Sample Menus

Here, you will find sample menus that were developed by Rochelle for events over the last few years. These are samples only; Rochelle and her event team create new, unique menus for each event. But we find that providing some sample menus helps to stimulate the imagination… and the appetite! Feel free to browse them for some ideas of your own. Then when you’re ready, contact us so that we can get to know you, brainstorm on ideas for your event, and prepare a quote for you.
Sophisticated Country

This menu is perfect for a casual wedding. Rochelle developed it for a woman getting married in the backyard of her childhood home. Her selections were influenced by her desire to make her guests feel comfortable and welcomed in an idyllic setting.

 

  • Slow-cooked ancho-rubbed pork shoulder
  • Chicken thighs braised in hard cider
  • Green beans with almonds and lemon zest
  • Grilled sweet potatoes with fixings
  • Corn pudding
  • Green salad with creamy buttermilk and balsamic dressings on the side
  • Multigrain rolls and buttermilk cornbread, honey butter
Holiday Menus

Planning a holiday party? Let Rochelle’s team bring our handcrafted, artisanal, local approach to your seasonal celebrations. Here are three sample menus to get your imagination rolling!

 

Holiday Open House

  • Local and artisanal cheeses with apple rhubarb chutney
  • Hot wild-caught crab dip with baguette slices
  • Sweet Silver Queen corn pudding
  • Garlic-rubbed beef tenderloin with ciabatta rolls, horseradish cream and grainy mustard
  • Greens with local goat cheese, dried cranberries, spiced pecans and sherry vinaigrette
  • Handcrafted artisanal chocolates and holiday cookies

Holiday Dinner

  • Herb-brined turkey with old-fashioned gravy
  • Bourbon-brown sugar glazed ham
  • Homemade stuffing
  • Haricots verts with lemon zest
  • Greens with local apples, walnuts and maple vinaigrette
  • Mini pumpkin parfaits and chocolate-peppermint mousse shot glasses

Holiday Cocktail Party

  • Passed appetizers:
  • Mini crab cakes with lemon creme fraiche
  • Shot glasses of local butternut squash soup with curry oil
  • Crab-boursin stuffed mushrooms
  • Virginia ham biscuits with handmade pepper jelly
  • Stationary appetizers:
  • Local and artisanal cheeses with apple rhubarb chutney
  • Hot artichoke-parmesan dip with tricolor tortilla chips
  • Caramelized onion tartets
  • Fennel-cured gravlax on brown bread with pickled red onions, capers and mustard dill sauce
  • Dessert:
  • Individual lemon tartlets, ganache-glazed chocolate brownies and molasses crinkles
Holiday Weekend Cookout

You gather the buddies together, we take care of the grill, and you get all the credit. What’s not to love?

 

From the Grill

  • Beef burgers made from locally raised beef
  • Vegetarian burgers
  • All-beef hot dogs
  • BBQ chicken

On the Buffet

  • Rolls, mustard, ketchup, mayonnaise, relish, BBQ sauce, lettuce and tomato, American cheese
  • Potato salad
  • Cole slaw
  • Vegetarian black beans and rice (gluten-free) with sour cream and salsa
  • Assorted cookies and brownies, fresh fruit
Springtime Celebration

An elegant party to celebrate an important milestone.

 

Passed Appetizers

  • Miniature duck confit-cabbage strudels
  • Miniature onion-gruyere tarts
  • Chicken satays with peanut sauce

On the Buffet

  • Stuffed flank steak with zinfandel demi glace
  • Chicken thighs braised in hard cider
  • Roasted salmon with local organic herbs
  • Local asparagus with lemon zest
  • Mushroom risotto cakes
  • Grilled young vegetables with 8-year balsamic vinegar, olive oil and coarse salt
  • Spring green salad with Cherry Hill goat cheese and dried cherries
  • Assorted locally-baked breads
Summertime Luncheon

A great menu celebrating the lushness of the season, with bright flavors and bright sunshine.

 

Appetizers

  • Crudite and local potato chips with five-onion dip
  • Savory tomato tartlets
  • Belgian endive with manchego cheese and local peaches

On the Buffet

  • Roasted salmon with local organic herbs
  • Mustard-maple glazed chicken
  • Lasagna with handmade noodles and local spinach
  • Saffron and pine-nut basmati rice
  • Grilled vegetables with 8-year balsamic vinegar, olive oil and coarse salt
  • Spring green salad with fresh berries and sugarcane vinaigrette
  • Assorted locally-baked breads with salted butter
Fajitas and Margaritas

A menu reflective of the hospitality and fiesta style of Cinco de Mayo, available on any day of the year.

 

Near the Bar

  • Local tortilla chips with salsa and guacamole
  • Crudite with five-onion dip and romesco sauce

On the Buffet

  • Green salad with hearts of palm, avocado, peppers, tomatoes and red onions
  • Fajitas: vegetables, chicken, flank steak
  • Tortillas
  • Red rice
  • Black beans
  • Refritos with queso fresco

On Each Table

  • Salsa
  • Shredded cheese
  • Shredded lettuce
  • Sour cream

Drinks

  • Frozen virgin and alcoholic margaritas, beer and wine
Mostly Vegetarian Celebration

Rochelle loves preparing delicious and elegant meatless cuisine. She was a vegetarian for over ten years, so they are never a mere afterthought for Rochelle Myers Catering!

