Shackamaxon Catering
Here’s where it gets good

After all, we are a catering company. We believe wedding food should not be tolerable, it should be exquisite. Here are some sample menus to get you salivating. As you’d expect, there are no limitations or prefab packages; we’re all about working out a custom menu to suit any budget and delight any palette.

 

presented by caterer on silver trays with flowers and herbs…

Thai Chicken Satay with Peanut Dipping Sauce Smoked Chicken Salad on Belgian Endive Leaf Sesame Chicken with Sweet and Sour Dipping Sauce Blackened Catfish with Spicy Honey Sauce for Dipping Shrimp Rolls Blackened Shrimp Skewers with Red Pepper Dipping Sauce Shrimp Salad in Cucumber Cup Traditional Shrimp Cocktail Coconut Crusted Shrimp with Roasted Pineapple Dipping Sauce Sushi and Sashimi Assortment with Wasabi and Ginger Accents Tuna Ceviche in Tortilla Cup
Seared Tuna on Won Ton Crisp with Tobiko Wasabi
Smoked Salmon on Black Bread with Crème Fraîche and Chives
Potato latke with Smoked Trout and Spicy Apple Compôte
Maryland Crabcakes with Chesapeake Bay Sauce
Crab Fritters with Banana “Ketchup”
Lollipop Lambchops with Sherry Mustard Dip
Chorizo Puffs with Dijon Mustard Dip
Wild Mushroom Tartlets with Crème Fraîche Gougère
Wild Mushroom Triangles of Phyllo with Fresh Herbs
Italian Crostini with Fresh Mozzarella and Roasted Pepper
Classic Pissaladière – caramelized sweet onion with on French Bread Rounds
Vietnamese Rice Paper Rolls with Nuoc Chon Dipping Sauce
Vegetarian Sushi Rolls with Wasabi and Ginger
Mediterranean Ratatouille in Red Bliss Potato Cup
Vegetable Spring Rolls
Roasted Poblano, Corn and Scallion Quesadillas
Negamaki Beef Rolls
Jerked Filet of Beef of Risotto Cake with Fruit Chutney
Filet of Beef Crostini with Reduction Sauce of Balsamic, with Shaved Fennel & Reggiano
Smoked Duck with Butternut Squash and Dried Cranberry, in a pastry triangle

the basics

Fine Imported Cheeses – with a variety of breads and water biscuits
Assorted Tastes of Aromatic Patés
Country Cruditée Baskets
Thai Dim Sum
Scottish Smoked Salmon Display
Tuscan Antipasti Display

fun and tasty

Chili Con Queso with Grilled Sausges and Tortilla Chips
Hummus and Baba Ghanouj with Pita Crisps
Stuffed Focaccia with Pesto Mozzarella
Tortilla Chips with Fresh Salsa

dinner entrées—the basics to start from

-Poultry-
Panko Crusted Breast of Chicken with Thyme Reduction Sauce
Garlic and Herb Roasted Turkey Breast
Chicken Scarpiello with Onions, Potatoes and Hot Peppers
Julienned Chicken Breast with Mushrooms, Shallots, and Reggiano and Served with a Sherry Cream Sauce
Italian Chicken Arrabiata with Red Pepper and Sun Dried Tomato
Calamata Olive Tapenade Chicken
Baja Chicken – marinated in rum
Traditional Coq au Vain
Chicken Cacciatore

-Tastes of the Sea-
Chilled Poached Salmon
Black Pepper Crusted Tuna Loin
Sesame Crusted Sea Bass
Moroccan Grilled Salmon with Cumin and Coriander
Salmon Cakes
Crab Cakes
Baked Stuffed Trout
Blackened Catfish
Broiled Flounder

-Beef-
Seared Roasted Tenderloin of Beef with Sauce Raifort
Marinated Grilled London Broil
Curried Beef
Asian Style Green Pepper Beef
Brisket of Beef

