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A WANDERING FEAST

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CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

HORS D’OEUVRES (passed and Buffet) FOR 2 HOURS

$24 PER GUEST

(Please select seven)

Seafood:

 

Cuban Oyster with Rum Vinaigrette

Salmon Sesame-Ginger with Garnish

Smoked Salmon on Pumpernickel

Smoked Salmon on Crisp Potato Galette

Smoked Bluefish on Toasted Brioche

Grilled Shrimp Sate’ with Roasted Garlic-Basil Aioli

Grilled Shrimp with Avocado Salad

Shrimp Spring rolls with Apricot Mustard

Shrimp Remoulade on Baguette Crouton

Scallop Ceviche with Avocado, Tomato and Cucumber (seasonal)

Scallop in a Sweet Potato Crust with Balsamic Vinaigrette

Stir Fried Seafood Medley with Black Beans in Wonton Crisp

Carolina Crab Cake with Cucumber Dill & Caper

Soft Shell Crab sandwich with Capered Mayonnaise

Tuna Skewer with Fresh Wasabi and Pickled Ginger

Salmon Tartare Provencal with Basil

 Seafood Salad on Black Bread Toast with Basil Aioli

Assorted Sushi: Tuna, Salmon, Shrimp, Pickled Eggplant, California Roll

 

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

 

Vegetable:

 

Crispy Vegetable Spring Rolls with Apricot Mustard

Roasted & Grilled Vegetables Crudités

Crostini of Truffle Oil Caramelized Vidalia Onion

Vegetable Potstickers with Tamari Sauce

Sourdough Bruschetta with Goat Cheese, Oven Roasted Tomato & Olive

Assorted Filo Turnovers

Filo with Goat Cheese and Ratatouille

Spanekopita

Eggplant Caviar with Oven-Dried Tomato Focaccia

Assorted Vegetarian Sushi: Eggplant, Mushroom, Onion Crisp, Carrot and pickled Daikon, Zucchini and Carrot, with Wasabi and Pickled Ginger

Eggplant and Sun-Dried Tomato Caponata on House Made Focaccia

Hummus with Fresh Italian Parsley & Shallots on Taro Chip

Sun Dried Tomato Hummus

Marinated Wild Mushroom with Truffle in Grilled Polenta Cake

Wild Mushroom Galette with Sun-Dried Tomato and Rosemary

Sweet Potato Potsticker with Carrot Ginger Mustard

Figs Stuffed with Herbed Chevre

Baked Artichoke and Pimento Cheese on Black Bread

 

 

 

 

 

 

 

 

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

 

A WANDERING FEAST

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CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

Meat

Beef, Olive, Tomato and Potato Skewers Marinated in Oregano Oil

Herb Roast Beef Tenderloin with Creamed Horseradish

Cantonese Duck with Plum Glaze

Skewered Chicken with Honey Mustard Sauce

Chicken and Monterey Jack Quesadillas

Chicken Satay with Thai Peanut Sauce

Rotisserie Chicken with Fresh Herbs (Platter)

Assorted Sausages with two Mustards

Lamb with Yogurt-Mint Sauce

Lamb with Cumin-Mustard Sauce

Rosemary Skewered Pork with Roasted Garlic Aioli

Pork Tenderloin Dusted with Cumin

Beef Teriyaki with Green Onion Relish and Daikon

Teriyaki Marinated Sirloin Sate

Pork Sate with Spicy Peanut Sauce

Sirloin Bruschetta with Stilton and Caramelized Onion

 

Specialty Pizzas

House Smoked Salmon Pizza with Dill Cream and Caviar

Four Cheese Pizza with Tomato and Basil

Greek Style Pizza with Black Olives Roasted Peppers and Feta Cheese

Prosciutto Pizza with Roasted Shallot and Pepper

Artichoke Pizza with Portobello Mushroom, Shallot and Parmesan

 

 

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

A WANDERING FEAST

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CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

 

THREE COURSE SEATED DINNER

$45 PER GUEST

Tray passed hors d’oeuvres

Please select five

First course

(Please select one)

