The Catalyst offers a variety of approaches for a Wedding Reception –

we love working with each couple to build the perfect menu & structure for their special day.

We have exclusive access to the beautiful and elegant Governor’s Room in the Florence Building AND we also cater off site.

HOT BUFFET

ROOM TEMPERATURE BUFFET

HEAVY APPETIZERS

PLATED

FAMILY STYLE

 

 

  1. Hot Buffet:

A traditional buffet has chaffing dishes that keep foods hot.  This is the most common way to serve buffet foods.

We have a broad array of chaffing dishes and wonderful menus to fit them.  However, eating styles are changing, and people are moving away from some of the heavier, traditional foods found in the chaffing dishes of most buffets.

  1. Room Temperature Buffet:

Another option, our personal favorite, is a buffet of room temperature food.  We find this to be a more attractive presentation, and the food is lighter and healthier by contrast.  Fresh local foods are beautifully highlighted with this approach.  It’s also something that we do very well, and that is not seen as much, so it’s more memorable for the guests.  It’s also nice on Summer and Fall days to have foods that are not piping hot.

  1. Heavy Hors D’oeuvres:

Third buffet option is heavy hors d’oeuvres.  These are a bit smaller, finger food sized dishes.  Foods for heavy snacking or grazing.  This can offer a greater assortment of foods and still be quite filling just as a full dinner would be.  This style is a bit less formal and allows guests to get small amounts of food several times and not have to sit to eat a full meal.

Within this category we can also offer you a tapas menu and a sushi menu.  Those are individualized and available upon consultation.

Hors D’oeuvres are available either passed or buffet style.  And they are available in addition to the two buffet offerings above.

  1. Plated Dinners:

This option is popular with a lot of brides.  It can add a higher end feel to the event.  We offer plated dinners and are very comfortable with them. We do caution clients that a plated dinner takes a bit longer to execute, meaning a good 15 minutes can elapse between when the first table is fed until the final table (based on total number of guests and layout of the room).

Another drawback is variety.  Today so many people have dietary issues that conflict with the traditional Meat, Veg, Starch approach to a dinner plate.  Some guests may not be able to eat some of the items put before them.  Whereas with a buffet, they can pick and choose and be certain to have foods they can safely eat.

Pricing will fluctuate quite a bit with this approach.

For a plated dinner clients generally want three courses: Starter, Main and Dessert.  Although we are certainly able to add courses such as Fish, Pasta, Cheese, etc.  Determining who eats what can be a challenge.

  1. We can place a limited menu at each seat and servers can take an order when guests sit. With this method, the kitchen will be forced to have more food on hand since they will not know ahead of time what will be ordered.  Thus, this approach is more expensive.
  2. The other option is for the host to ask ahead of time. Host then gives each guest a ticket, or printed menu with that guest’s choices.  Host then passes on to us what has been chosen.  This way the kitchen knows ahead of time exactly how much of each item to make, therefore reducing waste, and lowering the costs.

In both of these cases, I suggest limiting choices to 2 or 3 per course.

Yet another approach – No Choices: Everyone eats the same thing.

Success with a plated dinner relies heavily on organization and communication.  For off site events, the lay out of the event space plays a large role as well.

  1. Family Style

Lastly would be family style.  Each table will get bowls and platters of food, placed on a turntable (lazy susan) or just handed to the guests.  This approach will seem a bit more casual, but it will encourage discussion, sharing and comradery among the guests at each table.  Communal tables are experiencing a renaissance – they have a ‘times gone by’ charm to them.  It will also simplify service and the event as a whole will see to go more smoothly.  And it allows guests to choose what they want to eat (to some extent) –  this is something in my opinion that guests often want when eating at events.

 

It is our opinion that there is no right way or wrong way to plan a wedding dinner.  Each approach offers a unique feeling that can dictate the evening and the Bride and Groom are encouraged to design their evening based on who they are as opposed to tradition or outside expectations.

At  The Catalyst we really enjoy getting to know each client and doing our best to design the food and service around their own specific tastes.  We feel that way we can create and execute the perfect meal for you.

