curated
Drop Off Only
APPETIZERS
Miniature Version of our Grazing Station
Various cheeses, fresh fruit, cured meats, nuts, crackers, and other charcuterie specialties
(GFO, NFO, VO)
Buffalo Chicken Meatballs
Ground chicken meatballs, baked with a blend of cheeses and buffalo sauce, and topped with a shaved celery garnish. Served cold.
(GF, NF)
Bacon-Wrapped Scallops
Broiled fresh scallops, wrapped in applewood bacon, and individually skewered
(GF, DF, NF)
Caprese Skewers
Cherry tomatoes, fresh mozzarella pearls, and fresh basil leaf, drizzled with olive oil and balsamic
(GF, NF, V)
Coconut Shrimp
Large shrimp, covered in coconut flakes and lightly fried
(DF, NF, V)
Egg Rolls
Crispy vegetable egg rolls
(NF, V)
Pigs in a Blanket
Small sausages wrapped in puff pastry
(NF)
Chicken Wings
Classic buffalo, lemon pepper dry rub, teriyaki, BBQ, or garlic parmesan
(GFO, DFO, NF)
Shrimp Cocktail Shooters
Large shrimp presented in individual cups with cocktail sauce
(GF, DF, NF, V)
Cuban Empanadas
Cuban-style beef empanadas
(NF, DF)
Mediterranean Skewers
Kalamata olives, feta cheese, grape tomatoes, and cucumbers with Greek yogurt dipping sauce
(GF, NF, DV, V)
St. Louis Toasted Ravioli
St. Louis-style fried ravioli, cheese or sausage, served with housemade San Marzano marinara
(NF, VO)
Honey & Brie Garlic Bread
Warm bread, baked with brie and topped with honey
(NF, V)
SALADS
Garden Salad
Tossed salad with spring mix, cherry tomatoes, carrots, cucumbers, red onion, black olives, and croutons mixed with our housemade vinaigrette
(GFO, DF, NF, V)
Caprese Salad
Fresh mozzarella, fresh basil, and cherry tomatoes, tossed in extra virgin olive oil and balsamic vinegar
(GF, NF, V)
Classic Caesar Salad
Crisp romaine lettuce and housemade croutons, tossed with lemon juice, olive oil, egg yolks, dijon, Worcestershire sauce and parmesan cheese
(GFO, NF, V). Add grilled chicken +$10 half tray; +$15 full tray.
The Waldorf Salad
The Classic Waldorf salad is a medley of crisp apples, celery, toasted walnuts, and seedless grapes, tossed in a creamy lemon aioli (GF, V)
The Wedge
Iceberg lettuce, blue cheese, crispy bacon, tomatoes, chives, and buttermilk dressing
(GF, NF)
Potato Salad
Classic potato salad with tender potatoes tossed in creamy mayonnaise and tangy mustard with crispy celery and onions
(GF, DF, NF, V)
Mediterranean Pasta Salad
Chilled al dente pasta tossed with sun-ripened tomatoes, cucumbers, tangy kalamata olives, feta, and sweet red onions drizzled with lemon-infused olive oil and a blend of Mediterranean herbs
(GF, NF, V)
Arugula, Strawberry & Goat Cheese Salad
Arugula, strawberries, and crumbled goat cheese salad with housemade vinaigrette
(GF, NF, V)
Harvest Salad
Mesclun mixed greens with apples, candied pecans, goat cheese, dried cranberries in a raspberry vinaigrette
(GF, DFO, NFO, V)
Greek Horiatiki Salad
Rustic Mediterranean salad with olives, feta cheese, capers, green and red bell peppers, tossed with citrus olive oil
(GF, NF, V)
Kale Salad with Apples, Cranberries and Toasted Almonds
Crisp apple slices, dried cranberries, toasted almonds, and feta cheese tossed with kale in a red wine vinaigrette
(GF, V)
SANDWICHES
Italian Hoagie Tray
(NF)
Burrata and Pesto
(V)
The Mediterranean
Grilled chicken, roasted red peppers, cucumbers, crumbled feta, and humus on an olive bread roll
