Back of the House Catering
Menu Samples
Industry leading experience and reputation our Culinary institute of America trained chefs - Back of the House catering. Their Farm 3 course Farm to table menu, (Passed and stationed hors d’oeuvres, plated salad and entrée) custom design catering, use locally sourced organic produce, herbs and meat (when available) and provide complementary consults, tastings and ongoing support throughout.
Below are five menu samples. Additional options are available.
Plated Option 1
Stationary Displays
Raw Spring Crudités Basket w/ House Made Hummus and Buttermilk Ranch Dip
International Cheese Display with Charcuterie Selection, Fresh Fruit Garnish and
Assortment of Carr’s Water Crackers
Baked Brie en Croûte with Fresh Strawberries and Sliced Baguette
Passed Hors d’ Oeuvres
Cucumber Medallions with Pastrami Smoked Salmon – Crème Fraiche
Skewered Lemon Grass Chicken Dumplings – Sesame Soy Glaze
Bruschetta Assortment: Traditional Tomato – Grilled Vegetable – Kalamata Olive
Prosciutto with Melon
Plated Salad
Mixed Baby Greens – Crumbled Blue Cheese – Toasted Pine Nuts
Dressed in Roasted Garlic Vinaigrette
Dinner Selection
Black Angus Short Ribs – Frizzled Onions – Veal Demi-Glace
Grilled Faroe Island Salmon – European Butter – Tri-Color Citrus Zest
Selection Served with Mashed Red Skin Potatoes
Client Supplied Seasonal Vegetable
Dessert
Wedding Cake (Client Supplies)
Hand Dipped Chocolate Covered Strawberries
Coffee/Tea Service
Plated Option 2
Stationary Displays
Summer Crudités Basket w/ House Made Buttermilk Ranch Dip
International Cheese Display w/ Fresh Fruit Garnish & Asst. Crackers
Baked Brie en Croûte with Fresh Raspberries and Sliced Baguette
Passed Hors d’ Oeuvres
Thai Chicken Skewers w/Peanut Dipping Sauce
Toasted Butternut Squash Ravioli w/Roasted Tomato Aioli
Summer Vegetable Spring Roll
Tomato Bisque Shooters w/ Whole Grain Gruyere Grilled Cheese
Asparagus w/ Brie Wrapped in Puff Pastry
Prosciutto Wrapped Melon
Salad Course
Artisan Greens, Shaved Red Onion, Tear-Drop Tomatoes, Crumbled Feta, Craisins,
Candied Walnuts & Vidalia Onion Vinaigrette
Dinner Selection
Airline Breast of Chicken w/Caper Lemon Glaze
Sliced Black Angus Flank Steak w/ Whipped Boursin Butter
Panko-Crusted Faro Island Salmon w/Sweet Thai Chili Sauce
Grilled Vegetable Napoleon w/Fig Glaze
Dauphinoise Potatoes
Assorted Summer Roasted Vegetables
Dessert
Cake (Client Supplies)
Hand Dipped Chocolate Covered Strawberries
Coffee/Tea Service
Plated Option 3
Stationary Displays
International Cheeses, Fresh & Dried Fruit Garnish, Cracker Assortment
Baked Brie en Croûte w/Fresh Berries and Sliced Bâtard
Passed Hors d’ Oeuvres
Sesame Seared Ahi Tuna on Cucumber Rounds w/ Wasabi Cream
Tri-Color Tortellini Skewers /Sun-Dried Tomato Pesto
Asian Marinated Beef Sate’ w/Ginger Soy Dipping Sauce
Maryland Crab Cakes w/Assorted Remoulade
Lemongrass/Chicken Dumplings
Salad Course
Artisan Greens w/Fresh Mozzarella, Black Olives, Heirloom Tomatoes,
and Shredded Carrots Dressed in Lemon Vinaigrette
Dinner
Seared Airline Breast of Chicken w/Artichoke Hearts, Portabellas and Chicken Demi-glace
Panko Crusted Salmon w/Sweet Thai Chili Sauce
Sliced New York Strip Steak w/Boursin Butter & Veal Demi-Glace
Vegetable Napoleon w/Fresh Mozzarella & Fig Glaze
Red Skin Smashed Potatoes
Roasted Summer Squash
Dessert
Cake (Client Supplies)
Hand Dipped Chocolate Covered Strawberries
Coffee/Tea Service