The following are menus and options and ideas.  It’s a lot.  But we can still come up with more if you have some special ideas in mind.

The specific groupings are suggestions.  All items can be mixed and matched to suit your tastes.

The Catalyst has on staff an extremely gifted pastry chef capable of making beautiful wedding cakes if you wish.  The menus below do not include desserts.  If you wish to add dessert (wedding cake, cupcakes, etc.), just let us know.

 

Thank you, Denis

 

HOT BUFFET

 

  • Hot Dinner Buffet Menu 1.  

Passed Hors D’oeuvres

wild mushroom dumplings

crabcakes with cilantro aioli

Buffet:

Prime Rib (carving station)

Chicken Cordon Bleu

Baked Potato Bar – Russett and Sweet Potatoes and an assortment of toppings

Roasted Green Beans w. Garlic Roasted Tomatoes

Salad Bar – we offer a full salad bar with Organic Green, Organic Arugula, a variety of dressings, a variety of toppings.

House made Rolls and/or Bread w. Butter

 

  • Hot Dinner Buffet Menu 2. 

Passed Hors D’oeuvres

mini grilled cheese sandwiches with tomato soup dip

spicy sausage and walnut strudel

Buffet:

Braised Beef Short Ribs

Chicken Parmesan

Macaroni and Cheese

Roasted Fingerling Potatoes w. Rosemary and Garlic

Salad Bar – we offer a full salad bar with Organic Green, Organic Arugula, a variety of dressings, a variety of toppings.

Green Beans w. Hazelnuts, Orange, Goat Cheese

House made Focaccia

 

  • Hot Dinner Buffet Menu 3.  

Passed Hors D’oeuvres

Duck wontons

Empanadas w. sausage, raisins and sweet potato

Buffet:

Slow Roasted Salmon

Beef and Pork Meatballs

Parmesan Potato Gratin

Oven Roasted Asparagus, pine nuts & lemon

Chopped Salad w. Cauliflower, Carrots, Celery, Red Onion, Radish, MT grown Chick Peas, Red Wine Vinaigrette

MT Grown Golden Lentils w. Celery, Red Onion, Italian Parsley, Feta Cheese

House made Rolls and/or Bread w. Butter

  • Hot Dinner Buffet  Menu 4. 

Passed Hors D’oeuvres

potato pancakes w/ smoke salmon and dill yogurt

sausage and mushroom crustades

Buffet:

Prime Rib (carving Station)

Whiskey-Glazed Ham (carving Station)

Cheddar Potato Casserole

Roasted Root Vegetable w. Browned Butter & Sage (carrots, parsnips, rhutabaga, turnips, beets)

Caprese Salad – local organic arugula, tomato, mozzarella, basil, balsamic

Roasted Local Squash w. Hazelnuts, Orange, Kale & Goat Cheese – maple vinaigrette

Fruit Salad

Bread Table – assorted, house made, butters, spreads

 

THE FOLLOWING ARE ALL MAIN COURSE BUFFET MENUS

Boneless Chicken Breast marinated in herbs, Oven- roasted served w.

Pork Loin marinated in Coffee and Cardomom, Roasted – served w. White Beans and Sage

Prime Rib

Chicken Cordon Bleu

Chicken Parmesan

Braised Beef Shortribs

Lasagna Bolognese

Southern Fried Chicken

Pulled Pork in Coffee/Chipolte BBQ Sauce, house made rolls

BBQ Baby Back Ribs

Beef and Pork Meatballs

Poblano Chicken

Chicken Marsala

SIDES:

*Wild Rice Salad w. Hazelnuts, Orange, Celery

*Cous Cous Salad w. Dried Cranberries, Pine Nuts, Red Peppers, Orange Blossom Vinaigrette

*MT Grown Lentils w. Celery, Red Onion, Italian Parsley, Feta Cheese

*Roasted Red Potatoes w. Rosemary and Garlic

*Chopped Salad w. Cauliflower, Radish, MT grown Chick Peas, Celery, Jicima, Radish, Red Wine Vinaigrette

*Mediterranean Vegetables grilled and roasted (Zucchini, Squash, Portobellos, Cauliflower, Tomato)

*Fruit Salad

*Macaroni and Cheese

*We also offer a full on Salad Bar – Mixed Greens, Arugula and 10-12 toppings, and 3-4 dressings.  All self serve.

