Passed Hors d’oeuvres

50 People Minimum
If guest count is below 50 guests, add $2.00 per guest

Passed Hors d’oeuvres

Sautéed Lobster Tossed With Orzo Pasta in a Madeira Cream W/ Wild Mushrooms and Sun-Dried Tomatoes

Fresh Jumbo Strawberries

with Cheese cake filling and gram cracker crumbs

Chicken Brochettes

Chicken and Artichoke Wrapped in Bacon Served with Smoked Gouda and Cognac Cream

Bite-Size Triple Cream Baked Brie

In Miniature Phyllo Cups Drizzled with Orange Honey and Garnished with Fresh seasonal Berries

Maryland Crab Cake

with Cajun Remoulade

Pecan Chicken Salad

Shredded Chicken with grapes and pecans On a Croissant Round

Chicken Ana Capri Bites

Fresh Herbs, Parmesan, and Italian Breadcrumb Coated Chicken with Cherry Tomatoes and a Creamy Tomato Pomodoro Sauce

Shrimp Cocktail Shooters

With Bombay Sapphire Cocktail Sauce and Lemon

Steak Bruschetta

Served Atop Of Garlic Crostini with Dollop of Horseradish Cream and Roasted Red Pepper

Seared Encrusted Sesame Ginger Ahi

Ahi Tuna Seared Medium Rare Atop a cucumber Roulade and Finished with Wasabi Cream

Thai Chicken Salad

Sweet and Spicy Pulled Chicken Presented in a Crisp Wonton Cup

Caprese Phyllo Cups OR Stuffed Mushrooms

Traditional Caprese Components Baked in a Phyllo Cup and Drizzled with a Balsamic Vinaigrette

Havarti Shrimp

Sauteed Shrimp Atop Garlic Toast with Bruleed Havarti Cheese

Jerk Chicken

Served In a Wonton Cup Topped with a Mango Chutney

Lemon Crab Salad

Forked Lemon Crab Salad on a wanton crisp

Bacon-Wrapped Shrimp

Stuffed with Crab, Jalapeño and Cheese and Served with a Pepper Jack Mornay Sauce

Bird Bombs (3oz)

Jalapeño Slice, Pepper Jack and Cheddar Cheese,
Stuffed and Wrapped into Cajun Dusted Chicken
Wrapped in Apple wood Smoked Bacon
served with Spicy Mayo


Antipasto Display

Cured Thinly Sliced Meats with a Selection of Bite-Size Vegetables and Cheeses

Fresh Seasonal Fruit Presentation

Accompanied by Honey Vanilla Cream Cheese Dip

Oak Grilled Vegetable Display

Drizzled With Balsamic/Ginger Glaze and Crumbled Feta and Served With A Rosemary Aioli

Seasonal Martini Salads

A Wide Selection of Seasonal Ingredients served in Martinis

Elegant Imported and Domestic Cheese Presentation

Accompanied By Gourmet Crackers

New Orleans Baked Brie En Croute

Served with Pecan Praline Crostini and Lavosh Crackers

Penne Carciofo with Chicken

Artichoke hearts, Roasted Red Peppers in a Basil Cream Sauce

Caprice Skewers

Grape Tomatoes, Buffalo Mozzarella, Fresh Basil and Balsamic Glaze

Apple Wood Smoked Salmon Platter

Fresh Salmon Smoked in-house Served with traditional fare


Cheese, Green Chilis, Onions, peppers
Choices of meats: Chicken, Beef, Shrimp, Crab

Scallops Wrapped in Bacon

Served With Plum Sauce

Slider Bar


Lettuce, Tomato,Onion, butter pickle, slider sauce

Orange Honey BBQ Pulled Pork

with Signature Slaw

Slow Smoked Brisket

Bacon, Fried Onion, BBQ Aoli

Boneless Breast of Chicken Fried or Grilled

Lettuce, Tomato,Onion, butter pickle, slider sauce

Vegetarian Option

Grilled Portobello Served with Roasted Red Peppers and Feta

C2 Signature Wings

Traditional wing Sauces: Honey BBQ, Parmesan garlic, Buffalo, Firecracker,
Upscale: White Truffle Parmesan

