Catering Fees and Party Planning Services

The Occasional Chef offers personalized catering services
for ALL of your special occasions!

Gourmet Cocktail Parties ~a la cart menu prices, plus wait staff fees
Breakfasts~ starting at $20.00 per person, plus wait staff fees
Brunches~ starting at $25.00 per person, plus wait staff fees
Luncheons~ starting at $35.00 per person, plus wait staff fees
Dinner Buffets~ starting at $50.00 per person, plus wait staff fees
Romantic Dinners for Two~ starting at $350.00
Five Course “Sit-Down” Dinners~ a la carte menu prices, plus wait staff fees
Business Dinners and Receptions~ a la carte menu prices, plus wait staff fees

Exclusive Service Fees:

Party Planning and Orchestrating Services: priced individually by Event
Head Chef a la carte Service Fee: $40.00 per hour
Exclusive Shopping Services and Set-Up: $20.00 per hour
Party Rental Fees: priced accordingly (please ask for our price list)

Wait Staff Fees:

Servers and Bartenders: $20.00 per hour
Dishwashers: $15.00 per hour

Sample Buffet Menus:

($50.00 per person)
(With a la carte dessert suggestions ~ see dessert menu for additional pricing)

1. Peppercorn-Garlic Roast Beef
Served with Whipped Horseradish Sauce
Lemon-Poppy Seed Chicken
Rosemary Roasted New Potatoes
Broccoli Cheese Bake
Caesar Salad
East brook Cherry Crunch served with Vanilla Ice Cream
after Dinner Spiced Nuts

2. Grilled Marinated Sliced Flank Steaks
Served with Lemon-Horseradish Sauce
Chicken Marsala
Gourmet Noodle Casserole with Sour Cream and Parmesan
Spinach-Artichoke Soufflé
Oriental Salad with Sunflower Kernels
Sarah's Grandfather's Bread Pudding
with Kentucky Bourbon Sauce

3. Chianti Roasted Turkey Breast
Served with Curried Chutney Mayonnaise
Braised Beef with Mushrooms
Cheese-Garlic Mashed Potatoes
Roasted Asparagus with Herbed Lemon Butter
Santa Fe Salad with Chipotle Ranch Dressing
Whiskey Cake with Strawberries and Whipped Cream

4. Smoked Salmon with Lemon Dill Sauce and Capers
Beef Stroganoff
Egg Noodles with Fresh Parsley
Green Beans Almandine
Chopped Endive salad with Gorgonzola and Pears
Lemon Glazed Cheesecake

5. Thinly Sliced London Broil with Garlic-Olive Butter Sauce
Hot Chicken Salad with Water Chestnuts
Wild Rice
Green Beans Almandine
Spinach Salad
Pecan-Apple Crunch with French Vanilla Ice Cream

6. Grilled Marinated Pork Tenderloin Medallions
Served with Dilled Mustard Sauce
Eggplant Parmesan
Red Potato Gratin
Roasted Fresh Asparagus
Arugula Salad with Dried Cranberries and Pecans
Carrot Cake with Cream Cheese Icing

7. Chilled Sesame Crusted Tuna Steaks
Served with Hoison-Ginger Sauce
Raspberry Chicken
Rice Pilaf with Almonds
Grilled Marinated Vegetable Platter with Fresh Basil
Caesar Salad
Citrus Rum Cake with Butter Glaze

8. Chutney-Ginger Baby Back Ribs
Grilled Chicken and Penne with Pink Sambucca Sauce
Sliced Tomatoes, Fresh Asparagus and Fresh Mozzarella Platter
Garden Salad with Balsamic Vinaigrette
Chocolate Ice Box Cake with Raspberry Sauce and Fresh Mint

9. Chef's Specialty~ Veal-Mushroom-Leek Cobbler
Served with Carrots and Fresh Rosemary
Smoked Turkey Breast with Cranberry Mayonnaise and Dried Apricots
Cheddar-Garlic Mashed Potatoes
Greek Salad with Feta Cheese and Kalamata Olives
Blueberry Crunch served with Vanilla Ice Cream

10. Brown Sugar-Bourbon Glazed Spiral Ham
Served with Honey-Mustard Sauce
Chicken Pesto with Roasted Red Peppers, Tomatoes, Bacon and Swiss
Penne with Sausage Cream Sauce
Broccoli-Cheddar Bake
Caesar Salad
Pumpkin Cheesecake with Praline Sauce

11. Sliced Beef Tenderloin of Beef with Three Sauces
Chef's Specialty Shrimp Scampi
Penne or Linguini a la Parmesan
Buttery Baked Tomato Slices with Oregano and Seasoned Bread Crumbs
Caesar Salad with Garlic Croutons
Soufflé Au Grand Marnier

