Hors Doeuvres - Catering by Windows.pdf

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               weddings by windows
                                                                                                         weddings going

                      Breathe                                                                            8 Windows Catering Company is a Certified Green Restaurant®. The Green Restaurant
don’t forget to
                                                                                                         Association is a nationally-recognized, non-profit organization that has set industry standards
                                                                                                         for restaurants and caterers to become more environmentally responsible.
8 Yes, breathe. Here at Windows Catering Company, we know that planning your dream                       Windows was evaluated on the following environmental categories:
wedding can seem quite overwhelming, but it doesn’t have to be. It just takes a planning partner         • Water Efficiency
who will listen carefully and ensure that your distinct vision is reflected in every detail. Whether
                                                                                                         • Waste Reduction
your ideal affair is an opulent seated dinner or a coastal buffet served al fresco, we will do all the
work to make it your personal expression.                                                                • Recycling
                                                                                                         • Sustainable building materials
8 We will guide you through the entire planning process from selecting an event site, to renting         • Sustainable food
equipment, choosing decorations and floral arrangements to designing the perfect menu.
                                                                                                         • Disposable products

8 If you are already working with a wedding planning company, we will work together with                 • Chemical and pollution reduction
them to ensure all the details are taken care of.                                                        8 In addition to being a GRA-certified “green” caterer, we are committed to supporting local
                                                                                                         purveyors seasonally, for our fruits, vegetables and proteins. A few of our sources for high-quality,
                                                                                                         environmentally-friendly ingredients include:

outstanding                                                                                              • Arnold Farms
                                                                                                         • Cole Berry Farms
                                                                                                         • Ayershire Farms
8 We treat cuisine as an art form, with your taste as a key ingredient. Perhaps that translates into
a rehearsal dinner of an Asian-themed fare reminiscent of your first date, or a jazz cocktail hour       • Leone Produce
that hits a high note with a raw bar of fresh, local seafood. Maybe you’ve imagined a wedding cake       • Rinehart Orchard
infused with the tropical flavors of your honeymoon destination. No savory dish or confection is         • Parker Farms
impossible in the deft hands of our executive chefs.
                                                                                                         • Donald Myers Produce                8 Talk to your wedding designer to learn more about our
8 Our award-winning culinary masters will work with you to create original menus that tickle             • Sanderson Farms                     "green" certification and environmentally-friendly practices.
your taste buds and honor your most treasured traditions. The sample menus included in this brochure
are mere starting points. We encourage you to dream with us.

a matter of
8 Founded by Henry Dinardo, one of the Top 25 Chefs in America by Food & Wine
Magazine, and Carol Dinardo, a former Watergate Hotel Executive, Windows Catering
Company has been creating one-of-a-kind weddings for more than 25 years.

8 Our team of culinary experts is led by Executive Chef Pasquale Ingenito, Culinary Institute of
America alumnus with over 30 years of experience, and Executive Pastry Chef Laurent
Lhuillier, National Pastry Team Champion and Medalist at the World Pastry Championship.
                                hors d’oeuvres                                                                                              hors d’oeuvres
    The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide.              The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide.

                  Shellfish                                              Canapés                                                Poultry                                    Vegetable and Cheese
Lobster Grilled Cheese                                  Applewood Smoked Salmon Flowers                      Chicken Samosas                                        Artichoke Fritters with Shallot Aioli
buttery grilled sandwiches with fontina cheese          salmon rosettes on toasted pumpernickel              minced chicken breast blended with ginger, garlic,     artichoke hearts fried in herb batter, dusted with Parmesan
and lobster meat                                        triangles with mango relish                          tomato, and Indian spices folded in crisp phyllo       cheese and served warm with lemon wedges and shallot aioli
                                                                                                             leaves with cilantro dipping sauce
Lobster Pineapple                                       Tuna Nicoise                                                                                                Pissaladière
sliced Maine lobster tail and roasted Hawaiian          seared tuna on baby ficelles                         BBQ Chicken Sliders                                    roasted flatbread with black olives, caramelized onion and
pineapple on a knotted bamboo skewer                                                                         breast of free-range chicken marinated with            roma tomatoes
with a sesame-soy vinaigrette                           Shrimp with Cucumber and Dill                        house-made barbecue sauce, served with
                                                        on a brioche round                                   coleslaw on a ping pong bun                            Portobello Sliders
Chesapeake Crab Crisps                                                                                                                                              mini mushroom burgers with Asiago cheese
lump crabmeat salad with red pepper and                 Sesame-Crusted Thai Chicken Salad                    Lemon Chicken                                          on rosemary buns
celery leaves on Old Bay potato chips                   on white bread triangles with black and white        grilled chicken breast with lemon thyme and sweet
                                                        sesame seeds                                         roasted garlic, with agave mustard dipping sauce       Provencal Tartlets
Windows’ Signature Crab Cake                                                                                                                                        confit of heirloom tomato tartlets with Pernod cream
with cornichon remoulade                                English Cucumber & Boursin Cheese                    Chicken Satay
                                                        with watercress on marbled bread                     grilled free-range chicken breast marinated in Asian   Caprese Pipette
Ebi Shrimp                                                                                                   spices, on bamboo skewers with Indonesian peanut       cherry tomatoes, basil and a liquid blend of mozzarella
Black Tiger shrimp glazed with a miso aioli             Bucheron Goat Cheese and Yellow Pear Tomato          sauce
                                                        with arugula on a brioche toast point                                                                       Roasted Peewee Potatoes
Bacon-Wrapped Diver Scallop                                                                                  Coconut Chicken                                        sea salt roasted heirloom fingerling potatoes, passed in
diver scallop wrapped in peppered bacon on a
sweet potato pancake
                                                        Veal Oscar
                                                                               Meat                          breast of chicken in toasted Hawaiian coconut
                                                                                                             with orange blossom honey mustard sauce
                                                                                                                                                                    paper cones

