Catering Options
Let our ‘make-from-scratch’ chef help you with your next catering event. Chef Alison will custom design an event that reflects your personal tastes and fits your budget. Using local food, fresh produce….all with the philosophy of sustainability in mind…Capuchin Soup Kitchen Catering can supply:
- Full menu selections
- Station menus
- A strolling buffet event
When you partner with Capuchin Soup Kitchen Catering, you are supporting the soup kitchen’s mission. All profits of our catering division go back to the soup kitchen’s programs that nourish bodies and spirits and strengthen communities. We strive to be mindful of environmental concerns by composting organic food waste, and by utilizing recyclable consumables and “earth-friendly” cleaning products. In all we do, we seek to build alliances with others who share a commitment to this vision. When you choose Capuchin Soup Kitchen Catering, you are investing in our community.
Catering Offerings
All of these fresh, made-from-scratch offerings are available through Chef Alison and her staff.
Entrees
not limited to…
- Short ribs braised in red wine
- Roman style chicken breast
- Cornish hens
- Pecan crusted chicken
- Raspberry chicken breast
- Barley jambalaya
- Shepherd’s pie
- Mussels arrabiatta
- Chipotle blueberry chicken
- Roast pork chausseur
- Greek style lamb
- Madeira braised lamb shanks
- Sliced top round
- Apple stuffed chicken breast
- Brisket
- Chicken or veal picatta
- Veal or chicken marsala
- Veal chop w/wild mushrooms
- Citrus and tarragon salmon
- Baked Aegean cod
- Sole Florentine
Ask about our Vegetarian, Vegan & Gluten Free Options
Sides
- “Stella” potatoes
- Parslied potatoes
- Lemon oil potatoes
- Oven roast potatoes
- Brown rice pilav
- White beans with onion confit
- Au gratin potatoes
- Roasted seasonal vegetables
- Grilled vegetables
- Roast brussel sprouts w/mustard
- Garlic green beans
- Baby Belgian carrots
Ask about our box lunches & platters
Salads
- House Salad
- Bibb & radish w/buttermilk dressing
- Sour cream & cucumber
- Mesclun w/fried shallots & blue cheese
- Orzo, spinach & feta
- Traditional Caesar
- Traditional Greek
- Israeli couscous w/tomato & arugula pesto
- Couscous, feta & pinenut
- Mushrooms a la grecque
- Marinated cucumber, tomato & red onion
- Spinach fettucine, baby spinach, gorgonzola, balsamic vinaigrette
- Iceberg wedge with blue cheese dressing & bacon
Ask about our Station Menus
Desserts & Snacks
- Hand fruit
- Cut fruit
- Linzer brownies
- Cream cheese brownies
- Apple cobbler
- Lavender shortbread
- Fruit mousse
- Panna cotta
- Mini pastry trays
- Chocolate covered strawberries
- Pumpkin bread pudding
- “Tollhouse” cookies
Ask about our breakfast menus
Appetizers: Take & Heat (directions included)
Per piece unless specified
- Open face mini reubens $2.75 each 3 dozen minimum
- Empanadas $2.75 each in lots of 24
- Stuffed mushrooms (Florentine or Crab) $3.00 3 dozen minimum
- Flatbreads: fig spread, sautéed leeks & blue cheese (8-10 pieces per flat) $3.00 each
- Stuffed mini peppers (whipped feta) $1.80 each 3 dozen minimum
- Falafel balls $2.50 each 5 dozen minimum includes tzatziki
- Crudite Platter: $85.00 serves 15-20
- Fruit Tray: $80.00 serves 15-20
- Charcuterie Board: $175.00 serves up to 20
Ask about what is ‘in-season’
