Stylish and Elegant

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.

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 one stationary item * Select at Least 2-3 Stationary items

* Select at least 6-8 Hors'Doeuvres * Select at least 8-10 Hors’douevres

* Plan at least 12-14 pieces per person * Plan at least 18-20 pieces p.p.

"Quick" Reception Parties (usually 1 hour)

* Select One Stationary Item ( if any at all)

* Select at least four Hors'doeuvres

* Plan at least 6-8 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- consider 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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Cocktail Hour Butler Passed Hors' Doeuvres

(Select up to 8 below. Exotic selections marked with asterisk may be subject to addt’l charge):

Vegetarian:

Cold

Speared Seedless Watermelon, Greek Feta, and Mint Leaf

Fresh Melon (Cranshaw, Honeydew, Galia, etc..) with Proscuitto Di Parma

Presidenté Brie with Granny Smith Apples

Fresh Basil and Virgin Oil Tomato Bruschetta Crostini

Societé Roquefort Glazed Grapes with Pistachio Crust

Stuffed Dates Wrapped in Bacon with Walnut Mousse

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

Stuffed Mediterranean Grape Leaves with Rice, Currants, Pine Nuts

Caesar Salad Filled Reggiano Parmesan Baskets

Hot:

Tortilla Espagnola

Fried Artichoke Hearts with Lemon Aioli

Tuscan "3 Cheese" Macaroni and Cheese in Phyllo Cup

Caramelized Shallot Confit and Montrachet Chevre on Garlic Crostini

Baked Brie en Croute with Raspberry Preserves

"Spanakopita" with Oregano and Pine Nut Dip(spinach pies)

Local Farm Fresh Vegetable Fritters with Cucumber Garlic Sauce

Skewered Grilled Zucchini, Fresh Mozzarella and Grape Tomato

Shiitake Mushroom Strudel with Asian Dipping Sauce

Stuffed Phyllo Purses with Accompanying Sauce

Truffle Scented Risotto Cakes Filled with Fontina, Mozzarella, Gorgonzola

Fish and Seafood:

Cold:

Ahi Tuna Tartare with Wasabi Aioli on Rice Wafer, English Cucumber, or Crisp Wonton

Smoked Salmon Mousse on Pumpernickel

Smoked Salmon on Potato Pancake with Crème Fraiche and Sevruga Caviar

California Sushi Rolls (Tuna, Crab, etc…)

Mini New England Lobster Rolls*

Fresh Lump Crabmeat in Endive- Lemon Scent*

Cracked Black Peppered Tuna Carpaccio with Ginger Mayonnaise

Local Waters Marinated Seafood Ceviche "Spoonfuls"

Hot:

Warm Ginger Crab Meat or Saffron Lobster Soufflé en croute

Seared Day Boat Scallops Bacon Wrapped with Honey Maple Dijon cream

Kataifi Wrapped Day Boat Scallops with Spicy Orange Sauce

Jumbo Lump Crabmeat Cakes with Fresh Mango Salsa, Saffron Aioli, Lime Ginger, etc

Skewered Marinated Grilled Jumbo Shrimp with Orange Shallot Cream

Tuna Empanaditas with Sauce Nicoise

Codfish Fritters in Garlic Herb Batter

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Meat:

Cold:

Marinated Citrus Chicken Salad in Toasted Corn Cups with Avocado Mousse

Curried Chicken Salad en Croute

Smoked Turkey, Arugula and Boursin Pinwheels

Seared Beef Carpaccio with Reggianno, Capers and Truffle Oil

Parma Prosciutto Wrapped Asparagus

Speared Rare Roasted Beef with Scallion Soy Dipping Sauce

Rosemary Mini Muffins with Black Forrest ham and Peach Relish

Vitello Tonnato on Garlic Crostini

Hot:

Sliced Peking Duck Wraps with Plum Sauce

Petite Croque Monsieur or Madame with Raspberry Preserves and Maille Mustard

Skewered Chicken (Beef, Lamb, Pork, etc.) Satay Kebabs with Sesame Peanut Sauce

Chicken, Apple and Cheddar or Beef and Wild Cherry Empanaditas

Broccoli Rabe and Pancetta Stuffed Mushrooms

Pan Fried Spanish Chorizo with Sauce Romescu

Molasses Pulled Pork with Asian Slaw on Toasted Pitas

Warm Shredded Duck Confit with Asian Glaze

Asian Meatballs with Hoisin Sauce and Snow Peas on Skewers

Grilled Pannini Sandwiches, Cubanita, Caprese, etc.

Miniature Cheeseburgers with Traditional Condiments

Mini Meatball Sliders with Arugula and Reggiano Parmesan, pomodoro

Grilled Skirt Steak with Chimichurri Sauce

Smoked Kielbasa with Hot Mustard and Fresh Horseradish Sauce

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-

Popular and well-suited for many large parties with mixed crowds)

-Pig in a Blanket -Eggplant "Caviar" on Cumin Pita Chips

-Mini Pizettas -Petite Quiches

-Stuffed Cherry Tomatoes -Devilled Eggs- 3 Ways

-Swedish Meatballs -Stuffed Mushrooms

Stationary Food Items:

Additional Options Available on an A La Carte’ Basis (Charged per person)

Tuscan/Mediterranean Table (Deluxe- $14 per person, Standard- $8p.p.)

Deluxe Raw Bar (Jumbo Shrimp, Local Oysters, Clams) ($15p.p Incl. Shucker)

Jumbo Shrimp Cocktail with Classic and Lemon Mayo Sauces ($ 1.50 per piece)

Scottish Smoked Salmon Platter with Traditional Accompaniments (6.50)

Assorted Vegetable Crudités with Two Dips ($4 per person)

Imported Fruit and Cheese Selection ($7 per person)

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

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