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Alexandria, VA
United States



Why use our catering services? #1 You’ll eat. -- Don’t worry about set-up, food preparation, delivery, clean-up or any other event transitions. Let us take care of you so you may enjoy the memorable event along with your guests.


Please ask us if you're interested in creating a custom menu to cater better for your event by one of our experienced and talented chefs. 

If you don't see something you are interested in, please give us a call or email as we work with each client to make a customized menu for their event. 

First Course Salad or Bisque

Choose one:

  • Country Salad with Leaf Lettuce, Frisee, Julienne Radish, Sunflower Seeds and Country Mustard Vinaigrette
  • Baby Field Greens, Carrot Ribbons, Brioche Croutons, Sea Salt and Champagne Vinaigrette
  • Caesar Salad with Hearts of Romaine, Toasted Croutons, Cracked Black Pepper, Shaved Asiago Cheese and Creamy Roasted Garlic Dressing
  • Bibb, Mache, Chervil Salad with Pickled Red Onions, Toasted Hazelnuts and Balsamic Vinaigrette
  • Butternut-Ginger Bisque with Crème Fraiche and Chives
  • Carrot-Parsnip Bisque with Crispy Parsnip Chips and Reduced Port Drizzle
  • Tomato Cream Bisque with Vermont Cheddar Crostini
  • Wild Mushroom Bisque with Thyme Cream & Crispy Shiitake


Choose one:

Beef and Chops

Pan Seared Filet Mignon with Red Wine and Caramelized Shallot Demi-Glace, Roasted Garlic Mash and Haricot Vert with Cherry Tomatoes

Grilled Beef Tenderloin Steak with Truffled Mushroom Ragout, Gruyere Potatoes Au Gratin and Steamed Broccolini pp

Savory Smoked Beef Brisket with Celery Root Puree, Broccolo Romanesco and Crispy Potatoes Gaufrette

Red Wine Braised Short Ribs with Roasted Carrot Puree, Garlicky Escarole and Root Vegetable Hash

Applewood Smoked Pork Chop with Herbed Spaetzle, Braised Red Cabbage and White Salsify

Garlic and Rosemary Crusted Lamb Chops with Herbed Cauliflower Puree, Toasted Barley and Sauteed Swiss Chard

Pan Seared Veal Chops with Warm Tomato Olive Vinaigrette, Creamy Asiago Polenta and Spicy Tuscan Kale


Roast Cornish Game Hen with Creamy Leeks, Roasted Beets and Buttermilk Mashed Potato

Risotto Stuffed Chicken Breast with Fire-Roasted Tomatoes and Prosciutto Crisps and Grilled Asparagus Spears with Fresh Lemon

Oven Roasted Chicken Breast with Tomato, Bean and Mushroom Ragout, Parmesan Cous Cous and Haricot Vert$24 pp

Broiled Statler Breast of Chicken with Rosemary-Onion Au Jus, French Green Beans and Sweet Potato Hash

Wild Rice Stuffed Chicken Roulade with Carrot-Parsnip Puree, Steamed Broccolini and Crispy Root Vegetables

Pan Seared Duck Breast with Clementine-Port Syrup, Braised Endive and Toasted Barley Pilaf

Spanish Olive Braised Chicken Thigh with Spicy Saffron Rice, Grilled Broccolini Fennel and Salsa Verde

Seafood and Shellfish

Grilled Atlantic Salmon with Roasted Cipollini, Cranberry Beans, Braised Greens and Red Wine Syrup

Pan Seared Bay of Fundy Salmon with Warm Parsley and Orange Salad, Herbed Orzo and Grilled Eggplant$30 pp

Asparagus Stuffed Filet of Sole with Herb Buerre Blanc, Petit French Lentils and Roasted Baby Carrots

Pan Roasted Arctic Char with Pomegranate Brown Butter and Cauliflower Puree, Tuscan Kale and Toasted Grain Pilaf

Farm Raised Striped Bass with Warm Lemon, Caper, Tomato Dressing, Sauteed Spinach and Artichoke Hearts, Olive Oil Mashed Potato

White Wine Poached Monkfish with Creamy Pearl Onions, Celeriac and Red Lentils, Broccolo Romanesco

Pan Seared Halibut with Grilled Corn Cakes, Sauteed Swiss Chard and Red Wine Reduction

Grilled Atlantic Swordfish with Local Eggplant and Tomato Ragout, Roasted Wild Mushrooms and Celery Root

Classic Cioppino Seafood Stew with Caramelized Onion and Garlic Fuselli and Toasted Focacia Bread


Butternut Squash Cannelloni with White Beans, Wilted Escarole, Roasted Root Vegetables, and Fresh Tomato Sauce