Buffet Option
Stationary Displays
International Cheese Display, Water Crackers w/ Fresh Fruit Garnish
Raw Spring Crudités Basket w/ House Made Hummus and Buttermilk Ranch Dip
Assorted Hummus & Grilled Pitas
Passed Hors d’ Oeuvres
Summer Vegetable Spring Roll
Traditional Spanakopita
Sliders Two Ways – Pulled Pork, CAB Beef, on Sweet Hawaiian Rolls
Plated Salad
Artisan Greens, Shaved Red Onion, Tear-Drop Tomatoes, Coach Farm Goat Cheese
House-made Lemon Dressing
Dinner Buffet
Pan Seared Airline Chicken Breast w/Mushrooms and Veal Demi-Glace
Chef-Carved Black Angus Flank Steak w/Wild Cherry BBQ & Apple Horse Radish Sauce
Grilled Vegetables & Fig Glaze
Red Skinned Smashed Potatoes
Assorted Dinner Rolls
Dessert
Cake (Client Supplies)
Hand Dipped Chocolate Covered Strawberries
Coffee/Tea Service
Barbeque Option
Stationary Displays
Summer Crudité Basket w/House Made Buttermilk Ranch
Salsa, Guacamole, Black Bean Hummus, Tri-Colored Chips, Grilled Pitas
*Jumbo Shrimp Cocktail, Raw Oysters, and Clam Bar w/Assorted Sauces*
Bar-B-Q Dinner Buffet
Arcadia Greens, Tear-Drop Tomatoes, Shaved Red Onion, Crumbled Feta, w/Lemon Dressing
Local Beefsteak Tomato & Mozzarella Salad w/ Basil Chiffonade
Chicken on the Bone Three Ways: Lemon, Herbed, Traditional Bar-B-Q Sauce
Key Lime Shrimp Kabobs
Smokehouse Bar-B-Q Ribs w/Sweet Cherry Glaze
Build-Your-Own Burgers w/Asst. Toppings Including Smokehouse Bacon, Cheese & Brioche Buns
Southwestern Orzo, Black Bean, and Corn Salad
Corn on the Cob
Grilled Zucchini, Eggplant, Onions, Summer Squash, Portobello’s Drizzled w/Balsamic Fig Glaze
Dessert
Special Appearance by an Old Fashioned Ice Cream Truck (at Cost)
Back of the House Catering
Chefs
Chef Thom Rose
Thom has worked in the field of culinary arts throughout New York for the past 25 years and has honed his skills at many fine-dining establishments and prestigious country clubs during that time. Thom’s passion and love for food grew into a lifelong career for him. After graduating from the esteemed Culinary Institute of America in 1991, Thom continued his journey onward and accumulated a background in highly intense catering. He has owned four high-end restaurants throughout the New York area with gourmet markets and fresh, farmed-to-table selections. Currently, Thom is operating a catering business with his partner Rob, Back of the House Catering, and his fully-owned restaurant, Hangars Café, continuing to share his knowledge and love of fresh food and hospitality through cooking.
Chef Rob
Born and raised in the Hudson Valley, Rob’s passion for food started at a very young age. Starting off as a chef in distinguished restaurants around New York, his hunger to share his love for food pushed him to do much more. In 2012, he graduated from the esteemed Culinary Institute of America and began showcasing his talent around a variety of high-end restaurants and country clubs, becoming head chef at one of them. Rob continued to hone his fine-dining skills and quickly learned that his passion was not only sharing his food with others but creating a connection with those he shared his food with. He started along the path of catering and worked for many respected catering companies, until opening his own with his partner, Thom. Rob currently co-operates with Back of the House Catering and is a chef at Hangars Café, allowing him to continue to make important connections through what he loves to do.