weddings going weddings by windows Eco-friendly don’t forget to 8 Windows Catering Company is a Certified Green Restaurant®. The Green Restaurant Association is a nationally-recognized, non-profit organization that has set industry standards Breathe for restaurants and caterers to become more environmentally responsible.

8 Yes, breathe. Here at Windows Catering Company, we know that planning your dream Windows was evaluated on the following environmental categories: wedding can seem quite overwhelming, but it doesn’t have to be. It just takes a planning partner • Water Efficiency who will listen carefully and ensure that your distinct vision is reflected in every detail. Whether • Waste Reduction your ideal affair is an opulent seated dinner or a coastal buffet served al fresco, we will do all the work to make it your personal expression. • Recycling • Sustainable building materials 8 We will guide you through the entire planning process from selecting an event site, to renting • Sustainable food equipment, choosing decorations and floral arrangements to designing the perfect menu. • Disposable products 8 If you are already working with a wedding planning company, we will work together with • Chemical and pollution reduction them to ensure all the details are taken care of. 8 In addition to being a GRA-certified “green” caterer, we are committed to supporting local Welcomepurveyors seasonally, for our fruits, vegetables and proteins. A few of our sources for high-quality, environmentally-friendly ingredients include: outstanding • Arnold Farms Cuisine • Cole Berry Farms • Ayershire Farms 8 We treat cuisine as an art form, with your taste as a key ingredient. Perhaps that translates into a rehearsal dinner of an Asian-themed fare reminiscent of your first date, or a jazz cocktail hour • Leone Produce that hits a high note with a raw bar of fresh, local seafood. Maybe you’ve imagined a wedding cake • Rinehart Orchard infused with the tropical flavors of your honeymoon destination. No savory dish or confection is • Parker Farms impossible in the deft hands of our executive chefs. • Donald Myers Produce 8 Talk to your wedding designer to learn more about our 8 Our award-winning culinary masters will work with you to create original menus that tickle • Sanderson Farms "green" certification and environmentally-friendly practices. your taste buds and honor your most treasured traditions. The sample menus included in this brochure are mere starting points. We encourage you to dream with us. a matter of Experience 8 Founded by Henry Dinardo, one of the Top 25 Chefs in America by Food & Wine Magazine, and Carol Dinardo, a former Watergate Hotel Executive, Windows Catering Company has been creating one-of-a-kind weddings for more than 25 years.

8 Our team of culinary experts is led by Executive Chef Pasquale Ingenito, Culinary Institute of America alumnus with over 30 years of experience, and Executive Pastry Chef Laurent Lhuillier, National Pastry Team Champion and Medalist at the World Pastry Championship. hors d’oeuvres hors d’oeuvres The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide. The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide. Shellfish Canapés Poultry Vegetable and Cheese Grilled Cheese Applewood Flowers Chicken Artichoke Fritters with Shallot Aioli buttery grilled sandwiches with fontina cheese salmon rosettes on toasted minced chicken breast blended with ginger, garlic, artichoke hearts fried in herb batter, dusted with Parmesan and lobster meat triangles with mango relish tomato, and Indian spices folded in crisp phyllo cheese and served warm with lemon wedges and shallot aioli leaves with cilantro dipping sauce Lobster Pineapple Nicoise Pissaladière sliced Maine lobster tail and roasted Hawaiian seared tuna on baby ficelles BBQ Chicken Sliders roasted with black olives, caramelized onion and pineapple on a knotted bamboo skewer breast of free-range chicken marinated with roma tomatoes with a -soy vinaigrette Shrimp with Cucumber and Dill house-made barbecue sauce, served with on a brioche round coleslaw on a ping pong bun Portobello Sliders Chesapeake Crab Crisps mini mushroom burgers with Asiago cheese lump crabmeat salad with red pepper and Sesame-Crusted Thai Chicken Salad Lemon Chicken on rosemary buns celery leaves on Old Bay potato chips on white bread triangles with black and white grilled chicken breast with lemon thyme and sweet sesame seeds roasted garlic, with agave dipping sauce Provencal Tartlets Windows’ Signature Crab Cake confit of heirloom tomato tartlets with Pernod cream with cornichon remoulade English Cucumber & Boursin Cheese Chicken Satay with watercress on marbled bread grilled free-range chicken breast marinated in Asian Caprese Pipette Ebi Shrimp spices, on bamboo skewers with Indonesian peanut cherry tomatoes, basil and a liquid blend of mozzarella Black Tiger shrimp glazed with a miso aioli Bucheron Goat Cheese and Yellow Pear Tomato sauce with arugula on a brioche toast point Roasted Peewee Potatoes Coconut Chicken Bacon-Wrapped Diver Scallop sea salt roasted heirloom fingerling potatoes, passed in breast of chicken in toasted Hawaiian coconut diver scallop wrapped in peppered bacon on a paper cones Meat with orange blossom honey mustard sauce sweet potato Oscar Garlic and Gorgonzola Mashed Potato Cigars veal, asparagus and crabmeat served in a demitasse Grilled Chicken Bruschetta spoon with Béarnaise sauce Idaho potatoes and blue cheese in crispy phyllo pastry chicken breast with Parmesan and Asiago cheeses, with chive crème fraîche Fish Pomegranate Lollipop Lamb Chop balsamic marinated tomato and sweet basil on baby lamb chops marinated and served with toasted Sweet Basil Beignet Strawberry Tuna pomegranate mint sauce crispy, warm fontina cheese puffs with fresh Italian basil Ahi tuna rolled in black and white sesame seeds Magret Duck Flapjacks and sun-dried tomato dipping sauce topped with a Driscoll strawberry cloud, Prosciutto Purses hoisin barbecued duck breast on sweet corn drizzled with balsamic vinegar syrup filled with mascarpone cheese and a drizzle with sour cherry compote Vermont Grill of truffle oil tied with a chive ribbon grilled Vermont cheddar cheese sandwiches with Rockfish Sandwich Strawberry and Foie Gras vine-ripened tomato wild rockfish flan sandwiched between Tataki California strawberries with Hudson Valley foie gras crisp wonton sheets with lobster mayonnaise loin of beef seared to a medium rare sliced thin Smoked Gouda Tart with ponzu vinaigrette on an endive spear Bob White Quail Egg Norwegian Lollipop Gouda cheese and toasted pine nuts baked in a mini poached quail eggs on buttered brioche with tartlet with Granny Smith apple compote smoked salmon, roasted nori seaweed pinwheels Grilled New York Sirloin gold leaf and American Sturgeon caviar resting in wheatgrass with chive and dill crème fraîche slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam Shenandoah Smoked Trout smoked trout on European cucumber rounds Short Rib Sliders with crème fraîche braised beef short rib on mini buns with horseradish cream Ossetra Caviar on Potato Crisps fresh ossetra caviar on waffle potato chips Crostini with sour cream and snipped chive rare and baby arugula on toasted ficelle with an artichoke-red pepper relish plated first course plated first course The following items are a sampling of first courses that Windows Catering Company can provide. The following items are a sampling of first courses that Windows Catering Company can provide.