(NF)
Chipotle Chicken Club
Grilled Chicken, applewood smoked bacon, cheddar, chipotle mayo, lettuce and tomatoes on a seeded bread roll
(NF)
The Caprese
Fresh mozzarella, beefsteak tomatoes, balsamic reduction, on an asiago bread roll
(NF, V)
Hickory Smoked Turkey
Hickory-smoked turkey breasts (choice of lemon pepper, blackened, BBQ, or truffle parmesan), mayo, lettuce and tomatoes on a seeded bread roll
(NF)
The Cubano
Traditional panini-pressed Cuban sandwich with slow-roasted pernil (pork), ham, Swiss cheese, pickles, and mustard
(NF)
Hummus, Grilled Eggplant, and Roasted Red Pepper
Hummus, grilled eggplant, and roasted red peppers with balsamic glaze
on a lightly toasted baguette
(DF, V)
Tuscan Chicken Wrap
Rotisserie-style chicken, fresh mozzarella, sun-dried tomatoes, fresh basil, and arugula on a flour tortilla wrap
(NF)
Sausage and Pepper Hoagies
Roasted peppers and sauteed Italian sweet sausage in marinara sauce on a roll
(DF, NF)
Chicken Parmigiana
Fried chicken cutlet with Parmigiano-Reggiano cheese, San Marzano marinara, and fresh mozzarella on a lightly toasted baguette
(NF)
Pasta
* Gluten Free Options Available
Baked Penne Pomodoro with Fresh Mozzarella
Our housemade marinara, penne pasta, and fresh mozzarella baked to perfection
(GFO, NF, V)
Rigatoni Bolognese
Veal, pork and beef Bolognese sauce simmered in stock and tossed with rigatoni pasta and finished with grated Pecorino Romano
(GFO, NF, DFO)
Stuffed Shells
Jumbo pasta shells stuffed with Italian Sausage and Ricotta cheese, and baked with our housemade marinara
(NF, VO)
Tortellini Rosa
Cheese tortellini tossed in a creamy tomato sauce and topped with grated cheese
(NF, V)
Pesto Farfalle with Grilled Chicken
Al dente farfalle pasta, tossed in basil pesto and grilled chicken
(GFO)
Penne alla Vodka
The classic vodka sauce, finished with cream, and tossed with al dente penne pasta
(GFO, NF, V)
Fettuccine Alfredo
Our housemade alfredo sauce, tossed in fettucine or pasta of choice
(GFO, NF, V)
Ravioli Marinara
Italian cheese raviolis tossed in classic marinara sauce
(NF, V)
Shrimp Scampi
Sauteed shrimp in garlic, parsley and white wine and tossed in pasta of choice
(GFO, DFO, NF, V)
Lobster Ravioli in Truffle Champagne Sauce
Lobster semolina ravioli tossed in delicate champagne and black truffle cream sauce
(NF, V)
Three-Cheese Creamy Mac and Cheese
An indulgent classic with our three-cheese bechamel sauce (aged cheddar, Monterey jack and gruyere) topped with buttery panko and broiled until golden brown
(NF)
ENTREES
Crispy Orange Chicken
Bite-size crispy chicken glazed in a zesty orange sauce made with fresh oranges, soy sauce, green onion, and sesame seeds
(GFO, DF, NF)
Bourbon Chicken
(GFO, DFO, NF)
Chicken Teriyaki
Stir-fried chicken with soy sauce, brown sugar, baby corn, water chestnuts and sesame seeds
(GFO, DF, NF)
Chicken Francaise
Tender chicken cutlets sauteed in a zesty lemon-butter sauce
(GFO, NF)
Chicken Piccata
Crispy pan-seared chicken breasts with lemon butter sauce and capers
(GFO, NF)
Chicken Marsala
Sauteed chicken breasts simmered in a rich and flavorful sauce of Marsala wine and mushrooms, and finished with a touch of cream and fresh herbs
(NF)
Tuscan Chicken