Mushroom Ravioli with Caramelized Onion and Eggplant Sauce, Crumbled Goat Cheese, Arugula and Toasted Pine Nuts with Red Wine Vinaigrette

Eggplant and Roasted Pepper Napoleon with Layared with Fresh Mozzarella, Olive Oil Poached Purple Potatoes, Shaved Fennel and Arugula with Preserved Lemon Vinaigrette

Wild Mushroom Risotto Cakes with Braised Red Cabbage, Micro Greens with Garlic Aioli Drizzle


Quinoa Stuffed Onion with Roasted Carrot Puree, Sauteed Broccoli Rabe and Delicata Squash

Roasted King Oyster Mushrooms with Braised Escarole, Crispy Potato Cake and Eggplant Caponata

Oven Roasted Acorn Squash with Wild Rice with Black-Eyed Peas and Dried Fruits, Braised Swiss Chard and Crispy Leeks

Please note: if entrées are modified or substitutions are made to accommodate special diets, the original entrée price will be charged if it is higher than the price of the substitution.

Alternative Vegetarian Meals: If 12 or more guests require a vegetarian or vegan entrée for their meal, please make your selection from our plated vegetarian or vegan entree offerings. For dinners that expect less than 11 vegetarian or vegan request, our Chefs will prepare a custom seasonal vegetarian or vegan entrée for your guest. Alternative Vegetarian Meals will only be provided if requested.

Additional Vegetarian Meals: If you wish to add additional vegetarian meals to your order just in case one of your guest does not consume meat, poultry or seafood, there will be an additional entrée charge less the cost of the 1st course and dessert.

Guidelines & Suggestions


At we understand the importance of flawless execution of any event and prompt, professional service. We ensure to take care of all the details during your special day so that you don’t have to worry about a thing. Please talk to your event specialist regarding a desired staffing level for your event.


Equipment includes items such as tables, chairs, bar and dinner glassware, china, serviceware, coffee service, bar service, etc. There are several options to consider when it comes to choosing equipment for your event – full seating/partial seating, buffet/plated, standard equipment/premium equipment, etc. At, your event specialist will guide you in choosing what is best for your budget and event.


The options are endless when it comes to linens for your event. From satin, organza and silk to taffeta and twill, we will help you select the best option to accommodate your tastes, desires and budget. Speak with your evet specialist to discuss your options for the seating tables, cocktail tables, buffets, bars, service tables, cake table, gift table, guest book table and escort card tables.

BEVERAGES 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, makes it simple and 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 event specialist


Kosher, organic, gluten free, vegan and vegetarian menus are available

Hors D’Oeuvres

The following items are a sampling of Hors D’oeuvres that Chef's can provide.

Assortment of Russian Pickles w/Selected Vodkas*               Assortment of Pickled Herring & Mackerel w/Selected Vodkas*
Assortment of Caviar*, Pickles and Pickled Fish w/Selected Vodkas*
Assortment of Caviar* with House Bilinis & Sides w/Selected Vodkas*  mp
Mini Duck Peirogies                                                                             Russian Marsala Meatballs                                                                   Grilled Pork Shashlik w/Spiced Honey                                               Assorted Russian Sausage Bites w/House Pickles                           Chicken Croquettes w/ Dill Crème Fraische                                         Grilled Tenderloin Skewers w/Parsley & Egg                                       Grilled Tenderloin Skewers w/Spicy Asian Peanuts                             Grilled Tenderloin Skewers w/Tomato & Mozzarella          
Grilled Chicken Skewers w/Parsley                  
Grilled Chicken Skewers w/ Spicy Asian Peanuts                  
Grilled Chicken Skewers w/Tomato & Mozzarella  
Fingerling Potatoes w/ Sour Cream & Caviar*                                     Fingerling Potatoes w/Dill Cream Cheese & Smoked Salmon         Fingerling Potatoes w/Crème Fraische & Smoked Trout                   Fingerling Potatoes w/Smoked Salmon Mousseline                           Russian Deviled Eggs w/Caviar*                                                             Crostini w/Chicken Liver Parfait                                                             Crostini w/Goat Cheese and Olive Tapenade                                       Crostini w/Seared Fois Gras & Orange Marmalade                             Crostini w/Dill Cream Cheese & Smoked Salmon                               Crostini w/Ricotta Cheese and a Daub of Braised Short Rib             Crostini w/Dijon Kobe Steak Tartar                                                       Crostini w/Dijon and Seared NY Strip                                                    Crostini w/Tomato & Mozzarella                                                           Mini Tartlets w/Creamy Chicken Marsala                                             Mini Tartlets w/Creamy Mushroom Marsala                                    Mini Tartlets w/Wild Mushrooms & Truffle Cream                           Mini Tartlets w/Vegetable Ratatouille                                                   Mini Tartlets w/Mushrooms & Goat Cheese                                       Mini Tartlets w/Grilled Vegetables & Goat Cheese                              


