St. John's College Wedding Guide

Catering

by

Bon AppĂŠtit

Your perfect setting

Congratulations Thank you for choosing Catering by Bon Appétit.

While you may be familiar with our on-campus cafés, you may not know that Bon Appétit was actually founded as a catering company. We have catered events for five to 5,000, from cookies and tea to a five-course black tie event. You and your guests will benefit from the experience and knowledge we have gained from the 100,000 events we have catered.

Our experience has taught us to pay great attention to the quality of our food preparation, presentation, and service. At Bon Appetit, our team of culinary professionals is sure to make your event a memorable one! Utilizing the freshest ingredients, we take an old fashioned approach to food. We make everything from scratch!

From soups, salad dressings and

marinates, to hors d’oeuvres, entrees, desserts and breads, everything is made right in our kitchens. You will find we utilize only the freshest vegetables, herbs, meats and seafood, prepared with creativity and passion, and presented with style and elegance.

We are proud to share with you the following menus and ideas: however, they represent only a starting point. Our hallmark is custom menu design and I would be delighted to create an original menu for you. Thank you and we look forward to working with you to plan a successful and memorable event!

- Bon Appétit Catering Team

Hors D’oeuvres Hors d’oeuvre Displays

Chef ’s Local Artisan Cheese and Fruit Display Garnished with dried fruits, seasonal berries, and red flame seedless grapes served with assorted crackers and flatbreads Mediterranean Meeze Display Chef ’s house made hummus, tabbouleh and roasted red pepper dips served with stuffed grape leaves, assorted olives and sweet bell peppers, cucumber coins, roasted zucchini & squash coins, & grape tomatoes accompanied by toasted herbed pita chips and rosemary focaccia triangles

Chef ’s Antipasto Market Table

Prosciutto, pepperoni and salami wedges served with sliced fontina cheese, Miniature pesto mozzarella balls

Traditional hummus and lemon-cilantro hummus spreads

Assorted cordoba olives, roasted red pepper strips, artichoke hearts, marinated button mushrooms, grilled asparagus and cucumber rounds. Herbed crostini and sliced focaccia wedges

Oyster Bar

Maryland Oysters (Rappahannock River Oysters, Stingray Oysters or Olde Salt Oysters) with cocktail sauce, melted butter, tabasco, and fresh lemons

Hors D’oeuvres Butlered Hors d’oeuvres Tomato Gorgonzola Bruschetta

Diced tomatoes and crumbled gorgonzola cheese on herbed bread crisps, drizzled with roasted garlic oil

Vegetable Ratatouille Tartlettes

Coconut Shrimp

Coconut battered large shrimp served with mango chutney dipping sauce

Miniature Maryland Crab Cakes Maryland crabmeat pan-fried and served over Bremmer wafer with Old Bay Cream

Locally grown garden vegetables sauteed with fresh herbs in a flaky phyllo cup

Maryland Crab Dip Toast Points

Shiitake Chopsticks

Ahi Tuna Spoons

Locally grown shiitake mushrooms with garlic, ginger, red chilies and cilantro in a spring roll with raspberry hoisin dipping sauce

Chef ’s Sate Skewers

Soy and ginger marinated chicken Adobo chili shrimp, or Triple mustard coated beef tenderloin

Chef ’s Cocktail Phyllo Cups

Moroccan spiced chicken with pine nuts Spiced shrimp with mint and feta Wild mushroom and brie

Seasoned sweet jumbo lump crabmeat served over Old Bay toast points Sesame crusted tuna over organic seaweed salad with ginger-wasabi aioli Tomato Mozzarella Skewers Herbed bocconcini with sweet red and yellow tomatoes, basil oil drizzle and sea salt sprinkle on bamboo skewers Mini Antipasto Bites Sicilian olive anitpasta on mini grilled ciabatta

Stuffed Mushrooms

Mother Earth Organic Mushrooms stuffed with local organic baby spinach and Firefly Farms chevre

Deviled Eggs (Cage-Free)

Mustard spiced deviled Springfield Farms eggs with freshly grated horseradish and black pepper

Barbeque Chicken Bites

Thai barbecue chicken breast medallions marinated in garlic, coconut milk, soy and ginger

Dinner Stations Dinner Stations Selection A

Dinner Stations

Buffet Stations beautifully enhanced with locally grown fruits, vegetables, and herbs

Buffet Stations beautifully enhanced with locally grown fruits, vegetables & herbs

