Catering By Dale

Hot & Cold Dishes

• Oven Roasted Red Bliss Potatoes with Rosemary
• Cous-cous with Roasted Vegetables
• Rice Pilaf with Dried Cranberries and Ginger
• Fresh Steamed Green Beans with Roasted Grape Tomatoes
• Fresh Green Beans with Toasted Almonds and Herb Butter
• Glazed Dijon Carrots
• Creamed Spinach with Nutmeg
• Grilled Seasonal Vegetables
• Roasted Asparagus with Citrus Butter
• Orange Roasted Beets with Mandarine Chive Butter
• Mashed Potatoes: Buttery Whipped, Roasted Garlic, Horseradish or Goat Cheese
• Roasted Butternut Squash with VT Maple Syrup and Cinnamon Butter
• Double Stuffed Potatoes with Parmesan Cheese and Chives
• Creamy Baked Potato Casserole with Cheddar Cheese
• Mashed Butternut Squash with Cinnamon Butter
• Steamed Broccoli with Hollandaise Sauce
• Broccoli-Cheddar Casserole
• Braised Leeks with Fresh Mozzarella and Prosciutto
• Vegetables Au Gratin
• Potatoes Au Gratin
• Vidalia Onion Casserole
• Fennel with Blue Cheese and Bread Crumbs
• Sweet Potato Gratin with Prunes
• Mushroom Casserole or Strudel
• Vegetable Fritata
• Creamed Spinach with Nutmeg
• Onion Confit with Red Wine
• Pasta Gratineed with Prosciutto and Parmegiano-Reggiano
• Macaroni and Cheese 101
• Baked Ziti with Ricotta and Mozzarella Cheeses and Spinach
• Ziti with Goat Cheese and Grilled Tomatoes

Salads and Cold Vegetables

• Stuffed Tomato Cups with Pesto Orzo
• Chilled Poached Asparagus with Feta Vinaigrette
• Moroccan Cous-cous and Lentil Salad
• Minestrone Salad
• Wild Rice Salad with Tomatoes, Roasted Peppers And Black Olives in a Balsamic Vinaigrette
• Cold Sesame Noodles with Crispy Vegetables [Shrimp Optional]
• Gorgonzola and Pear Salad with Balsamic Vinaigrette
• Caesar Salad with Herb Croutons
• Greek Orzo Salad with Feta Cheese, Black Olives and Lemon-Garlic Vinaigrette
• Fresh Fruit Salad
• Tabouleh Salad
• Red Bliss Potato Salad Tossed in Dijon Mayonnaise
• Traditional Salad of Assorted Greens and Garden Vegetables - Dressings: Dijon, Lemon or Balsamic Vinaigrette, Creamy Herb and Creamy Gorgonzola
• Roasted Balsamic Beets and Green Bean Salad
• Penne Pasta Salad with Tomatoes, Fresh Mozzarella and Basil
• Pasta Primavera Tossed in a Basil Cream Dressing [Seafood Optional]
• Panzanella Salad [Classic Italian Tomato And Bread Salad]
• Sliced Tomatoes with Sliced Fresh Mozzarella and Basil
• Gazpacho Salad with Avocado Cream

Salads Main Course

• Greek Shrimp Salad with Feta Cheese and Lemon Vinaigrette
• Crab, Lobster and Shrimp Salad with Lemon-Dill Mayonnaise
• Chopped Cobb Salad with French Vinaigrette
• Chicken Salad with Apples, Walnuts and Raisins in a Citrus Mayonnaise
• Poached Salmon and Cucumber Salad with Sour Cream, Dill and Caper Sauce
• Chinese Chicken Salad with Ginger Vinaigrette
• Asian Noodle Salad with Seafood
• Baked Tomatoes Stuffed with Salmon, Garlic and Capers
• Caesar Salad (Chicken, Scallops or Shrimp Optional)