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Suggest Sit Down Dinner Menus

 
SINGLE ENTREE MENU

COCKTAIL RECEPTION

Hot Hors D'oeuvres
To be Butlered from elaborately garnished silver trays

  • Brochettes of Marinated and Grilled Tuna Wrapped in Snow Peas
  • Chicken Sate with Thai Peanut Sauce
  • Zucchini Madeline
  • Three Pepper Corn Beef Kabobs
  • Petite Potato Knishes with Apple Sauce
  • Beggars Purse filled with Smoked Turkey and Dried Fruit served with a Honey Mustard Sauce
  • Spinach in Crisp Phyllo Dough
  • Marinated Mahi Mahi Kabobs with Red and Yellow Peppers
  • Vegetable Won Tons with Plum Dipping Sauce
Cold Display Of Hors D'oeuvres
  • Crudités of Fresh Cold Vegetables Served from Hand-woven Wicker Baskets with Executive Chef's Selection of Herbed Dips
  • Assortment of Individual Cold Canapés
  • Hummus Served with Lemon Pepper Pita Triangles
  • Smoked Turkey Fingers Coated with Toasted Almonds
  • Assorted Bruschetta with Toppings
DINNER
  • Challah for Motzi
  • Warm French Rolls with Full Margarine Rose on Galaxe Leaf
Salad Course
  • Soft Boston Bibb, Belgium Endive, Freisse, Radicchio and Baby Ruby Red Leaf Lettuces topped with Enoki Mushrooms
  • Split Yellow Plum Tomato and Garnished with Nasturtium Flower
  • Waiters to offer a choice of two dressings: Dijon Vinaigrette and Balsamic Vinaigrette
Entree
  • Chicken Breast Stuffed With Wild Mushrooms and a Confetti of Red and Yellow Peppers Offered with a Wild Mushroom Sauce
  • Yellow Squash Barrel with Tomato Coulis
  • Bundle of Baby Carrots
  • Oven Roasted Red Bliss Potatoes
  • Fancy After Dinner Nuts and Mints
Dessert
Our Special Pastry Chef's Potpourri Plate to Include
  • Wedge of our Flourless Chocolate Torte
  • Mini Cookie Tuile filled with Raspberry Sorbet
  • Pecan Diamond
  • White and Dark Chocolate Dipped Strawberry
  • Plate to be garnished with Zabaglione and Raspberry Sauce
  • Regular and Decaf Coffee
  • Regular and Herbal Tea

 
DUAL ENTREE MENU WITH ELABORATE COCKTAIL PARTY

COCKTAIL RECEPTION
An Elaborate Selection of Hot Hors D'oeuvres to be Butlered From Silver Trays, Wicker Baskets and Ceramic Platters. All Trays to be garnished with Fresh Flowers and Greens

  • Chicken Sate with Thai Peanut Sauce
  • Lamb and Caramelized Onion Strudel with Dijon Dipping Sauce
  • Gourmet Vegetable Pizzas
  • Fresh Marinated Tuna Wrapped in Crisp Snow Peas with a Soy Ginger Marinade
  • Smoked Salmon Spring Rolls with Apricot Dipping Sauce
  • Coconut Chicken with Plum Sauce
  • Classic Peking Duck Pancakes with Hoisen Sauce
  • Wild Forest Mushrooms in Phyllo Dough
  • Home Made Squash Pancakes with Pink Apple Sauce
Cold Display Of Hors D'oeuvres
  • Garden Fresh Crudités Display with a Selection of Herbed Dips Served from oversized wicker baskets
  • Chefıs Assortment of Gourmet Canapés
  • Hummus and Babaganoush with Lemon Pepper Pita Triangles
  • Smoked Turkey Fingers coated in Toasted Slivered Almonds Offered with a Honey Mustard Sauce

Oriental Station

  • Fresh Lo Mien Stir Fried to Order with Crisp Oriental Vegetables and a Soy Ginger Sauce
  • Toppings to Include: Beef, Chicken and Duck Filets
  • Home Made Dim Sum of Vegetable, Beef and Chicken Dumplings, Served From Bamboo Steamers with an Oriental Dipping Sauce

Mushroom Station

  • A Selection of Wild and Domestic Mushrooms to Include: Hen of the Wood, Chanterelle, Enoki, Portobello and Shiitake Sautéed in Herbed Butter and Offered with Toast Crowns

