Wedding Catering Menu

Your day deserves flawless food. Our wedding catering covers the first toast to the last bite of dessert. Custom menus, seamless service, and a team that knows how to make each plate feel personal. The Fiery Chef brings calm, confidence, and creativity to your celebration.

Wedding Catering Built on Trust, Timing, and Taste

Your wedding day should feel effortless, even behind the scenes.

The Fiery Chef is a licensed and insured, full-service wedding catering company, and catering manager Heather Mason is the steady hand guiding every detail. With a deep understanding of timelines, logistics, and service flow, Heather ensures your wedding day runs smoothly from cocktail hour to the final course.

Whether you’re planning an intimate ceremony or a full-scale wedding reception, Heather works closely with our chefs and catering team to deliver wedding catering tailored to your vision, menu preferences, and budget. Every decision is made with intention, clarity, and care.

Our wedding catering menus feature thoughtfully curated dishes made with fresh, high-quality ingredients, from refined classics to elevated entrées designed to please a wide range of guests while still feeling personal and memorable.

Because on your wedding day, the food should feel seamless, the service should feel calm, and the experience should feel right.

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Catering Options

Full Service

We can provide full staff, including servers, bartenders, chefs (for action stations), bussers, etc. A minimum of 20% service charge will be added to all contracted parties. 

Drop Off

We can set everything up for you and return to pick it up.

Bar Service

We can offer you everything but the liquor. We charge a nominal fee ($5 pp) to supply you with all the garnishes, mixers, and ice needed for a fully stocked bar. And, we also have professional bar staff.

Travel Fees

$20 per staff member per hour will be charged.

Appetizer Catering Menu

Served à la carte. Pricing for 25 people.

Piece count – shrimp 75pc, stuffed mushrooms 75pc, meatballs 75pc, bruschetta 50pc, chicken tenders and chicken skewers 50pc.

  • Thai Pepper Shrimp

    Jumbo shrimp in a sweet-spicy Thai chili sauce with Chinese parsley and coconut curry cream sauce.

    $125

  • New Orleans Shrimp & Grits

    Large shrimp simmered in Cajun brown butter sauce with garlic, lime juice, and fresh cilantro. Served with 3-cheese grits.

    $125

  • Sausage Stuffed Mushrooms

    Savory sausage blend stuffed into mushroom caps.

    $125

  • Grilled Veggie Stuffed Mushrooms

    Diced grilled vegetables with parmesan breadcrumbs, stuffed into mushroom caps.

    $110

  • Sweet & Tangy Meatballs

    Made with shallots, brown sugar, Spanish sherry wine vinegar, tomato purée, and raspberry preserves.

    $125

  • Swedish Meatballs

    Tender meatballs in a creamy beef broth with shallots, Dijon mustard, and sour cream.

    $125

  • Traditional Bruschetta

    Crispy French bread crostini topped with vine ripe tomatoes, sliced garlic, fresh basil, olive oil, and shaved parmesan.

    $95

  • Mango & Prosciutto Bruschetta

    French bread crostini topped with diced mango, red onion, poblano and red peppers, lime juice, cilantro, and imported Parma prosciutto.

    $95

  • Brie and Hummus

    Whole wheel of brie with traditional hummus, grilled pita bread, and assorted crackers.

    115

  • Asian Chicken Tenders

    Fried crispy and finished in a sweet-spicy Thai chili glaze with organic honey, cilantro, and soy.

    $150

  • Jamaican Jerk Chicken Skewers

    Spiced and grilled chicken tenderloins, served on skewers.

    $150
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Gourmet Catering Menu

APPETIZER PRICING

  • Choice of (1)

    $10 per person

  • Choice of (2)

    $15 per person

  • Choice of (3)

    $18 per person

GOURMET APPETIZERS

  • Charcuterie

    A vast assortment of sliced meats and cheeses, marinated vegetables, raw vegetables, assorted olives, roasted peppers, marinated artichoke hearts, hummus, flatbreads, crostini, etc...

    See Above

  • Baked Brie en Croute

    Wrapped in a puff pastry and topped with caramelized pecans. Served with crostini, fresh fruit and raw veggies

    See Above

  • Smoked Salmon Canapes

    French bread crostini, dill cream cheese and cucumber rounds

    See Above

  • Island Shrimp Cocktail

    Grilled pineapple wedges, fresh fruit salsa, mango cocktail sauce and toasted coconut.

    See Above

  • Shrimp Ceviche

    Citrus marinated, red onion, vine ripe tomato, avocado and jalapeno peppers. Served with plantain chips.

    See Above

  • Thai Chili Shrimp

    Sweet and spicy Thai chili sauce.

    See Above

  • Shrimp and Grits Shooters

    Cajun brown butter sauce with fresh cilantro.

    See Above

  • Sweet and Tangy Meatball Shooters

    Shallots, brown sugar, Spanish sherry wine vinegar, tomato puree, and raspberry preserves.