                                                        veal, asparagus and crabmeat served in a demitasse                                                          Garlic and Gorgonzola Mashed Potato Cigars
                                                                                                             Grilled Chicken Bruschetta
                                                        spoon with Béarnaise sauce                                                                                  Idaho potatoes and blue cheese in crispy phyllo pastry
                        Fish                            Pomegranate Lollipop Lamb Chop
                                                                                                             chicken breast with Parmesan and Asiago cheeses,
                                                                                                             balsamic marinated tomato and sweet basil on
                                                                                                             toasted focaccia
                                                                                                                                                                    with chive crème fraîche

                                                        baby lamb chops marinated and served with                                                                   Sweet Basil Beignet
Strawberry Tuna                                         pomegranate mint sauce                                                                                      crispy, warm fontina cheese puffs with fresh Italian basil
Ahi tuna rolled in black and white sesame seeds                                                              Magret Duck Flapjacks                                  and sun-dried tomato dipping sauce
topped with a Driscoll strawberry cloud,                Prosciutto Purses                                    hoisin barbecued duck breast on sweet corn pancakes
drizzled with balsamic vinegar syrup                    filled with mascarpone cheese and a drizzle          with sour cherry compote                               Vermont Grill
                                                        of truffle oil tied with a chive ribbon                                                                     grilled Vermont cheddar cheese sandwiches with
Rockfish Sandwich                                                                                            Strawberry and Foie Gras                               vine-ripened tomato
wild rockfish flan sandwiched between                   Beef Tataki                                          California strawberries with Hudson Valley foie gras
crisp wonton sheets with lobster mayonnaise             loin of beef seared to a medium rare sliced thin                                                             Smoked Gouda Tart
                                                        with ponzu vinaigrette on an endive spear            Bob White Quail Egg                                    Gouda cheese and toasted pine nuts baked in a mini
Norwegian Lollipop                                                                                           poached quail eggs on buttered brioche with
smoked salmon, roasted nori seaweed pinwheels           Grilled New York Sirloin                                                                                    tartlet with Granny Smith apple compote
                                                                                                             gold leaf and American Sturgeon caviar
resting in wheatgrass with chive and dill crème fraîche slices of New York strip on whole grain toast with
                                                        Maytag blue cheese and tomato jam
Shenandoah Smoked Trout
smoked trout on European cucumber rounds                Short Rib Sliders
with horseradish crème fraîche                          braised beef short rib on mini buns with
                                                        horseradish cream
Ossetra Caviar on Potato Crisps
fresh ossetra caviar on waffle potato chips             Roast Beef Crostini
with sour cream and snipped chive                       rare beef tenderloin and baby arugula on toasted
                                                        ficelle with an artichoke-red pepper relish
                         plated first course                                                                                         plated first course
     The following items are a sampling of first courses that Windows Catering Company can provide.               The following items are a sampling of first courses that Windows Catering Company can provide.

                                             Antipasto Strudel                                                                                  Maine Lobster and Mango Martini
layers of flaky pastry filled with grilled Mediterranean vegetables, artichoke hearts, imported black olives,      medallions of Maine lobster on a tropical jicama-mango salad tossed in orange honey blossom
    fontina cheese and fresh herbs, baked until golden and served with a roasted yellow pepper sauce            and lemongrass vinaigrette, presented in a martini glass with Belgian endive and miso-sesame pletzel

                                        Artisanal Baby Lettuces                                                                               Maryland Crab and Corn Tower
   local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple cream cheese,              Maryland crab and corn tower with mache, frisee and micro basil salad, Madeira-tomato vinaigrette
                          roasted tomato vinaigrette and toasted date nut bread
                                                                                                                                                          Seafood Agnolotti
                                        Baby Vegetable Salad                                                         crescent-shaped pasta filled with three cheeses and tossed with lobster, shrimp and scallops
                  composed salad of black radish, baby carrots and baby zucchini with                                            in a delicate roasted garlic cream sauce with a chiffonade of basil
            roasted wild mushrooms and a black truffle goat cheese parfait, wild flower petals
                                                                                                                               Glazed Diver Sea Scallops with Chorizo and Rock Shrimp Risotto
                             Heart-Shaped Beet and Goat Cheese Gateau                                                 clementine glazed sea scallops served over creamy risotto with chorizo and rock shrimp,
        thin heart-shaped slices of roasted beets layered with Bûcheron goat cheese, with endive,                                       finished with poblano and piquillo pepper emulsion
           navel orange segments and fresh Black Mission figs with a burnt orange vinaigrette
                                                                                                                                             Lobster Pumpkin Bisque En Croute
                                    Compressed Watermelon Salad                                                           Maine lobster blended with pumpkin in a creamy broth topped with puff pastry
                     steakhouse cut New York strip on compressed watermelon with
                           pickled red onion and crumbled Maytag blue cheese                                                                  Metzer Farm Magret Duck Prosciutto
                                                                                                                                 proscuitto style duck breast and sweet cantaloupe on micro greens
                                   Organic Chioggia Beet Salad                                                                    with sun-dried blueberry vinaigrette and farmer’s cheese crostini
                Humboldt Fog goat cheese, arugula, black tahini, and Ruby Red grapefruit
                          with champagne vinaigrette and olive bread toasts                                                                              Beet Ravioli
                                                                                                                           creamy goat cheese sandwiched between thinly sliced roasted beets presented
                                             Sweetheart Salad                                                                     with orange supreme, micro greens and walnut oil vinaigrette
                  frisee and bibb lettuce tossed with rose petals and edible nasturtiums,
                           drizzled with a rose-scented champagne vinaigrette
                                   plated entree                                                                                               plated entree
    The following items are a sampling of main courses that Windows Catering Company can provide.                   The following items are a sampling of main courses that Windows Catering Company can provide.

