Diner en Blanc 2016 catering options

Diner en Blanc 2016 is less than two weeks away and the city is buzzing with excitement. Aside from finding the perfect all-white ensemble, figuring out what food to bring is something else to consider. While some people prefer to bring their own items, Diner en Blanc has three catering options this year that takes the pressure of dinner planning off of your shoulders — which, let’s face it — will be tired from carrying your table anyway!

33rd Street Hospitality

Option 1: Premium Dinner

Asparagus & Beef Filet Tip Salad
with baby greens, blood orange & chipotle vinaigrette

Horseradish Pimento Spread
with toasted baguette

Filet of Smoked Rainbow Trout
with corn succotash, roasted potato & baby carrot romesco and salsa verde

Salted Fudge Brownie
with macerated berries

Option 2: Standard Dinner

Marinated Chargrill Shrimp
with papaya salad

Vietnamese Summer Roll
mango, cucumber, lettuce, mint, cilantro, vermicelli noodle with sweet chili sauce

Lemongrass Cured Smoked Salmon Banh Mi
with cilantro cream cheese, pickled vegetables, cucumber

Trio of French Macarons

Option 3 – Vegetarian Dinner

Greek Watermelon Salad
feta, red onion, cucumber, olives, and red wine vinaigrette

Smoked Mushroom Pate
with crackers

Roasted Cauliflower Eggplant Caponata Sandwich
with smoked mozzarella, & garlic parmesan aioli

Trio of French Macarons

Reading Terminal Market

A Taste of Reading Terminal

SPRITZER – Cold Pressed Strawberry Apple Lemonade Juices from Iovine Brothers Produce Hors D’oeuvres
Heirloom Caprese – Sliced New Jersey Heirloom Tomatoes, Locally Grown Mozzarella, and Fresh Picked Basil from Valley Shepherd

Locally Sourced Cheese Slices from Valley Shepherd – Baguettes from Market Bakery & Strawberry Jam from Condiment

Petite Home Style Chicken Salad Wraps – Lettuce, Tomato, American Cheese , Accompanied with a Deli Pickle from Hatville Deli House Cut Chips from Molly Malloy’s

Chocolate Chip Cookies from Famous 4th Street Cookie Company
Mini Whoopie Pies Flying Monkey Bakery

Luke Palladino Catering

Farro Panzanella Tuscan wheat grain with basil pesto, Jersey corn, cucumbers, olives, pine nuts, pecorino sardo

Heirloom Tomato Caprese buffalo mozzarella, basil aged balsamic & Tuscan oil

Grilled Thai Shrimp or Chicken Breast marinated in basil, mint, cilantro & ginger served with red pepper-mustard seed relish, saffron Israeli couscous with almonds and golden raisins


Grilled Flatiron Steak Salad cilantro chimichurri sauce, grilled potato caponata with peppers, eggplant, olives & capers Olive & Asiago Cheese Rolls

Chocolate Caramel Brownies

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