Chambers Walk Cafe & Catering
2667 Main Street, Lawrenceville, NJ 08648 (609) 896-5995
SOCIAL EVENTS Spring & Summer Entertaining Menus Click Here for Print-Friendly Version Click Here for Print-Friendly Version PASSED HORS D’OEUVRE ~Hot Items ~ Mini Lamb Chops with Fresh Mint Tzatziki Northshore Crab Cakes with Remoulade Sauce Asian Spring Rolls with Minted Plum Sauce Andouille Sausage and Alouette Cheese in Puff Pastry Artichoke Hearts topped with Lemon, Garlic and Parmesan Bread Crumbs Truffled Wild Mushroom Risotto in Phyllo Spanikopita with Chives and Crème Fraiche Phyllo Cups with Wild Mushroom, Crème Fraiche and Fresh Tarragon Phyllo Cups with Sun-Dried Tomato and Ricotta Bacon-Wrapped Scallop Brochettes with Lemon Aioli Peking Duck Spring Rolls with Minted Plum Sauce Brie and Raspberry in Puff Pastry Cilantro and Lime Chicken Satay with Avocado Lime Aioli Shrimp Spring Roll with Spicy Orange Sauce Grilled Chicken and Pineapple Skewer with Citrus Dipping Sauce Bacon-Wrapped Beef Sirloin with Gorgonzola Grilled Shrimp Skewer with Garlic Ginger Marinade ~Cold Items~ Smoked Trout Canapé with Horseradish Sauce on Black Bread Broccoli Rabe and Pecorino Cheese on Crostini Tenderloin with Red Onion Confit on Tuscan Toast Cherry Tomato, Fresh Mozzarella and Basil Skewer Tuna Tartar on Wasabi Rice Cracker California Rolls with Wasabi and Pickled Ginger Traditional Shrimp Cocktail Smoked Salmon on a Crispy Rice Cracker with a Dill Cream Cheese Shrimp Ceviche in a Spicy Phyllo Cup Tarragon Chicken Salad on Cucumber Disks Traditional Tomato Bruschetta on Crostini ~Tropical Fruit and Cheese~ to include wedges of Maytag blue cheese, brie, boursin, Vermont cheddar, fontina and port salut with seasonal fruits, housemade crostini and crackers ~Summer Crudite~ to include baby carrots, asparagus, red and yellow peppers, celery, cherry tomatoes, cucumbers and lemon aioli dipping sauce ~Grilled Vegetables~ to include zucchini, eggplant, sweet potatoes, cipollini onions, fennel, portobello mushrooms and red peppers served with crostini ~Tuscan Bruschetta~ green olive tapenade, sun-dried tomato pesto, arugula, honey-walnut pesto, three herb pesto, sweet pea puree, lime hummus and tomato, basil & mozzarella served with crostini and housemade focaccia ~Canape~ to include smoked trout with horseradish sauce; cumin-cured salmon with tahini sauce on grilled pita; beef tenderloin on Tuscan toast with red onion confit and broccoli rabe with pecorino cheese on crostini ~Pacific-Rim~ Indonesian chicken satay with peanut sauce; grilled pineapple skewers; five spice marinated lamb skewers; miniature Peking duck spring rolls with minted plum sauce and California rolls with wasabi and pickled ginger ~Mediterranean Antipasto ~ to include eggplant rollatini with chevre, prosciutto, sopressata, mortadella, piave vecchio and Asiago cheeses, sun-dried tomato pesto, basil pesto, dolmas, olives, pepperoncini, housemade focaccia and crostini ~Fresh Herb-Crusted Tenderloin~ served with red onion confit, roasted red pepper coulis, horseradish crème fraiche and Artisinal breads and rolls ~Cumin-Roasted Organic Salmon~ to include horseradish sauce, lemon caper mayonnaise and marinated cucumber, red onion and fennel salad served with toasted black bread ~Raw Bar~ to include shrimp cocktail, oysters and clams on the half shell served with traditional cocktail & mignonette sauces ~Smoked Fish~ to include cumin-cured salmon, smoked trout and smoked bluefish served with horseradish sauce, lemon caper mayonnaise and marinated cucumber, red onion and fennel salad served with black bread ~Marinated Vegetarian Antipasto~ to include fresh mozzarella, roasted peppers, pepperoncini, dolmas, kalamata olives, balsamic mushrooms, artichoke hearts & pickled beets also includes Asiago and port salut cheeses, housemade focaccia and crostini ~Mini Assorted Rolls & Focaccia Sandwiches~ to include fresh mozzarella, tomato and three herb pesto; chicken paillard with feta, local greens and lemon aioli; California tuna salad; roasted turkey breast with smoked pepper relish and roast beef with caramelized onions and chipotle mayo ~Grilled Focaccia Pizza~ (choice of three toppings) broccoli rabe and pecorino cheese; grilled vegetables and gruyere; caramelized onion and fontina; three herb pesto, fresh tomato, ricotta and parmesan; sausage, spinach, tomato & grana padano; and traditional tomato and mozzarella HORS D’OEUVRE DISPLAYS ~Miniature Northshore Crab Cake Sandwiches~ with remoulade sauce and local greens ~Baked Brie En Croutewith Summer Berry Compote~ served with crispy baguettes ~Apricot Brie Torta~ layers of brie and apricot preserves topped with almonds served with crispy baguettes and crackers ~Caramel Pecan Brie Torta~ layers of brie and caramelized pecans served with crispy baguettes and crackers ~Savory Crab and Wild Mushroom or Savory Sun-Dried Tomato Cheesecake~ served with crispy baguettes STATIONS FOR ENTERTAINING ~Quesadilla~ with fillings of grilled chicken, grilled hangar steak, barbecued pork, grilled vegetables, Gruyere, Vermont cheddar, and feta cheese with assorted tortillas, tomato salsa, guacamole and sour cream ~Saute~ Oriental chicken with bean sprouts, water chestnuts, snow peas, carrots and soy scallion sauce; traditional shrimp scampi with garlic, white wine, lemon and fresh herbs; scallops in lemon garlic sauce; and vegetable stir fry with seasonal vegetables and spicy orange ginger sauce ~Pasta~ sun-dried tomato and fontina ravioli with fresh chopped tomato, basil and olive oil; penne pasta with creamy vodka sauce; spinach fettucine with vegetable cream sauce and cheese tortellini with tomato marinara ~Carving~ roast stuffed pork loin with sun-dried fruits and figs and port wine sauce; honey glazed turkey breast with orange syrup and stuffed chicken breast with spinach and ricotta cheese ~Sliders~ design your own mini beef burgers on brioche with toppings of chipotle mayo, herbed mayo, dijon, tomato chutney, crispy bacon, crumbled blue cheese, Vermont cheddar, Gruyere swiss, sauteed mushrooms, pickles, lettuce, tomato and caramelized onions; crab cakes with Asian slaw, ginger wasabi aioli and local greens tossed in sesame ginger vinaigrette ~SOUPS~ Chicken with Noodles Corn Chowder Vichyssoise Cream of Squash and Zucchini Gazpacho Cream of Asparagus Chilled Potato and Carrot Tomato and Spinach ~GREEN SALADS~ Local Organic Greens with Sherry Shallot Vinaigrette Spinach Salad with Toasted Pecans, Cherry Tomatoes and Blue Cheese Dressing (can also be made with grilled hangar steak) Baby Arugula Salad with Blueberries, Feta Cheese, Pine Nuts and Citrus Vinaigrette Frisee Salad with Cumin-Cured Salmon, Oranges and Lemon Tahini Vinaigrette Watercress Salad with Apples, Toasted Walnuts, Gorgonzola and Cider Vinaigrette Baby Spinach Salad with Grilled Duck, Toasted Pistachios and Raspberry Vinaigrette Caesar Salad with Traditional Dressing and Focaccia Croutons (can also be made with grilled chicken or shrimp) Local Organic Greens Salad with Figs, Toasted Almonds, Shredded Pecorino and Balsamic Vinaigrette ~OTHER SEASONAL SALADS~ Marinated Tomato, Cucumber, Bulgar Wheat and Red Onion Salad with Cilantro Panzanella Salad with Beefsteak Tomatoes, Red Onions, Fresh