Hi, I'm Arlene Cotler, an experienced and seasoned chef and caterer in Asheville, NC. My story begins in New York City as a teacher for the deaf. My days were exhausting and frustrating and I often found my escape through cooking. Scattered around my loft was a multitude of cooking magazines and books. The combination of the inspiration I received from Julia Child's cooking show and the hundreds of food articles and recipes stimulated me to start to cook for friends. The dinner parties that I threw were a hit, and so began my career.
Years later I started a catering company with Fanny, a woman who owned a nearby cooking school. The joint effort, Panhandler's Catering, began in 1976 and we began with smaller dinner parties and eventually grew to larger fetes. We found ourselves doing Weddings, Bar Mitzvahs, Fundraisers and Corporate events. We were a success!
In 1991, my husband and I decided it was time to leave New York, so we packed up and found ourselves settling in beautiful Asheville, North Carolina. We haven't looked back since. It excited me to have the opportunity to again become part of a burgeoning food scene. The area was rife with great produce, locally grown meats, poultry and local mountain trout. We were able to get fresh seafood coming directly from the coast of North Carolina to our farmers markets. The possibilities were endless and my creativity was being stimulated.
I believe you create your own luck, but I am also aware that I am a very lucky person. I found myself at the right places at the right time and I once again tapped into my passion - I love to cook. I love to make beautiful great tasting food and I love the joy it brings to others. My menus and style are unique and attention to detail and the clients' needs are essential. Asheville provides a wonderful canvas, and some of the finest ingredients available. I am so lucky!
There is no such thing as a set menu. My repertoire is continually expanding to include the best of new food trends and to take advantage of the freshest seasonal bounty.
Being located in Asheville, and surrounded by organic farms and fresh meats and produce, my catering clients are presented with edible beauty, farm-to-table.
My team is my “work family” and many of them have been with me for years. Every one of my servers is highly trained, well groomed and well mannered. I believe in service that is crisp and unobtrusive yet personable.
In addition I have assembled a group of like-minded professionals who can provide extras such as entertainment and decor.
We are equally at home designing a wedding, corporate event, charity gala, or an intimate sit down dinner.
• Custom Menu Design
• Beverage Coordination
• Field Kitchens (we often work without a kitchen)
• Rentals
• Service guidelines, timing and coordination
• Highly trained service staff
Let me help make your Asheville and Western North Carolina wedding, event, meeting or gathering memorable. My goal is to provide you and your guests with a unique experience that includes delicious menu choices and the highest level of service. My passion for food is evident in every dish, from presentation to taste, I use only the freshest, often local, ingredients and pride myself in creating meals that are remarkable.
