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PERSONAL CHEF & CATERING MENUS...

Culinary Capers offers creative catering menus for personal chef services, corporate, party and event catering. All menus offer gourmet selections as well as healthy, nutritious options and the ability to address individual dietary needs.

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catering dishes

In the words of our clients...

"I first found out about Lisa Martin through a local ad in the paper. I was looking for a caterer for a company party.

"Since that first party Lisa has catered a 60th birthday party for about 50 guests as well as a Christening party for my son. I was also very pleased to receive a gift certificate for Valetine's Day for her personal chef services. It was wonderful to give her my choices for meals and let her take care of the rest.

" I have found Lisa to be very easy to work with and the food she prepares is always excellent. My guests have raved about her unique appetizers as well as main dishes. I would not hesitate to recommend Culinary Capers to a friend, in fact I have done that many times!"

Susan McInnis, Windham, NH
personal chef service
PERSONAL CHEF MENUS...

The Personal Chef Menus offer a selection of entrees, sides, salads and soups for every week of the year. Both adult and child portions are available for almost all items. This season, some of the more popular items include:

leaf Pan Sauteed Chipotle Shrimp and Steamed Asparagus served with Lemony Hollandaise Sauce over Angel Hair Pasta
leaf Bourbon BBQ Steak Tips with Boiled New Potatoes with Dill and Steamed Green Beans
leaf Three Cheese and Artichoke Pie served with Minted Cucumber Salad
catering dessert
CATERING MENUS...

The Catering Menus offer gourmet selections of warm and cold appetizers, entrees, sides and desserts. All items can accommodate special dietary needs (i.e. low salt, low fat) upon request. This season’s popular selections include:

leaf Grilled Tuna Steaks with Wasabi Sauce Seared with Fresh Mango Salsa over Orzo Pasta
leaf Curried Apricot-Pork Tenderloin with Grape-Cucumber Salsa and Steamed Snow Peas
leaf Stuffed Portabella Mushrooms with Vidalia onions and Kalamata Olives and Served with an Orzo Pasta and Vegetable Salad
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