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Pantry, The
5 Titus Rd
Washington Depot, CT 06794
Uber
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Catering Menu
Wedding Menu
Catering Menu
Passed Hors D'oeuvers
Nori Stacks
with Smoked Salmon, Sushi Rice, Wasabi Crème
Baby New England Crab Cakes
with Spicy Remoulade
Chicken Satays
with Curried Coconut Sauce
Beef Carpaccio
with Orange Olive Salsa, Arugula, Shaved Gouda
BBQ Pulled Pork in Crispy Corn Cups
with Ancho Sour Cream
Shiitake Frittaita Squares
with Prosciutto, Parmesan, Tarragon
Warm Brie Cheese and Raspberry Petite Phylo Roll
Stationary Hors D'oeuvres
International and Domestic Cheeses
Cured Meats, Seasonal Fruits, Spicy & Candied Nuts, Vegetable Sticks with Garden Dip, House Made Breads and Focaccia, Marinated Olives, Crackers
Rice Paper Wrapped Cod Loin
Green Curry Sauce, Sweet Potato Noodle
Mara Wines, Sauvignon Blanc "White Grass", California
Passed Hors D'oeuvres
Fennel and Coriander Crusted Tuna
with Ginger Lime Aioli
Fava Bean and Mint Crostini
with Fennel Garnish
Buffet Dinner
Grilled Hangar Steaks
with Chimichurri on the Side
Seared Black Bass
with Peach Salsa on the Side
Roasted Potato
with Lemon Oilve Oil
Succotash - Corn, Lima Bean Salad
Argula, Radicchio
with Garden Tomato and Cucumber, Balsamic Drizzle
House Made Baguettes
with Sweet Cream Butter
Dessert
Cherry Apple Pie
Peach Cake
with Vanilla Ice Cream
Assortment of Cookies
Lemon Bars
Blondies
Trail Blazers
Brownies
Tartlets
Passed Hors D'oeuvres
Sweet Maine Shrimp n Grits
spoons of creamy white grits with scampi style baby shrimp
Ahi Tuna Tartar
with Autumn Pears, Avocado Ginger, Scallion, and Sesame
Pulled Duck Salad
with Sour Oranges and Aragula on Dried Apricot Crisps
Soy Glazed Beef Short Rib Pot Stickers
Baby Blue Cheese Popovers
with Roasted Black Mission Figs, Local Honey Essence
All Beef Sliders
with Bacon and Swiss Cheese, Caramelized Onions, Tomato Aioli, Brioche Bun
Spring Rolls
with Avocado, Cilantro, Scallions, Ginger Sweet Soy Suace
Grilled Oysters
with Champagne Beurre Blanc
Stationary Hors D'oeuvres
Pâtés
with Pickled Vegetables, Cured Meats with Hard Cheese, Marinated Olives
Local Cheeses
Sweet and Salty Nuts
Fresh Vegetables with Dill Dip
Fresh Fruit and Crackers
Grissini
Baguettes
Flat Breads
House Made Focaccia
First Course
Silky Corn Soup
with Lemongrass, Coconut and Gingered Fresh Crab Meat
Home Made Dinner Rolls
with Sweet Cream Butter
Entreé
Local Rack of Lamb
with Fresh Cherry Sauce, Yukon Gold Potato and Sweet Potato Gratin, Glazed Baby Carrots
Grazing of Desserts
Fall Harvest of Desserts Including Bite Size Pecan Pies
Apple Tarts
Maple Bread Pudding
Carrot Cupcakes
Cheesecakes
Mini Ice Cream Cones
Local Cider Donuts with Appletini Shooters
Local Hand Made Chocolates
Beverage Station Featuring Cappuccino
Expresso and Latte
Regular and Decaf Coffee
Hot Tea
Iced Coffee
Cream
Milk
Lemons
Equal
Splenda
Popcorn
popping to go bags with brown butter, rosemany, and lemon zest
Passed Hors D'oeuvres
Summer Scallop Cerviche on Sweet & Sour cucumbers
