Ate O Ate
Catering

May and June
Fresh Spinach, Wild Ramps (leeks), Asparagus, Strawberries, Radish, Root Vegetables, New Red Potatoes, Mixed Greens, Scallions, Baby Carrots

July and August
Summer Squashes, Blueberries, Watermelon, Onions, Radish, Root Vegetables, Corn, Tomatoes, Peaches, Carrots, Cucumbers, Green Beans, Salad Greens, Endive, Arugula, Peppers, Cress, Kale

September and October
Cauliflower, Broccoli, Corn, Acorn Squash, Butternut Squash, Apple, Pear, Brussel Sprouts, Cress, Kale, Spaghetti Squash

For Meat Fish Lovers

• Marinated Duck Breast and Pineapple wrapped in Bacon~additional cost may apply (gf)

• Shrimp and Bacon Skewers with bbq dipping sauce or spicy tomato glaze (gf)

• Tarragon Chicken Salad in pastry puffs

• BBQ Brisket in pastry puffs with horseradish cream

• Smoked Trout with fresh cucumber and carrot with sesame drizzle in cucumber cup(gf)

• Ruben Fritters (an 808 specialty)

• Flank Steak Croistini with sauteed red onion and balsamic reduction or blue cheese cream

• Mini Maryland Crab Cakes with spicy remoulade

• Spicy Crab and Shrimp Nori Rolls, Smoked Salmon, Cucumber and Scallion Nori Rolls (gf)

• Chilled Asian Marinated Mussels

• Pork Belly Bites with Korean BBQ or Traditional BBQ (gf)

• Chorizo and Shrimp Skewers with Spicy Tomato Glaze

• Pulled Pork or Bites with Home made BBQ or Pulled Chicken Bites with Carolina Sauce in pastry puffs

• BBQ Riblettes ~additional cost may apply (gf)

• Asian Ginger Meatballs with sweet and sour sticky sauce (gf)

• Bacon Wrapped Short Rib Skewers

• Mini Beef or chicken Empanadas

• Bloody Mary Shrimp Skewers (gf)

• Almond Bacon and Cheddar Crostini

For Vegetarians and Vegans (v+ = vegan)

• Tomato Basil Risotto Arancini

• Spinach Mushroom and Gruyere Risotto Arancini

• Stuffed Baby Bellas (v+, gf)

• Corn or Butternut Squash Fritters

• Vegan Nori rolls (cabbage, peppers, carrots, humus, scallions, cucumber (v+, gf)

• Antipasto Skewers (v+ optional, gf)

• Traditional Deviled Eggs topped with a touch of homemade pesto and white truffle oil (gf)

• Mini grilled cheese bites with a tomato basil soup dip (gf)

• Baked Polenta Bites with spicy tomato dipping sauce (v+, gf)

• Caramelized onion and asparagus in pastry puffs(v+)

• Black Bean Meatballs (v+)

• Butternut Squash Crostini with apple and sauteed onion

• Sweet Potato Fries with Sesame soy dipping sauce (v+, gf)

• Greek Inspired Crostini (feta, kalamata olives, spinach)

• Mac and Cheese Bites

Add on stations
Yakatori Grilling Station **
Raw bar options available **
Savory Crepe Station **

• Traditional Garden Salad (seasonal) with Champagne Maple Vinaigrette (v+)

• Arugula, Teardrop Tomato, Red Onion, Shaved Carrot with Homemade Champagne Maple vinaigrette (v+)

• Chilled Fresh Green Bean Salad with a dijon maple vinaigrette (V+) with goat cheese (v)

• Mediterranean Salad

• Watermelon, Red Onion, Mint and Feta Salad

• Corn, Shrimp, Lobster or Butternut Squash Bisques ~additional cost may apply (V)

• Portuguese Bean Soup

• Sausage Lentil Soup

• Tomato and Fresh Basil (V)

• Butternut Squash Lasagna (V)

• Eggplant and Spinach Pesto (V or V+ over rice of soba)

• Traditional Meat Lasagna

• Pork Tenderloin in cider and apple glaze~additional cost may apply

• Pork Tenderloin with Riesling Cream Sauce

• Pork Tenderloin with Dijon Marsala Sauce

• Grilled Chicken Breast with Maple Bacon, and Bourbon Jam.

• Beef Tenderloin with Pinot Noir Balsamic Reduction ~additional cost may apply

• Chicken Picatta (light in white wine and lemon)

• Pan Seared Chicken Breast with Lemon Chive pan seared sauce

• Pan Seared CHicken with Creamy Leek and Mushroom Sauce

• Mediterranean Chicken (artichokes, kalamata  and queen olives, chickpeas, tomato)

• Chick Pea, Tomato and Cauliflower Curry (main course or a side)

• Mushroom and Vegetable “Alfredo” (v or request as V+)

• Braised Short Ribs

• Chilled Soba Noodles with peanut sauce or fresh pesto (V+)

• Slowly Braised or Smoked Brisket of Beef

• Shrimp Scampi over Pasta or Rice

• Pan Seared Duck Breast in a cranberry and red wine sauce~additional cost may apply

• Marinated Flank Steak with burgundy reduction

• Grilled Tri Tip of Beef with Bourbon Cream Sauce

• Baked Salmon with Pineapple Salsa or Lemon Dill Cream~additional cost may apply

• Stations ** (pasta, savory crepe, sliders, you name it)  additional cost may apply

• Mushroom or Charred Vegetable Ragout

• Baked Cod with Chimichurri

• Halibut with Tomato and Artichoke Relish additional cost may apply

• Baked Brook Trout with Fresh Lemon and Dill

** additional cost may apply

• Roasted Rainbow Fingerling Potatoes (V+)

• Risotto (for parties of 30 or less)

• Polenta (V or request as V+)

• Garlic Mashed Potatoes (V)

• Cauliflower Mashed (V or request as V+)

• Quinoa with wilted spinach and summer vegetables in a zesty vinaigrette (V+)

• Faro Salad with heirloom tomatoes and fresh herbs (V+)

• Cranberry and Pecan Rice Pilaf (V+)

• Mac and Cheese

• Assortment of vegetable choices and styles (seasonal) (V+)

• Also consider some of our fabulous salads as a side dish