-Pork-
South American Sofrito Pork in a Cilantro Marinade with with Onions, Peppers, Garlic
Roast Pork Loin with Apricot, Fig, and Pistachio Stuffing
Traditional Roast of Ham
Vanilla Glazed Pork Chops with Cipollini Onions
BBQ Ribs

for unique tented or outdoor events

Chicken
Baby Poussin
Jamaican Jerk Chicken Breast
Chicken Arrabiata
Tapenade Chciken

Beef
Petite Filet Mignon
Sliced Fielet of Beef
Marinated London Broil

Assorted Sausages
Andouille, Apple Smoked Chicken, Chorizo, Venison, Duck Apple

Flavors of the Sea
Grilled Lobster
Marinarted Tuna Loin
Swordfish Steaks

Lamb
Rosemary and Garlic Leg of Lamb
Thin Lamb Chops

Game dishes available on request.

station buffet concepts presented with tapas plates and small forks

-Traditional Raw Bar-
Oysters, Clams, Alaskan King Crab Legs, Stone Crab Claws, Jumbo Shrimp, Cocktail Sauce, Lemons, Trenton Crackers

-Flavors of Tuscany-
Grilled Seasonal Vegetables, Tuscan Bean Dip, Variety of Ripe Olives, Sliced Genoa and Prosciutto, Marinated Mozzarella, Roasted Peppers, Aged Reggiano Cheese

-Risotto Station-
Selections might include: Wild Mushroom, Seafood, Saffron with Peas

-South of the Border-
Queso Fundido, Chili Con Queso, Mini Chili Rellenos, Tortilla Swirls, Tortilla Chips with Salsa and Guacamole

-Asian Flavors-
Vietnamese Rice Paper Rolls with Nuoc Choun Dipping Sauce; Assorted Dim Sum with Soy Dipping Sauce, Minaiture Romaine Leaves, Thai Bird Peppers, Coconut, Peanuts, Plum Sauce, Beef Negamaki Rolls around Scallions

-Night in Tunisia-
Hummus with Fresh Pita, Baba Ganouj, Shaved Lettuce, Tzatziki, Falafel, Avocado, Dolmata, Olives, Marinated Tomatoes

-Scandinavian-
Home Cured Gravlax with Creme Fraiche, Red onion, Black Bread Triangles, Cheese Fondue with Sour Dough Bread


• trip to Italy
• trip to the Isalnds
• Latin & Southwestern
• Latin & French Bistro
• Italian Country
• Tapas Cocktail Reception
• American & European Brunch

creative combinations of complimentary flavors

Fusion: a Trip to Italy, Morrocco, South Seas, the South of France and The South
…Hors d’Oeuvres to Delight the Sense of Smell…
- Moroccan Grilled Salmon Station
“Nasi Goreng Jawa” Station
…Butlered…
- Coconut Crusted Shrimp with Roasted Pineapple Dipping Sauce
- Blackened Catfish with Spicy Honey Dipping Sauce
- Wild Mushroom Triangles with Fresh Herbs
- Mini Roasted Onion Tartlets
- Jerked Filet of Beef on a Risotto Cake with Jalapeno Nectar
- Potato Latke with Smoked Trout and Spicy Apple Compote

Fusion: A Trip to the Islands
…A Caribbean feast..
Rum-Soaked Bajan Chicken
Ropa Vieja (marinated meat dish) on Corn Arepas
West Indian Red Beans & Rice
Organic Mesclun Greens served with a Mango Vinaigrette
Plaintain Chips with Fresh Salsa
Assorted Breads Basket
Celebration Cake
…Island Punches (available at the bar!)…
- Goombay Smash Punch with Coconut Milk & Pineapple Juice
- Bajan Rum Punch with Orange & Pineapple Juice