Antipasto Maine Lobster and Mango Martini layers of flaky pastry filled with grilled Mediterranean vegetables, artichoke hearts, imported black olives, medallions of Maine lobster on a tropical jicama-mango salad tossed in orange honey blossom fontina cheese and fresh herbs, baked until golden and served with a roasted yellow pepper sauce and lemongrass vinaigrette, presented in a martini glass with Belgian endive and miso-sesame pletzel

Artisanal Baby Lettuces Maryland Crab and Corn Tower local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple , Maryland crab and corn tower with mache, frisee and micro basil salad, Madeira-tomato vinaigrette roasted tomato vinaigrette and toasted date nut bread Seafood Agnolotti Baby Vegetable Salad crescent-shaped pasta filled with three cheeses and tossed with lobster, shrimp and scallops composed salad of black radish, baby carrots and baby zucchini with in a delicate roasted garlic cream sauce with a chiffonade of basil roasted wild mushrooms and a black truffle goat cheese parfait, wild flower petals Glazed Diver Sea Scallops with Chorizo and Rock Shrimp Risotto Heart-Shaped Beet and Goat Cheese Gateau clementine glazed sea scallops served over creamy risotto with chorizo and rock shrimp, thin heart-shaped slices of roasted beets layered with Bûcheron goat cheese, with endive, finished with poblano and piquillo pepper emulsion navel orange segments and fresh Black Mission figs with a burnt orange vinaigrette Lobster Pumpkin Bisque En Croute Compressed Watermelon Salad Maine lobster blended with pumpkin in a creamy broth topped with steakhouse cut New York strip on compressed watermelon with pickled red onion and crumbled Maytag blue cheese Metzer Farm Magret Duck Prosciutto proscuitto style duck breast and sweet cantaloupe on micro greens Organic Chioggia Beet Salad with sun-dried blueberry vinaigrette and farmer’s cheese crostini Humboldt Fog goat cheese, arugula, black , and Ruby Red grapefruit with champagne vinaigrette and olive bread toasts Beet Ravioli creamy goat cheese sandwiched between thinly sliced roasted beets presented Sweetheart Salad with orange supreme, micro greens and walnut oil vinaigrette frisee and bibb lettuce tossed with rose petals and edible nasturtiums, drizzled with a rose-scented champagne vinaigrette

plated entree plated entree The following items are a sampling of main courses that Windows Catering Company can provide. The following items are a sampling of main courses that Windows Catering Company can provide. Poultry / Pork Fish/Seafood Gambas al Ajillo Chicken Roulade pan roasted Spanish garlic shrimp on soft polenta with Maryland crab, grilled zucchini, spiced shrimp broth medallions of farm raised breast of chicken filled with spinach and shiitake mushrooms, served with a wild mushroom sauce, accompanied by an apple-shaped potato croquette, Grilled Virginia Trout on Sweet Onion Crepes California green asparagus, baby carrots and roasted red peppers, with a tarragon beurre blanc grilled smoked trout on sweet onion crepes, mustard greens, horseradish broth