                                       Poultry / Pork                                                                                                 Fish/Seafood
                                                                                                                                                           Gambas al Ajillo
                                             Chicken Roulade                                                   pan roasted Spanish garlic shrimp on soft polenta with Maryland crab, grilled zucchini, spiced shrimp broth
          medallions of farm raised breast of chicken filled with spinach and shiitake mushrooms,
          served with a wild mushroom sauce, accompanied by an apple-shaped potato croquette,                                              Grilled Virginia Trout on Sweet Onion Crepes
        California green asparagus, baby carrots and roasted red peppers, with a tarragon beurre blanc                       grilled smoked trout on sweet onion crepes, mustard greens, horseradish broth
                       Breast of Chicken with a Wild Mushroom and Herb Crust                                                                        Paprika Dusted Alaskan Halibut
  pan seared chicken breast, garlic mashed potatoes, roasted zucchini, sun-dried tomato and artichoke ragout     roasted filet of halibut with baby French beans, oven-dried roma tomatoes and crisp potato-leek cakes
                                           Lemongrass Chicken                                                                                 Tomato, Basil, Mozzarella Stuffed Salmon
        boneless breast of chicken marinated in lemon grass, Thai basil, sweet garlic, a touch of chili,                   salmon filet pocket with fresh buffalo mozzarella, yellow and red tomato concasse,
                         seasoned jasmine rice timbale, watercress, grilled scallions                               basil julienne, micro basil, broccoli rabe, angel hair pasta, and chunky tomato garlic vinaigrette
                                      Farm-Raised Chicken Paupiette                                                                             Japanese Lacquered Filet of Salmon
          filled with golden Mantel raisins, spinach and toasted pignoli nuts set atop a stack of white                    seared Atlantic salmon snap peas, straw mushrooms and rice noodles, miso broth
               and green asparagus with soft polenta mascarpone in a lemon thyme beurre fondue
                                                                                                                                                   Chile and Honey Glazed Snapper
                                   Loin of Pork Stuffed with Dried Fruits                                                            grilled snapper with red pepper, spinach, queso blanco tamale,
             loin of pork stuffed with apricots and prunes, served with a mustard reduction sauce,                                        fava bean and zucchini sauté, ancho chile honey sauce
                                buttered spaetzle and wine-braised red cabbage
                                                                                                                                                      Maryland Rockfish and Crab
                                         Pan-Roasted Pork Chops                                                         citrus dusted, grilled rockfish on Silver Queen corn and lump crab ragout, green beans,
              served on a bed of sauteed Swiss chard with cranberries and corn pudding timbale                             Old Bay peewee potatoes, lightly-spiked Tabasco roasted red pepper tomato cream

                                            Vegetarian                                                                                                       Lobster Ravioli
                                                                                                                                        Maine lobster, ricotta, mozzarella and Parmesan cheeses
                                                                                                                                         with baby corn and green peas, lobster cream sauce
                                       Portobello Mushroom Tower
grilled portobello mushroom cap filed with a sweet potato puree topped with crispy Tobago onion strings,
            with sauteed broccolini florets and roasted red pepper with a wild mushroom sauce

                                             Phyllo Bundle
                       a melange of sauteed vegetables wrapped in a phyllo bundle
                              with asparagus spears and red pepper coulis

                                           Giant Spring Roll
                 with wok fired Napa cabbage, tofu, firecracker peppers and snow pea shoots
                                       with a chile-lime vinaigrette

                                                Pasta Roulade
               pasta pinwheel stuffed with a blend of ricotta, Parmesan and mozzarella cheeses
                                 in a tomato fondue with roasted vegetables

                                 Asparagus and Sundried Tomato Risotto
                         with shaved pecorino cheese under crispy asparagus strings

                                         Saffron Scented Couscous
                          with a tagine of roasted vegetables in a spicy harissa broth

                                     Moroccan Spiced Vegetable Stew
               butternut squash, sweet potatoes, tomatoes and chick peas, served over couscous

                                            Asian Tofu Stir-Fry
                          Szechwan stir-fried Asian greens, sliced tofu, green onion,
                  toasted sesame seeds, ginger, cilantro, red chillies with teriyaki vinaigrette
                                   plated entree
      The following items are a sampling of main courses that Windows Catering Company can provide.
                                                                                                                 “Good food is a
                                          Beef/Lamb                                                              celebration of life”
                              Wood-Grilled Harris Ranch Beef Tenderloin                                                            ~ Sophia Loren
               served with Oregon morel mushrooms, fava beans, California green asparagus,
                               smoked potato puree in a red wine bordelaise

                                           Barolo Beef Tenderloin
                     tenderloin of beef roasted over grapevine on butternut squash farro
                          with baby Brussel sprouts, mushroom Barolo wine sauce

                           Four Story Hill Farm Dry-Aged Prime Rib of Beef
            served with Porcini mushrooms, roasted cipollini onions, California green asparagus,
                                    potato crouquete in a Merlot sauce

                                        Hong Kong Filet of Beef
     on rock lobster chow mein with sesame noodles, bok choy, grilled green onion and roasted peppers

                                      Grilled New York Strip Steak
         with potato Brie pie and a melange of seasonal vegetables with a cracked peppercorn sauce

                                  Pan-Roasted Colorado Lamb Medallions
with arugula and pine nut crust, Mediterranean vegetables and basil polenta cake, with rosemary and thyme jus

                                 Chimney Smoked Hendler Farm Veal Chop
              served with truffled Yukon Gold potato puree, haricot vert, grilled plum tomatoes
                             and creamy chantrelle mushrooms with sauce diable

                              Baby Rack of Lamb on Spring Pea Risotto
  baby lamb chops with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers, rosemary jus

