plated menu packages

Purple Olive Catering Company offers a variety of menu packages designed by our chef to provide a well-rounded cohesive dining experience for you and your guests.  Although these menus don't allow for changes or substitutions, you may create your own menu through a consultation with our chef.

CLICK HERE TO VIEW AND DOWNLOAD MENUS

Taste of the Olive - Our Most Popular Menu

Butler Passed Appetizers:

Crab Cake with Remoulade Sauce

Beef Empanadas

Blackened Ahi Tuna on Cucumber with Sweet Chili Hot Mustard

Tomato Basil Tart

Parmesan Chicken Bites with Lemon Herb Butter

Baked Brie Bites with Raspberry Dijon and Toasted Almonds

Plated Salad Course:

Chopped Salad with Artisanal Mixed Greens, Hearts of Palm, Chickpeas, Cucumber, Tomatoes, and Red Bell Peppers tossed with Sherry Vinaigrette

Assorted Artisan Breads

Plated Entrée Choices:

Grilled Beef Filet Mignon Medallions finished with Brandy Peppercorn Sauce served with Mashed Potatoes and Roasted Asparagus

Blackened Mahi with Roasted Garlic Spinach Cream served with Mashed Potatoes and Roasted Asparagus

Spinach and Herbed Boursin Stuffed Chicken finished with Pinot Grigio Herb Sauce served with Mashed Potatoes and Roasted Asparagus

Crispy Tofu finished with Hoisin Sesame Glaze served with Jasmine Rice and Wok Seared Vegetables

Taste of Italy

Butler Passed Appetizers:

Antipasto Skewer with Smoked Provolone, Artichoke Heart, Olives, and Grape Tomatoes

Wild Mushroom, Truffle, and Fontina on Crostini

Beef and Gorgonzola in Puff Pastry

Tomato Basil Tart

Artichoke and Crab Bruschetta

Parmesan Chicken Bites with Marinara

Salad Course:

Artisanal Mixed Greens with Carrot, Cucumber, Grape Tomato, and Olive with Creamy Parmesan Herb Dressing

Artisanal Ciabatta Bread and Butter Basket

Entrée Choices: 

Chianti Braised Short Ribs with Mushroom Gorgonzola Demi Glaze served with Mashed Potatoes and Seasonal Vegetables

Prosciutto and Provolone Stuffed Chicken Breast finished with Sage Demi Glace served with Mashed Potatoes and Seasonal Vegetables

Pan Seared Mahi with Spinach Roasted Garlic Cream Sauce

Served with Mashed Potatoes and Seasonal Vegetables

Grilled Stuffed Eggplant with Basil Pesto Gnocchi and Seasonal Vegetables 

Taste of the Islands

Butler Passed Appetizers:

Shrimp and Chorizo Skewer

Crab and Avocado in Corn Cups

Mojo Chicken on Tostones

Miniature Beef Empanada

Baked Brie Bite with Guava and Toasted Almonds

Miniature Pressed Cuban Sliders

Salad Course:

Romaine Lettuce with Cucumber, Tomato, Green Olives, Red Onion, Red Bell Pepper with Cuban Vinaigrette

Artisanal Breadbasket with Butter

Entrée Choices:   

Grilled Marinated Skirt Steak finished with Chimichurri Sauce served with Black Beans, Rice, and Plantains

Mojo Grilled Chicken finished with Romesco sauce (contains nuts) served with Black Beans, Rice, and Plantains

Macadamia Crusted Mahi finished with Mango Vanilla Rum Butter served Black Beans, Rice, and Plantains

Coconut Crusted Tofu finished with Mango Chutney served with  Black Beans, Rice, and Plantains

Taste of the South 

Butler Passed Appetizers:

Crab Cakes with Remoulade Sauce

Shrimp and Andouille Sausage Skewer

Fried Green Tomato with Herbed Boursin and Datil Peach Chutney

Buttermilk Chicken Bites with Maple Tabasco Glaze

Smoked Pulled Pork with Peach BBQ on Crostini

Cheese Beignets with Sea Salt

Salad Course:

Romaine Lettuce, Cucumber, Tomato, Carrots, Red Cabbage, Cheddar Cheese, and Buttermilk Ranch Dressing

Miniature Corn Muffins and Butter Basket

Entrée Choices:   

Filet Mignon Medallions with Caramelized Vidalia Onion and Bourbon Demi Glaze served with Mashed Potatoes and French Green Beans

Chicken Breast stuffed with Cornbread Cheddar Stuffing finished with Etouffee' Sauce served with Mashed Potatoes and French Green Beans

Pecan Crusted Salmon finished with Orange Bourbon Cream served with Mashed Potatoes and French Green Beans

Blackened Tofu finished with Datil Peach Sauce served with Mashed Potatoes and French Green Beans 

Taste of the Pacific Rim

Butler Passed Appetizers:

Coconut Fried Shrimp with Chili Glaze

Cashew Chicken with Katsu Sauce

Vegetable Spring Roll

Ginger Soy Braised Short Rib on Won Ton Crisp

Ahi Poke on a Won Ton Crisp

Crab, Avocado and Mango Salad on a Spoon

Salad Course:

Artisanal Mixed Greens with Napa Cabbage, Red Cabbage, Broccoli, Red Bell Pepper, Carrots, Cucumber, and Almonds with Sesame Cilantro Vinaigrette

Entrée Choices: 

Hoisin Sesame Short Ribs served with Jasmine Rice and Wok Seared Vegetables

Cilantro Ginger Cashew Crusted Salmon with Miso Glaze and Cucumber Slaw served with Jasmine Rice and Wok Seared Vegetables

Sesame Crusted Chicken Breast with Ginger Soy Glaze

Thai Curried Tofu and Vegetables 

Can’t find something you would enjoy? Feel free to ask us, contact us today. It is our goal to please you and your guests!