Breast of Chicken with a Wild Mushroom and Herb Crust Paprika Dusted Alaskan Halibut pan seared chicken breast, garlic mashed potatoes, roasted zucchini, sun-dried tomato and artichoke ragout roasted filet of halibut with baby French beans, oven-dried roma tomatoes and crisp potato-leek cakes

Lemongrass Chicken Tomato, Basil, Mozzarella Stuffed Salmon boneless breast of chicken marinated in lemon grass, Thai basil, sweet garlic, a touch of chili, salmon filet pocket with fresh buffalo mozzarella, yellow and red tomato concasse, seasoned jasmine rice timbale, watercress, grilled scallions basil julienne, micro basil, broccoli rabe, angel hair pasta, and chunky tomato garlic vinaigrette

Farm-Raised Chicken Paupiette Japanese Lacquered Filet of Salmon filled with golden Mantel raisins, spinach and toasted pignoli nuts set atop a stack of white seared Atlantic salmon snap peas, straw mushrooms and rice , miso broth and green asparagus with soft polenta mascarpone in a lemon thyme beurre fondue Chile and Honey Glazed Snapper Loin of Pork Stuffed with Dried Fruits grilled snapper with red pepper, spinach, queso blanco tamale, loin of pork stuffed with apricots and prunes, served with a mustard reduction sauce, fava bean and zucchini sauté, ancho chile honey sauce buttered spaetzle and wine-braised red cabbage Maryland Rockfish and Crab Pan-Roasted Pork Chops citrus dusted, grilled rockfish on Silver Queen corn and lump crab ragout, green beans, served on a bed of sauteed Swiss chard with cranberries and corn pudding timbale Old Bay peewee potatoes, lightly-spiked Tabasco roasted red pepper tomato cream

Lobster Ravioli Vegetarian Maine lobster, ricotta, mozzarella and Parmesan cheeses with baby corn and green peas, lobster cream sauce Portobello Mushroom Tower grilled portobello mushroom cap filed with a sweet potato puree topped with crispy Tobago onion strings, with sauteed broccolini florets and roasted red pepper with a wild mushroom sauce

Phyllo Bundle a melange of sauteed vegetables wrapped in a phyllo bundle with asparagus spears and red pepper coulis

Giant Spring Roll with wok fired Napa cabbage, tofu, firecracker peppers and snow pea shoots with a chile-lime vinaigrette

Pasta Roulade pasta pinwheel stuffed with a blend of ricotta, Parmesan and mozzarella cheeses in a tomato fondue with roasted vegetables

Asparagus and Sundried Tomato Risotto with shaved pecorino cheese under crispy asparagus strings

Saffron Scented with a tagine of roasted vegetables in a spicy broth

Moroccan Spiced Vegetable Stew butternut squash, sweet potatoes, tomatoes and chick peas, served over couscous

Asian Tofu Stir-Fry Szechwan stir-fried Asian greens, sliced tofu, green onion, toasted sesame seeds, ginger, cilantro, red chillies with teriyaki vinaigrette plated entree The following items are a sampling of main courses that Windows Catering Company can provide. “Good food is a Beef/Lamb celebration of life” Wood-Grilled Harris Ranch Beef Tenderloin ~ Sophia Loren served with Oregon morel mushrooms, fava beans, California green asparagus, smoked potato puree in a red wine bordelaise

Barolo Beef Tenderloin tenderloin of beef roasted over grapevine on butternut squash farro with baby Brussel sprouts, mushroom Barolo wine sauce

Four Story Hill Farm Dry-Aged Prime Rib of Beef served with Porcini mushrooms, roasted cipollini onions, California green asparagus, potato crouquete in a Merlot sauce

Hong Kong Filet of Beef on rock lobster chow mein with sesame noodles, bok choy, grilled green onion and roasted peppers

Grilled New York Strip with potato Brie pie and a melange of seasonal vegetables with a cracked peppercorn sauce

Pan-Roasted Colorado Lamb Medallions with arugula and pine nut crust, Mediterranean vegetables and basil polenta cake, with rosemary and thyme jus

Chimney Smoked Hendler Farm Veal Chop served with truffled Yukon Gold potato puree, haricot vert, grilled plum tomatoes and creamy chantrelle mushrooms with sauce diable

Baby Rack of Lamb on Spring Pea Risotto baby lamb chops with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers, rosemary jus

Dual Entrees Roast Tenderloin of Beef and Chicken Roulade filet of beef rubbed in rosemary, thyme, garlic and peppercorn, and farm-raised breast of chicken filled with Prosciutto ham, Emmenthaler cheese, roasted red pepper and arrowleaf spinach served with Gruyere potato diamonds and roasted golden beets with a roasted shallot and cremini mushroom sauce and a light basil sauce

