Dear Friends,
I love a catering challenge!
For more than twenty years, I have designed, prepared and personally managed the complete catering for hundreds of weddings, business luncheons, intimate dinners, cocktail parties and huge corporate events.
From Wyoming to London, my creative cuisine has helped make the event an exciting success! Enclosed are just a few of my favorite selections to give you an idea of the range of unique cuisine from COMPLETE CATERING.
To learn even more about the incredible array of food and services we offer, I invite you to make an appointment to visit my kitchen in Wilton, Connecticut. Here you can see books of photographs showing some of our catering expertise. You can even taste samples of some of the dishes in preparation to learn why we have become so successful for so long.
Just give me a call. We can work around your schedule to develop menus by phone or fax, or I will come visit with you to create an exciting event you will always remember.
Marianne Wilson
Marianne Wilson’s
Breakfast Buffet Sampling
Eggs McMarianne
Eggs Blackstone
Swedish Eggs with Shrimp and Dill Sauce
Huevos Rancheros (Eggs scrambled on Burrito with Salsa)
Almond, White Chocolate and Apricot Scones
Our Famous Apple Muffins
Fresh Fruit Platters
Hot Fruit Compote with Sour Cream
Peaches and Cream French Toast
Pecan and Banana Pancakes
Apple and Sausage Ring
Brunch Buffet Sampling
APPETIZERS
Fresh Fruit and Cheese Basket
Fresh Crudités Basket with Dill Dip
MAIN COURSE
Eggs Benedict
Pasta Primavera Salad
Good Morning Casserole
Blue Corn Blinis with Blueberry Sauce
Marinated Cucumber and Red Onion Salad
Assorted Bagel Basket with Scallion Cream Cheese
Fresh Mini Apple Muffins with Honey Butter
Fresh Squeezed Orange and Grapefruit Juice, Cranberry Juice,
Coffee (Regular and Decaf), Selection of Herbal Teas.
DESSERTS
Fresh Fruit Tartlets
French Butter Cookies
Marianne Wilson’s
Lunch or Dinner Sampling
PREPARED COLD
Pasta Salad with Smoked Salmon and Fresh Vegetables
Includes Cucumber and Red Onion Salad
Spinach and Cheddar Bread
Chocolate Amaretto Cake
Tortellini Salad (Meat or Cheese)
Includes Green Bean, Mushroom and Gruyere Salad
Tomato and Red Onion Salad
Focaccia
Cream Puffs
Lighter Meals and Healthy Salads
Pasta Primavera
The Chef’s Salad
Hot or Cold Quiche
Ratatouille (Spicy or Mild)
Baked Country Omelet with Potatoes
Herb Crepes with Chicken and Asparagus
Gratin of Potato, Fresh Brie and Shitake Mushrooms
Frittata of Artichoke Hearts and Fresh Vegetables
Fresh Tomato, Basil and Garlic with Fresh Lemon Juice
Salad Compose (Chiffonade of Lettuce topped with grated Carrots, sliced Black Olives, wedges of Tomato & Chick Peas)
Salad of Avocado, Chicken and Bacon
Fusilli with Fresh Vegetables
Fresh Fruits ( with or without Vanilla Yogurt Sauce)
Salad of New Red Potatoes with Black Olives and Proscuitto
Curried Chicken with Almonds and Raisins
Salad of Pears and Blue Cheese
Mediterranean Spinach Salad
Mediterranean Tabbouleh Salad
Selection of our wonderful Finger Desserts
Marianne Wilson’s
Lunch or Dinner Sampling
PREPARED HOT
Sweetheart Chicken
Poached Boneless Breast of Chicken, cut into chunks
and served in a light Cream Sauce with Sherry, Tarragon,
sautéed Mushrooms and Quartered Artichoke Hearts.
Also includes Tossed Green Salad with Balsamic Vinaigrette,
Dessert of Lemon Mousse with Raspberry Sauce.
Linguini and Shrimp in Lobster Sauce
With our Signature Caesar Salad and Crusty Baguettes.
Finger Desserts of Brownies and Assorted Cookies.