                                         Dual Entrees
                              Roast Tenderloin of Beef and Chicken Roulade
 filet of beef rubbed in rosemary, thyme, garlic and peppercorn, and farm-raised breast of chicken filled with
 Prosciutto ham, Emmenthaler cheese, roasted red pepper and arrowleaf spinach served with Gruyere potato
diamonds and roasted golden beets with a roasted shallot and cremini mushroom sauce and a light basil sauce

                  Maine Lobster Tail and Grilled Coleman Ranch Tenderloin of Beef
    served with herbed stuffed plum tomato, asparagus spears, white corn flapjack with sauce Béarnaise

                         Kobe Beef Short Ribs and Grilled Maryland Rockfish
             Kobe beef boneless braised short ribs and rockfish filet with Yukon gold potatoes,
             oven roasted beets and French green beans with a Merlot sauce and a citrus fondue

                           Sesame-Crusted Chicken with Fire-Cracker Shrimp
              boneless free-range breast of chicken in an orange glaze with fire cracker shrimp,
                              sweet bok choy and long beans with jasmine rice

                         Grilled Snapper Filet and Brioche-Crusted Lamb Chop
                       served on a Mediterranean sauce of chopped tomatoes, onions,
                              black olives and capers, with an eggplant timbale

                                                                                                                  703.519.3500 www.catering.com
                      gourmet desserts
   The following items are a sampling of desserts that Windows Catering Company can provide.   “At the touch of love,
                                                                                               everyone becomes a poet.”
     All desserts are created by Chef Laurent Lhuillier, National Pastry Team Champion and
                          medalist at the World Pastry Team Championship.

                                Buffet Desserts                                                                    ~ Plato

                                 Parisian Opera Cake
almond sponge cake, espresso syrup, coffee-flavored French buttercream, chocolate ganache
                                 Strawberry Fraisier
             almond sponge cake, kirsch mousseline cream, fresh strawberries
                      and sponge crumbs served in a martini glass
                                     Tiramisu Cake
       ladyfingers soaked in espresso and Marsala wine, layered with coffee cream
              and a rich mascarpone cheese mousse,with chocolate garnish
                                     Hazelnut Heaven
                     crisp hazelnut shells filled with Creme De Cassis
                       flavored whipped cream and fresh raspberries
                                  Pear and Caramel Duo
           flourless chocolate cake, caramel mousse with diced poached pears,
                        Tahitian vanilla bavarian and caramel glaze
                                Chocolate Nougatine Tart
                     intensely chocolate with a crunch of peanut brittle
                                 Strawberry Tart
        amaretto almond sweet dough and fresh strawberries with amaretto cream
                                 Mixed Berry Charlotte
                white chocolate sponge cake, mixed berries, vanilla cream
                       and fresh berry center with raspberry glaze

                             Passion Fruit and Mango Pave
        flourless chocolate cake with a mango-passion mousse and an exotic glaze
                                     Peanut Crunch
                          flourless chocolate cake, peanut crisp,
                        dark chocolate mousse and a ganache glaze

                              Hazelnut Cappuccino Torte
            crisp hazelnut dacquoise sponge, French cappuccino buttercream,
                          chocolate cream and toasted almonds
                               S’mores Temptation Cake
                      graham cracker base, homemade marshmallow,
                   milk chocolate cream and dark chocolate mirror glaze

                                 Red Velvet Cheesecake
                       layers of red velvet sponge and cheesecake
                      with cream cheese icing and sour cherry confit

                                Coconut Pineapple Cake
         pineapple and coconut sponge, cream cheese icing with shredded coconut
                          gourmet desserts
      The following items are a sampling of desserts that Windows Catering Company can provide.

                                    Buffet Desserts
                                     Cheesecake Lollipops
             a variety of cheesecake bites dipped in dark or white chocolate coated
             with assorted toppings to include pistachio, chopped nuts and sprinkles

                                            Cake Pops
bite size cakes coated in chocolate served on lollipop sticks; in a variety of cake flavors to include
       coconut, red berry shortcake, pistachio, chocolate decadence, mocha, carrot cinnamon

                                  S’mores on a Stick
      marshmallow cream sandwiched between graham crackers, dipped in dark chocolate

                                          Brownie Pops
                brownie bites half dipped in dark or white chocolate, coated with
            assorted toppings to include pistachio, chopped nuts, sprinkles, or coconut

                                        Cocktail Cones
       small scoops of a variety of homemade ice creams served in miniature waffle cones

                                  Gourmet Cupcakes
                                   Strawberry Shortcake
           white sponge cake with wild strawberry mousseline, chopped strawberries,
                       topped with homemade strawberry marshmallow

                                           Simply Red
          red velvet cake, cheesecake filling and raspberry flavored cream cheese icing

                                          Rocky Road
                 dark chocolate sponge cake with walnuts, milk chocolate cream
                     and dark chocolate buttercream with chocolate shavings

                                   Peanut Butter and Cream
              white sponge cake, raspberry jelly, toasted peanuts and milk chocolate

     white sponge cake with mascarpone cream, coffee soaked ladyfinger and coffee frosting

                                    Exotic Banana Split
coconut and chocolate spongecake, passion fruit cream, exotic caramel bananas and mango icing

                                      American Apple Pie
                   white cake, apple compote, stewed fresh apples in cinnamon
                       and brown sugar, vanilla cream and streusel topping
windows wedding cakes                                                       Build your own wedding cake
   Strawberry and Lime Shortcake                                       Windows Catering Company has been creating wonderful wedding cakes for over 25 years. We strive
                                                                       to create a showpiece that reflects the taste, style and theme of your wedding. Our creativity is endless!
   lime-flavored spongecake, strawberry syrup, vanilla mousseline
          and fresh strawberries with vanilla buttercream

