Rock Creek Catering Menu and Prices

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Rock Creek Catering menu

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Spring Summer Buffet - Passed Hors D’oeuvres
Corn Crabcakes
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Jumbo lump crabmeat blended with silver queen corn and fresh herbs sauteed in sweet butter with a remoulade sauce
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Endive Leaves
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Leaves of endive filled with peppered chevre and citrus
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Jerk Chicken
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Skewered marinated chicken in caribbean spices, grilled over fruitwood chips accompanied by our banana molasses sauce
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Autumn Winter Buffet - Passed Hors D’oeuvres
Pumpkin Polenta With Curried Scallop
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Rounds of pumpkin scented polenta and topped with curried bay scallops
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Portabello Rusks
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With roasted garlic mayonnaise, roasted peppers and thyme
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Cranberry Chicken
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Marinated in ginger and orange rolled with cranberry chutney, pinenuts and scallions in a warm flour tortilla
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Spring Summer Buffet - On The Buffet
Brandied Pepper Crusted Tenderloin
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Seared on the grill and roasted medium rare served with caramelized shallots and roasted garlic sauce
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Grilled Prawns
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Marinated large prawns in lemon, fresh herbs, and olive oil grilled and served with a grapefruit, fennel caper relish
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Corn Pudding
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Cream custard made with fresh sweet corn offered with our tomatillo salsa
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Fresh Seasonal Vegetables
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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,
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Blackberry Salad
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Mache and tender baby greens mixed with chevre, pecans and ripe blackberries drizzled with a blackberry infused vinaigrette
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Autumn Winter Buffet - On The Buffet
Paella Valencia
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Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers
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Brandied Pepper Crusted Tenderloin
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Seared on the grill and roasted medium rare served with balsamic roasted shallots and roasted garlic sauce
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Spice Crusted Seabass
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With moroccan spices, black and white sesame seeds, grilled over hickory chips accompanied by a grapefruit, fennel caper relish
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Butternut Squash Savoyard
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A delectable terrine of thinly sliced butternut squash and yukon gold potatoes baked until tender in cream and a dusting of nutmeg
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Winter Vegetables
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Turnips, brussel sprouts, baby carrots and chestnuts sauteed in browned butter and thyme
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Rock Creek Salad
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A mixture of baby greens with ripe pear, toasted pecans and maytag blue cheese drizzled with aged port vinaigrette
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Mediterranean Buffet - On The Buffet
Grilled Sea Bass With Almond Romesco
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Over wilted arugula and sauteed shallots
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Wild Mushroom Lasagna
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With shitake, portabello and cremini mushrooms,gorgonzola, and wilted leeks
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Sauteed Baby Artichokes
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With crispy garlic and sage
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Crostini Station
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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
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Spanish Mission Chicken
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Breast of chicken marinated and baked moist with amontillado sherry, green olives, golden raisins, almonds, and garlic
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Fava Bean And Fennel Salad
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Fava bean, shaved fennel, and italian parsley salad with preserved lemon vinaigrette
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Tomato Chevre Tart
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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
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Pissaladiere
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Rustic french pizza with sauteed onions, nicoise olives, and anchovies
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Italian Buffet - Passed Hors D’oeuvres
Gamberi Piccanti Alla Griglia
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Grilled red pepper shrimp with a roasted red pepper sauce
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Mozzarella E Basil In Carrozza
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Grilled mozzarella and basil couched in bread
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Prosciutto Con Melone
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Proscuitto with melon
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Bruschetta
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Italian bruschetta bread rubbed with garlic and topped with chopped tomatoes, fresh basil and parmesan cheese
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Italian Buffet - Displayed Hors D'oeuvres
Crostini Station
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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 scoop
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Italian Buffet - On The Buffet
Rombo Alla Griglia
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Roasted turbot with an almond romesco served on a bed of wilted spinach with garlic and golden raisins
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Pollo Con Carciofi
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Lemon and thyme marinated chicken with artichokes accompanied by a green olive tapenade
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Gnocchi Di Patata
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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
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Caponata
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Traditional italian antipasto with grilled eggplant, tomato, zucchini, peppers, onions, capers, green olives and balsamic vinegar served on lemon pepper pita triangles
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Proscuitto Carving Station
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Proscuitto carved a la minute accompanied by an array of breads, bagnet verd green herb sauce, salsa rossa red sauce, and marinated olives
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Panzanella
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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
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Tallegio, Ricotta Salata, And Aged Asiago
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Presented with fig salami, membrillo, warm roasted olives with fennel and orange, marcona almonds, crisp crackers and baguette
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Display Of Focacce
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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 focca
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Spanish Buffet - Passed Hors D’oeuvres
Homemade Breadsticks
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Our miniature homemade breadsticks smeared with port fig jam and wrapped in serrano ham
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Mango Quesadillas
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Traditional flour tortillas atop fresh wedges of mango, jack cheese and cilantro
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Cilantro And Lime Marinated Shrimp
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Jumbo gulf shrimp marinated in fresh squeezed lime juice and cilantro accompanied by a orange chipotle sauce
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Spanish Buffet - On The Buffet
Paella Valencia
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Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers
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Tortilla Espanola
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Traditional spanish omelette made with potatoes, onions and herbs
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Esparragos
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Tender steamed asparagus wrapped with sliced serrano ham offered with a light mustard sauce
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Ensalada Mixta
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Bitter greens and red lettuces with spiced almonds, picholine olives, shaved spanish manchego and a splash of sherry vinaigrette
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Roasted Red Pepper Gazpacho
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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
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Spanish Buffet - Dessert
Coconut Flan
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With caramelized macadamia nuts and tropical fruits
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Spring Summer Buffet - Dessert
Peach Shortcake
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Warm ginger biscuit, split and buttered filled with sweet georgia peaches and grand mariner cream
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Selection Of Miniature Desserts
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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,
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Autumn Winter Buffet - Dessert
Cranberry Caramel Nut Tart
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Rich buttery caramel tart made with cashews, pecans, walnuts, almonds and fresh cranberries served with a cinnamon ice cream
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Gingerbread Pear Trifle
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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 whi
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Mediterranean Buffet - Dessert
Ricotta And Mascarpone Cheescake
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Scented with frangelico and lavender honey in a toasted hazelnut crust
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Warm Nectarine Polenta Crostana
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With soft cream
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An Assortment of Demitasse Cups
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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
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Boccone Dolce
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Layers of crispy, chewy baked meringue smeared with bittersweet callebaut chocolate, whipped vanilla scented cream and ripe berries
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Miniature Sweets
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Candied citrus peel, biscotti with fig and pistachio, chocolate chestnut truffles, french macaroons with coffee cream, and canneles
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Italian Buffet - Dessert
Torta Di Arancia E Mandorla
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A dense cake scented with fresh orange, almonds, and olive oil offered with almond whipped cream and ripe fruits
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An Assortment of Caramel Pots De Creme, Chestnut Panna Cotta
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Drizzled with bitttersweet chocolate and hazelnut arborio pudding studded with armagnac prunes and toasted hazelnuts all served in demitasse cups
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Italian Miniature Cookies
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To include: biscotti, orange espresso cookies, torta sbrisolona polenta shortbread, pinenut macaroons, and other italian miniature sweets
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

Total Price