Parmesan Potato Gratin

Roasted Root Vegetables: Carrots, Parsnips, Turnips, Beets, Rhutabaga

Baked Potato Bar

ROOM TEMPERATURE BUFFET

 

  • RT Buffet Dinner Menu One:  

Passed Hors D’oeuvres

potato pancakes w/ smoke salmon and dill yogurt

sausage and mushroom crustades

Buffet:

Boneless Chicken Breast Marinated in Olive Oil and Herbs, grilled

Slow Poached Salmon on a bed of local Organic Arugula, lemon caper vinaigrette

Grilled and Oven Roasted Vegetables – Zucchini, Tomato, Squash, Cauliflower, Portobello Mushrooms (vegan)

Oven Roasted Potatoes w. Rosemary and Garlic (vegan)

Cous Cous w. Pine Nuts and Currants, orange blossom vinaigrette (vegan)

Wild Rice Salad w. dried Cranberries, Red Peppers, Celery, Hazelnuts (vegan)

Housemade Focaccia (vegan)

  • RT Buffet Dinner Menu Two:   

Passed Hors D’oeuvres

Duck wontons

Empanadas w. sausage, raisins and sweet potato

Buffet

Pork Loin marinated in Coffee and Cardamom, roasted, sliced, with White Beans and Sage

Boneless Breast of Chicken marinated in Olive Oil and Herbs, Grilled

Slow Poached Salmon on a bed of Organic Arugula

Grilled and Roasted Vegetables (zucchini, tomato, mushroom, eggplant, squash)

Roasted Red Potatoes w. garlic and rosemary

Green Beans w. Hazelnuts, Orange and Goat Cheese

MT Grown Lentil Salad w. Red Onion & Feta

Chopped Salad w. MT grown Kabuli Chick Peas, Cauliflower, Corn, Carrot, Onion, Celery, Red Pepper – red wine vinaigrette

Housemade Rolls w. butter

  • RT Buffet Dinner Menu Three:   

Passed Hors D’oeuvres

mini grilled cheese sandwiches with tomato soup dip

spicy sausage and walnut strudel

Buffet

Roast Beef Tenderloin w. Red Onion Marmalade and Basil Pesto

Boneless Breast of Chicken marinated in Olive Oil and Herbs, Grilled

Slow Poached Salmon on a bed of Organic Arugula

Roasted Red Potatoes w. garlic and rosemary

Wild Rice Salad w. Hazelnuts, Orange, Celery

Caprese Salad

House made Breads

Other Suggested Room Temp Menu Pairings. 

Meditteranean Influence:

Boneless Chicken Breast marinated in herbs, Oven- roasted served w.

Mediterranean Vegetables grilled and roasted

Pork Loin marinated in Coffee and Cardomom, Roasted – served w. White Beans and Sage

Roasted Red Potatoes w. Rosemary and Garlic

Chopped Salad w. Cauliflower, Radish, Chick Peas, Celery, Jicima, Parsley: Red Wine Vinaigrette

Fresh Fruit

Housemade Focaccia

Classic Picnic:

Fried Chicken

Pulled Pork in Coffee/Chipolte BBQ Sauce, house made rolls

Cole Slaw

Pasta Salad w. Red Onion, Broccoli, Artichoke, Black Olives, Dried Tomato Vinaigrette

Potato Salad

Fruit

 

HEAVY APPETIZERS

  • Heavy Hors D’oeuvres #1 

Fruit w. Cheese and Crackers

Hummus and Muhammara w. housemade Pita Chips

Caponata w. Crostini

Coconut/Lime Chicken Skewers w. Peanut Dipping Sauce

Marinated Beef Tenderloin on Onion Jam w. Basil Pesto

Poached Shrimp w. Cocktail Sauce

Apple/Walnut/Feta Tarts

Smoked Salmon and Arugula Pinwheels

  • Heavy Hors D’oeuvres #2 

fruit with cheese

roast beef tenderloin with onion jam and basil pesto

mini ham and cheddar sandwiches on sweet potato biscuit with granny smith apples

pineapple flatbreads with gorgonzola and balsamic glaze

wild mushroom and goat cheese tarts

spinach and feta tarts

jerked chicken skewers with pineapple and sour cream

PLATED DINNERS:

