Your business is important and making the perfect impression among your clients and co-workers is always a desired goal.
Our staff’s experience will provide you with confidence in the planning process and the ultimate success of your event. A Sharper Palate offers simple to upscale options to serve at any occasion. We have listed the menu options as Breakfast, Lunch, Hors d ‘oeuvres, or Dinner. Please inquire directly with us if you are interested in a serviced event with staff.
Keep in mind that menus are typically made custom for each client and are subject to change.
BUFFET LUNCH & DINNER PDF
Heavy Hors D’oeuvres PDF
Plated & Served Dinner PDF
COMPOSED BUFFET LUNCH & DINNER
A Sharper Palate Catering and Events can accommodate delivery and pick up requests for boxed lunches, cold buffet
lunches, or hot buffet lunch options to serve at any occasion. Our goal is to exceed your company’s expectations – whether you are meeting with a client or providing food for your employees. We make all of our food from scratch, so we do ask that all lunch or dinner orders are confirmed at least 48 hours in advance.
Please see below for other delivery information.
Classic Boxed Lunches
For your guests’ convenience, our Boxed Lunches are presented in gift bags with handles so they can easily be carried wherever they may need to go. All Bags include disposable cutlery and a luncheon napkin. Our Classic or Deluxe Boxed Lunches feature Boar’s Head Deli Meats and Cheeses.
Classic Sandwiches
Served on sliced bread with a “classic” side dish and a dessert
Roasted Turkey on Whole Wheat
Granny Smith Apple, White Cheddar, Lettuce and Mayonnaise
Ham and Cheddar
White Bread with Lettuce, Tomato, and Pommery Mustard Sauce
Roasted Sirloin and Swiss
Multigrain with Lettuce, Tomato and Roasted Red Pepper and Shallot Mayonnaise
Club
Turkey, Ham, and Bacon on Whole Wheat with Cheddar, Lettuce, Tomato and Mayonnaise
Classic Wraps
Served on Whole Wheat with a ‘classic’ side dish and a dessert
Traditional Chicken Salad
in a Light Herb Dressing with Lettuce and Tomato
Hummus with Roasted Bell Peppers
Lettuce, Tomato, Cucumbers, Pepperoncini, Sautéed Mushrooms, and Herb Vinaigrette
CLASSIC SIDE DISHES
- Potato Chips
- Whole Fruit
- Red Skin Potato Salad
- Pasta Salad
DESSERTS
- Lemon + White Chocolate Cookie Sandwich
- Oatmeal Raisin Moon Pie
- Triple Chocolate Mocha Cookie
- Dark + White Chocolate Chip Brownie
- Peanut Butter Brownie
SALADS
Served with Bread, Butter and a Dessert
Chicken Penne Salad
Smoked Chicken with Julienned Mixed Vegetable and Penne Pasta tossed in Sesame Soy Vinaigrette
Grilled Chicken Caesar Salad
Sliced Grilled Chicken Breast, Romaine Lettuce, Parmesan Cheese, Garlic Croutons and Caesar Dressing on the Side
Mixed Green Salad with Grilled Chicken
Tomatoes, Cucumber, Carrots, Sherry-Herb Vinaigrette
on the Side
Mixed Greens with Sundried Cranberries
Sliced Cucumbers, Candied Walnuts, Blue Cheese Crumbles and Balsamic Vinaigrette on the Side
DESSERTS
- Lemon + White Chocolate Cookie Sandwich
- Oatmeal Raisin Moon Pie
- Triple Chocolate Mocha Cookie
- Dark + White Chocolate Chip Brownie
- Peanut Butter Brownie
Buffet Menu Selections
Menu I
Gourmet Deli Platter
Featuring Boar’s Head Deli Meats and Cheeses: Roasted Sirloin, Baked Ham, Roasted Turkey Breast and Traditional Chicken Salad, Sliced Swiss and Cheddar Cheeses, Lettuce, Tomato, Pommery Mustard Sauce, Mayonnaise and Roasted Red Pepper and Shallot Mayonnaise
Sliced Whole Wheat, White and Multigrain Bread with Whole
Wheat Wraps
Mixed Green Salad