    See Above

  • Mango Prosciutto Bruschetta

    Diced mangos, red onion, poblano peppers, red peppers, lime juice, cilantro, and imported Parma prosciutto.

    See Above

  • Traditional Bruschetta

    Vine ripe tomatoes, sliced garlic, fresh basil leaves, sea salt, black pepper, and extra virgin olive oil.

    See Above

  • Ahi Tuna Poke Tacos

    Spiced tuna, avocado crema, crispy wonton shells, and mango coulis.

    See Above

  • Chervil Goat Cheese Strawberry Bruschetta

    With fresh mint and wild honey drizzle.

    See Above

  • Louisiana Shrimp Dip

    Spicy, with crostini and corn tortillas.

    See Above

  • Lobster Crab Dip

    With crostini and corn tortillas.

    See Above

  • Hawaiian Chicken Bites

    With grilled pineapple wedges, honey garlic sauce, minced scallions.

    See Above
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ENTREE CATEGORY #1

  • Mango Dijon Chicken Breast

    Crusted with mango chutney and drizzled with honey-dijon aioli.

    See Below

  • Stuffed Chicken Florentine

    Fontina cheese, garlic spinach, applewood smoked ham, and lemon garlic cream sauce.

    See Below

  • Cuban Grilled Chicken Breast

    Lightly spiced, with TFC’s chimichurri.

    See Below

  • Chicken Marsala

    With wild mushroom marsala wine sauce.

    See Below

  • Chicken Piccata

    White wine lemon butter sauce with capers and fresh basil.

    See Below

  • Rosemary Garlic Studded Pork Loin

    With natural pan gravy.

    See Below

  • Sesame Soy Glazed Pork Chops

    Orange hoisin BBQ sauce.

    See Below

  • Seafood Manicotti

    With lobster cream sauce.

    See Below

  • Spiced Maple Pecan Salmon

    With maple-Frangelico butter sauce.

    See Below

ENTREE CATEGORY #2

  • Prime Rib

    Carved to order. With au jus and creamy horseradish sauce.

    See Below

  • Steak Au Poivre

    Grilled shoulder tenderloin with creamy peppercorn demi glace.

    See Below

  • Braised Beef Short Ribs

    Boneless, braised in a cabernet beef broth with onion, tomato and fresh rosemary.

    See Below

  • Stuffed Pork Loin

    With French bread stuffing, dried cranberries, roasted Anjou pears and blackberry cabernet demi glace.

    See Below

  • Lobster Mac “n” Cheese

    With parmesan buttered bread crumb topping.

    See Below

  • Lobster Ravioli

    With lemon Chardonnay sauce, black and red caviar.

    See Below

  • Black Grouper Oscar

    Topped with grilled asparagus, blue crab meat and hollandaise sauce.

    See Below

  • Grouper Pomodoro

    Topped with basil pesto, paper-thin sliced red onion, vine ripe tomato and shaved parmesan. White wine lemon butter sauce.

    See Below

GOURMET PRICING

Each package comes with (1) salad, (2) side items and garlic rolls.

  • Choose (1) Entree from Category #1

    $26

  • Choose (1) Entree from Category #2

    $34

  • Choose (1) Entree from each Category

    $42

  • Choose (2) Entree from Category #1

    $36

  • Choose (2) Entree from Category #2

    $48
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GOURMET SALADS

  • Caprese

    Vine ripe tomato, fresh mozzarella, fresh basil, EVOO, shaved parm and balsamic reduction.

    $5

  • Mixed Baby Lettuce

    Organic baby lettuces, pear tomatoes, black olives, cucumber, sliced red onion, and pepperoncini peppers.

    $5

  • Caesar

    Hearts of romaine, shaved parmesan cheese, house-made croutons, and TFC's caesar dressing.

    $5

  • Apple Pecan Salad

    Arugula, spinach, candied pecans, dried cranberry, diced apples, gorgonzola cheese, honey balsamic vinaigrette

    $5

  • Mixed Berry Spring Salad

    Mixed greens, assorted berries, toasted pecans, Mandarin orange, feta cheese, and red wine vinaigrette

    $5

GOURMET SIDES

  • Side Items

    Lyonnaise Potatoes
    Rosemary and Garlic Roasted Potatoes
    Rice Pilaf
    Parmesan Truffle Roasted Red Potatoes
    Coconut Jasmine Rice - with dried cranberries
    Wild Mushroom Risotto
    Parmesan Risotto
    TFC Mac “n” Cheese

  • Side Items

    Spicy Haricot Verts - with red onion, red and poblano peppers
    Kung Pao Brussel Sprouts
    Grilled Asparagus - with lemon dill butter
    Prosciutto Haricot Verts - with shallots and toasted almonds
    Asian Braised Sesame Cabbage
    Lemon Roasted Cauliflower
    Broccolini Aglio Olio
    Herb Roasted Vegetables

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Breakfast Catering Menu

  • On the Light Side

    Assorted Quiche and/or Frittata (your choice of fillings) Yogurt Parfait, Fresh Fruit Platter, Coffee with assorted sweeteners and cream, Water and Orange Juice.

