WINTER CATERING menu

Embrace the season with Johnny Burke Catering & Events’ Winter Menu—a celebration of cold-weather charm, crafted to warm hearts and delight palates. Our chefs spotlight seasonal ingredients like cranberries, squash, and local artisan cheeses, pairing them with bold flavors and elegant presentation. Our winter offerings blend rustic warmth with refined sophistication. Customize your experience with gluten-free, vegan, or family-style options, and complement dishes with spiced cider cocktails or curated wine pairings. Explore the menu or schedule a tasting to design a feast as unforgettable as the season! Note: Items listed below are only suggestions. Our goal is to design a customized menu that represents who you are through a culinary experience.

Passed Hors D’oeuvreS

| Meat, Poultry, Game|

Mini Chicken Pot Pie

Devon Point Farm Grass Fed Sirloin Classic Bearnaise (gf)

Chicken and Spinach Cakes, Sage & Cranberry Conserve (gf, df)

Fennel Rubbed Lamb Lollipops, Red Onion Jam (gf, df)

Tandoori Spiced Chicken, Winter Fruit Chutney (gf)

Chicken & Waffles, Honey Hot, Garlic Aioli

Mini Pulled Pork Taco, Summer Slaw, Cider Vinaigrette (gf, df)

Seared Local Beef Tenderloin, Crispy Potato & Chive, Tarragon Aioli (gf, df)

Lilac Hedge Farm Chicken Char Siu, Carrot Scallion Salad, Crisp Taro Chip (df)

Mini Burger, Grafton Farm Cheddar, Caramelized Onions, Steak Sauce Aioli, Sesame Seed Bun

Crescent Farms Alderwood Grilled Duck Breast, Wild Rice Crisp, Sweet & Sour Blood Orange (gf, df

Passed Hors D’oeuvreS

| Local northeast Seafood |

Crispy Potato Pancake with Smoked Salmon and Dill Creme Fraiche (gf)

Chimichurri Grilled Shrimp, Roasted Tomato Relish (gf, df)

Espelette Grilled Georges Bank Swordfish & Romesco (gf, df)

Crab Rangoon with Plum Sauce

Shrimp Cocktail, Horseradish Sauce, Lemon, Green Apple Mignonette (gf, df)

Togarashi Seared Tuna, Crisp Wonton, Mango Chili Salsa (df)

Mini Maine Lobster Roll (df)

Seared Local Beef Tenderloin, Crispy Potato & Chive, Tarragon Aioli (gf, df)

Jonah Crab Cakes, Preserved Lemon Chutney (gf, df)

Mini Maine Lobster Tacos, Lemon Avocado Crema (gf, df)

Passed Hors D’oeuvreS

| Vegetarian |

Mini Eggplant Milanese, Tomato, Tiny Basil & Arugula (v)

Miso Shiitake and Eggplant, Crisp Taro, Tomato Confit (df, v)

Crisp Polenta, Caponata, Tiny Basil Leaf (gf, v)

Mini Grilled Cheese & Tomato Soup Sips (v)

Mini Heirloom Twice Baked Potatoes, Chive Potato Stuffed (gf, v)

Carrot Gnocchi, Cranberry Sage Brown Butter, Cape Cranberry Relish (v)

Local Foraged Wild Mushroom Cappuccino, Winter Truffle Foam (gf, v)

| Vegan |

Buttercup Squash & Carver Hill Orchard Apple Bisque (vegan, v)

Pasilla Roasted Winter Vegetables. Spiced Crisp Plantain (vegan, v, gf)

Broccoli Florets, Puffed Rice, Harissa Aioli & Salsa Verde (vegan,v, gf)

Mini Bruschetta, Dijon Toasted Cashew Cream & Baby Heirloom Tomatoes (vegan)

FIRST COURSES

Little Leaf Greens
Shaved Vegetables, Heirloom Baby Tomatoes, Champagne Vinaigrette

Endive & Local Leaf Greens
Roasted Local Squash, Pickled Cranberries, Shaved Aged Parmesan & Cider Vinaigrette

