Dinners
Serving Central Virginia / 
Located in Staunton, VA
Request an Appointment Call Us Today
Serving Central Virginia / Located in Staunton, VA
540-885-5085

Scrumptious Dinner Options

Check out our extensive dinner menu options below. Eric Stamer Catering has been serving tasty cuisine at events, parties, and other gatherings throughout Central Virginia since 1995. We ensure your satisfaction by providing you with top-quality food and outstanding catering services. Contact us and ask for Eric or Tish to schedule your FREE consultation.

Our Menu

Served Main Courses

Breast of chicken
stuffed with spinach, Italian sausage and pinenuts served with wild rice pecan pilaf and sundried cranberry sauce
Rosemary roasted leg of lamb

with sweet and russet potato pancake, glazed peas, green beans and carrots, and sundried tomato tapenade

Medallion of beef tenderloin

with potato-scallion cake, sautéed asparagus and green peppercorn-blue cheese sauce

Grilled loin of pork
with warm new potato and green bean salad
Breast of chicken
stuffed with pesto wild mushrooms with summertime succotash
Roast loin of lamb
with glazed fall vegetables, white beans and bacon with mint chutney
Medallions of beef tenderloin

with sautéed green beans, tomatoes and mint with garlic mashed potatoes and wild mushroom sauce

Grilled loin of lamb
with garlic mashed potatoes, spring vegetables and cherry jus
Breast of chicken

stuffed with country ham and wild mushroom duxelle served with asparagus risotto and Provençal vinaigrette

Medallions of beef tenderloin

with rosemary roasted potatoes, sweet corn sautée and spinach with roasted shallot and green peppercorn sauce

Hoisin-glazed loin of pork
with oriental slaw, steamed rice and sesame-garlic sauce
Lemon-herb breast of chicken
served with a sage, roasted shallot and country ham sauce and a potato-vegetable pancake
Pan seared black sea bass

with saffron risotto, glazed fall vegetables and Niçoise vinaigrette

Grilled loin of spring lamb
with herb mashed potatoes, melange of spring vegetables, mint chutney and herb au jus
Portobello, grilled vegetable and goat cheese stack
with roasted tomato coulis and basil oil
Sautéed shrimp Provençal
with olives, capers, tomatoes and vermouth with creamy polenta
Rosemary roasted loin of pork
with a pommery mustard sauce, smashed new potatoes and spring vegetables
Five spice roasted breast of chicken

with coconut curry cream, stir-fried vegetables and steamed basmati rice

Medallions of beef tenderloin
with duck confit, roasted shallots and a green peppercorn demiglace served a top fall vegetable risotto
Chesapeake bay rockfish

with Niçoise vinaigrette herbed-flecked orzo and sesame sautéed asparagus

Roast loin of pork

with shallot, roasted garlic and red wine demiglace with mashed potatoes and glazed carrots

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