Corporate Events

Corporate Catering Menus 

Sample Corporate Event Menus

World Wide Events Ltd. is pleased to say that we prepare over 500 hors d’oeuvres in our kitchens, on a custom basis. These are some of our most popular. And if you are dreaming of something, we will create it for you. Please let us know if you have a specific wish.

Hors D’oeuvres

Tarragon Lobster, Blue Corn Cup

Mini Lobster Po’ Boy

Mini Maryland Crab Cakes, Dill Remoulade

Maine Crab Empanadas, Coconut Remoulade

Poached Atlantic Shrimp Prepared Mediterranean Style, Ginger Mango Salsa

Poached Atlantic Shrimp Prepared Moroccan Style

Citrus Grilled Shrimp, Champagne Aioli

Glazed, Skewered and Grilled Atlantic Shrimp, Ancho Chile Sauce

Coriander Seared Tuna, Daikon, Mascarpone Foam

Tuna Tartare, Daikon, Wasabi Caviar

Imported Scottish Smoked Salmon, Sourdough Crouton, Dill Jam

Imported Scottish Smoked Salmon, Mini Poached Green Asparagus, Honey Mustard Dipping Sauce

French Crepe, Lemon Mascarpone, Scottish Smoked Salmon

House Cured Citrus Gravlax, Toasted and Buttered Brioche, Orange Crème Fraiche

Mahi Mahi Ceviche in Blue Corn Crispy Tartlets

Fresh Halibut Ceviche on Crouton

Seared Baby Scallops with Charmala Served on Orange Scented Couscous and Passed on Porcelain Spoons

Coconut Marinated Organic Free Range Chicken Breast, Skewered and Grilled, Apricot Chutney

Marinated Organic Free Range Chicken Breast, Mild Curry and Currents, Crispy Wanton Cup

Mandarin Crepe, Shredded Duck, Woodland Mushroom, Scallion

Thai Filet of Beef, Phyllo Cup

Filet of Beef au Poive, Brandy Dipping Sauce

Thyme Marinated Filet of Beef, Sourdough Crouton, Spicy Tomato Chutney

Grilled and Skewered Thinly Sliced Marinated Flank Steak with a Ginger Lime Glaze

Mini Beef Sheppard’s Pie, Buttermilk Mashed Potato

Skewered and Grilled Merguese Sausage with Honeydew BallsWild Mushroom and Parmesan Wanton

Wild Mushroom Mini Tartlet, Ricotta Sauce

Our Mini Tartlet, Herbed Goat Cheese, Sun Dried Tomato, Olive

Warmed Imported Marinated French Lentils, Goat Cheese, Sun Dried Tomato, Crispy Wanton Cup

Baked Brie Mini Tartlet, Apple and Walnut Confit

Mini Quesadillas, Guacamole

Mini Thai Samosas, Mint Dipping Sauce

Our Mini Vegetarian Spring Rolls, Coriander Dipping Sauce

Fresh Grilled Mini Panini, Grilled Zucchini, Arugula, Flame Broiled Pepper, Proscuitto, Assiago Cheese

Chick Pea Frittata, Ratatouille, Herbed Goat Cheese

Crispy Baked Parmesan Cup, Basil and Ricotta Mousse

Our Northern Focaccia, Grape and Fennel

Pumpkin Bisque with Tequila in a Shot Glass

Vegetarian Vietnamese Summer Rolls with Mint Tofu and Sweet Chili and Lime Sauce

Bon Appetit!

World Wide Events is pleased to say that we can prepare all kinds of cuisines and it will be delicious!

These are some of the options to give you lots to think about.

First Course

Soba Noodle Salad with Seared Salmon Medallions, Sautéed Bok Choy and Cucumber with Ginger, Scallion Vinaigrette

Smoked Duck Salad with Roasted Pear and Pomegranate Vinaigrette Topped with Glazed Pecans

Rustic Sauté of Chorizo, Asparagus, Toasted Baguette and Almonds

Organic Baby Greens with Grilled Shrimp, Roasted Golden Beets, Herb Croutons and Orange Thyme Vinaigrette

Risotto Verde – a Creamy Risotto with Spring Green Vegetables and Sweet Herbs

Pumpkin Ravioli with Fresh Sage Butter and Crumbled Amarettis

Porcini and Chanterelle Strudel Topped with Micro Greens and Balsamic Reduction

Frisee and Radicchio Salad with Apples, Red Grapes and Roquefort with Raspberry Vinaigrette

Slices of Sweet Red, Gold and Candy Cane Beets with Blanched Asparagus, Pink Grapefruit Supremes and Snow Pea Shoots with Chervil Vinaigrette

Baby Red Oak Leaf Salad with Black Olive, Manchego Cheese and Blood Orange Citronette

Ginger Fish Balls in Tomato and Thai Basil Sauce

Charred Asparagus Salad with Grilled Radicchio, Walnut Crusted Goat Cheese and White Truffle Vinaigrette

Baby Arugula with Olive Oil Macerated Peaches and Fresh Ricotta Salata

Grilled Potato Salad with Bay Scallops, Watercress, Green Onion with Orange and Horseradish Vinaigrette

Cold Pea and Yogurt Soup with Mint and Scallions

Baby Mache with Chili Fried Brussel Sprouts Topped with Crisp Lotus Root

Lobster, Avocado and Grapefruit Supremes on a Bed of Baby Arugula

Big Green Salad -Romaine Lettuce, Napa Cabbage, Cucumber, Edamame and Toasted Sesame Seeds

Tuna Carpaccio with Capers, Olive Tapenade, Honey Dew Melon and Balsamic Reduction

Lemon Cured Zucchini with Tomato, Mozzarella and Italian Parsley

Bon Appetit!