Asian Egg Rolls

Accompanied by Plum Sauce

Blackened Salmon

With Pineapple Salsa

Pepper Berry Rubbed Lamb Chops

With a Dijon-Mint Glaze

Mini Twice Baked Potatoes

With bacon, chives, crowned with crème fraiche and cheese

Peppered Meatball Wellington on a Skewer

Accompanied by a Mango Chutney BBQ Sauce

Penne Carciofi Penne Pasta

With Artichokes and roasted red peppers in basil cream sauce

Chicken Roulades

Stuffed Mushrooms, Spinach, Red Pepper, 5 Cheese Blend Served W/ Chardonnay Cream

Tomato Soup

Mini Grilled Cheese

Hot & Cold Dips

Cold Dips

French Onion Dip

served with veggies


Served with toasted baguette

Spinach Dip

Served with Hawaiian Bread

Wedge Salad Dip

Served with a toasted baguette

Hot Dips

Hot Parmesan Artichoke Dip

With Pita Chips

Hot Crab Dip

Served With Corn Tortilla Chips

Roasted Red Pepper and Spinach

with Toasted Baguette


With Pita Chips

Smoked Salmon Mousse

Served with gourmet crackers

Buffalo Chicken Dip

Served with blue corn Tortilla Chips

7 Layer Dip

With Corn Chips

Philly Cheese Steak Dip

With Corn Chips

Smoked Brisket and White Casa Blanca Queso

With corn chips Hot Sausage Beer Cheese Dip with toasted Baguette

Orange Honey BBQ Pulled Pork

With fried plantains and roasted corn salsa

Cheesy Chicken Alfredo Dip

With toasted baguette

Cajun Crawfish

Bacon, fire roasted corn cream cheese

Chef Attended Interactive Stations

The price of each station is based a per guest charge

Chef Carved Smoked Brisket

Served With a Trio of BBQ Sauces and Silver Dollar Rolls Garlic Mashed Potatoes and Mushroom Demi

Prime Rib

Rosemary-Scented Slow Roasted Ribeye Served Traditionally In Natural Jus and Horseradish Cream

Prime Rib Roulade

Carved Ribeye rolled with Italian meats & cheese, Spinach, roasted peppers, garlic & fresh basil served with a mushroom and tomato ragout accompanied by an herbed Pearl Pasta

Apple-Wood Smoked Bacon-Wrapped Pork Tenderloin

On A Bed of Garlic Mashed Potatoes, Finished With a Dijon-Apple Cream Sauce

Chef Attended Pasta Station

Chorizo Sausage, Marinara, Bow Tie Pasta
Sautéed Chicken, Chardonnay Cream, Penne Pasta
Vegetarian, Cheese Stuffed Tortellini, Roasted Red Pepper Cream
Additional Ingredients; Roasted Red Peppers, Artichokes, Flavored Oils and Garlic

Chef Carved Maple Crusted Beef Tenderloin

Served With Horseradish Cream and Grand Marnier Béarnaise and Silver Dollar Rolls
Garlic Mashed Potatoes and Madeira Wine Mushroom Demi

Pepper Berry Rubbed Lamb Chops

With a Dijon-Mint GlazeWith Rice Pilaf

Chef Carved Turkey

Rich Turkey Gravy & Garlic Mashed Potatoes

Pan Seared Sea Scallops

Served Atop Sweet Potato Mash with Crumbled Pistachios, Caramelized Onions and Drizzled with Cinnamon Merlot Reduction

Gourmet Mashed Potato Martini Bar

Creamy Yukon gold mashed, garlic red skins mashed, and sweet potato mashed with a wide variety of ingredients and toppings

Seafood Bar

Cocktail Shrimp & Stone Crab Claws Seared Encrusted Sesame Ginger Ahi Ceviche Pan Seared Crab Cake

Please do not feel limited to the following options. Consult with your sales representative for possible upgrades: Airline Chicken Breast, French Boned Chicken, Ribeye Steaks, Prime Rib, Chilean Sea Bass, and Filet Mignon. These are subject to market price.

Each Menu Is Set- Up Food Station Style

Our Executive Chef has put together the following packages with pricing to
simplify your selection process. However, please do not feel limited to the
following options. We literally have thousands of menu items to choose
from. Our hors d’oeuvre packages are perfect for an array of different events
and can be customized to deliver the best experience for you and your
guests. You will always have the option to add, eliminate or interchange

menu items and we will reprice accordingly.

We at C2 Catering take great pride in our breathtaking presentations,
our unconditional service and our award-winning cuisine.

Each Menu Price is Subject to:


9% Sales tax
• Service Personnel
$2.75 per guest Premium Plastic Ware & Paper Goods
• China Rental Service if applicable
• Suggested Gratuity