First Course

  • DRIED BING CHERRY & WALNUT SALAD. Mixed greens tossed w. sweet, dried Bing Cherries, toasted Walnuts, Crumbled Gorgonzola Cheese & our house cherry vinaigrette.
  • CAESAR SALAD. Chopped Crisp Romaine Lettuce tossed w. toasted Pine Nuts, finely grated Parmesan Cheese, house-made Croutons & Catalyst Caesar dressing.
  • PEAR & PECAN SALAD. Mixed greens tossed w. toasted Pecans, crumbled Gorgonzola Cheese & our Catalyst Balsamic vinaigrette.  Topped w. sliced Pears.
  • SPINACH & STRAWBERRY SALAD. Organic Baby Spinach tossed in a Strawberry/Balsamic Vinaigrette w. Roasted Pistachios, Dried Strawberries, & Goat Cheese.
  • POMEGRANATE APPLE. Mixed Greens tossed in a Pomegranate Vinaigrette w. toasted Walnuts & Dried Pomegranate Arils, topped w. Feta Cheese and Sliced Apples.
  • ARUGULA BEET. House-pickled Beets served w. Organic Arugula dressed in ginger/beet vinaigrette, tossed w. roasted Hazelnuts & Goat Cheese.
  • ICEBURG WEDGE. Wedge of Iceberg Lettuce, Crumbled Bleu Cheese, Crisp Bacon, Grape Tomatoes, Toasted Pecans, Balsamic Glaze
  • 11 ITEM CHOPPED SALAD. MT-Grown Kabuli Chick Peas, Cauliflower, Tomatoes, Red Onions, Green Beans, Radish, Cucumber, Carrot, Celery, Dried Cranberry, Feta Cheese

 

  • CATALYST WINTER SQUASH SOUP
  • CREAMY TOMATO SOUP
  • CLASSIC CLAM CHOWDER
  • CLASSIC FRENCH ONION SOUP

Main Course:

  • POTATO CRUSTED SNAPPER* (if snapper unavailable, Orange Roughy or Halibut may be offered). Oven-Roasted Vegetables- Green Beans, Cauliflower, Portobellos
  • BEEF TENDERLOIN w. Cream Spinach, Roasted Tomato, Potato Cake
  • PORK LOIN marinated in Coffee and Cardomom, Sweet Potatoes Puree, Oven Roasted Brussel Sprouts w. Bacon and Maple Syrup
  • SLOW ROASTED SALMON w. Lemon Vinaigrette, Potatoes Dauphinoise, Roasted French Beans
  • GARLIC ROASTED JUMBO SHRIMP, Lemon Orzo, Asparagus, Fried Kale.
  • CHICKEN PARMESAN w. Lemon Orzo, Roasted Asparagus
  • LASAGNA BOLOGNESE
  • CHICKEN CORDON BLEU Glazed Carrots, Sauteed Kale

Dessert Course:

  • BANANA COCONUT CREAM PIE
  • CHOCOLATE MOUSSE CAKE
  • FLOURLESS CHOCOLATE CAKE, CHANTILLY CREAM
  • NEW YORK CHEESECAKE W. MASCERATED STRAWBERRIES
  • APPLE PIE, VANILLA ICE CREAM
  • SOUTHERN STYLE COCONUT CAKE
  • CRÈME BRULEE, FRESH BERRIES
  • TIRAMISU
  • LEMON TART w. RASPBERRIES
  • INDIVIDUAL FRESH FRUIT TARTS

FAMILY STYLE DINNER MENUS:

