Spring & Summer Seasonal Menu Selections

Custom Seasonal Menu Selections

These “sample” menus represent some of my favorite seasonal offerings. They are presented in various service styles and will change from season to season.

Since these are just a small selection of what we offer, please email us at minda@loveanddishescatering.com or call us at 240 372-7400 for a description of our services and custom menus for full service or drop off.

We truly look forward to working with you!

Minda


SUMMER WINE DINNER UNDER THE STARS

PASSED HORS d’ OEUVRE

Deviled Knill’s Farm Eggs with Tasso Ham and Chervil topped with a Cajun Bronzed Shrimp

Baby Waffle topped with Buttermilk Cayenne Fried Chicken Breast Tender napped with Maple Honey and Thyme

Little Sweet Potato Biscuit filled with Smoked Virginia Ham, Whipped Cream Cheese and McCutcheon’s Hot Sweet Pepper Jam

Mr. Gray’s Creamy Heirloom Tomato Bisque “Shooter’s” with an American Cheddar Grilled Cheese “Dipper”

SEATED FAMILY STYLE FIRST COURSE

Pre-Plated Butter Lettuce, Mesclun Greens and Heirloom Carrot with small bowls of Lemon Gremolata Vinaigrette, Creamy Buttermilk Dilled Ranch Dressing, Crushed Pistachios and Crumbled Kapricorn Farms Goat Cheese

Family Style Relish of McCutcheon’s Dilly Green Beans and Pickled Beet Balls

Baskets of Home Made American Cheddar Chive Flaky Biscuits, Zucchini Carrot Bread and soft Rosemary Yeast Rolls with Whipped Herb Butter

SEATED DUAL ENTRÉE DINNER

Filet of Beef Tenderloin Medallion with Whipped Horseradish Crème Fraiche

Chesapeake Lump Sautéed Crab Cake with Eastern Shore White Sweet Corn and Heirloom Baby Tomato Salad and Old Bay Aioli

Roasted Baby Red Potatoes, Rosemary, Caramelized Shallot, Pink Sea Salt

Blanched Spring Asparagus lightly dressed with Oil & Vinegar’s Lemon White Balsamic and Toasted Walnut


BARLEY & HOPS “POP UP” CRAFT BEER DINNER

PLOUGHMAN TABLE

Gastropub Selection of Charcuterie, local Artisan Cheese, Candied Walnuts, Grist Mill Toasts, House Made Pickles, Rough Mustard

PASSED HORS d’ OEUVRE

Mc’Dowell’s Irish Red Beer Braised Bratwurst Baked in Crispy Pastry with Pickled Red Onions and Raise The Roof Maple Mustard

Little Lobster ‘Poutine” Pots of Hand Cut Fries, Chef’s Gone Wild Lobster Stock Cream “Gravy” White Cheddar Curds, Micro Greens

Lord Byron’s Honey, Pink Sea Salt and Sherry Roasted Brussel Sprout Skewers

SEATED FIRST COURSE

The Wilcom’s Wedge Salad with halved heads of Crisp Romaine drizzled with Bleu Cheese Black Pepper Dressing, Crumbled Apple Bacon, Heirloom Rainbow Baby Tomato, Chive

Baskets of Salted Pretzel Rolls, Artisan Multigrain Rolls and Shifferstadt Stout Cheddar Beer Bread with House Made Pimiento Cheese Pots and Whipped White Pepper Butter

SEATED DINNER

Nitro Marinated Herbed Coffee Rubbed & Grilled Quarter Farm Chicken with Chopped Tomato Sweet Corn Green Bean ‘Succotash” Salad

Southern Style Slow Cooked Polenta laced with more cheese than is prudent on this menu

Grill Charred Farm Market Vegetables with Oil & Vinegar’s Peach Balsamic “brushed” Glaze

Pretty Edible Flowers and Herbs


BIG BARN GRAZING STATION PARTY

SPANISH FUSION TAPAS

Toasted Israeli CousCous “Paella” with Grilled Merguez Sausage and Spice Rubbed Gulf Shrimp laced with Baby Peas, Saffron, Roasted Tomato sauteed on station

