Parties & Corporate Events

Trust Tallulah’s Catering to handle your corporate catering requests with ease. Let our professionals take the task at hand while you sit back and relax.


Corporate Catering Made Easy

Menu 1

Passed Hors d’oeuvre

  • Coconut chicken skewer with red curry sauce
  • Crab cakes with mango chutney
  • Wild mushroom and goat cheese strudel
  • California roll with wasabi and pickled ginger
  • Herbed salted portabella with plum sauce
  • Asparagus and asiago pouch


  • Mixed greens with grape tomato, cucumber, sliced pear and gorgonzola finished with balsamic dressing


  • Sauteed chicken breast with mushroom and sage demi-glace
  • Stuffed tilapia with zucchini and spinach finished with tarragon cream
  • Starch and vegetable
  • Risotto with butternut squash and romano

Menu 3

Passed Hors d’oeuvre

  • Crab cakes with mango chutney
  • Spinach and goat flower
  • Wild mushroom strudel
  • Shrimp and sun dried tomato mousse

Dinner Buffet

  • Mesclun greens with blue cheese, candied pecans and finished with balsamic dressing
  • Roast filet of beef with burgundy sauce and roasted garlic and poached salmon with green goddess sauce (served at room temperature)
  • Butternut squash risotto with sage
  • Roasted asparagus and grilled vegetables


  • Chocolate dipped strawberries, mini apple cakes and cream puffs

Menu 5

Passed Hors d’oeuvre

  • Filet on crustini with horseradish cream
  • Potato pancakes with smoked salmon
  • Pear with goat cheese
  • Mini ducks quesadilla
  • Wild mushroom strudel

Served Dinner

  • Bibb and romaine salad with sliced pear, gorgonzola, tomato and cucumber with a balsamic dressing
  • Baked tilapia stuffed with zucchini, parmesan and finished with tarragon cream sauce
  • Chicken breast stuffed with spinach
  • Basmati rice with currents and peas
  • Maple glazed carrots
  • Roasted asparagus


  • Chocolate tart and lemon curd tart finished with raspberry sauce

Menu 2

Passed Hors d’oeuvre

  • Crab cakes with mango chutney
  • Wild mushroom and goat cheese strudel
  • Coconut chicken skewers


  • Mixed green salad with sliced strawberries, cucumber, grape tomato and finished with pesto dressing


  • Grilled veal chip stuffed with prosciutto, buffalo mozzarella and fresh basil finished with a tomato coulis
  • Filet of tilapia rolled in fresh herbs and poached with roasted red pepper sauce
  • Whipped potato with sour cream and chives
  • Grilled asparagus
  • Key lime tarts

Menu 4

Passed Hors d’oeuvre

  • Coconut chicken satay with red curry sauce
  • Crab cakes with mango chutney
  • Mushroom and goat cheese on crustini
  • California rolls


  • Chopped salad with avocado, cucumbers, tomatoes, carrots, peppers, calamata olives and feta cheese with herb vinaigrette

Dinner Buffet

  • Roasted pork loin chaucer (mushrooms, tomatoes and peppers in a brown sauce)
  • Penne pasta with spinach, sun dried tomatoes, goat cheese and shrimp with a fresh marinara sauce and parmesan cheese
  • Roasted potatoes with rosemary and garlic
  • Asparagus with roasted glazed carrots
  • Vanilla and chocolate cupcakes

Menu 6

Fajita Buffet

  • Sliced flank steak and marinated chicken, lettuce, tomato, refried beans, grilled vegetables, shredded jack cheese
  • Guacamole
  • Chicken jalapeno dip
  • Tortilla chips


  • Roasted corn and mango salad
  • Mexican potato salad
  • Tossed greens with grape tomatoes, cucumbers and finished with pesto vinaigrette


  • Key lime bars and brownies

Vegetarian Menu

  • Humus and baba ganoush served with toasted pita
  • Platters of smoked salmon with caper, tomato, cooked eggs and red onion
  • Tossed greens with feta, olives, tomato and cucumber finished with lemon thyme dressing
  • Tabbouleh
  • Falafel with pita served with a tahini sauce
  • Marinated cucumber with red onion and sour cream
  • Grilled eggplant, zucchini and yellow squash
  • Fresh fruit salad
  • Assorted mini pastries to include cream puffs, chocolate brownies, white chocolate bavarian
  • Coffee, tea and an assortment of soda


  • Bibb and romaine with sliced bosc pear, maytag blue cheese, candied pecans finished with Tallulah’s pesto vinaigrette
  • Field greens with grape tomato, European cucumber, caramelized wild mushrooms finished with a sherry fig dressing

Entrée Items

  • Chicken breast with kalamata olives fresh thyme finished with lemon veloute
  • Roasted chicken roulade with arugula pesto and finished with an oven roasted tomato cream sauce
  • Sauteed breast of chicken with mushroom and sage demi-glace
  • Tilapia stuffed with spinach and zucchini served with a tarragon cream sauce
  • Seared salmon filet with tomato and chipotle coulis
  • Roasted salmon filet with red wine reduction and served on a bed of spinach
  • Marinated roasted filet of beef with roasted garlic and grilled portabella
  • Grilled medallion of beef with an herbed crust goat cheese and finished with madeira sauce
  • Roasted pork tenderloin with a honey whole grain mustard sauce
  • Grilled lamb chop with shiitake mushroom rosemary lemon crust and finished with lamb jus

Starches and Vegetables

  • Anna potato with cheddar cheese and scallion
  • Green bean with black olives and tomato chutney
  • Roasted asparagus with sauteed tri colored peppers
  • Assortment of grilled vegetables which include yellow squash, zucchini, portabella mushroom, vadilia onion and baby eggplant
  • Roasted fingerling potato with garlic preserves
  • Risotto with butternut squash and sage
  • Whipped potato with basil and roasted garlic
  • Dauphinoise potato

Call Us

(412) 782-2130


Call for availability


Pittsburgh, PA