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  • Stuffed Mushrooms with Crabmeat
  • Mushrooms Veronique with Alouette Cheese and Shredded Parmesan
  • Stuffed Mushrooms with Seasoned Bread Crumbs
  • Hazelnut Mushroom Triangles
  • Spanikopita
  • Crab and Cheese Toast
  • Bleu Cheese and Pine Nut Toast
  • Shrimp Casino Wrapped in Bacon
  • Serried Scallops wrapped in Bacon with Maple Cream Sauce
  • Maryland Crab Cakes with Remoulade Sauce
  • Grilled Marinated Shrimp and Swordfish
  • Chilled Jumbo Shrimp with Tangy Cocktail Sauce
  • Smoked Bluefish Pâté on Dark Pumpernickel
  • Asparagus in Phyllo Crust with Dill Dipping Sauce
  • Sun Dried Tomatoes and Basil in Phyllo Crust
  • Sausage in Puff Pastry
  • Caramelized Onions and Ricotta Cheese in Phyllo Crust
  • Marinated Lollipop Lamp Chop Grilled, Served on the Bone
  • Sweet and Sour Meatballs
  • Monte Christos
  • Zucchini Squares
  • Quesadilla Trumpets with Sour Cream and Fresh Salsa
  • Baked Brie, Pear and Almonds Wrapped in Phyllo
  • Hors D’oeuvre Blintzes
  • Mini Empinadas with Sour Cream and Salsa
  • New Potatoes with Caviar and Sour Cream
  • Stuffed Snow Peas Dusted with Chopped Walnuts
  • Fresh Mozzarella Wrapped in Prosciutto Drizzled in Garlic Oil and Black Pepper
  • Ginger Chicken Wrapped in Snow Peas with Tahini Sauce
  • Chicken Satay with Peanut Dipping Sauce
  • Chicken Teriyaki on Skewers
  • Lemon Chicken on Skewers
  • Moroccan Chicken on Skewers with Honey and Lemon
  • Beef Teriyaki on Skewers
  • Tortilla Spirals
  • Roasted Red Pepper and Artichoke Spread on Crostini
  • Bruschetta with Marinated Plum Tomatoes and Spanish Onions
  • Spinach and Artichoke Crips
  • Potato Latkes with Sour Cream and Applesauce
  • Fig and Goat Cheese Flatbreads

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  • Charcuterie Table
  • Roasted Red Pepper and Artichoke Dip served with Crostini
  • Scallop and Salmon Pâté
  • Pâté Maison with Currants
  • Salmon Mousse
  • Assorted Wesleyan Cheese with Mango and Ginger, Spanish Manchego, Smoked Gouda and Gorgonzola Cheese Board
  • Brie with Pistachio Nuts
  • Brie with Currants and Herbs
  • Baked Brie in Brioché
  • Stuffed Grape Leaves
  • Marinated Mushrooms
  • Fresh Vegetables with Spicy Curry Dip or Pesto Dip
  • Whole Roasted Atlantic Salmon Poached in a Court Bouillon Served with Curried with Dill Sauce
  • Chickpea Hummus with Toasted Pita Chips
  • Fresh Guacamole with Assorted Tortilla Chips, Salsa and Sour Cream
  • Tabbouleh with Toasted Pita Bread
  • Caviar and Sour Cream
  • Fresh Fruit in Season
  • Bluefish Pâté
  • Smoked Bluefish, Trout, Salmon and Peppered Mackerel Trays
  • New England Raw Bar Available (see Upper Crustaceans)

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  • Mandarin Orange Salad with Poppy Seed Dressing and Toasted Almonds
  • Mixed Baby Greens with Raspberries, Cucumbers, Scallions, Spiced Walnuts Served in a Balsamic Vinaigrette
  • Caesar Salad with Homemade Croutons and Fresh Parmesan Cheese
  • Spinach Salad with Fresh Bacon, Chopped Egg, Tomatoes, Red Onion and Grated Carrots Served in a Fresh Dill Dressing
  • Scallop Seviche
  • Tomato and Fresh Mozzarella Salad Served on a Bed of Mesclun Greens with Sweetened Balsamic Vinegar
  • Iceberg Wedge with Crumbled Blue Cheese, Chopped Tomato, Bacon and Sliced Green Onions

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  • Roasted Corn Soup with Cilantro, Salsa and Sour Cream
  • Chilled Strawberry Soup with Champagne and Yogurt
  • New England Clam Chowder
  • Lobster Bisque
  • Tortilla Soup
  • Chilled Cucumber Dill Soup
  • Carrot and Orange Soup
  • Butternut Squash Soup

