top of page
Gourmet Meal



Each package serves 4-6 people


All orders must be placed by Noon for the following day.

To place the order please call 860-236-7100, or email to


Pick up time is from 4pm – 6pm at our kitchen, delivery times could be arranged, delivery charges will apply.* 


The following menus have been designed to be brought to you hot and ready to eat or delivered at room temperature for you to heat just before serving. All meals will be prepackaged and sealed in the premium catering ware due to COVID -19. We will provide complete heating instructions for your convenience. No cancelations or substitutions once the order is placed.


Our famous Brownies and Cookies platter will be included with every order.



Disposable plates, napkins, flatware & cups are available for a nominal fee*. 



We reserve the right to modify, substitute food items on all menus due to availability without notice.




(V) Vegetarian •  (VV) Vegan • (GF) Gluten-Free • (DF) Dairy-Free



We prepare your Meal Packages on the specific days and weeks (as marked),

with two weeks in rotation as follows: 

1st week, and 3rd week; 2nd week, and 4th week


1st, and 3rd week of the month



Texas Smoked Shrimp over Cheesy Grits 

Root Beer Ribs (DF) 

Farmers Market Chopped Vegetable Salad (VV, GF, DF) 

A Medley of Green Beans, Wax Beans, Tomato, Corn, Bell Peppers, Red Onions & Cucumber with Champagne Chervil Vinaigrette 


Shaved Brussels Sprouts Slaw (V, GF) 

Garlic Cheese Bread (V) 





1st, and 3rd week of the month



Pasta Primavera (VV, DF) 

Fresh Spring Vegetables lighting steamed & 

tossed with Penne Pasta 

in our Zesty Marinara Sauce 


Quinoa & Cheese Stuffed Eggplant Steak

 with Red Pepper Coulis (V, GF) 


Ukrainian Borscht (V, GF)


Chickpea Salad with Carrots & Dill (VV, GF) 


Curly Endive & Frisee Salad (V, GF) 

with Blackberries, Sunflower Seeds, 

Goat Cheese & White Balsamic Vinaigrette






1st, and 3rd week of the month




Fresh Mozzarella & Basil Stuffed Frenched Breast 

of Chicken with Bruschetta Topping (GF)


Artichoke Arugula Pesto Orecchiette with Peas (V) 


Carrot Coins, Zucchini & Yellow Squash 

tossed with Lemon Thyme Butter (V, GF) 


Simple Garden Salad (VV, GF, DF) 

Iceberg & Romaine Lettuces tossed with 

Tomato Wedges, Fresh Sliced Cucumbers, 

Shredded Carrot & Red Cabbage 

served with choice of Ranch Dressing (V) or 

Balsamic Vinaigrette (VV, GF, DF) 


Herbed Focaccia (V, DF) 

with Olive Oil & Grated Parmesan 







1st, and 3rd week of the month



Sous Vide Pork Tenderloin with Charred Lemon Blueberry Gastrique (GF) 


Boneless Chicken Breasts with Leek, Shallot & Carrot 

in a Riesling Cream Sauce 


Parslied Red Skin Potatoes (V, GF) 


Apricot Glazed Brussels Sprouts (VV, GF, DF) 


Spinach Salad (V, GF) 

with Caramelized Onion, Crumbled Bleu Cheese, 

Sliced Strawberries, Candied Walnuts & Poppyseed Dressing 





1st, and 3rd week of the month



Italian Stuffed Flank Steak Board 

Spinach, Red Pepper, 

Pesto, Pomodoraccio Tomatoes 


Salmon en Papillote (GF, DF) 

Leeks, Carrots, White Wine, Tarragon 


Fingerling Potato Salad (VV, GF, DF) 

Capers, Shallots, Chervil Vinaigrette 


Beet Salad (V, GF) 

Beets, Strawberries, Scallions, Goat Cheese 


Olive Bread (V) with Olive Oil & Herbed Butter 






1st, and 3rd week of the month



Mojo Pork Enchiladas with Queso Fresco (GF) 


Cuban Spiced Chicken Stew (GF, DF) 

Peppers, Potatoes, Tomatoes, White Wine 


Chorizo Plantain Rice (GF) 


Mojito Grilled Fruit Salad (VV, GF, DF) 


Chipotle Lime Corn Chips (VV, GF, DF) 

with Grilled Pineapple Salsa & Sweet Heat 







1st, and 3rd week of the month



Chili Lime Salmon (GF) 

Honey, Garlic, Cumin 


Korean BBQ Ribs (DF) 


Chinese Shrunken Green Beans (VV, DF) 

Stir Fried 


Whole Wheat Linguini Pasta Salad (V, DF)

 with Bean Sprouts, Pea Pods, Carrot, Rice Wine Vinaigrette 


Kale Salad (V, DF) 

with Spinach, Shiitake, Water Chestnuts, Toasted Cashews, 

Mandarin Oranges & Black Sesame Miso Vinaigrette 






2nd, and 4th week of the month



Pappardelle Pasta with Bolognese Sauce served with Parmigiano-Reggiano


Tilapia in Lemon Herb Pan Sauce (GF)