Fusion: Latin and Southwestern
…Butlered Hors d ‘Oeuvres served from wicker baskets with flowers…
- Miniature Tortilla Swirls of Grilled Vegetables and Jalapeno Cheese
- Butternut Squash Empanada Packets
- Grilled Chorizo Sausage, bias cut on Bamboo Stick with Salsa Dipping Sauce
- Conch Fritter with Banana Dipping Sauce
…Stationary in Garden…
- Raw Vegetable Cruditee Hooped Country Basket with Sofrito Flavored Dipping Sauce
- Terra-Cotta Planter with Plantain Display
- Plantain Chips with sweet honey dip to accompany – in small chafer
- Fried Yucca Fingers and Coconut Dip to accompany – in Small chafer
…Stations: Small Plate Grazing Buffet…
- Roast Pork with Traditional Cezon Seasonings
- Hablichuelas Blancas con Calabaza
- Traditional Rice with Sofrito
- Country Artisan Breads Display
- Fajita Bar with Grilled Chicken, Tortillas, and Fajita Ingredients
- Quesadillas with Roasted Vegetable and Cheese and Cilantro Salads
…Salads…
- Sliced Fresh Tropical Fruits
- Green Chopped salad with Chopped Tomato and a Coconut Lime Vinaigrette
Plantain with Coconut Accent – surrounded by baby Bucks County Greens with Lime Vinaigrette
- Roast Corn and Black Bean Salad with Cumin Vinaigrette and Orange with Orange Zest …Dessert…
- Wedding Cake Garlanded Fresh Flowers and Ivy, Chocolate Truffle- sitting on a sea of candied violets
- Miniature Brownies, French Vanilla Ice Cream
- Coffee, Decaffeinated Coffee, and Teas — buffet with silver samovar and glassware

Fusion: Latin and French Bistro
…Butlered Hors d ‘Oeuvres served from wicker baskets with flowers…
- Belgian Endive Leave with French Mushroom Brie and Tarragon Leaf Accent
- Butternut Squash Empanada Packets
- Marinated Filet of Beef with Tarragon Cream Sauce on French Bread Round
…Stationary in the Garden…
- Raw Vegetable Cruditee Hooped Country Basket with Sofrito Flavored Dipping Sauce
- Terra-Cotta Planter with Plantain Display -
- Plantain Chips with sweet honey dip to accompany – in small chafer
- Fried Yucca Fingers and Coconut Dip to accompany – in Small chafer
…Stationary Hors d’Oeuvre with the theme of a Country Late Summer…
- Roast Pork with Traditional Cezon Seasonings
- Hablichuelas Blancas con Calabaza
- Traditional Rice with Sofrito
- Country Artisan Breads Display
…French Bistro…
- Beef Bourginon ; a beef stew with red wine and lots of onion , a long and smooth sauce
- Tuna Salad Nicoise Display with Potatoes, vegetables, capers, tuna, anchovy: use grilled tuna mixed witha potato melange
…Salads…
- Sliced Fresh Tropical Fruits
- Green Chopped salad with Chopped Tomato and a Coconut Lime Vinaigrette
- Roast Corn and Black Bean Salad with Cumin Vinaigrette and Orange with Orange Zest
…Dessert…
- Wedding Cake
- Fruit Display with Raspberry Sorbet
- Coffee, Decaffeinated Coffee, and Teas — buffet with silver samovar and glassware

Fusion: Italian country
…Butlered Hors d ‘Oeuvres served from wicker baskets with flowers…
- Prosciutto & Locatelli Risotto Croquette – baked
- Grilled Shrimp with pesto sauce
- Grilled Marinated Lemon and Thyme Calamari with houmous on bruchetta
- Baby Lamb Chops crusted with rosemary and Dijon with Dijon Chutney Dipping Sauce
- Warm Focaccia with Fresh Tomato and Mozzarella with Basil – a grilled vegetable
…Stationary Hors d’Oeuvres…
- Display of Pale Green Belgian Endive with sun dried tomato concassé
- Display of Locatelli Cheese Round Quarter, Ripe Olives, Country Breads and Thin Breadsticks
…Dinner — table d’hote country service…
- Epi Loaves Laid out on Table
First Course: Penne Pasta with three sauces to pass:
1) fresh tomato & basil 2) bolognese 3) basil cream
Intermezzo: Sorbet
- say lemon for the moment with lemon zests served in tureens for self service
Main Course:
- Warm Chicken Arabiata julienne with grilled vegetables, cannellini beans with sautéed spinach & garlic, aged Genoa salami with cracked black pepper, prosciutto, ripe olives
- Sautéed thinly sliced zucchini – browned in olive oil
- Polenta with Sun Dried Tomato and Parmesan Salad Course
Plated Salad:
- Butter Lettuce, Baby Organic Greens with Bruschetta of Goat Cheese and Tapenade; Lemon Vinaigrette
Dessert:
Again, “table d’hote” – with a plated cake service coming out – Cake to be discussed
Fresh Berries and Whipped Cream with Almond Flavor Coffee, Decaffeinated Coffee, and Teas — butler out

