Executive Chef, Joseph Marchisotta, brings more than his exquisite dishes to the table at your catered event. He brings experience, expertise, and most importantly, passion. 

 

Hailing from the world-renowned Culinary Institute of America in Hyde Park, New York, Chef Marchisotta continued his training in celebrated institutions like Union Square Café, La Cote Basque, Aureole, and Restaurant Daniel.

 

He has delighted countless guests of catered events in some of the area’s most exclusive venues like the Waldorf-Astoria, the Helmsley Park Lane Hotel, and the country clubs at Brynwood, Westchester, and Nassau.

 

Now, his culinary prowess graces the plates of esteemed Delish New York clients and daily guests of the Delish Cafés. His embrace of local flavor and seasonal cuisine fit perfectly with the Delish philosophy, to provide more natural choices and support community and sustainability.

 

Enter the savory world of Chef Marchisotta’s creativity and you will feel the heart and soul he imbibes into each plate. Extend that spirit toward your guests and you will find his cuisine completes the formula of an event they will never forget.

SAMPLE MENUS

Hors D'oeuvres 

Hot

Almond Crusted Brie, Raspberry Balsamic Jam

Crab Cakes with Chipotle Remoulade

Braised Short Rib Tostada, Pineapple Red Pepper Relish and Aged NY Cheddar 

Pecan Crusted Chicken and Buttermilk Waffle with Maple Syrup 

Shrimp and Papaya Salad, Wonton Tuile, Mint and Lime 

 

Cold

Prosciutto Wrapped Asparagus, Grana Padano and White Truffle 

Sesame Crusted Tuna, Wonton Tuile, Teriyaki Glaze and Pickled Jalapeno 

Caramelized Onion Focaccia, Gorgonzola Dolce, Basil 

Mini Potato Pancakes with Sour Cream and Apple Chutney 

 

Stations

Asian Station

Asian Stir Fry with an assortment of Stir Fried Vegetables, Chicken, Beef

With Fried Rice & Mini Vegetable Egg rolls served in Asian to-go Boxes 

 

Slider Station

Classic Beef Sliders with NY Cheddar and Spicy Ketchup

Seared Tuna Sliders

Pulled Pork Sliders with Tangy BBQ

 

Chesapeake Bay Station

Crab Cakes

Scallop Cakes

Lobster Cakes

Served with a variety of sauces, Lemon Caper, Traditional Cocktail, and Remoulade

 

Banana Foster Station

Chocolate and Vanilla Ice cream

Topped with Caramelized Bananas & a Dark Rum Brown Sugar Sauce 

 

Donut Bar

Assortment of freshly made Mini Donuts with a variety of toppings

 

Buffet

Main Course:

Choice of 2:

Grilled Salmon Filet, Orange Soy Mirin Glaze, Stir Fried Snow Peas, Shiitake Mushrooms and Jasmine Rice 

Sliced Beef Tenderloin, Black Truffle Glaze served on a Parmesan Mascapone Polenta 

Seasonal Vegetable Tower, Eggplant, Yellow Squash, Portobello Mushrooms, Fresh Mozzarella Cheese with a light Pesto Drizzle

 

Sides:

Choice of 2: 

Roasted Potatoes with Garlic & Herbs

Baked Zucchini, Yellow Squash, Carrots, Broccoli & Cauliflower 

Italian Style Baked Ziti Pasta

Herb Rice Pilaf 

 

Salad: 

Choice of 1:

Mixed Green Salad with Gorgonzola, Granny Smith Apples, Candied Pecans & Balsamic Dressing 

Baby Arugula tossed with a warm Pancetta vinaigrette, with oven Dried Tomatoes and Goat Cheese 

 

Plated Dinner

 

Passed Hors D'oeuvres 

Select 6 

Oven Dried Tomatoes, Garlic Crostini, Goat Cheese and Fresh Oregano

Crab and Corn Fritters with Toasted Poblano Aioli

Mini BLTs with Smoked Bacon, Roma Romano, Butter Lettuce, Brioche and Basil Aoili 

Prosciutto Wrapped Melon 

Tempura Shitake Mushrooms, Orange Ginger Sauce

Zucchini Frits with Honey Ricotta 

 

Cocktail Reception Station Display

 

Harvest Display

Gorgonzola, Huntsman, Port Salut, Imported Provolone, Smoked Cheddar, Herbed Havarti, Seasonal Fruit, Melon, with an Assortment of Crackers and Flat Breads 

 

First Course

Choice of 1 Served to All

Cucumber Wrapped Greens with Sesame Lemon Dressing, Crushed Toasted Cashews, Asian pear, and Crispy Wonton

Sicilian Caprese Salad, Tomatoes, Toasted Eggplant, Mozzarella, Roasted Pepper and Basil

Baby Arugula tossed with a warm Pancetta Vinaigrette with oven dried tomatoes and Goat Cheese

Baby Romain with Garlic Flat bread Toast and our home made Cesar Dressing 

 

Main Course:

Choice of 2; Guest Option of 1

French Chicken Breast: on a Maple Sweet Potato Puree finished with a Pomegranate Balsamic reduction 

 

