Peppercorn Saucewith spinach in a light cream sauce
sauced with green peppercorns and brandy
Country Chickenlightly breaded and topped with country ham,
cheddar cheese and spinachin a lemon rosemary sauce
Stuffed Chicken Romanostuffed with spinach and mozzarella
sauced with madeira wine and fresh sage
Pan-Roasted Chicken Scarpiellosauteed with hot and sweet cherry peppers,
Italian sausage, spinach and garlicin a sherry wine sauce
Chicken Francaisein a lemon-caper sauce
Chicken and Sausage Grillewith a Louisiana creole sauce
Boneless Coq Au Vinin a rich red wine sauce
Stuffed Chicken a la Grequefilled with spinach and feta cheese
in a lemon rosemary sauce
Chicken and Portabello Sautesauced with fresh herbs, sundried tomatoes,
garlic and white wine
Grilled Stuffed Chickenboneless chicken breast stuffed under the skin
with spinach, ricotta and pancettain a light lemon sauce
Chicken with Lemon and Artichokessauteed with fresh thyme and shallots
Chicken Montereystuffed with fresh Maine crabmeat,
spinach and fontinella in a light mushroom champagne cream
Chicken and Andouille Gumboslow cooked in Louisiana roux
Chicken MakhaniIndian butter chicken with tomato,
tandoori and yogurtChicken Marsala
sauteed with mushrooms and fresh sage
Chicken Saltimboccawith proscuitto, provolone and mozzarella
Grilled Chicken Teriyakimarinated in fresh ginger, soy and pineapple
layered with fresh grilled pineapple
ENTREESBarbecue Baby Back Ribs
slow roasted so the meat falls off the bone
Baked New England Hamrubbed with brown sugar and mustard
either carved tableside or displayed
Fresh Roasted Turkey Breastrubbed with fresh sage
either carved tableside or displayed
Shrimp, Chicken and Chorizo Paellain a saffron-tomato sauce
over Spanish rice*3.00 additional
Fresh Stuffed Atlantic Solefilled with crabmeat and spinach
in a delicate lobster sauce*3.00 additional
Fresh Blackened Tilapiawith a light creole sauce
*2.00 additional
Fresh Grilled Mahi Mahitopped with a mango-red bell pepper salsa
*3.00 additional
Fresh Pan-Seared Halibuton a bed of roasted tomatoes and spinach
with a lemon basil sauce*4.00 additional
Fresh Lobster Crusted Atlantic Codtopped with fresh Maine lobster crust
sauced with a lobster bisque*3.00 additional
Stuffed Lobster Tailsfilled with fresh Maine crabmeat, celery,
onions and bread crumbs*8.00 additional
Fresh Sea Basssauced with a light tomato vegetable fume
*6.00 additional
Fresh Grilled Sicilian Swordfishsauced with braised fennel, tomato and capers
*3.00 additional
Fresh Corn-Crusted Red Snappertopped with a black bean-corn salsa
*3.00 additional
Mustard and Coriander Crusted Salmonserved on a bed of spinach
with an orange-ginger sauce*3.00 additional
Fresh Seared Tunasauced with mushrooms, spinach, white beans,roasted red peppers and a balsamic reduction
*3.00 additional
New Orlean’s BBQ Shrimplaced with green peppercorns
and a hint of barbecue and cream*4.00 additional
Stuffed Shrimpfilled with fresh Maine crabmeat, celery,
onions and bread crumbs*4.00 additional
ENTREESShrimp Scampi
in a garlicky lemon caper sauce*4.00 additional
Shrimp and Feta Sautesauteed with a tomato concasse, kalamata olives and feta cheese
*4.00 additional
Veal Orvietolightly breaded veal medallions with
artichokes, mushrooms and roasted peppers*3.00 additional
Whole Roasted Pork Loinrubbed with fresh rosemary
served with a natural pan gravy*2.00 additional
Braised Short Ribs “Osso Bucco Style”sauced with a tomato demi-glace
*4.00 additional
Prime Ribs of Beefserved with horseradish sauce
*6.00 additional
Roast Rack of Lambherb crusted, sauced with a dijon demi-glace
*7.00 additional
Steak Teriyakia whole filet marinated in ginger, soy,
brown sugar and pineapple*6.00 additional
Whole Roasted Filet Mignonserved with a cabernet reduction
*6.00 additional
Individual Beef Wellingtonwrapped in pastry
with a wile mushroom duxelleand sauced au poirve
*6.00 additional
Grilled New York Stripspecialty aged, well- marbled steaks
*6.00 additional
Steak Aioliaged sirloin steak sauced with
mushrooms, butcher’s pepper and garlic*6.00 additional
Pan-Seared Stuffed Veal Chopspinach, proscuitto and mozzarella
sauced with wild mushrooms*6.00 additional
Shittake Crusted Filet Mignonsauced with a ginger-soy demi-glace
*6.00 additional
Cuban Braised Pork Shanksmarinated and sauced with an orange mojo
*2.00 additional
Beef Braciolathinly sliced filet mignon rolled and stuffed
with mushrooms, spinach and ricotta*3.00 additional
DESSERTS
Apple Canoespuff pastry crust, baked with sliced granny smith apples and pignoli nuts,
served with caramel sauce
Tira Misuespresso soaked sponge cake filled with a ricotta-rum
and frosted with whipped cream
Flourless Chocolate Cakea very rich, moist and dense cake
served with raspberry sauce
Lemon Shortcakelight sponge cake with a lemon filling
topped with an airy whipped cream frosting
Warm Chocolate Cakerich chocolate cake with a liquid center
served with a raspberry sauceand a mocha whipped cream
$ 5.00 PER PERSON FOR ONE OF THE ABOVE SELECTIONS
Dessert Stationbaby cheesecakes, assorted petite fours,
mini-tarts and cookies*6.00 additional
Wedding CakesAlthough we don’t make wedding cakes per se,
we can certainly supply you with a list of recommended bakers
Coffee Service*2.00 additional
