A Gourmet Caterer
215-842-1609 • 267-243-8576

Stationary Hors d’oeuvre
Please select two of the following
International Cheese Arrangement
Fresh and Aged Cheeses displayed with Berries, Pears, Grapes
Flatbreads, Water Crackers and Toast Rounds

Cascade of Fresh and Grilled Vegetable Crudités
Red Bell Peppers, Yellow Squash, Broccoli Florets, Tear Drop Tomatoes, Baby Corn, Scallions, Carrot Matchsticks and Green Beans
Escorted by a Creamy Herb Dipping Sauce

Mediterranean Display
Baba Ganoush, Red Pepper Hummus, Tyrokavteri, Tzatziki and Greek Olives With Fresh Pita Triangles

Italian Presentation
Mushroom Crostini, Roma Tomato Bruschetta,
Roasted Red Peppers and Olives Bread, Rosemary Olive Oil Focaccia

Butlered Hors d’oeuvre
Please select six of the following
Delicate Vegetable Spring Rolls with Sweet and Sour Sauce

Classic Greek Spanikopita

Mini Chesapeake Lump Crabcakes with Spicy Remoulade

Fennel Marinated Feta, Tear Drop Tomato, Mint and Olive Skewers

Roasted Potato and Rosemary Focaccine

Chili Dusted Orange, Jicama, Cucumber Rounds

Chicken Yakatori w/Mushrooms Marinated in Mirin and Sake

Brie, Papaya and Onion Quesadillas

Pancetta Crisps with Cherve and Pear

Chicken Satay with Thai Peanut Sauce

Coconut Crusted Rock Shrimp w/Pineapple Apricot Dipping Sauce

Endive with Smoked Salmon, Lemon Oil and Cracked Black Pepper

Piri Piri Scallop Skewers with Roasted Red Pepper Salsa

Broiled Beef Filet with Salsa Verde Croutes

Calamari with Spicy Tomato Horseradish Sauce

Kennet Square Mushrooms filled with Italian Sausage

Vegetarian Sushi with Wasabi Soy Dipping Sauce

Korean Barbecue Skirt Steak with Apple in Bibb Lettuce

Smoked Trout Mousse Canapes

Pigs in a Blanket with Spicy Mustard

Dilled Shrimp Salad Canapes

Seared Scallops wrapped in Applewood Bacon

Dinner Service
Warmed LeBus Dinner Rolls with Sweet Cream Butter

First Course
Please select one
Mixed Greens Salad with BlueCheese,
Pecan Chips and Blueberry Vinaigrette

Fennel and Endive Salad with Orange Vinaigrette

Spinach Salad with Strawberries, Slivered Almonds
and Poppyseed Dressing

Caesar Salad with Homemade Croutons and Shaved Parmesan

An Array of Chilled and Hot Soups

Main Course
Please select one
Grilled Fanned Breast of Chicken w/Fried Capers, Lemon and Parsley

Grilled Szechwan Chicken Breast with Orange Ginger Vinaigrette and Scallions

Breast of Chicken baked with a Parmesan Crust and Plum Tomato Sauce

Pan Seared Chicken Breast with Red Peppers and Tarragon Butter

*Chicken Breast Sautéed with Truffles and Champagne Sauce*

Achiote Chicken Skewers with Guava Sauce and Cilantro

Grilled Chicken Escallops with Watercress Green Onion Mayonnaise

*Grilled Breast of Duck with Orange Ancho Chile Sauce*

Grilled Marinated Flank Steak with Roasted Shallot Vinaigrette

Roasted Prime Rib of Beef with Horseradish Crust

Seared Beef Roulade with Parmesan, Pignoli, Olives and Capers

*Peppercorn Crusted Tenderloin with Sherry Marjoram Pan Sauce*

*Maytag Blue Filet Mignon with Red Wine Demi Glace*

*Veal Saltimbocca finished with Sage and White Wine*

*Lamb Chops with Herb Vidilia Onion Compote*

*Lamb Au Poive with Balsamic Butter*

Grilled Fillet of Salmon with Smoky Sweet Barbecue Glaze

Jalapeno Basil Salmon Fillet with Creamy Lime Cilantro Sauce

Salmon Scented with Bay and Peppercorns, Drizzled with Olive Oil
and Dressed with Chervil

Sautéed Talipia with Olives and Cherry Tomatoes

*Sauteed Red Snapper Fillets with Toasted Almonds, Lime and Parsley*

*Steamed Red Snapper with Ginger, Citrus and Cilantro*

Fuisilli with Sauteed Eggplant, Pine Nuts, Capers and Currants

Five Cheese Ravioli with Aged Pecorino and Snap Peas

Asparagus and Gruyere Tart

Main Course Accompaniments
Please select two
Butternut Squash Puree with Orange, Ginger and Honey

Sautéed Frenched Green Beans with Shallot Butter

Steamed Petite Carrots with Parsley

Shaved Vegetable Salad with Olive Oil, Lemon and Shaved Parmesan

Zucchini Carpaccio with Lemon Juice, Sea Salt and Mint

Buttered New Potatoes with Chives

Herbed Quinoa

Wild and Brown Rice Pilaf with Cranberries

Cous Cous with Almonds

Roasted Four Potato Tower

Wedding Cake
served on a Fruit Coulis Painted Plate and Garnished with Fresh Berries

Freshly Brewed Gourmet Coffee, Decaffeinated Coffee and Selection of Teas
Starting at $78..95 per Guest

Dinner Menu Details
Our Dinner Service is based on Four Hours of Event Service and a minimum of 100 Guests. You may choose to lengthen the event or alter our Package; prices will vary accordingly.

Our Menu
*Our menu items marked with an asterisk have an additional cost per person. These prices vary and will be quoted depending on market price.
We are happy to offer additional menu suggestions upon request.

The Bar
Our Package includes Soft Drinks, Cocktail Mixers, Garnishes and Ice.
We do not provide the liquor for your event. We can suggest experienced bartenders.

We provide the utmost professional, polished and attentive service staff uniformed in full tuxedos. Full staff will be present for both served and buffet dinners. Staff is scheduled for a four-hour event. Additional charges will apply for events lasting longer than four hours.

Our Dinner Service includes fine white china, handsome flatware, attractive glassware, solid colored mid-length linen tablecloths and napkins, cloths and skirting for (1) stationary food table and (1 to 2) bars, and gorgeous buffet and service pieces. Additional costs would include rental of tables and chairs, additional linens and kitchen equipment such as ovens, depending upon availability of these items at your event’s venue.

Event Professionals
We have had the privilege of working with some of the top professionals
in the Hospitality Industry. We would be happy to recommend professionals to help you with out of town guests accommodations, flowers, decor, entertainment and music, photographs, valet service, etc. It would be our pleasure to secure these services for you as well to keep your planning and working with us at Herb Scott’s Catering a “one stop shop”


Dear Herb, This letter is to express our gratitude and excitement with the service and food provided at our wedding reception. From the beautiful arrangement of dishes and silver to the extraordinary tasting main entree (the lemon herb chicken), we were extremely impressed. You, no doubt, have perfected serving this type of event and have God-given talent to "run the show". The service to both of us was 100%. It seems every time we set a fork or drink down, a member of your staff was there to replace it. You and your entire staff did a wonderful job and we can't thank you enough.
– Ryan and Laurie H.


For information, menus, or any questions, please call Herb Scott at
215-842-1609 • 267-243-8576 • FAX 215-842-1619
email us at herbscott@Herbscott.com