SAVORY TARTS
caramelized onion and goat cheese
oven roasted tomato and gruyere
HERB CRUSTED SALMON with SAUCE VERT
STEAMED ASPARAGUS WITH LEMON SPLASH
GRILLED VEGETABLES
GREEK SALAD
COUS COUS with DRIED FRUITS and NUTS
or
NEW POTATO SALAD with DIJON VINAIGRETTE
FRESH FRUIT
ARTISINAL BREADS and BUTTER
ASSORTED FINGER PASTRIES
LEMONADE, UNSWEETENED ICED TEA, COFFEE
SMOKED SALMON
CREAM CHEESE, PICKLED ONIONS, SLICED TOMATOES, CUCUMBERS
RYE BREAD AND BAGUETTES
MEDITERRANEAN TAPAS TO INCLUDE HUMMOUS, OLIVES, STUFFED GRAPE LEAVES
PITA TOASTS, RAITA
ASIAN SLAW
LENTIL SALAD
ARUGULA SALAD
COUS COUS WITH DRIEDFRUITS ANDNUTS
FRUIT SALAD
BOURSIN, CHEVRIE AND SUGAR RIVER CHEESES, CRACKERS AND GRAPES
CHOCOLATE AND LEMON POUND CAKES
LEMONADE
COFFEE
SMOKED TROUT NICOISE
NEW POTATOES, GREEN BEANS. HARD BOILED EGGS, TOMATOES, CUCUMBERS, OLIVES
SESAME NOODLES
BLACK BEAN SALAD
ARUGULA SALAD
RYE BREAD AND BAGUETTES
FRESH FRUIT DISPLAY
SUGAR COOKIES, GINGER SNAPS, CHOCOLATE CHIP COOKIES, CHEESECAKE SQUARES
LEMONADE
COFFEE
2 CHALLAHS
PLATED SALAD NICOISE
SMOKED TROUT, HARD BOILED EGG, TOMATO, GREEN BEANS, CUCUMBER,
NEW POTATO VINAIGRETTE, OLIVES AND CAPERS
INDIVIDUAL NOODLE KUGELS
BREADS AND BUTTER
MELON
RUGELACH, CRANBERRY PISTACHIO BISCOTTI, MACAROONS
ROAST BEEF AND TURKEY SANDWICHES
SLICED CHEESE
MAYONAISE, MUSTARD AND PICKLES
NACHO DORITOS, CARROTS AND CELERY
CHOCOLATE AND VANILLA ICE CREAM HOT FUDGE SAUCE, BERRY SAUCE, CARAMEL SAUCE
WHIPPED CREAM, M&MS, MARSHMELLOW FLUFF,RAINBOW SPRINKLES,
CRUMBLED REESES PEANUT BUTTER CUPS, COOKIE DOUGH BITES
PASSED HORS D'OEUVRES
MINI LATKES WITH SOUR CREAM AND CHIVES
CARROT GINGER BISQUEEN DEMI TASSE
ROMAINE LETTUCE WITHPEARS, TOASTED WALNUTS AND GOAT CHEESE
BAGUETTES AND WHOLE GRAIN BREAD HUMMUS
UNSLICED CHALLAH FOR KIDDUSH
BRAISED BRISKET OF BEEF WITH CARAMELIZED ONIONS
MAHI MAHI ORIENTALE WITH LEMON, SOY AND GINGER
ORZO PILAF WITH SCALLION AND PARSLEY
HERB ROASTED ROOT VEGETABLES
HARICOT VERT
BUTTERNUT SQUASH BISQUE EN DEMI-TASSE WITH A PORT WINE DRIZZLE
GRUYERE AND PARMESAN GOUGERE
ENDIVE WITH CHEVRE, FIGS AND CARAMELIZED PISTACHIOS
BOEUF BOURGUIGNONNE
MAHI MAHI WITH A WARM LEMON AND ROSEMARY VINAIGRETTE
STEAMED NEW POTATOES WITH PARSLEY BUTTER
HARICOT VERT WITH SHALLOTS
OVEN ROASTED BABY CARROTS
SOURDOUGH AND WHOLE GRAIN BAGUETTES AND BUTTER
CURRIED CAULIFLOWER SOUP EN DEMI TASSE
MUSHROOM AND SAUSAGE BEGGARS POUCH
ENDIVE WITH GOAT CHEESE,
FIGS AND CARAMELIZED PISTACHIOS
GRILLED BUTTERFLIED LEG OF LAMB
TOMATO JAM AND GREEN SAUCE
MAHI MAHI WITH A WARM PORTABELLO MUSHROOM VINAIGRETTE
YUKON GOLD POTATO GRATIN
OVEN ROASTED FALL VEGETABLES
HARICOT VERT WITH A TOASTED PIGNOLI BROWN BUTTER
BAGUETTES AND BUTTER
WARM APPLE CRISP
CHOCOLATE PATE
RUM CUSTARD
BERRIES
DECAF AND REGULAR COFFEE
PEACH, PROSCIUTTO AND RICOTTA
FIG, ROBIOLA AND PISTACHIO OIL
MUSHROOM, GARLIC AND THYME
OLIVES, GRILLED PEPPERS AND ZUCCHINIK
LEMON GARLIC SAUTE OF SHRIMP ON A BED OF ARUGULA
FENNEL CRUSTED PORK TENDERLOIN WITH ORANGE FENNEL MARMELATTA
TRI COLOR VEGETABLE PATE
LEEK, CARROT AND SPINACH
ORZO WITH PEAS, SUGAR SNAPS AND MINT
