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Special Event Catering

Our special event menu features a sampling of items for cocktail receptions, dinner parties, wine & cheese tastings and more. Use this menu as a starting point and then consult with our chef to create exactly what you’re looking for. For pricing and ordering information, email Christina or call her at: (630) 584-0045 x24.

Cold Hors d’oeuvres

Tomato Basil Bruschetta
Shelled Jumbo Shrimp
with Cocktail Sauce
Goat Cheese & Sun-dried Tomato Crostini
Smoked Salmon Rosettes
on Pumpernickel
Belgium Endive with Boursin Cheese & a Berry
Poached Salmon Medallions
with Cucumber Dill Sauce on Toasted French Bread
Tuna Tapenade
Chocolate Dipped Strawberries

Hot Hors d’oeuvres

Asparagus Tips wrapped in Puff Pastry with a Poppy Seed and Orange Vinaigrette
Lobster Risotto Balls
Baked Artichoke Parmesan on Toasted Cocktail Rye
Beef Tenderloin Brochette marinated in Olive Oil, Garlic and Fresh Herbs
Spicy Thai Meatball Lollipop with a Sesame Peanut Sauce
Raspberry & Brie Bundles
Skewered Chicken & Pineapple with an Orange Glaze
Stuffed Mushroom Caps with Lump Crab Meat, Spinach with a Béchamel Sauce
Maryland Crab Meatballs with Cajun Mayonnaise
Beef Satay

Fresh Vegetable Crudités

Seasonal vegetables fresh from the market, displayed with ranch or bleu cheese dressing

Cheese, Cracker & Grape Display
Variety of cheeses with assorted crackers

Whole Poached Salmon
Whole poached smoked salmon with egg, capers, red onion served with sliced French bread

Soup and Salad

Tomato Bisque
Country Mushroom topped with Parsley
Potato Leek
Butternut Squash
Southwest Black Bean
Broccoli Cheddar
French Onion
topped with a Crouton
Cream of Asparagus
Cream of Wild Mushroom
Roasted Bell Pepper
with Eggplant
Baked Potato topped with Cheddar Cheese and Bacon

Dunham Woods House Salad
Baby mixed field greens with chef’s garnish and your choice of dressing

Caprese Salad
Beefsteak tomato, mixed greens, fresh buffalo mozzarella cheese with basil and balsamic vinaigrette

Classic Caesar Salad
Romaine lettuce topped with homemade croutons, parmesan cheese and anchovy filets

Baby Spinach Salad
Baby spinach leaves with hearts of palm, hard boiled egg, walnuts, tear drop tomatoes and crumbled goat cheese

Mission Fig Salad
Baby green, julienne granny smith apples, sliced figs and creamy vinaigrette

Gourmet Salad of Arugula
Poached pear, stilton and walnuts with a shallot vinaigrette

Grilled Asparagus Salad
Belgium endive, asparagus, mixed greens and walnuts in raspberry vinaigrette

Dinner Entrees

Roasted Chicken
Served with orzo pasta and vegetable du jour with a saffron sun dried tomato reduction

10oz Center Cut Pork Chop
Served with cranberry and apple compote with whipped potatoes, green beans and a red wine demi-glaze

Sautéed in a potato crust with lemon mustard jus and vegetable du jour

Sautéed Salmon
Served on a bed of fresh spinach with champagne sauce and a boiled potato

Grilled 10oz New York Strip Steak Au Jus
Served with vegetable and potato du jour

5 oz Petit Filet Mignon and Grilled Salmon
Accompanied with vegetable and potato du jour

5 oz Petit Filet Mignon with Two Jumbo Shrimp
Accompanied with whipped potatoes and vegetable du jour

7oz. Filet Au Jus
Accompanied with whipped potatoes and vegetable du jour

Classic Beef Tenderloin Wellington
Served medium rare with truffle sauce

Grilled Rib Veal Chop
Served with assorted wild mushrooms and thyme merlot sauce

Roasted Rack of Lamb
Served with ratatouille and natural rosemary jus


Crème Brule with Chef’s Garnish
Your choice of vanilla, chocolate or passion fruit

Baked Vanilla Cheesecake
Served with raspberry puree

Apple Caramel Sundae
Served with granny smith apples, golden raisins and cinnamon

Lemon Tart
Served with gelato

Martini Cobbler
Mixed berry cobbler topped with vanilla ice cream

Baked Alaska

Dark Chocolate Mousse Martini
Served with a fresh berry & a chocolate cigar

Baked Apple Tart
Served with cinnamon ice cream and vanilla bean crème anglaise