Summer Plated Dinner

Passed Hors d’Oeuvres

Mini Lobster Rolls
Prosciutto WRAPPED Cantaloupe
Beet cured salmon on brioche
Zucchini and Feta Cakes
Elote mini tacos

First Course

Duet of ricotta

Plated Entrée

Local catch with Garden Chimichurri

Plated Dessert

Blackberry + summer sweet corn crumble

Spring Brunch


Crispy goat cheese pillows
Parsnip vichyssoise sips
Smoked trout salad on Rosemary Gaufrette
Radish tea sandwich


Poached Salmon
Shiitake mushroom Gruyere tart
Spring panzanella
Roasted beets
Blueberry muffins and mini croissants


Strawberry brown sugar mascarpone tarts

Winter Reception

Passed hors d’oeuvres

Lamb pita bites
North African spiced shrimp skewers
Eggplant Croquette


Beef kibbeh
Harissa Grilled Chicken
Spinach Fatayer + Cheese Borek
Lemony Fattoush
Charred Cauliflower
Warm farro
Za’atar pita chips + fresh pita bread

Basbousa Semolina Cake

Summer Vegetarian Buffet

Passed hors d’oeuvres

Mini Tofu Bao
Smoked Red Pepper Feta Purée
Avocado toast
Kimcheese arancini

Stationary hors d’oeuvre

Native Heirloom Tomato and Melon bar

Family style first course

Eva’s Greens with grilled peaches

Dinner buffet

Lemon thyme gnocchi
Golden and candy cane beet salad
Charred Broccolini
Grilled Eggplant and French Lentils


Wedding Cheese Cake with local cheeses

Spring Stations

Passed Hors d’Oeuvres

Tuna poke on sticky rice
Mint and Fava Bean Crostini
Thai Chicken Salad in Cucumber Cups
Candy cane beet chips
Ceviche in Radish Cups

Middle Eastern Station

Beef kofta
Chermoula marinated halibut
Spring pea salad
Roasted carrots

Slider Station

Seared ahi tuna bao
Fried chicken and waffle sliders
Grilled sirloin sliders
Hoisin five spice tofu banh mi

Fusion Street Food

Indian spiced lamb kebabs
Cauliflower Shawarma
Korean Marinated Pork Tacos
Asian noodles with chili-tahini vinaigrette

Passed Desserts

Individual lemon creams
Vegan chocolate chip cookie dough balls
Milk Bar Birthday cake truffles
Strawberry Rhubarb lavender popsicles

Fall Dinner Buffet

Braised Beef Short Ribs
Pan seared Halibut
Little Leaf lettuces
Grilled eggplant and pear salad
Warm farro

Early Fall Plated Dinner

Passed hors d’oeuvres

Sweet summer corn and smoked mozzarella arancini
Thai watermelon boxes
Cherry tomato blt
Smoked Bluefish Paté on Brioche Toast

Plated first course

Farmstand Nicoise

Plated entrée

Heritage pork loin

Plated dessert

Olive oil cake

Corporate Holiday Party

Passed hors d’oeuvres

Short rib tacos
Chicken and Waffles
Mini lobster grilled cheese
Buffalo brussels sprouts
Duck and gruyere croquettes

Raw bar

Local Oysters, Littleneck Clams, and Shrimp

Carving station

Beef Tenderloin
Grilled Salmon
Little gem caesar salad wedges
Potato celeriac gratin
Iggy’s rolls

Asian station

Build your own lettuce wraps
Charred cauliflower banh mi
Spicy Sichuan cucumber salad
Assorted maki and nigiri


Donut and Hot Cocoa Station
peppermint mallomars
Chocolate rosemary shortbread cookieS with salted caramel

Boston Magazine Events – Best of Boston Home 2019

“On December 12, over 250 guests joined Boston Home in the Boston Design Center’s newly renovated Drydock Hall for the twelfth annual Best of Boston Home event to celebrate the winter 2019 issue and the 68 winners of the prestigious Best of Boston Home award. Throughout the night, guests enjoyed creative, seasonal hors d’oeuvres and desserts by Forklift Catering along with innovative and fresh libations from OFFSITE.”

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Seven Wedding Caterers Who Will Have Guests Raving

“It’s all about the food for this chef-owned and operated business, which offers dishes such as grilled mahi mahi and herb-roasted rack-of-lamb lollipops. Chefs Dennis Tourse and Jamie Rogers, both graduates of the Cambridge School of Culinary Arts and former private chefs, will work with you to create a distinctive menu that suits your tastes. Sustainability is also top of mind for the duo: The company became a certified Sustainable Business Leader in 2012, which means that energy efficiency, water conservation, waste management are always considered.”

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Pretty and Sophisticated: How to Work the Plant-Based Trend into Your Menu

Forklift Catering - Bride & Groom Magazine - Spring 2018 - Photo: Kelly Benvenuto

“If you’re looking to create a wedding menu that’s deliciously sophisticated and in vogue, plant-based is the hottest food trend for 2018, according to New York restaurant consultancy group Baum + Whiteman. In Somerville, Kristen Campbell, director of event sales and planning at Forklift Catering, confirms a shift here as well. ‘We are seeing more demand for vegetarian and vegan catering.'”

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