Italian Garden Salad (VV, GF, DF) 

with Romaine & Spinach, Pepperoncini, 

Zucchini & Thinly Sliced Red Onion in Italian Vinaigrette


Herbed Ciabatta Dinner Rolls with Garlic Herb Butter (V)






2nd, and 4th week of the month



Beef, Pork & Bison Meatloaf with Charred Tomato Sauce (DF)


Lobster Macaroni & Cheese with Smoked Gouda & Peas 


Sautéed Spinach with Garlic (V, GF) 


Farmers Market Chopped Vegetable Salad (VV, GF, DF)

A Medley of Green Beans, Wax Beans, Tomato, Corn, Bell Peppers, Red Onions & Cucumber with Champagne Chervil Vinaigrette


Full Size Cornbread Muffins with Cinnamon Honey Butter (V)




2nd, and 4th week of the month



Blood Orange Mojo Pork Tenderloin over Plantain Puree (GF)


Bone-In Farm to Table Chicken (GF, DF) Brown Sugar, Garlic & Lemon Juice


Elotes (V, GF) Mexican Corn with Parmesan & Cotija Cheeses, Mayonnaise, Lime Juice & Cayenne Pepper


Sautéed Green Beans (VV, GF, DF) tossed with Extra Virgin Olive Oil, Sea Salt, Cracked Pepper & Lemon Zest


Simple Garden Salad (VV, GF, DF) Iceberg & Romaine Lettuces tossed with Tomato Wedges, Fresh Sliced Cucumbers, Shredded Carrot & Red Cabbage served with choice of Ranch Dressing (V) or Balsamic Vinaigrette (VV, GF, DF)






2nd, and 4th week of the month



Red Wine Braised Beef Pot Roast in Mushroom Bordelaise (GF, DF)


Baked Shrimp Scampi over Roasted Leeks, Shallots & Fennel topped with Buttered Bread Crumbs


Red Skinned Smashed Potatoes (V, GF)


Herbed Corn & Edamame Succotash (VV, GF, DF)


Biscuits with Cinnamon Honey Butter (V)






2nd, and 4th week of the month



Quinoa Pilaf Stuffed Peppers (VV, DF)


Caramelized Cauliflower Au Gratin (V)


Brown Butter Seared Potato Gnocchi (V)


Lentil Medley with Pine Nuts, Kale & Golden Raisins (VV, GF, DF)


Fresh Baby Spinach (V, GF) with Roasted Yellow Beets, Toasted Pecans, Sliced Pears, Crumbled Goat Cheese & Halved Grape Tomatoes with Mustard Maple Vinaigrette






2nd, and 4th week of the month



Maple Bourbon Glazed Rib Cuts (GF, DF)


Panko Breaded Stuffed Chicken filled with Fresh Spinach, Roasted Red Peppers, Prosciutto & Smoked Gouda in Thyme


Cream Sauce Scalloped Sweet Potatoes with Salami Bits


Baked Beans (GF, DF)


Cabbage Apple Slaw (VV, GF, DF) 





2nd, and 4th week of the month



Chicken Adobo (DF) Seared & Roasted Legs & Thighs 


Braised Beef Brisket with Onion Gravy (DF)


Autumn Root Vegetable Smash (V, GF) Carrot, Parsnip & Yukon Gold Potatoes smashed with Roasted Garlic, Horseradish & Butter


Maple Glazed Heirloom Carrots (V, GF)


Harvest Breads (V)


Pumpkin & Zucchini Quick Breads








Anytime of any week with 48 hour prior notice

Pan Seared Cod in Herbed Butter (GF)


Tuscan Marinated Flank Steak fanned & displayed and served at room temperature on oversized wood boards beautifully garnished with Pickled Vegetables accompanied by Chimichurri Sauce & Fig Mustard and Assorted Freshly Baked Rolls 


Trio of Oven Roasted Seasonal Squashes (V, GF) tossed in Butter, Brown Sugar & Spices


Herbed Italian Orzo (VV, DF) gently steamed & tossed with Virgin Olive Oil & Fresh Herbs 


Kale & Curly Endive Salad (VV, GF, DF) with Roasted Beets, Candied Walnuts, Blood Orange Segments & Pear Vinaigrette






Additional fee apply, visit our Terms & Conditions for more details, 

As shown food prices only, All menu prices subject to change without notice

 All items are prepared in a kitchen or on shared equipment:

Milk, tree nuts, peanuts, soy, wheat, egg, shellfish, fish are present. 

We cannot guarantee any food to be completely free of allergens. 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Your and Our Safety is our Primarily Concern.

Delicacy Catering is doing our part to ensure all food safety regulations are strictly enforced and re-doubling our efforts to keep our staff healthy too.  All our food handlers are ServSafe certified for sanitation and food safety.  While prepping or packaging foods our staff is wearing n95 masks, gloves. All surfaces, dishes, utensils are being disinfected at all times.  All supplies deliveries, boxes, cans, packages are being placed into a designated area where they all being treated with a disinfectant and stored away

 to Ensure Safety and CDC compliance from COVID-19!

bottom of page