 

Cocktail Hour Stationary Items

  • Platter of assorted local and artisanal cheeses, seasonal accompaniments
  • Crudite and locally-produced potato chips with five-onion dip and romseso sauce
  • Platter of assorted middle eastern dips, olives, pita points and feta cheese

Passed Items

  • Spinach and zucchini tyropitas
  • Miniature falafel sandwiches with tzatziki on lavosh
  • Sweet Silver Queen corn cakes with ratatouille and crème fraiche

At the Table

  • Mixed local green salad with carrots, local tomatoes, organic cucumbers and creamy garlic, sherry-walnut vinaigrette
  • Assorted artisanal breads with salted butter

Buffet

  • Handmade lasagna with spinach, Portobello mushrooms and béchamel sauce
  • Shrimp and stone-milled grits
  • Platter of grilled seasonal vegetables with olive oil and crunchy salt
  • Savory tomato-zucchini tart
  • Roasted rosemary-garlic potatoes
  • Buttered haricots verts with almonds
Bar/Bat Mitzvah

Satisfy both the teens and the adults with elegant Kosher-style cuisine, complete with fun treats for after dinner. This is one example of making the food at your son’s or daughter’s grand event fun and entertaining for all ages.

 

Twin challahs for the kiddush

Stationary appetizers

  • Assorted local and artisanal cheeses with seasonal accompaniments
  • Crudite and local potato chips with romesco sauce and five-onion dip

Passed appetizers

  • Chicken satay with spicy peanut sauce
  • Mushroom and goat cheese strudel
  • Caramelized onion-gruyere tart

Main Buffet

  • Chicken thighs braised in hard cider
  • Roasted salmon with local organic herbs
  • Asparagus with lemon zest
  • Roasted new potatoes with garlic oil
  • Grilled young vegetables with 8-year balsamic vinegar, olive oil and coarse salt
  • Spring green salad with Cherry Hill goat cheese and dried cherries
  • Assorted locally-baked breads

Kids Buffet

  • Handmade pappardelle with tomato sauce
  • Slow-cooked beef meatballs
  • Buttermilk-brined chicken fingers
  • Salad with creamy garlic dressing
  • Assorted locally-baked breads

Dessert

  • Premium ice cream bar with real whipped cream, handmade chocolate and caramel sauces, assorted sprinkles and toppings
  • Candy buffet: Candied almonds, artisanal lollipops, chocolate truffles and chocolate-almond toffee, along with ribbon-wrapped bags of caramel popcorn for everybody to take home.
Sweet May Revelry

Fresh, vegetable-focused food energizes your guests for a night of dancing, fun and revelry.

 

Cocktail Hour Stationary Items

  • Platter of assorted local and artisanal cheeses, seasonal accompaniments
  • Crudite and locally-produced potato chips with five-onion dip and romesco sauce
  • Croustades with assorted toppings

Cocktail Hour Passed Items

  • Shot glasses of chilled spring pea soup with truffle salt
  • Tamarind-glazed shrimp skewers
  • Silver Queen corn cakes with mushroom ragout or chipotle-lime crema

Main Meal

  • Farfalle with local garlic greens, seared cherry tomatoes and local goat cheese cream
  • Provencale chicken thighs with ratatouille of spring vegetables
  • Platter of grilled seasonal vegetables with 8-year-old balsamic vinegar and crunchy salt
  • Mashed potatoes with garlic greens
  • Buttered asparagus with lemon zest
  • Mixed organic green salad with fresh berries, walnuts and sugarcane vinaigrette
  • Assorted artisanal breads with salted butter
Mardi Gras Cocktail Party

Bring the joy and energy of New Orleans to your next celebration!

 

Stationary Items

  • Platter of assorted local and artisanal cheeses, seasonal accompaniments
  • Crudite and local potato chips with five-onion dip and romesco sauce
  • Pickled shrimp with herbed mayonnaise and brown bread
  • Assorted Italian salumi with olive salad and sesame-semolina bread (make-your-own muffalettas)
  • Herbed cream puffs filled with fine-diced chicken salad
  • Chicken liver mousse with cornichons, grainy mustard and crackers
  • Hot artichoke dip with sourdough bread
  • Candied bacon and spiced pecans

Passed Items

  • Smoked salmon beignets with brandied tomato sauce
  • Miniature crawfish pies in phyllo pastry shells
  • Shot glasses of turkey-andouille gumbo
  • Miniature stone-ground grit cakes topped with garlic shrimp
  • Duck confit quesadillas with brie and creme fraiche
  • Caramelized onion tart with gruyere
  • Boudin meatballs

Dessert

  • Chocolate fondue with pretzels, pound cake and assorted fruit
  • King cake in festive colors

Your Catering Search is Over

Let Rochelle Myers Catering take it from here,
and be assured that your event will be a memorable one.

Contact Us to Book Your Event Now