|
|
Catering
Market of Choice makes entertaining easy. Perfect for business meetings or special events, our chefs will create delectable foods made with high-quality ingredients that will wow your guests. Choose from an array of breakfast, lunch and dinner menus. And many of our expert chefs and servers are ServSafe certified. Nationally recognized and accredited, ServSafe sets the highest standards in food-service training.
Small Parties
For smaller parties and easy pick-up, check out our kitchen menus. Simply contact your neighborhood store location and talk to one of our helpful kitchen representatives to place your order for pick up.
Large Parties
Having a large party or event and need delivery or service? Contact the Market Catering team. Whether you prefer trays of appetizers or a buffet-style meal, we’ll tailor our service to meet your needs. We are also capable of providing and serving wine, beer and spirits. Pricing varies depending on the party size so please contact Market Catering, a division of Market of Choice, to discuss a customized estimate. Catering services are available in the Eugene area only. Please call 541-701-3253 for more information.
Appetizers
|
- Ahi Tartare with Sesame Seeds on Wonton Crisps
|
|
- Bacon-Wrapped Bleu Cheese-Stuffed Dates
|
|
- Beef Tenderloin Skewers with Roasted Potato and Herbed Goat Cheese
|
|
- Caprese Skewers with Fresh Mozzarella, Basil and Tomato
|
|
- Chicken Biscuits with Bacon Jam
|
|
- Chicken Skewers with Greek Souvlaki Seasoning, Thai Peanut Satay or Barbecue
|
|
- Classic Stuffed Deviled Eggs in Traditional or Curry
|
|
- Crenshaw or Honeydew Melon “Caprese” with Basil, Mozzarella and Fig Balsamic Drizzle
|
|
- Endive Scoops with Garlic Tomato Orange Marmalade, Dijon and Bacon Bits
|
|
- Fresh Fruit Skewers with Grapes, Guava and Pomegranate Molasses
|
|
- Grilled Pineapple with Tamarind and Cotija
|
|
- Manchego with Bacon and Fig Tapenade
|
|
- Meatball Skewer with Teriyaki, Carolina Barbecue or Apricot Chipotle Sauce
|
|
- Mediterranean Cucumber Cups with White Bean Puree (vegan)
|
|
- Mushroom Duxelle in Puff Pastry with Sherry Gastrique
|
|
- Ratatouille with Tomato Jam on Parmesan Crisps (vegetarian)
|
|
- Roasted Apples and Whipped Bleu Cheese Crostini (vegetarian)
|
|
- Salmon Lox on Rye Cracker with Capers and Peppercorn Sauce
|
|
- Salted Watermelon, Basil and Mozzarella Skewers (vegetarian)
|
|
- Shrimp and White Grits with Tomatillo Jam and Cotija
|
|
- Shrimp Skewers with Lime Cilantro Marinade
|
|
- Sliders: Philly Cheesesteak with Grilled Onions and Peppers; Shredded Pork with Kahlua or Barbecue and Asian Slaw; Shredded Beef with Asian Pear Collard Slaw and Miso Drizzle; or Shredded Jackfruit (vegan)
|
|
- Spicy Sausage with Goat Cheese Fondue, Green Olive and Herb Panko
|
|
- Stuffed Mushrooms: Barley, Pinenuts, Herbs and Balsamic Reduction (vegetarian); or Short Rib and Balsamic Glaze
|
|
- Sweet Potato Puree with Tomatillo Salsa and Cotija on Tortilla with Sugared Cranberries
|
|
- Vadouvan Squash and Sage Tartlets
|
Platters and Stations
|
- Antipasto Platter with a selection of Italian-style Cured Meats, Pickled Veggies, Cheeses and Crackers
|
|
- Cheese Classics: Artfully Arranged Cheddar, Muenster, Swiss, Gouda and more, with Dried Fruits and Garnishes
|
|
- Dip Duo or Trio, served with Crackers, or alongside a Vegetable Crudité Platter: Artichoke Parmesan Dip; Creamy Apricot Chipotle Dip; Hummus Dip; Jalapeño Artichoke Dip; Melitzano Salata Eggplant Dip
|
|
- Fresh Fruit or Vegetable Crudité Platters
|
|
- Ploughman’s Platter: English Cheeses, Mustards, Fresh and Dried Fruits, Sausage Bites, Pickles and Biscuits
|
Modern Composed Salads
|
- Beet Salad, Yuzu Miso Vinaigrette, Black Sesame Seeds and Fennel
|
|
- Caesar Salad with Parmesan Crisps, Sesame and Thyme
|
|
- Chicory, Pomegranate, Persimmon, Hazelnuts, Shallot Maple Cider Vinaigrette
|
|
- Jicama, Watermelon, Feta, Red Onion with Chile Cilantro Lime Vinaigrette and Toasted Pepitas
|
|
- Mixed Greens, Cucumbers, Sliced Red Onions, Cherry Tomatoes and Balsamic Vinaigrette
