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.
Poached Gulf Shrimp with Cocktail Sauce
East Coast Oysters on the Half Shell
Spicy Tuna Tartare with Coconut Crunch
Salmon Rillette on Toast
Smoked Salmon with Pickled Cucumber and Kimchi Crème Fraiche
Beef Tartare with Potato Crisps and Sauce Gribiche
Chicken Liver Mousse with Crispy Shallots and Red Wine Syrup
Beef Tenderloin Crostini with Horseradish Aioli
Vegetable Frittata with Red Pepper Aioli
Add American Sturgeon Caviar
Maine Lobster Profiterole
Goat Cheese Gougere
Tea Sandwiches please choose 3 selections (Chicken Salad, Proscuitto-Arugula-Provolone, Smoked Salmon-Watercress, Cucumber-Dill Cream Cheese, Ham or Tuna Salad)
Bruschetta please choose 1 selection
(Tomato-Basil, Beet-Goat Cheese, mushroom, Rapini-White Bean, Roasted Pepper-Olive)
Roasted Asparagus with Proscuitto and Aged Balsamic
Fois Gras Torchon on Country Toast
Chicken Salad on a Crispy Wonton
Deviled Eggs with Smoked Paprika Dust
Baked Oysters with Leek Fondue
Maryland Style Crab Cakes with Remoulade Sauce
Rosti Potatoes with Smoked Salmon, Crème Fraiche and Caviar
Max Meatballs with Marinara, Parmesan, and Basil
Roast Chicken Brochette with Grilled Lemon Aioli
Beef Satay with Chimmichurri
Gulf Shrimp Skewer with Romesco Sauce
Petit Grilled Cheese Sandwiches
Mini "Tacos" (open-face bite)
please choose 1 selection (Pork Belly, Fish, Steak, Chicken, or Vegetable)
Assorted Mini Quiche
Button Mushrooms with Spinach, Feta, and Bacon
Crispy Spring Rolls (Duck or Vegetable)
Arancini with Marinara, Parmesan, and Basil
Fried New Potatoes with Feta and Romesco
Lamb "Lollipops" with Minted Mustard Sauce
Duck Confit and White Bean Crostini
Polenta Fries with Smoked Paprika Aioli
Buttermilk Fried Chicken with Black Pepper-Maple Aioli
These stations include some menu options but please do not feel limited by these selections as the possibilities are endless.
Price per Person: Minimum of 20 people and three stations.
All Buffets Include: White and Wheat Rolls with Butter Choice of Salad, Served or on Buffet Coffee and Tea Station
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.
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.
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.
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