Catering Menu
Entrees & More To Go
“just like you would make if you had the time and a little culinary training”
Please allow 48 hours notice for all meals. In a rush? Feel free to order from our restaurant menu in larger quantities. Or give us a call at and we will do our best to make it happen. We can advise what menus best suit your budget and your entertaining vision.
Platters & Baskets
Grazing – a combination of fresh cut vegetables, berries, grapes, assorted sliced cheeses & hard salami
Mediterranean – grilled vegetables, feta, marinated olives, hummus, grape leaves (vegetarian) and a basket of fresh pita
Antipasti – prosciutto, assorted salamis, caprese stack, artisanal cheese & marinated olives
Cold sliced filet – grilled & roasted filet of beef sliced and served with grilled vegetables, roasted tomatoes & horseradish crème
Shrimp cocktail – jumbo shrimp seasoned & poached and served with spicy cocktail sauce, crackers & lemon wedges
Fruit & cheese – a variety of artisanal and imported cheeses with crackers, grapes & dried fruit
Crudités – garden fresh vegetables served with lemon dill & roasted garlic herb dips
Seared sesame ahi tuna – served rare, sliced and served with soy, pickled ginger, wasabi & our signature pickled veggie slaw
Fresh fruit – an array of fresh fruits displayed with honey yogurt dip
Salads (Big & Small) & Side Items
Bistro salad – baby greens topped with golden raisins, candied nuts & goat cheese crumbles
Caesar – crisp romaine, seasoned croutons, shaved grana
Ribboned kale – Finely shredded Tuscan kale with parmesan cheese, dried cranberries, toasted almonds & lemon vinaigrette
Tomato caprese – fresh mozzarella, vine ripe tomatoes, roasted red peppers, fresh basil & cold pressed olive oil served on a bed of baby greens
Composed Cobb salad platter – hard-boiled egg, blue cheese, avocado, chopped bacon, vine ripe tomato and grilled chicken
Composed Nicoise salad platter – French classic with choice of grilled salmon or ahi tuna, served with nicoise olives, hard boiled egg, potatoes, French green beans, capers & vine ripe tomato
Cracked pepper Dijon filet – crisp & field greens, balsamic grilled vegetables, roasted tomatoes & sliced filet
Latin wedge – crunchy iceberg wedge with roasted red peppers, fresh corn, Vermont white cheddar, avocado, grape tomatoes, cilantro with creamy sherry vinaigrette (can be done as a platter in mini form)
Greek wedge – crunchy iceberg wedge with cucumbers, kalamata olives, grape tomatoes, roasted red & banana peppers, shaved red onion & feta with lemon vinaigrette (can be done as a platter in mini form)
Classic wedge – crunchy iceberg wedge with bruschetta tomatoes, shaved red onion & blue cheese crumbles (an be done as a platter in mini form)
Grilled, chilled salmon salad – lemon-herb grilled salmon with lots of fresh vegetables over crisp & field greens
Great big salad – chickpeas, beets, green beans, toasted sunflower seeds, goat cheese crumbles and seasonal vegetables over field greens with ginger miso vinaigrette
Grilled or Roasted vegetables of the season
Warm French mustard potato salad
Simply prepared seasonal vegetables
Provencal roasted tomatoes
Caramelized Brussels sprouts with pistachios & lemon
Classic Potato Gratin
Cauliflower or broccoli in gruyere cheese sauce
Hot Entrees
Buttermilk Fried Chicken Tenders
Lasagna al Pomodoro with fresh ricotta, sautéed spinach, mushrooms and our delicious marinara
Butternut Squash Lasagna layered roasted butternut squash and a creamy herb sauce with parmesan & mozzarella cheeses
Chicken Florentine boneless chicken breast stuffed with spinach, sun- dried tomatoes and goat cheese
Eggplant Parmesan
Maryland-style Crab cakes by the dozen includes remoulade sauce & lemon wedges
Fran’s House Roast Chicken with roasted root vegetables
Fran’s Original Meatballs – choice of gooey with our amazing tomato sauce or cheese free
Turkey Meatballs with red pepper-cranberry relish and cider glaze Classic Lasagna Bolognese layers of handmade pasta, classic ragu
Bolognese, fresh ricotta, and imported pecorino Romano cheese
Organic Lemon Herb Whole Roasted Chicken
Boeuf Bourguignon studded with bacon, caramelized pearl onions and mushrooms in red wine sauce (5 pound minimum)
Forty Clove Garlic Chicken classic Parisian bistro-style braised chicken with delicate caramelized cloves of garlic in a white wine sauce
Beef or Turkey Chili or Vegetarian Chili served with sharp cheddar, sour cream and chopped green onions (3 quart minimum per variety)
Macaroni & Cheese, Fancy version – with three artisan cheeses with Red-wine braised Beef with sun dried tomatoes & broccoli add thick cut bacon
Macaroni & Cheese, Simple version – with white cheddar & parmesan
Pasta al Forno southern Italian-style baked penne with a creamy marinara sauce, provolone, parmesan and petite English peas add sweet Italian pork or turkey sausage
Supreme de Volaille boneless, skinless chicken breast, stuffed with sautéed mushrooms, ham and gruyere cheese, presented with a seared mushroom cap in a rich Madeira sauce (10 minimum)
Entrees @ Room Temperature
Grilled Citrus-Garlic Chicken Breast (6minimum)
Grilled Maple Rosemary Chicken Breast (6 minimum)
Apricot Glazed Ham medium or large sizes available add mustard caper sauce by the pint; add honey mustard by the pint
Metropolitan Meatloaf per loaf, serves 6-8 add gravy by the pint
Maple Rosemary Flank Steak with horseradish crème fraiche (3 pound minimum)
Mediterranean Tuna Platter with olives, capers, tomatoes, garlic and olive oil – market price (6 minimum)
Oven Roasted Beef Tenderloin with horseradish crème fraiche add mustard caper sauce by the pint
Pesto – Panko Crusted Salmon filet of salmon, with basil pesto and an herb and lemon zest seasoned panko crust (6 minimum)
Soy Citrus Ginger Glazed Salmon (6minimum)
Tandoori Salmon with pickled tomatoes & yogurt sauce (6 minimum)