GREEN BEANS WITH ROASTED GRAPE TOMATOES AND PINE NUTS
ASSORTED DOLCI
ROASTED PEPPERS
GARLIC ROASTED MUSHROOMS,
ARTICHOKE HEARTS, GRILLED VEGETABLES
FRUIT AND CHEESE
RUSTIC BREADS, CROSTINI
SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES
WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT
BUFFET DINNER
PAELLA SALAD
SAFFRON RICE, SEARED SHRIMP AND SCALLOPS, MUSSELS AND BABY CLAMS WITH GARLIC AND PARSLEY
PEAS, PEPPERS AND GREEN BEANS
GRILLED BUTTERFLIED LEG OF LAMB
TOMATO JAM
YOGURT WITH FENNEL, MINT AND SCALLION
VEGETABLE PLATTER
CUMIN GLAZED BABY CARROTS, ROASTED CAULIFLOWER WITH SULTANAS AND CRISPED CAPERS
ASPARAGUS WITH CITRUS CONFETTI, GRAPE TOMATOES WITH HERBES DE PROVENCE
ORANGE SLICES WITH MOROCCAN SPICES
DESSERT
FLOURLESS CHOCOLATE TORTE
RUM CUSTARD, RASPBERRY SAUCE, WHIPPED CREAM AND BERRIES
OR
INDIVIDUAL PAVLOVAS (MERINGUE SHELLS)
LEMON MOUSSE, CHOCOLATE SAUCE, RASPBERRY SAUCE AND BERRIES
TARTLETTE WITH ROASTED PEPPERS
ENDIVE WITH DUCK BREAST AND FIG JAM
MIXED GREENS WITH SHERRY VINAIGRETTE, GOAT CHEESE FLAN AND HERB CROUTONS
ELLEN'S SEAFOOD CASSEROLE
THYME SCENTED WILD RICE AND TOASTED ALMOND PILAF
BEEF TENDERLOIN WITH RED WINE SAUCE AND ROASTED SHALLOTS
BRAISED CARROTS AND SUGAR SNAPS
PISTACHIO AND CHOCOLATE GANACHE TART
PEAR SORBET
RASPBERRIES
CROSTINI WITH CURRIED SPAGHETTI SQUASH
CROSTINI WITH CREMINI MUSHROOMS
GAZPACHO “SHOTS”
BRIE, FIG CHUTNEY, ARLENE'S OLIVES, ROSEMARY PECANS
CHICKEN LIVER PATE WITH COCKTAIL RYE BREADS
ROASTED HALIBUT FILETS WITH BLACKENED LEMONS
SALSA VERDE AND TOMATO JAM
CUMIN GLAZED SWEET POTATO WEDGES
BARBARA'S BARLEY SALAD
FARMER'S MARKET VEGETABLES
BREADS AND BUTTER
FRUIT TARTS
CHOCOLATE PATE
WHIPPED CREAM
DECAFFEINATED COFFEE
BUTTERNUT SQUASH BISQUE WITH A PORT WINE DRIZZLE,
CURRIED CAULIFLOWER WITH SAFFRON APPLE SALSA
VICHYSOISSE
CORN CHOWDER WITH BASIL OIL
CARROT VELOUTE WITH ORANGE AND GINGER
GAZPACHO
CHILLED CUCUMBER SOUP WITH LEMON OIL
CHILLED ASPARAGUS SOUP WITH CREME FRAICHE
MUSHROOM AND SAUSAGE BEGGARS POUCH
CHEDDAR COINS WITH GOAT CHEESE AND JALAPENO JELLY
CHEDDAR LINZER HEARTS WITH APPLE BUTTER OR JALAPENO JELLY
GRUYERE AND PARMESAN GOUGERE
VEGETABLE RICE PAPER ROLLS WITH SESAME DUNK
POTATO LATKES WITH CREME FRAICHE HENDERSONVILLE APPLESAUCE
ENDIVE SPOONS
GOAT CHEESE, FIGS AND CARAMELIZED PISTACHIO
CURRIED SPAGHETTI SQUASH AND CHICK PEAS, HUMMOUS AND RADISH SPROUTS
SPINACH FETA TRIANGLES
VEGETABLE FRITTERS WITH TOMATO JAM
GRAV LAX ON BLACK BREAD WITH MUSTARD DILL SAUCE
SALMON TARTARE ON FURIKAKE WONTON CRISPS
BLACKENED TUNA CORN CUPS
SMOKED TROUT ON WHOLE GRAIN BREAD WITH APPLE SALSA
CORNMEAL BLINI WITH GOLDEN CAVIAR
TUNA MINT AND CUCUMBER RICE PAPER ROLLS WITH ASIAN LIME DIPPING SAUCE
MINI CORNMEAL WAFFLES WITH SMOKED SALMON
POTATO LATKES WITH CREME FRAICHE AND SUNBURST TROUT CAVIAR
CUCUMBER WRAPPED SCALLOPS WITH PICKLED GINGER
LEMON AND GARLIC SHRIMP
COCKTAIL SIZE BABY BACK RIBS
LAMB MEATBALLS WITH PINE NUTS AND MINT
MEATBALLS WITH TOMATO SAUCE
BEEF TENDERLOIN ON HERBED TOAST WITH HORSERADISH CREAM
CHICKEN SATAY WITH THAI PEANUT SAUCE
CILANTRO LIME CHICKEN SKEWERS WITH CHIPOLTLE CREMA
MOROCCAN LAMB KEBOBS WITH CUCUMBER AND MINT RAITA
MINI CHICKEN AND WAFFLES
