Gaveston Catering sets the standard for catered events of great distinction in the Greater Boston area with beautifully presented cuisine and impeccable service. Our reputation for Boston catering excellence has enabled Gaveston Catering to become a highly-sought catering provider throughout Massachusetts. We use only the finest ingredients, make everything from scratch, and rely on foods’ natural beauty and flavor to speak for itself.

Please fill out the form at right to request more information for your next catered event.

 

G a v e s t o n C a t e r i n g
M a r i n a B a y, 3 3 3 V i c t o r y R d, Q u i n c y,
M A 0 2 1 7 1
(617) 471-9101
Gaveston@gavestoncafe.com

Stationary Hors d’oeuvres

Smoked Salmon and Dill Torte
Garnished w/Sliced Cucumbers & Pickled Onions

Parmesan Terrine
Sweet Pea Puree served w/ fresh Snap Peas & Sesame Lavash

Vegetable Crudité
Served with choice of Parmesan Peppercorn, Soy-Carrot-Ginger or Buttermilk Ranch Dressing

Smoked Salmon Platter
Créme Fraiche, Dill, Capers, minced Red Onion, Sliced Tomatoes , minced Egg White, minced Egg Yolk & Served Toasted Bread

Peppered Tenderloin
Thinly sliced & served w/ Caramelized Onions & a Horseradish Cream on Bruschetta

Antipasto Platter
Cappicola, Imported Salami & Prosciutto, Grilled Vegetables, Marinated Artichoke Hearts Mushrooms, Olives & Aged Cheeses served with Grilled Focaccia

Truffled Mousse Paté
Garnished with fresh Herbs & Grapes and served with Crackers & Bruschetta
Middle Eastern Platter
Hummus, Tabbouleh & Baba Ganoush w/ Roasted Garlic Pita chips

Grilled Crudité
Grilled Seasonal Vegetables served with a Parmesan Peppercorn Dip

Mushroom Paté
Fresh Baguettes, Pickled Vegetable

Selection of Artisanal Farm Cheeses
Served with sliced Baguette, Fruit and Assorted Crackers

Jumbo Shrimp Cocktail
Chilled Jumbo Shrimp Cocktail w/ Homemade Cocktail Sauce & Lemon Wedges

Domestic Fruit & Cheese Display
Sliced Baguette and Assorted Crackers

Jumbo Shrimp Cocktail
Chilled Jumbo Shrimp Cocktail w/ Homemade Cocktail Sauce & Lemon Wedges

Brie en Croute
Wrapped in Puff Pastry with Pecans, Brown Sugar and Dried fruit

Individual Hors d’oeuvres

Vegetarian Stuffed Mushrooms
Served with Onion, Parsley, Parmesan and Garlic

Vegetarian Pot Stickers
Served with a Vinegar/Scallion/Soy Dip

Lollipop Lamb Chops
Served with Mint Pesto

Spicy Tuna Sushi
Served on Five-Spice Wonton chips with Tobiko

Deep Fried Shrimp & Pork Wonton Purses
Served with Vietnamese Sweet and Spicy Sauce

Chicken Satay
Served with a spicy Peanut Sauce

Chicken and Date Cakes
Served with Sweet Potato Thyme Aioli

Lobster Phyllo Bundle
Lobster and White Truffle Essence Wrapped in Phyllo

Beef Mini Macs with Chipotle Ketchup

Thai Beef Salad
Served in cucumber cups and Thai Basil

Main Events

Roasted Salmon
Herb crusted with a Cucumber Dill Sauce

Vegetarian Antipasto Platter
Grilled Zucchini & Eggplant, Marinated Artichoke Hearts & Mushrooms, Roasted Yellow & Red Peppers, Capers, Aged Provolone, Kalamata Olives & Fresh Mozzarella served w/ Grilled Focaccia & Homemade Breadsticks

Tuscan Chicken Salad
Tender Pieces of Roasted Chicken served on a bed of Fennel, Roasted Leeks, Baby Carrots, Kalamata Olives, Red & Yellow Peppers, Red Onion, Plum Tomatoes & Artichoke Hearts drizzled w/a Balsamic dressing

Herbed Tenderloin
Served with Horseradish Cream, Caramelized Onions and Cabernet & Mushroom Demi-Glace

Salmon or Tuna Nicoise Salad
Potatoes, Haricot Vert, Hard Boiled Egg, Tomatoes served on a bed of Greens with
Cracked Pepper & Dijon Shallot Vinaigrette

Szechwan Beef Salad
Strips of Flank Steak tossed w/ Rice Noodles, a julienne of Carrots & Red Peppers, lightly blanched Broccoli & Fresh Cilantro served w/crushed Peanuts & Spicy Szechwan Orange dressing

Caribbean Swordfish
Papaya Salad tossed w/ Barley & colorful Vegetables splashed w/a Lime Vinaigrette

Grilled Curry Chicken Salad
Mango, Celery & Red Onion served on Cuban Slaw w/ Plantain Strips

Chicken Galantine
Filet Chicken Breast Rolled up with Saute Baby Spinach, Caramelized Onions, Chevre & Toasted Pine Nuts, served with a Pear/Red Pepper Chutney

Butternut Squash Ravioli
Served with Toasted Pine Nuts, Peas, Sun-Dried Tomato, Broccoli, Parmigiano-Reggiano, fresh Italian Basil and Sage in Béchamel Sauce

Sides and Salads

Cuban Cole Slaw w/Mango, Pineapple & Fresh Cilantro
Mixed Greens w/Toasted Pecans, Chevré, Teardrop Tomatoes & Blood Orange Vinaigrette

Asian Noodle Stir Fry
With julienne Vegetable in spicy Oyster Sauce

Corn & Red Pepper Salad
With Papaya & Fresh Lime

German Potato Salad
Celery & Vidalia Onions, Dill, Grain Mustard, Balsamic vinaigrette

Orecchiette Pasta Salad
Sun-dried Tomatoes, Fresh Basil, Mozzarella, Artichoke Hearts, Pine nuts, Black Olives, Tomatoes & Parmesan Cheese in a light Pesto dressing

Watercress, Radicchio and Red Leaf Salad
topped with Toasted Pine Nuts, Clementine Segments and Crispy Leeks
tossed in an Orange Horseradish Dressing

White and Wild Rice Pilaf
with Sour Cherries, Scallions, Toasted Pecans and Chopped Parsley

Roasted Spring Vegetables
Baby Carrots, Zucchini and Summer Squash, Red and Yellow Peppers, Portobello Mushrooms, Asparagus Tips and Plum Tomatoes drizzled with Extra Virgin Olive Oil

Arugula and Friséé Salad
With Merlot Poached Pears
Crumbled Chevre, Dried Cranberries and Sugared Pecans
with a Balsamic Vinaigrette

Yukon Gold Potato and Celeriac Puree
Served with Roasted Garlic, Roasted Asparagus
Grilled Autumn Root Vegetables with a Pomegranate Glaze & Toasted Pine Nuts

Southwestern Chicken Caesar
Crispy Romaine, Cornbread Croutons, Pepper Jack Cheese & Cracked Black Pepper tossed w/ Creamy Caesar dressing

Asian Grilled Chicken Salad
Grilled Chicken Breast over a bed of Romaine Lettuce and Julienned Carrot, Jicama and marinated Red Onion, garnished with fresh Cilantro, served with spicy Citrus Dressing

Grilled Root Cellar Vegetables
Carrots, Parsnips, Beets, Leeks, Pearl Onions, Fennel, Purple Turnips, Tri-color Baby Potatoes

 

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