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Dear Friends,
In the pages to follow, you will find an array of unique and
tantalizing
hors d’ oeuvres, appetizers, soups, salads, entrée’s, breads
and desserts. You may
create your own special menu or we can assist you in doing so.
It may be as simple as hors d’ oeuvres for a cocktail party,
outdoor
barbecue, family or church gatherings, bridal or baby showers,
graduations,
corporate events, or an elaborate sit down dinner for up to
350 of your guests.
Sweetwater Catering is a full service catering company. We can
provide
china, linen, glassware, tables, chairs, tents, wait staff,
bartenders, event set-up,
consultation, or we have our drop-off service that is
available.
Sweetwater Catering uses only the freshest & highest quality
products
available. We take great pride in presentation and preparing
all our hors d’
oeuvres, appetizers, salads, dressings, entrée’s, breads &
desserts from scratch.
Thank you for considering Sweetwater Catering! Serving all of
Northern
Michigan since 1984.
Bon Appetit,
Matthew & Linda Waterman
Chefs/Proprietors
Website Navigation Menu
Click On a Category to View
SWEETWATER CATERING
Hors d’ oeuvre Selections
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Hot
Bacon Wraps with
Water Chestnuts, Shrimp
Sea Scallops or
Chestnuts & Almonds
Spinach Triangles
Parmesan Artichoke
Tartlets
Chicken Sate with
Oriental Glaze
Parmesan Onion
Tartlets
Marylyn Crab Cakes
with Pommery Sauce
Mushroom Leek
Tartlets
Bacon Chutney
Peanut Butter Canapes
Handmade Meatballs
with Sweet & Sour Sauce or Swedish Mushroom Sauce or Honey BBQ Sauce
Back Rib Fingers
with Honey BBQ Sauce
Mushroom Cap
stuffed with Spinach & Feta Cheese
Chicken Wings
Spicy, BBQ or Herb
Brie & Raspberry
En Croute
Stuffed Baby Red
Potatoes
Mini Vienna's in
Jack Daniels BBQ Sauce
Mini Chicago Style
Pizza
Feta & Sun Dried
Tomatoes Encroute
Crab & Brie in
Phyllo
Mini Vienna En
Croute
Ricotta Pesto
Tartlets
Kielbasa Medallion
with Bourbon BBQ Sauce
Portabella
Bruchetta with Extra Virgin Olive Oil
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Cold
Celery Boats with
Boursin Cheese
Cucumber Rounds
with Boursin Herb Cheese
Cherry Tomatoes
filled with Cherry Chicken Salad
Garden Vegetable
Medley Tartlets
Belgian Endive
filled with Seafood Salad
Prosciutto Wrapped
Melons
Petite Sandwiches
- Ham, Honey Roasted Breast of Turkey or Roast Beef - on Silver
Dollar Herb Rolls
Beef Tenderloin of
Beef on Silver Dollar Herb Rolls
Petite Quiche, Assorted
Filo Shells filled
with Shrimp Salad, Chicken Salad or Herb Cream Cheese
Puffed Pastry
Parmesan Garlic Twist
Canapes with
Boursin Cheese, Smoked Whitefish or Norwegian Salmon
Gulf Shrimp
Cocktail with Zesty Red Sauce or Island Mango Sauce
Country Truffle
Pate on French Bread with Cornishons
Quesadillas with
Black Beans $ Chicken |
PRESENTATION, DIPS AND SPREADS
Shrimp Pineapple Tree with Cocktail Sauce
Smoked Whitefish Presentation with Assorted Cracker
Selection
Smoked Norwegian Salmon Presentation with capers, red
onions & eggs
French Brie with Fruit Glaze & Cracker Selection
Seven Layer Mexican Dip with Tortilla Chips, Fresh
Salsa
Smoked Whitefish Spread with Cracker Selection
Hot Artichoke & Crab Dip with Cracker Selection
Fresh Guacamole with Tortilla Chips
Crudités with Garden Herb Dip
Fine Cheeses & Fresh Fruit
Note: Most items may be purchased by the dozen or per person
if more than 3 items.
Minimum orders may be required.
Presentation prices are based on number of servings.
BACK TO CATEGORY MENU
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Starters / Appetizers
Shrimp Cocktail
Jumbo, poached and
chilled shrimp, served with a zesty Cocktail sauce or Island Mango
Sauce and Lemons
Escargot En
Croute
Baked with garlic
butter, feta cheese, scallions in a flaky puff pastry served with
French bread.