Herbs, Cucumbers, Ciabatta Croutons, Extra Virgin Olive Oil and Balsamic Vinaigrette Soba Noodle Salad with Asian Slaw, Pea Shoot Sprouts, Carrots and Sesame Ginger Vinaigrette (can also be made with roasted sesame salmon or chicken) Orecchiette Pasta Salad with Sun-Dried Tomato Confit, Caramelized Onion, Fresh Marjoram and Crumbled Goat Cheese Saffron Rice Salad with Black Beans, Roasted Corn, Tomatoes, Feta Cheese and Cilantro Toasted Israeli Cous Cous Salad with Asparagus, Sun-Dried Tomatoes, Pecorino Cheese and Extra Virgin Olive Oil Roasted Yukon Gold Potato Salad with Garlic Basil Pesto Potato Salad with Red Bliss Potatoes, Hard Boiled Eggs and Sherry Shallot Dressing Roasted Sweet Potato Salad with Cilantro Lime Vinaigrette Old Fashioned Vinegar Slaw Penne Pasta Salad with Red Peppers, Red Onions, Black Olives, Fresh Herbs, Extra Virgin Olive Oil and Vinegar Shrimp and Udon Noodle Salad with Ginger Dressing ~ENTRÉE~ ~Beef, Pork, Lamb & Veal~ Marinated Sirloin of Beef served with Pea Shoot Sprouts, Orange Ginger Sauce and Sesame Oil Parmesan Cheese Crusted Sirloin of Beef Filet with Cranberry Bean Hash and Chipotle Aioli New York Strip Steak served over Creamed Corn with Poblano Peppers Rosemary-Crusted Sirloin over Mashed Potatoes with Balsamic Glaze Grilled Lamb Ribs in Black Coffee Barbecue Sauce with Toasted Sesame Seeds and Asian Slaw Grilled Marinated Leg of Lamb with Mint Tzatziki Sauce Lemon-Rosemary Roasted Veal with White Wine and Shallots Roasted Veal with Porcini Mushroom Gravy Grilled Pork Chop over Sweet Potato Puree topped with Pan Jus Grilled Marinated Pork Loin with Raisins, Toasted Pine Nuts and Apricot Sauce Asian Marinated Pork Loin over Braised Cabbage ~Seafood~ Pan-Seared Striped Bass over Caramelized Fennel Pan-Roasted Arctic Char over Sautéed Baby Arugula with Balsamic Syrup Almond-Crusted Massachusetts Cod with Red Pepper Sauce Grilled Salmon over Roasted Asparagus and Pearl Onions with a Fresh Tomato and Black Olive Sauce Northshore Crab Cakes over Sautéed Cabbage and Bacon with Chipotle Lime Aioli Shrimp and Sweet Potato Cakes over Lime Spiced Black Bean Hash and Avocado Aioli Sesame-Crusted Mahi Mahi with Papaya Salsa Pan-Seared Organic King Salmon over Collard Greens and Roasted Garlic Sauce Seared Diver Sea Scallops over Sauteed Spinach with Tomato Conserva Steamed Clams with Sicilian Salsa Verde Sauteed Mussels in with Garlic Tomatoes and Fresh Basil Roasted Sesame Salmon over Asian Slaw with Soy Scallion Vinaigrette Baked Stuffed Flounder with Crab Meat and a Roasted Garlic Champagne Sauce Seafood Kabob over Saffron Rice Seafood and Fresh Herb Tart with Shrimp and Bay Scallops in a Garlic Cream Sauce ~Poultry~ Rosemary Marinated Chicken Breast with a White Wine Sauce Sesame Hoisin-Marinated Grilled Chicken Breast with Soy Scallion Sauce Grilled Jamaican Jerk Chicken Breast with Mango Chutney Cracked Black Pepper and Lemon Grilled Chicken Breast over Sautéed Cabbage with Bacon Chicken Picatta with Sautéed Artichokes, Pine Nuts, Pinot Grigio, Caperberries and Fresh Herbs Oven Roasted Griggstown Farm Chicken over a Medley of Yellow Squash, Asparagus and Tomatoes Stuffed Chicken Breast with Spinach and Fontina served with Mushroom Gravy Chicken Franchaise with Lemon Wine Sauce Roast Turkey Breast stuffed with Spinach and Wild Mushrooms Roast Turkey Breast stuffed with Dried Fruits and Orange Sauce Roast Cornish Hen with Wild Rice Pilaf ~Vegetarian~ Grilled Seasonal Vegetable Quiche Eggplant Torta with Goat Cheese, Roasted Red Peppers and Roasted Tomato-Spinach Coulis Savory Vegetable Lasagna with Bechamel Sauce Cherry Tomato and Polenta Cakes