Simply put, we love to cook. At Simply Delicious Catering, we know that perfection is an illusionary goal, but excellence is consistently attainable. This is what we strive for every day. Our menus are seasonally inspired, made from scratch here in our kitchen by chefs who love good food.

Simple Continental Breakfast Buffet

 Assorted House-Made Cream Cheese Danish
with Wild Maine Blueberries

 Apple Raisin Sticky Buns

Fresh Fruit Salad with Honey Lavender Sauce

Organic Vanilla Yogurt with Granola, Dried Fruit and Nuts

Fresh Brewed Organic Coffee and Assorted Black and Herbal Tea Service

Orange, Cranberry and Tomato Juices

Brunch Buffet

Smoked Salmon Cream Cheese Caper Scramble

Classic Eggs Benedict

Poached Eggs with Eggplant Bruschetta

Honey Smoked Bacon and
Country Style Sausage Patties

Simply Delicious Scallion Potatoes

Spaghetti Carbonara with Spring Peas

Chilled Cocktail Shrimp with
Chili Lime Aioli and Classic Cocktail Sauce

Peaches with Chantilly Cream

Fresh Seasonal Fruit Display

House Made Croissants
with blackberry jam and orange marmalade

Blueberry-Peach Housemade Scones

Fresh Brewed Organic Coffee and
Black and Herbal Tea Service

Simple Luncheon Buffet

 Grilled Steak with Coriander, Paprika and Cumin

New Potato Salad with Haricot Vert and Sun Dried Tomato

Classic Caesar Salad

Artisan Breads with Sweet Butter

Belgian Chocolate Gran Mariner Strawberries

Hors d’oeuvre

 Asian Sesame Crab Cakes with Habanero Aioli

Heirloom Tomato Bruschetta en Crostini with Fresh Mozzarella

Roast Zucchini Diamonds with Crimini Mushrooms and Asiago

Prosciutto e Melone

Ginger Shrimp with a Coconut Dipping Sauce

Asparagus Tips in Filo with Fontina and Prosciutto

Assorted Nori Maki

Chocolate Decadence Cake with Raspberry Chambord Coulis

Stationary Appetizer Buffet

 Little Corn Cakes with Black Bean Salsa and Crema Fresca

Filo Tartlettes with Grilled Steak and Horseradish Cream

Feta Pesto Triangles with Sun Dried Tomato

 Baguettes and Assorted Crackers
displayed with Fresh Strawberries and Grapes

Served with
Brie en Croûte with Caramelized Red Onion

Tri-Colored Pesto Paté

Marinated Goat Cheese with Balsamic Portabellas

 Raspberry Apricot Tart

Cocktail Party

 Passed and Stationary Hors d’oeuvre

Seared Tuna Tataki on Sesame Crackers with Wasabi Cream

Chipotle Shrimp

Prosciutto Palmiers with Caramelized Red Onion

Brie Pear Jalapeño Quesadillas

Achiote Chicken Quesadillas with Fontina and Roast Poblanos

Croustades of Seared Duck Breast with Apricot Chutney

Wok Char Salmon with Serrano Cilantro Vinaigrette

 Baguettes and Assorted Crackers
Displayed with Berries and Grapes

Served with
Roast Red Pepper Hummus and Baba Ganoush

Artichoke Sun Dried Tomato Spread

 Bourbon Chocolate Pecan Tart

Almond Crusted Lemon Cheesecake with Blackberry Coulis

Plated Coursed Dinner

Spinach en Croûte with Shitakes and Fontina

Crimini Mushrooms with House-Made Sweet Sausage

 Four Onion Soup

 Organic Mixed Field Greens with Dried Cherry, Breaded Goat Cheese
and Candied Chili Pecans

 Served with Ciabatta and Infused Oil

 Prosciutto Endive Quail with Blackberry  Reduction

Oven Roasted Chipotle Potatoes with Swiss Chard and Cotija

 Grilled Seasonal Vegetables with Baby Pattypans

 Sweet Onion Custard

Chocolate Decadence Cake with Raspberry Chambord Coulis

Family Style Dinner

 Organic Mixed Field Greens with Avocado, Mango and
Toasted Pepitas

 Thai Grilled Steak

 Grilled Teriyaki Salmon with Eggplant Caviar

 Wasabi Potato Cakes 

Gingered Sautéed Bok Choy and Napa Slaw

 Coconut Crusted Ginger Cream Cake with Guava Sauce

Simple Dinner Buffet

 Cumin Crusted Chicken with Mango Salsa

 Field Grain Blend with Sautéed Chard and Roast Corn

 Organic Mixed Field Greens with Pear, Gorgonzola
and Garlic Toasted Walnuts

 Artisan Breads with Sweet Butter

 “Little Flower Pots”
Individual Pumpkin Créme Brulêe with Maple Pecans

Almond Crusted Lemon Cheesecake with Blackberry Coulis

Plated Dinner

 Organic Mixed Field Greens with Avocado, Jicama and Toasted Pepitas
with Artisan Breads and Sweet Butter

 Wild Mushroom Crusted Rack of Lamb with Currant Reduction

 Roast Corn Poblano Custard

 Garlic Sautéed Greens

 Belgian Chocolate Mousse with Fresh Raspberries

Bartending

Basic Bar Supplies & Trained Bartenders on Staff

 Bar Kit, Decorated Pounded Steel Tubs and Equipment

Ice

Tonic/Diet Tonic and San Pelligrino

Coke, Diet Coke, and 7-UP

Orange, Cranberry and Grapefruit Juices

Margarita Mix and Salt

Lemons, Limes and Twists

Olives

White Cocktail Napkins