Carving Station

  • Herbed Marinated Turkey Breast Offered with Cranberry Chutney
  • Pineapple Glazed Corned Beef with Grainy Mustards
  • Dijon Crusted Rack of Lamb with Mint Jelly
  • All Sliced to Order and Served with a Selection of Mini Rolls and Snack Breads

DINNER

  • Warm Crusty Sour Dough Rolls with Margarine Roses Set Atop a Full Galaxe Leave
  • Champagne Toast with Fresh Raspberries

First Course

  • Wedges of Soft Boston Bibb Lettuce Garnished with Tender Asparagus Spears and a Confetti of Red and Yellow Tomatoes
  • Waiters to offer Raspberry Vinaigrette
  • Silver Bread Basket to each Table to Include Onion Sticks, Raisin Walnut Rolls, Sesame Bread Sticks and Black Pumpernickel Bread
Entree
Guests to Choose From Scrolled Parchment Menus
  • Potato Crusted Salmon on a Bed of Sautéed Spinach Served with a Citrus Sauce

    OR
  • Breast of Capon Filled with Wild Mushrooms and a Confetti of Red and Yellow Peppers Served with a Wild Mushroom Demi Glace

  • Both Served with:
    • Mushroom Shaped Oven Roasted Red Bliss Potatoes
    • Carrot Flowers
    • Haricot Verte Beans with Sautéed Leeks

Dessert

  • Fantasy Fruit Plate: A Selection of Fresh Seasonal Melons, Strawberries Blackberries and Raspberries, Star Fruit and Kiwi Offered with a Chocolate Hazelnut Fondue
  • Garnished with a Thin Cookie Tuile Dipped In White Chocolate Filled with Dark Chocolate Mousse
  • Bartenders to Offer After Dinner Cordials and Brandies

 
DAIRY MENU

Selection of Hot and Cold Hors D'oeuvres to Include

  • Fresh Marinated Tuna Wrapped In Crisp Snow Peas
  • Smoked Salmon Spring Rolls
  • Parmesan Curls
  • Bruschetta with Sundried Tomatoes and Artichoke Hearts
  • Flaky Phyllo Triangles with Spinach
  • Vegetable Wontons with Plum Sauce
  • Brie and Raspberry Tartlette
  • Petite Cheese Knishes with Sour Cream

Cold Display Table to Include

  • Hummus, Eggplant Picante and Babaganoush
  • All Served with Pita Triangles and Tara Chips
  • Garden Fresh Crudités Display with Herbed Dips
  • Fresh Fruit Display

DINNER

  • Large Display Challah For Motzi
  • Raisin Walnut Rolls with Butter Roses
Soup Course
Please Select One
  • Cream of Wild Mushroom
  • Cream of Asparagus
Salad Course
Trio Sampler Plate To Include
  • Spring Mix Salad with Split Tear Drop Tomatoes
  • Grilled Portobello Mushrooms
  • Julienne Green and Yellow Squash with Carrots
  • Tossed in a Cilantro Vinaigrette
  • Waiters to Place on Each Guest Table Silver Bread Basket with Pumpkin Seed Bread, Onion Sticks Black Bread and Focaccia Bread
Entree
Choice of Entree to All Guests to Include:
  • Sweet Potato Crusted Red Snapper with a Saffron Sauce Offered with Haricot Verte Beans and Carrot Flowers

    OR
  • Vegetable Napoleon - We Start with a Grilled Portobello Mushroom Layered with Fresh Spinach, Tofu, Eggplant, Spaghetti Squash and Topped with a Thick Slice of Grilled Beefsteak Tomato Topped with a Vegetable Vinaigrette
  • Wild Mushroom Raviolis with a Roasted Red Pepper Sauce
  • Penne Pasta with Sundried Tomatoes, Fresh Basil, Olive Oil, Asparagus Tips and Pine Nuts

Dessert

  • Stemmed Martini Glass with Raspberry and Currant Sorbet
  • Plate of Fresh Seasonal Fruit to Each Table
  • Plate of Chocolate Covered Strawberries and Truffles
  • Cut and Serve Tri Flavored Wedding Cake
  • Coffee, Decaf Coffee, Regular and Herbal Teas