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Buffet Reception II


Buffet Reception II


PASSED HORS D’OEUVRES

Choose six Hors D’oeuvres from our list



AT THE BUFFET


Roasted Lamb with Sweet Pea Risotto

loin of lamb with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers with a rosemary jus


Chesapeake Crab & Watermelon

jumbo Maryland lump crab tossed with golden and red watermelon, Thai basil, sweet Baby Girl tomatoes and first pressed olive oil


Herb Roasted Breast of Chicken

with a truffled potato galette in a tarragon sauce


White & Green California Asparagus

with navel orange segments and toasted pine nuts


Heartland Salad

lentils, quinoa, wheat berry and bulgur salad with sun-dried cherries, scallions, and balsamic vinaigrette


Garden Green’s

mizuna leaves, watercress, Thai basil, red leaf lettuce, carrots, ruby radishes, cucumbers, pickled ginger and sprouts tossed with a sesame soy vinaigrette, crowned with crispy onion sticks


Vegetable Focaccia

hearth-baked focaccia bread crowned with Napa Valley goat cheese and the market’s freshest vegetables


 Bread Basket

with sweet butter


DESSERT


The Wedding Cake

a custom cake designed to grant your wishes

Chocolate Dipped Dried Fruit and Assorted Truffles


COFFEE AND TEA STATION


gourmet roasted coffee and teas with whipped cream, cinnamon, cocoa powder, honey and sugar swizzle sticks