Folker Raynolds, Executive Chef
Jayne Raynolds, Director of Catering
Silver Platter Entrées
Silver Platter Entrées, Inc., provides catering services, cooking classes, and cooking camps for the Treasure Coast. Whether you're hosting a gala or want to learn how to host a dinner party, Silver Platter Entrées is your Party Menu solution.
If you have a special request for your wedding menu we can easily accomidate you, we would love to prepare a special menu for your special day.
Our services are usually delivered using one of two methods, Table Service or Buffet.
For your planning needs our
Table Service includes: 2 Entrées, Salad, 1 Vegetable, 1 Starch, Bread Basket/Butter, Coffee and Hot Tea that you choose from the selections below.
For planning a Buffet you'll select 2 Entrées, Salad, 2 Vegetables, 2 Starches, Bread Basket/Butter, Coffee and Hot Tea
All events inlcude dishes, silverware, Glassware, Champagne Glasses and Cake Cutting.
Below are our basic menu selections for weddings, but do not think that you are limited to these selections.
Wedding Menu
Special Requests are easily met. We would love to prepare a special menu for your special day.
Sit Down Dinner - 2 Entrées, Salad, 1 Vegetable, 1 Starch, Bread Basket/Butter, Coffee and Hot Tea
Buffet- 2 Entrées, Salad, 2 Vegetables, 2 Starches, Bread Basket/Butter, Coffee and Hot Tea
All weddings inlcude dishes, silverware, glassware and cake cutting
Entrées
| Column A - $27.95 | Column B – Market Priced |
| Beef – Roasted with au jus (carving station) | Beef Tenderloin (CARVING STATION) |
| Beef Stroganoff | Beef Wellington (CARVING STATION) |
| Chicken Cordon Bleu | Chicken Oscar |
| Chicken in a Zinfandel-Peach Sauce | Chicken Sorrentino |
| Chicken in White Wine & Mushroom Sauce | Flounder with Crab Stuffing |
| Chicken Marsala | Lasagna - Five Cheese and Meat |
| Chicken Parmesan | Mahi-Mahi* |
| Chicken Picatta | Prime Rib (CARVING STATION) |
| Chicken with a Maple Bourbon Sauce | Salmon** |
| Ham - Honey Baked (CARVING STATION) | Seafood Newburg |
| Pork - Roasted with Stuffing | Shrimp – Stuffed or Scampi |
| Pork Scaloppini | Veal Marsala |
| Pork Tenderloin with a Bourbon-Mustard glaze | Veal Picatta |
| Tilapia - Lemon Butter or Parmesan Crusted | Veal Scaloppini |
| Turkey - Roasted | |
| Kitchen/Server Charge | Vegetable Choices |
| 1 server for every 25 people | Broccoli |
| First 8 hours - $150.00 | California Vegetables |
| Every hour after - $20.00 per hour | Carrots |
| Per Server | Corn |
| Kitchen Staff – 1-100 people – 2 staff | Green Beans or Peas |
| 101 – 250 3 staff | Sautéed Vegetable Medley |
| Indian Riverside Park – 3 Kitchen Staff | |
| House of Refuge – Add 5% | Starch Choices |
| Pasta | |
| Bar/Bartenders | Potatoes - Mashed |
| We have our liquor license and can | Potatoes - Parsley Red Bliss |
| provide a bar and/or bartenders | Potatoes Au Gratin |
| Rice – Herbed, Pilaf, or Yellow | |
| Linens | |
| We have a wide variety of lovely linens | Salad/Soup Choices |
| Tossed Salad | |
| Service Charge | Caesar Salad |
| 20% of food bill | Cup of Homemade Soup |
*A lemon-dill sauce or **mango salsa are two suggestions to top these delicious fish
Contact us in Port St. Lucie, Florida, to register for your Adult Cooking Class and/or your Children's Cooking Class, or to work with the Treasure Coast's finest catering service.