Feuillete Au
Fromage
Herb Boursin,
fontina cheese baked in a puff pastry
Seafood Cakes
Maryland crab,
scallops, shrimp with Lemon Dill Burre Blanc
Country Truffle
Pate
Served with
cornishions, Dijon mustard & French bread
Smoked
Norwegian Salmon
Served with red
onions, capers, eggs & cracked selection
Vine Ripe
Tomatoes
Served with fresh
mozzarella, Sweet Basil, drizzled with 8 year ol Balsamic
Vinaigrette (Seasonal) |
BACK TO CATEGORY MENU
Soups
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Hot
French Onion
Seafood Chowder
Wild Morel Mushroom
Shrimp Bisque
Potato Leek
Roasted Corn& Redskin Potato
Chowder |
Cold
Gazpacho
Vichyssoise |
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SALADS
Sweetwater Salad
Romaine, baby greens, orange segments, strawberries, dried
cherries, red onions, glazed almonds and White Balsamic Strawberry Vinaigrette
Garden Salad
Crisp mixed greens with garden vegetables with Herb & Spice
Vinaigrette
Caesar Salad
Crisp romaine with the classic dressing, homemade garlic
croutons and Reggiano Parmesan
Baby Spinach Salad
Red bell peppers, crisp bacon, mushrooms, sprouts, red onions
& eggs with Russian or Warm Bacon Dressing
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BACK TO
CATEGORY MENU
Entrée's
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POULTRY
Breast of Chicken, sautéed, with Sauce of your Choice
Oscar with Sauce Béarnaise
Dijon
Marsala
Cordon Bleu
Au Fresh Herbs
*Breast of Chicken Hemingway*
with leeks, apples, cranberries
BEEF
Tenderloin of Beef, char-grilled or whole roasted with List of
Sauces
Béarnaise
Morel
Chasseur
Au Povire
Roasted Prime Rib with Au Jus
VEAL & LAMB
Veal Chasseur
Demi, tarragon, tomato concasse, Gorgonzola cheese
Veal Oscar with Sauce Béarnaise
Veal Marsala with Morels
Veal Sausalito
Demi-glace, dried tomatoes, cashews & Monterey Jack Cheese
New Zealand Spring Lamb, pan seared & oven roasted, Au Fine Herbs
FRESH FISH & SEAFOOD
Whitefish with Lemon Dill Burre Blanc
Whitefish with Potato Herb Croute
Whitefish Grenoble
Walleye with Lemon Dill Burre Blanc
Walleye with Potato Herb Encroute
Walleye Grenoble
Filet of Sole stuffed with Seafood, Sauce Hollandaise
Shrimp Scampi
Shrimp Jambalaya
Shrimp with Seafood stuffing, Sauce Hollandaise
PASTA
Chicken & Fresh Sweet Basil
Chicken Alfredo
Seafood
Chicken Pesto
Chicken Primavera
Primavera Alfredo
(Penne, Ziti, Linquini, Tortellini or Fettuccini may be used for
above pasta entrée’s)
*MOST MENU ITEM’S MAY BE USED FOR BUFFET OR HORS D’ OEUVRES
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BACK TO CATEGORY MENU
DESSERTS
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*Freshly Made*
Chocolate Truffle Torte
Tiramisu
Carrot Cake
Normande Apple Pie
Pecan Pumpkin Tart
Lemon Mist Torte
Fresh Berry Shortcakes
Meringue Nests with Ice Cream
(Hot Fudge or Strawberries, Raspberries, Blueberries)
Key Lime Tart
Lemon Roll with Chocolate Dipped Strawberries
White Chocolate Mousse Cake with Raspberry Sauc
Nectarine Shortcakes with Raspberry Sauce
Poached Pears, Strawberry or Raspberry Sauce
Praline Cheesecake with Almond & Caramel
Heath Bar Cheesecake
California-Style Cheesecake with choice of Fresh Fruit Sauce
Granny Smith Apple & Cranberry Crisp
Strawberry & Blueberry Clouds
(petite meringue nests filled with whipped cream, fresh strawberries
& blueberries)
Blueberry Cobbler
*Fruits – Seasonal
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MINIATURE PASTRIES
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Pecan Tart Squares Chocolate Truffle Squares
Lemon Squares
Mini Truffle Tartlets Éclairs |
Freshly Baked Assorted Cookies
Carrot Cake Squares
Petit Fours Cannoli (White & Dark Choc.) |
Cream Puffs
Cream Cheese Tarts
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BREADS FRUIT BREADS
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French Baguettes
Honey Wheat
Silver Dollar Rolls
Parker house Rolls
Croissants
Sourdough Boule
European Grain Batards
Sweet Yeast Herb Rolls |
Blueberry Pecan
Herb Cranberry Lemon
Lemon Walnut
Orange Poppy seed
Petite Spice with raisins & walnuts
Assorted Mini Muffins
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BACK TO CATEGORY MENU
COMFORT CUISINE
SALADS
Classic Caesar
Garden Salad
Cole Slaw (Creamy)
Sweetwater Salad
( Mixed Greens,
oranges, cherries, red onions, glazed almonds, with
White Balsamic Strawberry Vinaigrette)
Potato Salad
Fresh Fruit
Salad
Pasta Primavera Salad
Vine Rip Tomatoes,
sliced, with Fresh Basil & Balsamic
Vinaigrette
*All salads
are freshly made
ENTRÉE’S
Shepherd’s Pie
Chicken Tetrazzini
Beef Burgundy
Southern Fried Chicken
Lasagna
Roasted Herb Chicken
BBQ Pork Back Ribs
Country Meat Loaf
Beef Stroganoff
POTATO & RICE
Whipped Cheesy Potatoes
Scalloped Potatoes
Baby Red Skin Potatoes
Twice Baked
Rice Pilaf
DESSERTS / BREADS
| Desserts
Freshly Baked Cookies
Freshly Baked Blueberry Pie
Key Lime Pie
Brownies
Lemon Bars
Strawberry Shortcakes |
Breads
Silver
Dollar Herb Rolls
European Grain Batards
French or Sour Dough Batards
Yeast Soft Rolls
Garlic & Herb Batards |
Above items will be priced per person based on menu.
Desserts will be priced by the piece.
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