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Grande Classic Menu

If you are planning an elegant event requiring food for the sophisticated palette, Riteway Catering has the perfect menu options for you. From an oven baked herb crusted salmon to a smoked center cut pork loin medallion, your guests will be impressed with fine cuisine you have provided.

Steak Louie: Grilled beef tenderloin lightly seasoned and cooked to perfection and topped with fresh lump crab meat and drizzled with velvet sauce, served with quartered parsley buttered new potatoes and seasonal vegetable – Call For Market Price

Herb Incrusted Prime Rib: Oven Roasted or slow smoked to a perfect temperature and topped with natural pan au jus sauce with baked potato and seasoned vegetable (carving station) – Call For Market Price

Stuffed Chicken Scaloppine: Chicken breast stuffed with wild mushroom and sage stuffing, baked and browned to perfection and topped with marsala sauce and served with seasonal vegetable – Call For Market Price

Sonoran Rubbed Turkey Breast: Nicely seasoned turkey breast slow oven roasted and topped with a cranberry relish and turkey gravy with wild rice and seasonal vegetable – Call For Market Price

Catch of the Day: Grilled or Baked fish lightly seasoned and topped with roasted poblano cream sauce and served with orzo pasta and seasonal vegetable – Call For Market Price

Grilled Pork Tenderloin: Tenderloin marinated to perfection with a brown sugar maple rub grilled and topped with a sautéed granny smith apple relish and served with a Moroccan couscous and seasonal vegetables – Call For Market Price

All dinners include dinner salad and rolls.

Prices based on 50+ sized events. Prices do not include servers or an on-site chef.

Riteway Catering Company, Phoenix, Arizona offers, off site catering, event planning, custom menus, full services, corporate, and private parties, specialize in smoked, grilled, roasted food items. We provide private and corporate catering throughout Arizona including Phoenix, Scottsdale, Mesa, Paradise Valley, Chandler, Glendale and Tucson.

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