with Grilled Vegetables Polenta Lasagna with Fresh Mozzarella, Grana Padano and Tomato Ragu Stuffed Portobello with Spinach, Vermont Cheddar and Roasted Red Peppers White Beans in Tomato Ragu with Shaved Asiago Zucchini, Tomato and Fresh Mozzarella Casserole Bulgar Wheat with Roasted Vegetables & Herbed Yogurt Sauce ~Pasta~ Spinach and Gorgonzola Ravioli with Tomato Cream Sauce Orecchiette Pasta with Turkey Sausage, Asparagus, Pecorino Romano and Garlic Sun-Dried Tomato and Fontina Ravioli with Tomato, Garlic and Fresh Basil Linguine with White or Red Clam Sauce Wild Mushroom Ravioli with Roasted Shallot Champagne Sauce Penne Pasta with Broccoli Rabe, Chicken Sausage, White Beans and Fontina Rigatoni with a Creamy Tomato Vodka Sauce Three Cheese Penne with Cheddar, Gruyere and Parmesan Spaghetti with Shrimp Sauce Spaghetti marinara with Black Olives and Goat Cheese Any of the above pastas are also available as a side dish or a vegetarian entrée Pasta can also be sautéed to order on a station ~ADDITIONAL SUMMER STARCHES~ Yukon Gold Potato Wedges with Three Herb Pesto Saffron Rice White Rice with Peas, Corn and Cabbage Lyonnaise Potatoes with Onions and Paprika Roasted Potatoes with Rosemary and Garlic ~ADDITIONAL VEGETABLES~ Artichoke Confit with Garlic, and Fresh Herbs Sautéed Baby Carrots with Sherry Thyme Butter Sautéed Broccoli Rabe and Golden Potato Slices Roasted Asparagus, Pearl Onions and Cherry Tomatoes Sautéed Spinach with Crispy Shallots Grilled Vegetable Ratatouille Sautéed Yellow Squash with Sage Butter Steamed Broccoli with Toasted Sesame Oil Roasted Asparagus with Toasted Almonds and Shallots Sliced Beefsteak Tomatoes with Fresh Mozzarella, Olive Oil and Basil ~BREADS, ROLLS AND FOCACCIA~ Assorted Artisinal Breads Pane Rustico, Corn Bread, Multi-Grain, Black Olive, Rosemary, Sun-dried Tomato, Semolina, Parmesan, Housemade Focaccia, French Baguette, Assorted Mini Dinner Rolls ~DESSERTS FOR ENTERTAINING~ Raspberry Linzer Tart Strawberry Napoleon with Whipped Cream Keylime Pie with Cornmeal Crust and Whipped Cream Traditional Fresh Fruit Tart Individual Lemon Curd Tarts New York Style Cheesecake with Seasonal Fruit Compote Chocolate Ganache Tart Orange Polenta Cake in a Citrus Crust with a Honey Caramel Sauce Opera Torte with layers of Almond Cake and a Coffee Chocolate Mousse Flourless Mocha Chocolate Cake with Fresh Berries Summer Fruit Crisp with Caramel Sauce Pineapple Upside Down with Vanilla Anglaise Cinnamon Chocolate Cake with Crème Anglaise Coconut Panna Cotta in a Chocolate Shell with Tropical Fruit Compote ~CROWD PLEASING DESSERTS~ Assorted Dessert Bars to include lemon squares, fudge brownies, blondies and pecan diamonds Assorted Cookies an assortment of chocolate chip, oatmeal raisin and peanut butter cookies Assorted Miniature Tarts chocolate peanut butter, seasonal fruit, lemon curd and pecan tartlets Miniature Sweets cannoli, pistachio cakes, chocolate truffles and almond petite fours (sold by the dozen-4 dz minimum) Ice Cream Cart Old Fashion Umbrella Cart filled with Arctic Ice Cream Treats (choice of 4) firecrackers, water ices, choco tacos, old fashion vanilla ice cream sandwiches, drumstick cones, Klondike bars and Shots ~BEVERAGES~ Small World Coffee Service includes specialty blended regular and decaffeinated coffee and assorted herbal teas Assorted Sodas and Bottled Water includes diet and regular sodas, Nestea and bottled water Boylan’s Specialty Sodas Root Beer, Gingerale, Cream Soda, Black Cherry and Lemon Seltzer Fresh Brewed Iced Tea and Ginger Lemonade ~ CROWD PLEASING BARBECUE MENUS~ Southern Barbecued Chicken Barbecued Ribs