Entrees

Thyme Marinated Filet Mignon with Fig and Port Reduction

Beef Tenderloin Steaks with Mustard Cognac Sauce and Frizzled Leeks

Porcini Crusted Filet Mignon with Rosemary Butter

Dry Aged New York Strip Steak Pressed with Smokey Yemeni Spice Rub

Lavender and Mint Roasted Pork Tenderloin

Butterflied Leg of Lamb, Grilled and Served with Basil and Mint Pesto

Moroccan Lamb Tagine with Dates and Pearl Onions

Long Island Duck Breast Marinated in Garlic, Rosemary and Sage with Shallot Pepper Sauce

Braised Duck Legs with Leeks and Green Olives

Sage Marinated Duck Breast with Cabernet, Fig and Green Peppercorn Sauce

Smokey Texas Barbeque Chicken Breast

Marinated French Cut Chicken Breast Baked with Apricot and Miso Glaze Tossed with Wilted Shiitake Mushroom

Seared Catalonian Chicken Breast with Romesco Sauce

Marinated and Grilled Lemongrass Chicken Breast with Rosemary and Ginger Aoli

Atlantic Shrimp Poached with Cloves and Lemon Served with Leek and Pernod Cream Sauce

Saffron Paella with Shrimp, Scallops, Mussels, Chorizo and Chicken

Seared Chilean Sea Bass Served with Vermouth, Basil, Lemon and Mirepoix Sauce

Baked Porcini Crusted Halibut

Sake and Mango Glazed Salmon with Scallion Shavings

Pan Seared Salmon Filet Glazed with Canadian Whiskey, Maple Syrup and Ginger

Bon Appetit!

Side Dishes

Individual Moroccan Potato Terrines with Harissa and Cilantro

Individual Potato Gratin with Fennel Seed

Seasoned Sweet Potato Fries

Wild Rice with Sage and Roasted Sweet Potatoes

Black Forbidden Rice and Sautéed Kale

Saffron Vegetable and Rice Paella

Tuscan White Bean and Sage Casserole

Orange Zest and Mascarpone Ravioli in Devon Cream and Fried Parsley

Rigatoni with Grilled Artichokes, Cannellini Beans and Asiago Shavings

Rosewater Scented Couscous with Dried Apricots, Golden Raisins and Toasted Almonds

Roasted Sweet Corn with Caramelized Garlic, Thyme and Sage

Sugar Snap Peas with Chervil Butter and Slow Roasted Grape Tomatoes

Individual Cauliflower Terrine

Mélange of Roasted Fennel, Orange Supremes and Asparagus Spears

Green Trio of : Swiss Chard, Broccoli Rabe and Spinach

Cider Glazed Pearl Onions

Baby Golden Beets, Blanched Asparagus, Pink Grapefruit Sections in Chervil

Spiced Carrot Puree with Crystallized Candied Ginger

Baby Roasted Zucchini with a Hint of Anise

Glazed Baby Purple and Yellow Carrots

Bon Appetit!

Desserts

Coconut Rice Pudding Brule with Lime, Caramel and Mango

Blackberry Peach Cobbler

Cabernet Poached Pears with Crème Anglaise

Dark Chocolate Soufflé with Cardamom Crème Anglaise

Pomegranate Panna Cotta

Blueberry, Caramel and Almond Tart with French Vanilla Ice Cream

Strawberries, Shortbread Cookies and Crème Fraiche Panachee

Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce

Churros served in an Espresso Cup with Hot Spiced Mexican Chocolate

Olive Oil Couscous Cake with Crème Fraiche and Date Syrup

Warm Jasmine Rice Pudding with Passion Fruit

Spiced Chocolate Tarts with Tibetan Pink Salt

Goat Cheese Lemon Tartlets on a Bed of Shredded Phyllo

Champagne and Tangerine Sorbet with Warm Blueberry Vanilla Compote and a Hazelnut Tuile

Ricotta and Cherry Strudel with Crème Anglaise

Peaches in Brown Sugar with Rum Sauce and Ice Cream

Lemon Pound Cake, Blueberries and Ginger Panachee

Individual Sour Cherry or Apple Charlottes

Butter Pecan Shortcake with Ice Cream and Warm Banana, Pineapple and Mango Compote

Sour Cream Orange Cake with Lemon Crème Anglaise

Bon Appetit!

This party must have incredibly delicious food with the gracious service that reflects on the importance of your company.