Young Spinach Salad with d’Anjou Pears, Stilton and Candied Pecans

Artichoke and Mushroom Salad with Black Pepper Vinaigrette (seasonal)

Garden Greens with Roasted Beets, Goat Cheese, Toasted Hazelnuts and Balsamic Vinaigrette

Braised Salsify with Porcini Mushroom from Alba and Fine Herbs Salad

Caesar Salad with Tomato-Basil Relish and Matzo Bread

Vine Ripened Heirloom Tomato and Mozzarella Salad with Fresh Basil

Asparagus Salad with Citrus Vinaigrette (seasonal)

Roasted Red & Yellow Beet Napoleon with Goat Cheese, Caramelized

Pecans, Balsamic Vinaigrette and Greens

Roasted Corn Soup with Cilantro Cream

Puree of Squash Soup with Crème Fraiche

Roasted Eggplant and Tomato Soup with Basil Oil

Wild Mushroom Bisque with Garlic Crostini and Rosemary Oil

Tuscan Bean Soup with Sweet Pepper Crouton

Sweet Pea Soup with Extra Virgin Olive Oil

Demitasse of Melon Soup

Sweet Pea Risotto

Served with Whole Foods Fresh Breads and Sweet Butter

Main course

(Please select one)

Herb Crusted Salmon with Basil Potato Puree and Tomato Fondue

Grouper with Fennel Salad and Truffle Tomato Vinaigrette

Grouper with Stir-Fried Seafood and Lobster Sake Sauce*

Whitefish with Carrot Puree and Lemon-Turmeric Sauce

Snapper with Caramelized Vegetables and Lemongrass

Chicken stuffed with Squash, Zucchini and Peppers with Potato Puree and Balsamic-Honey Glaze

Chicken Breast with Goat Cheese and Wild Mushrooms

Rack of Lamb with Vegetable Risotto and Black Olive Jus*

Rack of Lamb with Potato Gratin and Rosemary Jus*

Colorado Rack of Lamb with Wasabi Puree and Cilantro Mint Vinaigrette

Black Angus Steak with Horseradish Puree and Three Peppercorn Sauce*

Veal Medallion with Garlic Puree and Wild Mushroom Sauce*

Pork Loin with Steamed Jasmine Rice and Thai Cashew Pesto*

Dessert course

(Please select one)

Apple Streusel Tart with Vanilla Whipped Cream and Spiced Fruit Coulis

Warm Chocolate Truffle Cake with Whipped Cream and Berry Compote

Contemporary Tiramisu with Espresso — Raspberry Sauce and Almond Butter Cookie

Raspberry Lemon Tart Gratin with Whipped Cream and Fresh Strawberries

Chocolate Mousse Bomb with Raspberry Sauce

  • indicates Market Priced item

 

 

 

 

 

 

 

 

 

 

 

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

A WANDERING FEAST

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CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

FOUR COURSE SEATED DINNER

$55 PER GUEST

Please select five

First course

(Please select one)

Steamed Asparagus Salad with Whole Grain Mustard (seasonal)

Boston Bibb Salad with Goat Cheese and Wild Mushroom’ Vinaigrette

Arugula and Frisse Salad with d’Anjou Pear, Walnuts, Dried Fruit and Stilton Cheese

Roasted Eggplant, Mozzarella, Sweet Pepper and Tomato Salad with Extra Virgin Olive Oil

Crisp Scallop Salad with Vegie Chips, Baby Greens and Honey Mustard

Asian Salad with Grated Apple, Kaiware, Daikon and Ginger Vinegar

Seared Diver Scallop with Crispy Leek and Truffle Nage

Sautéed Foie Gras with Apple Chutney and “Five Spices” Sauce*

Green Lentil and Sweet Pepper Soup with Rosemary Oil

Pumpkin-Squash Soup with Cranberry Compote

Chestnut Soup with Truffle Oil

Served with Whole Foods Fresh Breads and Sweet Butter

Second course

(Please select one)