Flourless Chocolate Raspberry Cake                                          Cake Flavros                                                 Cake Fillings
                                                                                   Devil’s Food                                                Peanut Butter
 rich flourless chocolate cake, old-fashioned dark chocolate mousse
                                                                                  Sacher Sponge                                                 Lemon Curd
         and fresh raspberries with chocolate butter cream
                                                                                Marzipan Sponge                                               Espresso Cream
                                                                                Coconut Pineapple                                             Vanilla Bavarian
  White Chocolate Raspberry Cake                                               Lemon Poppy Seed                                             Piña Colada Cream
   layers of white chocolate cake, white chocolate mousse and
                                                                               Flourless Chocolate                                         Citrus Cream Cheese
    fresh raspberries with white chocolate buttercream frosting
                                                                              Olive Oil and Orange                                        Toasted Almond Cream

          Lemon Raspberry Cake                                               Traditional Lady Finger
                                                                            Spiced Carrot and Raisins
                                                                                                                                         Orange Caramel Mousse
                                                                                                                                         Orchard Peach and Cream
 lemon cake filled with lemon curd mousse and fresh raspberries
                                                                            Crisp Almond or Hazelnut                                   Semisweet Chocolate Crunch
                 with lemon buttercream frosting
                                                                           Moist Chocolate Decadence                                   Old Fashioned Praline Cream

      Grand Marnier Golden Cake                                       Steamed Lemon Cream Cheese Sponge                              White Chocolate Ginger Mousse

Grand Marnier flavored cake, vanilla cream and fresh strawberries
                 with lemon buttercream frosting
                                                                       Fresh Fruit Pairing                                                       Icing
            Vanilla Almond Cake                                                        Apricot                                              Traditional Fondant
    vanilla cake, almond cream filling with vanilla buttercream                        Mango                                              Cream Cheese Frosting
                                                                                       Peaches                                               Buttercream Flavors:
             White Chocolate Cake                                                      Rhubarb                                                     Mocha
     layered with fillings of white and dark chocolate mousse                        Strawberry                                                    Orange
             with white chocolate buttercream frosting                                Blueberry                                                   Coconut
                                                                                      Raspberry                                                  Frangelico
Vanilla Blackberry Wedding Cake                                                      Blackberry                                                 Butterscotch
almond spongecake filled with vanilla cream and fresh blackberries                  Sour Cherries                                               Malibu Rum
            with light amaretto whipped cream frosting                             Caramel Apple                                                Zesty Lemon
                                                                                  Exotic Pineapple                                             Grand Marnier
         White Chocolate Pistachio                                               Fresh Citrus Salad                                          Chocolate Coffee
    vanilla and pistachio spongecake, layers of chocolate and              Saffron Honey Poached Pears                                     Semisweet Chocolate
          vanilla mousse with white buttercream frosting
                                                                       Our wedding cake design process begins with understanding your vision. The more details the better -

                      Carrot Cake                                           the fabric on your wedding dress, your wedding invitation, flowers, favorite china pattern, or
                                                                          bridesmaid colors. Ask your event designer to arrange a meeting with our executive pastry chef.
 an old fashioned carrot cake with traditional cream cheese icing
                       plated dinner i                                                     “A heart that loves
                     Passed Hors D’oeuvres
                             Choose six Hors D’oeuvres
                                                                                            is always young.”
                                                                                                   ~ Greek Proverb
                         First Course Choices
                          Choose from one of the following
                                Classic Caesar Salad
                  crisp romaine lettuce with seasoned garlic croutons
           and grated Parmesan cheese served with classic Caesar dressing

                                 Field Greens Salad
             with cucumbers, tomatoes, chèvre cheese and toasted pecans,
                          served with citrus sabayon dressing

                         Endive and Heirloom Apple Salad
                endive, escarole and watercress, smokey French Brie,
           toasted pine nuts, date compote and black mission fig vinaigrette

                         Main Course Choices
                          Choose from one of the following

                                  Sweetheart Chicken
  breast of free-range chicken presented on a heart-shaped crouton with rosemary and
chanterelles and roasted shallot jus with asparagus spears, potato cake and baby carrots

                                    Chicken Marsala
               thinly sliced breast of chicken, sauteed wild mushrooms,
                  baby spinach, artichoke risotto, Marsala wine sauce

                         Balsamic Glazed Breast of Chicken
  farm raised breast of chicken on artichoke ragout accompanied by potatoes Anna,
            grilled fresh green and red peppers with a raspberry reduction

                                The Wedding Cake
                     a custom cake designed to grant your wishes

                       Coffee and Tea Service
                 gourmet roasted coffees and herbal teas served with
                      cream, cube sugar and fresh cut lemons

                                  $32.00 per person
               price estimates are based on a minimum of 100 guests
                          plated dinner ii

                         Passed Hors D’oeuvres
                                                                                                  “Real love stories never
                                 Choose six Hors D’oeuvres
                                                                                                         have endings.”
                             First Course Choices                                                                ~ Richard Bach
                              Choose from one of the following

                                  Artisanal Baby Lettuces
        local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes
           triple cream cheese, roasted tomato vinaigrette and toasted date nut bread

                                Corn and Asparagus Risotto
        a creamy dish of Arborio rice slowly cooked in vegetable stock and white wine,
           fresh corn and asparagus tips, topped with freshly grated Parmesan cheese

                              Barolo Wine Poached Bosc Pear
Barolo poached pear halves on organic baby field greens with a warm Saga Blue cheese timbale,
      applewood smoked bacon baton, red wine vinaigrette served with a savory palmier

                             Main Course Choices
                              Choose from one of the following

                        Red Wine Braised Boneless Beef Short Rib
  with horseradish whipped Yukon Gold potatoes, roasted golden beets and Parmesan spinach

                                          Roma Pinwheel
 Italian stuffed flank steak with leaf spinach, roasted peppers, Parmesan cheese and prosciutto
                served with broccolini, artichoke timbale in a Chianti wine sauce

