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Catering by Two Kitchens

"From our Kitchen to Your Event"

Buffet Hors D'Oeuvre

$50.00 Delivery and set up fee

Roasted Potato Wedges (Warm, Chafing Dish Provided)

Flavored with garlic and herbs

serves 20 guests

Oregano Lemon Braised Potatoes (Warm, Chafing Dish Provided)

Potato wedges braised in oregano and lemon

serves 20 guests

Roasted Garlic Mashed Potatoes (Warm, Chafing Dish Provided)

Creamy potatoes mashed with roasted garlic and butter

serves 30 guests

Green Bean Casserole (Warm, Chafing Dish Provided)

Fresh green beans and mushrooms baked in creamy white sauce

serves 30 guests

Garlic and Wine Seasoned Green Beans (Warm, Chafing Dish Provided)

Fresh green beans sauted in butter and garlic and wine seasoning

serves 30 guests

Garlic Roasted Asparagus (Warm, Chafing Dish Provided)

Fresh Asparagus Roasted with Garlic and Shallots

serves 30 guests

Sherry Marinara and Chevré

(Warm, Chafing Dish Provided)

Tomatoes, Onions, Herbs and a touch of Sherry vinegar compose the base for this Spanish classic, topped with Chèvre rounds and fresh basil

Served with freshly made crostini

serves 25 guests

Spinach and Artichoke Dip (Warm, Chafing Dish Provided)

A blend of spinach, artichoke hearts, Parmesan and mozzarella cheeses, served with homemade pita chips

serves 40 guests

Fresh Mozzarella and Basil Bruschetta

Ripe tomatoes, garlic, basil and fresh mozzarella are combined to make this a refreshing traditional appetizer

Served with freshly made crostini

serves 25 guests

Fruit (Seasonal) Display

Elegantly presented and served with Vanilla Scented Mascarpone Dip

serves 40 guests

Shrimp Escabèche

Cooked shrimp is marinated in a citrus marinade then blended with cilantro, red bell pepper, diced celery, red onion

Accompanied with assorted tortilla chips

serves 30 guests

Southwest Dip

Black beans, guacamole, tomatillo salsa, crema, red onion, tomato, cheddar and queso fresco are layered, served with blue and corn tortilla chips

serves 30 guests

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