Catering By David

Classic Hors D'Oeuvres
Displayed Masterpieces

  • Vegetable Crudités
  • Smoked Fish dip
  • Chopped Liver w/crackers
  • Sliced Tomato & Fresh Mozzarella Platter
  • Baked Brie surrounded fresh fruit preserves
  • Italian sausage, peppers & onions serve with crostinis
  • Assorted Fruit Platter
  • Grilled Vegetable Platter
  • Cheese Display w/assorted crackers
  • Prosciutto skewered w/melon
  • Poached Asparagus
  • Cheese Fondue w/breads

Chef's Dips, Served with toasted pita & tortilla chips- Select three

Hummus * Spinach & Artichoke *Gorgonzola *Black Bean * Salmon Mousse * Salsa



Butler Passed

  • Cocktail Franks en Croute
  • Potato Pancakes accompanied by applesauce
  • Sundried Tomato Crostini Miniature
  • Mini Assorted Quiche
  • Meatballs (S&S, Swedish, or Italian)
  • Coconut Chicken w/mango chutney
  • Sesame Chicken w/ginger soy sauce
  • Asian Dumpling w/soy sauce
  • Spinach Puff
  • Beef Turnover
  • Egg Rolls
  • Bake Brie Tarts
  • Potato Puffs
  • Pizza Bites
  • Egg Rolls w/sweet & sour sauce
  • Teriyaki Marinated Beef Skewers

Upgraded Hors D'Oeuvres

  • Mini Lobster Puffs
  • Mini Beef Wellington
  • Mozzarella Sticks Marinara
  • Almond stuffed date wrapped in bacon
  • Artichokes w/three cheeses
  • Crab Ragoon
  • Spanikopita
  • Crabmeat or Florentine Mushroom
  • Panko Crusted Shrimp w/remoulade sauce
  • Coconut Shrimp w/apricot sauce
  • Scallops wrapped in bacon
  • Crepe rolls w/smoked salmon
  • Risotto balls w/wild mushrooms marinara
  • Caramelized Onion Crostini
  • Miniature Maryland Crab Cakes
  • Salmon & Cream Cheese Canapés

Upgraded Hors D'Oeuvre selections are an additional charge per person.

Speak with your Catering Representative for a price quote.



Elegant Cocktail Hour Stations

* Pasta Station

Select Two Sauces: Marinara, Vodka Sauce, Alfredo Sauce, Creamy Pesto or Pesto Broth w/sundried tomato.

Select Two Pastas: Penne, Rigatoni, Farfalle, Tri-Colored.

* Oriental Wok Station

A choice of marinated chicken or beef served with stir fry vegetables with authentic seasonings and sauces. Shrimp (add $2.00pp)

Fajita Station

Mini flour tortillas with fillings of chicken or beef

Accompanied with sautéed onions, green & red peppers, guacamole, salsa & sour cream
served with red, white & blue tortilla chips for dipping.

Mashed Potato Bar

Creamy whipped Idaho potatoes

Accompanied by toppings of Sour Cream, bacon bits, broccoli, cheddar cheese & whipped butter

Cheese Fondue Station

Cheddar cheese fondue accompanied by pepperoni, sausage, soft pretzels, fried hot dogs meatballs, sour dough, French, rye, pita wedges, carrots, sliced apples, & bread sticks

Anti Pasto Station

Pepperoni, sausage, ham, roasted tomatoes, roasted red peppers, grilled vegetables, kalamata olives calamari onions, assorted cheeses, breads & crostinis

*Carving Station

  • Roast Turkey Breast
    Served with cranberry sauce
  • Roast Pork Loin
    Served with Dijon mustard and horseradish
  • Smoked Salmon add $5.00pp++
    Traditional, chipolte lime or cracked pepper
  • Salmon en croute $3.00pp++
    Fresh salmon layered with sautéed with spinach and saffron wrapped in puff pastry finished with dill sauce
  • Carved Honey Baked Ham
    Spiral ham served with Dijon mustard
  • London Broil
    Served with mushroom demi glaze
  • Beef Tenderloin add $5.00pp++
    Served with silver dollar rolls & appropriate condiments
  • Pastrami $3.00pp++
    Served with Dijon mustard and horseradish

*for Chef attended stations add $75.00


Appetizer Selections

Jumbo Stuffed Portabella Mushroom
Spinach, cheese, roasted garlic, parsley and bread crumbs