                               Crab Imperial-Stuffed Shrimp
    jumbo shrimp stuffed with savory Maryland crab filling, “spaghetti” of gold and green
       zucchini, baby carrots, pan seared pear tomatoes, tomato tarragon beurre fondue

                                     The Wedding Cake
                         a custom cake designed to grant your wishes

                           Coffee and Tea Service
                     gourmet roasted coffees and herbal teas served with
                          cream, cube sugar and fresh cut lemons

                                       $36.00 per person
                    price estimates are based on a minimum of 100 guests
                     plated dinner iii                                                        “In dreams and in love
                     Passed Hors D’oeuvres
                             Choose six Hors D’oeuvres
                                                                                           there are no impossibilities.”
                                                                                                                ~ Janos Arnay
                         First Course Choices
                          Choose from one of the following

             Frisée and Arugula Greens with Port Wine Poached Figs
served with toasted hazelnuts, Point Reyes blue cheese fritters and hazelnut vinaigrette

                                 Hearts and Hearts
              artichoke hearts and hearts of palm with pickled red onion,
                 grape tomatoes and butter lettuce, Dijon vinaigrette

                              Strawberry Stilton Salad
        organic field greens with California strawberries, caramelized shallots
              and crumbled Stilton with strawberry balsamic vinaigrette

                         Main Course Choices
                          Choose from one of the following

            Tenderloin of Springerhill Ranch Grass Fed Wyoming Beef
char-roasted accompanied by an Oregon morel mushroom bread pudding, golden beets,
 haricot verts, and butternut squash French fries with a truffle and Madeira wine sauce

          Rosemary Roasted Beef Tenderloin and Grilled Mustard Shrimp
                with white bean puree, artichoke, California asparagus,
                     red Heirloom tomatoes in a Rioja wine sauce

             roasted Mediterranean sea bass, drizzled with olive oil, oven
          dried red and yellow tomatoes, broccoli rabe and roasted artichoke

                                 The Wedding Cake
                     a custom cake designed to grant your wishes

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

                                  $40.00 per person
               price estimates are based on a minimum of 100 guests                                               703.519.3500 www.catering.com
                     plated dinner iv
                                                                                          “Love is all you need”
                     Passed Hors D’oeuvres                                                            ~ Paul McCartney
                             Choose six Hors D’oeuvres

                         First Course Choices
                          Choose from one of the following

                              Summer Corn Chowder
         garnished with a bacon-wrapped diver scallop and frizzled green leek

                               Maine Lobster Ravioli
          with lettuce cream sauce, roasted tomato, and Black Oregon truffle

                              Heirloom Tomato Salad
        with Burrata cheese, wild arugula and San Danielle prosciutto wrapped
                French baguette, served with aged balsamic vinaigrette

                         Main Course Choices
                          Choose from one of the following

               Kobe Beef Short Ribs and Grilled Maryland Rockfish
Kobe beef boneless braised short ribs and rockfish filet with Yukon Gold potatoes, oven
     roasted beets and French green beans with a Merlot sauce and a citrus fondue

    Grilled Jumbo Crab-Stuffed Shrimp and Mesquite Grilled Tenderloin of Beef
         with roasted red peppers, corn timbale and panned Southern greens,
                 served with lemon beurre blanc and Pinot Noir sauce

           Boneless Chicken Breast and Grilled Rosemary Lamb Chop
                lemon couscous, melange of Mediterranean vegetables
                  with a pomegranate reduction and basil mint sauce

                                 The Wedding Cake
                     a custom cake designed to grant your wishes

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

                                  $44.50 per person
               price estimates are based on a minimum of 100 guests
                    buffet reception i
                                                                                        “Love is inseparable
                     Passed Hors D’oeuvres
                            Choose six Hors D’oeuvres
                                                                                          from knowledge.”
                                                                                               ~ St. Macarius of Egypt

                             At The Buffet
            Mesquite Smoked and Black Pepper Crusted London Broil
             served with wild mushroom potato hash and roasted red and
                    green peppers with a tarragon mustard sauce

                           Roasted Lemon Thyme Chicken
     roasted breast of free-range chicken with fresh Meyer lemon and lemon zest
         over a bed of sautéed broccoli rabe with a lemon thyme beurre blanc

                                     Shrimp Tart
                  a flaky pastry crust filled with spinach and garlic,
                   herbed goat cheese, topped with grilled shrimp

                                  Artichoke Risotto
slow cooked Arborio rice with artichoke hearts and freshly grated Parmigiano-Reggiano

                    Vine Ripe Tomato and Buffalo Mozzarella
   Beefsteak red and Lemon Boy yellow tomatoes layered with buffalo mozzarella,
             shaved Parmesan cheese and sweet basil pesto with arugula

                              Balsamic Spinach Salad
             baby spinach leaves with crispy bacon, crumbled Roquefort,
                    Early Girl tomatoes with balsamic vinaigrette

                              Windows Bread Basket
                                 with sweet butter

                                 The Wedding Cake
                     a custom cake designed to grant your wishes

                            Assorted Miniature Cookies

                      Coffee and Tea Service
                 gourmet roasted coffees and herbal teas served with
                      cream, cube sugar and fresh cut lemons

                                  $34.00 per person
               price estimates are based on a minimum of 100 guests
                       buffet reception ii

                          Passed Hors D’oeuvres
                                  Choose six Hors D’oeuvres

                                  At The Buffet
                          Braised Boneless Kobe Beef Short Rib
                with Yukon gold mashed potatoes, oven roasted root vegetables
                         and French green beans with a Merlot sauce

                                   Harvest Chicken Roulade
breast of chicken stuffed with corn bread, apples and pecans, roasted and sliced into medallions,
            on a bed of braised Napa cabbage with dried fruit chutney and pan gravy