12. Chilled Lemon-Pepper Salmon with Dilled Mustard sauce
Grilled Skewered Chicken Satay with Thai Peanut Sauce
Herbed Rosemary Roasted New Potatoes
Sweet and Sour Carrots
Chef’s Specialty Confetti Salad
White Chocolate Mousse with Fresh Raspberry Sauce
and Whipped Cream

13. Orange Glazed Pork Loin with Soy ginger sauce
Chicken Marbella~ A Buffet Delight!
Rice Pilaf with Almonds
filled with Glazed Baby Carrots
Yacht Club Salad
Coconut Pound Cake with Chocolate Glaze

14. Sliced Grilled Flank Steaks
Million Dollar Spaghetti Casserole
Grilled Marinated Vegetable Platter with Fresh Basil
Tossed Salad with Lemon Dijon Vinaigrette
Grasshopper Pie with Whipped Cream and Fresh Mint Sprigs

15. Maple-Rosemary Rack of Lamb
Coquilles St. Jacques
Wild Rice Casserole with Brown Sugar Spiced Pecans
Oven Roasted Fresh Green Beans with Sea salt and Lemon Butter
Spinach Salad with Blue cheese and Mushrooms
Chef's Ultimate Gourmet Cheesecake with Cherries on Top!

16. German Pot Roast
Served with Root Vegetables
Glazed Chicken Jubilee
Seasoned Rice Ring
Arugula and Mixed Green Salad with Dried Cranberries, Red Onion and Brie
Tiramisu with Chocolate Curls and Fresh Whipped Cream

17. Honey-Glazed Spiral Ham with Pineapple Slices
Wild Rice Stuffed Cornish Hens with Cranberry Orange Sauce
Fresh Broccoli with Hollandaise
Wolfgang Salad with Artichokes and Olives
Lemon Pudding au Citron with Fresh Whipped Cream

18. Smoked Salmon with Dilled Mustard Sauce
Beef Bourguignon
Egg Noodles with Butter and Parsley
Sesame Green Beans
Mixed Green salad with Tomatoes and Blue Cheese Dressing
Chocolate Bread Pudding with Raspberry Sorbet

19. Roasted Herbed Leg of Lamb
Chicken with Artichokes and White Wine Hollandaise
Honey-Glazed Sweet Potatoes
Asparagus Soufflé
Specialty Yacht Club Salad with Almonds and Coconut
Mocha Mousse Roll with Chocolate Leaves and Whipped Cream

20. Crab-Stuffed Flounder with Imported Swiss cheese
Drizzled with White Wine Hollandaise
Sliced Beef Tenderloin
Green Beans with Butter and Lemon Zest
Gourmet Noodle Casserole
Café Salad with Grapefruit Sections and Pecans
French Orange Cake with Grand Marnier Glaze

 Download our Sample Buffet Menus Brochure.

The Occasional Chef…
Your personal chef for ALL occasions!
Chefs Carol and Sarah Wood, APPCA
954-826-8835
www.occasionalchef.net

The Occasional Chef’s Suggested Menus (with suggested desserts, sold a la cart)
$75.00 per person, plus wait staff fees

Dinner Menu #1:

First Course: Coconut Shrimp Martini with Grand Marnier Sauce

Second Course: Café Salad with Pecans and Dried Cranberries

Third Course: Lemon Sorbet with Fresh Mint Sprigs

Entrée: Veal, Mushroom and Leek Cobbler
Cheesy-Garlic Mashed Potatoes
Roasted Brussels Sprouts with Herbed Butter Sauce

Suggested Dessert: Chocolate Mousse Pie with Fresh Whipped Cream

Dinner Menu #2:

First Course: Crabmeat Martinis with Cocktail Sauce and Lemon Wedges

Second Course: Ten Layer Salad

Third Course: Lime Sorbet

Entrée: Crab Stuffed Flounder served with White Wine Hollandaise
Rice Pilaf with Almonds
Broccoli Cheddar Bake

Suggested Dessert: Ice Box Cake with Mocha Whipped Cream Frosting

Dinner Menu #3:

First Course: Shrimp and Corn Chowder

Second Course: Sliced Tomatoes, Fresh Mozzarella and Basil
Drizzled with Olive Oil and topped with Cracked Pepper

Third Course: Chilled Sliced Sesame Seared Tuna with Hoison Sauce

Entrée: Chicken Marsala with Three Mushrooms
Baked Noodles with Sour Cream and Parmesan
Oven Roasted Asparagus with Herbed Lemon Glaze

Suggested Dessert: Tiramisu

Dinner Menu #4:

First Course: Two Mini Lump Crab Cakes with Picante Cream Sauce

Second Course: Yacht Club Salad with Mandarin Oranges and Almonds

Third Course: Lemon Sherbet

Entrée: Filet Mignon with Onion Straws and Creamy Gorgonzola Sauce
Potatoes Anna
Spinach Artichoke Soufflé

Suggested Dessert: Whiskey Cake Served with Whipped Cream
and Fresh Strawberries

Dinner Menu #5:

First Course: Lobster Bisque

Second Course: Endive and Radicchio Salad with Chopped Apples and Pecans
Drizzled with a Light House Dressing

Third Course: Raspberry Sorbet

Entrée: Maple-Rosemary Rack of Lamb served with Fresh Mint Sauce
Herb-Roasted Dijon Potatoes
Spinach-Filled Baked Tomatoes

Suggested Dessert: Coconut Pound Cake with Chocolate Glaze

Dinner Menu #6:

First Course: Eggplant Rolantine with Fresh Parmesan

Second Course: Caesar Salad

Third Course: Lime Sherbet with Mint Sprigs

Entrée: Chilean Sea Bass with Lemon Butter Sauce
Wild Rice with Pecans
Sugar-Glazed Vodka Carrots with Fresh Parsley

Suggested Dessert: Lemon Glazed Cheesecake

Dinner Menu #7:

First Course: Jumbo Shrimp Martinis with Chef’s Signature Sauce

Second Course: Santa Fe Salad with Corn, Black Beans, Grape Tomatoes, Red Onion, Pepper Jack Cheese and Chipotle Ranch Dressing

Third Course: Lemon Sorbet

Entrée: Broiled Lobster Tail served with Drawn Butter and Lemon Wedges
Cheese-Bacon Stuffed Potatoes
Caramelized Brussels Sprouts

Suggested Dessert: Waldorf Astoria Cheesecake with Cherries on Top

Dinner Menu #8:

First Course: Crab Bisque

Second Course: Oriental Salad with Chinese Noodles, Sunflower Kernels,
Green Onions and slivered Almonds tossed in a Red Wine Vinaigrette

Third Course: Lime Sorbet

Entrée: Roasted Lemon-Pepper Salmon with Dilled Mustard Sauce
Grilled Sliced Pork Tenderloins with Sweet and Sour Sauce
Orange-Ginger Rice
Vidalia Onion Cheese Pie
Fresh Green Beans with Lemon Butter

Suggested Dessert: Blueberry Crunch with Vanilla Ice Cream

Dinner Menu #9:

First Course: Crab Stuffed Artichoke with Béarnaise Sauce

Second Course: Blue Cheese Wedge Salad

Third Course: Lemon Sorbet with Fresh Mint

Entrée: Peppercorn-Garlic Roasted Rib Eye of Beef
Served with Creamy Horseradish Sauce
Cheesy Garlic Mashed Potatoes
Artichoke Bottoms Au Gratin
Pearl Onions with Rosemary & Balsamic Vinegar

Suggested Dessert: Chef’s Specialty Bread Pudding with Kentucky Bourbon Sauce
Served with Vanilla Ice Cream and Fresh Raspberry Sauce

Dinner Menu #10:

First Course: Caramelized Scallops with Chipotle Cream Sauce over Watercress

Second Course: Baby Arugula Salad with Goat Cheese, Tomatoes, Red Onion and Cumber drizzled with Sweet Oregano Vinaigrette

Third Course: Pineapple Sorbet

Entrée: Shrimp Scampi served with Linguini a la Parmesan
Roasted Asparagus with Sea Salt and Lemon Butter
Broiled Tomato Slices Oreganato

Suggested Dessert: Grasshopper Pie

Dinner Menu #11:

First Course: French Onion Soup served Garlic Croustades and Gruyere Cheese

Second Course: Caprice Salad over Watercress

Third Course: Rainbow Sherbet

Entrée: Salmon Wellington served with Sauce Maltese
Risotto with Wild Mushrooms and Herbs
Assorted Baby Vegetables Sautéed in Butter

Suggested Dessert: Rum Cake with Pina Colada Frosting

Dinner Menu #12:

First Course: Sausage Stuffed Mushrooms

Second Course: Baby Arugula Salad with Goat Cheese,
Grapefruit Sections and Spiced Pecans

Third Course: Lemon Ice

Entrée: Beef Bourguignon
Buttered Egg Noodles with Minced Fresh Parsley
Braised Red Cabbage with Pine Nuts and Goat Cheese

Suggested Dessert: White Chocolate Mousse with Fresh Raspberry Sauce

 Download our Dinner Menus Brochure.

* Meals include Garlic Bread or Dinner Rolls with Butter Chips