POTATO CROQUETTAS WITH HAM AND CHEESE
MINI BLT'S
bacon jam, arugula and grape tomatoes
EGGPLANT CAVIAR
TABOULLEH
OVEN ROASTED TOMATOES WITH FETA
PEPPERS EN AGRODOLCE
SPICED LAMB, MINT AND FETA
FIVE SPICE DUCK BREAST AND MANGO
WALNUTS, BRIE MOUSSE AND GRAPE SALSA
EGGPLANT, HUMMOUS AND ARUGULA
RICOTTA, SPICED MARMALADE AND PINE NUTS
BEET AND GOAT CHEESE
WHITE BEAN AND ROASTED GARLIC
TALLEGIO AND CREMINI CONFIT
PEACH, PROSCIUTTO AND RICOTTA
FIG, ROBIOLA AND PISTACHIO OIL
PROSCIUTO, PEAR AND BALSAMIC VINEGAR DRIZZLE
ROASTED RED PEPPERS, CAPERS AND YELLOW RAISINS
CHARRED CARROTS WITH GOAT CHEESE AND PARSLEY
PICKLED SHRIMP ON RYE BREAD CROUTONS
VICHYSSOISE "SHOTS"
CHEDDAR COINS WITH GOAT CHEESE AND JALAPENO JELLY
SMOKED TROUT NICOISE
NEW POTATO VINAIGRETTE, HARICOT VERT, CUCUMBERS, TOMATOES, OLIVES AND
CAPERS
CHICKEN SALAD WITH A CREME FRAICHE AND POMMERY MUSTARD DRESSING
BREAD BASKET
CHICKEN ROULADE
FILLED WITH SPINACH, LEEKS AND ROASTED PEPPERS
TOMATO AND GRUYERE TART
COUS COUS WITH DRIED FRUITS AND NUTS
FARMERS MARKET VEGETABLES
BREAD BASKET
FABULOUS COOKIE SELECTION AND FRESH FRUIT
OR
POLENTA ALMOND CAKE WITH BLUEBERRY PEACH COMPOTE AND CREME CHANTILLY
LEMONADE
PELLIGRINO
RATATOUILLE, MUSHROOM AND SHALLOT
CURRIED CHICKEN, SPINACH AND FETA
SAUSAGE, TOMATO AND ONION
SHRIMP AND GRITS
APRICOT GLAZED BAKED HAM
SPINACH SALAD
SMOKED SALMON
SMOKED NC MOUNTAIN TROUT SALAD
BAGELS AND CREAM CHEESE
SLICED TOMATOES AND ONIONS
DILLED CUCUMBER SALAD
ASSORTMENT OF MUFFINS AND SCONES
GREEK YOGURT
FRESH FRUIT
GRANOLA
BREADS AND CHEESES
SALMON NICOISE
NEW POTATO SALAD, HARICOT VERT, HARD BOILED EGGS, TOMATOES, CUCUMBERS, OLIVES AND CAPERS
LUCIOUS LEEK FRITATA
ROASTED TOMATOES AND ONIONS
ARUGULA SALAD WITH CITRUS VINAIGRETTE
SOUR CHERRY SOUP IN ESPRESSO CUPS
OR
MUSHROOM AND SAUSAGE BEGGARS POUCHES
MIMOSAS
JUICES
COFFEE AND TEA
BAKED EGGS AND MUSHROOMS IN HAM CRISPS
ASPARAGUS WITH LEMON VINAIGRETTE
OVEN ROASTED TOMATOES
OR
ASPARAGUS AND PROSCIUTTO STRUDEL
ENDIVE SPEARS WITH GRAPEFRUIT AND AVOCADO
FINGERLING POTATOES WITH PARSLEY AND THYME
OR
CORN AND CHIVE PANCAKES A LA MINUTE
SMOKED TROUT, CREME FRAICHE AND TROUT ROE
SPINACH SALAD
OR
SAVORY BREAD PUDDING
BROWN SUGAR GLAZED CANADIAN BACON
HARICOT VERT WITH RASPBERRY ORANGE VINAIGRETTE
BREADS, JAMS, DOUBLE CREAM BUTTER
MINI COFFEE CAKES, MUFFINS AND SCONES
YOGURT, RICOTTA, LOCAL HONEY AND TOASTED NUTS
FRESH FRUIT PLATTE
SLICED LONDON BROIL WITH TOMATO JAM
RICE SALAD WITH PEPPERS, BLACK BEANS AND CORN
ARUGULA AND WATERMELON WITH A RASPBERRY ORANGE VINAIGRETTE
MAKE YOUR OWN FISH TACOS
GRILLED TILAPIA, SHREDDED CABBAGE, SALSA, LIMES, TORTILLAS
AVOCADO SALAD
PORK TENDERLOIN WITHPEACH CHUTNEY
ORZO WITH PEAS AND MINT
ROASTED VEGETABLE RATATOUILLE
RICOTTA, TOMATO AND EGGPLANT TART
ISRAELI COUS COUS WITH PEAS AND MINT
ARUGULA SALAD WITH PEACHES AND BALSAMIC VINAIGRETTE
TARRAGON CHICKEN SALAD
SUMMER CORN SALAD
WATERMELON SALAD WITH FETA AND MINT
MUSSELS IN A GARLICKY VINAIGRETTE
SALMON NICOISE
HERB ROASTED SALMON, HARICOT VERT, GRAPE TOMATOES, CUCUMBERS,
NEW POTATOES WITH PARSLEY AND DILL, OLIVES AND CAPERS
CHEESE, FRUIT AND CRUSTY BREADS
SAUCISSON
PROVENCAL CHICK PEA SLATHER
SAVORY ROAST PORK WITH A CRANBERRY CONSERVE