FSD #1

Roast Beef Tenderloin w. Red Onion Marmalade and Basil Pesto

Slow Poached Salmon on a bed of Organic Arugula

Roasted Red Potatoes w. garlic and rosemary

Caprese Salad

Green Beans w. Hazelnuts, Orange and Goat Cheese

Strawberries w. Balsamic, Cracked Black Pepper and Basil

Housemade Focaccia

 

FSD #2

Pork Loin marinated in Coffee and Cardamom, roasted, sliced, with White Beans and Sage

Boneless Breast of Chicken marinated in Olive Oil and Herbs, Grilled

Grilled and Roasted Vegetables (zucchini, tomato, mushroom, eggplant, squash)

MT Grown Lentil Salad w. Red Onion & Feta

Cous Cous Salad w. Dried Cranberries, Pine Nuts, Red Peppers, Orange Blossom Vinaigrette

Housemade Breads

 

FSD #3

Southern Fried Chicken

Garlic Roasted Shrimp

Macaroni and Cheese

Potato Salad

Cole Slaw

Cornbread

 

 

THE FOLLOWING ARE ALL HORS D’OEUVRES 

These items are designed to be passed:

wild mushroom dumplings

crabcakes with cilantro aioli

miniature reubens

tuna tartar on plantain chip

figs wrapped in pork tenderloin with balsamic glaze

mini grilled cheese sandwiches with tomato soup dip

spicy sausage and walnut strudel

pepper crusted tuna crostini with green olive/oregano relish

sausage and mushroom crustades

empanadas with sausage, raisins and sweet potato

potato pancakes w/ smoke salmon and dill yogurt

 

These items are designed to be placed:

fruit with cheese and crackers

stuffed brie baked in puff pastry

pita chips with mediterranean dips

pimiento cheese w/  breadsticks and celery

caponata and tapenade with crostini

crackers with two dips (artichoke/crab and spinach/parmesan)

coconut lime chicken skewers with peanut dipping sauce

yucatan chicken skewers with tropical fruit relish

jerked chicken skewers with pineapple and sour cream

cocoa dusted flank steak skewers with chimichurri

adobo marinated steak skewers with roasted tomato relish

roast beef tenderloin on crostini with onion jam with basil pesto

mini sweet potato biscuits with ham, cheddar, granny smith apples and honey mustard

asparagus wrapped in prosciutto and phyllo

roast beef on buttermilk biscuit w/ arugula and horseradish cream

flatbreads with bleu cheese, pineapple,  and balsamic glaze

flatbreads with flank steak, gorgonzola and caramelized onions

flatbreads with chorizo, roasted peppers and goat cheese

grilled vegetable flatbread with green chile cheese

grilled vegetable quesadillas with cilantro and sour cream

spanikopita

new orleans olive pecan pastries

wild mushroom and goat cheese tarts

spinach and feta tarts

apple and walnut tarts

pickled vegetable crudite

spicy chilled shrimp with chipotle marmalade

smoked salmon and arugula lavosh rolls

smoked trout and scallion lavosh rolls

bourbon cured salmon with brown breads, capers and red onion

 

THE FOLLOWING ARE ALL BUFFET-STYLE DESSERTS

CHOCOLATE/WALNUT BROWNIES

HAZELNUT/ROSEMARY SQUARES

HONEY PECAN BARS

MINI LEMON TARTS

FUDGE

OATMEAL DATE BARS

CHOCOLATE MOUSSE SHOTS

DIVINITY

CINNAMON ROLLS

MINI PIES (FRUIT, PECAN, CREAM, ETC)

CRÈME BRULEE

PROFITEROLES

FRENCH ALMOND MACARONS

KRISPIE TREATS

GERMAN CHOCOLATE BITES

LEMON BARS

ALMOND ROCA

CHOCOLATE MOUSSE SHOTS

MINI POACHED PEAR TARTS ON HAZELNUT CRUSTS

CANDIED GINGER ROSEMARY SHORTBREAD

PECAN SHORTBREAD

ASSORTED BISCOTTI

LEMON CURD PARFAITS

ASSORTED CUPCAKES

MINI FRUIT TARTS

S’MORES

ASSORTED COOKIES

Comments are closed