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  • Orzo with Feta, Mint and Roasted Veggies
  • Peanut Noodles with Asparagus and Red Peppers
  • Curried Rice and Chicken Salad with Red Flame Grapes,
  • Mandarin Oranges and Walnuts
  • Sesame Chicken Noodles
  • Rotini with Honey Mustard Pesto Sauce and Summer Vegetables
  • Mini Penne with Artichoke Hearts and Roasted Red Peppers
  • Farfalle with Tomatoes, Fresh Mozzarella and Herbs
  • Fusilli with Sautéed Portobello Mushrooms and Plum Tomatoes in Infused Garlic Oil
  • Parslied New Potatoes with Fresh Drawn Butter
  • Rice Pilaf with grated Carrots, Onions, Sweet Peas and Water Chestnuts
  • Rice with Pesto Sauce
  • Moroccan Turkey and Rice Salad
  • Long Grain and Wild Rice with Sautéed Portobello Mushrooms
  • Zucchini Parmesan
  • Broccoli in Garlic Butter
  • Fresh Carrots with Mint
  • Carrots in Raspberry Vinaigrette
  • Fresh Asparagus in Season with Sun Dried Tomato Butter
  • Orange Butternut Squash with Cinnamon and Orange Zest
  • Fresh Snow Peas in Season
  • String Beans Almandine
  • Zucchini and Summer Squash in Lemon Butter
  • Oven Roasted Sweet and White Potatoes with Rosemary
  • Cold Asparagus with Raspberry Vinaigrette
  • Roasted Red Bliss Potatoes in Virgin Olive Oil and Rosemary
  • Grape Cherry Tomatoes and Fresh Basil in Infused Garlic Oil
  • Dilled Brussel Sprouts
  • String Beans in Fresh Herbed Butter
  • Mushroom and Asparagus Risotto Dashed with Fresh Saffron
  • Grilled Summer Vegetables in a Vidalia Onion Marinade:
    • Eggplant, Zucchini, SummerSquash, Red Onion and Red Peppers
  • Assorted Rustic French Rolls with Whipped Butter

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  • Snow Crabmeat, Shrimp and Scallops with Farfalle and Pesto Sauce
  • Grilled Tenderloin with Béarnaise Sauce
  • Stuffed Lemon Sole
  • Poached Atlantic Salmon with Dill Sauce
  • Scampi Capriccio
  • Stuffed Salmon with Shrimp, Scallops and Crab
  • Chicken Veronique with Red Flame Grapes Served in Alouette Sauce
  • Stuffed Zucchini
  • Chicken Dijonaise
  • Chicken Marsala
  • Poached Chicken in Artichoke-Lemon Sauce
  • Crab Salad
  • Chicken Salad with Pineapple and Walnuts
  • Salad Nicoisé
  • Whole Roasted Salmon with Curried Dill Sauce
  • Chicken Salad with Artichoke Hearts and Sun-Dried Tomatoes
  • Marinated Jumbo Shrimp with Artichoke Hearts on Lettuce
  • Roast Turkey Breast with Snow Peas and Cranberry Relish
  • Roasted Pork Loin Stuffed with Pistachios and Apricots
  • Baked Native Bluefish Served in Avocado Butter
  • Sautéed Soft Shell Crabs with Lemon-Dill Butter
  • Skewered and Grilled Fresh Sea Scallops with Hoisin Sauce
  • Wild Mushroom Raviolis with Roasted Summer Vegetables in a Light Pesto Sauce
  • Butternut Squash Raviolis Served in a Cider Cream Sauce
  • Lobster Raviolis Served in an Alfredo Sauce

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  • Vegetarian Moussaka
  • Salad Nicoisé
  • Fettuccini Alfredo with Fresh Spinach
  • Vegetable Paella
  • Wild Mushroom Raviolis with Roasted Summer Vegetables in a Light Pesto Sauce
  • Vegetable Strudel Wrapped in Phyllo
  • Gingered Spinach, Eggplant and Chick Peas
  • Risotto with Portobello Mushrooms and Fresh Asparagus
  • Grilled Summer Vegetable Brochettes in a Sweet Vidalia Onion Vinaigrette
  • Potato Latkes (Dinner portion) with Sour Cream and Homemade Applesauce
  • Raita Masala Cucumber Salad with Mint and Fresh Yogurt

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  • Fresh Grilled Swordfish in a Mango Lime Marinade
  • Grilled Atlantic Salmon in Lemon/Lime Marinade
  • Chicken Marinated in Ginger and Garlic
  • Grilled Tenderloin with Fresh Herb Rub
  • Mediterranean Chicken Marinated with Wine, Fruit and Oregano
  • Grilled Bluefin Tuna
  • Grilled Sirloin Tip Skewers in a Peach Chipolte Marinade
  • Grilled Swordfish Skewers
  • Grilled Marinated Chicken Thighs with Raspberry and Ginger Salsa
    • Available with:
      • Fruit Salsa and Compotes, Spicy Peach Relish

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  • Almond Cheesecake
  • Assorted European Finger Pastries
  • Assorted Fruit Sorbet
  • Baklava
  • Carrot Cake
  • Fresh Biscotti and Assorted Berries
  • Chocolate Fudge Layer Cake
  • Cranberry Cheesecake
  • Deep Chocolate Fudge Cake
  • Dried Fruit Dipped in Chocolate
  • Flourless French Chocolate Cake with Crème Anglaise and Raspberry Sauce
  • Fresh Fruit in Season
  • Fresh Strawberries Dipped in Chocolate
  • Fruit Tarts
  • Golden Raspberry Layer Cake
  • Lemon Layer Cake
  • Mocha Raspberry Layer Cake
  • Orange Cheesecake
  • Peach and Raspberry Cobbler with Whipped Cream
  • Peach Kuchen
  • Poppy Seed Layer Cake
  • Pumpkin Cheesecake
  • Triangle Fruit and Whipped Cream Cake
  • Coffee and Tea
  • Brewed Decaffeinated Coffee Available

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