CATERING MENU
We strive to provide our customers with their version of the best menu they wish to offer their guests for any occasion.
since we can’t list a menu of all there is, here are some suggestions from our Chefs, Denise and David.
Hors d’oeuvres
Each bite of an appetizer from Chattown Catering is lovingly crafted by the hands of our chefs. Meaning each bite, be it 100 or 1,000 of them, is touched by the gloved hands of their creators! They may be small, but they are HUGE in flavor!
Bruschetta
Roma tomatoes, fresh basil, and mozzarella cheese served on a crunchy baguette
Charcuterie SKEWERS
An assortment of aged hard and soft cheeses served with fruit and a variety of gourmet crackers
Tortellini Skewer
Tortellini, mozzarella, Tomatoes, and basil drizzle with olive oil
Bacon Wraps
Shrimp or artichoke hearts wrapped in bacon and served on a skewer
Caprese Baguette
Homemade tomato compote with fresh basil and mozzarella
Shrimp and Andouille Sausage
Shrimp and our homemade andouille sausage are grilled and served with a selection of mustard for dipping
Cucumber Cups
Cucumber slices hollowed out and filled with a dip made with shrimp or salmon
CAPRESE
Skewers of cherry tomatoes, fresh basil, and mozzarella drizzled with olive oil and a vinaigrette glaze
Tangy Eggplant Hummus
Roasted eggplant,with tahini and olive oil served with pita chips for dipping
Stuffed Mini-Bell Peppers
Liver, brandy, capers and shallots blended smooth and served with bagel chips
Chicken Salad
Maytag blue cheese, bacon and mascarpone cheese blended creamy and served with homemade bagel chips
Crab Dip on French Bread
Slices of bell pepper, celery and green onions rolled in ham, turkey or pastrami and served with a garlic and cilantro aioli
Baked Macaroni Bites
New Orleans-style baked macaroni and cheese served in bite-sized portions
Stuffed Artichoke Hearts
Artichoke stuffing is made of onions, garlic, celery, mixed Italian bread crumbs, and Parmesan cheese on top of a quartered artichoke heart. Served with a tangy horseradish aioli.
Brie Cheese with Raspberry Compote
A phyllo cup filled with melted brie cheese and topped with freshly-made raspberry compote. A chopped mint leaf on top completes the dish.
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Our is made from scratch and slow-smoked on the grill. Sliced and served with a variety of mustard for dipping.
Shaved Filet with Caramelized Onions on Baguette
Perfectly cooked filet served on a baguette smeared with creamy horseradish sauce and finished with caramelized onions and blue cheese crumbles.
Carnitas Cup
Phyllo Cup with slow cooked roast, onions, cilantro, and a dallop guacamole
Veggie Cups
shot glass with homemade Ranch Dressing and assorted fresh vegetables.
Roast Beef Debris and Gravy served on a Homemade Biscuit
Roast beef slow-cooked in its own gravy and served on a homemade biscuit with a dollop of butter
Crab Cakes
Lump crabmeat mixed with the New Orleans trinity (bell pepper, onion and celery), garlic, bread crumbs, Parmesan cheese and a touch of mayonnaise, then baked to golden-brown perfection
Meatball Skewers
A homemade meatball on a skewer topped with a mound of spaghetti and served with our own homemade tomato compote
Shrimp and Grits
Creamy New Orleans Style Grits topped with 2 sauteed shrimp
Cantaloupe Skewer
Cantaloupe, Mozzarella, Prosciutto, Basil with Balsamic Drizzle
Vegetables
At Chattown Catering, our vegetable options feature only the freshest vegetables prepared and presented in a variety of different ways. Whether you choose our roasted Creole Green Beans with Bacon and Onions, our Honey-Grilled Brussels Sprouts, or a platter of Mixed Grilled Vegetables, you can be certain that the ingredients are fresh, and the preparation will be filled with intense, delicious flavors!
Grilled Veggies
An assortment of fresh vegetables is grilled, then brushed with a dressing of olive oil, oregano, rosemary, basil, thyme, fresh parsley and a balsamic vinaigrette glaze
Grilled Brussels Sprouts
Halved Brussels sprouts, topped with Parmesan cheese, and baked, then finished with a drizzle of balsamic glaze
Sweet Potato Wedges
Sweet potatoes are cut into wedges, baked, and coated with honey
Stuffed Zucchini Logs
A stuffing of zucchini, bell pepper, onions, celery, garlic, Italian bread crumbs and Parmesan cheese stuffed into a hollowed-out zucchini half and baked
Honey glazed Carrots
Fresh asparagus is wrapped in prosciutto and grilled, then finished with a drizzle of balsamic glaze
Succotash
A traditional American dish made of lima beans, grilled sweet corn, red bell pepper, onions, and garlic cooked down with chunks of ham
Creole Green Beans
Onions were sautéed in bacon fat and poured over fresh, whole green beans. Crumbled bacon is added, and the entire dish is sprinkled with brown sugar and baked
Seasonal items
A stuffing of grilled onions, celery, garlic and Italian bread crumbs served on top of an artichoke heart quarter and sprinkled with Parmesan cheese
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Soups
Every one of our soups begins with homemade stock and is then filled with fresh ingredients to create the most aromatic, flavorful soups that are light, hot, and filling! If you don’t see something, just ask us we create custom soups.
