Project Description

Sample catering menu by Stock Pot Malden.

Passed Appetizers

  • Maple / Cumin Scallops Wrapped in Bacon
  • Lamb Meatball
  • Shrimp / Shiitake Wonton

Stationary Displays

  • Cornucopia of Grilled, Smoked, Marinated, Pickled and Raw Vegetables with Select Dips
  • Mexican Platter with Oico de Gallo, Salsa Verde, Black Bean Dip, Guacamole, Lime / Cilantro Sour Cream and Multi-Color Tortilla Chips
  • Middle Eastern Platter with Roasted Red Pepper Hummus, Tsatsiki, Babba-Ganoush and Tabouli with Feta, Olives, Grape Stuffed Leaves and Curried Pita Chips


  • Spring Greens with Marinated Tomatoes, Cucumbers Red Onion, Grilled Asparagus and Sherry / Shallot Vinaigrette

Buffet Entrees

  • Seasame Seared Salmon Fillet with Miso / Ginger Butter
    Seared Mahi-Mahi with Saffron Fumet
  • Roast Sourdough / Chestnut Stuffed Statler Breast of Chicken with Porcinin Mushroom Valoute
  • Southern Indian Vegetable Curry with Snap peas, Zucchini, Cauliflower, Sweet Potato and Masala Spices

Late Night

  • Fish Tacos with Southwest Bean Salad, Crisp Slaw, Pico de Gallo, Chipotle Aioli and Guacamole

Coffee Service