Maine Lobster Tail and Grilled Coleman Ranch Tenderloin of Beef served with herbed stuffed plum tomato, asparagus spears, white corn flapjack with sauce Béarnaise

Kobe Beef and Grilled Maryland Rockfish boneless braised short ribs and rockfish filet with Yukon gold potatoes, oven roasted beets and French green beans with a Merlot sauce and a citrus fondue

Sesame-Crusted Chicken with Fire- Shrimp boneless free-range breast of chicken in an orange glaze with fire cracker shrimp, sweet bok choy and long beans with jasmine rice

Grilled Snapper Filet and Brioche-Crusted Lamb Chop served on a Mediterranean sauce of chopped tomatoes, onions, black olives and capers, with an eggplant timbale

703.519.3500 www.catering.com gourmet desserts

The following items are a sampling of desserts that Windows Catering Company can provide. “At the touch of love, All desserts are created by Chef Laurent Lhuillier, National Pastry Team Champion and medalist at the World Pastry Team Championship. everyone becomes a poet.” Buffet Desserts ~ Plato Parisian Opera Cake almond , espresso syrup, coffee-flavored French buttercream, chocolate ganache Strawberry Fraisier almond sponge cake, kirsch mousseline cream, fresh strawberries and sponge crumbs served in a martini glass Tiramisu Cake ladyfingers soaked in espresso and Marsala wine, layered with coffee cream and a rich mascarpone cheese mousse,with chocolate garnish Hazelnut Heaven crisp hazelnut shells filled with Creme De Cassis flavored whipped cream and fresh raspberries Pear and Caramel Duo , caramel mousse with diced poached pears, Tahitian vanilla bavarian and caramel glaze Chocolate Nougatine Tart intensely chocolate with a crunch of peanut brittle Strawberry Tart amaretto almond sweet dough and fresh strawberries with amaretto cream Mixed Berry Charlotte white chocolate sponge cake, mixed berries, vanilla cream and fresh berry center with raspberry glaze Passion Fruit and Mango Pave flourless chocolate cake with a mango-passion mousse and an exotic glaze Peanut Crunch flourless chocolate cake, peanut crisp, dark chocolate mousse and a ganache glaze

Hazelnut Cappuccino Torte crisp hazelnut dacquoise sponge, French cappuccino buttercream, chocolate cream and toasted almonds S’mores Temptation Cake graham cracker base, homemade marshmallow, milk chocolate cream and dark chocolate mirror glaze

Red Velvet layers of red velvet sponge and cheesecake with cream cheese icing and sour cherry confit

Coconut Pineapple Cake pineapple and coconut sponge, cream cheese icing with shredded coconut gourmet desserts

The following items are a sampling of desserts that Windows Catering Company can provide. Buffet Desserts Cheesecake Lollipops a variety of cheesecake bites dipped in dark or white chocolate coated with assorted toppings to include pistachio, chopped nuts and sprinkles Cake Pops bite size cakes coated in chocolate served on lollipop sticks; in a variety of cake flavors to include coconut, red berry shortcake, pistachio, chocolate decadence, mocha, carrot S’mores on a Stick marshmallow cream sandwiched between graham crackers, dipped in dark chocolate Brownie Pops brownie bites half dipped in dark or white chocolate, coated with assorted toppings to include pistachio, chopped nuts, sprinkles, or coconut Cocktail Cones small scoops of a variety of homemade ice creams served in miniature waffle cones

Gourmet Cupcakes Strawberry Shortcake white sponge cake with wild strawberry mousseline, chopped strawberries, topped with homemade strawberry marshmallow Simply Red red velvet cake, cheesecake filling and raspberry flavored cream cheese icing Rocky Road dark chocolate sponge cake with walnuts, milk chocolate cream and dark chocolate buttercream with chocolate shavings Peanut Butter and Cream white sponge cake, raspberry jelly, toasted peanuts and milk chocolate Tiramisu white sponge cake with mascarpone cream, coffee soaked ladyfinger and coffee frosting Exotic Banana Split coconut and chocolate spongecake, passion fruit cream, exotic caramel bananas and mango icing American Apple Pie white cake, apple compote, stewed fresh apples in cinnamon and brown sugar, vanilla cream and topping windows wedding cakes Build your own wedding cake