                         Wild Mushroom-Encrusted Filet of Salmon
                    with haricots verts, polenta and sun-dried tomato ragout

                            Zucchini and Curried Carrot Fritters
                               with a cinnamon crème fraiche

                                    Brussel Sprout Slaw
    shaved Brussel sprouts tossed in a tangy mustard vinaigrette with maple glazed pecans

                                 Roasted Vegetable Display
                   a melange of autumn vegetables, roasted with Fines herbs

                              Arugula Salad with Manchego
                baby arugula with shaved Manchego cheese, Honeycrisp apples,
                          caramelized walnuts in a bacon vinaigrette

                                   Windows Bread Basket
                                      with sweet butter

                                      The Wedding Cake
                          a custom cake designed to grant your wishes

                                  Macaroons and Meringues

                           Coffee and Tea Service
                      gourmet roasted coffees and herbal teas served with
                           cream, cube sugar and fresh cut lemons

                                       $38.00 per person
                    price estimates are based on a minimum of 100 guests
                                                                                                    703.519.3500 www.catering.com
                       buffet reception ii
                      buffet reception iii
                                                                                                    “ Where there is love,
                          Passed Hors D’oeuvres
                                  Choose six Hors D’oeuvres                                          there is life.”
                                                                                                                  ~ Gandhi

                                   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

                                    Windows Bread Basket
                                       with sweet butter

                                      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

                                       $44.00 per person
                    price estimates are based on a minimum of 100 guests
                   Signature Cocktails                                                                                     bridal brunches
                                      Alcoholic                                                                                    At The Buffet
                                    Romeo and Juliet                                                                             Smoked Salmon Display
             tequila, Grand Marnier, raspberry liqueur and chilled peach nectar                                   Norwegian smoked salmon with capers, chopped red onion,
                garnished with an orange zest spiral and maraschino cherries                                               and tomato with black bread triangles

                                   Pomegranate Kiss                                                                                  The Roast Frittata
                        champagne and a splash of pomegranate juice                                                farm-fresh eggs baked with roasted zucchini, red onions,
                                                                                                                 sweet bell peppers, Plum tomatoes and dilled Havarti cheese
                                     Mango Martini
                        mango puree, Triple sec, lime juice and vodka                                                       Maryland Crab Waldorf Salad
                                                                                                          lumb Maryland crab, apples, celery and walnuts served in an endive spear
                               Lychee Pineapple Martini
                vodka, pineapple juice, lychees, and orange-flavored liqueur                                                      Assorted Tea Sandwiches
                               Blackberry Thyme Margarita                                                                    Serrano ham with dry fig and arugula
           tequila, fresh blackberries, thyme springs, lime juice and simple syrup                                           Goat cheese with watercress and chive
                                                                                                                                Shrimp with cucumber and dill
                                Cranberry Old Fashioned                                                                           Mini B-L-T tea sandwiches
                     bourbon, cranberries, bitters, orange zest and sugar
                                                                                                                      Spinach, Watermelon and Goat Cheese Salad
                                        Caipirinha                                                      baby spinach with Thai basil, marinated red onion, watermelon, cucumber and
                                  Cachaça, limes, and sugar                                                       crumbled goat cheese with caramelized shallot vinaigrette

                                                                                                                               Marinated Green Vegetables
                                 Non-Alcoholic                                                             green peas, snap peas, asparagus and radish julienne with dill and apple
                                                                                                                             with a honey rice wine vinaigrette
                                      Naples Sunrise
                                pineapple-basil infused water                                                                            Morning Glory
                                                                                                a daily variety of freshly baked breakfast pastries to include: almond marzipan, butter croissants,
                                     Arnold Palmer                                                  apple turnovers, fruit danish and coffee cake slices served with butter and fruit preserves
                          lemonade and iced tea in a highball glass
                                                                                                                                   Miniature Fruit Skewers
                               Strawberry Rhubarb Iced Tea                                                             golden Hawaiian pineapple, sweet honeydew and
                                  garnished with a mint leaf                                                          California strawberries on knotted bamboo skewers
                            White Ginger and Pineapple Punch
                              garnished with candied ginger                                                                               Dessert
                                                                                                                                   Lemon Meringue Tart
                              Beverage Stations                                                              sweet dough with a lemon curd filling and caramelized lemon meringue

                                     Hot Chocolate                                                                                 Chocolate Peanut Butter
            rich and creamy hot chocolate served with peppermint swizzle sticks                                    peanut crisp, homemade marshmallow with toasted peanut,
                                                                                                                  milk chocolate mouse and semi sweet chocolate ganache glaze
                                       Hot Apple Cider
                                                                                                                               Raspberry Filled Macaroons
  garnished with a thin sliver of apple and a cinnamon stick served with funnel cake fritters
                                                                                                     almond macaroons stuffed with a raspberry cream and garnished with fresh raspberries
                                    Milk and Cookies
whole milk with chocolate and strawberry syrup served with miniature chocolate chip cookies                                Coffee and Tea Station
                                    Root Beer Floats                                                                 gourmet roasted coffee and teas with whipped cream,
     vanilla bean ice cream topped with root beer served in old fashioned Coke glasses                              cinnamon, coco powder, honey and sugar swizzle sticks

                                                                                                                                         $32.00 per person
                           specialty stations

                                       Slider Station
                                           Ground Sirloin
                                            BBQ Chicken
                                        Portobello Mushroom
                     served with your choice of sesame, poppy or rosemary buns
          toppings include: blue cheese, cheddar cheese, served with cornichon remoulade,
          Dijon mustard, basil pesto, ketchup, micro greens, diced onion, tomato and pickles

                                      Sushi Pyramid
               layers of sushi rice with avocado, smoked salmon, tuna and yellowtail,
            accompanied by pickled ginger and wasabi, surrounded by assorted sushi rolls

