Sample Menus

Fish tacos with a tomatilla salsa and mini

margarita



Classic Pigs in a blanket



Pork belly lettuce wraps

Southern style shrimp and grits in an egg shell cup

 

Miniature grilled pimento cheese sandwich with a shot of gazpacho
 

Bacon Lollipops and Spiced popcorn



First Course

Arugula watermelon, and pine nut salad with goat cheese a lemon vinaigrette

Main Course
Grilled flank steak and oven branzino served with fresh creamed corn and a salad of barley, apricot, cress, mint leaves, baby zucchini, and beans


Fresh buttermilk biscuits with a honey butter on the seating tables



Dessert

banana pudding with nila wafers on both sides of the cake.

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Mini bacon, egg and cheese

Short stack of mini pancakes

Hor D'oeuvres

Three Course Dinner

Late Night Bites

 

Miniature Lobster Rolls New England Style



Fried clams in a checkered wax paper cone

Tropical chicken on sugarcane skewers with a peanut plantain dipping sauce



Greek salad in a mini pita

Skirt steak mini quesadilla
 

Twice baked truffled fingerling potatoes
 



Artisanal Flatbreads

Potato bacon with fresh rosemary and Parmesan Wild mushrooms with fontina cheese
 

Mixed Grill
Assorted Sausages, Flank Steak and Chicken (with lemon and thyme herb rub) grilled to perfection with a variety of mustards, sauces and compliments on each table

 

Seasonal Salads
Warm barley salad with roasted seasonal vegetables
Field greens with parsley, cilantro, chives, toasted almonds dressed with a lemon shallot vinagrette Fresh off the cob corn salad with crunchy edibles from the garden

 

 

Mini Cheeseburger Sliders

Mac & Cheese Croquettes

Chicken Fingers

Hor D'oeuvres

Family Style Dinner

Kid's Menu

Scallop crudo with grapefruit and pink peppercorn



Truffle risotto in an egg shell cup


Angelhair alfredo pasta twist on top of a mini italian meatball

Pork belly lettuce wrap with mustard seed sauce
 

First Course
Baby romaine lettuce with parsley and chives, truffle honey goat cheese, and roasted baby beets and candied honey-tangerines


Second Course
Parsnip ravioli, brussel sprout leaves, Berkshire bacon, fava beans and shaved parmesan


Main Course
Oven roasted salmon with a preserved lemon relish, spring vegetables and roasted mini potatoes


Dessert
Profiteroles with mint chocolate chip ice cream and warm milk chocolate sauce with 
French Press Coffee Service

Hor D'oeuvres

Four Course Dinner

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Tim LaBant Catering, LLC.

by The Schoolhouse at Cannondale