Plated Style Packages

Guests are served at the table in two courses: salad/rolls and entrée/sides. Plated menus require more equipment and staff to properly execute.


About Our Food

We are a green caterer and all our foods are either organic or all natural and made from scratch by our executive chef. The following list our most popular and seasonal items available in the listed package pricing. These items are available for tasting at our group style tastings held quarterly. We are capable of creating any culinary delight that inspires you. Many other options are available including upgraded, ethnic and brunch items (see our optional menus for more details).




Plated Style Packages

Call or email us for a quote on the packages you are interested in. Packages are customizable and items can be added or removed.


Silver Wedding Package

Linen Package

Guest tables, sweetheart, head or kings table, cake table, buffet tables, bar/beverage tables, DJ table, gift/book table, card table and napkins – all in a poly/cotton blend and in your choice of over 50 different colors.

Guest Table Setup Package

Four piece stainless flatware, butter florets, salt, pepper, glass of cucumber/mint iced water, silver table number stands & numbers and napkin in your choice of fold styles, silver, gold or red resin charger plate.

Service Package

Pure white round or square plates, separate salad plates.

Bar or Beverage Package

Both include: equipment, plastic tumblers, décor, votive candles, cocktail napkins. Choose either bar setups for a beer/wine bar (beer/wine provided by client) including: ice, Coke, Sprite, Diet Coke, snack mix, limes, sparkling water and bottled water OR beverage station including: ice, Coke, Sprite, Diet Coke, cucumber water, lemonade, iced tea, lemons, limes and condiments.


Catering supervisor, culinary staff, server staff and bar/beverage staff (1 staff member per 15 guests). Assistance with placing your ready-to-go personal items (favors, centerpieces, book, place cards, etc.)

Cake Service Package

White disposable plates, forks, napkins, cutting service, cake knife and server.

Complimentary Vendor Meals

Complimentary vendor meals and drinks for all vendors including DJ, photo, video and planners.


Plated Menu Selections

(V) = vegetarian, (G) = gluten free


Butler Passed Hors D’Oeuvres

Spinach Dip atop Baguette (V)

Our signature blend of spinach, cream cheese, sour cream and seasonings served atop a toasted baguette with a red pepper sprig.

Spanikopita (V)

Traditional Greek pastry filled with spinach and feta cheese in a filo dough Italian Meatballs with a Trio of Sauces handmade meatballs with our secret seasoning served with basil marinara, pomerey mustard and sweet bourbon sauces.

Stuffed Mushroom Caps (V)

Hand stuffed mushroom caps dusted with panko bread crumbs served both ways: boursin cheese stuffed and spinach mozzarella stuffed.

Roasted Tomato Bruschetta (V)

Blended roasted tomatoes, fresh herbs and olive oil served atop a seasoned baguette crisp with a fresh parmesan shaving.

Cheddar Stuffed Potatoes (served with and without bacon) (G)

Baby new potatoes scooped and stuffed with a blend of (bacon), potato and cheddar cheese – topped with a dollop of chive sour cream.

Beef n Blues

Our signature meatball combined with blue cheese and wrapped in applewood smoked bacon.

Mini Chicken Pot Pies

A flour tartlet shell filled with homemade chicken pot pie filling and topped with a savory herb infused filo dough.


Table Presented Hors D’Oeuvres

Mediterranean Display (V, G)

A gourmet presentation of roasted red peppers, kalamata olives, marinated artichoke hearts, fresh milk herb infused baby mozzarella, provolone, prosciutto ham, genoa salami, cappricola, balsamic marinated and grilled mushrooms, red and yellow peppers, pole beans and asparagus served with assorted crisps and sliced baguette bread.

Gourmet Cheeses, Spreads and Fruits (V, G)

An overflowing presentation of brie, blue cheese crumbles, NY cheddar, swiss and smoked gouda cheeses with humus and tabouille complimented with a colorful array of seasonal fresh fruits and served with assorted crisps.

Mashed Potato Bar (V, G)

Creamy mashed garlic butter potatoes and sweet mashed potatoes served with: chives, sour cream, crumbled bacon, cheddar cheese, butter, broccoli florets, brown gravy, honey butter, brown sugar, mini marshmallows and caramelized nuts.

Macaroni and Cheese Bar (V)

White cheddar and yellow cheddar macaroni & cheese served with: sautéed mushrooms, bacon, sautéed onions, petite sautéed shrimp, seasoned panko bread crumbs, ground beef, salsa, jalapeños.





Pan Seared Chicken Breast Sauced with a Mushroom Marsala (G)

Pan seared chicken breast laced with a marsala mushroom sauce.

Parmesan and Panko Crusted Chicken Breast

Chicken breast coated in panko bread crumbs, parmesan cheese and a savory blend of diced mushrooms, fresh herbs, onions and garlic baked to perfection.

Grilled Chicken Breast Sauced with a Roquefort Mushroom Cream Sauce (G)

Grilled chicken breast with sautéed mushrooms topped with a roquefort cheese fresh herb cream sauce.

Teriyaki Grilled Chicken Breast Topped with Fresh Pineapple (G)

Grilled chicken breast topped with a teriyaki brown sugar glaze and fresh cut pineapple.



Flank Steak (G)

Three day marinated flank steak in port wine with rosemary and garlic, grilled medium. Sauces include: horseradish cream, chimichurri and pomerey mustard.

Beef Brisket (G)

A very flavorful cut of meat seasoned with spices and fresh herbs, grilled to medium and served with caramelized onions. Sauces include: pomerey mustard, spicy barbecue and sweet barbecue.

