See Complete Menu for Printing







Minimum 6 Persons


Pastas - $2.95 per person

Chef’s Special Pasta of the Day


Penne with Sundried Tomatoes, Kalamata Olives - Roasted Red Pepper Vinaigrette


Tri-Colored Cheese Tortellini with Toasted Pinenuts – Basil Pesto Sauce


Farfalle with Asparagus, Roasted Tomatoes, Fresh Dill – Toasted Sesame Ginger Vinaigrette


Orzo with Black Beans, Fresh Corn, Roasted Red Peppers and Cilantro


Fusili with Broccoli Florets, Baby Carrots and Red Peppers – Parmesan Dressing


Penne with Garden Vegetables – Citrus Tarragon Vinaigrette


Greens and Vegetable Salads - $3.25 per person


Mixed Field Greens - Cherry Tomatoes, Hot House Cucumber and Homemade Croutons


Spinach Salad - Mandarin Oranges, Sliced Mushrooms, Bermuda Onions, Chopped Bacon and Hard Boiled Eggs


Classic Greek Salad – Romaine Lettuce, Feta Cheese, Tomatoes, Cucumber, Black Olives with Lemon Vinaigrette


Arugula, Radicchio, Mache and Endive – Champagne Tarragon Vinaigrette


Caesar Salad – Romaine Lettuce, Parmesan Cheese, Homemade Garlic Croutons and Caesar Dressing


Steamed Asparagus, with Red Pepper Confetti – Lemon Chive Vinaigrette


Snow Peas, Bean Sprouts, Red Peppers and Water chestnuts – Sesame Ginger Soy Dressing


Jicama Salad with Red and Green Peppers, Red Onions, marinated in Lite Vinaigrette


Beans, Grains and Potato - $2.95 per person


Roasted Red Bliss Potato Salad tossed in a Parmesan Scallion Dressing


Yukon Golden Potato Salad with Roasted Shallots and Rosemary


Wild Rice with Sundried Cranberries, Golden Raisins – Raspberry Vinaigrette


Tabbouleh with Diced Onions, Tomatoes, Parsley, Fresh Mint – Olive Oil and Lemon


White Beans with Roasted Peppers and Chiffonade of Basil


Black Beans, Sweet Kernel Corn, Red Peppers and Cilantro




To Accompany your Selection of Lunch and Dinner Entrée, which may be served Buffet Style or Plated



Chef’s Vegetable Selection of the Day


French String Beans with Toasted Almonds


Honey Glazed Baby Carrots with Dill


Saute Broccoli Rabe with Extra Virgin Olive Oil and Garlic


Baby Carrots and Sweet Peas


Broccoli Spears with Shallot Lemon Butter


Sugar Snap Peas and Baby Carrots


Sautéed Eggplant, Zucchini, Yellow Squash and Tomatoes


Cauliflower Au Gratin


Steamed Asparagus with Citrus Vinaigrette


Creamed Spinach


Sautéed Green Cabbage with Poppy Seeds


Starch and Grains

Scalloped Potatoes Au Gratin


Creamy Garlic Mashed Potatoes


Rosemary Roasted Red Bliss Potatoes with Olive Oil and Garlic


Puree of Sweet Potato with Pineapple


Wild Mushroom Risotto


Rice and Peas


Steamed Wild Rice with Black Currants and Sliced Almonds


Egg Noodles and Parsley Butter


Israeli Cous Cous with Diced Carrots and Red Peppers


Basmati Rice with Jardinere of Vegetables


We specialize in Corporate Breakfast and Lunches; our Catering Sales Associates can assist you with all aspects of any Reception or Meeting.




All Rights Reserved. VEEBOO.COM 2006