Appetizers

Salsa and Guacamole with sturdy Corn Tortilla Chips.

Spinach and Artichoke Dip served warm with French Bread slices.

Tzatziki Dip with cucumber slices and pita triangles.

Mini Pigs in a Blanket with yellow mustard dip.

Mozzarella Sticks with marinara sauce.

Loaded Potato Bites (Scooped potatoes filled with cheese, bacon, sour cream).

French Fries served in mini cones with ketchup.

Soft Pretzel Bites with warm cheese sauce.

Garlic Breadsticks with butter and garlic powder.

Baked Brie Bites with cranberry jam in phyllo cups.

Buffalo Chicken Dip served with celery sticks and crackers.

BBQ Pulled Pork Sliders on simple white buns.

Mini Beef Meatballs in a classic tomato sauce.

Cheeseburger Slider with pickle chip.

Egg Rolls (Pork or Vegetable) with duck sauce.

Quesadilla Triangles (Cheese or Chicken) with sour cream.

Simple Hummus with celery, carrots, and bell pepper strips.

Chicken Tender Skewers with Honey Mustard and BBQ dipping sauces.

Mini Calzones (Pepperoni and Cheese).

Tuna Salad on Cucumber Slices.

Watermelon Cubes with a sprinkle of mint.

Tortellini Skewers with pesto and cherry tomatoes.

Simple Black Bean Dip with tortilla chips.

Classic Bruschetta on baguette slices.

Ham and Swiss Pinwheels in tortillas.

Nachos Station (Chips, ground beef, cheese sauce, jalapeños).

Corn and Cheese Fritters with spicy mayo.

Swedish Meatballs in a creamy gravy.

Mini Grilled Cheese triangles with a shot of tomato soup.

Jalapeño Poppers (Cream cheese filling, breaded).

Salads

Simple Garden Salad: Mixed greens, carrots, red cabbage, cherry tomatoes, choice of dressing.

Coleslaw (Vinegar-Based): Shredded cabbage and carrots in a tangy dressing.

Classic Macaroni Salad: Elbow macaroni, celery, bell pepper, and mayo dressing.

Broccoli Salad: Diced broccoli, red onion, raisins, and a sweet mayo dressing.

Tuna Pasta Salad: Rotini pasta, tuna, peas, and dill dressing.

Potato Salad (Mustard-Based): Diced potatoes, mustard, mayo, and relish.

Three-Bean Salad: Green beans, kidney beans, chick peas in a simple oil and vinegar dressing.

Chopped Caprese Salad: Diced tomato, mozzarella balls, basil, balsamic glaze.

Mexican Street Corn Salad (Esquites): Corn, mayo, lime, cotija, chili powder.

Simple Cucumber and Tomato Salad: Red onion, parsley, and oil/vinegar dressing.

Asian Cabbage Slaw: Shredded cabbage, carrots, scallions, and sesame-ginger dressing.

Quinoa Tabbouleh: Quinoa, finely chopped parsley, mint, and lemon juice.

Greek Pasta Salad: Penne pasta, olives, red onion, feta, and Greek dressing.

Apple Walnut Salad: Mixed greens, sliced apples, candied walnuts, and poppy seed dressing.

Red Potato Salad: Diced red potatoes, sour cream, chives, and bacon bits.

Entrees

Beef & Pork

Homestyle Meatloaf Served with: Fluffy Mashed Potatoes and Brown Gravy

Pot Roast (Chuck Roast) Served with: Egg Noodles and Savory Broth

Baked Ziti (with ground beef and ricotta cheese) Served with: Garlic Bread and Fresh Parsley

BBQ Pulled Pork (Shoulder) Served with: Creamy Coleslaw and Slider Buns

Pork Loin Roast (with simple rub) Served with: Baked Apples and Sweet Potato Mash

Poultry

Baked Chicken Thighs (with an herb rub) Served with: Steamed Rice Pilaf and Buttered Corn

Chicken and Broccoli Alfredo Served with: Fettuccine Pasta and Garlic Toast

Classic Fried Chicken (Mixed pieces) Served with: Simple Biscuits and Country Gravy

Chicken Tetrazzini (Baked spaghetti dish) Served with: Peas and Parmesan Cheese

Chicken Enchiladas (Shredded chicken in corn tortillas) Served with: Refried Beans and Spanish Rice

Fish & Seafood

Baked Tilapia Fillets (with lemon-pepper seasoning) Served with: White Rice and Steamed Green Beans

Tuna Noodle Casserole (Baked pasta with tuna and cream sauce) Served with: Crushed Potato Chips Topping and Mixed Veggies

Fish Sticks/Goujons (Battered and fried white fish) Served with: Tartar Sauce and French Fries

Shrimp Boil (Shrimp, sausage, corn, potatoes) Served with: Cocktail Sauce and Old Bay Seasoning

Pasta with Clam Sauce (White or Red) Served with: Sautéed Onions and Olive Oil

Baked Salmon Fillets (with brown sugar glaze) Served with: Plain Rice and Asparagus

Vegan/Plant-Based

Vegetable Lasagna (with vegan ricotta/béchamel) Served with: Zucchini Noodles and Tomato Sauce

Pasta Primavera (with seasonal vegetables) Served with: Penne Pasta and Nutritional Yeast

Hearty Chili (Beans, tomatoes, soy crumbles) Served with: Diced Onions and Cornbread Muffins

Vegan Coconut Curry (with rice and vegetables) Served with: Yellow Rice and Peas and Cilantro

Desserts

Mini Chocolate Chip Cookies: Classic, bite-sized, and universally loved.

Brownie Bites: Small, fudgy squares, often dusted with powdered sugar.

Lemon Bars: Cut into small squares, offering a bright, tangy flavor contrast.

Mini Cupcakes (Vanilla & Chocolate): Topped with simple buttercream swirls.

Rice Krispie Treat Squares: Simple, sticky, and fun texture.

Fruit Skewers: Seasonal berries, melon, and grapes on a small stick (healthy and fresh).

Pecan Pie Bites: Small, individual tarts in a muffin liner.

Chocolate Covered Strawberries: Elegant but simple to prepare and plate.

No-Bake Cheesecake Shooters: Graham cracker crust, creamy filling, and berry topping served in small glasses.

Truffle Pops: Dense chocolate truffles dipped in white or dark chocolate coating.

Mini Coconut Macaroons: Chewy and naturally gluten-free option.

Key Lime Pie Shooters: Simple, tangy lime filling layered with whipped cream and graham cracker crumbs in a glass.

Donut Holes: Plain or lightly glazed, easy to serve in small paper cups.

Mini Apple Crisp Cups: Small portions of baked apple filling with an oat crumble topping.

Pretzel Rods: Dipped in chocolate and sprinkled with sprinkles or toffee bits.