HomeCatering

A GREAT TIME, SHARED BY FRIENDS, CATERED TO YOUR TASTE!

Green Figs and Yam is here for your catering or dinner party needs. I’ve designed many events with great success and I love each and every party. Pricing for catering is determined after the number of guests, food quantity and quality, rentals, and any extras. I like to keep my parties within in reason, which allows me to pay attention to quality and performance! There are so many possibilities for a catered event, buffet, pass around hors d’oeuvres, and a full service dinner party. After 12 years of experience, I can help with whatever kind of gig you want to throw! Here is a sample of some of my favorites I like to serve.
GRAPE ENDIVES Crisp clean bursts of flavor. ROAST BEEF CANOPES A tang of horseradish with perfect sliced roast beef. AWESOME SUB Now that’s a sub for a party.
SALMON CANOPES Smoked Salmon with cream cheese. SHRIMP SKEWERS Fresh, tasty and you can’t stop. MANDARIN DUMPLINGS They are absolute perfection.
GRAVLOX CUPS WITH DILL You can’t eat just one. SAMOSA A hearty taste. THE PERFECT DUMPLING Hot crispy goodness.
PROSCIUTTO WRAPPED MELONS Refreshing taste.
I’m also available for “Fun Lunch” catering at your child’s school. Most schools like to provide a fun lunch once a month, and Green Figs and Yam can offer up some home cooked hot meals such as a Medieval Feast (chicken drumsticks, potato wedges, buns, fresh cut veggies) or Cloudy with a Chance of Meatballs (huge meatballs in a pureed tomato veggie sauce with pasta). These can be uber fun and a little different from the mainstream quick food options that are offered. Please call and we can connect with your schools fun lunch coordinator.

SAMPLE MENU

APPETIZERS

  • Smoked salmon cups
  • Endive boats with grapes and candied pecans
  • Garlic Shrimp OR Coconut Shrimp
  • Spinach Artichoke dip/ Bean Dip and Mango salsa with
  • Tortilla chips – to be set out on the tables for munching and mingling.

DINNER

  • Roasted Tenderloin
  • Sweet Bourbon Salmon
  • Yams and Potatoes with herbs and green onion
  • Roasted Beets
  • Citrus Soy Broccoli
  • Grilled Mushrooms with gorgonzola
  • Hail to the Kale salad
  • Tomato Boccocini
  • Baby Greens with Shallot dressing, toasted pine nuts and aged cheddar.

DESSERT

  • Strawberry Short Cake