Tomato, Cucumbers, and Carrots served with Sherry-Herb Vinaigrette and Ranch Dressing
Individual Bags of Potato Chips
Triple Chocolate Mocha Cookies
Menu II
Sliced Grilled Chicken
Caesar Salad
Shaved Parmesan, Garlic Croutons, Caesar Dressing
Farfalle Pasta
Grape Tomatoes, Fresh Mozzarella, Cucumbers, Basil, Red Wine Vinaigrette
Freshly Baked Rolls with Butter
Assorted Miniature Brownies and Citrus Bars
Menu III
Peach Barbeque Glazed Chicken Breast
Loaded Baked Potato Salad
Chives, Sour Cream, Sharp Cheddar, Smoked Bacon
Salad of Green Beans
Roasted Red Peppers tossed in a Cider Vinaigrette
Freshly Baked Rolls with Butter
Dark and White Chocolate Chip Brownies and Oatmeal Craisin Moon Pies
Menu IV
Assorted Assembled Sandwiches and Wraps including:
Roasted Turkey, Apple, and White Cheddar Cheese, Ham and Cheddar
Roasted Sirloin and Swiss, Classic Hummus and Vegetable Wraps
Caesar Salad
Shaved Parmesan, Garlic Croutons, Caesar Dressing
Individual Bags of Potato Chips
Assorted Brownies and Cookies
Menu V
Mixed Baby Greens Salad
Seasonal Vegetables, Balsamic Vinaigrette and Parmesan Peppercorn Dressing
– or –
Baby Kale Salad
Citrus, Radishes, Avocado, Spiced Pumpkin Seeds, Lemon-Lime
Vinaigrette (available November through April)
– or –
Baby Kale Salad
Strawberries, Radishes, Avocado, Spiced Pumpkin Seeds,
Lemon-Lime Vinaigrette (available May through October)
Grilled Chicken Breast
Peach BBQ Sauce over Sweet Onions and Fennel
Roast Pork Loin and Apples
Sweet and Sour Cider Sauce
Green Beans
Toasted Almonds, Brown Butter and Lemon
Mashed Red Skin Potatoes
Sour Cream and Chives
Soft Rolls and Butter
Assorted Brownies, Cookies and Citrus Bars
Menu VI
Spinach Salad
Cranberries, Sunflower Seeds, Carrots, Goat Cheese and Cider
Vinaigrette
– or –
Mixed Baby Greens Salad
Seasonal Vegetables, Balsamic Vinaigrette and Parmesan Peppercorn Dressing
Slow Roasted Lemon and Herb Chicken
Baked Ham
Grilled Pineapple, Rum-Raisin Glaze
Brown Rice Pilaf
Roasted Carrots, Broccoli and Cauliflower with Olive Oil and Herbs
Soft Rolls and Butter
Assorted Cheesecake Bars
Menu VII
Caesar Salad
Parmesan, Tomatoes, Olives, Roasted Garlic Croutons
– or –
Arugula and Green Leaf Salad
Cucumbers, Tomatoes, Roasted Fennel, Feta and Garlic Vinaigrette
Chicken Cacciatore
Sautéed Flank Steak Pepperonata
Both Served with Butter and Parmesan Fettuccini
Spiced and Roasted Zucchini and Yellow Squash
(Available May through October)
– or –
Spiced and Roasted Butternut and Hard Squashes
(Available November through April)
Baguette and Olive Oil
Blueberry Crisp
with Brown Sugar Streusel and Whipped Cream
(April-June)
Peach Crisp
with Brown Sugar Streusel and Whipped Cream
(July-September)
Apple Crisp
with Brown Sugar St
Vegetarian Options
For Cold Food Buffets:
Hummus on Whole Wheat Wrap with, Roasted Bell Peppers, Lettuce
Tomato, Cucumbers, Pepperoncini, Sautéed Mushrooms and Herb Vinaigrette
For Hot Food Buffets:
Roasted Vegetable, Tomato, and Herb Lasagna, Ricotta, and Mozzarella
– or –
Seasonal Vegetable Curry over Toasted Quinoa
Butlered Hors D'oeuvres
Planning an event for a couple of hours after work for a networking group or a client and staff meet and greet? The menus below constitute enough to tide everyone over until dinner but not to take the place of the meal. We can provide these menus as a delivery or a full-service staffed event. If you would like to have a full-service staffed event, please call 804-553-0495 or email us at [email protected] to get an all-inclusive proposal. Please see the last page for other delivery information.