CARROTS VICHY
CUMIN CHICKEN KEBABS
CITRUS SHRIMP SKEWERS
MUHUMMURA (A ROASTED PEPPER AND WALNUT SAUCE)
ZESTY YOGURT COOL DOWN
SEVEN VEGETABLE TAGINE
COUS COUS WITH DRIED FRUITS AND NUTS
FLAT BREADS
ROSEMARY AND GARLIC TOP ROUND OF BEEF
HORSERADISH SAUCE
CIDER GLAZED BAKED HAM
ASSORTED MUSTARDS
PICKLED RED ONION
CREAMY GARLIC MASHED POTATOES
CABBAGE SLAW
RYE AND PUMPERNICKLE BREADS
CHOCOLATE AND VANILLA ICE CREAM
WARM CHOCOLATE SAUCE
MIXED BERRY SAUCE
CHOCOLATE WALNUT DOLCI
HERB CRUSTED SALMON WITH SALSA VERDE
GRILLED VEGETABLES, ARTICHOKE HEARTS, SALAMIS, FIG CHUTNEY,
HERB ROASTED MUSHROOMS, CUMIN SPICED CARROTS,
GREEN BEANS WITH ROMESCO SAUCE, OVENROASTED GRAPE TOMATOES
SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES
WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT
COUS COUS WITH DRIED FRUITS AND NUTS
CHEESE, FRUIT AND BREADS
ROSEMARY AND GARLIC CRUSTED TOP ROUND OF BEEF
MUSTARD AND BOURBON GLAZED HAM
HORSERADISH CREAM AND ROASTED PEPPER SAUCE
SCALLOPED OR MASHED POTATOES
SALAD OF BABY ARUGULA WITH GRAPES, WALNUTS AND BLUE CHEESE
ROLLS
HOISIN GLAZED BABY BACK RIBS
CHICKEN SATAY
MANGO SALSA AND GRILLED PINEAPPLE
CURRIED NOODLES
INDIVIDUAL PAVLOVAS WITH, LEMON CREAM, KIWI AND POMRGRANATE
CHOCOLATE MOUSSE
CHRISTMAS COOKIES
STRAWBERRIES
PROSCIUOTO AND MELON
GRILLED CHICKEN SKEWERS
ROSEMARY AND GARLIC LOIN OF PORK OR HERB CRUSTED SALMON
ROASTED PEPPERS, WHITE BEAN SLATHER, OLIVES
GARLIC ROASTED MUSHROOMS, BLISTERED GRAPE TOMATOES
ARTICHOKE HEARTS, GRILLED VEGETABLE MOSAIC
ASPARAGUS WITH CITRUS CONFETTI
CILIGENE (BABY MOZZARELLA)
FRUIT AND CHEESE
RUSTIC BREADS, CROSTI
LEMON GARLIC SHRIMP
CORN and ZUCHINNI QUESADILLA
CHICKEN SATAY with THAI PEANUT SAUCE
CHEDDAR LINZER HEARTS with JALAPENO JELLY
BUTTERNUT SQUASH BISQUE
ROSEMARY and GARLIC CRUSTED PORK LOIN
HERB CRUSTED OVEN ROASTED SALMON
SERVED WITH BREADS, ROLLS, ASSORTED SAUCES and CHUTNEYS
CHICKEN ROULADE
filled with spinach,leeks and roasted peppers
TRI-COLOR VEGETABLE TERRINE
CUCUMBER SALAD
COUS COUS with DRIED FRUITS and NUTS
GREEN BEAN VINAIGRETTE
BRAISED RED CABBAGE
OLIVES, FIGS, ARTICHOKE HEARTS
CHEESE, FRUIT and BAGUETTES
RATATOUILLE and MUSHROOM SHALLOT
LEMONADE AND SWEET TEA ON PORCH WHEN GUESTS ARRIVE
BUTLERED HORS D’OEUVRES
CORNMEAL BLINI WITH SMOKED SALMON, CREME FRAICHE AND CHIVES
ENDIVE WITH GOAT CHEESE, FIGS AND CARAMELIZED PISTACHIOS
SHRIMP WITH LEMON AND GARLIC
BUTTERNUT SQUASH SOUP EN DEMI TASSE
PLATED SALAD
BABY ARUGULA AND MIXED GREENS WITH GRAPES, FENNEL, FETA AND PECANS
BREAD BASKETS
BUFFET STATIONS
RIGATONI WITH MARINARA SAUCE
FRESHLY GRATED PARMESAN, PEPPERONCINI, SEA SALT, CRACKED PEPPER
BEEF AND VEAL MEATBALLS
GRISSINI
GREEN BEANS WITH CITRUS CONFETTI
TOP ROUND OF BEEF CARVED TO ORDER
GRILLED NORTH CAROLINA TROUT
HORSERADISH CREAM, GREEN SAUCE, POMMERY MUSTARD AIOLI
MASHED POTATO BAR
SAUTED HERBED MUSHROOMS, PEPPERS AND ONIONS, GRATED CHEDDAR AND
GRUYERE CHEESES, BACON
RICH BEEF GRAVY, SOUR CREAM, SCALLIONS
BEGGAR’S POUCH WITH SAUSAGE AND MUSHROOMS
CHEDDAR LINZER HEARTS
ENDIVE WITH HUMMUS AND RADISH SPROUTS
MINIATURE TARTLETS WITH ASIAN CHICKEN SALAD
ARTISANAL CHEESES, BAGUETTES, GRAPES AND FIG CHUTNEY
