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.

412-782-2130

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

Salad

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

Entrée

  • 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

Dessert

  • 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

Dessert

  • 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

Salad

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

Entrée

  • 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

Salad

  • 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

Sides

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

Dessert

  • 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

Salad

  • 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
Contact Us to Customize

Call Us

(412) 782-2130

Hours

Call for availability

Serving

Pittsburgh, PA

Email

mcope@tallulahscateringpgh.com