Marie's Catering
Marie’s Catering offers a variety of menu options suitable for different events, from corporate gatherings to social occasions. They are committed to providing quality food and service to make every event special. Their experienced team works closely with clients to ensure a seamless and enjoyable experience.
Wedding Selections
Priced to serve 100 guest minimum
Modern World Cuisine
All dinners served with rustic breads and whipped herb butter
Select between three different styles of service
Plated Style: includes one salad, one entrée, one starch & one vegetable
Family Style: includes one salad, three entrées, two starches & one vegetable
Buffet Style: includes one salad, two or three entrées, two starches & two vegetables
Four Hour Deluxe Bar
Deluxe liquors, bottled domestic beers, soft drinks, mixers, garnish, ice, and clear plasticware cups
Tableside Dinner Wine Service
Premium red and white bottled dinner wine (your choice of Chardonnay or Pinot Grigio and Merlot or Cabernet Sauvignon)
Wedding Cake
Select from a variety of wedding cakes styles or provide us with a picture of your desired cake design to be replicated by our bakery. All cakes have butter cream frosting.
Top anniversary tier is boxed and presented at the conclusion of the evening.
Cakes with high detail, sugar flowers or ribbon décor are additional
Fresh Salads
Marie’s Signature Salad Seven Blended Greens with Shredded Carrot, Red Cabbage, Chopped Roma Tomato, Cucumber and Gourmet Croutons Served with our Red Wine Vinaigrette
Caesar Salad Crisp Romaine Lettuce Tossed with a Creamy Caesar Dressing Topped with Gourmet Croutons and Asiago Cheese Garnished with a Parmesan Crisp
Country Salad Generous Mix of Romaine and Leaf Lettuce Topped with Sliced Heirloom Tomatoes, Shredded Carrot and Red Cabbage with a Creamy Ranch Dressing
Asian Crunch Salad Spring Greens Tossed in our Asian Vinaigrette with Rice Noodles, Green Onion, Sunflower Seeds, Toasted Almonds Flecked with Red Pepper and Carrot
Wild Mushroom & Green Bean Salas Chilled French Green Beans, Wild Mushrooms and Chevre Goat Cheese Salad Tossed in Emulsified Balsamic Vinaigrette Served Over Baby Greens
Cobb Salad Mixed Greens, Diced Tomatoes, Hardboiled Egg, Bleu Cheese Crumbles, and an Avocado Wedge with Either Ranch or Bleu Cheese Dressing
Sunshine Salad Mesculin Greens with Belgium Endive, Mandarin Oranges, Chopped Walnuts and Sliced Strawberries Dressed with Red Raspberry Vinaigrette
Caprese Salad Shingled Beef Steak Tomatoes, Ovolini Mozzarella and Fresh Basil Finished with Aged Balsamic and Basil Pesto Oil, Surrounded by Baby Greens
First Courses
hot hors d’oeuvres priced per 50 pieces – best when passed (P) or best when displayed (D)
Warm Beginnings
Soup
Your Choice of One of our Homemade Soups
Spinach Artichoke Crostini
Fresh Baby Spinach, Artichoke Hearts, Cream and Asiago Cheese Atop Toasted French Bread Crostinis
Bruschetta Stack
Thinly Sliced Roma Tomato, Fresh Basil and Ovolini Mozzarella on Oven Toasted Italian Bread Finished with Basil Pesto Oil
Tri Colored Rotini Carbonara
Al Dente Tri Colored Rotini Pasta Tossed in Delicate Parmesan Cream Sauce with Crispy Pancetta, Button Mushrooms and Peas Topped with Asiago Cheese and Fresh Parsley
Maryland Crab Cake
Pan Fried Maryland Crab Cake Atop Crispy Shoestring Potatoes Drizzled with Chipotle Aoili and Garnished with Fresh Chives
Risotto di Mare
Pan Seared Jumbo Sea Scallop Atop Herbed Risotto, Touched with Gorgonzola Cream and Fresh Green Apples
Cool Beginnings
Ravioli Cappicola
Ricotta Filled Ravioli with Ovolini Mozzarella, Cherry Tomato and Thinly Sliced Cappicola Salsa
Tortellini Pesto
Tri-Colored Cheese Tortellini with Toasted Pine Nuts and Fresh Parmesan Tossed in Basil Pesto Peppercorn Dressing
Tomato Alouette