Served during the reception or cocktail portion of the event or for the entire duration. We recommend selecting 3 – 4 options from below.
Beef
Beef Tenderloin on Grilled Flatbread
with Shaved Asparagus, Manchego Cheese and Lemon Olive Oil
Miniature Hamburgers
with Cheddar Cheese and Herb Aïoli
Blackened Beef Tenderloin
Arugula Pesto and Roasted Red Peppers Crostini
Carpaccio of Beef, Dijon and Caper Sauce,
Shaved Parmesan, French Bread Crisps
Pork
Miniature Pulled Pork BBQ Sandwiches
with Carrot Ginger Slaw
Mushrooms
Stuffed with Italian Sausage and Fontina Cheese
Grilled Pork Satays
with Peanuts, and Scallion-Ginger Dipping Sauce
Prosciutto, Asparagus, Caramelized Onion
and Goat Cheese Crostini
Tea Sandwich of Pimento Cheese,
with Virginia Ham, Bread and Butter Pickles
Poultry
Tea Smoked Duck Breast
with Edamame Puree and Radish Sprouts on Crispy Sticky Rice Cakes
Fried Buffalo Chicken
with Blue Cheese Sauce on a Sesame Seed Roll
Miniature Fried Chicken and Waffles
with Maple Cayenne Butter
Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish
Smoked Chicken and Sage Mousse baked in Puff Pastry,
Roasted Red Pepper Sauce
Seafood
Grilled Marinated Shrimp with Cocktail Sauce
Apple Wood Bacon Wrapped Scallops
Yuzu Marinated Lobster and Coconut
in Miso Tuille Cones
Smoked Salmon and Cucumber Crostini
with Yogurt Sauce
Crab Cake Sandwiches
served open-faced with Remoulade Sauce
Cornmeal Crusted Oysters
with Warm Whole Grain Mustard Sauce
Vegetarian
Smoked Mushroom and Gouda Tartlets
Twice Baked Fingerling Potatoes
with Smoked Gruyère, Shallots and Chives
Vegetable Garden Spring Rolls
with Cashew Ginger Sauce
Parmigiano Reggiano and Italian Parsley Arancini
Tomato Jam on Baguette Toast
Heavy Hors D’Oeuvres
Menu I
Stationary Hors d’Oeuvres
Eggplant, Parmesan, Roasted Garlic, and Red Pepper Savory
Cheesecake
Assorted Domestic and Imported Cheeses
Gourmet Crackers, Flatbreads, and Seasonal Fruits
Roasted Vegetable Presentation
Asparagus, Carrots, Portobello Mushrooms, Zucchini, Squash,
Red and Yellow Peppers, Roasted Red Pepper Aïoli
Miniature Bistro Beef Sandwiches
with Roasted Red Pepper and Shallot Mayonnaise
Skewered Chicken Yakitori, Ponzu Dipping Sauce
Assorted Miniature Desserts
Menu II
Stationary Hors d’Oeuvres
Assorted Domestic and Imported, Hard and Soft Cheese
Gourmet Crackers, Flatbreads, Seasonal Fruit Garnish
Baked Spinach and Artichoke Dip
with Hungarian Paprika, Pita and Baguette Crisps
Smithfield Ham on Soft Rolls
Honey-Chipotle Butter
Naam Barbecue Beef Skewers
Lemongrass Chicken Garden Rolls
Vietnamese Dipping Sauce
Assorted Miniature Desserts
Menu III
Stationary Hors d’Oeuvres
Herb and Pistachio Goat Cheese Ball and
Assorted Domestic and Imported Cheeses
Gourmet Crackers, Flatbreads, Seasonal Fruit Garnish
Vegetable Spring Rolls
Cashew Ginger Sauce
Roast Beef on Miniature Croissants
with Havarti Cheese, Watercress and Horseradish Crème Fraîche
