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Rock Creek Catering
Jumbo lump crabmeat blended with silver queen corn and fresh herbs sauteed in sweet butter with a remoulade sauce
Leaves of endive filled with peppered chevre and citrus
Skewered marinated chicken in caribbean spices, grilled over fruitwood chips accompanied by our banana molasses sauce
Rounds of pumpkin scented polenta and topped with curried bay scallops
With roasted garlic mayonnaise, roasted peppers and thyme
Marinated in ginger and orange rolled with cranberry chutney, pinenuts and scallions in a warm flour tortilla
Seared on the grill and roasted medium rare served with caramelized shallots and roasted garlic sauce
Marinated large prawns in lemon, fresh herbs, and olive oil grilled and served with a grapefruit, fennel caper relish
Cream custard made with fresh sweet corn offered with our tomatillo salsa
A display of fresh marinated and grilled vegetables to include some of the following: asparagus spears, tomatoes, green and yellow squash, assorted holland peppers, eggplant, parsnips, yams, fennel, new potatoes, beets, acorn squash, mushrooms and sweet carrots
Mache and tender baby greens mixed with chevre, pecans and ripe blackberries drizzled with a blackberry infused vinaigrette
Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers
Seared on the grill and roasted medium rare served with balsamic roasted shallots and roasted garlic sauce
With moroccan spices, black and white sesame seeds, grilled over hickory chips accompanied by a grapefruit, fennel caper relish
A delectable terrine of thinly sliced butternut squash and yukon gold potatoes baked until tender in cream and a dusting of nutmeg
Turnips, brussel sprouts, baby carrots and chestnuts sauteed in browned butter and thyme
A mixture of baby greens with ripe pear, toasted pecans and maytag blue cheese drizzled with aged port vinaigrette
Over wilted arugula and sauteed shallots
With shitake, portabello and cremini mushrooms,gorgonzola, and wilted leeks
With crispy garlic and sage
Long spears of rosemary, garlic, and olive oil brushed rusks presented with a variety of toppings to include: green olive tapenade, ripe tomato with basil and garlic, fresh scooped ricotta drizzled with extra virgin olive oil, shaved parmesan, and artichoke and roasted garlic slather
Breast of chicken marinated and baked moist with amontillado sherry, green olives, golden raisins, almonds, and garlic
Fava bean, shaved fennel, and italian parsley salad with preserved lemon vinaigrette
A thin crusted tart shell with creamy herbed chevre topped with beefsteak, yellow, and pearjolais tomatoes drizzled with extra virgin olive oil and a chiffonade of fresh basil baked and served warm
Rustic french pizza with sauteed onions, nicoise olives, and anchovies
Grilled red pepper shrimp with a roasted red pepper sauce
Grilled mozzarella and basil couched in bread
Proscuitto with melon
Italian bruschetta bread rubbed with garlic and topped with chopped tomatoes, fresh basil and parmesan cheese
Long spears of rosemary, garlic and olive oil-brushed rusks presented with a variety of italian toppings to include some of the following: artichoke & garlic puree, gaeta olive tapenade, fresh scooped ricotta, san marzanos tomato with basil and garlic, and shaved parmesan
Roasted turbot with an almond romesco served on a bed of wilted spinach with garlic and golden raisins
Lemon and thyme marinated chicken with artichokes accompanied by a green olive tapenade
Served warm in copper rechauds traditional potato gnocchi with sundried tomato cream and a walnut pesto presented with olives, romano cheese, snipped chives and brandied pepper
Traditional italian antipasto with grilled eggplant, tomato, zucchini, peppers, onions, capers, green olives and balsamic vinegar served on lemon pepper pita triangles
Proscuitto carved a la minute accompanied by an array of breads, bagnet verd green herb sauce, salsa rossa red sauce, and marinated olives
Warm grilled bread salad of dry peasant bread, fresh mozzarella, eggplant, anchovies, radish, artichokes, and peppers tossed with balsamic vinegar and extra virgin olive oil
Presented with fig salami, membrillo, warm roasted olives with fennel and orange, marcona almonds, crisp crackers and baguette
To include: focaccia con le olive e fichi olive and fig focaccia focaccia pugliese tomatoes, olives, and anchovies focaccia focaccia con cipolle, gorgonzola e noci onion, gorgonzola, and walnut foccacia
Our miniature homemade breadsticks smeared with port fig jam and wrapped in serrano ham
Traditional flour tortillas atop fresh wedges of mango, jack cheese and cilantro
Jumbo gulf shrimp marinated in fresh squeezed lime juice and cilantro accompanied by a orange chipotle sauce
Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers
Traditional spanish omelette made with potatoes, onions and herbs
Tender steamed asparagus wrapped with sliced serrano ham offered with a light mustard sauce
Bitter greens and red lettuces with spiced almonds, picholine olives, shaved spanish manchego and a splash of sherry vinaigrette
A cool flavorful soup prepared with ripe tomato, cucumber, puree of roasted peppers, sweet onion, extra virgin olive oil and a splash of sherry vinegar and served in demitasse cups
With caramelized macadamia nuts and tropical fruits
Warm ginger biscuit, split and buttered filled with sweet georgia peaches and grand mariner cream
To include some of the following: lemon tuiles, brown sugar cookies, key lime bars, chocolate marble brownies, ginger cookies, peanut cookies, sugar dusted shortbread, double dark chocolate brownies, raspberry jam cakes
Rich buttery caramel tart made with cashews, pecans, walnuts, almonds and fresh cranberries served with a cinnamon ice cream
Terracotta flowerpots painted with a coating of chocolate containing layers of gingerbread, poached pears, frangelico custard and toasted hazelnuts with a drizzle of chocolate and vanilla scented whipped cream topped with shaved chocolate dirt and fresh stem flowers
Scented with frangelico and lavender honey in a toasted hazelnut crust
With soft cream
Panna cotta with fruit coulis cappuccino creme brulee with whipped cream foam and a dash of cinnamon arborio rice pudding with dried prunes and toasted pinenuts
Layers of crispy, chewy baked meringue smeared with bittersweet callebaut chocolate, whipped vanilla scented cream and ripe berries
Candied citrus peel, biscotti with fig and pistachio, chocolate chestnut truffles, french macaroons with coffee cream, and canneles
A dense cake scented with fresh orange, almonds, and olive oil offered with almond whipped cream and ripe fruits
Drizzled with bitttersweet chocolate and hazelnut arborio pudding studded with armagnac prunes and toasted hazelnuts all served in demitasse cups
To include: biscotti, orange espresso cookies, torta sbrisolona polenta shortbread, pinenut macaroons, and other italian miniature sweets
Menu for Rock Creek Catering provided by Allmenus.com
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