Thin chicken breasts, lightly fried, simmered in cream with parmesan cheese, spinach, and sun-dried tomatoes
(GFO, NF)
Chicken Parmigiana
Fried chicken cutlet with Parmigiano-Reggiano cheese, San Marzano marinara, and fresh mozzarella
(NF)
Crispy Buttermilk Chicken Tenders
Chicken tenders, brined in buttermilk, and fried to a golden brown
(GFO, NF)
Bacon-Wrapped Pesto Pork Loin
Roasted pork loin, stuffed with pesto and wrapped in applewood-smoked bacon
(GF, DF)
Smoked Pork Belly
Succulent, tender pork belly, slow-smoked and glazed with hickory BBQ sauce
(GF, NF)
Italian Sausage and Peppers Affogato
Sweet Italian sausage and sauteed bell peppers, simmered in cast iron skillets with our housemade marinara sauce and topped with fresh mozzarella
(GF, DFO, NF)
Pernil Asado
Puerto Rican-style pork shoulder, marinated for 48-hours, and slowly roasted with citrus, garlic, and fresh herbs
(GF, DF, NF)
Smoked BBQ Pulled Pork
Rich and flavorful pork, smoked low and slow, shredded and topped with our dark brown sugar BBQ glaze
(GF, NF) with optional rolls to make your own sandwiches (+$15 half tray, +$25 full tray)
Mongolian Beef
Flank steak stir-fried with soy sauce, brown sugar, garlic, green onions, and broccoli
(GFO, DF, NF)
Beef Wellington
Center-cut beef tenderloin, wrapped in a layer of mushroom duxelles and prosciutto, encased in golden puff pastry
(NF)
Braised Short Ribs
Tender beef short ribs seared and braised in rich Beaujolais wine and aromatic herbs
(GF, NF)
Housemade Italian Meatballs in Marinara
Classic Italian meatballs made with ground chuck, pork, and veal, with Pecorino Romano cheese and parsley and simmered in our marinara sauce
(NF)
Korean Lamb Chops
Grilled lamb chops with tangy Korean marinade
(GF, DF, NF)
Churrasco
Grilled churrasco flank steak, marinated in and served with our housemade chimichurri sauce
(GF, DF, NF)
Veal Scallopini
Tender thin veal cutlets topped with creamy lemon butter sauce
(GFO, NF)
Veal Saltimbocca
Prosciutto-lined veal with sage and marinated in wine and finished with a light butter sauce
(GFO, NF)
Chicken or Beef Empanadas
Cuban-style flaky empanadas made with picadillo (ground beef) or pulled chicken
(DF, NF)
Cajun Salmon
Broiled salmon filets encrusted in Cajun spices
(GF, DF, NF, V)
Fried Flounder Oreganata
Crispy filet of flounder drizzled with lemon garlic butter sauce
(GFO, NF, V)
Shrimp Jambalaya with Andouille Sausage
A classic, slightly spicy, New Orleans rice dish loaded with sausage and sauteed shrimp, cooked in chicken stock, tomato broth, green bell peppers, and white wine
(GF, DF, NF, VO)
Tilapia Francaise
Lightly floured tilapia filets, sauteed in white wine and drizzled with lemon garlic butter sauce
(GFO, NF, V)
Eggplant Rollatini
Thinly sliced eggplant rolled with a creamy blend of ricotta, parmesan, and mozzarella cheeses, lightly breaded and baked in savory marinara sauce
(GFO, NF, V)
Arroz con Pollo
Traditional Latin American dish made with boneless chicken thighs, herbs, olives, lemon juice, and yellow rice
(GF, NF)
Sides
Green Beans Almondine
Crispy green beans sauteed in a light butter sauce, with lemon zest and toasted almonds
(GF, V)
Mexican Street Corn
Grilled corn kernels in a creamy, tangy mixture of mayo, sour cream and lime juice, and coated with cotija cheese and chili powder. Served cold.