BABY ARUGULA, STRAWBERRIES, PICKLED ONION AND GOAT CHEESE
WITH A BALSAMIC REDUCTION, CROSTINI
SEAFOOD TABLE
POACHED NORTH CAROLINA SHRIMP IN AN ICE SCULPTURE
COCKTAIL SAUCE AND CURRY REMOULADE
MUSSELS RAVIGOTE
OVEN POACHED SALMON
BLACK BREADS, MUSTARD SAUCE AND GREEN SAUCE
DILLED CUCUMBER SALAD
CARVING STATION
ROAST TOP ROUND OF BEEF
HORSERADISH CREAM, POMMERY MUSTARD MAYONNAISE AND TOMATO JAM
ROLLS
BAKED STUFFED FINGERLING POTATOES
VEGETABLE STATION
FARFALLE PASTA TOSSED TO ORDER WITH TOMATO BASIL SAUCE
GRATED PARMESAN, ITALIAN BREAD AND BREADSTICKS GRILLED VEGETABLE MOSAIC TO INCLUDE: ZUCCHINI,
YELLOW SQUASH, PEPPERS, ARTICHOKE HEARTS AND MUSHROOMS
CUCUMBER WRAPPED SCALLOPS WITH PICKLED GINGER
CHICKEN SATAY WITH THAI PEANUT SAUCE
FILO TARTLETTES WITH OVEN ROASTED TOMATOES AND FETA
RICOTTA, SPICED MARM ALADE AND PINE NUTS ON CROSTINI
GARLIC AND ROSEMARY CRUSTED LOIN OF PORK SLICED TABLESIDE
FIG CHUTNEY AND MUHUMARA (ROASTED PEPPER, WALNUT AND POMEGRANATE CONDIMENT)
HERB ROASTED MUSHROOMS, CUMIN SPICED CARROTS,
GREEN BEANS WITH ROMESCO SAUCE, OVEN ROASTED GRAPE TOMATOES
SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES
WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT
COUS COUS WITH DRIED FRUITS AND NUTS
CHEESE, FRUIT AND BREADS
ROASTED GARLIC TOMATO CREAM SAUCE-BASIL PESTO-PARMESAN-SEA SALT-CRACKEDPEPPER-PEPERONCINI
GRILLED SALMON WITH NEW MEXICO BARBEQUE GLAZE AND MANGO SALSA
RICE SALAD WITH BLACK BEANS AND CORN
CAESAR SALAD WITH RED CHILE CROUTONS
CORN MUFFINS
ROSEMARY AND GARLIC CRUSTED TOP ROUND OF BEEF
ROAST LOIN OF PORK WITH FIG CHUTNEY
ASSORTED CONDIMENTS, SAUCES AND CHUTNEYS
STUFFED BABY NEW POTATOES
ROLLS
CHICKEN SATAY WITH THAI PEANUT SAUCE
CORNMEAL BLINI WITH GOLDEN CAVIAR AND CREME FRAICHE
VEGETABLE SPRING ROLLS WITH SWEET CHILIAND CILANTRO SAUCE
MINIATURE TARTLETS WITH WALNUTS, BRIE AND GRAPE SALSA
CAESAR SALAD WITH HERBES DE PROVENCE CROUTONS
SOURDOUGH AND WHOLEGRAIN BAGUETTES, FLAT BREADS
MUHUMMARA (ROASTED PEPPERS, WALNUTS AND POMEGRANATE MOLASSES)
HUMMUS AND FIG CHUTNEY
CHICKEN ROULADE
SPINACH, ROASTED PEPPERS AND SAUTÉED LEEKS
GRILLED BUTTERFLIED LEG OF LAMB
GRILLED TROUT FILETS
RAITA, TOMATO JAM AND GREEN SAUCE
CARAMELIZED SPICED CARROTS
PAN ROASTED GRAPE TOMATOES
ROASTED CAULIFLOWER
HARICOT VERT WITH CRISPED CAPERS AND SULTANA RAISINS
ISRAELI COUS COUS WITH PEAS, SUGAR SNAPS AND MINT
INDIVIDUAL APPLE CRISPS
CHOCOLATE PATE
CREME ANGLAISE
BERRIES
COOKIE PLATES TO GO TO EACH TABLEBROWNIES, DRIED APRICOTS WITH WHITE
CHOCOLATE AND PISTACHIO, ALMOND ORANGE BISCOTTI, LINZER HEARTS, MOCHA
CASHEW TRIANGLES MINI PAVLOVAS WITH LEMON CURD
CHICKEN AND MINI WAFFLES
PIMENTO CHEESE ON CUCUMBER ROUNDS
CARAMELIZED FIG, PROSCIUTTO AND GOAT CHEESE CROSTINI WITH A BALSAMIC DRIZZLE
LAMB MEATBALLS WITH AROMATIC SPICES
BABY ARUGULA, RED GRAPES, FENNEL, FETA AND PECANS
WITH AN APRICOT VINAIGRETTE
SOURDOUGH AND WHOLE GRAIN BAGUETTES, CORNBREAD
FIG CHUTNEY, MUHUMMURA, PARSLEY AND LEMON WHIPPED BUTTER
PREDETERMINED CHOICE OF ENTREE
GRILLED N.C. MOUNTAIN TROUT WITH SALSA VERDE AND HORSERADISH CREAM
DIJON CRUSTED TENDERLOIN OF BEEF WITH TOMATO JAM AND HORSERADISH CREAM
EGGPLANT ROLLATINE
INDIVIDUAL CORN FLAN
CUMIN SCENTED GLAZED BABY CARROTS