Chicken Pizzaiola
Boneless Breast of Chicken, cut into strips, with Garlic,
Fresh Tomato, Red-Yellow-Green Peppers and Fresh Basil.
Includes Salad, Bread and Dessert.
Beef Bourguignonne
Sliced beef strips with Buttered Pasta Noodles,
Baby Carrots with Dilled Butter, Four-Cheese Bread,
Raspberry Mousse with Fresh Whipped Cream.
Herb-Stuffed Chicken Breast
Boneless Breast of Chicken stuffed with Spinach,
Herbs, Chevre, Roasted Red Peppers, Sauce optional.
Lasagna Francaise
Poached, Boneless Breast of Chicken, cut into chunks
And layered in a Lasagna of Four-Cheese Sauce, Spinach,
Sautéed Mushrooms and Fresh Spinach Pasta.
Marianne Wilson’s
Stations
Lunch or Dinner Sampling
FIRST STATION (The Bounty Table)
A glorious display of crudités, dips, fresh fruit, imported cheeses,
crusty breads, unique crackers, pita chips and bagel chips, all
served with a decorative flair appropriate to the occasion.
The table also would include a colorful variety of the following:
Hot Artichoke Hearts and Cheddar Bake with Toasted Almonds
Broccoli and Cheese Breads
Marinated Cold Gulf Shrimp
Assortment of Skewered Gourmet Sausages, Thai Duck with
Cilantro, Smoked Chicken with Apple, and Fennel with a soupcon
of fine Cognac, all served with a Variety of Mustard Sauces.
SECOND STATION (The Pasta Table)
We suggest two types of Pasta with three special sauces:
Pasta Choices: Radiatore, Tortellini, Farfalle, Linguini,
Spinach Fettuccine, Assorted Filled Ravioletti,
Angel Hair, Tri-Colored Rotini or Pennettes
Sauce Choices: Bolognese, Smoked Mozzarella with Sun-Dried
Tomato, Asiago and Almond Pesto, Roasted Red Pepper,
White Creamy Parmesan with a Touch of Garlic
Side Garnishes: Olive Oil, Fresh-Grated Parmesan, Capers,
Tri-Colored Bell Peppers, Sautéed Mushrooms, Quartered
Artichoke Hearts, Fresh Basil Leaves
THIRD STATION (The Carving Table)
Mini Racks of Lamb with Mint Sauce
Medallions of Filet Mignon with Vin Rouge Sauce
Our Own Smoked Breast of Turkey with Apple Butter Sauce
FOURTH STATION (The Seafood Table)
Seafood Newburg
Poached Salmon with Cucumber Sauce
Clams Casino with Crisp Bacon Caps
Scampi (Seafood of your choice, done to order)
FIFTH STATION (The Salad Table)
Fresh Spinach Salad with Mandarin Oranges
And Gourmet Curried Vinaigrette
Our Signature Caesar Salad or Salad Compose
Layered Salad of Fresh Tomato, Basil and Red Onion
A Wild Assortment of Fresh-Baked Italian and French Breads,
Served Together with Hot Southern Biscuits
Honey Thyme, Herbed Garlic and Fresh Fruit Butters
SIXTH STATION (The Dessert Table)
Nancy’s Exclusive Mocha Hazelnut Cake
(with Mocha Truffle Filling and Silky Mocha Icing)
Marianne’s Homemade Finger Desserts
Lemon, Raspberry or Strawberry Mousse
Fresh Fruit and Cheese Platter
SEVENTH STATION (The Digestif Table)
Our Coffees and Herbal Teas
Fresh-Ground Gourmet Coffees (Choice of Flavors – Regular and
Decaffeinated) with a Large Assortment of Exotic Herbal Teas.