Lobster Grilled Cheese
buttery grilled sandwiches with fontina cheese and Maine lobster

Chesapeake Crab Crisps
lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Lobster Pineapple
sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette

Ebi Shrimp
Black Tiger shrimp glazed with a miso aioli

Bacon-Wrapped Diver Scallop
diver scallop wrapped in peppered bacon on a sweet potato pancake                              


Strawberry Tuna
Ahi tuna rolled in black and white sesame seeds topped with a Driscoll strawberry cloud, drizzled with balsamic vinegar syrup

Rockfish Sandwich
wild rockfish flan sandwiched between crisp wonton sheets with lobster mayonnaise

Norwegian Lollipop
smoked salmon, roasted nori seaweed pinwheels resting in wheatgrass with chive and dill crème fraîche

Shenandoah Smoked Trout
smoked trout on European cucumber rounds with horseradish crème fraîche

Ossetra Caviar on Potato Crisps
fresh ossetra caviar on waffle potato chips with sour cream and snipped chive


Applewood Smoked Salmon Flowers
salmon rosettes on toasted pumpernickel triangles with mango relish

Tuna Nicoise
seared tuna on baby ficelles

Shrimp with Cucumber and Dill
on a brioche round

Sesame-Crusted Thai Chicken Salad
on white bread triangles with black and white sesame seeds

English Cucumber & Boursin Cheese
with watercress on marbled bread

Bucheron Goat Cheese and Yellow Pear Tomato
with arugula on a brioche toast point


Veal Oscar
veal, asparagus and crabmeat served in a demitasse spoon with Béarnaise sauce

Pomegranate Lollipop Lamb Chop
baby lamb chops marinated and served with pomegranate mint sauce

Prosciutto Purses
filled with mascarpone cheese and a drizzle of truffle oil tied with a chive ribbon

Beef Tataki
loin of beef seared to a medium rare sliced thin with ponzu vinaigrette on an endive spear

Grilled New York Sirloin
slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam

Short Rib Sliders
braised beef short rib on mini buns with horseradish cream

Roast Beef Crostini
rare beef tenderloin and baby arugula on toasted ficelle with an artichoke-red pepper relish


Chicken Samosas
chicken breast with ginger, garlic, tomato, and Indian spices in crisp phyllo leaves with cilantro dipping sauce

BBQ Chicken Sliders
breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a ping pong bun

Lemon Chicken
grilled chicken breast with lemon thyme and sweet roasted garlic, with agave mustard dipping sauce

Chicken Satay
grilled free-range chicken breast marinated in Asian spices, on bamboo skewers with Indonesian peanut sauce

Coconut Chicken
breast of chicken in toasted Hawaiian coconut with orange blossom honey

Grilled Chicken Bruschetta
chicken breast with Parmesan and Asiago cheeses, balsamic marinated tomato and sweet basil on toasted focaccia

Magret Duck Flapjacks
hoisin barbecued duck breast on sweet corn pancakes with sour cherry compote

Strawberry and Foie Gras
California strawberries with Hudson Valley foie gras

Bob White Quail Egg
poached quail eggs on buttered brioche and American Sturgeon caviar


Artichoke Fritters with Shallot Aioli
artichoke hearts fried in herb batter, dusted with Parmesan cheese and served warm with lemon wedges and shallot aioli

roasted flatbread with black olives, caramelized onion and roma tomatoes

Portobello Sliders
mini mushroom burgers with Asiago cheese on rosemary buns

Provencal Tartlets
confit of heirloom tomato tartlets with Pernod cream

Caprese Pipette
cherry tomatoes, basil and a liquid blend of mozzarella

Roasted Peewee Potatoes
sea salt roasted heirloom fingerling potatoes, passed in paper cones

Garlic and Gorgonzola Mashed Potato Cigars
Idaho potatoes and blue cheese in crispy phyllo pastry with chive crème fraîche

Sweet Basil Beignet
crispy, warm fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce

Vermont Grill
grilled Vermont cheddar cheese sandwiches with vine-ripened tomato

Smoked Gouda Tart
Gouda cheese and toasted pine nuts baked in a mini tartlet with Granny Smith apple compote

Specialty Stations

Enhance your evenings cuisine with a specialty station! The following are are sampling of specialty stations that Chef's can provide.

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, feta 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

Mediterranean Shawarma Station

Fresh warm flatbreads with choice of: House-made Falafel Patties, Marinated Lamb Skewers, Spiced Chicken
Served with an array of toppings including,Lettuce, sliced red onions, chopped tomatoes, red bell peppers, chopped cucumbers,T zatziki, garlic aioli, tabouli and Omni’s house-made Chickpea hummus