Strawberry and Lime Shortcake Windows Catering Company has been creating wonderful wedding cakes for over 25 years. We strive to create a showpiece that reflects the taste, style and theme of your wedding. Our creativity is endless! lime-flavored spongecake, strawberry syrup, vanilla mousseline and fresh strawberries with vanilla buttercream Cake Flavros Cake Fillings Flourless Chocolate Raspberry Cake Devil’s Food Peanut Butter rich flourless chocolate cake, old-fashioned dark chocolate mousse Sacher Sponge Lemon Curd and fresh raspberries with chocolate butter cream Sponge Espresso Cream Coconut Pineapple Vanilla Bavarian White Chocolate Raspberry Cake Lemon Piña Colada Cream layers of white chocolate cake, white chocolate mousse and Flourless Chocolate Citrus Cream Cheese fresh raspberries with white chocolate buttercream frosting Olive Oil and Orange Toasted Almond Cream Traditional Lady Finger Orange Caramel Mousse Lemon Raspberry Cake Spiced Carrot and Raisins Orchard Peach and Cream lemon cake filled with lemon curd mousse and fresh raspberries Crisp Almond or Hazelnut Semisweet Chocolate Crunch with lemon buttercream frosting Moist Chocolate Decadence Old Fashioned Praline Cream Grand Marnier Golden Cake Steamed Lemon Cream Cheese Sponge White Chocolate Ginger Mousse Grand Marnier flavored cake, vanilla cream and fresh strawberries with lemon buttercream frosting Fresh Fruit Pairing Icing Vanilla Almond Cake Apricot Traditional Fondant vanilla cake, almond cream filling with vanilla buttercream Mango Cream Cheese Frosting Peaches Buttercream Flavors: White Chocolate Cake Rhubarb Mocha layered with fillings of white and dark chocolate mousse Strawberry Orange with white chocolate buttercream frosting Blueberry Coconut Raspberry Frangelico Vanilla Blackberry Wedding Cake Blackberry Butterscotch almond spongecake filled with vanilla cream and fresh blackberries Sour Cherries Malibu Rum with light amaretto whipped cream frosting Caramel Apple Zesty Lemon Exotic Pineapple Grand Marnier White Chocolate Pistachio Fresh Citrus Salad Chocolate Coffee vanilla and pistachio spongecake, layers of chocolate and Saffron Honey Poached Pears Semisweet Chocolate vanilla mousse with white buttercream frosting Our wedding cake design process begins with understanding your vision. The more details the better - Carrot Cake the fabric on your wedding dress, your wedding invitation, flowers, favorite china pattern, or bridesmaid colors. Ask your event designer to arrange a meeting with our executive pastry chef. an old fashioned carrot cake with traditional cream cheese icing plated dinner i “A heart that loves Passed Hors D’oeuvres Choose six Hors D’oeuvres is always young.” ~ Greek Proverb First Course Choices Choose from one of the following Classic Caesar Salad crisp romaine lettuce with seasoned garlic croutons and grated Parmesan cheese served with classic Caesar dressing

Field Greens Salad with cucumbers, tomatoes, chèvre cheese and toasted pecans, served with citrus sabayon dressing

Endive and Heirloom Apple Salad endive, escarole and watercress, smokey French Brie, toasted pine nuts, date compote and black mission fig vinaigrette Main Course Choices Choose from one of the following

Sweetheart Chicken breast of free-range chicken presented on a heart-shaped crouton with rosemary and chanterelles and roasted shallot jus with asparagus spears, potato cake and baby carrots

Chicken Marsala thinly sliced breast of chicken, sauteed wild mushrooms, baby spinach, artichoke risotto, Marsala wine sauce

Balsamic Glazed Breast of Chicken farm raised breast of chicken on artichoke ragout accompanied by potatoes Anna, grilled fresh green and red peppers with a raspberry reduction Dessert The Wedding Cake a custom cake designed to grant your wishes Coffee and Tea Service gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons

$32.00 per person price estimates are based on a minimum of 100 guests plated dinner ii “Real love stories never Passed Hors D’oeuvres Choose six Hors D’oeuvres have endings.” First Course Choices ~ Richard Bach Choose from one of the following

Artisanal Baby Lettuces local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple cream cheese, roasted tomato vinaigrette and toasted date nut bread

Corn and Asparagus Risotto a creamy dish of Arborio rice slowly cooked in vegetable stock and white wine, fresh corn and asparagus tips, topped with freshly grated Parmesan cheese

Barolo Wine Poached Bosc Pear Barolo poached pear halves on organic baby field greens with a warm Saga Blue cheese timbale, applewood smoked bacon baton, red wine vinaigrette served with a savory palmier Main Course Choices Choose from one of the following

Red Wine Braised Boneless Beef Short Rib with horseradish whipped Yukon Gold potatoes, roasted golden beets and Parmesan spinach

Roma Pinwheel Italian stuffed with leaf spinach, roasted peppers, Parmesan cheese and prosciutto served with broccolini, artichoke timbale in a Chianti wine sauce

Crab Imperial-Stuffed Shrimp jumbo shrimp stuffed with savory Maryland crab filling, “spaghetti” of gold and green zucchini, baby carrots, pan seared pear tomatoes, tomato tarragon beurre fondue Dessert The Wedding Cake a custom cake designed to grant your wishes Coffee and Tea Service gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons

$36.00 per person price estimates are based on a minimum of 100 guests plated dinner iii “In dreams and in love Passed Hors D’oeuvres Choose six Hors D’oeuvres there are no impossibilities.” ~ Janos Arnay First Course Choices Choose from one of the following

Frisée and Arugula Greens with Port Wine Poached Figs served with toasted hazelnuts, Point Reyes blue cheese fritters and hazelnut vinaigrette

