Every element of your wedding or event should be completely catered to you! This doesn't stop at the menu. We are a custom caterer and we tailor every event to make it exactly what you're looking for. Please contact our events manager begin designing a menu catered to your preferences and budget.

STATIONARY APPETIZERS

priced per person

seafood

seafood

RAW BAR

a variety of premium poached and seafood items including chilled crab, poached shrimp, oysters and seaweed salad. Raw bar selections are served on ice and are accompanied by crackers, cocktail sauce, aioli, mignonette, tabasco, and lemon wedges.

ICED GULF SHRIMP

chilled jumbo gulf shrimp on ice with cocktail sauce and lemon wedges

SMOKED FISH DISPLAY

smoked salmon, whitefish salad, smoked trout mousse with cucumber, dill, chopped hard cooked egg, cornichon and crispy toast

cheese & meat

cheese & meat

cheese & meat

FARMHOUSE ARTISAN CHEESE

served with assorted crackers and breads, nuts, fruit and dried fruits

FARMERS MARKET CRUDITE

a colorful array of crisp seasonal vegetables with bleu cheese dressing and hummus

TUSCAN BOUNTY

a selection of cured meats, cheeses, nuts, fruits, olives, mustards and chutney served with assorted crackers and breads

BRUSCHETTA DISPLAY

thinly sliced and toasted baguette served with a variety of seasonal spreads and dips. Choose three: tomato basil jam, roasted garlic hummus, artichoke parmesan, olive tapenade, wild mushroom and goat cheese

vegetarian

vegetarian

vegetarian

GRILLED VEGETABLES

a selection of grilled seasonal vegetables which may include squash, red onion, mushrooms, fennel, asparagus, red peppers. dip to include creamy balsamic, hummus and roasted garlic cream.

HOUSEMADE POTATO CHIPS & DIP

house made potato chips, beet chips, root vegetable chip served with a creamy frenchonion dip and char roasted eggplant dip.

MEZZE

Hummus, tabbouleh, falafel with tzatziki, babaghanoush, marinated olives, feta cheese, tomato cucumber salad and toasted pita

Hand Passed Hors d'oeuvres

Hand Passed Hors d'oeuvres

priced per dozen -minimum 3 dozen each

seafood

GULF SHRIMP poached, cocktail sauce
OYSTERS half shell with mignonette
SPICY TUNA TARTARE coconut crunch
SALMON RILLETTE on toast
SMOKED SALMON pickled cucumber, kimchi crème
fraiche
MAINE LOBSTER profiterole
CRAB CAKES marylandstyle, remoulade sauce
GULF SHRIMP SKEWER romesco Sauce
BAKED OYSTERS leek fondue
BABY POTATOES smoked salmon, crème fraiche, caviar

meat

BEEF TARTARE potato crisps, sauce gribiche
CHICKEN LIVER mousse, crispy shallots, red wine syrup
BEEF TENDERLOIN crostini, horseradish aioli
CHICKEN SALAD crispy wonton
MAX MEATBALLS marinara, parmesan, basil
CHICKEN BROCHETTE roasted, grilled lemon aioli
BEEF SATAY chimichurri
BEEF WELLINGTON
LAMB LOLLIPOPS with minted mustard sauce
DUCK CONFIT white bean crostini
FRIED CHICKEN AND WAFFLES black pepper aioli

vegetarian

DEVILED EGGS smoked paprika dust
ARANCINI with marinara, parmesan, and basil
NEW POTATOES fried, feta, romesco
SPANIKOPITA
GRILLED CHEESE petite sandwiches
GOAT CHEESE GOUGERE
POLENTA FRIES smoked paprika aioli
ASPARAGUS aged balsamic
VEGETABLE FRITTATA red pepper aioli

DINNER STATIONS

DINNER STATIONS

priced per person - minimum 20 people & three stations

salad

(choose two)

MIXED GREENS grape tomato, red onion, cheese, croutons
GREEK cucumber, tomato, red onion, vinaigrette
CLASSIC CAESAR parmesan, croutons
ARUGULA roasted red peppers, olives, pinenuts, ricotta salata
WEDGE bostonlettuce, blue cheese, bacon, green goddess dressing

taco

CARNITAS & CHICKEN BARBACO

guacamole, roasted tomato salsa, cilantro & onions, picked vegetables, cheese, shaved radish, lime crema, blue corn chips and flour/corn tortillas
add fish tacos
add roasted veggie tacos

pasta

(choose two)

