Wedding Rehearsal Dinner Catering

Rehersal Dinner Catering

Rehersal Dinner Catering

With all of the effort of planning your wedding day, the last thing you want to do is spend hours planning the rehearsal dinner. The experienced team at Tate and Tate Catering will help you plan all of your wedding rehearsal dinner details. We  will assist you with coordinating the room setup, menu selections and fine points. No fuss. No stress.

 

One Entree Rehearsal Dinner

$13.95 Per Person, 10 Person Minimum

Pricing does not include service & delivery fees

  • Appetizers – Please Choose Two:
    • Shanghai Chicken Skewers
    • Vegetable Crudités with Roasted Red Pepper Dip
    • Seasonal Fresh Fruit Platter
    • Traditional Cubed Cheese Platter with Handmade Crackers
    • Roasted Vegetable Buttercrust Tartlets
  • One Entree (Please scroll down for Entree Selections)
  • Garden Salad with Two House Dressings
  • Seasonal Hot Vegetable
  • Bread & Butter
  • A Dessert

 

Two Entree Rehearsal Dinner

$15.95 Per Person, 10 Person Minimum

Pricing does not include service & delivery fees

  • Appetizers – Please Choose Two:
    • Shanghai Chicken Skewers
    • Vegetable Crudités with Roasted Red Pepper Dip
    • Seasonal Fresh Fruit Platter
    • Traditional Cubed Cheese Platter with Handmade Crackers
    • Roasted Vegetable Buttercrust Tartlets
  •  Two Entrees (Please scroll down for Entree Selections)
  • Garden Salad with Two House Dressings
  • Seasonal Hot Vegetable
  • Bread & Butter
  • A Dessert

 

Rental of real dinnerware is available and can be coordinated by Tate and Tate Catering. Real dinnerware requires service personnel to be present.

For more casual rehearsal dinners, please refer to our BBQ selections or our casserole offerings.

DF = Dairy Free, GF = Gluten Free

FISH SELECTIONS

Maple Brined and Smoked Salmon (DF, GF) (+$1.00 / Person)
Filet of salmon brined in lemon, garlic, maple syrup and other flavorings. The fish is pan seared to a smoky finish, which creates a beautiful crisp glazed surface. Mango glaze.

Chinook Salmon in Four Peppercorn Crust
During his time as Executive Chef of the Heathman Hotel in downtown Portland, Oregon, this dish became a signature hallmark for Chef Tate. Salmon filets are topped with a mixture of garlic, lemon and black pepper, that when broiled, forms a savory crust. Served with a reduction of white wine and white wine vinegar seasoned with garlic, black peppercorns, shallot, fresh thyme and finished with Eberhard’s cream and butter.

Broiled Chinook Salmon with Roasted Yukon Potatoes and Grilled Vegetables (GF) (+$1.00 / Person)
Fresh, Oregon coast salmon fillet broiled with lemon and fresh chives. Served on a bed of grilled
seasonal vegetables, roasted Yukon potatoes. Seasoned with a light, basil vinaigrette.

CHICKEN SELECTIONS

Chicken, Cheese and Red Bean Enchiladas (GF)
To make them more vegetable friendly, a medley of sautéed squash, bell peppers, mushrooms, tomato, onions and red beans are included in these chicken enchiladas. Finished with a simmered red chili sauce and topped with pepper jack and cheddar cheeses.

Green Chili Chicken Enchiladas (GF)
Corn tortillas filled with chicken breast, sweet peppers, tomato, sour cream and almonds. Finished with a unique green picanté sauce made of fresh roasted peppers and tomitillos.

Chicken Picatta
Chicken breast pounded thin then dipped in seasoned flour then brushed with a light egg wash. Seasoned with fresh herbs and parmesan cheese then quickly browned in olive oil. The chicken finishes cooking in the oven and is then garnished with a lemon flavored sauté of onion, caper and mushroom.

Baked Penne Pasta with Chicken
Penne Pasta cooked al dente, blended with chicken breast, grilled eggplant and seasonal vegetables. All wrapped in a cream sauce redolent of asiago, mozzarella and parmesan.

Shanghai Honey Glazed Chicken (DF)
One of George’s signature delights. A special blend of oriental marinade and honey glaze over broiled lean chicken. Served atop a bed of oriental vegetables and lightly curried rice.

Sautéed Chicken with Polenta (GF)
Cubed breast of chicken marinated in dry marsala, sautéed in olive oil with mushrooms, ham and onion. Finished with a light cream sauce of marsala, basil and oregano. Served with Polenta.

Chicken Santa Fe (GF)
Chicken seasoned with chili peppers, grilled and dressed with a smoky red enchilada sauce, finished with pepper jack and cheddar cheeses. Served over a bed of red beans and sautéed summer squash.

BEEF AND PORK SELECTIONS

Classic Lasagna
Hand made pasta layered with roasted vegetables, fresh tomatoes, ricotta, mozzarella and parmesan cheeses. The Bolognaise sauce is seasoned with oregano and perfectly finishes this dish.

Vegetarian Lasagna
The perfect dish for those late summer roasted vegetables. Summer squash, eggplant, spinach, and fresh local tomatoes coated with a vegetable tomato sauce seasoned with oregano. Pasta is hand made and fresh. Ricotta, mozzarella and parmesan cheeses are layered throughout.

Smoke Roasted Pork Enchiladas in Red Chili Sauce (GF)
Slow roasted pork tenderloin seasoned with peppers and chilies, and wrapped in flour tortillas. Finished with a sauce of simmered dried Ancho chilies, tomato and just a touch of cocoa.

Beef Scotch Tender Braised in Red Wine (DF, GF)
This is an unusual, but versatile cut of beef often used for sauerbraten or pot roast for its leanness. The beef is simmered slowly with hearty vegetables and a good brown stock. The strained stock is then reduced with a deep red wine and further thickened by a brown roux. This dish is finished with
roasted russet potatoes, and more seasonal vegetables.

Beef in Marsala or Red Wine (GF)
Sliced top sirloin sautéed with mushrooms in a rich Marsala demi glace. Served on a bed of rice pilaf.

Classic Beef Stroganoff
A sauté of tender, cut top sirloin and mushrooms. Seasoned with red wine, garlic and onion, then served over hand made pasta. Dressed with a rich brown sauce touched with a taste of Eberhard’s sour cream.

        Roast Pork Loin with Mustard Rosemary Crust (DF, GF)
This pork loin is seasoned with mustard, garlic and black pepper before roasting. Served on a bed of                  sautéed apples with a drizzling of seasoned pan juice from the roast.

 

**Delivery setup / pickup and service fees apply and are billed separately**