Benefits, Fundraisers, Cocktail Parties

Catering By A Small Affair was established in 1997 and first gained recognition for premium cocktail parties.  Since then we have earned a leading reputation in catering, with quality food and professional service being paramount to all else.

Catering By A Small Affair is a full-service caterer.  We can coordinate all your party needs, including staffing, beverages, and rental supplies, etc if you prefer.  We will set-up, clean, and breakdown at the party location as necessary to eliminate any work on your behalf.

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In order to facilitate your planning we have included the following guidelines for your review to ensure an adequate quantity and diverse selection of food:

Always:

* Mix both hot and cold selections                                                            

* Select a variety of vegetarian, seafood, and meat items

* Try to mix textures and tastes.

Food Quantities:

Parties 2-3 hours in Duration:         Parties 3-4 Hours in Duration

            *  Select at least two stationary items                              * Select at Least three Stationary items

            *  Select at least six Hors’Doeuvres                                 * Select at least 8 Hors’douevres

            *  Plan at least 10-12  pieces per person                          * Plan at least 18-20 pieces per person

“Quick” Reception Parties (usually 1 hour)

               *  Select One Stationary Item ( if any at all)

   *  Select at least four Hors’doeuvres

* Plan at least 4-8 pieces per person

These are just guidelines!   Variables to take into consideration for more or less food include:

       *If the party is held during a meal period- i.e. dinner- therefore more food

               *The occasion of the party- i.e. happy- a lot of food, sad- less food

              *Knowing you’re guests appetites in general etc.

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Hot Hors D’oeuvres and Cold Canapés:

(Passed Butler Style)

Hors’Doeuvres (Select up to 8 from below.  The Exotic selections marked with an asterisk) may be subject to additional charge):

Vegetarian:

Fresh Basil and Virgin Oil Tomato Bruschetta Crostini

Baked Brie in Pastry Cup with Raspberry Preserves

“Spanakopita” with Oregano and Pine Nut Dip(spinach pies)

Societé Roquefort and Walnut Encrusted Grapes

Speared Seedless Watermelon, Greek Feta, and Mint Leaf

Local Farm Fresh Vegetable Fritters with Cucumber Garlic Sauce

California Rolls / Sushi (Vegetable, Crab, or Fish)

Stuffed Mediterranean Grape Leaves with Rice, Currants, Pine Nuts

Caesar Salad Filled Reggiano Parmesan Baskets

Skewered Grilled Zucchini, Fresh Mozzarella and Grape Tomato

Wild Mushroom Strudel with Asian Dipping Sauce

Stuffed Phyllo Purses with Accompanying Sauce

Meat and Seafood:

Petite Croque Monsieur or Madame with Two Sauces

Beef Satay (Chicken, Lamb, etc.) with Peanut Sauce

Warm Crab Meat or Lobster Soufflé en croute

Skewered Chicken Kebabs

Smoked Salmon Mousse on Pumpernickel

Curried Chicken Salad on en Croute

Citrus Chicken Salad in Toasted Corn Cups

Smoked Turkey, Arugula and Boursin Pinwheels

Molasses Pulled Pork with Asian Slaw on Toasted Pitas

Asian Meatballs with Hoisin Sauce and Snow Peas

Grilled Pannini Sandwiches, Cubanita, Caprese, etc.

Miniature Cheeseburgers with Traditional Condiments

Seared Beef Carpaccio with Reggianno, Capers and Truffle Oil

Parma Prosciutto Wrapped Asparagus

Norwegian Smoked Salmon on Potato Pancake with Crème Fraiche and Chives

Cumin Scented Lamb Burgers with Curry Mayonnaise on Mushroom Buns

Exotic*

Mini New England Lobster Rolls

Seared Day Boat Scallops Bacon Wrapped with Honey Maple Dijon cream

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Jumbo Lump Crabmeat Cakes with Fresh Mango Salsa

Skewered Marinated Grilled Jumbo Shrimp with Orange Shallot Cream

Fresh Lump Crabmeat in Endive- Lemon Scent

Cracked Black Peppered Tuna Carpaccio with Ginger Mayonnaise

Ahi Tuna Tartare with Wasabi Aioli on Rice Wafers

Roasted Rack of Baby Lamb Chops with Mint Pesto

Seared Hudson Valley Foie Gras Balsamic Reduction**

Crisp Medallion of Sweetbreads with Caramelized Port Wine**

**Priced Accordingly and available based on party size and menu

The Classics

(Timeless, favorite Hors’Doeuvres- Modestly Priced and Well-Suited for any Party)

-Pig in a Blanket                                             - “Eggplant” Caviar on Cumin Pita Chips

-Mini Pizza Bites                                             -Petite Quiches                                   

-Stuffed Cherry Tomatoes                              -Devilled Eggs- 3 Ways                      

-Swedish Meatballs                                         -Stuffed Mushrooms   

Stationary Food Items:

Jumbo Shrimp Cocktail with Classic and Lemon Mayo Sauces ($ per piece)

Scottish Smoked Salmon Platter with Traditional Accompaniments (6.50)

Assorted Vegetable Crudités with Two Dips ($4.50 per person)

Imported Fruit and Cheese Selection ($6. per person)

Carving Stations- Rack of Lamb, Tenderloin of Beef, etc…(p/a)

Tuscan/Mediterranean Table ($8-12 per person)

Deluxe Raw Bar (Jumbo Shrimp, Local Oysters and Clams) ($13+p.p.)

Desserts, Wedding and Birthday Cakes, etc…

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