BUCKLEY'S GOURMET CATERING, MARTHA'S VINEYARD
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Sample Plated Menus

Katie's Menu

Stationary Hors D'Oeuvres
Fresh Fruit & Cheese Board display featuring Domestic & Imported Artisan Cheese served with a selection of Cured Meats and garnished with Red and Green Grapes, Tart Apple Slices and Strawberries, Raspberries & Blackberries

Garden Vegetable Crudites with Portuguese Green Olive Dip


Passed Hors d'Oeuvres
Atlantic Cod Cakes with Sauce Remoulade
Skewers of Grilled Shrimp with a Piri Piri Dipping Sauce
Coxinha de Galinha
Tomato Basil Bruschetta
Palm Beach Cheese Puffs


1st Course Salad
Portuguese Inspired Salad with Crisp Romaine, Sliced White Onions, Tomatoes and Hearts of Palm seasoned with Olive Oil and Vinegar
Baskets of Portuguese Sweet Bread


Plated Entree: Choice of Three Options 
Frango Com Cogumelos: White meat chicken with mushrooms in a white wine and garlic sauce
Pan Seared Local Cod with Sauce Puttanesca
Vegetarian Option of a Marinated and Grilled Portabella Mushroom served with a Parmesan Pesto Stuffed Tomato
Roasted Potatoes with Caramelized Onions
Spring Peas
Roasted Spears of Asparagus



Caitlyn's Menu

Passed Hors d’ Oeuvres
  Crab Cakes with Sauce Remoulade
Palm Beach Cheese Puffs
Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce
Lobster and Corn Fritters with Sauce Remoulade 
Spanikopita

1st Course Salad
Caprese Salad of Garden Grown Tomatoes, Buffalo Mozzarella, Fresh Basil, and an Aged Balsamic Vinaigrette Reduction
Sourdough Rolls and Sweet Cream Butter

Plated Entrée
Classic Roasted Chicken Breasts with Green Goddess Dipping Sauce 
Roasted Potatoes with Caramelized Onions 
Grilled Asparagus
​Whole Roasted Golden Carrots



Liz's Menu

Passed Hors d’ Oeuvres
MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle
Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce
Lime Marinated Chicken with Avocado Crema
Corn Fritters with Roasted Red Pepper Sauce 

1st Course Salad
Caesar Salad with Shaved Parmesan and Homemade Croutons
Baskets of Artisan Italian Bread and Butter

Plated Entrée
Surf and Turf Selection of Sliced Tenderloin of Beef with Horseradish Cream and Sea Scallops with a Garlic White Wine Cream Sauce
Potatoes Au Gratin 
Green Beans Sautéed in Butter with a Hint of Lemon
​Summer Garden Ratatouille


Alex's Menu

Passed Hors d'Oeuvres

Petite Grilled Lamb Chops with Mango Mint Chutney
Pigs in a Blanket
Caprese Skewers
Miniature Cod Sandwiches with Lettuce and Tartar Sauce 
Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto



1st Course Salad
Mixed Field Green Salad with Sliced Strawberries and Pears, Toasted Pecans, Dried Cranberries, Thinly Sliced Red Onion, Crumbled Chevre and Balsamic Dressing

​A Choice of Three Plated Entree Options
Roasted (de-boned) Cornish Game Hen with Fennel and Clementines
Toasted Spice Vinaigrette-Marinated Grilled Hanger Steak with Chimichurri Sauce Whole Roasted Tricolored Carrots
Roasted Red Bliss Potatoes
Broccolini with Garlic and Cherry Tomatoes
Vegetarian Option of a Spinach Stuffed Portobello Mushroom


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