Hot Dogs and Hamburgers served with choice of Vermont cheddar, red onion, lettuce, tomato, relish, pickles, ketchup, mayo and mustard veggie burgers supplied upon request Sweet Italian Sausage with Peppers & Onions on Torpedo Rolls Turkey Sausage with Peppers & Onions on Torpedo Rolls Marinated Jamaican Jerk Chicken with mango chutney Fajitas (guests design their own) with fillings of grilled chicken, grilled hangar steak, barbecued pork, grilled vegetables monteray jack, Vermont cheddar, feta cheese chopped tomato, spinach and smoked pepper relish with assorted tortillas , tomato salsa , guacamole and sour cream Grilled Marinated Leg of Lamb served with chopped red onion, chopped tomato, shredded lettuce, tzatziki sauce and grilled pita Carolina Pulled Pork with black coffee barbecue sauce and pane rustico rolls ~SIDES AND SALADS~ Baked Cannellini Beans with Black Coffee Barbecue Sauce Corn on the Cob with Herbed Butter Roasted Potatoes with Rosemary and Garlic Local Organic Greens with Sherry Shallot Vinaigrette Panzanella Salad with Beefsteak Tomatoes, Red Onions, Fresh Herbs, Cucumbers, Ciabatta Croutons, Extra Virgin Olive Oil and Balsamic Vinaigrette Potato Salad with Red Bliss Potatoes, Hard Boiled Eggs and Sherry Shallot Dressing Baby Spinach Salad with Toasted Pecans, Cherry Tomatoes and Blue Cheese Dressing Roasted Yukon Gold Potato Salad with Three Herb Pesto Frisee Salad with Cumin-Cured Salmon, Oranges and Lemon Tahini Vinaigrette Toasted Israeli Cous Cous Salad with Spinach, Sun-Dried Tomatoes, Pecorino Cheese and Extra Virgin Olive Oil Orecchiette Pasta Salad with Sun-Dried Tomato Confit, Caramelized Onion, Fresh Marjoram and Crumbled Goat Cheese Roasted Sweet Potato Salad with Chipotle Dressing Caesar Salad with Traditional Dressing and Focaccia Croutons Soba Noodle Salad with Asian Slaw, Pea Shoot Sprouts, Carrots and Sesame Ginger Vinaigrette Saffron Rice Salad with Black Beans, Roasted Corn, Tomatoes, Feta Cheese and Cilantro Old Fashioned Vinegar Slaw ~SWEET RETREATS~ Assorted Jumbo Cookies chocolate chip, oatmeal raisin and peanut butter cookies or Assorted Dessert Bars to include lemon squares, fudge brownies, blondies and pecan diamonds or Ice Cream Cart Old Fashion Umbrella Cart filled with Arctic Ice Cream Treats (choice of 4) firecrackers, water ices, choco tacos, old fashion vanilla ice cream sandwiches, drumstick cones, Klondike bars and Shots (additional $7.00 per person, for cart rental) ~BEVERAGES~ Small World Coffee Service includes specially blended regular and decaf coffee and hot tea water Assorted Cold Drinks includes diet and regular sodas, Nestea iced tea and bottled water Ginger Lemonade and Fresh Brewed Iced Tea Boylan’s Root Beer, Cream Soda, Black Cherry, Lemon Seltzer and Ginger Ale ~PICNIC PRICING~ Barbecue with a Bit More choice of three main fare items choice of three salad or side items choice of either dessert option $26.00 per person The Traditional Barbecue choice of three main fare items choice of two salad or side items choice of either dessert option $24.00 per person The Standard Picnic Bash choice of two main fare items choice of two salad or side items choice of either dessert option $22.00 per person prices based on 50 or more guests Miscellaneous Items Propane Grill ~ $275.00 estimated rental fee Paper Products ~ $1.50 per person Disposable Linens ~ $4.00 each Service Staff ~ $30.00 per server/per hour Sodas and Waters ~ $1. 50 per person Fresh Brewed Iced Tea & Ginger Lemonade ~ $2.50 per person Boylan’s Assortment ~ $2.00 per person Coffee Service ~ $2.50 per person Imported & Domestic Beer ~ call for price |