Grilled Shrimp Skewer
Jumbo Island marinated shrimp on grilled sugar cane skewers

Eggplant Rollatini
Served with marinara sauce and grated parmesan

Fried Ravioli
Filled with three cheese and served with a traditional tomato-basil ragu

Penne ala Vodka
Cooked al dente and tossed with Chef’s special homemade vodka sauce

Scallop Brochette
Served on a skewer with fresh citrus salsa

Fusilli
Served with goat cheese black olives, capers, light fresh tomato broth

Sautéed Wild Mushrooms
Served in a puff pastry brochette topped with a brandy cream sauce

Artichoke Bottom
Stuffed with crabmeat topped with béarnaise sauce

Crabmeat Quesadilla
Topped with a fresh tomato salsa

Soups
Chilled Asparagus, Classic Tomato, Baby Carrot, Broccoli Cheese & Garlic, Lobster Bisque and more

Bacon Wrapped Shrimp
Stuffed with Swiss cheese and topped with a Dijon sauce

*Lemon Sorbet
Half lemon filled with creamy sorbet, served on a banana leaf

*Rack of Lamb
Herb crusted drizzled with a balsamic reduction and a mint jelly

*Petite Filet
3 ounce Filet seasoned with salt pepper and thyme served medium rare with Chef’s signature merlot demi-glaze

Salad Selections

House Salad
A mixture of romaine, iceberg and baby field greens, tomatoes, julienne carrots served with a choice of dressing

Signature Salad
Mixed baby field greens, gorgonzola cheese, candied walnuts, and mandarin orange segments served with our house balsamic vinaigrette.

Caesar Salad
Freshly grated parmesan, croutons, and classic Caesar dressing

Fresh Spinach Salad
Bacon bits, fresh mushrooms, red onions, beefsteak tomato vinaigrette

Tropical Salad (add $2.00pp)
A radicchio cup filled with mesclun greens, hearts of palm, and citrus sections served with cilantro pink peppercorn vinaigrette.

Greek Salad (add $2.00)
Garden greens with kalamata olives, crumbled feta, green bell peppers, grape tomatoes and served with our traditional Greek dressing

Caprese Salad (add $3.00pp)
Plump ripe tomatoes and fresh mozzarella cheese topped with fresh basil and a balsamic reduction



Main Entrée Selections

Chicken

Francaise
Lightly battered boneless breast of chicken sautéed with white wine, lemon and butter

Marsala
Sautéed boneless breast of chicken smothered with a marsala wine & mushroom sauce

Florentine
Boneless breast of chicken layered with seasoned fresh spinach topped with a creamy cheese sauce.

Picatta
Lightly battered boneless breast of chicken sautéed w/white wine, lemon, butter & capers

Pineapple Chicken
Marinade for 24 hours with pineapple juice, lime juice, soy and other citrus flavors, seared and served with a pineapple cilantro sauce.

Chicken Toscano
Boneless breast, sautéed & topped with artichoke, red peppers & mozzarella cheese, served with a light fresh herb chicken broth.

Jerk Chicken 
Boneless chicken breast marinated with Caribbean seasonings sautéed and served with a spicy pineapple jerk sauce

Roasted Chicken Quarter
Prepared with fresh garlic & fresh herbs, Haitian style, Caribbean jerk or Barbeque. (Only available as a single entrée)

Chicken Sans Souci
Boneless breast of chicken battered dipped, sautéed and wrapped in ham, served with a francaise sauce

Chicken Gismonda
Boneless breast of chicken lightly battered, served on a bed of spinach and topped with a mushroom sauce

Chicken Cacciatore
Chicken pieces braised with onion, peppers, mushrooms and tomato sauce

From the Sea

Tilapia Franciase
Dusted in flour then egg sautéed in lemon butter & wine

Tilapia Parmesan
Tilapia topped with freshly grated parmesan, baked with chopped tomatoes white wine & butter

Blackened Tilapia
Chef's secret herbs and spices make for a spicy Cajun twist

Herb en Crusted Tilapia
Tilapia crusted with fresh herbs, roasted with garlic and white wine.

Snapper Ginger (market price)
Seasoned with Cajun spices then roasted, topped with ginger compote of onions, peppers, garlic & fresh herbs.

Caribbean Lime & Cilantro Snapper (market price)
Fresh snapper filets slow baked and served with a lemon cilantro aioli

Honey & Soy Salmon (market price)
Salmon baked and finished with a sweet honey and soy glaze

Salmon (market price)
Traditionally done with a shallot and lemon dill sauce

Mahi Mahi (market price)
Grilled with lemons and limes served with a fresh mango sauce or any of the above methods.


