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Merlyn's Catering
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  • RENTALS
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  • Personal Chef Services
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  • CATERED MENU SUGGESTIONS
    • BREAKFAST AND BRUNCH MENUS
    • LUNCHEON MENUS
    • DINNER BUFFET MENUS
    • DINNER MENUS PLATED OR FAMILY STYLE
    • BOX LUNCH MENUS
    • BEVERAGE AND BREAK MENUS
    • PARTY BUFFET MENUS
    • COOKING CLASS SUGGESTIONS
  • Specialty Pies, Cakes and Pastries
  • MERLYN'S MYSTIC SEASONINGS
    • Merlyn's Mystic Seasonings Order
  • Community Events
    • Titanic Dinner and Artifact Viewing
    • Friends of Scouting Breakfast
  • EMPLOYMENT
  • ABOUT US
    • What We Do
    • OUR PHILOSOPHY
    • Our Facilities
    • About The Chef
  • CONTACT
  • HOME
    • WEDDINGS
    • FUNDRAISERS
    • CORPORATE EVENTS
    • MEAL DELIVERY
  • Event Planning
    • PLAN YOUR EVENT
    • Frequent Questions
    • Venues
    • Ministers & Clergy
    • Photographers
    • Party Supplies
    • Florists
    • Invitations and Printing
    • Wedding Cakes
    • Wedding dresses and Formal Wear
    • Entertainment
    • Event Coodinators, Boutiques and Gifts
    • Travel and Lodging
    • Portable Sanitary Services
  • Dining at the Landing
  • RENTALS
    • RENTAL ITEMS
    • GETTING YOUR RENTALS
  • Personal Chef Services
    • Chef events in your home
    • Cooking Classes
  • CATERED MENU SUGGESTIONS
    • BREAKFAST AND BRUNCH MENUS
    • LUNCHEON MENUS
    • DINNER BUFFET MENUS
    • DINNER MENUS PLATED OR FAMILY STYLE
    • BOX LUNCH MENUS
    • BEVERAGE AND BREAK MENUS
    • PARTY BUFFET MENUS
    • COOKING CLASS SUGGESTIONS
  • Specialty Pies, Cakes and Pastries
  • MERLYN'S MYSTIC SEASONINGS
    • Merlyn's Mystic Seasonings Order
  • Community Events
    • Titanic Dinner and Artifact Viewing
    • Friends of Scouting Breakfast
  • EMPLOYMENT
  • ABOUT US
    • What We Do
    • OUR PHILOSOPHY
    • Our Facilities
    • About The Chef
  • CONTACT

Banquets and Fundraisers

Banquet and Fundraiser Menu Examples

Chef-Carved Stuffed Crown Roast of Pork
• Deviled Egg Hors d'oeuvres ­with Black Caviar
• Potato and Chicken Dumpling Soup
• Garden and Wild Greens with Mustard Vinaigrette
• Croissants with Sweet Creamery Butter
• Chef-Carved ­ Stuffed Crown Roast of Pork with Wine Braised Pearl Onions
• Duchess Potatoes
• Stuffed Baked Tomatoes
• Fresh Peaches in Custard​
Picture
​Pan Seared Pork Tenderloin w/Port Cherry Sauce
• Mixed Greens Salad with Almond Crusted Brie and Raspberry Vinaigrette
• Roasted Garlic­ Potato Rolls and Sweet Creamery Butter
• Pan Seared Pork Tenderloin Steaks with Port Cherry Sauce
• Golden Squash Ravioli with Brown Butter, Sage and Parmesan
• Parsley Buttered New Potatoes, Turnips and Rutabagas
• Lemon and Ginger Roasted Carrots and Broccoli
• Double Chocolate Cake with French Chocolate Buttercream
• Table-served Coffee Service
​Turkey Braised w/White Wine, Mushroom & Olive
• Hors d'oeuvres: ­Rye Bread Canapés with Sardine
• Potage Saint­ Germaine (fresh pea soup)
• Asparagus Salad with Saffron Vinaigrette
• European Sourdough Bread with Sweet Creamery Butter
• Turkey Braised with White Wine, Mushrooms and Olives
• Parsley Buttered Potatoes
• Creamed Carrots
• Waldorf Pudding with Crème Anglaise
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