“Helga’s turned my small budget into a beautiful wedding banquet!”

Laura Phelps

“Thank you! My mother was thrilled with everything you all did for her party. The wonderful menu was delicious and received rave reviews.”

E. P., McLean, VA

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Sit Down Dinners

Option 1 | Option 2 | Option 3


Option 1

$41.75 per person

Hors D'oeuvres Passed on Silver Trays:

  • Jumbo Peruvian Shrimp served on a bed of fresh seaweed with cocktail sauce
  • Cajun Duck Bites with Creole Sauce
  • Miniature Spinach and Mushroom Strudel with Roasted Red Pepper Sauce

First Course:

  • Sun-dried Tomatoes and Mozzarella wrapped in Prosciutto

Second Course:

  • Escargots tossed in Fresh Tomato Fettucini

Entree:

  • Chateaubriand: Succulent Beef Tenderloin with Sauce Bernaise
  • Baby Vegetables tossed in Lemon Butter
  • Wild and White Rice Medley with Shitake Mushrooms

Dessert:

  • Bonaparte Pastry Basket filled with White Chocolate Mousse served on a bed of Fresh Raspberry Sauce
  • Freshly Brewed Coffee, Decaf, Tea

Option 2

$32.25 per person

Hors D'oeuvres:

  • Crudité basket of fresh crisp vegetables dramatically displayed with herb dip
  • An array of imported and domestic cheese and gourmet crackers garnished with fresh strawberries and grapes

Sit Down Dinner:

  • Your wine to be poured as guests are seated

Salad:

  • Mixed green mesclun salad of red and green oak lettuce, frisee, arugula, and radicchio tossed with fresh strawberries in balsamic vinaigrette
  • Rolls to be passed

Entree:

  • Grilled Cornish Game Hen served with Madeira sauce
  • Wild and White Rice Medley with cranberries
  • A colorful medley of julienne vegetables

Dessert:

  • Bourbon pecan pie
  • Freshly Brewed Coffee, Decaf, Tea

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image of game hens

Image of lamb

Option 3

$35.75 per person

Hors D'oeuvres Passed on Silver Trays including:

  • Red bliss potato baskets filled with sour cream and caviar
  • Filet mignon tidbits with Bernaise sauce

Rolls to be passed and wine poured as guests are seated

First Course (Pre-set):

  • Medallions of fresh sweet Maine lobster served on a bed of remoulade sauce

Entree:

  • Lamb Provencale: rack of lamb seasoned with fresh herbs and roasted to perfection served with fresh mint sauce
  • Couscous with spring onions and raisins
  • Ratatouille: French classic of eggplant, onions, zucchini and yellow squash simmered with tomatoes

Dessert:

  • A variety of miniature French pastries including Napoleans, fruit tarts and eclairs
  • Fresh strawberries dipped in dark and white chocolate
  • Freshly Brewed Coffee, Decaf, Tea

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image of strawberry tarts

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