Passion Fruit Sorbet

Pink Grapefruit Sorbet

Risotto with Wild Mushrooms

Pear and Gorgonzola with Lamb Loin

Seafood Ravioli with Caramelized Leeks and Sun-Dried Tomatoes

Artichoke and Mushroom Ravioli with Rosemary Jus and Sun-Dried Tomatoes

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

 

A WANDERING FEAST

        Live Art

CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

FOUR COURSE SEATED DINNER, CONTINUED

$55 PER GUEST

Main course

(Please select one)

Pike with Eggplant Fondue and Roasted Pepper Coulis

Salmon with Ginger-Almond Crust and Cabernet Butter

Steamed Maine Lobster with Lemongrass-Ginger Sauce on Halibut

with Braised Cabbage, Pearl Onions and Beurre Grand View

Seared Striped Sea Bass with Porcini Leek Nage, Basil Puree and Caramelized Vegetables

Grouper with Wasabi Puree, Stir-Fried Vegetables and Spicy Green Onion Sauce

Whitefish with Celery Root Pure caramelized Fennel and Black Olive Nage

Roasted Quail with Polenta, Wild Mushroom Ragout and Rosemary Sauce *

Osso Bucco with Saffron Risotto and Gremolata*

Smoked Pork Chop with Roasted Potato, Onion Rings and Apple-Stilton Vinaigrette*

Rack of Lamb with Stir-Fried Vegetables and Cilantro-Mint Vinaigrette*

Tenderloin of Beef with Roasted New Potato, Autumn Vegetable Ragout and Red Wine Sauce*

Veal Medallion with Garlic Puree and Wild Mushroom Sauce*

Dessert course

(Please select one)

Apple Almond Tart with Calvados Sauce and Cinnamon Whipped Cream

Sacher Torte with Vanilla Whipped Cream and Fresh Berries

Pumpkin Tart with Cranberry Compote and Cinnamon Whipped Cream

Crème Brulee with Fresh Berries

  • indicates Market Priced selection

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

.

 

A WANDERING FEAST

        Live Art

CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

 

DINNER BUFFET MENU

$55 PER GUEST

(CATERING AND

TRAY PASSED HORS D’OUEVRES

(Please select five)

SALADS

(Please select two)

Greek Salad with Gulf Shrimp, Feta Cheese, and Kalamata Olive

Caesar Salad with Matzo Bread and Tomato-Basil Relish

Nicoise Salad with Seared Tuna, Sweet Peppers, Anchovies, Olives and Basil

Garden Greens with Roasted Beets, Goat Cheese, Toasted Hazelnuts and Balsamic Vinaigrette

Feast Chicken Salad with Crisp Wonton and Sesame-Ginger Dressing

Chopped Vegetable Salad with Shaved Parmesan and Balsamic Vinaigrette

Poached Jumbo Shrimp with Homemade Cocktail Sauce

Prosciutto Wrapped Melon

Rare Sirloin with Stilton and Caramelized Onion on Brueschetta

Steamed Asparagus’s w Whole Grain Mustard

 

PASTA

(Please select one)

Penne Pasta with Smoked Tomato and Basil

Wild Mushroom Tortellini with Pearl Onions and Porcini Essence

Four-Cheese Ravioli with Hazelnut Brown Butter

Pumpkin Ravioli with Sautéed Pumpkin, Sage and Brown Butter

Veal Ravioli with Onion Marmalade. Oven Dried Tomatoes and Rosemary Jun

Sweet Potato Gnocchi with Roasted Beet and Ricotta Salata

 

 

 

MAIN COURSES

(Please select two)

Mandarin Quail with Tangerine Glaze

Whitefish with Coconut Curry Sauce

Snapper with Truffle-Tomato Vinaigrette

Pike with Braised Cabbage and Pearl Onions

Salmon with Caramelized Fennel and Black Olive Nage

Lemon-Garlic Chicken with Roasted Fennel, Spinach and Thyme

Squab with Braised Bok Choy and Spicy Plum Glaze (add $5.00 per person)

Black Angus Steak with Three Peppercorn Sauce

Pork Loin with Thai Cashew Pesto (add $6.00 per person)