Menu

Guests are graciously greeted by waiter(s) at the door with white wine and sparkling water Bowls of Our Special Nut Mixture for the Bar

Hors D’oeuvres – Butlered

Tarragon Lobster in a Mini Blue Corn Cup Fresh Polenta Triangles, Ratatouille, Herbed Goat Cheese Thai Filet of Beef in a Mini Phyllo Cup Our Gently Grilled Fresh Atlantic Shrimp Prepared Mediterranean Style, Ginger Mango Chutney Our Mini Thai Samosas, Mint Dipping Sauce Thai, Basil and Lemongrass Marinated Flank Steak Ribbons, Chili and Coriander Wild Mushroom and Parmesan Wantons, Miso Dipping Sauce Our Fabulous Mary Lump Crab Meat Mini Crab Cakes, Dill Remoulade Our Incredible Mini Empanadas, Chimichuri Our Red Snapper Ceviche, Mango and Papaya, Passed on a Mini Porcelain Spoons

Station

Our stations are beautiful set on an 8’ table with many levels. We use silver round chafers and two waiters will explain the various dishes and serve.

Our Aronzini, Our Classical Italian Favorite Made from Freshest Mozzarella and Our Risotto Our Pumpkin Ravioli with Fresh Sage Butter and Crumbled Amarettis Brandot (Warmed Codfish Spread) Served on Croutons Seasoned with Smoked Paprika Casserole of Our Duck Confit, White Beans and Rosemary Served in Mini Ramekins

Bar

We supply Grey Goose, Johnnie Walker Black, Lagavulin 16 year old Single Malt Scotch, Tanqueray, Maker’s Mark, Jack Daniels, Mount Gay Special Reserve Rum, a wonderful sauvignon blanc, a pinot grigio, an estate cabernet and an estate Bordeaux.

Bon Appetit!

Our clients wished to entertain 200 guests at a summer informal gathering. That gathering included a barbeque tent, tennis, swimming and dancing.

Their thought was to have food a little different, where there was enough variety to satisfy all the different preferences of their many guests.

We served dinner to sunset after a wonderful and active day. Then all gathered around the barbeque to make smores.

Guests were Greeted at the Door with Our Delicious Chilled Watermelon Soup in Demi Tasse Cups

Barbecue

Glazed, Skewered and Grilled Atlantic Shrimp with Ancho Chile

Balsamic Marinated Organic Free Range Chicken Breast, Grilled, Smoked Tomatillo Salsa

Grilled and Skewered Thinly Sliced Thai Flank Steak with Lemon and Ginger Glaze

Marinated and Grilled Zucchini, Squash, Sweet Bell Pepper, Eggplant

Accompaniments

Asian Cellophane Noodle Salad with Daikon, Carrot, Snow Pea, Scallion Shavings, Sweet Chili and Orange Dressing

Tuscan White Bean and Yellow Pepper Salad with Fried Sage and Rosemary Vinaigrette

Warm French Green Lentil Salad with Herbed Goat Cheese and Our Sun Dried Tomato

Roast Fennel on a Bed of Baby Spinach, Carrot, Blood Grapefruit Segments, Raspberry Vinaigrette

Dessert

Our Rich and Creamy Hazelnut Ice Cream Truffles Fun Smores Prepared on the Grill Bowls and Bowls of Berries with Crème Chantilly and Edible Flower Petals

Bon Appetit!

Our challenge was to create totally different menus and ambiance for 11 parties during 4 days . Each party had between 350 and 800 guests with everything from a Green Tee theme to a major luncheon for the most prominent donors in a New York museum.

Donor Luncheon Menu

Hors D’oeuvres- Butlered on the First Floor

Poached Atlantic Shrimp Prepared Mediterranean Style, Ginger Mango Chutney

Chick Pea Frittata, Ratatouille, Herbed Goat Cheese

Thai Filet of Beef in our Spinach Phylo Cups

Sesame Seared Tuna, Daikon Round, Wasabi Caviar

Wild Mushroom Risotto Cake, Watercress Aioli, Fennel

Marinated Organic Free Range Chicken Breast, Mild Spiced with Currents and Curry, Crispy Wanton Cup

Mini Lobster Po’ Boy (our client’s specific request which was fun)

Seated Dinner

First Course

Porcini and Chanterelle Strudel topped with Hand Picked Organic Micro Greens Tossed with Extra Virgin Olive Oil and Balsamic Vinegar

Intermezzo

Blood Grapefruit Sorbet presented in a Martini Glass, Mint

Entree

Thyme Marinated Filet of Beef with a Caramelized Shallot and Fig Cabernet Sauce

Truffle and Leek Individual Fingerling Potato Gratin

Poached Asparagus, Lemon Drizzle

Warmed Rolls Butlered to the Table

Sweet Creamery Butter Rosettes

*Salmon Charmoula and vegan vegetarian available on request

Dessert

Our Individual Belgian Chocolate and Mocha Mouse Parfait

Raspberry Coulis

Lemon Cookie

Fresh Brewed Coffee, Regular and Decaffeinated, Pecan Roast

English Tea

Cream and Sugar

Bon Appetit!


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