(GF, NF, V)
Cilantro-Lime Jasmine Rice
(GF, DF, NF, V)
SWEET POTATO WEDGES WITH ORANGE HONEY
(GF, DF, NF, V)
Maple Glazed Carrots
Braised baby carrots, pan-seared in French-style butter, and caramelized with maple syrup
(GF, DFO, NF, V)
Roasted Garlic Mashed Potatoes
Red potatoes, sauteed in butter, and roasted with rosemary and spices
(GF, NF, V)
Chorizo Rice
Sauteed crumbled chorizo, cooked with jasmine rice
(GF, DF, NF)
Blackened Broccoli with Garlic
Crispy broccoli florets, sauteed with garlic and blackened
(GF, DF, NF, V)
Rosemary Roasted Red Potatoes
Red potatoes, sauteed in butter, and roasted with rosemary and spices
(GF, NF, V)
KIMICHI FRIED RICE
Korean-style cooked rice stir-fried in kimchi and vegetables
(GFO, DF, NF, V)
THAI CURRY AND WHITE RICE
Red curry paste and coconut milk with zucchini and served with white rice
(GFO, NF)
Housemade Guacamole
Mexican guacamole made with fresh avocado, lime juice, salt, and cilantro
(GF, DF, NF, V)
Sauteed Vegetables
Fresh seasonal vegetables, sauteed in olive oil: green and yellow squash, red onions, bell peppers, and herbs
(GF, DF, NF, V)
Honey & Brie Garlic Bread
Warm bread, baked with brie and topped with honey
(NF, V)
DESSERTS
Mini Dessert Shooters
Perfectly decadent individual dessert shooters Choose up to 3 from: chocolate salted caramel, key lime pie, mochaccino, red velvet, blueberry cobbler, strawberry shortcake, chocolate mousse, raspberry chocolate trifle, pineapple upside-down cake, pistachio mousse, black forest, or cannoli shooters
Cannolis
Freshly Baked Chocolate Chip Cookies
Choose up to 3 from: red velvet, macadamia white, chocolate chip, sugar cookie, oatmeal raisin, triple chocolate
Mini Cupcakes
Choose up to 3 from: French vanilla, chocolate ganache, red velvet, key lime, bacon bourbon, strawberry ganache, lemon pound cake, salted caramel, cinnamon roll, or apple pie
Chocolate Covered Strawberries
Milk chocolate, dark chocolate, and white chocolate. Based on availability (seasonal item).
BREAKFAST
Scrambled Eggs
Egg and Chorizo Skillet
Crumbled Spanish chorizo, hash brown potatoes, cheddar cheese, onion and peppers, cooked in an egg frittata
(GF, NF)
Chilaquiles Verde with Fried Eggs
Traditional Mexican chilaquiles with fried tortilla chips, green tomatillo sauce, Mexican crema, cheese and topped with fried eggs
(GF, NF, V)
Hickory Smoked Bacon
Bacon smoked using hickory wood pellets
(GF, DF, NF)
Breakfast Sausage Links
Sauteed breakfast sausage links and slightly blackened (GF, DF, NF)
Cannoli French Toasts with Blueberry Compote
Traditional French toasts topped with cannoli cream and a blueberry compote
(NF, V)
Lemon Ricotta Pancakes
Stack of pancakes made with lemon juice, lemon zest and ricotta cheese
(NF, V)
Breakfast Potatoes
New-Jersey-diner-style breakfast potatoes
(GF, NF, V)
Blueberry Cobbler
Fresh Fruit Assortment
Variety of fresh fruit, cut and ready to be served. Chef’s choice based on availability
(GF, DF, NF, V)
BEVERAGES
Freshly Brewed Columbian Coffee
One box serves 20. Includes paper cups, regular sugar packages, creamer packets, and coffee stirrers
Ghirardelli® Hot Chocolate
Orange Juice Bottles
Individual 10 oz. orange juice plastic bottles
Honey & Brie Garlic Bread
Warm bread, baked with brie and topped with honey
(NF, V)
Ready to Order?
Questions?
Feel free to email us, events@thecateringstation.com, with any questions.
How to calculate how many trays to order?
Calculating the number of trays needed for an event is not easy task, unfortunately. There are many variables that can affect your calculations. Different guests have different appetites. For example, teenagers at a summer graduation party may eat more than attendees at a corporate lunch. You should also consider the timing of your event. If you are planning an evening event, during dinnertime, your guest may be expecting more food than if you were planning an afternoon/lunch event. Also, the more variety you offer your guests, the more food you will need. As a rule of thumb, if you are offering 3 choices of entrees, you should consider 75% of your guest count for each entrée. If you are planning an event for 100 people, you should plan 75 servings of each entrée, which will leave you with some leftovers. If you were only offering 1 choice of entrée, you should consider 115% of your guest count, which would be 115 servings. However, if you are preceding the main food with many appetizers, your guests would obviously eat less, which means you could reduce your servings in that case.
Here are some general guidelines to help you with your planning:
- A half tray generally serves 8-12 people
- A full tray generally serves 15-20 people
We would be happy to assist you in your planning. Please contact us if you have any questions.