Rack of Lamb with Potato Gratin and Rosemary Jus

ACCOMPANIMENTS

(Please select three)

Steamed Jasmine Rice

Celery Root Potato Puree, Horseradish Puree or Roasted Garlic Potato Puree

Sautéed Baby Vegetables or Stir-Fried Vegetables

Sweet Potato Pancake

 

DESSERTS

A Wandering Feast Viennese Table

“Fondant” Classic French Chocolate Melting Cake with

Whipped Cream and Chocolate Shavings

Regular and Decaffeinated Coffee, Hot Tea with Lemons, Cream and Sweeteners

 

 

 

 

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

 

 

A WANDERING FEAST

        Live Art

CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

COCKTAIL BUFFET RECEPTION

$45 PER GUEST (2 HOURS)

TRAY PASSED HORS D’OEUVRES

Please select five

PASTA

Please select two

Wild Mushroom Tortellini with Pearl Onions, Wilted Spinach and Porcini Essecabece

Penne Pasta with Smoked Tomato, Basil and Ricotta Salata

Bowtie Pasta with Assorted Seasonal Vegetables and Roasted Garlic Sauce

Four Cheese Ravioli with Toasted Hazelnuts, Oregano and Brown Butter Sauce

ACCOMPANIMENTS

Please select three

Young Spinach Salad with Caramelized Apple, Pecans and Stilton Cheese with Balsamic Vinaigrette

Chicken Salad with Crisp Wontons and Spicy Sesame Dressing

Caesar Salad with Croutons and Fresh Grated Parmesan

Arugula, Fennel, Oven-Dried Tomatoes, Roasted Shallots and Balsamic Vinaigrette

Marinated Vegetables with Basil and Roasted Garlic

Homemade Sausages with Three Mustard Sauces

Demitasse of Chilled Melon Soup

Domestic and Imported Cheeses with Crackers, Bread and Grapes

Shrimp Provencal with Three Bean Salad (please add $3.00 per guest)

Served with GABO’S Specialty Breads and Sweet Butter

DESSERT

A Wandering Feast Viennese Table

Whole Cakes and Tarts (please add $3 per guest)

Regular and Decaffeinated Coffee, Hot Tea

Pricing does not include equipment, linen and staffing. A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event

  .

A WANDERING FEAST

           Live Art

CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

STATION BUFFET DINNER

$48 PER GUEST

INCLUDES YOUR CHOICE OF THREE STATIONS AND THE DESSERT STATION  

THE WANDERINGFEAST STATION

Hummus and Baba Ganouche with Pita

Flat Bread with Roasted Eggplant Ratatouille

Fine Domestic and Imported Cheeses with Table Wafers

A Crudite’ of Oven Roasted Vegetables

CHEZ GABO STATION

Feast Chicken Salad

Vegetable Tempura

Indonesian Fried Rice

Barbecue Baby Back Ribs with Not Cool® Chipotle Hickory Glaze

Stir-Fried Lamb with Ginger-Glaze and Cilantro

Marinated Thai Beef with Chili Oil Shallot Sauce

Tuna with Wasabi Glaze

STATION FRUITS DE MER

$50 PER GUEST

Oysters-Clams-Mussels

($lO.OO per person)

Gulf Shrimp with Horseradish Cocktail Sauce

Smoked Salmon and Smoked Sturgeon with Condiments

Carolina Crab Cakes with capered Remoulade

Caesar Salad w Shaved Parmesan

THE VEGETABLE STATION

$30 PER GLUEST

Chopped Farm Vegetable SaIad

Asparagus Salad Dijon Vinaigrette

Herb Roasted Chicken

Sautéed Baby Vegetables

Mashed Potato with Roasted Garlic and Chive

Black Sea Bass Maitre d’Hotel

Porcini Mushroom Risotto

CATERING AND EVENTS

STATION BUFFET DINNER (CONTINUED)

