Catering by  

Hors d'oeuvres 

• Shrimp Cocktail - Chilled shrimp with fresh lemon wedges and cocktail sauce.
• Deviled Eggs - Half-sliced hard boiled eggs topped with a delicate mixture of mustard, mayonnaise, onion, and Tabasco, then sprinkled with paprika.
• Mac and Cheese Bites - Homemade macaroni and cheese with a creamy three cheese middle and a crispy topping served in small cups.
• Pigs In A Blanket - Gourmet sausage rounds in puff pastry accompanied by hot sweet mustard.

Dinner Menu 

Salad 

• Tender hearts of romaine, garlic croutons, Parmesan cheese and sun-dried tomato and hearts of palm garnish.

Entrées 

• Option 1: Turkey Meatloaf - Rich and flavorful turkey meatloaf with brown sugar ketchup glaze. 
• Option 2: Vegetable Pot Pie - A flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. (Vegetarian)

Side Dishes

• Creamy Mashed Potatoes - Cream cheese, russet potatoes, heavy cream, and butter. (Vegetarian and GF)
• Maple-Glazed Carrots and Green Beans - Roasted seasonal vegetables finished with a light maple-butter glaze. (Vegetarian & GF)
• Corn Bread Muffins with Honey Butter - Tender and buttery, with just the right amount of sweetness.

Desserts

• Creamy Raspberry Whipped Jello Parfait - Layer of raspberry Jello topped with a creamy whipped raspberry. 

Beverages

• Freshly brewed regular and decaf coffee and a variety of fine teas. 
• Spring water flavored with fresh fruit, herbs, and vegetables such as strawberries, mint, cucumber, limes, and oranges.
• Selected McGrail wines