Baked Potato Soup
A creamy potato soup with cheese, bacon and chives
Tortilla Soup
A cream-based soup with chicken, fresh vegetables, tomatoes, avocado, and bell peppers topped with crunchy tortilla strips and a dollop of sour cream
Chicken Noodle Soup
Sauteed onions, garlic and celery were cooked down in our homemade chicken stock and finished with roasted chicken and egg noodles to make it hearty
French Onion Soup
Grilled red onions cooked down to a sweet, caramelized consistency, mixed with beef stock, and topped with Gruyère cheese and toasted French bread crouton
Chicken and Andouille Sausage Gumbo
One of our favorites! Made with our own homemade andouille sausage. We start with a dark roux, then add the trinity, okra, homemade chicken stock, and roasted chicken. Served over freshly cooked white rice
Crabmeat and Brie Soup
Creamy brie cheese melted in cream and milk and finished with lump crabmeat
Meats
Our selection of meats ranges from the commonplace to the extravagant! So, if chicken is your choice or steak is your pleasure, we can prepare and present those to you and your guests in a variety of ways! If you like a bit more flash in your pan or seafood is your desire, we offer a full range of choices, including scallops, gulf shrimp, and salmon! If you don’t see something, just ask us we create everything fresh.
Rosemary, Butter, and Garlic Grilled Sirloin
Sirloin marinated overnight, then grilled on an open fire to medium rare and topped with a garlic beef sauce
Standing Rib Roast
A rib roast coated with a mixture of salt, pepper and fresh parsley is then cooked until the perfect crust forms on the outside yet remains medium-rare on the inside. Served with au jus
Short Ribs Braised in Red Wine Sauce
Short ribs braised in a ragù of garlic, Roma tomatoes, red wine and Dijon mustard until fall-off-the-bone tender. Served atop your favorite pasta or rice
Garlic Parmesan Chicken
Herb-crusted chicken breasts braised in a mixture of butter, olive oil, Marsala wine and mushrooms
Creamy Herbed Chicken
Pan-fried chicken breast, placed in a creamy sauce made of fresh herbs with half-and-half
Lemon-Picatta Chicken
Fresh chicken breasts are pounded until tender then dredged in flour and pan fried to crispy served with a Lemon-Picatta sauce made from lemon sliced, lemon juice, capers and white wine
Beef Tenderloin with Veggies
Beef tenderloin is marinated in red wine, balsamic vinegar and brown sugar, then stuffed with a mixture of garlic, fresh parsley, salt and pepper. It is then roasted to perfection in the oven and served with a mushroom au jus
Herb-Crusted Pork Tenderloin
A pork tenderloin coated with olive oil and a herb mixture of thyme, oregano, basil and rosemary roasted in the oven to a crusty goodness
Lasagna
Lasagna noodles are layered with a mixture of three meats, red sauce and a cheese mixture of ricotta and Parmesan cheese, all topped with fresh parsley, basil, and sliced mozzarella. This can also be served as a vegetarian option
Dijon Crusted Salmon
Salmon brushed with Dijon Mustard, Honey, and Soy Sauce, marinated overnight, and baked
Chicken Marsala
Herb-crusted chicken breasts braised in a mixture of butter, olive oil, Marsala wine and mushrooms
Creole Chicken
Chicken breasts are pan-fried until golden brown on the outside, then braised in a liquid starting with a brown roux and containing red wine, beef stock, sautéed onions and bell peppers, and topped with a variety of chopped herbs
Starches
When you think of starch, you often you think of a rice or potato dish to serve as a filler next to a main course. The difference with our starches is that they can stand alone. Be it our New Orleans-style baked macaroni and cheese or Granny’s Dirty Rice, our freshly prepared starch dishes are flavorful and hearty and can stand alone or stand out on any plate! If you don’t see something, just ask us we create everything fresh.
Wild Rice and Orzo Salad
A mixture of orzo, wild rice, currants, three colors of bell peppers, pistachios, and dried cranberries, topped with a Dijon and balsamic vinegar dressing
Granny’s Dirty Rice
White rice cooked fluffy in onion soup and beef consommé and topped with butter and sliced mushrooms
Mushroom Risotto
Risotto, slow-cooked in chicken stock and with mushrooms
Baked Ziti
Baked ziti. a vegetarian option
New Orleans-Style Baked Macaroni & Cheese
Bucatini noodles are baked in a custard of eggs and cream, then topped with fresh cheese
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Garlic-Mashed Potatoes
Yukon gold potatoes peeled, cubed, and boiled. Mashed with fresh garlic, cream cheese, sour cream, and butter. Whipped to a creamy substance.
Scalloped Potatoes
Russet potatoes are sliced and layered in a pan, with fresh garlic, cheese, and heavy cream. Baked to a creamy, bubbly casserole.
Roasted New Potatoes
New potatoes were cut in half. Drizzled with olive oil, salt and paper. Roasted to a golden brown.