WOODLAND CATERING

We don’t make food for you | we create food with you

Northshore Magazine Bons 2024

We take pride in creating custom menus for each of our clients. We feel that each client deserves our complete focus while planning for their event. Our sample menus are a glimpse at our style but also indicate the breadth of our capabilities. Please always feel free to share your vision for your event. Focusing on farm-to-table cooking has fostered many close relationships with local farmers. Procuring the best ingredients available allows us to display our restraint in letting those items speak for themselves. Whether you choose a plated, buffet, or station based dinner, our modern adaptations of classic dishes will excite your guests and assure them of relief from familiar wedding food.

Menus

Our 2024 Wedding Menus start at $150 per guest

Plated Wedding Sample Menu

Passed Hors D’Oeuvres

prosciutto wrapped shrimp

chicken empanadas with guajillo aioli

heirloom tomato bruschetta

lamb meatballs with tzatziki

stationary hors d’oeuvres

Charcuterie Display

cured meats, cheese, olives, pickles, jams & breadsticks

Plated dinner

Heirloom Tomato Salad

local tomatoes, baby arugala, burata cheese, basil oil, white balsamic

Coffee Rubbed Beef Sirloin

whipped potatoes, grilled asparagus, dijon demi glace

or

Butter Roasted Atlantic Salmon

whipped potatoes, roasted asparagus, lemon parsley salsa

dessert

House Baked Cookies (to accompany cake)

chocolate chip, peanut butter, oatmeal raisin

Coffee Service

BBQ Stations Sample Menu

Passed Hors D’Oeuvres

sausage & cornbread stuffed mushrooms

buckwheat fried chicken & waffles with spiced maple syrup

prosciutto, pear, & goat cheese flatbread with arugala

stationary hors d’oeuvres

Mediterranean Display

hummus, tabbouleh, tzatziki, grilled & fresh veggies, feta, olives, pita, lamb meatballs

dinner stations

Vegetable/Salad Station

Local Greens Salad

local lettuce, cucumbers, crispy pita, tomatoes, pomegranate vinaigrette

Pearl Cous Cous Salad

oranges, fennel, shaved onion, pistachios, beets

Grilled Corn on the Cob

local corn, chili lime butter, queso fresco

BBQ station

14-Hour Beef Brisket

black coffee bbq sauce

Slow Smoked Pulled Pork

2 sauces: carolina red & togarashi bbq

Honey Corn Bread

maple bacon butter

dessert

Lemon or Chocolate Creme Brulee

fresh whipped cream

Coffee Service

Buffet Sample Menu

Passed Hors D’Oeuvres

harissa crusted lamb chops

cod cakes with chesapeake bay aioli

corn fritters with salsa verde

stationary hors d’oeuvres

Cheese Display

artisan cheeses, fruit, pickles, olives, jams, & bread

dinner buffet

New England Autumn Salad

local greens, roasted squash, candied walnuts, blue cheese, pears, & cider vinaigrette

Stout Braised Beef Short Ribs

stout braising gravy

Chimichurri Smoked Statler Chicken

chimichurri Sauce

Roasted Fingerling Potatoes

Slow Cooked Local Carrots

dessert

Local Apple Cider Donuts

ice cream, whipped cream, caramel sauce

Coffee Service

Kyleigh+Jack_FREEBIRD-900.jpg — Excellence is not a skill Its an attitude

Kitchen

Ryan Costigan

Chef/Owner

Ryan is a veteran of restaurants and catering companies in Massachusetts and New Hampshire. Woodland Catering is his vision and he intends to bring a regional farm-to-table focus to the catering industry. He brings his own innovative style to these local and traditional flavors creating new and exciting cuisine. Ryan is available to speak with and assist each client in designing their perfect event.