Buon Appetito Fresh caesar salad with shaved parmesan, house-made Firefly Farm chevre croutons served with house-made caesar dressing Local all-natural chicken stuffed with fresh mushrooms, herbs, and local cheese served in Marsala wine sauce Local farmhouse vegetable lasagna (locally grown garden vegetables sautéed with baby spinach and local ricotta cheese, grated fresh mozzarella and parmesan cheeses with house-made marinara sauce) Chef ’s house-made tuscan focaccia bread and garlic herb bread sticks

Grill Delight

Kashmir lamb kabobs, Jamaican beef kabobs and Jerk chicken kabobs Served atop a bed of rainbow swiss chard

Asian Sauté

Down Home

Nature’s BBQ

From

Thai vegetable salad with miso dressing

Fresh garden greens with nectarines and chopped walnuts tossed in a raspberry vinaigrette

Fresh mixed greens with sweet corn, tomatoes, avocado & red onion served with creamy ranch, roasted garlic & sweet onion and balsamic vinaigrette

Big City Farms mixed garden greens with cucumbers, shredded carrots, grape tomatoes and crunchy croutons with creamy ranch and light Italian dressings

Carved grilled cowboy bison farm flank steak served with horseradish-chipotle sauce

Grilled wild pacific teriyaki glazed salmon with spinach and soy beurre blanc

Memphis dry rubbed local all-natural grilled chicken breast with tomato-onion chutney

Char grilled Roseda Farms skirt steak with chipotle herbed butter

Sautéed Thai chicken and ginger garlic shrimp

Farmers market marinated and grilled vegetables (asparagus, portobello mushrooms, petit pan squash & zucchini, sweet bell peppers, baby carrots, red onion wedges, plum tomatoes and broccolini)

Sautéed Asian vegetables (Bok choy, carrots, mushrooms, peppers, water chestnuts and onions)

Wild rice blend with dried cranberries and toasted almonds

Chef ’s naan and roti flatbreads

Chef ’s house-made fresh rosemary ciabatta bread

Dinner Stations Selection B

Sesame peanut noodles and coconut jasmine rice

Local all natural rotisserie chicken and house smoked grilled lancaster county pork chops 5-Spoke cheddar macaroni and cheese Seasoned rustic mash of sweet apple medley Garden green bean sauté Chef ’s house-made roasted corn and pepper biscuits and sweet corn bread

House cut sweet potato wedges sprinkled with sea salt Roasted baby vegetable mélange topped with herbed lime zest House-made roasted corn & red pepper biscuits, sweet corn skillet cake and country rolls

the

Grill

Roasted new potatoes with parsley Grilled green and white asparagus spears with sea salt House-made artisan breads and assorted rolls

Dinner Stations Dinner Stations Selection C

Stations beautifully enhanced with locally grown fruits, vegetables, and herbs

Dinner Selections Seated Served

Baskets of house-made artisan breads and rolls, herbed butter rosettes, and locally roasted coffee, tea service.

Chef’s Shortplate

Maryland Sea

Golden Arena

Salad Selections

Package A

Package B

Pan seared local golden tilefish rubbed with Caribbean jerk spices over a cilantro and green chile polenta cake, served with white asparagus and topped with sweet corn emulsion

House-made traditional and Southwestern crab cakes prepared tableside and served with spicy cocktail sauce, Cajun remoulade and cilantro herb aioli

Steamed pork dumplings and locally grown wild mushroom dumplings served with Ginger-Soy dipping sauce

Locally grown fresh field greens with sliced strawberries, mandarin oranges, a baked Firefly Farm goat cheese crouton with balsamic vinaigrette

Grilled lemon pepper local chicken, 5-Spoke Creamery cheddar potato gratin and sautéed baby vegetables

Spicy cumin Roseda beef kabobs with hoisin peanut sauce

Mesclun greens with nectarines and toasted pine nuts, drizzled with raspberry vinaigrette

Horseradish and potato crusted Chesapeake grilled rockfish stuffed with fresh spinach and herbs, served with 5-Spoke cheddar potato gratin and green beans

Ginger chicken and Asian vegetable wok Stir-Fry served with fried rice (served in mini to-go boxes)

Organic baby arugula with julienne tomatoes, red onion, avocado slices and roasted garlic vinaigrette

OR Pan roasted Maryland rockfish with locally roasted corn flan andherb fingerling potatoes, topped with roasted heirloom tomato and fennel drizzle

Mesclun and field greens with julienne carrots, roasted red and yellow peppers, and heirloom tomatoes drizzled with balsamic vinaigrette Roasted corn, black bean, and cilantro relish Seasoned cocktail shrimp served with traditional Bloody Mary mix in a shot glass

