What the colonists ate depended upon where they came from and where
they landed. The Spaniards settling in St. Augustine ate differently from
the English people in Jamestown, the Dutch in New York, and the
French who migrated to Canada. Settlers brought their own recipes,
cooking methods, ingredients, and supplies and then incorporated the
local foods introduced to them by the Native Americans. Many
European recipes combined well with the native ingredients and here at
Herb Scott Catering we get to take you back to that time and let you
experience the Colonial Cuisine.
Appetizers
Old Colony Salmon Spread
Cold Smoked Salmon with Hard Boiled Egg, Sweet Pickles, and
Red Onion in a Lemon aioli
Black Forest Ham & Asparagus
Imported Seared Black Forest ham, Poached Asparagus, Cornichons
& Pumpernickel
Basil Shrimp
Jumbo shrimp, apple-smoked bacon, fresh basil, horseradish sauce
Crab Cakes
Chesapeake Style Crab Cake with Herbed remoulade
Biscuits and Gravy
Home made Biscuits with Beef Gravy
Roasted Veggie Skewer
Marinated and Skewered Harvest Vegetables with Basil Oil
Soups
Butternut Squash
A Savory Puree of Butternut Squash and Chicken Broth
Chicken Corn Chowder
A Sweet and Creamy Thick Chowder with Herb Poached Chicken
Breast and Yellow Corn
Colonial Potato Soup
A Light Cream and Potato Soup with Chive
Peanut Soup
Herbed Peanut, Cream, And Consume puree
New England Haddock Chowder
Fresh Haddock in a fish, pork, and cream base with potatoes and
onions
Williamsburg Gazpacho
A traditional cool summer soup
Salads
Garden
Spring Mix with diced Tomatoes, sliced Cucumber, and shredded
Carrot with Balsamic Vinaigrette
Spinach and Strawberry
Baby Spinach with diced Red Onion, sliced Strawberries, and
crushed walnuts with a Red Wine Dressing
Salmagundi
An 18th Century classic. Fresh garden greens, ham, smoked turkey,
smoked chicken, salami, cheddar cheese, hard-boiled egg, olives &
colonial dressing
Stews
English Stew
Slow Cooked Beef Stew with Carrot, Vidalia Onion, Potato, and Turnip
Potato Stew
Thick and Hearty Potato stew with Bacon
Mulligan Stew
Lamb Stew Slow Cooked in Old Colonial Style
Casuelita Seafood Soup with Lobster
Dutch Oven cooked Lobster, Shrimp, Scallop, and Snapper in a
Seafood Base
Entree
Chile Con Carne
Thick Beef, Corn, and Chocolate Chile
Roast Venison
Slow roasted Venison with vegetables and bacon
Grilled Stuffed Pork
Apple and Vidalia Stuffed Pork Loin
Hot Pot
Slow Cooked Chuck Steak with Onions and Potatoes
Pork Chops
Beer Braised Pork Chops with Raisins and Caramelized Onions
Chicken and Rice
Savory Pulled Chicken in a White Sauce served over White Rice
Fried Chicken
Herb and Spice Fried Chicken
Seafood Pie
Lobster, Scallops, Oysters, and White Fish in sauce baked in a Pie
dough
Yankee Codfish
Poached Codfish with a White Country Gravy
Sides
Biscuits
Mashed Potatoes and Gravy
Green Beans and Bacon
Green Beans Almondine
Plymouth Succotash
Red Flannel Hash
Williamsburg Coleslaw
Corn on the Cob
Steamed Broccoli
Squash Medley
DesSert
Apple Pie
Brown Sugar Cookies
Carrot Pecan Cake
Chess Pie
Cranberry Pie
Inn Cake
Molasses Ginger Snaps
Pumpkin Pie
Carolina Colonial Pie
Peach Cobbler
Peanut Butter Fudge Squares
Indian Tapioca Pudding
Freshly Brewed Coffees and Selection of Teas
For 100 guest includes Food, Wedding Cake, Staff, and Rental
Starting at $77.95 per person (except *asteriks*) |