Grilled Pork Chop: Vanilla soaked Pork Chop, Spinach Whipped Potatoes, finished with a Maple Chili Glaze

 

Roasted Beef Tenderloin: Black Truffle Demi Glaze served on a Parmesan Mascarpone Polenta

 

Black Cod: Soy-Miso dipped Black Cod, Saffron Basmati Rice, finished with a sweet Chili Glaze 

 

Roasted Vegetable Ravioli with Charred Yellow Tomato Sauce 

 

Dessert:

Chocolate Dipped Strawberries and a variety of Italian Pastries 

 

 

 

 

Hors D'oeuvres 

Hot

Almond Crusted Brie, Raspberry Balsamic Jam

Crab Cakes with Chipotle Remoulade

Braised Short Rib Tostada, Pineapple Red Pepper Relish and Aged NY Cheddar 

Pecan Crusted Chicken and Buttermilk Waffle with Maple Syrup 

Shrimp and Papaya Salad, Wonton Tuile, Mint and Lime 

 

Cold

Prosciutto Wrapped Asparagus, Grana Padano and White Truffle 

Sesame Crusted Tuna, Wonton Tuile, Teriyaki Glaze and Pickled Jalapeno 

Caramelized Onion Focaccia, Gorgonzola Dolce, Basil 

Mini Potato Pancakes with Sour Cream and Apple Chutney 

 

Stations

Asian Station

Asian Stir Fry with an assortment of Stir Fried Vegetables, Chicken, Beef

With Fried Rice & Mini Vegetable Egg rolls served in Asian to-go Boxes 

 

Slider Station

Classic Beef Sliders with NY Cheddar and Spicy Ketchup

Seared Tuna Sliders

Pulled Pork Sliders with Tangy BBQ

 

Chesapeake Bay Station

Crab Cakes

Scallop Cakes

Lobster Cakes

Served with a variety of sauces, Lemon Caper, Traditional Cocktail, and Remoulade

 

Banana Foster Station

Chocolate and Vanilla Ice cream

Topped with Caramelized Bananas & a Dark Rum Brown Sugar Sauce 

 

Donut Bar

Assortment of freshly made Mini Donuts with a variety of toppings

 

Buffet

Main Course:

Choice of 2:

Grilled Salmon Filet, Orange Soy Mirin Glaze, Stir Fried Snow Peas, Shiitake Mushrooms and Jasmine Rice 

Sliced Beef Tenderloin, Black Truffle Glaze served on a Parmesan Mascapone Polenta 

Seasonal Vegetable Tower, Eggplant, Yellow Squash, Portobello Mushrooms, Fresh Mozzarella Cheese with a light Pesto Drizzle

 

Sides:

Choice of 2: 

Roasted Potatoes with Garlic & Herbs

Baked Zucchini, Yellow Squash, Carrots, Broccoli & Cauliflower 

Italian Style Baked Ziti Pasta

Herb Rice Pilaf 

 

Salad: 

Choice of 1:

Mixed Green Salad with Gorgonzola, Granny Smith Apples, Candied Pecans & Balsamic Dressing 

Baby Arugula tossed with a warm Pancetta vinaigrette, with oven Dried Tomatoes and Goat Cheese 

 

Plated Dinner

 

Passed Hors D'oeuvres 

Select 6 

Oven Dried Tomatoes, Garlic Crostini, Goat Cheese and Fresh Oregano

Crab and Corn Fritters with Toasted Poblano Aioli

Mini BLTs with Smoked Bacon, Roma Romano, Butter Lettuce, Brioche and Basil Aoili 

Prosciutto Wrapped Melon 

Tempura Shitake Mushrooms, Orange Ginger Sauce

Zucchini Frits with Honey Ricotta 

 

Cocktail Reception Station Display

 

Harvest Display

Gorgonzola, Huntsman, Port Salut, Imported Provolone, Smoked Cheddar, Herbed Havarti, Seasonal Fruit, Melon, with an Assortment of Crackers and Flat Breads 

 

First Course

Choice of 1 Served to All

Cucumber Wrapped Greens with Sesame Lemon Dressing, Crushed Toasted Cashews, Asian pear, and Crispy Wonton

Sicilian Caprese Salad, Tomatoes, Toasted Eggplant, Mozzarella, Roasted Pepper and Basil

Baby Arugula tossed with a warm Pancetta Vinaigrette with oven dried tomatoes and Goat Cheese

Baby Romain with Garlic Flat bread Toast and our home made Cesar Dressing 

 

Main Course:

Choice of 2; Guest Option of 1

French Chicken Breast: on a Maple Sweet Potato Puree finished with a Pomegranate Balsamic reduction 

 

Grilled Pork Chop: Vanilla soaked Pork Chop, Spinach Whipped Potatoes, finished with a Maple Chili Glaze

 

Roasted Beef Tenderloin: Black Truffle Demi Glaze served on a Parmesan Mascarpone Polenta

 

Black Cod: Soy-Miso dipped Black Cod, Saffron Basmati Rice, finished with a sweet Chili Glaze 

 

Roasted Vegetable Ravioli with Charred Yellow Tomato Sauce 

 

Dessert:

Chocolate Dipped Strawberries and a variety of Italian Pastries