What’s for Supper Catering can create dinner parties, backyard cookouts, receptions that cater to your tastes, your guests, and the desire you have for a memorable occasion.
Main courses
Marinated beef tenderloin, grilled and thickly sliced with maitre d’ hotel butter
Shrimp & grits with chorizo and country ham in tomato-vegetable saute
Fresh Gulf shrimp tossed with orzo, feta cheese, chopped scallions, dill and Italian parsley, or
Fresh Gulf shrimp in a white wine garlic sauce
Salmon filets baked with white wine and dill over lemon and orange slices
Salmon cakes over arugula with roasted tomato mayonnaise
Barbeque shrimp – Brennans style with giant whole shrimp, sauteed
Pork bo ssam – roasted pork butt with ginger scallion and bo ssan sauce
Flank steak rolls stuffed with shaved Parmigiano-Reggiano & Italian parsley and served in marinara
Shrimp & scallops sauteed and served with anise carrot reduction and curry oil
Grilled pork tenderloin in rub, sliced and served with roasted pepper sauce
Boeuf Bourguignon – steak cooked in red wine with mirapoix, potatoes and mushrooms
Basque chicken with peppers, country ham, garlic & shallots served over tomato/onion soffrito
Lamb shanks marinated in herbs and wine and braised with vegetables
Fried thick bone-in pork chops with gravy
Fried chicken – soaked in buttermilk, seasoned, fried
Cajun jambalaya with chicken, smoked sausage, caramelized onions and vegetables.
Creole ambalaya – with shimp, sausage and chicken, vegetables, tomatoes and rice
Red beans and rice with ham hocks and smoked sausage
Shrmp étouffée over Cajun dirty reice
Cajun meatloaf and collard greens
Vegetables and side dishes
Roasted vegetables – a seasonal selection, slightly charred with onions, red bell peppers, tomatoes, zucchini, carrots, mushrooms and potatoes in an herbed vinaigrette
Broccolini and asparagus
Asparagus mushroom fricassee
Thin-sliced cucumbers in champagne vinaigrette
German cucumber salad
Field peas slow-cooked in stock with chopped vegetables
Southern green beans cooked with pork and stock
Roasted, pureed eggplant with green onions & cilantro
Cajun dirty rice with fresh cream pork chop gravy
Southern baked beans with caramelized onions and brown sugar
Squash casserole with butter and cheddar
Fresh white corn (in season) fried with butter
Southern spoon bread
Goat cheese grits
Potatoes
Salt-crusted baby potatoes in chimichurri Crispy mix of sweet and russet potatoes, roasted in olive oil
Homemade mashed potatoes with butter, sour cream, bacon and scallion
Twice-baked potatoes with sour cream, bacon and cheese
Roasted russet slices baked crispy with our rub
Gratin dauphinois – thin-sliced russet potatoes with Gruyere, creme fraiche and garlic
Gratin forestierre – potatoes in a cream gratin with mushrooms
Pommes Anna – thin-sliced russet potato cake in clarified butter
Soups & Gumbos
Seafood, chicken and andouille sausage gumbo
Black bean soup
Gumbo z’herbes with mixed greens and andouille
Fried chicken gumbo
Texas red chili
Greene Street Market chili
Tortilla soup
Provencal chicken soup
Shrimp bisque with seasoned toast
Gazpacho
Roast tomato soup with cream
Italian vegetable soup
Minestrone
Hungarian mushroom soup
Desserts
Chocolate strawberry mousse
Chocolate pie with meringue
Chocolate pecan pie with mascarpone
Lemon ice box pie
Bananas flambé in bourbon chocolate sauce over ice cream
Raspberries & raspberry sorbet
Bread pudding with bourbon cream sauce
Peach cobbler with whipped cream
Book an event
Call us at 256-682-7899 or click here for email. When emailing an inquiry, please give us your name, address, contact information, the date and time of your event, and the number of people you expect to attend. We’ll set up a time to talk and plan out a menu you’ll be proud to serve.