Due to the current public health concerns about the spread of the coronavirus, we are temporarily offering limited in person or delivered catered events. Our office will remain open as we assist clients with future needs. Tastings and in-person meetings will require a scheduled appointment. We will be reevaluating the situation daily to determine when it is safe and allowable to provide in-person catering and look forward to the resumption of festive gatherings!

SOCIAL EVENTS MENUS

There are so many occasions to celebrate in life and we are fortunate to be allowed to be a part of many of these.

Whether you are hosting a cocktail party or a bar mitzvah, graduation, or a family gathering, we can provide multiple options for you to consider. Let us help you throw a party that your friends and family will enjoy and remember.

Keep in mind that menus are typically made custom for each client and are subject to change.

BRUNCH MENU PDF

Heavy Hors D’oeuvres PDF

Plated & Served Dinner PDF

BRUNCH

This unique combination between breakfast and lunch where most anything is acceptable with food pairings is a great way to welcome guests into your home. Whether it is after a long weekend of wedding festivities, celebrating an engagement, a new addition to the family, or it just seems to be when everyone can get together on the same schedule – there is nothing more inviting than the wonderful scent of a home-cooked breakfast.

Menu I

Homemade Deep Dish Quiche
Country Ham, Caramelized Onion and Swiss Broccoli and Cheddar

Individual Yogurt Parfaits
with Granola and Fresh Berries

Savory Strudel
Smoked Turkey, Apples and Braised Greens, Cider Gastrique

Assorted Miniature Muffins

Apple, Gorgonzola, and Bacon Savory Cheesecake
Accompanied by Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnish

Grits Station
Local Byrd Mill Stone Ground Grits, Spicy Shrimp, Chorizo and Manchego Cheese

Assorted Miniature Desserts

Menu II

Seasonal Sliced Fruit
with Yogurt Dipping Sauce

Smithfield Ham and Whole Grain Mustard Stuffed Eggs

Chicken Salad Croissants

Smoked Salmon
with Lemon-Dill Crème Fraîche and Pumpernickel Toast

Oatmeal Bar
Blueberries, Honey, Cinnamon, Brown Sugar, Craisins, Fresh Strawberries, and Pecans

Assorted Miniature Desserts

Menu III

Fresh Fruit Skewers

Assorted Bagels
with Whipped Butter, Plain and Flavored Cream Cheese

Assorted Miniature Quiche
Ham & Swiss, Broccoli & Cheddar, Bacon & Caramelized Onion

Assorted Danish and Pastries

Roasted Turkey
on Sweet Potato Biscuits with Cranberry Walnut Butter

Waffle Station
Homemade Belgian Waffles served with Maple Syrup, Whipped Cream, Fresh Berries, and Powdered Sugar

Menu IV

Ancho and Chipotle Chilies and Aged Monterey Jack Savory
Cheesecake
with Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnish

Smithfield Ham on Tomato Basil Rolls
Honey-Chipotle Butter

Southwestern Egg Bake
Eggs, Cheddar Cheese, Green Onions, Chorizo, Tomatoes

Sweet Potato Home Fries
with Onions, Bell Peppers and Jalapeños

Fresh Seasonal Fruit Salad

Additional Stationary Options

Asparagus, Parmesan, and Shiitake Mushroom Frittata

Crispy Applewood Smoked Bacon

Savory Crab and Bacon Bread Pudding

Biscuit Bar
House-made Buttermilk Biscuits and Sweet Potato Biscuits with Apple Butter, Orange Marmalade, Honey and Country Sausage Gravy

Chef Stations

Omelet Station
Made to order Omelets with the following toppings: Caramelized Onions, Bell Peppers, Tomatoes, Avocado, Vermont White Cheddar, Fontina, Ham, Bacon, and Sautéed Mushrooms

Crêpe Station
Made to order with the following fillings: Strawberries, Bananas, Nutella, Maple Flavored Cream Cheese, Dark Chocolate

Assorted Tea Sandwiches
Deviled Egg Salad on Thin White, Smoked Salmon and Dill Salad on Pumpernickel and Shrimp and Tarragon Salad on Thin Rye

HEAVY HORS D’OEUVRES

There are so many reasons to celebrate or throw a party! The menus below are versatile and will work well in a private
home for an engagement party or at one of the many beautiful venues in Richmond commemorating a retirement and
all of the special events that happen in between. If there is anything specific that you would like to see included in your
quote, please call us at 804-553-0495 or email us for an all-inclusive proposal.

