Catering

It’s all about you!

3 Squares Café offers a variety of catering options for your special event.  We customize each and every menu for you, your style, and your budget.  Pricing to be determined depending upon quality of product, season, and size of event.   Contact us today for your personalized menu and estimate. 

This is just a taste of some of the items we can prepare…

 

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• Chilled seafood platter with shrimp cocktail, ceviche and oysters
• Cheese - Local artisan cheese with assortment of crackers
• Seasonal fruit and yogurt dip
• Fresh vegetables served with ranch and blue cheese

• Crab dip with red chili served with blue corn tortilla chips
• Guacamole and Pico de Gallo (any degree of heat is available) served with blue corn tortilla chips
• Hummus (roasted red pepper, roasted garlic or traditional) and olive tapenade served with grilled pita
• Shrimp, corn, and sweet chili dip served with plantain chips

• Lamb lollipops with mint pesto
• Asparagus wrapped in prosciutto and phyllo dough
• Baked eggplant topped with herbed ricotta cheese and tomato sauce
• Tuna tartar with capers, lemon, and herbs, and cucumber
• Endive with shaved apples, crumbled blue cheese, walnuts
• Bruschetta with roasted peppers, rosemary, and goat cheese
• Crab-stuffed cherry tomatoes
• Marinated shrimp with bell pepper relish
• Smoked salmon with pickled red onion and crème fraiche
• Mini crab cakes with saffron aioli
• Pork and shrimp shumai
• Bacon wrapped scallops
• Lamb kebabs with a yogurt and dill marinade
• Chipotle glazed pork ribs
• Spice-rubbed tuna with citrus relish and crispy wonton
• Chicken satay with sweet chili dipping sauce
• Mini meatballs and roasted tomato sauce
• Bruschetta with roasted peppers, artichoke hearts, buffalo mozzarella
• Fried calamari with roasted tomato sauce and a saffron aioli
• Shrimp Cocktail - Jumbo shrimp traditional with cocktail sauce or tequila lime
• Blackened chicken quesadillas with chipotle aioli
• Stuffed crimini mushrooms with crabmeat
• English cucumber and smoked salmon with crème fraiche
• Vietnamese spring rolls stuffed with shrimp, pork and Asian vegetables

• Antipasto - Sopresetta, salami, capicola, olives, marinated mushrooms, artichoke hearts, buffalo mozzarella, provolone, roasted garlic & white bean puree served with assortment of bread
• Caprese Salad - Vine-ripened tomatoes, buffalo mozzarella, fresh basil and baby arugula salad and shaved fennel    
• Black Bean salad with roasted peppers, sweet corn, cilantro and lime
• Smoked bacon and blue cheese potato salad with scallions
• Chickpea salad with bell peppers, tomatoes, red onion and baby spinach
• Panzanella Salad - Large diced tomatoes, buffalo mozzarella, fresh basil and home-made croutons
• Mediterranean chick pea salad
• Pasta salad (Greek or Italian)
• Spinach with goat cheese, VT apples, maple glazed walnuts w/ champ. vin
• Baby arugula salad with vine ripe tomatoes, avocado w/ lemon and olive oil
• Pasta salad with artichoke hearts, kalamata olive, roasted red peppers, and basil
• Roasted fingerling potato salad with scallions, fresh herbs, and crème Fraiche
• Cucumber tomato salad with shaved red onions and feta cheese

• Prime Rib          
• Roasted Turkey
• Roasted Chicken
• Maple Glazed Ham
• Herb-Crusted Pork Roast
• Slider Station           
• Mashed potatoes- roasted garlic or herb  
• Variety of sauces - Horseradish sour cream, au jus, mushroom gravy
• Rolls and Butter

• Rosemary skewed scallops
• Bouillabaisse - stew of mixed seafood and shellfish in a saffron broth
• Veal/lamb osso bucco
• Rigatoni with crumbed fennel sausage, arugula in a tomato marsala sauce
• Homemade gnocchi/tortellini with a bolognese of roasted peppers and shaved parmesan
• Chicken/Veal Saltimbocca with prosciutto, provolone, and sage
• Saffron Rissoto with shellfish and assorted seafood
• Linguini Puttanesca capers, olives, assorted seafood in a tomato basil sauce
• Rosemary and garlic crusted beef tenderloin with porcini mushroom sauce
• Grilled tuna steaks with garlic, parsley, and lemon
• Pork ribs with bourbon barbeque
• Mahi Mahi with pineapple mango salsa
• Blackened pork loin
• Roasted chicken with chipotle honey glaze or Asian barbeque
• Grilled salmon filets with chili corn salsa
• Shrimp and tasso (spiced smoked pork) grits
• Smoked brisket
• Hawaiian BBQ flank steak
• Chili lime shrimp skewers
• Pork ribs with bourbon barbeque and chipotle glazes
• Steak tip and veggie skewers              
• Roasted Misty Knoll chicken with honey barbeque glaze
• Marinated tempeh and veggie skewers

• Risotto with mushrooms and asparagus topped with truffle oil
• Green beans with lemon, garlic, and olive oil
• Grilled asparagus and portabella caps
• Stewed white beans and broccoli rabe
• Corn bread and country ham stuffing
• Grilled asparagus with raspberry viniagrette
• Grilled corn on the cob with butter - herbed and plain
• Corn bread - Traditional and jalapeno cheddar