HARICOT VERT OR ASPARAGUS
VEGETABLESPRING ROLLS
SESAME DUNK
BLUE LAKE GREEN BEANS IN A CUCUMBER RING
ALMONDS, SULTANAS AND DRIED CHERRIES
ROASTED
PEPPERS, MARINATED MUSHROOMS, WHITE BEAN TAPENADE, ARTISANAL
HONEY,
OLIVES, CHEESES, CROSTINI AND CRACKERS, FRESH FRUIT , ROASTED GRAPE TOMATOES,
ARTICHOKE HEARTS
SHALLOT AND DRIED CHERRY CONFIT, FIG CHUTNEY.
CAULIFLOWER, CARROTS, SUGAR SNAPS, PEPPERS, GRAPE TOMATOES, GREEN
BEANS,BROCCOLI,
ENDIVE
CABBAGE BOWLS FILLED WITH 3 DIPS: CURRY, GREEN SAUCE, SESAME CHIVE
POTATO LATKES WITH SUNBURST TROUT CAVIAR AND CREME FRAICHE, GARNISH WITH
SNIPPED CHIVES
GRAV LAX WITH MUSTARD DILL SAUCE ON BLACK BREAD
BABY LAMB CHOPS WITH MINT PESTO
BUTTERNUT SQUASH BISQUE EN DEMI TASSE WITH A PORT WINE CHIPOLTLE REDUCTION
CHEDDAR LINZER HEARTS WITH JALAPENO JELLY
VEGETABLE STIR FRY
BROCCOLI, RED ONION, SHITAKE AND STRAW MUSHROOMS, SUGAR SNAPS OR SNOW
PEAS, PEPPERS, BABY CORN
SESAME NOODLES
SLICED SCALLION, SESAME SEED GARNISH
BABY ARUGULA WITH FENNEL, GRAPES, TOASTED PECANS AND CHEVRE
ROSEMARY INFUSED OLIVE OIL, HERB BUTTER, POMEGRANATE WALNUT PESTO
GRILLED SEMI BONELESS CORNISH HENS
GRILLED TROUT FILETS
BEEF TENDERLOIN
SAUCES: TOMATO JAM, PIQUANT GREEN SAUCE
ASPARAGUS, BABY CARROTS, GRILLED BABY SQUASH
COUS COUS WITH DRIED FRUIT AND NUTS
TRIO OF MOUSSES
RASPBERRY, LEMON, CHOCOLATE
DECAFFEINATED COFFEE
DECAF AND REGULAR
SPICED HOT CHOCOLATE
WHIPPED CREAM
LIQUEURS: FRANGELICO, GRAND MARNIER, BAILEY’S IRISH CREME, KALUHA
MINIATURE ICE CREAM FRUITS
CHOCOLATES AND BERRIES
tomato, lemon grass ricotta and Thai basil
ginger miso sweet pea
Wonton Cups with 5 Spice Duck Breast
Pork and Ginger Meatballs on Snow Pea Picks
Crab Cakes with Siracha Chive Aioli
Asparagus, Endive and Sake Cured Salmon with Mustard Plum Vinaigrette and
Black Sesame
Skewers of Beef Tenderloin, Shrimp and Chicken + Vegetarian option
Trio of Sauces
Hoisin, Sesame Dunk, Cilantro-Mint Pesto
Spiced Sweet Potatoes, Glazed Eggplant, Grilled Peppers and Summer Squash
Pad Thai Rice Salad
Lemon Almond Torte, Anise Peach Compote and Ginger Creme Anglaise
Chocolate Truffles and Apricots Dipped in White Chocolate and Pistachio
Decaffeinated Coffee
Mini Tartlets with Brie, Grape Salsa and Toasted Walnuts
Tallegio and Cremini Mushroom Crostini
Merguez Lamb Meatballs
Herb Crusted Roast Loin of Pork with Fig chutney and Romescu Sauce
Vegetable Mosaic
Cheese fruit and Breads
Chicken and Seitan Satays with Thai Peanut Sauce
Spring Rolls with Tuna and Cucumber
Asparagus with Mustard Plum Aioli
Edamame Hummus with Spiced Pita Crisps
Fudge Brownie Bites
Apricots Dipped in White Chocolate and Pistachios
Almond Biscotti
Coffee
Fennel and Sugar Snap Crudites with Curry Mayonnaise
Gruyere and Parmesan Gougere
Mushroom and Chicken Sausage Beggars Pouch
Tuna Mint and Cucumber Rice Paper Rolls with Asian Lime Dipping Sauce
Potato Latkes with Creme Fraiche and Sunburst Trout Caviar
Vichysoisse en Demi Tasse
Grilled Butterflied Leg of Lamb Marinated in Garlic, Lemon and Herbs
Choice of Tomato Jam and Sauce Vert
Nobu Black Cod with Miso
Israeli Cous Cous with Peas and Mint
Farmers Market Vegetables
Bread Basket
Trio of Mousses
Raspberry, Lemon and Chocolate