Menu I

Butlered Hors d’Oeuvres

Crispy Fingerling Potatoes
Filled with Smoked Gruyère, Shallots, and Chives

Tea Smoked Duck Breast
Served Sliced on Crispy Rice Cakes with Radish Sprouts and Edamame Puree

Beef Carpaccio
on Grilled Flatbread, Shaved Asparagus, Manchego and Extra Virgin Olive Oil

Smoked Salmon
Cucumbers and Yogurt Sauce on Rye Crostini

Stationary Hors d’Oeuvres

Cheese Presentation
Stilton, Pear and Walnut Savory Cheesecake and Brie en Croûte with Fresh Seasonal Fruit, Assorted Gourmet Crackers and French Bread Crisps

Black Tiger Shrimp
with Red Onion and Thai Basil fried in a Spring Roll Wrapper, Sweet and Spicy Dipping Sauce {2 pp}

Skewered Cherry Tomatoes
with Mozzarella, Basil Croutons, and Lemon Olive Oil

Bistro Beef
Served Sliced with Horseradish Crème Fraiche, Pommery Mustard, and Fresh Baked Soft Rolls

Crab Salad
with Herbs, Lemon and Capers served with Toast Points

Assorted Miniature Desserts, Tarts, and Confections {2pp}

Menu II

Butlered Hors d’Oeuvres

Smoked Chicken and Sage Mousse
Baked in Puff Pastry, Roasted Red Pepper Sauce

Asian Vegetable Spring Rolls
Served with Cashew Ginger Sauce

Shiitake Mushroom and Goat Cheese
Baked in Phyllo Cups

Lemon Poached Shrimp
Ancho Chili Cocktail Sauce

Stationary Hors d’Oeuvres

Cheese Presentation
Lobster, Tarragon, and Chèvre Savory Cheesecake and Assorted Fine Cheeses, Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnish

Roasted and Grilled Vegetables
Asparagus, Broccoli, Beets, Portobello Mushrooms, Squash, Fennel, Carrots, Zucchini, Red and Yellow Peppers, Sun-dried Red Pepper Aïoli

Skewered Peppered Chicken Breast
Port and Pear Dipping Sauce

Miniature Prosciutto and Arugula Sandwiches
on Focaccia with Herb Infused Olive Oil

Steamed Pork Dumplings
with San Bai Su Dipping Sauce

Assorted Miniature Desserts, Tarts, and Confections {2pp}

Menu III

Butlered Hors d’Oeuvres

Granny Smith Apple
with Aged Gouda, Sliced Almonds, Fresh Thyme and Caramel on
Bremner Wafers

Crab Cakes
on Asian Spoon with Sauce Remoulade

Mini Taco with Tequila Cumin Pulled Chicken,
Salsa Verde, Cilantro

Grape and Blue Cheese Truffles
Rolled in Pumpernickel Crumbs

Stationary Hors d’Oeuvres

Presentation of Assorted Fine Domestic and Imported Cheeses
Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnishes

Molasses Cured Salmon Gravlax
Fennel Mustard and Baguette Crisps

Grilled Pork Satays
with Peanuts and Scallion-Ginger Dipping Sauce

Savory Strudel of Wild Mushrooms, Leeks and Ricotta, Tomato
Emulsion

Vegetable Spring Rolls
with Cashew Dipping Sauce

Assorted Miniature Desserts, Tarts, and Confections {2pp}

Menu IV

Butlered Hors d’Oeuvres

Cornmeal Crusted Oysters
Served in Crispy Tart Shells with Whole Grain Mustard Cream Sauce

Saffron Poached Pear
with Stilton Blue Cheese and Walnuts in Phyllo Cups

Bruschetta
with Caramelized Onions, Chèvre, Prosciutto, and Roasted Asparagus

Carpaccio of Beef, Shaved Parmesan, Dijon and Caper Sauce
on French Bread Crisps

Stationary Hors d’Oeuvres

Cheese Presentation
Idiazabal, Mobay, Vella Dry Jack, Grafton Village Cheddar, and Stilton. Served with Gourmet Crackers, Flatbreads, & Seasonal Fruit Garnish

Savory Strudel of Chicken, Spinach and Feta, Red Wine Syrup

Crab and Artichoke Dip with Pita Crisps

Roasted Vegetables and Fresh Mozzarella
on Focaccia Squares with Herb Infused Olive Oil

Marinated Flank Steak Skewers
Cashew Ginger Dipping Sauce

Dessert {2pp}
Lemon Bars, Chocolate Peanut Butter Buckeyes, and Chocolate-Rum Éclairs

PLATED & SERVED DINNER

Butlered Hors d’ oeuvres

Served to your guests upon entering the event, while waiting to be seated. We recommend selecting 3- 4 options from below. Butlered Hors d’oeuvres range from $2.00 – $3.00 per piece.

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

Range from $32.00 – $38.00 per person, depending on the menu selections.

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 2

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

Brunch Beverage Options

Locally Roasted Regular and Decaffeinated Coffee

Assorted Bottled or Fresh Juices
Cranberry, Orange, Grapefruit

Assorted Hot Tea Selections

Bloody Mary Bar
Served with the following garnishes: Celery, Pickle Spears, Grilled Shrimp, Old Bay Seasoning, Texas Pete’s Hot Sauce, Blanched Asparagus, Limes

Mimosa Bar
Pomegranate Juice, Fresh Orange Juice, Pineapple Juice, Carrot Juice. With Fresh Raspberries, Strawberries, Blackberries, and Orange Slices

Iced Coffee Bar
Chilled French Roast Coffee with Vanilla, Hazelnut, and Mocha
Flavored Syrups, Whipped Cream, and Chocolate Shavings

Please inquire about additional beverages you do not see listed.

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: https://www.abc.virginia.gov/ 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.

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.