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Vinwood Caterers offers a customized food station menu exclusively for the discerning taste of their clientele. Our food station package is designed to offer many options to choose from when creating a menu for your special occasion. The quality of food, presentation and service is of the same high standard as our plated dinner and buffet menu however the menu is presented on various food stations. Our food stations, which are attended by professionally attired staff, are presented with premium linen, silver serving pieces, high quality chaffing dishes and a fresh floral centerpiece of coordinating colors. The guest tables are fully serviced and formally set with attractive linen, china, sterling silver flatware and stemware.
Our food stations package includes the following options:
- Hors d’oeuvres selections (priced separately)
- A complete food stations menu
- Silver service coffee station
- Dessert station
The per person prices quoted include the following:
- Coordinating floral arrangements for the food stations
- Fully attired station chefs One service person per fifteen guests
- Choice of china pattern
- Flatware
- Stemware for the guest tables
- Floor length linen with Damask overlays
- Cake cutting and presentation
- Unlimited catering consultation
- On-site Catering Coordinator
- All gratuities and service fees
The following menus are examples of our most popular food selections and services. However our staff of professionals can help you create a personalized bill of fare reflecting your very own style and desires. You can rest assured knowing we will assist you throughout the entire planning process of your special occasion. From custom menus to themed events, Vinwood Caterers will be helping you to create that special day you and your guests will remember for years to come.
Salad Station
Spring Green Salad
Young greens tossed with traditional vegetables and aromatic herb dressing
Insalata Caprese
Vine-ripened tomatoes, fresh basil, boconccini drizzled with basil infused olive oil
Pasta Station
Roasted Garlic and Cheese Ravioli with Sweet Roma Tomato Basil
Angel Hair Pasta Tossed with Pesto
Cavatappi Sautéed with Plum Tomatoes,
Fresh Basil and Portabella Mushrooms
Entrée Station
Chicken Piccata
Lightly breaded then sautéed with Mediterranean capers, lemon,
mushrooms
and white wine
Native Crab Stuffed Roulade of Sole
Rolled Atlantic sole filled with a crab stuffing and highlighted with a
Champagne Béchamel sauce
Wild Rice
Vegetable Medley
All food stations are accompanied by a presentation of warm breads and rolls
Coffee and Dessert Station
Special Fruits and Berries
A selection of fresh strawberries, blueberries, blackberries and raspberries
with fresh cream
Silver Service Coffee Presentation
Premium coffees and assorted herbal teas served from elegant silver urns
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Salad Station
Spinach Salad
Red onion, pignoli nuts, mushrooms, mandarin oranges and citrus vinaigrette
Classic Caesar Salad
With Vinwood’s signature Caesar dressing, fresh Parmesan and savory croutons
Pasta Station
Tri Colored tortellini with Homemade Marinara
Lemon Pepper Linguine Rustica
Cavatappi Sautéed with Plum Tomatoes, Fresh Basil and Portabella Mushrooms
Carving Station
Herb Crusted Tenderloin of Beef
Succulent herb crusted tenderloin of beef carved by the chef
with mushroom mélange, sauce béarnaise and horseradish cream
Poached Salmon with Cucumber-Dill Sauce
Poached North Atlantic Salmon served with a chilled sauce of cucumber and fresh dill
Baby Red Potatoes Sautéed with Shallots, Fresh Garlic and Cracked Pepper
Steamed Asparagus with Lemon Butter
All food stations are accompanied by a presentation of warm breads and rolls
Coffee and Dessert Station
Chocolate Dipped Strawberries
Fresh Strawberries dipped in chocolate glacé
Silver Service Coffee Presentation
Premium coffees and assorted herbal teas served from elegant silver urns
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Soup and Salad Station
Seasonal Soup
Choice of featured seasonal soup strawberry, pumpkin, roasted root etc…
Spinach Salad
Red onion, pignoli nuts, mushrooms, mandarin oranges and citrus vinaigrette
Grilling Station
Grilled Tuna Steak
Center Cut Yellowfin tuna grilled over open flame and served with a lemon and herb aioli
Macadamia Nut Couscous
Grilled Marinated Vegetables
Carving Station
Herb Crusted Tenderloin of Beef
Succulent herb crusted tenderloin of beef carved by the chef
with mushroom mélange, sauce béarnaise and horseradish cream
Red Currant-Glazed Stuffed Turkey