Skewered Almond Chicken
Spicy Honey Yogurt Sauce
Pork, Ginger, and Garlic Meatballs
Peanuts, Scallions, and Spicy Soy Glaze
Assorted Miniature Desserts
Menu IV
Stationary Hors d’Oeuvres
Cheese Presentation
Stilton Blue, Pear and Walnut Savory Cheesecake and
Assorted Domestic Hard and Soft Cheeses; Gourmet
Crackers, Flatbreads, and Seasonal Fruit Garnish
Sundried Tomato ‘Pesto’, White Bean, Garlic and Herb
Spread and Olive Relish with Crostini
Skewered Citrus Marinated Chicken
Basil Sauce
Poached Shrimp
Lemons, and Traditional Cocktail Sauce
Smoked Ham on Biscuits
Honey Mustard
Assorted Miniature Cookies and Brownies
Hors d’ oeuvres (Plated & Served)
Butlered Hors D’Oeuvres
Served during the reception or cocktail portion of the event or for the entire duration. We recommend selecting 3 – 4 options from below.
Beef
Beef Tenderloin on Grilled Flatbread
with Shaved Asparagus, Manchego Cheese and Lemon Olive Oil
Miniature Hamburgers
with Cheddar Cheese and Herb Aïoli
Blackened Beef Tenderloin
Arugula Pesto and Roasted Red Peppers Crostini
Carpaccio of Beef, Dijon and Caper Sauce,
Shaved Parmesan, French Bread Crisps
Pork
Miniature Pulled Pork BBQ Sandwiches
with Carrot Ginger Slaw
Mushrooms
Stuffed with Italian Sausage and Fontina Cheese
Grilled Pork Satays
with Peanuts, and Scallion-Ginger Dipping Sauce
Prosciutto, Asparagus, Caramelized Onion
and Goat Cheese Crostini
Tea Sandwich of Pimento Cheese,
with Virginia Ham, Bread and Butter Pickles
Poultry
Tea Smoked Duck Breast
with Edamame Puree and Radish Sprouts on Crispy Sticky Rice Cakes
Fried Buffalo Chicken
with Blue Cheese Sauce on a Sesame Seed Roll
Miniature Fried Chicken and Waffles
with Maple Cayenne Butter
Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish
Smoked Chicken and Sage Mousse baked in Puff Pastry,
Roasted Red Pepper Sauce
Seafood
Grilled Marinated Shrimp with Cocktail Sauce
Apple Wood Bacon Wrapped Scallops
Yuzu Marinated Lobster and Coconut
in Miso Tuille Cones
Smoked Salmon and Cucumber Crostini
with Yogurt Sauce
Crab Cake Sandwiches
served open-faced with Remoulade Sauce
Cornmeal Crusted Oysters
with Warm Whole Grain Mustard Sauce
Vegetarian
Smoked Mushroom and Gouda Tartlets
Twice Baked Fingerling Potatoes
with Smoked Gruyère, Shallots and Chives
Vegetable Garden Spring Rolls
with Cashew Ginger Sauce
Parmigiano Reggiano and Italian Parsley Arancini
Tomato Jam on Baguette Toast
Plated & Served Dinner
Menu I
1st Course
Mixed Baby Greens
Raspberries, English Cucumbers, Roquefort,
White Balsamic Vinaigrette
2nd Course
Filet Mignon in a Red Wine Sauce
Sautéed Virginia Crab Cake
Roasted Asparagus
Wild Mushroom Risotto
Soft Rolls with Butter
Menu II
1st Course
Salad of Frisee and Baby Lettuces
Sunflower Seeds, Peppered Chèvre, Red Grapes, House Vinaigrette
2nd Course
Filet Mignon
with Oyster Mushroom Demi-Glace
Baked Salmon
Over Braised Creamy Leeks, Broccolini, Wheat
