Catering

It is the of goal Corbett’s staff to surpass all expectations of our clientele. We will simplify the party planning process and see to every facet from food, liquor, rental, staffing, floral arrangements, set-up, breakdown, valet parking, and even musicians. Our attention to detail allows you to enjoy your party as much as your guests.

We will work closely with clients to create an event that is one-of-a-kind. Corporate Chef Kevin Rice will deliver the finest culinary receptions in the city. Cocktail party, corporate function and wedding reception sample menus are available. However, it is the chef’s pleasure to design a specific menu to your tastes. With Corbett’s visionary team, there are no constraints on where your palette may travel.

Corbett’s Catering Services:

Food

Liquor

Rentals

Staffing

Floral Arrangements

Place Cards

Valet Parking

Musicians

 

Sample menus:

Plated Dinners

Due to the seasonality of foods, all plated meals will be customized by Chef Kevin Rice.

 

3-Course

Hart County Greens, Pickled Onions, Spicy Pecans, Mustard Vinaigrette

Beef with Bordelaise and Salmon with Shrimp Velouté,
Roasted Fingerlings, Spring Vegetables

Lemon Tart, Honey Marscapone

 

4-Course

Garlic Shrimp on White Truffle Grits

Bibb Lettuce, Apples, Radish, Woodford Reserve Vinaigrette

Marinated Prime Tenderloin, Potato Gratin, Spring Vegetables

Chocolate Torte, Cherry Compote, Chantilly Cream

 

5-Course

Seared Scallop, Tomato Jam, Wilted Spinach

Spicy Greens, Balsamic Vinaigrette, Fire-Roasted Tomatoes, Drunken Goat Cheese

Parmesan Halibut, Sorghum Barley, Haricot Vert

Blood Orange Duck Breast, English Pea Risotto, Golden Beets

Tres Mousse – White Chocolate, Milk Chocolate, Bourbon Dark Chocolate

 

Grand Tasting

Amuse 

Shrimp
Tempura Style, Pear-Ginger Glaze, Orange-Soy

Veal Ravioli
Sweetbreads, Parmesan, Lemon

Beet Terrine
Goat Cheese Mousse, Grateful Greens, Balsamic

Root Vegetable Cappuccino
Cayenne, Basil, Truffle

Intermezzo
Sorbet

Georges Bank Cod
Truffled Grits, Brandy & Lobster

Lamb
Potato and Foie Gras, Ratatouille, Bordelaise

Prime Filet
Sweet Potato, Chestnuts, Brussels Sprouts

Crème Brulee
Chili-Passion Shooter, Macerated Berries

Mignardise

*Also available in vegetarian

 

Passed Hors d'oeuvres

Mini Beef Wellingtons

Mini Crab Cakes

Smoked Salmon Pinwheel

California Rolls

Marinated Mushrooms

Chicken Satay

Polenta Canapés

Country Ham and Cheddar Encroute

Brie and Berries

Caramelized Onion

 

Heavy Hor d'oeuvres

Marinated Lamb Skewers

Crab Cakes

Marinated Vegetables

Risotto Balls

Sausage Tortellini

Individual Corn Puddings

Crawfish Seviche on Toast Points

Mozzarella & Tomato Salad

Duck Confit Canapé

Shrimp Cocktail

Marinated Grilled U-10 Scallops

 

Buffet

Spinach Salad with Red Grapes, Stilton, Black Walnuts & Walnut Vin

Field Green Salad, Fire-Roasted Tomatoes, Pickled Onions, Drunken Goat Cheese

Classic Ceasar

Seasonal Roasted Root Vegetable

Green Beans with Brown Butter

Texas Corn Pudding

Seasonal Vegetable Medley

Potato Gratin

Roasted Garlic Potatoes

Wild Rice

White Cheddar Grits

Poached Whole Salmon

Sorghum Roasted Pork Loin Apple Chutney

Tenderloin Sandwiches with Henry Baines

Polynesian Chicken

 

Stations

Pasta

Omelets

Pork Loin

Prime Rib

Beef Tenderloin

Turkey Breasts