Private Event/Boutique Catering
Onsite and Offsite Private Event and Boutique Catering Services
If your idea of a celebration revolves around good Food, Wine, ambiance, and company then you have come to the right place. Corporate clients, wedding couples, and everyone in between come to us for a truly extraordinary culinary experience to complement their intimate event. We offer multi coursed dinners and social gatherings for small groups celebrating success, love or friendship for an evening or afternoon. People search us out for their most special intimate events because they want an extraordinary culinary experience that will bring everyone together in a way that a much larger event can’t.
We enjoy working closely with our clients, providing outstanding customer service, competitive pricing, and delicious specially curated seasonal menus ensuring that your event is smooth, flawless and exceeds expectations. Our Private Chef and Catering experiences are backed by years in love with the industry, guaranteeing unmatched quality of food and service and a reliable team of professionals by your side.
Events we love to cater
Holiday Parties
Milestone Birthday Parties
Client Appreciation Events
Rehearsal Dinners
Wedding Receptions
Fundraising Events
Coursed Dinner Parties
Wine Release Events
Garden Parties
Afternoon Tea Party
Corporate Team Building
Memorial Services
To allow our chefs to curate the most inspired and seasonal dishes the Menu below is a Sample of some of the items we have created for previous events. We customize every menu just for your event and seasonal availability which allows our Chef’s creativity and spontaneity while browsing the local small specialty markets and farmstands in the area. We take great pride in our local, sustainable farm to fork ideals and only bring the best our farmers and artisans have to offer to your table and event.
Hors d’oeuvres
(Passed or Stationary)
Chili Spiced Seared Scallops with an Avocado Crema
Tuna Tartare with Sriracha Avocado Mouse in Wonton Cup with Soy Ginger Drizzle
Peruvian Red Snapper Ceviche with Fried Plantain Chip
Grilled Shrimp Cocktail with Smoked Tomatillo Sauce
Corn and Crab Salsa on Fried Green Tomato
Crabcake Poppers with a Spicy Lemon Aioli
Filet Mignon Bites with Whipped Blue Cheese and Red Wine Glaze
Pistachio and Herb Crusted Lamb Lolli Chops
Maple Ginger Glaze Crispy Pork Belly
Carpaccio di Manzo Lemon Truffle Mustard
Chilled Dill Pernod Crab Salad in Toasted Croustades
Smoked Duck Confit with Blackberry Balsamic BBQ on Grilled Crostini
Mushroom Walnut Pate’(Faux Gras) with Garlic Butter Toast Points
Artisan Grazing Boards
Local and French Style Cheeseboard with Homemade Jams and Spread, Seasonal Fruits, Spiced Nuts, Artisan Crackers and Grilled Crostini
Mediterranean Crudité Grilled Seasonal Vegetables with Dips such as Green Goddess, Roasted Beet Yogurt, Muhamarra, Seasonal Hummus
Old World Charcutiere with a selection of Smoked and Cured Meats, Cheeses, Olives, Pickled Vegetables, Dried Fruits, Nuts, Homemade Spread, artisan crackers and grilled Crostini
First Course
Ferrano Salad Mixed Baby Greens, Cherry Tomatoes, Dried Cherries, Toasted Sunflower Shaved Rainbow Carrots, Parmigiano Reggiano and Aged Balsamic Vinaigrette
Strawberry and Roasted Beet Salad with Goat Cheese Croquettes, Candied Pecans and Pickled red Onion with Champagne Citrus Vinaigrette
Charred Blood Orange and Burrata Salad with Toasted Pistachios and Pinot Grigio Vinaigrette
Shrimp and Champagne Bisque with Gruyere Cheese
Sweet Corn and Crab Chowder with Crispy Lardons and Basil Oil
Garden Gazpacho with Cilantro Crema
Creamy Mushroom Bisque with Crispy Wild Mushrooms and Brie
Second Course
Apricot and Ginger Glazed Salmon with Carolina Gold Rice Pilaf and Brown Butter Sauteed Green Beans
Panko and Herb Crusted Halibut with Parmesan Risotto and Grilled Asparagus’
Pan Seared Scallops with Lemon Caper Beurre Blanc Creamed Corn Polenta and Fennel Slaw
Crispy Seared Duck Breast with Cherry Cognac Jus Wild Rice and Sweet Potato Pilaf with Pecans and Roasted Brussel Sprouts
Cast Iron Filet Mignon with a Blue Cheese Horseradish Sauce Robuchon Style Mashed Potatoes and Poached Green Beans
Grilled Lamb Chops with Mint Chimichurri , Sundried Tomato Risotto
Roasted Broccolini
Cidar Glazed Bone in Dbl Thick Pork Loin Chop Apple Onion Chutney and Maple Bourbon Whipped Butternut Squash and Broccolini
Grilled Jerk Marinated Tofu and Plantains with Mango-Pineapple Salsa and Red Beans and Rice
Dessert Course
Limoncello and Blueberry Cheesecake with Walnut Crust
Bruleed White Chocolate Cheesecake
Flourless Belgium Chocolate and Bourbon Torte
Mexican Chocolate Tart with Espresso Whipped Cream
Bailey’s Irish Cream Panna Cotta
Mixed Berry Clafoutis with Lavender Whip Cream
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Date: Wednesday, October 23