|
|
- Roasted Candy Beets, Shaved Pecorino, Shaved Radish and Grapefruit Vinaigrette
|
|
- Roasted Yellow Beets, Baby Fennel, Rosemary, Cherry Tomatoes and Blackberry Vinaigrette
|
|
- Rocket, Crenshaw Melon, Pinenut, Mint and White Balsamic Vinaigrette
|
|
- Romaine, Hearts of Palm, Capers, Garlic, Cucumber and Lemon Zest
|
|
- Savoy Spinach Salad with Feta, Golden Raisin, Currants, Walnuts and Lemon Thyme Vinaigrette
|
Substantial Salads
|
- All American Potato Salad, with Bacon, Yukon Potatoes and Mayo Sour Cream Dressing (gluten-free)
|
|
- Balela Bean Salad with Garbanzos, Black Beans, Preserved Lemon and Olive Oil Vinaigrette (vegan and gluten-free)
|
|
- Broccoli Burst Salad with Sunflower Seeds, Raisins and Creamy Dressing (gluten-free)
|
|
- Caesar Salad with Parmesan Crisps
|
|
- Cilantro Edamame Salad with Black Beans, Corn and Cilantro Lime Dressing (vegan and gluten-free)
|
|
- Creamy Lemon Herb Potato Salad (vegetarian and gluten-free)
|
|
- Creamy Pesto Tortellini with Artichokes Pasta Salad (vegetarian)
|
|
- Deviled Egg Potato Salad with Creamy Dijon Dressing (vegetarian and gluten-free)
|
|
- German Potato Salad with Sauerkraut and Bratwurst
|
|
- Grilled Mandarin Green Beans (vegan and gluten-free)
|
|
- Homestyle Macaroni Salad (gluten-free)
|
|
- Homestyle Potato Salad (vegetarian and gluten-free)
|
|
- Inca Quinoa Salad with Sweet Potato Salad, Black Beans, Corn and Lime Chili Dressing (vegan and gluten-free)
|
|
- Italian Salami Salad with Pasta, Bell Peppers, Olives and Smoked Provolone
|
|
|
|
- Mediterranean Orzo with Artichokes, Bell Peppers, Olives and Feta (vegetarian)
|
|
- Moroccan Eggplant and Chickpea Salad (vegan and gluten-free)
|
|
- Pad Thai Salad (vegan and gluten-free)
|
|
- Sahara Carrot and Fruit Rice (vegan and gluten-free)
|
|
- Sesame Noodle Salad with Soba Noodles, Carrot, Daikon and Ginger (vegan)
|
|
- Sezam Kale Salad with Garbanzo Beans and White Balsamic Vinaigrette (vegan and gluten-free)
|
|
- Sun-dried Tomato Parmesan Salad (vegetarian)
|
|
- Super Broccoli Boost Salad with Almonds, Raisins, Carrots and Dried Blueberries (vegan and gluten-free)
|
|
- Super Food Kale Salad with Wheat Berries, Edamame, Goji Berries, Almonds and Pomegranate Vinaigrette (vegan)
|
|
|
|
- Tomato Feta Quinoa Salad (vegetarian)
|
|
- Turmeric and Roasted Cauliflower Salad with Wheat Berries, Cabbage and Light Dressing (vegan)
|
Sides
|
- Black-eyed Peas and Hamhocks, Mirepoix and Tomatoes
|
|
- Brussel Sprouts, Chayote Squash, Bell Peppers and Champagne Vinaigrette
|
|
- Curried Cauliflower Mac n’ Cheese Gratin
|
|
|
|
- Marbled Potatoes, Button Mushrooms, Parsley and Chives
|
|
- Mashed Potatoes: Traditional or Garlic
|
|
- Middle Eastern-Style Potatoes
|
|
- Orange-Glazed Parsnips, Carrots, Pearl Red Onions, Chervil and Tarragon
|
|
- Roasted Carrots, Button Mushrooms, Collards and Yellow Tomatoes
|
|
- Saffron Rice Pilaf with Peas, Roasted Garlic and Fresh Parsley
|
|
- Summer or Winter Vegetable Mélange
|
|
- Traditional Mac ‘n Cheese
|
Entrées
Please inquire for availability for your meal format.
|
- Beef Brisket with Roasted Vegetable Gravy and Red Wine Demi-glace
|
|
- Braised Short Ribs, Red Wine and Button Mushrooms, Parsley and White Balsamic Reduction and Orange Zest
|
|
- Cod, Baked Greek-style with Roasted Peppers, Artichokes and Feta. Also prepared Roasted with Green Apples, Sliced Almonds and Tarragon.
|
|
- Cracked Peppered New York or Tenderloin
|
|
- Lake Palace Eggplant with Light Tomato Curry Sauce
|
|
- Pork Loin, Herb de Provence and Fennel Crusted, Brined in Apple Cider. Also prepared with a Molasses Glaze, Fennel and Rye, Roasted Plums.
|
|
- Portabella Mushrooms Stuffed with Quinoa, Provolone, Artichokes and Peppers
|
|
- Roasted Chicken Supreme au Sauvage with Fresh Herbs and Lemon Oil
|
|
- Salmon, Smoked Tomato Coulis and Olive Tapenade with Lemon Oil. Also prepared Roasted with Lemon Pepper.
|
|
- Seared “Rare” Tuna with Sesame Seed Crust and Ginger Cream
|
|
- Soba Noodles with Sugar Snap Peas, Carrots, Ginger and Edamame
|
|
|
