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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.
hor d'oeuvres
STATIONARY APPETIZERS
priced per person
seafood
cheese & meat
cheese & meat
vegetarian
vegetarian
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
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
CUSTOM BUFFETS
buffets
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
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
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
dessert coffee + tea
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
GENERAL INFORMATION
general information
General Information
Rentals
Max Rochester will provide all plates, flatware, glassware and linen for onsite events up to 175 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 administrative costs. Additional labor charges will apply for 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
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