Carved by the chef with a sage and red currant gravy
Rosemary Scented Roasted New Potatoes
Oven Roasted Vegetables with Garlic and Thyme
All food stations are accompanied by a presentation of warm breads and rolls
Coffee and Dessert Station
Chocolate Dipped Fruits
Strawberries, Mandarin oranges, apricots and pineapple dipped in chocolate glacé
Silver Service Coffee Presentation
Premium coffees and assorted herbal teas served from elegant silver urns
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Soup and Salad Station
Seasonal Soup
Choice of featured seasonal soup strawberry, pumpkin, roasted root etc…
Haricots Verts, Belgian Endive and Mushroom Salad
With a white wine Dijon vinaigrette
Pasta Station
Roasted Wild Mushroom Ravioli in a Port Wine Demi-glace
Lobster Ravioli with Shitake Mushrooms and Roasted Corn in Shallot Cream Sauce
Roasted Red Pepper and Goat Cheese Agnolotti in a Parmesan Cream Sauce
Carving Station
Roasted Boneless Leg of Lamb with Minted Aioli
Leg of lamb roasted with savory thyme, garlic and shallots, accompanied by a mint aioli
Tiny Yukon Gold Potatoes
Fresh Green Beans and Roasted Cashews
Grilling Station
Grilled Atlantic Swordfish
Thick swordfish grilled over charcoal and accompanied by mango papaya chutney
Lemon Scented Wild Rice
Grilled Garden Vegetables
All food stations are accompanied by a presentation of warm breads and rolls
Coffee and Dessert Station
Bananas Foster
Sliced bananas flambéed in brandy with caramelized sugars and
served over vanilla ice cream
Silver Service Coffee Presentation
Premium coffees and assorted herbal teas served from elegant silver urns
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Additional Food Station Selections:
Entrées
Seared Ahi Tuna with Kiwi Mango Chutney
Filet Mignon and Maine Lobster Tail
Chilean Sea Bass with Miso Mustard Sauce
Grilled Vegetable Lasagna
Lotus Stir Fry
Spring Chicken Breast Stuffed with Spinach and Chèvre
Chicken Breast with Raspberry Red Wine Sauce
Herb Crusted Chicken
Roast Prime Rib of Beef with Au Jus
Pan Seared Filet Mignon with Merlot Sauce
New Zealand Baby Lamb Chops
Duck Breast with Cumberland Sauce
Hand Rolled Seafood, Chicken or Vegetable Crepes
Grilled Swordfish with Cucumber Lime Salsa
Roasted Boneless Leg of Lamb with Minted Aioli
Grilled Chicken, Beef, Seafood or Vegetable Brochettes
Salads
Spring Green Salad
Classic Caesar Salad
Spinach Salad
Mesclun Green Salad
Haricots Verts Belgian Endive and Mushroom Salad
Insalata Caprese
Boston Bibb Salad
Salade a la Fleur
Mesclun Greens with Red Grapes and Wasabi peas
Baby Arugula Salad
Summer Salad
Harvest Salad
Soups and Bisques
Seasonal Soup (Strawberry, Pumpkin, Roasted Root, etc…)
Lobster Bisque
Onion Soup Gratinee
New England Clam Chowder
Creamy Asparagus Soup
Roasted Vegetable Soup
Gingered Carrot Soup
Gazpacho
Potato/Rice/Grains/Risotto
Baby Red Potatoes Sautéed with Shallots, Garlic and Cracked Pepper
Lemon Wild Rice
Wild and Brown Rice with Dried Cranberries
Rosemary Scented Roasted New Potatoes
Herb Roasted Fingerling Potatoes
Twice Baked Potato with Cured Bacon, Chives and aged Cheddar
Sweet Pea Risotto with Green Onion and Imported Parmesan
Seasoned Basmati Rice
Macadamia Nut Couscous
Smashed New Potato with Roasted Garlic and Caramelized Onion
Jasmine Rice
Lemon and Scallion Potato Puree
Wild Mushroom Risotto
Vegetables
Medley of Fresh Sautéed Vegetables
Grilled Asparagus with Gorgonzola
Oven Roasted Vegetables with Garlic and Thyme
Sugar Snap Peas with Sweet Red Peppers
Zucchini Squash and Bermuda Onion
Steamed Asparagus with Lemon Butter
Baby Carrots with Fresh Dill
Broccoli with Hollandaise Sauce
Portobello Mushrooms sautéed in Garlic Butter
Fresh Green Beans with Roasted Cashews
Grilled Vegetables
From the Atlantic
Maine Lobster Cakes with Red Pepper Cream
Fresh Cracked Lobster Cocktail
Maryland Crab Martini with Colorful Vegetables in Vodka Vinaigrette
Jumbo Shrimp Cocktail with Lemon Wedges and Cocktail Sauce
Shrimp and Scallop Ceviche
Pasta
Pumpkin Ravioli with a Mascarpone Sage Cream Sauce
Roasted Garlic and Cheese Ravioli with Sweet Roma Tomato Basil Crema
Roasted Wild Mushroom Ravioli in a Port Wine Demi-glace
Angel Hair Pasta Tossed with Pesto
Cavatappi Sautéed with Plum Tomatoes, Fresh Basil and Portabella Mushrooms
Lemon Pepper Linguine Rustica
Lobster Ravioli with Shitake Mushrooms and Roasted Corn in Shallot Cream Sauce
Roasted Red Pepper and Goat Cheese Agnolotti in a Parmesan Parsley Cream Sauce
Fettuccini Tossed with a traditional Alfredo Sauce
Tri Colored tortellini with Homemade Marinara
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