Fusion: tapas & international flavors cocktail reception
…Butlered Hors d’Oeuvres…
- Thai Chicken Brochettes with Peanut Dipping Sauce
- Wild Mushroom Triangles with Fresh Herbs
- Italian Bruschetta with Chopped Roma Tomato & Fresh Mozzarella
- Filet of Beef with Reduced Balsamic, Reggiano and Shaved Fennel served on Toasted French Bread
- Mashed Potato Spoon Taster : lobster wasabi and corn mashed potatoes
…Stationary Hor d’Oeuvres…
- Dim Sum Station with Thai Vegetable Dumplings, Shomai
- Turkey/Shrimp Dumplings & Miniature Spring Rolls, in Wok and Bamboo
- Steamer Baskets…served with a duo of tasting sauces.
- Tapas Station with Grilled Squid Salad,Olives, Ropa Vieja with Corn Arrepa, Baccala Salad

Fusion: Brunch, American & European
…Omelet Bar with Chef…
- Roasted Red & Green Peppers, Chedder Cheese, Onions, Ripe Olives, Grilled Vegetables, other goodies
…An abundant buffet…
- Wild Mushroom Italian Egg Frittata
- Red Bliss Potatoes with Fresh Herbs
- A selection of smaller Le Bus Bakery Rolls, Russian Black Breads and Herbed Butters
- Bagels, Muffins, and Sweet Breads
- Flavored Cream Cheese
- Sliced Onions & Tomatoes
- Sliced Seasonal Fruits Display
- A Selection of Grilled Seasonal Vegetables brushed with Olive Oil and Fresh Herbs
- Challah French Toast with Maple Syrup
- Thai Peanut Asian Noodle Salad
- Mesclun Salad of Baby Organic Greens served with a Balsamic Vinaigrette
- Plain and Flavored Yogurts
- Scottish Smoked Salmon Display
…Beverages…
- Coffee, Herbal Tea & Decaf Service Orange, Cranberry and Grapefruit Juicess Mimosas and Kyr Royales

fresh, creative and colorful

Bibb and Endive with Caramelized Cashews dressed with a Blue Cheese
and Sherry Vinaigrette
Mesclun Greens with Balsamic Vinaigrette
African Carrot Salad
Cous Cous Salad
Italian Baccala Salad
Red Curry Cole Slaw with Apple and Fennel
Roasted Corn and Black Bean Salad
Tangy Lentil Salad

we will adapt tastes, styles to compliment the way that we work out to create the main course idea

Potatoes and Rices
Roasted Red Potato Slices
A Roasted Stew of Potatoes, Green Beans, Carrots and Cashews
Country Mashed Potatoes
Roasted Garlic Mashed Potatoes
Sweet Potato Purée
Rice Pilaf with Arugula and Pistachio
Rice and Peas

Vegetables
Grilled Seasonal Vegetables
Roasted Green Beans
Chili Roasted Corn and Cauliflower au Gratin
Maple Glazed Carrots
Sautéed Medley of Seasonal Vegetables
Sautéed Spinach

deliciously happy endings…

Chocolate Fondue with Seasonal Berries and Fruits for Dipping
Classic Crème Brulée in Demi Tasse Cups
Classic French Crèpe Station
Bananas Foster station
Chef’s Freshly Baked Pies and Cakes Station
Seasonal Fruit Display
Chef’s Selection of Cookies, Broenies, Biscotti, and Finger Desserts
Miniature Handcrafted Desserts presented on Silver