Gazpacho Two Sip “Shooters”: Heirloom Rainbow Tomato, Sweet Red and Golden Peppers, English Cucumber, Jalapeno, Vidalia Onion, Cilantro, Extra Virgin Olive Oil and Lebherz Lavender Balsamic Vinegar served shooter style with microherbs

Honey Crisp Apple and Kapricorn Farm Chevre  Salad, toasted Marcona Almond drizzled with Lebherz Blood Orange Spanish Olive Oil and Red Apple Balsamic

ITALIAN MANGIA BEVI

Orcchiette with Fresh Basil Pesto: Al Dente “little ears” Pasta tossed with Green Globe Basil, Toasted Pine Nut, Asiago Cheese Pesto, sauteed on station

Baby Buffalo Mozzarella Grilled Cheese Garlic “Toast”

Ciabatta toasts lightly rubbed with Garlic infused Olive Oil and filled with Buffalo Mozzarella, Provolone and Asiago –  melted grilled cheese heaven

Glazed and Grilled Tuscan Spring Vegetables with Gremolata, Zucchini, Rainbow Spring Carrot, Golden Summer Squash, Italian eggplant, Baby Artichoke Heart, Broccoli Rabe, Golden and Chiogga Beet and whatever looks insanely delicious at the Farm Market, Glazed with Oil & Vinegar’s Lemon White Balsamic and Lebherz Gremolata Olive Oil with Squash Blossoms

AMERICAN CARVING BOARD

Spice Rubbed and Grilled Flank Steak: Flank Steak rolled in Cracked Peppercorns, crushed Roasted Garlic, Sea Salt and Doug’s Spice grilled on fresh Rosemary.

carved on station and served with crusty Rolls and Breads and a trio of tasting sauces -Wild Mushroom “Gravy”, Whipped Horseradish, Bernaise Aioli

Lobster Pot Pie American: Chunks of Lobster Meat laced with Cream, a hint of pureed Tomato, Pedro Ximenez Nectar Sherry in Puff Bouchee with Micro Chervil

50 Shades of Whipped Potato Kisses: Creamy Yukon Gold potatoes are whipped with rosemary and chive infused butter, Christian grey sea salt, cracked white peppercorns and cream served in bamboo eco friendly cups


THE GOOD EARTH BUFFET

PASSED APPETIZERS

The Hermosa Inn Black Bean Fritters: Crushed Black Beans, Cilantro, Cumin, Ancient Grains, Chilis and Southwest Seasoning sautéed and topped with roasted Pink Sweet Corn Salsa and Green Goddess Avocado Aioli

Petite Spring Asparagus Dill Tartlets with Farm Eggs, Crème, Penzey’s Cracked White Pepper in Pate Brisee Shell

English Pea Arancini: Risotto Balls with English Farm Peas, Artisan Mozzarella Cheese Dipped and Fried In Panko with Lemon Thyme Aioli

SEATED FIRST COURSE

Organic Farm Radish and Fennel Salad with Tender Greens, Lil Gem Lettuce, Blush Grapefruit and Orange Roasted and Crushed Santa Barbara Pistachios, Shaved Feta Cheese and Oil & Vinegar’s Blood Orange Balsamic Vinaigrette

Baskets of Rustic Artisan Loaves

Sliced and served with Local Farm Butter Crocks

SECRET GARDEN BIG PLATTERS BUFFET

Pan Roasted Butternut, Delicata and Kabocha Squash Fresh Pasta Lasagna Creamy Béchamel, Sage, Chevre and Mozzarella Cheese, Brown Butter Brioche Crumbs

Ricotta Gnocchi with fresh Cherry Tomato Pomodoro Red Chile Flake, Fresh Basil, Parmesan Cheese

Roasted Cauliflower Steaks with Roasted Garlic Confit fresh Italian Parsley, Capers, Cracked Black Peppercorn topped with Eggplant Caponata Quenelle

Bountiful Roasted and Slightly Charred Brussel Sprouts with Currants Oil & Vinegar’s Red Apple Honey Glaze, Olive Oil