    $14

  • The Fiery Breakfast

    Scrambled Eggs, Applewood Smoked Bacon, Sausage Links, Breakfast Potatoes, Biscuits, Assorted Jelly and Butter.

    $14

  • The Fiery Scramble

    Your choice of Fiery Scramble, Sliced Applewood Smoked Bacon, Buttermilk Biscuits, Assorted Jellies and Butter.

    $14

  • TFC's Gourmet Breakfast

    Eggs Benedict, Chicken and Waffle Skewers with spiced maple butter, TFC’s 3-Cheese Grits, Applewood Smoked Bacon, Fresh Fruit Cups, Fruit & Yogurt Parfaits, Full Coffee Station with assorted sweeteners, assorted creamers, whipped cream, cinnamon shaker, sugar sticks and

    $24

  • Bagel Brunch

    Sliced Nova Smoked Salmon Fresh Assorted Bagels Sliced Vine Ripe Tomatoes, Black Olives, Sweet Red Onion, Capers, Chopped Eggs, and Dill Cream Cheese

    $20

BREAKFAST ADDITIONS

  • Full Coffee Station

    Regular and Decaf coffee
    Assorted sweeteners and creamers
    Whipped cream
    Cinnamon shaker
    Sugar sticks
    Biscotti

    +$9

  • Basic Coffee Station

    Regular coffee
    Cream
    Assorted sweeteners

    +$5

  • Breakfast Add-Ons

    Biscuits and Gravy - buttermilk biscuits topped with TFC's sausage gravy
    3-Cheese Grits
    Home fried potatoes
    Cauliflower home fries
    Turkey sausage or bacon
    Pancakes - with organic maple syrup
    Fresh fruit platter

    $4 each

  • Fiery Scrambles

    Smoked ham, caramelized onion and cheddar cheese
    Applewood smoked bacon, tomato, spinach and 3-cheeses
    Santa Fe - andouille sausage, poblano pepper, onion, tomato, cilantro and 3-cheeses
    Vegetarian - roasted peppers, onion, broccoli, spinach and 3-cheeses

    $5/each

Sandwich Boards Catering Menu

$19/person. Includes choice of 2-sandwich platters, sides, and desserts.

  • Sandwich Options

    Roasted Chicken Salad on Croissant
    Turkey Avocado BLT on Cuban Bread
    Italian Combo on French Bread
    Veggie Wraps

  • Side Items

    Potato Salad
    Coleslaw

  • Dessert

    Mini eclairs & cream puffs
    Brownies
    Assorted Cookies

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Vegan Catering Menu

$8/each. May be added to any buffet or substituted for any entree at no additional charge.

  • New Orleans Dirty Brown Vegetable Rice

    Onion, carrot, celery, poblano peppers, red peppers, squash, and broccoli simmered in a spicy vegetable broth with jasmine rice and black beans. Topped with pan-fried tofu.

  • Portobello Spinach Fra Diavolo

    Grilled portobello mushroom cap topped with garlic-sautéed spinach and artichoke hearts in a spicy plum tomato sauce with fresh basil and oregano.

  • Roasted Broccoli and Arugula Pesto Risotto

    Arborio rice with roasted broccoli, fresh arugula, white onion, and roasted red peppers in a garlic pesto sauce.

  • Portobello Primavera

    Grilled portobello cap topped with julienned fresh vegetables sautéed in olive oil, garlic, and herbs.

  • Three-Bean Vegetable Chili

    Fresh vegetables with red kidney, cannellini, and black beans in a lightly spiced tomato-vegetable broth.

  • Sweet Potato and Black Bean Enchiladas

    Roasted sweet potato, black beans, poblano peppers, Spanish onion, fresh cilantro, and coconut milk yogurt, rolled in whole wheat tortillas and topped with enchilada sauce and vegan feta.

  • Vegan Jambalaya

    Tofu, vegan cajun sausage, red and poblano peppers, garlic, tomato, herbs, and spices simmered in roasted vegetable broth with white rice.

  • Grilled Veggie Burger

    Topped with non-dairy smoked gouda cheese, sautéed mushrooms, and onions.

  • Vegetable Lasagna (Vegetarian)

    Fresh pasta sheets layered with diced roasted vegetables, ricotta, mozzarella, and parmesan cheese. (Note: contains dairy.)

Let’s plan your perfect event.

Tell us about your event and we’ll craft a menu that fits your guests, setting, and schedule. From intimate gatherings to full-scale celebrations, The Fiery Chef brings flavor, precision, and a touch of fire to every table.