Heirloom Roasted Carrots
Cumin Lime Labne, Toasted Almonds, Fresh Herbs & Citrus Vinaigrette

Classic Caesar
Romaine Lettuce, Garlic Croutons, Shaved Parmesan, Lemon Dressing

“Waldorf Salad” (gf,df)
JLocal Winter Greens, Shaved Celery, Grapes, Apples, Walnut Tuile, Cider Vinaigrette

Kale, Treviso & Pear Salad (gf,df)
Tender Kale, Roasted Anjou Pears, Shaved Manchego, Spiced Marcona Almonds, Preserved Lemon

Heirloom Roasted Squash & Tender Green Salad (gf)
Smoked Ricotta, Spiced Crispy Chickpeas, Citrus Vinaigrette

Heirloom Baby Beet Salad (gf)
Crumbled Vermont Goat Cheese, Tender Lettuce Carrot Ginger Vinaigrette

Miso Smoked King Oyster Mushroom Carpaccio (gf, df)
Ginger Root, Shiso Jus, Cured Tomato Edamame Salad

Main Courses

Wood Grilled Devon Point Farm Beef Tenderloin (gf,df)
Warm Summer Escarole, Treviso and Shaved Radish Salad, Whole Grain Mustard Sauce

Applewood Roasted Beef Sirloin
Summer Corn & Vegetable Succotash, Herb Coulis

Fig & Red Wine Glazed Beef Short Rib (gf, df)
Ragout of Heirloom Potato, Foraged Local Mushrooms, Caramelized Pearl Onion, Chimichurri

Beef Tenderloin Filet (gf, df)
Tuscan Kale, Fennel, Artichokes & Smoked Tomato Jus

Roasted Devon Point Farm Beef Tenderloin (gf, df)
Jumbo Crispy Onion Ring, Warm Salad of Foraged Mushrooms, Tuscan Kale, Fennel, Artichokes & Smoked Tomato Jus

Coriander Roasted Eberly Farms Chicken (gf,df)
Charred Japanese Eggplant, Corn & Artichoke, White Soy Yuzu & Carrot Emulsion

Crispy Pan Seared Eberly Farms Chicken (gf,df)
Lemon Roasted Asparagus, Roasted Fingerling Potatoes, Rosemary Fig Jus

Crispy Pan Roasted Eberly Farms Chicken (gf)
Manchego Roasted Broccolini, Rosemary Pan Jus

Coriander Crusted Bell & Evans Chicken
Roasted Holly Hill Farm Heirloom Carrots Spring Green & Almond Pesto

Lemon Rosemary Roasted Organic Chicken
Garnet Yam Puree, Roasted Delicata Squash, Pan Jus

Main Courses

Spanish Garlic Shrimp (gf,df)
Espelette & Roasted Heirloom Tomato, Herb Gnocchi

Pan Seared Halibut
Corn and Leek Puree, Warm Heirloom Pea Salad, Tomato Jus

Miso Roasted Chilean Sea Bass
Stir Fried Chinese Broccoli, Bok Choy, Shiitake Mushrooms, Crispy Jasmine Rice, White Soy Yuzu Carrot Jus

Grilled Georges Bank Swordfish (gf)
Roasted Heirloom Carrots, Lemon Celery Root Puree, Garlicky Spinach

Roasted North Atlantic Salmon (gf, df)
Sweet Potato, Garlic & Tuscan Olive Oil Puree, Herb Roasted Cauliflower

Dukkah Spiced Atlantic Salmon
Fregola & Fall Winter Vegetable Ragout, Harissa Vinaigrette

oraged Mushroom & Rosemary Whipped Tofu Tart (vegan, v)
Tender Greens & Herbs

Zucchini Purse, Roasted Fall Vegetable & Chickpea Stuffing (vegan, v)
Coconut Curry Sauce, Broccoli Couscous

Seared Cauliflower Steak (vegan, v)
Topped with Golden Raisin, Olive & Caper Tapenade

Cured Heirloom Tomato & Herb Fagioli Tart (vegan, v, gf)
Garlic Herb Emulsion, Grilled Treviso

Full catering menu pdf