All Served with Rock Candy Swizzle Stick, Cinnamon Sticks,
Shaved Chocolate, Chocolate Mint Sticks, Candy Coffee Beans,
Vanilla Sugar, Raw Sugar Cubes and Honey
Marianne Wilson’s
Full-Service Lunch or Dinner (Table-Side)
Wedding
HORS D’OEUVRES (Passing)
Skewered Grilled Shrimp with Lemon Pepper Butter
Miniature Beef Wellington in French Puff Pastry
Savory Madeleines
Crab Rangoon
HORS D’OEUVRES (Stationary)
The Single, In-Season Crudités
Pesto and Sun-Dried Tomato Torta
FIRST COURSE
Chevre Panzotti with Fresh Tomato Sauce and Basil
INTERMEZZO
Lemon Herb Sorbet with Fresh Mint
MAIN COURSE
Double Lamb Roast or Rack of Lamb
Matchstick Carrots with Orange Butter
Rosemary Roasted Potatoes with Rosemary Skewers
Grilled Tomato Persilles
Baguette Rounds, Toasted with Garlic Herb Butter
SALAD COURSE
Our Signature Caesar Salad with Fresh-Grated Parmesan
DESSERT COURSE
Cointreau-Frosted Wedding Cake with Fresh Strawberry Filling
Saint Claire’s Strawberry Ice Cream Sculptures on Lemon Leaves
Espresso with Twist of Lemon and Chocolate Mint Sticks
Marianne Wilson’s
Hors d’oeuvres
sampling
BUTLERED (Hot)
Beef Sate with Plum Sauce
Apricot and Brie Puff Bites
Tomato and Zucchini Croustades
Vegetable Spring Rolls
Coconut Shrimp with Pineapple and Jalapeno Salsa
Shumei, Shrimp or Crab, served in a Bamboo Steamer
Warm Duck Salad Tartlets with Rosemary Vinaigrette
BUTLERED (Cold)
Toast Hearts with Chevre, Red Salmon Roe and Golden Caviar
Smoked Salmon Mousse Piped on European Cucumber Rounds
The Freshest Sushi, Served on Lacquer Trays
Oriental Chicken wrapped in Spinach with a Sesame Sauce
Snow Peas stuffed with Herbed Cheese
Lobster and Ginger Croustades
St. Andre Cheese with Tri-Colored Peppers in Mini Vol au Vents
Skewered Marinated Tortellini and Fresh Vegetables
STATIONARY (Table of Plenty)
Crudités Basket with Dips
Tri-Colored Vegetable Pate
Smoked Salmon on Scallion Biscuits
Baked Brie with Brown Sugar and Pecans
Middle Eastern Hummus with Herbed Pita Chips
Chili Con Queso with Blue and White Corn Chips
Saucisson Sole with Marianne’s Honey Mustard Sauce
Marianne Wilson’s
Southwestern Fiesta Sampling
APPETIZERS (“Antojitos”)
Chalupas with Chilied Meat, Grated Cheese & Tomato Salsa
Empanada Cheese with Green Salsa
Three-Cheese Nachos with Tomatoes and Chilies
Guacamole Grande
TORTILLA DISHES
Chicken Flautas with Salsa, Guacamole, Cheese and Spices
Enchiladas de Ciudad Mexico – truly different!
Stacked Enchiladas “Chatas” – unusual and tasty!
Chimichangas of Crisp Beef & Chorizo
Enchiladas “Rojas” with Spiced Beef
Chicken & Black Bean Tostados with Limed Avocado
POULTRY DISHES
“Mole Poblano” – The National Dish of Mexico
Almond chicken Medallions with Poblano Chili Sauce
Turkey Breast sliced under a Red Sesame-Cinnamon Sauce
MEAT DISHES
Picadillo-Stuffed Chilies with Almond Beef Filling
Steak “Carne Asada” with Red Rice and Serrano Chilies
Border-Style Thick Chile with Tequila Beef
SEAFOOD DISHES
Fresh Sole with Papaya and Baked Stuffed Zucchini
Mayan Fish with Green Onions & Annato Orange Sauce
Shrimp in Fiery Garlic Butter, Onions and Lime Juice
DESSERT DISHES
Flaming Bananas with Ice Cream and Orange Sauce
Ring of Caramel Custard (“Flan”) with Fresh Strawberries
Marianne Wilson’s
Oriental Fantasy Sampling
APPETIZERS
Peking Duck
Crab Rangoon
Chinese Pearl Balls
Japanese Fried Shrimp
A Variety of Sushi and Sashimi
Colorful Variety of Dim Sum and Spring Rolls
POULTRY DISHES
Cold Drunken Chicken
Kung Pao Chicken with Walnuts
Chicken and Cashews with Hoisin Sauce
Lemon Chicken with Water Chestnut Flour
MEAT DISHES
Mongolian Beef
Beef and Broccoli
“Ants Climbing A Tree”
Spicy Shredded Garlic Beef
SEAFOOD DISHES
King Crab with Broccoli
Shrimp with Lobster Sauce
Triple Delight with Lobster, Shrimp and Crab
Steamed Whole Black Bass with Black Bean Sauce
RICE & NOODLE DISHES
Yang Chow Fried Rice, Steamed Rice with Vegetables,
Almond Fried Rice, Noodles with Meat and Vegetables.