Berry and Rice Pilaf
Soft Rolls with Butter
Menu III
1st Course
Baby Bibb Lettuce
Grilled Red Onion, Avocado, Oranges, Toasted
Walnuts, Blood Orange-Black Pepper Vinaigrette
2nd Course
Choice of:
Roasted Chicken Breast
with Red Pepper Sauce
– or –
Seared Rockfish
Lemon-Caper Beurre Blanc with Roasted
Asparagus and Brown Rice Pilaf
Soft Rolls with Butter
Menu IV
1st Course
Romaine with Roasted Beets
Red Onion, Candied Walnuts, Goat Cheese,
Herb Vinaigrette
2nd Course
Grilled Beef Tenderloin
Caramelized Sweet Onion Sauce
Seared Sea Bass
Smoked Shrimp Butter
Citrus Glazed Carrots
Yukon Gold Potatoes
Crushed with Olive Oil and Herbs
Soft Rolls with Butter
Menu V
1st Course
Mixed Baby Greens
with Dried Cranberries, Candied Pecans, Gorgonzola Blue Cheese, Champagne Vinaigrette
2nd Course
Choice of:
Pepper Crusted Bistro Beef
in a Mushroom-Red Wine Sauce
– or –
Roasted Sea Bass
with Smoked Tomato and Herb Beurre Blanc with Roasted Broccolini and Yukon Gold Mashed Potatoes
Soft Rolls with Butter
Menu VI
1st Course
Mixed Baby Greens
Pears, Chèvre, Toasted Almonds, White Balsamic Vinaigrette
2nd Course
Mushroom and Asiago Stuffed Chicken Breast
Sundried Tomato Sauce
Green Beans
Sautéed with Shallots and Garlic in Nutmeg Brown Butter, Parmesan Potato Gratin
Soft Rolls with Butter
Beverage Options
HORS D’OEUVRES & PLATED DINNER BEVERAGE OPTIONS
Standard Bar Based on Consumption
A Sharper Palate can provide all of the alcoholic and nonalcoholic beverages and mixers that you may need for bar service to include: Tito’s Vodka, New Amsterdam Gin, Dewar’s Scotch, Bacardi Rum, Jim Beam Bourbon, Domestic and Imported/Craft Light, and Regular Beers, Red and White Wines, Assorted Sodas, Soda and Tonic Water, Juices, Bloody Mary Mix and Sour Mix with beverage charges based on consumption.
Drinks Would Be Priced as Follows:
-
Highballs $7.00 per drink
-
Wine $28.00 per bottle
-
Imported Beer/Craft Beer $4.75 per bottle
-
Domestic Beer $3.75 per bottle
-
Sodas $1.50 per can
You may choose to provide your own alcohol and A Sharper Palate can provide Assorted Sodas, Soda and Tonic Water, Juices, Bloody Mary Mix, and Sour Mix for a per person rate based on the duration of your event.
Please note that if you are providing all alcoholic beverages for the event, A Sharper Palate will require a copy of your
ABC license two weeks prior to the event. Please contact the Virginia Dept. of Alcoholic Beverage Control (804) 213-
4400 or access their website: www.abc.state.va.us to obtain your license. Please confirm with your selected venue whether additional alcohol liability insurance will be required in addition to providing a one day ABC license. You will need to make arrangements to have all alcohol products delivered to the venue, (2-3) hours prior to the event time and secure transportation for the leftover product at the conclusion of the event.
