Catering by Uptown can create a menu to your specifications, or design a menu that will tantalize your tastebuds and please even the most discerning of your guests. Below are some sample menus:
Passed Hors D’Oeuvres
- Dijon and Thyme Crab Cakes with Citrus Mayonnaise
- Vegetarian Spring Rolls with Wasabi Sauce Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
- Southwestern Chicken Empanadas with Salsa Picante Bruschetta with Roasted Peppers and Mozzarella Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar
- Grilled Shrimp with Cajun Remoulade Chicken Satays with Spicy Peanut Sauce
- Jumbo Shrimp with Cocktail Sauce
- Beggar’s Purses of Long Island Duckling with Blueberries and Brandy
- Canapés with Brie, Pesto, and Sun Dried Tomato
- Grilled Chicken Quesadillas with Guacamole
- Beef Satays with Fiery Indonesian Punjai Sauce
- Spanikopita
- Roasted Sweet Potato and Tomatillo Quesadilla
- Grilled Swordfish on Ginger-Jalapeño Rice Cakes
- Spicy Thai Shrimp with Asian Pepper Sauce
- Shrimp wrapped in Prosciutto di Parma
- Coconut Shrimp with Ginger Marmalade
- Macadamia-Crusted Shrimp with Passion Fruit Honey
- Southwestern Grilled Shrimp with Chirmol Salsa
- Shrimp wrapped in Pea Pods
- Tropical Shrimp Kabobs with Pineapple and Pepper, Mango Chutney
- Lobster Salad on Brioche Rounds
- Lobster and Mushroom Quesadillas
- Lobster in Golden-Fried Ravioli with Arrabiata Dip
- Scallops Wrapped in Bacon
- Seviche of Scallops in Toasted Corn Cups
- Scallop, Arugula, and Lemongrass Dumplings
- Miniature Crab Cakes with Citrus Mayonnaise
- Crab Salad Canapés
- Mushroom Caps with Crab Imperial
- Stack Canapés with Crab Salad, Mango, and Red Peppers
- Mini Crab “Reubens”
- Cherry Tomatoes filled with Jumbo Lump Crab Meat
- Beggars Purses with Crab Meat and Wild Mushrooms
- Snow Peas Stuffed with Crab-Scallion Chevre Mousse
- Artichoke Bottoms filled with Crab Salad
- Smoked Salmon Canapés with Caviar
- Fennel Crusted Salmon with Citrus Dipping Sauce
- Lime Grilled Swordfish Brochettes
- Smoked Rainbow Trout Canapés
- Smoked Salmon, Cream Cheese, and Pimento Pinwheels
- Grilled Mahi Mahi in Canapé Cups with Fruit Salsa
- Assorted Sushi with Wasabi, Ginger, and Soy
- Cherry Tomatoes filled with Tuna Salad Niçoise
- Pecan Chicken Skewers with Honey Mustard
- Poppyseed Tartlets with Chicken Salad Veronique
- Sesame Orange Tartlet Shells with Curried Chicken Salad
- Polynesian Chicken Kabobs with Peppers, Pineapple, and Orange Marmalade
- Jerk Chicken “Sandwiches” between Plantain Crisps wrapped with a Leek Ribbon
- Shredded Chicken, Buffalo Mozzarella, and Tomato Canapés
- Apple-Walnut Chicken Canapés with Calvados Dressing
- Mini Pizza Triangles with Wild Mushrooms, Fontina, and Smoked Chicken
- Miniature Beef Wellingtons with Bearnaise Sauce
- Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip
- Steak Au Poivre Crostini
- Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
- Asparagus Tips Wrapped in Prosciutto
- Baby Lamb Chops with Mint Jelly
- Mushroom Caps with Sausage and Gruyére Cheese
- Crostini with Veal Marsala
- Lamb and Couscous Dolmades with Minted Yogurt Sauce
- Westphalian Ham Canapés with Celeriac Coleslaw
- Corn Beef Reuben Rolled in Puff Pastry
- Prosciutto Wrapped Melon Balls
- Miniature Peking Duck Rolls with Scallions
- Prosciutto and Port-Fig Butter Tea Sandwiches
- Chorizo and Manchego Cheese Quesadilla
- Snow Pea Pods with Saffron Cream Cheese
- Roasted Tomatoes and Shaved Asiago on Bruschetta
- Mild Jalapeño Peppers Stuffed with Cheddar Cheese
- Roasted Vegetable Terrine on Sliced French Bread
- Mushroom Caps filled with Spinach and Pine Nuts
- Asparagus and Shiitake Mushroom Terrine on Toast Point
- Goat Cheese and Wild Mushroom Pizzelles
- Skewered Tortellini Drizzled with Herbed Olive Oil
- Cherry Tomatoes Filled with Mixed Olive Salad
- Quesadillas filled with Saga Bleu and Chopped Walnuts
- Potato Latkes with Sour Cream and Apple Sauce
- Grilled Vegetable Skewers with Chirmol Salsa or Aioli Dip
- Vegetable Empanadas with White Bean Salsa
- Fontina Risotto Balls
Stationary Hors D’Oeuvres
- Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze Garnished with Toasted Almonds, served with Sliced French Bread
- Crab and Artichoke Cheesecake Served Warm Offered with Assorted Flatbreads
- Savory Greek Cheesecake Wrapped in Phyllo Garnished with Nicoise Olives and Italian Plum Tomatoes With Sesame-Garlic Toast
- Antipasto Display Antipasti including Spanish Olives, Sweet Peppers and Feta Cheese, Buffalo Mozzarella, Mushrooms, Artichoke Hearts, Hearts of Palms, Pepperoni Slices, Sliced Salami, and Prosciutto