Grill Roasted Heirloom Rainbow Beets and Thumbelina Carrots steamed first in Fresh Thyme, Citrus Juice and Vegetable Stock plattered with Spiced Yogurt, Sesame Seed and Fresh Cilantro Leaves


MOM’S HOUSE PRE-WEDDING REHEARSAL “CASUAL COCKTAIL PARTY”

MEET AND GREET ON THE PORCH PASSED APPETIZERS

Trayed Italian Sliders – Rare Roast Beef on Bite Size Rosemary Ciabatta with Red Wine and Herb Vinaigrette,Basil Buttermilk Chicken Salad with Greens on Crostini

Muffaletta with Coppa Ham, Salami, Provolone, Greens, Tomato, Olive Relish on Bite Size Ciabatta

Proscuitto Wrapped Herb Dusted and Basil Oil Gulf Shrimp, skewered and grilled served with Lemon Sage Aioli

EVERYONE GATHERS IN THE KITCHEN STATION

Live Action Firebread Station

Individual Flatbreads with customized toppings of Walnut Basil Pesto, Roasted Garlic TomatoThyme and Brown Sugar Caramelized Red Onion, Sizzled Spinach, Grilled Summer Peaches, Arugula, Pan Seared Mushroom, Crumbled Italian Sausage, Broccoli Rabe, Lump Crab, Diced Rainbow Tomato, Crispy Pancetta , Fresh Basil Leaves, Burrata, Buffalo Mozzarella, Goat, Parmagianno Reggiano, Asiago, Gorgonzola and Provolone Cheeses

Guests Assemble, Staff Bakes and Delivers

While You Wait ‘Small Plates” Antipasti

Marinated Roasted Red and Golden Sweet Peppers with Italian Parsley and Artisan White Balsamic Tender Baby Green and Yellow Bean Salad, Heirloom Cherry Tomato, Dill, Toasty Pine Nuts

Herb Marinated Olives, Lemon and Bay Leaf Marinated Artichoke Heart

Grilled Eggplant Involtini filled with Roasted Tomato, Ricotta, Fresh Basil on Herbed Heirloom Tomato Vinaigrette

Baby Lettuce with Roasted Heirloom Beets, Blush Orange, Crushed Pistachio


DOWNTOWN LOFT “PHOTO SHOOT” EVENT

LET’S KEEP THESE PEOPLE MOVING PASSED APPETIZERS

Slow Roasted and Sliced Prime Roast Beef atop Petite Yorkshire Pudding with Horseradish Crème Aioli and Chive

Petite Crispy Potato “Cake” topped with Cheddar, Crème Fraiche, Crumbled Apple Bacon, Scallion

Ahi Tuna Tartare with Diced Mango, Avocado, Soy, Ginger on Bamboo Spoons with Black Sesame Seed

Baby BBQ Korean Pork Bun with Hoisin Plum Sauce, Micro Cilantro

Camelback Mountain Goat Cheese Shrimp Tostada with Ancho Whipped Goat Cheese, Knill’s White Sweet Corn Jalapeno Salsa

Bite Size Lobster Annapolis Rocks Beer Battered Corn Dog with Creole Scallion Aioli

Petite Lemony Hummus Rainbow Flower Cucumber Raft topped with Minced Israeli Tomato and Cucumber “Salad”

Caramelized Pear and Apple Preserve, Melty Brie, Brown Sugar Walnut Tartlet

Maryland Lump Crab Salad Roll on an Old Bay Petite Yeast Roll with Greens

Spice Dusted Mahi Mahi Mini Fish Taco with Chimichurri Aioli and Pineapple Mango Salsa

SHOCK AND AWE DESSERT STATION

Mike’s Family Meal Butterscotch Pudding “shooters” with White Chocolate Pearls

Raspberry Peach Crisp Mini Pies with Nutmeg Whipped Cream

Allison’s Sugar Dusted GF Almond Lemon Bar Triangles

The Buzz Ganache Cookie Dough Brownie Bon Bon’s

Minda’s Stoner Paradise S’mores Cups

Fresh Minted Fruit on Bamboo Skewers with Key Lime Curd