$48 PER GUEST

SUSHI and SASHIMI STATION

$18 PER GUEST

Spicy Tuna Roll with Toasted Sesame Seeds

Pickled Japanese Eggplant with Soy Glaze

Salmon with Wasabi and Pickled Ginger

California Roll

Tuna with Wasabi and Pickled Ginger

ROAST TURKEY

$20 PER GUEST

Garden Greens with Roasted Beets, Goat Cheese,

Toasted Hazelnuts and Balsamic Vinaigrette

Chefs Carved Turkey with Garlic Potato Potato

Feast Vegetables and Fruit Mustard

BEEF

$19 PER GUEST

Buffalo Mozzarella and Tomato Salad with Baby Greens and Basil Pesto

Chef’s Carved Roast Beef with Horseradish-Chive Sauce and Red Onion Marmalade

Four Cheese Ravioli with Brown Butter and Sage

Dinner Rolls are served with all Carving Stations

DESSERT

$12 PERGUEST

A Wandering Feast Viennese Table

Whole Cakes and Tarts (please add $3.00 per guest)

Fresh Seasonal Sliced Fruit and Berries

Regular and Decaffeinated Coffee

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

A WANDERING FEAST

           Live Art

CATERING AND EVENTS BAR©

Executive Chef J.A. Ensminger

BAR PACKAGES

PREMIUM PACKAGE BAR

Two Hours: $21 per guest

Three Hours: $25 per guest

Four Hours: $28 per guest

Premium Brand Liquors: Stolichnaya Vodka, Tanquerey Gin, Bacardi Rum, Crown Royal Whiskey, Maker Mark, Bourbon, Scotch, Tequila, Sweet & Dry Vermouth

Premium Wine Hess Select Chardonnay Kenwood Yalupa Merlot

Premium Beer: Amstel Light, Heineken, Miller Lite, Sharps

STANDARD PACACKAGE BAR

Two Hours: $16 per guest

Three Hour $19 per guest

Four Hours: $22 per guest

Standard Brand Liquors: Sky Vodka, Gordon’s Gin, Castillo Rum, Canadian Club Whiskey, Jim Beam Bourbon, McGregor Scotch, Tres Reyes’ Tequila,

Sweet & Dry Vermouth

Standard Wine: Amber hill Chardonnay, Tortoise Creek Cabernet Blend

Standard Beer: Amstel Light, Heineken, Miller Lite, Sharps

—Package Bars include Assorted Sodas, Evian and San Pellegrino Waters,

Mixers, Ice, Bar Garnishes and Cocktail Napkins

-Specific Brands on Package Bars May Vary-

Champagne, Sparkling and Dinner Wines are Priced Separately—

BEER AND WINE PACKAGE

Two Hours: $17 per guest

Three Hours: $20 per guest

Four Hours: $23 per guest

CORDIALS

Charged on Consumption

Kahlua, Bailey’s, Amaretto: $7.00 each

Sambuca, Godiva, and Chambord: $7.50 each

Grand Marnier, Cointreau and Frangelico: $7.75 each

 

COGNACS AND FINE SPIRITS

Charged on Consumption

Hennessey V S 0 P Cognac, Martell V S Cognac $9.00 each

Hme Rare & Delicate Cognac, Chateau de Cariquet Bas Armagnac $1200 each

 

PORT

Charged on Consumption

Dows 1 0-Year-Old Tawny Port: $11.00 each

Sandemans Founders Reserve Port: $9.00 each

 

**CURRENT BAR SERVICE**

A Wandering Feast will arrange for your Bar Service and feels obligated to provide a “Bar List” of recommended items for service to assist our clients. We do not purchase or serve alcohol and are not responsible for liability and service. This is sub contracted directly by the client.

 

RENTALS

A Wandering Feast prefers to arrange for the rentals for our clients. Rentals are never the less billed separately to the client in a separate contract with the rental agent and is not a part of AWF billing aside from occasional equipment we may provide.

 

 

 

 

 

 

Pricing does not include equipment, linen and staffing.

  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

 

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Sustainable and fair Trade ingredients are used in all products when possible.

See the sustainable menu above for the complete listing!

Homemade and Fresh!

A Wandering Feast does not use pre-made products, we either produce them ourselves or, we outsource to someone with the same culinary values.

We hope to update this page often with new photos.

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