Gremolata Crusted Beef on Baby Blue Cheese Popovers
Prosciutto Wrapped Asparagus Sticks
Smoked Salmon Stacks
with Nori, Wasabi, Sushi rice
Pickled Ginger Zucchini Cups
with Tapanade Goat Cheese
Fire Roasted Sweet Peppers
Palate Cleanser
Lemon Sorbet Bites
Passed Hors D'oeuvres
Baby New England Crab Cakes
with Spicy Remoulade
Spoons of Spicy Sweet Maine Shrimp in Creamy Grits
Cumin Scented Lamb Kabobs
Bacon Blue Cheese Sliders
with Tomato Aioli on Red Onion Buns
BBQ Pork on Kaffir Lime Infused Rice Cakes
Grazing Table
International and Domestic Cheeses
Cured Meats
Marinated Olives
Sweet and Salty Nuts
Fresh Fruits
Flatbreads
Crackers
House Made Baguettes
Bruschetta Station
Toasted Garlicy Baguettes
with Toppings of
Summer Tomato Basil
Toasted Peppers & Eggplant
White Bean and Mustard Greens
Fava Bean and Pecorino Cheese
Frijita station
Grilled Chicken
with Peppers, Onions, Cilantro, Lime and Scallions, Fresh Tomato Salsa, Guacamole, Shredded Monteray Jack Cheese, Flour Tortilla
Dessert
Red Velvet Wedding Cake
with White Cream Cheese Frosting
Assortment of Cookies
Bars
Minature Desserts
Regular Coffee
with Cream, Sugars
Passed Hors D'oeuvres
Lamb Sliders
with Rosemary Aioli on Soft Brioche Buns
Crab Cake "BLT" Open Face
with Bacon, Saffron Tomato Aioli, Micro green
Soy Glazed Beef Short Rib Pot Stickers
Southern Style Pulled Pork on Lemongrass Infused Rice Cakes
Butternut Squash Boxes
with Goat Cheese and Toasted Pistachios
Silky Corn Soup Shots
with Coconut and Ginger
Plated First Course
Arugula and Radicchio Greens
with Sun Dried Cranberries, Candied Nuts, Red Onions, Goat Cheese, Red Wine Vinaigrette
House Made Baguettes Fresh Rolls
with Sweet Cream Butter
Dinner Buffet
Gremolata Crusted Hangar Steaks
Roasted Hangar Steaks
with Spiced Butter and Glazed Artichokes
Maple Roasted Chicken
with Caramelized Pears and Sweet Onions
Duet of Potato Gratin
with Fresh Thyme
Saute of Green Beans
Bacon and Mushrooms
Succotash of Fresh Corn
Lima Beans, and Tomatoes
Dessert
Wedding Cake
with Layers of Champagne Chiffon Cake with Hazelnut Filling
Chocolate Layer Cake
with Cherry Filling
Regular and Decaf Coffee
Black, Green, and White Teas, Farm Fresh Milk, Cream and Sugars
Passed Hors D'oeuvres
Baby Jalapeño Red Bean Cheese Burgers with Avacado Aioli on Brioche Bun
Tofu Curry Bites with Cilantro, Ginger and Peas
Pissaladiere with Asparagus, Fontina and Pickled Red Onions
Bite Sized Quiche with Mushrooms and Gruyere
Zucchini Cups with Goat Cheese, Fire Roasted Sweet Red Peppers
Stationary Hors D'oeuvres
Selection of Cheeses
Fresh and Dried Fruit and Vegetable Sticks
Yellow Curry Dip
Pretzels and Toasted Pita Chips with Hummus, Crackers Flatbreads, Focaccia breads
Buffet dinner
Seitan Steaks
with Soy Sesame Glaze
Creamy Red Potato Salad
with Lemon and Herbs
Farro Salad
with Peas, Fava beans, Arugula and Tomatoes
South Western Style Black Bean and Corn Salad
Tofu Curry
with Cilantro, Ginger and Peas
Green Salad
with Strawberries, Pecorino cheese, Candied Nuts, Avocados with a reduced balsamic vinaigrette
House Made Corn Bread
with Sweet Cream Butter