Hearts and Hearts artichoke hearts and hearts of palm with pickled red onion, grape tomatoes and butter lettuce, Dijon vinaigrette

Strawberry Stilton Salad organic field greens with California strawberries, caramelized shallots and crumbled Stilton with strawberry balsamic vinaigrette Main Course Choices Choose from one of the following

Tenderloin of Springerhill Ranch Grass Fed Wyoming Beef char-roasted accompanied by an Oregon morel mushroom bread pudding, golden beets, haricot verts, and butternut squash French fries with a truffle and Madeira wine sauce

Rosemary Roasted Beef Tenderloin and Grilled Mustard Shrimp with white bean puree, artichoke, California asparagus, red Heirloom tomatoes in a Rioja wine sauce

Branzino roasted Mediterranean sea bass, drizzled with olive oil, oven dried red and yellow tomatoes, broccoli rabe and roasted artichoke Dessert The Wedding Cake a custom cake designed to grant your wishes Coffee and Tea Station gourmet roasted coffee and teas with whipped cream, cinnamon, cocoa powder, honey and sugar swizzle sticks $40.00 per person price estimates are based on a minimum of 100 guests 703.519.3500 www.catering.com plated dinner iv “Love is all you need” Passed Hors D’oeuvres ~ Paul McCartney Choose six Hors D’oeuvres First Course Choices Choose from one of the following

Summer Corn Chowder garnished with a bacon-wrapped diver scallop and frizzled green leek

Maine Lobster Ravioli with lettuce cream sauce, roasted tomato, and Black Oregon truffle

Heirloom Tomato Salad with Burrata cheese, wild arugula and San Danielle prosciutto wrapped French baguette, served with aged balsamic vinaigrette Main Course Choices Choose from one of the following

Kobe Beef Short Ribs and Grilled Maryland Rockfish Kobe beef boneless braised short ribs and rockfish filet with Yukon Gold potatoes, oven roasted beets and French green beans with a Merlot sauce and a citrus fondue

Grilled Jumbo Crab-Stuffed Shrimp and Mesquite Grilled Tenderloin of Beef with roasted red peppers, corn timbale and panned Southern greens, served with lemon beurre blanc and Pinot Noir sauce

Boneless Chicken Breast and Grilled Rosemary Lamb Chop lemon couscous, melange of Mediterranean vegetables with a pomegranate reduction and basil mint sauce Dessert The Wedding Cake a custom cake designed to grant your wishes Coffee and Tea Station gourmet roasted coffee and teas with whipped cream, cinnamon, cocoa powder, honey and sugar swizzle sticks

$44.50 per person price estimates are based on a minimum of 100 guests buffet reception i “Love is inseparable Passed Hors D’oeuvres Choose six Hors D’oeuvres from knowledge.” ~ St. Macarius of Egypt At The Buffet Mesquite Smoked and Black Pepper Crusted served with wild mushroom potato hash and roasted red and green peppers with a tarragon mustard sauce

Roasted Lemon Thyme Chicken roasted breast of free-range chicken with fresh Meyer lemon and lemon zest over a bed of sautéed broccoli rabe with a lemon thyme beurre blanc

Shrimp Tart a flaky pastry crust filled with spinach and garlic, herbed goat cheese, topped with grilled shrimp

Artichoke Risotto slow cooked Arborio rice with artichoke hearts and freshly grated Parmigiano-Reggiano

Vine Ripe Tomato and Buffalo Mozzarella red and Lemon Boy yellow tomatoes layered with buffalo mozzarella, shaved Parmesan cheese and sweet basil pesto with arugula

Balsamic Spinach Salad baby spinach leaves with crispy bacon, crumbled Roquefort, Early Girl tomatoes with balsamic vinaigrette

Windows Bread Basket with sweet butter Dessert The Wedding Cake a custom cake designed to grant your wishes

Assorted Miniature Cookies

Coffee and Tea Service gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons

$34.00 per person price estimates are based on a minimum of 100 guests buffet reception ii

Passed Hors D’oeuvres Choose six Hors D’oeuvres At The Buffet Braised Boneless Kobe Beef Short Rib with Yukon gold mashed potatoes, oven roasted root vegetables and French green beans with a Merlot sauce

Harvest Chicken Roulade breast of chicken stuffed with corn bread, apples and pecans, roasted and sliced into medallions, on a bed of braised Napa cabbage with dried fruit chutney and pan gravy

Wild Mushroom-Encrusted Filet of Salmon with haricots verts, polenta and sun-dried tomato ragout

Zucchini and Curried Carrot Fritters with a cinnamon crème fraiche

Brussel Sprout Slaw shaved Brussel sprouts tossed in a tangy mustard vinaigrette with maple glazed pecans

Roasted Vegetable Display a melange of autumn vegetables, roasted with Fines herbs

Arugula Salad with Manchego baby arugula with shaved Manchego cheese, Honeycrisp apples, caramelized walnuts in a bacon vinaigrette

