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