                                 Martini Risotto Bar
       imported Italian arborio rice simmered with aromatic spices and served in martini glasses
with toppings to include: Maine lobster, applewood smoked bacon, grilled porcini mushrooms, artichoke
              ragout, asparagus tips sauteed spinach and garlic, goat cheese and Parmesan

                                     Carving Station
  whole roasted tenderloin of beef rolled in Meaux mustard and cracked black pepper, presented with
 Tobago onion crisps and haystack potatoes served with a Béarnaise sauce, horseradish sauce, mustard
                  dressing and a herb mayonnaise with an assortment of cocktail rolls

                                    Salad Sensation
                          romaine and red leaf lettuce with toppings to include:
 grilled shrimp scampi, grilled teriyaki chicken, mesquite grilled beef tenderloin, hearts of palm, jicama,
 avocado, radish, cucumber, grilled corn and tomatoes, feta and shredded cheddar cheeses with assorted
                 dressings: raspberry vinaigrette, chunky blue cheese and ranch dressings

                           Japanese Rice Bowl Bar
                               steamed jasmine rice served with toppings of
                      stir-fried Cantonese vegetables, sesame tuna, and crispy beef

                                Grilled Cheese Station
                                       a grilled cheese station to include
stone crab melt: buttery toasted brioche mini sandwiches with gruyere, horseradish and stone crab meat
raisin grilled cheese: mini toasted sandwiches of raisin bread with Camembert cheese and plum chutney
                   the original grilled cheese: American cheese with bacon and tomatoes
                  croque monsieur: grilled brioche layered with ham and Gruyere cheese

                                                                                                              703.519.3500 www.catering.com
           guidelines and suggestions                                                                          extra wedding services

                                             Staff                                                                 Extended Wedding Celebrations
   At Windows Catering Company we understand the importance of flawless execution of your
event and prompt, professional service. We will take care of all the details during your special day                                  Bridal Showers
 so that you don’t have to worry about a thing. Please talk to your wedding consultant regarding a                                       Brunches
                         desired staffing level for your wedding reception.
                                                                                                                                     Rehearsal Dinners
                                                                                                                                    Engagement Parties
                                        Equipment                                                                                 Dessert Demonstrations
            Equipment includes items such as tables, chairs, bar and dinner glassware,
                      china, serviceware, coffee service, bar service, etc.

      There are several options to consider when it comes to choosing equipment for your
                                                                                                                   Wedding Favors By Windows
       wedding – full seating/partial seating, buffet/plated, standard equipment/premium                                  French Macaroons In Your Wedding Colors
      equipment, etc. At Windows Catering Company, your wedding consultant will guide
                                                                                                                               Wedding Cake Shaped Cookies
                  you in choosing what is best for your wedding and budget.
                                                                                                                                 Out-of-town Guest Baskets

                                                                                                                               Bride and Groom Strawberries

          The options are endless when it comes to linens for your wedding. From satin,
           organza and silk to taffeta and twill, we will help you select the best option
                                                                                                                            Additional Services
                         to accommodate your tastes, desires and budget.                                                            Menu Card Printing
                                                                                                                                      Venue Selection
          Speak with your Windows Catering Company wedding consultant to discuss
         your options for the seating tables, cocktail tables, buffets, bars, service tables,          Vendor Coordination: Photography, Valet Parking, Floral, Entertainment & Tents
                  cake table, gift table, guest book table and escort card tables.

 Windows Catering Company can accommodate all of your bar needs including specialty drinks,
      soft beverages, mixers, bar fruit and coffee service. Whether you are looking for a
            champagne brunch or a full premium bar, Windows Catering Company
                       will work with you to fit your theme and budget.

     Bar pricing is an estimate. The final cost of beverages is based on consumption and is
     determined post-event. Anything that is not consumed, iced or opened can be returned
          for a credit post-event. Please discuss your expectations in detail with your
                        Windows Catering Company wedding consultant.

                                   Special Menus
              Kosher, organic, gluten free, vegan and vegetarian menus are available
                food for thought
Each and every one of our wedding proposals are customized for your special wedding day.
This day is all about you as a couple and we want to incorporate that into your menu, theme
                                                                                                     Come Visit Us!
and decor elements. Here are some questions to get us started on creating your dream day!
                                                                                                  We invite you, your fiancé, and family to visit for an initial
                                                                                                  consultation to meet our staff, chefs, and taste our culinary creations.
                      Where was your first date ?
                                                                                                  Our state of the art facility boasts a 10,000 square foot kitchen where our culinary
      What is your families ethnicity or background ?                                             team is reinventing and interpreting American, regional and international cuisine.
                                                                                                  Windows has an established national reputation for exceptional food, creativity
                                                                                                  and presentation combined with outstanding service.
       Where will you go on your honeymoon ?
              What is your personal style ?                                                                                                 www.catering.com
                                                                                                                                5724 General Washington Drive.
      What is your favorite food to cook together ?                                                                                 Alexandria, VA. 22312

                 What is your favorite restaurant ?                                           Making our clients’ lives easier since 1987

    What do you envision your wedding theme to be ?
     What is the color pallette of your wedding ?


                                                                                                                                 photos contributed by: Abby Jui, Daniel Schwartz, Documentary Associates, Greg Powers,
                                                                                                                                                          Genevieve Leiper, Geoff Chessman, Kate Headley, Steve Legato
                                   Windows Catering Company
                                   is dedicated to providing fresh,
                                   beautifully presented, affordably
                                   priced menus and outstanding
                                   service. From serving a gourmet
                                   brunch for your bridal party to
                                   planning a grand reception for
                                   500 guests, Windows Catering
                                   Company will exceed your expec-
                                   tations and delight your guests.

weddings by windows   full service events           corporate express

                                   Copyright © 2012 Windows Catering Company

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