Vegetarian Selection Spanish Vegetarian Pie with spinach, peppers, tomatoes, olives and red pepper coulis baked in puffed pastry Local Farmhouse vegetable rotini with local ricotta, house-made spinach pasta and rainbow Swiss chard

Local roasted chicken breast stuffed with sundried tomato pesto, baby spinach, and cherry glan chevre ricotta with herbed rice timbale and baby vegetables Lemon pepper seared Maryland farm raised tilapia served with wilted greens and petite pan roasted summer vegetables Basil pine nut pesto crusted wild pacific salmon with wilted leeks and braised local mushrooms, drizzled with pan herb jus Pan seared Maryland tilefish with roasted tomato, herb relish with creamy Yukon gold chive and sour cream mash, and sautéed broccoli raab with garlic

Chesapeake Bay wild rockfish topped with crab imperial, served with rainbow Swiss chard, roasted corn and heirloom tomatoes Au poivre crusted tenderloin of beef with mashed root vegetables, field mushroom ragout and mushroom bordelaise sauce Grilled grass-fed NY strip steak with roasted new potatoes, wild mushrooms, baby carrots, and ovendried tomatoes with red wine jus Herb and chicken stuffed duck breast roulade with root vegetable mash and batonnet baby vegetables

Estimated

Desserts & Beverages Cost Breakdown Dessert and Coffee Stations Includes locally roasted coffee and tea service Chef ’s House-made Local Fruit Pies Selection may include apple, peach, cherry, strawberry, blueberry, blackberry, strawberry rhubarb, or mixed berry Chef ’s House-made Miniatures Selection may include fruit tarts, chocolate truffles, pecan diamonds, cream puffs, lemon madelines, raspberry ganache tarts, or opera cakes Ice Cream Sundae Bar Hand scooped vanilla and chocolate ice cream served with a selection of toppings to include hot fudge, hot caramel, strawberries, sprinkles, chopped peanuts, chopped M&M candies, chocolate chips, cherries, and whipped topping

Beverage Service Hot Coffee Service Locally roasted regular and Swiss water decaffeinated coffee Assorted gourmet teas Raw sugar, sweeteners, half and half and skim milk Non-Carbonated Beverage House made aqua fresea (strawberry-pomegranate, raspberry-watermelon, cantaloupe-lime, or mixed berry) with chilled lemonade & fresh brewed iced tea

Soda and Mixer Bar

Coke, Diet Coke, and Sprite Mountain Valley sparkling and spring waters, club soda, tonic water, ginger ale, sour mix, orange, cranberry, pineapple juice, and bar fruit

Beer and Wine Bar

Coke, Diet Coke, and Sprite Mountain Valley sparkling and spring waters Domestic and imported bottled beers including Yuengling, Amstel Light and Local maryland brew chardonnay and shiraz/ merlot wines

Full Bar

Vodka, gin, rum, scotch, bourbon, rye whiskey, tequila, triple sec, and sweet & dry vermouths Domestic and imported bottled beers Chardonnay and shiraz/ merlot wines Club soda, tonic water, g inger ale, sour mix, orange, cranberry, pineapple juice, and bar fruit Coke, Diet Coke, and Sprite Mineral and spring water

Hors d’oeuvres

Dinner Station Options

Desserts

Cheese and Fruit Display $7.50/pp Antipasto Market Display $9.00/pp Maryland Shucked Oyster Bar $7.00/pp Mediterranean Mezze Display $7.00/pp

Includes china, flatware and linen napkins Selection A Option $22.95/pp Selection B Option $27.95/pp Selection C Option $28.25/pp

Butlered Hors d’oeuvres

Seated Served Dinner

Chef ’s Miniature Dessert Sampler $5.95/pp Chef ’s House-made Pie Station $4.95/pp Ice Cream Sundae Bar Station $4.95/pp Non-Carbonated Bar $4.25/pp Soda and Mixer Bar $4.25/pp

Choice of 3 Items $10.50/pp Choice of 5 Items $15.50/pp

Includes salad selection, vegetarian selection, bread and rolls, ice water and coffee service with china, flatware, stem glassware and linen napkins Dinner Selections Package A $37.95/pp Dinner Selection Package B $47.50/pp

Labor Charges For station chefs and wait staff (based upon 4 hour event) Uniformed Personnel $150.00

and

Beverages

Beer and Wine Bar $9.95/pp Full Bar Service $17.95/pp Maryland Sales Tax 6% Gratuity 18%

Catering by Bon AppĂŠtit 60 College Avenue Annapolis, MD 21401 410. 295. 6925 sylvia.wilkerson@cafebonappetit.com sylvia.wilkerson@sjca.edu

CafeBonAppetit.com