CONCIERGE CATERING

"Concierge catering", or custom tailored, is what we do. Whether you’re planning a birthday party, employee appreciation event, wedding, holiday party, book club, or any special event, Chef Robert will wow your crowd.

 

Chef Robert carefully crafts customized menus, sources fresh and seasonal ingredients, and executes with meticulous detail to offer your guests an unforgettable experience.

 

We can help with event planning, too — sourcing service staff, floral options, the right china, barware, glassware, linens, and other rentals to ensure your event has just the right touch of elegance and style.

To book your event or receive a quote, simply contact Chef Robert to discuss the details.

Tailgate Picnic

CHILLED CUCUMBER-LIME-TEQUILA SOUP

MICRO CILANTRO

 

ROASTED CORN AND RED BLISS POTATO SALAD

CRISPY PROSCIUTTO, BALSAMIC VINEGAR

 

BUTTERMILK FRIED CHICKEN

BUTTERY BISCUITS, BOURBON-MOLASSES BAKED BEANS

 

FRIED MARYLAND

SOFTSHELL CRAB BLT

ARUGULA, BIG BOY TOMATO, LEIDY'S BACON, SOURDOUGH TOAST

MINI LOBSTER ROLLS

TARRAGON-CHIVE MAYO,

HAND-CUT POTATO CHIPS

 

WATERMELON-FETA-BASIL SALAD

BLUEBERRY VINAIGRETTE

 

PEACH BROWN BETTY

HILLSIDE FARMS FRENCH VANILLA ICE CREAM

Sunday Brunch

BAKED VEGETABLE AND EGG STRATA

BELL PEPPER, ONION, MUSHROOM, MOZZARELLA, AND DICED POTATO

 

MAINE PREMIUM SMOKED SALMON

CAPERS, ONION, TOMATO, HARDBOILED EGG, DILL AND LEMON

 

SALAD OF GREEN BEAN, CHERRY TOMATO AND ALMONDS

BALSAMIC-BLACKBERRY DRESSING

 

COUS-COUS SALAD

WITH SAFFRON AND CUMIN, VEGETABLES, CHICKPEAS, HERBS AND LEMON

 

ROAST MEDIUM RARE FILET MIGNON OF BEEF

WITH HORSERADISH MAYO, MINI BRIOCHE ROLLS

 

HOME-BAKED CREAM SCONES

CRANBERRY-ORANGE WITH LEMON CURD AND CLOTTED CREAM

A Taste of Catering

(Click to view larger photos)

 Summer Birthday Cookout

SALAD
OF WATERMELON, BING CHERRIES, FETA, ARUGULA AND SWEET BASIL

 

SPICE ROASTED BEETS
WITH STONE FRUITS, GOAT CHEESE, SHERRY VINAIGRETTE

 

CHIPOTLE SPICE GRILLED
FLANK STEAKS

ROASTED PEEWEE NEW POTATOES WITH BALSAMIC GLAZE, ASPARAGUS,

MUSTARD-SHALLOT SAUCE

 

ROASTED SHRIMP AND PINEAPPLE SKEWERS

WITH CILANTRO AND LIME

 

PROVENCE FLATBREAD

OLIVE PUREE, MINCED ANCHOVY, CARAMELIZED ONIONS, PARMESAN, HERBS, PINE NUTS

SMORES CUPCAKES AND LEMON CURD BARS

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© 2016  Robert Lhulier