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Dinner

Home-style Dinner 

  • Fried or Broiled Cod  -  Fresh flounder filet lightly battered and deep fried. Served with a delicate lemon butter sauce

  • Ham Steak - Country ham steak pan seared-served pineapple glaze.  

  • Hot Roast Beef - Lean slices‏ of roast beef in a beef gravy.  

  • Hot Turkey -  Sliced turkey breast wrapped around out traditional homemade stuffing served in turkey gravy.  

  • Boneless Pork Chops - Center cut pork loin chops grilled to perfection  

  • Baked Ziti Sorrentina - Ziti cut pasta with Chef Myles’ “Made From Scratch “ meat sauce, mozzarella cheese and baked in the oven until golden brown. (Vegetarian is optional)  

  • Starch Choice of Two - Wild rice, rice pilaf, mashed potatoes with gravy, macaroni and cheese, egg noodles in butter and herbs, parsley or roasted red potatoes.

  • Broccoli, Carrots and Cauliflower

  • Steamed or Sauteed Green Beans and Diced Red Peppers

  • Assorted drinks - soft drink, iced tea, lemonade or bottled water 

  • Fresh Garden Salad - With sliced cucumbers, tomato wedges, carrots, red onions and cucumbers. Served with a choice of ranch or French dressings.  

 

 

Dinner Station- Choice of two‏ 

  • Fried or Roasted Chicken -  chicken parts soaked in buttermilk, dredged in flour seasoned with herbs and spices-deep fried or over roasted to a golden perfection.  

  • Fried or Broiled Cod Fresh flounder filet lightly battered and deep fried. Served with a delicate lemon butter sauce  

  • Ham Steak -  Country ham steak pan seared-served with gravy and pineapple slices.  

  • Hot Roast Beef Lean slices of roast beef swimming in rich beef gravy.  

  • Hot Turkey Sliced turkey breast wrapped around out traditional homemade stuffing served in turkey gravy.  

  • Pork Chops -  Center cut pork loin chops grilled to perfection  

  • Chicken Parmigiana -  Grilled  or deep fried chicken breast topped with homemade marinara, mozzarella and Parmesan cheeses  

  • Salmon -  Pan seared salmon filets painted with an orange and soy glaze and served with a corn-shrimp shrimp hash 

  • Baked Ziti Sorrentina -  Ziti cut pasta with Chef Myles’ “Made From Scratch “ meat sauce, mozzarella cheese and baked in the oven until golden brown. (Vegetarian is optional)  

  • Starch Choice of Two - Wild rice,‏ rice pilaf, mashed potatoes with gravy, macaroni and cheese, egg noodles in butter and herbs, parsley or roasted red potatoes.  

  • Steamed or Sauteed Green Beans and Diced Red Peppers

  • Steam Broccoli, Carrots and Cauliflower

  • Assorted drinks - soft drinks, iced tea, lemonade and bottled water 

 

 

Hot Entrees 

  • Seafood Newburg (market price) -  Shrimp, scallops, lobster and crabmeat simmered in a creamy seafood sauce with a hint of sherry  

  • Cajun Jambalaya -   Shrimp and Smoked Turkey Sausage, sweet Vidalia onions, brown rice, tomatoes, and Bayou “secrets” (without the heat)  

  • Maryland Crab Cakes (market price) - Jumbo lump crabmeat blended with mustard, mayonnaise, Old Bay and spices. Broiled to a golden perfection and served with a roasted red pepper aioli.  

  • Shrimp Scampi - shrimp sautéed in extra virgin olive oil and fresh garlic. Finished with white wine and butter  

  • Fruitti Da Mare - an engagement of shrimp, scallops, and mussels in a tomato cream sauce. choice of pasta 

  • Global Exhibition Station-Asian Inspired with a selection a vegetables; meats- julienne beef, grilled chicken, shrimp; rice and Asian noodles; choice of sauce prepared ala’ minute by Our Chefs 

  • Chicken Chesapeake - Grilled chicken‏ breast topped with lump crabmeat, glazed with creamy imperial topping and broiled to a golden perfection.  

  • Blackened Tilapia - Fresh tilapia filet dusted with Cajun seasoning and blackened on a cast iron skillet and drizzled with citrus cream sauce.  

  • Spanish Paella - Shrimp, clams, mussels, chicken, sausage, long grain rice and a host of vegetables simmered in saffron broth  

  • Pasta Primavera - Farfalle pasta tossed in extra virgin olive oil and freshly grated Parmesan cheese, , carrots, onions, peppers, tomato, squash and zucchini.  

  • Vegetable Stew - Onions, carrots,‏ corn, celery, potatoes, kidney beans and tomatoes simmered with a rich vegetable broth. Served in a jumbo roasted bell pepper  

  • Vegan Stir Fry - Firm tofu,‏ broccoli florets, mushrooms, red peppers and cashews sautéed with fresh ginger and garlic. Finished with soy sauce and a splash of sweet chile sauce  

  • Stuffed Shells - Jumbo shells stuffed with ricotta cheese and fresh herbs smothered in homemade marinara sauce and topped with mozzarella and Parmesan cheeses.  

  • Vegetable Skewers - Wedges of zucchini, squash, eggplant, button mushrooms, red peppers, onion and cherry tomatoes threaded on a bamboo skewer. Marinated in homemade pesto and grilled over an open flame. 

East Coast's Premiere Catering Company

Chefs2Go

WE BRING THE RESTAURANT TO YOU

Contact Us

Feel free to contact Chefs2Go with ANY questions or comments at: 
 

 

443-763-0831 

chef@chefs2gocatering.com

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Function Request

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