FARAFALE rapini, white beans and garlic
MEZZE RIGATONI marinara and basil
TORTELENNI cheese and marinara
ORZO pepperoncini, tomato, onion, olive, feta
RAVIOLI vodka sauce
ADD meatballs and sausage

down south

CLASSIC SOUTHERN CUISINE

with a Max twist. andouille sausage en croute, jambalaya, fried chicken lollipops with spicy paprika aioli, jalapeno cheddar corn muffins, braised greens

carving

price dependent on selection

all carved items to include rolls and accompanying condiments

tenderloin of beef
sirloin of beef
house special corned beef
airline breast of turkey
spice crusted pork loin
glazed ham with brown sugar
leg of lamb

vegan

CHOPPED SALAD, VEGGIES +CHICK PEA PASTA

mixed chopped lettuces with kalamata, olives, crispy chickpeas, onion, oregano and balsamic vinaigrette. braised, kale with sweet potato medallions and caramelized onions. Riced mashed cauliflower, herbed baked tofu, pasta marinara

a taste of spain

EMPANADAS & CRISPY PAELLA CAKES

with shrimp, chorizo, and chicken. arugula tomato salad with shaved manchego, spicy pepitas, aged sherry vinaigrette

garbage plate

A ROCHESTER CLASSIC

hamburgers, red and white hots, baked beans, macaroni salad, chopped onion, mustard and of course... meat sauce.

bar-b-que

PULLED PORK & SPICED RUBBED CHICKEN

traditional sides including baked beans, coleslaw, braised greens, new potato salad, and cheddar biscuits

DESSERT COFFEE+TEA

DESSERT COFFEE+TEA

priced per person -minimum 20 people

mini desserts

An assorted variety which may include

GLAZED PETIT FOURS FRUITED TARTLET
ÉCLAIR
CANNOLI
TURTLE TARTLET
LEMON CURD TART
PRALINE RINGS
CHOCOLATE HAZELNUT SQUARES
RASPBERRY COCONUT SQUARE
CARROT CAKE SQUARE
CHEESECAKE BITES
TUXEDO STRAWBERRIES
CHOCOLATE CHIP COOKIE DOUGH POPS
PEANUT BUTTER CUPS
S'MORES

sweet stations

PIE BAR pie shots, hand pies and whole pies

CRUNCH AND MUNCH kettle corn, crispy treat bites, candied nuts, apple and banana chips, chocolate covered pretzels
STRAWBERRY SHORTCAKE strawberries, biscuits, whipped cream
SUNDAE BAR two types of ice cream with all the traditional toppings

coffee and tea

REGULAR COFFEE
DECAF COFFEE
HOT TEAS
MILK + SUGAR

CUSTOM BUFFETS

priced per person, minimum 25 people

choose one, two or more from any of the columns to create a personalized menu to meet your tastes and budget. Pricing dependent on selections...

salads

(choose from)

BABY GREENS grape tomato, cucumber, crouton, house vinaigrette
CLASSIC CAESAR garlic croutons, parmesan, creamy dressing
ARUGULA roasted red peppers, olives, pinenuts, ricotta salata
WEDGE boston lettuce, blue cheese, bacon, green goddess dressing
KALE red wine poached pear, candied seeds, gorgonzola, roasted shallot vinaigrette

sides

(choose from)

ROASTED VEGETABLE seasonal medley
MASHED POTATOES
FINGERLING POTATOES roasted, rosemary
CAULIFLOWER za'atar roasted
HARICOT VERT lemon butter sauce
CARROTS roasted,cumin scented
SOBA NOODLES soy ginger vinaigrette, napa cabbage, sesame seeds, green onion
HEIRLOOM GRAINS root vegetables, toasted hazelnuts, dried cranberries, herbs

pasta

(choose from)

MEZZE RIGATONI vodka tomato sauce, parmesan, crushed red pepper
TORTELONNI cheese stuffed pasta in marinara sauce
FARFALLE rapini, white beans, garlic, parmesan
BOLOGNESE
MACARONI + CHESE cavatappi, toasted bread crumbs, three cheese sauce
ORZO PASTA SALAD pepperoncini, sun-dried tomato, onion, olive, feta
RAVIOLI three cheese, tarragon emulsion

meat

(choose from)

SIRLOIN STEAK garlic and herb marinated
PESTO GLAZED CHICKEN BREAST
OVEN ROASTED CHICKEN lemon butter sauce
CHICKEN FRENCH- in lemon butter sauce
ITLIAN STYLE CHICKEN CUTLETS breaded with parmesan and lemon
BEEF TENDERLOIN sliced, aujus
STEAK PIZZAIOLA in tomato, pepper and onion sauce
HERB STUFFED PORK TENDERLOIN
BEEF BRISKET herb marinated, black garlic steak sauce

seafood

(choose from)

PAN ROASTED SALMON MEDALLIONS
MUSTARD + HERB CRUSTED TUNA marinated tomatoes + roasted peppers
TUNA STEAK AU POIVE roasted garlic and thyme chimichurri
SHRIMP SCAMPI garlic, butter, white wine
SEAFOOD NEWBURG fresh shellfish in rich, creamy seafood sauce

vegetarian

(choose from)