Windows Bread Basket with sweet butter Dessert The Wedding Cake a custom cake designed to grant your wishes

Macaroons and Meringues Coffee and Tea Service gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons

$38.00 per person price estimates are based on a minimum of 100 guests 703.519.3500 www.catering.com buffetbuffet reception reception iii ii “ Where there is love, Passed Hors D’oeuvres Choose six Hors D’oeuvres there is life.” ~ Gandhi At The Buffet Roasted Lamb with Sweet Pea Risotto loin of lamb with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers with a rosemary jus

Chesapeake Crab & Watermelon jumbo Maryland lump crab tossed with golden and red watermelon, Thai basil, sweet Baby Girl tomatoes and first pressed olive oil

Herb Roasted Breast of Chicken with a truffled potato galette in a tarragon sauce

White & Green California Asparagus with navel orange segments and toasted pine nuts

Heartland Salad lentils, quinoa, wheat berry and salad with sun-dried cherries, scallions, and balsamic vinaigrette

Garden Green’s mizuna leaves, watercress, Thai basil, red leaf lettuce, carrots, ruby radishes, cucumbers, pickled ginger and sprouts tossed with a sesame soy vinaigrette, crowned with crispy onion sticks

Vegetable Focaccia hearth-baked focaccia bread crowned with Napa Valley goat cheese and the market’s freshest vegetables

Windows Bread Basket with sweet butter Dessert The Wedding Cake a custom cake designed to grant your wishes

Chocolate Dipped Dried Fruit and Assorted Truffles Coffee and Tea Station gourmet roasted coffee and teas with whipped cream, cinnamon, cocoa powder, honey and sugar swizzle sticks

$44.00 per person price estimates are based on a minimum of 100 guests Signature Cocktails bridal brunches Alcoholic At The Buffet Romeo and Juliet Smoked Salmon Display tequila, Grand Marnier, raspberry liqueur and chilled peach nectar Norwegian smoked salmon with capers, chopped red onion, garnished with an orange zest spiral and maraschino cherries and tomato with black bread triangles Pomegranate Kiss The Roast Frittata champagne and a splash of pomegranate juice farm-fresh eggs baked with roasted zucchini, red onions, sweet bell peppers, Plum tomatoes and dilled Havarti cheese Mango Martini mango puree, Triple sec, lime juice and vodka Maryland Crab Waldorf Salad lumb Maryland crab, apples, celery and walnuts served in an endive spear Lychee Pineapple Martini vodka, pineapple juice, lychees, and orange-flavored liqueur Assorted Tea Sandwiches Blackberry Thyme Margarita Serrano ham with dry fig and arugula tequila, fresh blackberries, thyme springs, lime juice and simple syrup Goat cheese with watercress and chive Shrimp with cucumber and dill Cranberry Old Fashioned Mini B-L-T tea sandwiches bourbon, cranberries, bitters, orange zest and sugar Spinach, Watermelon and Goat Cheese Salad Caipirinha baby spinach with Thai basil, marinated red onion, watermelon, cucumber and Cachaça, limes, and sugar crumbled goat cheese with caramelized shallot vinaigrette Marinated Green Vegetables Non-Alcoholic green peas, snap peas, asparagus and radish julienne with dill and apple with a honey rice wine vinaigrette Naples Sunrise pineapple-basil infused water Morning Glory a daily variety of freshly baked breakfast pastries to include: almond marzipan, butter croissants, Arnold Palmer apple turnovers, fruit danish and slices served with butter and fruit preserves lemonade and iced tea in a highball glass Miniature Fruit Skewers Strawberry Rhubarb Iced Tea golden Hawaiian pineapple, sweet honeydew and garnished with a mint leaf California strawberries on knotted bamboo skewers White Ginger and Pineapple Punch garnished with candied ginger Dessert Lemon Meringue Tart Beverage Stations sweet dough with a lemon curd filling and caramelized lemon meringue Hot Chocolate Chocolate Peanut Butter rich and creamy hot chocolate served with peppermint swizzle sticks peanut crisp, homemade marshmallow with toasted peanut, milk chocolate mouse and semi sweet chocolate ganache glaze Hot Apple Cider Raspberry Filled garnished with a thin sliver of apple and a cinnamon stick served with funnel cake fritters almond macaroons stuffed with a raspberry cream and garnished with fresh raspberries Milk and Cookies whole milk with chocolate and strawberry syrup served with miniature chocolate chip cookies Coffee and Tea Station Root Beer Floats gourmet roasted coffee and teas with whipped cream, vanilla bean ice cream topped with root beer served in old fashioned Coke glasses cinnamon, coco powder, honey and sugar swizzle sticks $32.00 per person