If you choose to provide all beverages and mixers (alcoholic and non-alcoholic), A Sharper Palate can provide Coolers, Ice, Bar Equipment, and Bar Fruit for $75.00 per bar.
Some additional beverage options to consider are Specialty Cocktails/Signature Beverages, Coffee, Iced Tea, Lemonade,
Fruit Infused Water, Hot Cider, Hot Chocolate, Champagne or Cider Toast.
Please inquire about additional beverages you do not see listed.
Composed Buffet Lunch & Dinner BEVERAGE OPTIONS
Disposable Boxed Coffee Service $32.00
Locally Roasted Regular & Decaffeinated Coffee. Includes Sugar and Sweeteners, Creamers, and Disposable Coffee Cups. Serves 12, 6oz. cups (Will retain heat for 3 hours after brewed)
Assorted Individual Bottled Juices:
Orange, Cranberry, Apple, and Grapefruit $2.50 each
Bottled Water $2.00 each
Assorted Sodas offering Coca-Cola products $1.50 each
1 Gallon of Iced Tea (Sweet or Unsweet) $12.00 each
1 Gallon of Lemonade $12.00 each
*A gallon serves approximately 10 people
10lb bags of ice: $3.00 per bag
Delivery Parameters
Delivery and pick up services are available only for orders totaling $250.00 in food costs.
Orders must be placed and confirmed 48 hours in advance of requested delivery and may be subject to availability.
All delivered items are served on/in black acrylic platters or bowls.
Deliveries are only available Monday – Friday for Food & Beverage and acquire the following delivery/ fuel fees.
Delivered between 9:00 a.m. – 5:00 p.m. = $35.00
Delivered before 9:00 a.m. or after 5:00 p.m. = $70.00
*Delivery fees/fuel fees are based on the Richmond metro area. Deliveries outside this area will incur additional charges.
These charges may increase due to large volume orders requiring multiple vehicles or delivery staff.
**Some Venues require an additional charge for deliveries which is not included in our pricing. Please let your event
planner know which venue your order will be delivered to when you are placing your order.
Plasticware
We can supply clear heavy duty acrylic plastic plates, forks, knives, cups, and napkins for $2.25 per person.
– or –
We can supply black plates, black flatware, cups, and napkins for $1.75 per person.
EVENT INFORMATION
Labor:
Labor is dependent on many variables such as final menu selection, logistics, event format and size. Labor is calculated based on total event time (set up, event duration, break down, clean up and travel time) and on the number of staff members needed for a successful event. When we put together a customized proposal with your selected menu, we will include labor costs based on your menu.
Rentals and Service Equipment:
Delivering a successful event often entails providing a great deal of equipment or rental items. Often these items are tables, chairs, linens, china, glassware, flatware, chafing dishes, and portable cooking units. These rental costs will depend on the specific menu selection, the number of guests, and the event location, and will be calculated in your customized proposal for your convenience.
Customized Proposal:
Following your initial inquiry via telephone, email, or in-person, your coordinator will customize your event proposal based on your selected menu and the items above.
Event Review:
Upon receiving your proposal, your event coordinator will be available to make any necessary updates and ensure that our understanding of your event truly reflects your needs and vision. During our time with you, we will accomplish the following:
- Finalize the menu
- Discuss the logistics of the event
- Devise a floor plan to ensure a smooth flow
- Come up with a rain plan (if applicable)
- Determine an approximate timeline
- Choose colors and linens
- Discuss possible décor enhancements
- Review the kitchen and intended prep area needs
- Discuss special requests
- Determine rental needs i.e. china, tables, chairs, tents, etc.
- Decide on any outside services i.e. valet, flowers, entertainment, etc.
Contract:
Once all the details are specified, we will secure your event date upon return of a signed contract and a $500.00 deposit. Your initial deposit is for reserving your date only and does not lock you into a guest count or final menu. Event and menu updates can continue to be made along the way. We request a second deposit, 50 percent of the total fee, no later than 30 days prior to your event. Final balances are due 14 days prior to your scheduled event.