PASTA-LESS LASAGNA seasonal vegetables, creamed kale, provolone, basil
GNOCCHI baby vegetables, mushrooms, shaved parmesan, herb beurre blanc
ROASTED CAULIFLOWER STEAK red quinoa pilaf, cauliflower tahini puree, walnut-caper-raisin relish (vegan)
MISO GLAZED EGGPLANT baby bok choy, sweet potato, toasted sesame dukkah(vegan)
COUSCOUS STUFFED PEPPERS toasted pine nuts, herb tahini, shaved red onion, fine herb salad

SAMPLE BUFFETS

SAMPLE BUFFETS

BABY MIXED GREENS
grape tomato, cucumber, crouton, house vinaigrette

FINGERLING POTATOES
roasted with rosemary

HARICOT VERT
lemon butter sauce

MACARONI + CHEESE
Cavatappi, toasted breadcrumbs, three cheese sauce

SIRLOIN STEAK MEDALLIONS
garlic and herb marinated

OVEN ROASTED CHICKEN
lemon butter sauce

CLASSIC CAESAR SALAD
garlic croutons, parmesan and creamy dressing

GREEK SALAD
with crispy quinoa

MASHED POTATOES TORTELONNI
vodka sauce, parmesan, crushed red pepper

BEEF TENDERLOIN
sliced with horseradish

PAN ROASTED SALMON
mushrooms, haricot vert and soy vinaigrette

THE BAR

THE BAR

packages priced per person

soda, juice and water

assorted soft drinks, sparkling and spring waters, fruit juices

2 Hours
3 Hours
4 Hours
5 Hours

wine, beer and soda

2 Hours
3 Hours
4 Hours
5 Hours

priced per person -unlimited consumption


full call bar

call liquors, red and white wines, domestic and imported beers, assorted soft drinks and fruit juices

2 Hours
3 Hours
4 Hours

Call brands: Svedka vodka, Beefeater gin, Bacardi and Captain Morgan rums, Sauza Tequila, DewarsScotch, Seagrams 7, Jack Daniels and Jim Beam

full bar, premium brands

Premium liquors, red and white wines, domestic and imported beers, assorted soft drinks and fruit juices

2 Hours
3 Hours
4 Hours

Premium brands: All call products PLUS Grey Goose vodka, Titos, Bombay Sapphire gin, Patron Silver tequila, Makers Mark bourbon, JW Red and Crown Royal.

priced per person -unlimited consumption

cordials available upon request.
no shots are permitted

consumption bar

pay only for beverages consumed. host can choose to assign a limit of any amount or type of beverage

cash bar*

guests pay for their individual beverages


wine service



red and white wine to be offered tableside to guests during dinner service, opened only as needed



sparkling wine toast




no outside liquor is ever permitted all beverages consumed during an event MUST be purchased at MAX

General Information

Rentals

Max Rochester will provide all plates, flatware, glassware and linen for onsite events up to 200 people. If additional rentals are necessary, Max Rochester will work with you to make sure they are ordered to your specifications. If other supplies are needed such as audio visual, tents, tables and chairs, our well versed references will be standing by. Rental costs will be applied to the client's final bill. If you have any questions regarding this, please contact your event coordinator.

Operations Charge, Labor Fees and Tax

An operations charge of 20% is automatically added to your invoice. This is not a gratuity but does cover all labor and administrative costs. Additional labor charges may apply for offsite events and chef attendants. Bartender fees will apply if bar is requested for cash sales only.

All food, beverage and operations charge are subject to 8% state and local taxes unless documented proof of exemption is provided. Should your organization be tax exempt, we will need advanced notice and a copy of your tax exempt form for our records.

Outside Food and Beverages

Max Rochester is responsible for the quality and freshness of the products we serve to our guests. With the exception of specialty desserts, all food served at our establishments must be prepared by our staff. If you care to bring in a cake, a slicing and plating fee of $2.50 per person will apply. All cakes must come from a licensed bakery. Food may not be taken off the premises after it has been served.

Guest Count

A guaranteed guest count is to be submitted 5 days prior to the event. If there is a change in the count please contact your event coordinator who will try to accommodate the changes if guest counts increase. This count is a guarantee and not subject to reduction if your guest count decreases.

If you choose to have a choice of entrée for more than 20 guests, it is the client's responsibility to provide place cards which notate entrée selections. A table outline including entrée selections is also required. Final entrée counts are to be submitted two weeks prior to the event.

Cuisine

Menu items and prices are subject to change based on season, availability and market fluctuations. To ensure the quality of your event, not all menu items will be available at certain offsite locations.

Payment

In order to ensure event, a credit card must be kept on file. Fifty percent (50%) of estimated total is due 2 weeks prior to the event. Final payment of the remaining fifty-percent (50%) will be billed and paid for 1 week prior to the day of the event. Additional charges/incidentals are due upon completion of the event. This can either be paid via credit card, cash or personal/corporate check. In the event that the host leaves without finalizing payment, the remainder will be automatically charged to the credit card on file. Should prior payment arrangements exist, they must be approved by management prior to the function