Cookie Plates to include Chocolate Dipped Strawberries
herb crusted salmon with salsa verde
grilled vegetables, artichoke hearts, salamis, fig chutney,
herb roasted mushrooms, cumin spiced carrots,
green beans with romesco sauce, oven roasted grape tomatoes
smoked paprika spiced almonds, marinated black and green olives
white bean slather, sweet and sour eggplant
cous cous with dried fruits and nuts
cheese, fruit and breads
White Sangria
Rosemary and Garlic Crusted Top Round of Beef
Mustard and Bourbon Glazed Ham
Horseradish Cream and Roasted Pepper Sauce
Scalloped or Mashed Potatoes
Salad of Baby Arugula with Grapes, Walnuts and Blue Cheese
Rolls
Hoisin Glazed Baby Back Ribs
Chicken Satay
Mango Salsa and Grilled Pineapple
Curried Noodles
Cucumber Cool Down
Individual Pavlovas with, Lemon Cream, Kiwi and Pomrgranate
Chocolate Mousse
Christmas Cookies
Strawberries
Pomegranate Mocktini
Baskets of Peanuts in the She
Frogmore Stew
Carolina Shrimp, Smoked Sausage, Red Skinned New Potatoes and Corn
cooked in a flavorful broth and served family style
Vegetarian Option with Vegetarian Sausage, Corn and Potatoes
Cocktail Sauce and Garlic Aioli
Green Salad
Bread
"Arlene did an amazing job! She's a bit on the pricy side but her food and service is completely worth it. I've been to weddings where the food was just ok and I wanted my guests to have a meal they would rave about. Arlene delivered! The favorite hors d'oeuvres were the mini chicken and waffles. Bite size deliciousness that had guests following the serving tray around the cocktail hour! Arlene customizes her menus to each bride and groom so whatever your favorite foods or style she'll work with you to make it happen. Her staff did an amazing job serving at the bar and the tables and Arlene worked closely with the Arboretum staff and my day of coordinator to make sure everything was set up and organized as I had requested."
"Arlene is by far the ONLY caterer that i would recommend for ANY event, any size, any circumstances...there are many caterers who can do an event, but she is consistently GREAT..her food is fabulous...her staff very efficient..she is always on time...and all the clients rave about her FOOD! I love working with her because she cares about EVERY detail and making it RIGHT no matter what it takes."
"Her attention to detail is amazing. Her eye for presentation is exceptional. She is experienced in parties of all sizes and her food is ALWAYS great! In my experience, it is easy for many caterers to do a good job in the controlled situation of a hotel or restaurant, but it is rare to find a caterer who can do a great job when there is no kitchen on site. That is a treasure."
"What a wonderful, delicious and breathtaking table you created!! It was, as always, a real pleasure to work with you. A special thanks to Eddie for all his work."
"We just wanted to thank you for being so amazing at what you do and sharing your gifts with us for our special day. We have loved working with you and creating this fabulous menu. You were so attentive to our hopes for the cuisine and made it possible for this aspect of the wedding to be just the way we wanted it to be."