- Mediterranean Spreads Sicilian Caponata, Lebanese Humus and Baba Ghanoush Surrounded by Crispy Lavosh, Ficelles, Pita Crisp, and Market Fresh Vegetables
Salads and Soups
Salads
- Mixed Field Greens with sliced fresh Pears, Crumbled Saga Bleu Cheese with a Toasted Walnut Vinaigrette
- Salad of Mixed Baby Greens with Mandarin Oranges, Sliced Bermuda Red Onions, Carmelized Almonds and drizzled with a Lemon Poppyseed Dressing
- Uptown’s Famous Bow-Tie Caesar Salad—Crisp Romaine Greens encircled in a Ring of Fresh Baked Herbed Italian Bread Drizzled with our Fabulous Caesar Dressing and Decorated with Julienned Red Peppers
- Tender Organic Greens and Endive with Macadamia Nuts, Sliced Apple and Pear Topped with a Balsamic Vinaigrette
- A Delicate mix of Mesclun Greens tossed with Pears, Walnuts, Chevre, and drizzled Raspberry Vinaigrette
- Greek Salad with Mixed Greens, Black Olives, Feta Cheese, Red Onions, and Lemon Vinaigrette Dressing
- Salad of Mixed Greens with Roma Tomatoes, Slivers of Bermuda Onion and a Balsamic Vinaigrette Dressing
Soups
- Lobster Bisque Martinis
- Butternut Squash Soup in Mini Pumpkins
- Maryland Crab Soup
- Wild Mushroom Soup with Shaved Asiago Cheese
- Chilled Gazpacho with Cilantro and Tortilla Straws
- Cream of Asparagus
- New England Clam Chowder
Main Course
- Chicken Devonshire—Boneless Breast of Chicken with Roasted Red Peppers, Spinach, Feta, and Provolone Cheese, Served with Chef Ricardo’s Tarragon Sauce
- Chicken Renoir—Boneless Breast of Chicken Stuffed with Asparagus and Prosciutto with a Creamy Pesto Sauce
- Baked Fresh Flounder with Ginger Medallions, Scallion Brushes and Shiitake Mushrooms
- Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa
- Peppercorn and Garlic Encrusted Filet Mignon
- Aged Tender Beef selected with a butcher’s eye Lightly Grilled, then Slow Roasted for the perfect combination of tenderness inside and out Served with Chef Ricardo’s Wild Mushroom Sauce
- Macadamia Nut Encrusted Sea Bass with a Saffron Beurre Blanc Sauce
- Chicken Au Poivre—Tender Filet of Chicken Breast sautéed with Peppercorns and served with a Vermouth Sauce
- Honey Orange Glazed Cornish Game Hen—Roasted Boneless Cornish Game Hen Served with a Honey Orange Glaze Stuffed with Wild and White Rice
- Chicken Oscar—Boneless Breast of Chicken stuffed with Sherried Crab, Lobster and Asparagus with Old Bay Beurre Blanc Sauce
- Garlic and Rosemary Encrusted Petit Tenderloin of Beef Offered Over Garlic Mashed Yukon Gold Potato Rosette
- Chicken Marsala—Boneless Breast of Chicken Lightly Breaded and Sauteed to Golden Brown Topped with Wild Mushrooms and Served with a Marsala Cream Sauce
- Bourbon-Barbecue Glazed Grilled Chicken Breasts Served Over a Bed of Sweet Grilled Onions
- Chesapeake Crab Cake Served with a Perfect Citrus Remoulade
- Rosemary and Lime Roasted Tilapia with Mediterranean Salsa
- Chicken Normandy—Boneless Breast of Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce
- Salmon and Rockfish Braid with Sorrell and Red Pepper Sauces
- Chicken Moroccan—Chicken Breast Lightly seasoned and Sautéed with Green Olives and Artichoke Hearts with a Lemon Crème Sauce
- Rockfish gently poached in White Wine, covered with a Plum Tomato & Fresh Basil Tapenade
- Pan Seared Mahi Mahi with Bell Peppers, Fresh Basil and Diced Roma Tomatoes Black and Blue
- Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese Crown of the Sea
- A fabulous seafood dish consisting of an 8 oz. crab cake with Colossal Shrimp forming a “crown” out of the top
Sweet Endings
Desserts
- Chocolate Fountain—Offered with Marshmallows, Macaroons, Ginger Snaps, Strawberries, Dried Apricots, Pretzels, and Biscotti
- Chocolate Covered Strawberries Garnished with Mint Sprigs
- Belgian Chocolate Mousse with Dark Chocolate Shavings, Garnished with Berries and Cigar Cookies
- Mango Sorbet Garnished with Paper-Thin Slices of Lime
- Miniature French Pastries—Such as Swans, Cream Puffs, Eclairs, Bombes, Three Nut Tarts, Cannolis, Lemon Meringue Swirls, Pecan Diamonds, Cheesecake Diamonds, Raspberry Cakes, Opera, Walnut Cake, Tiramisu
- Petit Fours—Such as Semi Petit Fours, Mocha Petit Fours and White Petit Fours
- Fruit Tarts—Such as Assorted Fruit, Strawberry, Kiwi, Raspberry, Mandarin and Blueberry
- Extra Fancy Individuals—Such as Chocolate Pecan Tart, Apple Tart, Vanilla Napoleons, Fresh Fruit Napoleons, Chocolate Mousse Cups, Strawberry Shortcake and Carrot Triangles
Wedding Cakes
- Country Carrot Cake
- Chocolate Mousse Toffee Cake
- Lemon Mousse Cake
- Amaretto Raspberry Cake
- Red Velvet Cake
- Chocolate with White Chocolate-Raspberry Filling
- Strawberry Breeze
- Toasted Coconut Cream