These are just a few of the menu items available from Vinwood Caterers. For a printable more complete list click here for Chrissi’s Café, Ithaki, and Vinwood Caterers.We can accommodate special requests and individual requirements. Please visit the “Contact” portion of this site to speak with one of our planning staff for details.

Entrées

  • Spring Chicken Breast Stuffed with Spinach and Chèvre
  • crested with a red pepper mornay sauce
  • Herb Crusted Chicken
  • boneless chicken dusted with garden herbs accompanied by caramelized onion and a sweet sherry sauce
  • Sautéed Boneless Breast of Chicken Marsala
  • sautéed boneless chicken breast finished with imported Marsala wine, fresh mushrooms and sweet red peppers
  • Boneless Breast of Chicken Piccata
  • lightly breaded then sautéed with Mediterranean capers, lemon, mushrooms and white wine
  • Chicken Breast with Raspberry Red Wine Sauce
  • accompanied by a fresh raspberry mint compote
  • New Zealand Baby Lamb Chops
  • tender seasoned lamb chops broiled to perfection and served with a rosemary mint sauce
  • Roast Tenderloin of Beef
  • oven roasted center cut tenderloin featuring our brandied mushroom and peppercorn mélange as well as sauce béarnaise
  • Roast Prime Rib of Beef
  • seasoned and slow roasted prime rib with peppercorn infused au jus
  • Grilled Swordfish with Cucumber Lime Salsa
  • center cut swordfish charbroiled and accompanied by a
    cucumber lime salsa
  • Chilean Sea Bass with Miso Mustard Sauce
  • Asian inspired fresh Chilean sea bass accented with traditional
    Japanese ingredients
  • Native Crab Stuffed Roulade of Sole
  • rolled Atlantic sole filled with a crab stuffing and highlighted with a champagne béchamel sauce
  • Filet Mignon and Maine Lobster Tail
  • pairing of charbroiled filet mignon and fresh lobster tail featuring béarnaise sauce and shallot butter
  • Lotus Stir Fry
  • fresh vegetables including shitake mushrooms, baby corn and snow peas stir-fried with Asian noodles in a ginger scallion sauce

  • All Dinner Menus Include The Following:

  • Homemade Breads and Rolls, Salad, Potato or Rice, Fresh Vegetable, Entrée, Dessert, Coffee, Tea and Decaffeinated Coffee

  • 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

  • Salads

  • Harvest Salad
  • mixed greens with dried cranberries, spiced walnuts, goat cheese, sliced pears and a walnut vinaigrette
  • Classic Caesar Salad
  • with Vinwood’s signature Caesar dressing, fresh parmesan and
    savory croutons
  • Spinach Salad
  • red onion, pignoli nuts, mushrooms, mandarin oranges and
    citrus vinaigrette
  • Insalata Caprese
  • vine-ripened tomatoes, fresh basil, boconccini (marinated mozzarella) drizzled with a basil infused olive oil

  • 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

  • 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
  • Grilled Vegetables

  • Stationary Hors d’oeuvre Displays

  • All of our stationary displays are garnished with two fruit carvings and a large floral centerpiece
  • Expanded Cheese Board
  • Vermont cheddar, Havarti with dill and Munster cheeses, assorted crackers, cured sausage, kielbasa, whole grain mustard, cocktail breads, and fresh fruit trays including honeydew melon, cantaloupe, strawberries, oranges, pineapple, grapes and kiwi
  • Antipasto Misto
  • colorful offering of grilled asparagus tips, imported olives, marinated cremini mushrooms, roasted sweet red and yellow peppers, artichoke hearts, smoked meats, seasoned boconccini, Gorgonzola, and provolone accompanied by bread sticks and focaccia bread
  • Vegetable Crudités
  • Broccoli, cauliflower, carrots, celery, zucchini, summer squash, peppers, mushrooms, cucumbers and cherry tomatoes served with a variety of homemade tangy dips
  • Raw Bar
  • Gulf shrimp, Wellfleet oysters and cherrystones displayed on crushed ice in a replica antique dory boat with traditional accompaniments of lemon wedges, horseradish, cocktail sauce and Tabasco
  • Sushi Station
  • Asian themed display to compliment five choices of freshly prepared sushi accompanied by wasabi, pickled gingerroot, soy sauce and chopsticks (full listing of sushi is offered)

  • Passed Hors d’ oeuvres

  • The following hors d ‘oeuvres, which are passed during the cocktail hour, are served on silver trays garnished with fresh fruit
  • Teriyaki chicken skewers
  • Hand rolled bay scallops and smoky bacon
  • Peking ravioli with red raspberry coulis
  • French Brie and asparagus pâte feuilletée
  • Confetti pepper and plum tomato bruschetta
  • Shanghai chicken saté with a gingered peanut sauce
  • Butterflied coconut shrimp with sweet and sour sauce
  • Petite Wellington beef
  • Roulade of teriyaki beef and scallion
  • Crispy Oriental crab Rangoon

  • Desserts

  • Ice Cream Sundae Station
  • Miniature Pastries
  • Cake and Tortes
  • Special Fruits and Berries
  • Bourbon Pineapple Flambé
  • Bananas Foster
  • Espresso and Capuccino Bar