Pernil (Pork Shoulder) (G)

A Latin inspired meat rubbed with a citrus adobo seasoning and baked to perfection, served with jalapeño lime butter, pomerey mustard and sweet bbq sauces.

Pork Tenderloin (G)

Onion and garlic marinated pork loin perfectly baked with seasonings. Sauces include: cranberry, pomerey mustard and spicy barbecue.

Latin Style Ropa Vieja with Yellow Rice (G)

Authentic Latin dish with shredded flank steak, savory vegetables and thickened spicy tomato sauce served with yellow rice.

Bourbon Glazed Pork with Caramelized Onions (G)

Tender slices of pork grilled and laced with our zesty bourbon glaze and garnished with caramelized onions.

Sliced Top Round of Beef Sauced with a Madeira Wine Mushroom Sauce (G)

Tender sliced beef layered with marinated mushrooms and a port wine demi sauce.

Sliced Top Round of Beef Sauced with a Fresh Rosemary and Tarragon Cream Sauce (G)

Fresh rosemary and tarragon herbs blended into a light cream sauce and served over tender sliced beef.

Applewood Bacon Wrapped Pork Roulade Sauced with an Applejack Brandy (G)

Pounded pork tenderloin wrapped in applewood smoked bacon and stuffed with fresh sage and sauced with an applejack brandy sauce.

Shepherd’s Pie (G)

Traditional Scottish casserole of ground lamb meat tossed with fresh herbs and vegetables in a gravy sauce and topped with our piped creamy garlic mashed potatoes.



Pan Seared Flounder Sauced with a Cilantro Cream Sauce (G)

Light sweet flounder pan seared with fresh herbs and sauced with a cilantro cream sauce.

Sesame Crusted Pan Seared Salmon Filet Served with a Trio of Sauces (G)

Pan seared salmon filets encrusted with black and white sesame seeds and served with wasabi, orange honey and sesame ginger sauces.



White Cheddar, Bacon and Truffle Macaroni and Cheese

White cheddar macaroni and cheese tossed and baked with applewood smoked bacon and a hint of white truffle oil.

Cheese Ravioli Sauced with a Sun-Dried Tomato and Fresh Herb Cream Sauce (V)

Cheese ravioli tossed with a light herb cream sauce and sun-dried tomatoes.

Fusilli Pasta Primavera Sauced with Pesto Cream (V)

Tri color pasta blended with a pesto cream, fresh array of vegetables, fresh chopped basil and topped with roasted pine nuts.

Cheese Tortellini sauced with a Cheese and Spinach Cream Sauce (V)

Cheese tortellini with a delicious fresh spinach and rich alfredo cream sauce.


Salad Selections

Salad John Michael (V)

Our classic simple salad – organic spring mix, caramelized walnuts and a raspberry vinaigrette.

Country French Salad (V)

A delightful combination of baby greens, strawberries, oranges and caramelized walnuts with our sweet raspberry cream dressing.

Caesar John Michael, John Michael Award Winner (V)

Romaine lettuce tossed with mushrooms, red onions, shaved parmesan cheese, croutons and our award winning caesar dressing

Mediterranean Salad (V)

Romaine lettuce and spring mix tossed with roasted red peppers, artichokes, black olives, tomatoes and feta cheese in a balsamic ranch dressing.


Side Dish Selections

Broccoli and Cheese Soufflé (V)

Blend of broccoli, diced celery, cheeses, butter, cream and eggs poured over pieces of hand torn French bread.

French bread Baked Corn Casserole, A John Michael Classic (V)

Home style moist and sweet corn casserole.

Honey Glazed Carrots with Fresh Basil and Toasted Pine Nuts (V,G)

Steamed baby carrots lightly coated with honey and tossed with fresh basil and pine nuts.

Fresh Herb and Cauliflower Soufflé, A John Michael Original (V, G)

Fresh cauliflower florets baked in a creamy soufflé with fresh basil eggs, cream and tossed with parmesan cheese.

Three Cheese Potatoes, A John Michael Classic (V, G)

Diced potato baked with a mushroom cream sauce, onions and a three cheese blend.

Creamy Garlic Mashed Potatoes (V, G)

Mashed red potatoes with the perfect blend of garlic, butter and cream.

Shallot and Rosemary Roasted Potatoes (V, G)

Quarter cut red new potatoes tossed in oil, sautéed shallots and fresh rosemary.

Roasted Red Pepper and Parmesan Risotto

Arborio rice sautéed with roasted peppers, olive oil, garlic and white wine tossed with fresh herbs and parmesan cheese.


Seasonal Selections – Spring/Summer

Butler Passed Hors d’oeuvres – Sweet Pear and Bacon Bruschetta

A unique combination of pears, bacon and blue cheese served atop a toasted baguette.

Salad – Roquefort and Sweet Pear (V, G)

Mixed greens, crumbled blue cheese, chopped sweet pears tossed together with caramelized walnuts and a raspberry vinaigrette.

Entrée – Tuscan Grilled Chicken Breast (G)

Tender grilled chicken breast topped with a combination of black olives, plum tomato and artichokes blended with marinara sauce, garlic, basil and olive oil.

Pasta – Vegetable Lasagna (V)

Pasta layered with fresh vegetables, three different cheeses and a creamy béchamel sauce.

Side Dish – Lime and Chili Roasted Potatoes (V,G)

Quarter cut baby new potatoes seasoned with fresh lime juice, cilantro and chili seasoning.

Side Dish – Caramelized Onion and Potato Gratin (V)

Medallion sliced white potatoes layered with sweet caramelized onions and topped with gruyere cheese then lightly browned.


Additional Options

The following can be upgraded/added to the silver package for the noted per person price:

Ask about the following:


Catering Package Fine Print.

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