Fresh Roma Tomato Stuffed with a Blend of Alouette Cheese and Mediterranean Ratatouille Served with French Bread Crostinis
Wild Berry Flute
Refreshing Assorted Seasonal Berries Drizzled with Balsamic Reduction and Honey Served in a Champagne Flute
Court Bouillon
Three Jumbo White Gulf Shrimp Poached in a Citrus Court Bouillon
Shrimp Vase
Cognac Cocktail Sauce and Fresh Lemon Served in a Cucumber Vase
Main Courses
Poultry
Breast of Chicken Sautéed, Grilled or Pan Seared 6 oz. Boneless Skinless Chicken Breast Dusted with our Chef’s Seasoning Blend Veiled with your Choice of Sauce (Refer to Sauce List)
Bone-In Baked Chicken Your Choice of Plain, Greek or Italian Style
Drunken Hickory Chicken Bourbon Hickory Smoked Trio of 3 oz. Boneless Skinless Sliced Medallions Cloaked with a Whole Grain Honey Mustard Beurre Blanc
Chicken Epicurean Oven Roasted Skin-On Boneless Breast of Chicken Stuffed with Wild Rice Topped with a Roasted Garlic Beurre Blanc
Chicken Piasasco Roasted 8oz. Boneless Skinless Breast of Chicken Stuffed with Fresh Asparagus and Provolone Cheese Touched with Roasted Garlic Buerre Blanc
Chicken A La Marie Oven Roasted 8oz. Skin-on Boneless Breast of Chicken Enveloped with Fresh Spinach, Toasted Pine Nuts, Sun Dried Tomatoes and Fresh Basil Finished with Roasted Garlic Basil Buerre Blanc
Chicken Parmigiana Boneless Breast of Chicken Topped with Marinara and Sauce and Mozzarella
Classic Chicken Oscar Pan Seared 6oz Skinless Boneless Breast of Chicken Topped with Lump Crabmeat, Crisp Asparagus Spears and Drizzled with Decadent Hollandaise
Beef
Signature Filet Mignon Char-Grilled 8oz. Center Cut Filet Mignon Over Syrah Demi Glaze, Garnished with Julienne Fried Leeks and Oven Roasted Roma Tomatoes
Peppercorn Crusted Sirloin Filet Pan Seared 8oz. Center Cut Sirloin Filet Topped with Tri-Colored Peppercorns Touched with Caramelized Onion Au Jus Finished with Fried Leeks and Oven Dried Tomatoes
Oven Roasted Tornadoes of Beef Tenderloin Whole Beef Tenderloin Dusted with Chef’s Blend Seasoning and Roasted to Perfection Cloaked with Wild Mushroom Hunter Sauce Then Sliced to Order
Slow Roasted Prime Rib of Beef Chef Carved 10oz. Cut of Beef Slow Cooked and Perfectly Roasted to Ensure Tenderness Served with Wild Mushroom Au Jus and Crispy Leeks
Tenderized Aged and Grilled Beef Roulade Rolled with Spinach, Mushrooms and Roasted Garlic, Crested with a Rich Burgundy Sauce
Beef Stroganoff with Mushrooms and Onions in a Rich Burgundy Sauce Infused with Sour Cream
Seafood
Herb Crusted Tilapia Pan Seared, Herb Crusted 8 oz. Tilapia Filet Drizzled with Basil Pesto Oil and Topped with Oven Dried Tomatoes
Seafood Newberg Bay Scallops, Crab Meat and Shrimp in a Lobster Cream Sauce Served Atop a Puff Pastry Cup
Roasted Salmon with your choice of Lemon Dill Beurre Blanc or Maple Orange Blossom Glaze
Salmon Provencal Oven Roasted 8oz. Atlantic Salmon Filet Marinated in Fresh Herbs Speckled with Garlic and Topped with Mediterranean Compound Butter
Vegetarian
Vegetable Lasagna A Blend of Fresh Vegetables Layered with Ricotta Cheese, Al Dente Pasta, Crusted with Parmesan Cheese and Seasoned Bread Crumbs Laced with Creamy Alfredo Sauce
Roasted Vegetable Wellington Seasonal Roasted Vegetables and Mozzarella Cheese Enveloped in Delicate Puff Pastry Roasted to Perfection with Light Tomato Basil Marinara
Stuffed Portabella Grilled and Marinated Portabella Mushroom Filled with Roasted Artichokes, Fresh Baby Spinach and Red Pepper Folded with Alouette Cheese Sprinkled with Parmesan Cheese and Herbed Bread Crumbs
Eggplant Parmigian Topped with Tomato Basil Marinara Sauce and Mozzarella
Farfalle Forestier Portabella Mushrooms, Green Onions, Sun Dried Tomatoes and Parmesan Reggiano Cheese, Tossed with Bow Tie Pasta Coated in a Light Tomato Basil Broth and Kissed with Truffle Oil