*for a quote on market price fish speak with your catering representative.

From the Earth

Vegetable Strada
Roasted red Peppers, squash and eggplant, layered with spinach, Challah bread and Swiss cheese. Baked with cream and eggs. Served with a creamy pesto sauce.

Eggplant Lasagna
Grilled sliced egg plant, layered with ricotta cheese, provolone and mozzarella baked and served with a Pomodoro sauce.

Mushroom Risotto
Pearl grain rice cooked slowly with a vegetable stock, parmesan cheese, shallots and rosemary. Topped with roasted mushroom Ragu and reduction of balsamic vinegar.

Baked Ziti and Roasted Veggies
Ziti, Ricotta, and roasted mixed veggies baked, topped with mozzarella and Alfredo sauce.


*We can also create vegan style menus if preferred

* Beef

Prime Rib
Slow roasted prime rib cooked medium to medium rare with tasty au jus. Catering by David will accommodate prime rib requested well done.

Classic Filet
Served with our signature wild mushroom demi-glaze cooked medium to medium rare

Caribbean Tenderloin
Served medium to medium rare with fresh herb chimi churri.

Skirt Steak
Marinated and grilled to medium served Asian style or with chimi churri onions

Braised Boneless Short Ribs
Slow roasted until tender and stewed in its own juices

* Pork

Loin
Marinated with lemon, lime and other citrus flavors slow roasted and served with a teriyaki glaze

Chops
Pork Chops breaded and baked

Barbeque
Slow roasted pork shoulder shredded and served with a homemade barbeque sauce

* Veal

Veal Cutlets
Hand cut medallions prepared: marsala, francaise, picattta

Veal Osso Bucco
Veal shanks slow cooked in a rich tomato sauce with Italian seasoning.

Veal Breast
Braised with herbs and vegetables until for tender. Picked stuffed into tender cabbage leaves, and baked with tomato sauce and cheese.

* Ox Tail

Country Stew
Bone in ox tails braised with red wine, Mediterranean seasoning, carrots, parsnips, onion and turnips.

Island Style
Ox tails slow cooked with Caribbean seasoning

* Goat

Jamaican Curry
Chunks of goat marinated, then slow cooked with Jamaican curry, coconut milk Scotch Bonnet peppers, onions, potatoes and tomatoes.

Braised Mountain Goat
Marinated goat meat simmered with pancetta, rosemary, thyme, carrot, onion, celery and red wine.


*Based upon the entrée selections included in your package the above beef, pork and veal options may incur an additional per person charge. Please consult with one of our catering representatives for pricing.*



Accompaniment Options

Starch Options

Herb Roasted Potatoes
New Red potatoes quartered, tossed with a blend of herbs spices and extra virgin olive oil, then roasted until tender

Seasoned Duchess Potato
Boiled potatoes whipped with egg yolks, butter, then artistically piped and baked until golden brown

Sweet Potato Mashed
Served with brown sugar & cinnamon

Honey & Roasted Garlic Mashed Potato
Bakers and new red potatoes seasoned with oven roasted garlic, local honey, then mashed home-style

Smashed Idaho Potatoes
Mashed with garlic butter & fresh herbs

Rice Pilaf
Blended with garlic, fresh herbs & chicken stock

Wild Rice
A blend of wild grains with sweet chutney & red peppers

Haitian Rice
Steamed rice with black mushrooms, pigeon peas and authentic seasonings

Rice Chimi Churri
White rice tossed with parsley, oregano, garlic and crushed red pepper

Spanish Rice
Mixed with saffron, garlic, onions & chicken stock

Couscous
Israeli pasta rice

Vegetable

The Chef will prepare a fresh seasonal vegetable to accompany your main entrées

Ethnic / Culture Dishes

Our Executive Chef will be happy to prepare any type of meal that you request. We can accommodate many different cultures and ethnic requests. For a menu consultation with our Executive Chef contact your Catering at Inverrary sales associate.

Catering By DavidCatering By David
Open House
Catering at Inverrary cordially Invites up to six
people to a Cocktail Reception. Additional guests
$10 per person. The Open House is held at the
following location at 7:00 pm:
Inverrary Country Club
3840 Inverrary Boulevard
Lauderhill, FL 33319
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