DESSERT DISHES
Almond Float
Chinese Mixed Fruit Compote with Coconut
Marianne Wilson’s
Wedding Selections
HORS D’OUEVRES COURSE (Passing)
Skewered Golden Sesame Chicken, served with Peanut Sauce
Skewered Lemon Shrimp and Tortellini
Lamb Curry Tartlets
Bruschetta
THE BOUNTY TABLE (Stationary)
Glorious display of Crudités, Dips, Fresh Fruit, Cheese
and Breads all presented in a Theme representative of your Event.
Caponata
Hot Crab Bake
Savory Cheesecake
Dips: Curry and Vegetable
Baba Ganouj with Herb Pita Chips
Roasted Red Pepper and Artichoke Bake
Salmon Mousse with European Cucumber Rounds
THE FIRST COURSE (Served Tableside)
Mesclun Salad with Champagne Vinaigrette
THE MAIN COURSE (Buffet)
Poached Salmon with Lavender Sauce
Medallions of Filet with Madeira Mushroom Sauce
Mélange of Grilled Fresh Vegetables
White and Wild Rice with Pecans and Scallions
Roasted Red Potato tossed with Toasted Sesame Seeds
Fresh Miniature Italian Knot Rolls
THE DESSERT COURSE (Buffet)
Wedding Cake: Moist Lemon Cake with
Raspberry Mousse Filling and Lemon Butter Icing
Fresh Fruit and Berries
Coffee and Herbal Tea Bar
What Others Have to Say . . .
“Marianne Wilson is well-known for her creative expertise in food preparation and presentation. She is a popular instructor of cooking, catering and the history of food. She has appeared on television as a food expert.
Her menus range from the exquisite to the incredible, because she is such an accomplished chef in so many cooking styles…Oriental, Italian, Swedish, French, Middle Eastern and Southwest U.S., to name just a few.
Marianne and her talented staff have catered parties ranging from an intimate Sunday Brunch For Two…to a Boisterous Clambake or Mexican Fiesta…to the ultimate, ultra-formal, full-service Wedding Reception.
Her services include far more than just preparing the finest foods you have ever tasted! Variety and creativity are her specialties. She can easily arrange for uniformed serving staff, flower arrangements, table settings, music and entertainment. Marianne loves a catering challenge!
It is definitely worth a trip to see Marianne Wilson’s COMPLETE CATERING in Wilton, Connecticut. Her warm, friendly kitchens buzz with activity – sometimes 24 hours a day! Various unique breads and muffins are baked on the premises. Her special blends of coffee beans are ground there too. Unique new dishes are constantly being developed and then tested to perfection. Visitors are always encouraged to sample them!
Come smell, see, taste and talk. If you can’t visit in person, don’t worry. All of the details can be worked out by phone or email. (Some baked goods can even be shipped around the world for very special occasions!)
Marianne Wilson’s COMPLETE CATERING will make your event an affair to remember! For over 30 years, Marianne has been known for preparing unique dishes with the freshest foods, presented with real flair!
You’ll be amazed at how nice it is to rely on someone who thinks as much of your event as
you do!”