specialty stations Slider Station Ground Sirloin Lobster BBQ Chicken Portobello Mushroom served with your choice of sesame, poppy or rosemary buns toppings include: blue cheese, cheddar cheese, served with cornichon remoulade, Dijon mustard, basil pesto, ketchup, micro greens, diced onion, tomato and pickles Sushi Pyramid layers of sushi rice with avocado, smoked salmon, tuna and yellowtail, accompanied by pickled ginger and wasabi, surrounded by assorted sushi rolls Martini Risotto Bar imported Italian arborio rice simmered with aromatic spices and served in martini glasses with toppings to include: Maine lobster, applewood smoked bacon, grilled porcini mushrooms, artichoke ragout, asparagus tips sauteed spinach and garlic, goat cheese and Parmesan Carving Station whole roasted tenderloin of beef rolled in Meaux mustard and cracked black pepper, presented with Tobago onion crisps and haystack potatoes served with a Béarnaise sauce, horseradish sauce, mustard dressing and a herb mayonnaise with an assortment of cocktail rolls Salad Sensation romaine and red leaf lettuce with toppings to include: grilled shrimp scampi, grilled teriyaki chicken, mesquite grilled beef tenderloin, hearts of palm, jicama, avocado, radish, cucumber, grilled corn and tomatoes, and shredded cheddar cheeses with assorted dressings: raspberry vinaigrette, chunky blue cheese and ranch dressings Japanese Rice Bowl Bar steamed jasmine rice served with toppings of stir-fried Cantonese vegetables, sesame tuna, and crispy beef Grilled Cheese Station a grilled cheese station to include stone crab melt: buttery toasted brioche mini sandwiches with gruyere, horseradish and stone crab meat raisin grilled cheese: mini toasted sandwiches of raisin bread with Camembert cheese and plum chutney the original grilled cheese: American cheese with bacon and tomatoes croque monsieur: grilled brioche layered with ham and Gruyere cheese 703.519.3500 www.catering.com guidelines and suggestions extra wedding services Staff Extended Wedding Celebrations At Windows Catering Company we understand the importance of flawless execution of your event and prompt, professional service. We will take care of all the details during your special day Bridal Showers so that you don’t have to worry about a thing. Please talk to your wedding consultant regarding a Brunches desired staffing level for your wedding reception. Rehearsal Dinners Engagement Parties Equipment Dessert Demonstrations Equipment includes items such as tables, chairs, bar and dinner glassware, china, serviceware, coffee service, bar service, etc. Wedding Favors By Windows There are several options to consider when it comes to choosing equipment for your wedding – full seating/partial seating, buffet/plated, standard equipment/premium French Macaroons In Your Wedding Colors equipment, etc. At Windows Catering Company, your wedding consultant will guide Wedding Cake Shaped Cookies you in choosing what is best for your wedding and budget. Out-of-town Guest Baskets Bride and Groom Strawberries Linens The options are endless when it comes to linens for your wedding. From satin, organza and silk to taffeta and twill, we will help you select the best option Additional Services to accommodate your tastes, desires and budget. Menu Card Printing Venue Selection Speak with your Windows Catering Company wedding consultant to discuss your options for the seating tables, cocktail tables, buffets, bars, service tables, Vendor Coordination: Photography, Valet Parking, Floral, Entertainment & Tents cake table, gift table, guest book table and escort card tables.

Beverages Windows Catering Company can accommodate all of your bar needs including specialty drinks, soft beverages, mixers, bar fruit and coffee service. Whether you are looking for a champagne brunch or a full premium bar, Windows Catering Company will work with you to fit your theme and budget.

Bar pricing is an estimate. The final cost of beverages is based on consumption and is determined post-event. Anything that is not consumed, iced or opened can be returned for a credit post-event. Please discuss your expectations in detail with your Windows Catering Company wedding consultant.

Special Menus Kosher, organic, gluten free, vegan and vegetarian menus are available food for thought Each and every one of our wedding proposals are customized for your special wedding day. Come Visit Us! This day is all about you as a couple and we want to incorporate that into your menu, theme and decor elements. Here are some questions to get us started on creating your dream day! We invite you, your fiancé, and family to visit for an initial consultation to meet our staff, chefs, and taste our culinary creations. Where was your first date ? Our state of the art facility boasts a 10,000 square foot kitchen where our culinary

What is your families ethnicity or background ? team is reinventing and interpreting American, regional and international cuisine. Windows has an established national reputation for exceptional food, creativity Where will you go on your honeymoon ? and presentation combined with outstanding service. 703.519.3500 What is your personal style ? www.catering.com 5724 General Washington Drive. What is your favorite food to cook together ? Alexandria, VA. 22312

What is your favorite restaurant ? Making our clients’ lives easier since 1987

What do you envision your wedding theme to be ?

What is the color pallette of your wedding ?

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photos contributed by: Abby Jui, Daniel Schwartz, Documentary Associates, Greg Powers, Genevieve Leiper, Geoff Chessman, Kate Headley, Steve Legato Windows Catering Company is dedicated to providing fresh, beautifully presented, affordably priced menus and outstanding service. From serving a gourmet brunch for your bridal party to planning a grand reception for 500 guests, Windows Catering Company will exceed your expec- tations and delight your guests.

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