Plantation Catering was started by Carol Smith 30 years ago in Newport, Rhode Island. We began serving yachts and catering cocktail and dinner parties related to the America's Cup Races and other Newport events, establishing ourselves as one of Rhode Island's premiere caterers. Our unmatched ability to present superb cuisine in challenging, off-site locations and execute seamless, sophisticated service has made us the first choice of many major corporations, special-events planners and private and cultural institutions.
Over the years we have maintained our excellence and passion for serving the best possible food in all environments and locations. Our desire to serve the best is not diminished by the size of the event. Whether it is a dinner for 50 or a gala for 2,000, our focus has always been on the comfort and satisfaction of our client and guests. It is also our aim to achieve a high standard of creativity in our presentations that reflects the hours we spend working on plans, finding the right props, and designing menus that represent our clients and serve their guests well.
Our expertise in creating themes, arranging flowers, selecting linens and orchestrating decor have brought us to the attention of Martha Stewart, The New York Times, Food & Wine, Cosmopolitan, Bride Magazine, Palm Beach Journal and many local newspapers over the years.
Our niche is with clients who are passionate about food. For more delectable menu ideas and pictures, download our brochure!
Plantation Catering Brochure.pdf
At Plantation Catering we will customize your event to enhance your personal style. We will work with you from your very first phone call until the last detail has been attended to. We will help you create the perfect menu and determine the appropriate number of service staff needed, all in keeping with your budget. It has been said that to call upon the talents of Plantation Catering, you will become a guest at your own party.
As one of The Preservation Society of Newport County's Preferred Caterers, we have the honor and pleasure of working in Newport's beautiful historic mansions. But our comfort zone doesn't end there, we thrive on providing flawless events at challenging locations!
Passed Hors d’oeuvres
Tomato Confit Crostini with mozzarella and basil pesto
Duck on a crisp wonton with mango salsa
Ahi Tuna Tartar with pickled cucumbers and serrachi mayonnaise
Grilled Sea Scallop with lemon garlic aioli
Miniature Quesadillas with roasted native corn, red bell peppers and jack cheese
First Course
Tender Spinach Salad with grilled peaches, spiced pecans, pistachio encrusted goat cheese, champagne vinaigrette
Cheese Straws and Grissini Sticks
Entrée
Spiced Rubbed Filet of Sirloin horseradish demi glaze grilled potato planks with parmesan and olive oil grilled summer squash and zucchini
Or
Pan Seared Atlantic Halibut, on a bed of basil mashed
potatoes with heirloom tomato and native corn salsa
Dessert
Wedding Cake presented on a painted plate of sabayon and raspberry coulis with fresh summer berries
Colombian Coffees and Bigelow Teas
Miniature Ice Cream Cones passed to your guests later in the evening
Maine Shrimp Salad Remoulade in endive
Moo Shu Pancake with Seared Duck Breast, Hoisin, candied orange and scallions
Coquille St. Jacques with pernod and mushrooms
Crispy Orange Beef with soy glaze
Bit of Brit Fish and Chips served in paper cones on wheatgrass
Grilled Asparagus with Goat Cheese Quenelles and
Hazelnut Vinaigrette served with farmers greens
Grilled Filet of Beef paired with Butter Poached Lobster Tail, Buerre blanc on a Chace’s Farm Corn Cake Summer Vegetables
“Summer Berry Pleasures”
strawberry tiramisu
Champagne sabayon with roasted strawberries and honey
pecan twists
Strawberry rhubarb ice cream
Colombian Coffee and Bigelow Teas
Sliced Duck on a wild rice pancake with cranberry chutney
Polenta with wild mushroom ragout
Maryland Crab cakes with French remoulade
Sweet Potato Pancakes with apple pear chutney and crème fraiche
Baby Lamb Chops with rosemary and mint
Trio of appetizers
Bisque Butternut Squash with Apple Garni Presented in a
Demi Tasse Cup
Gorgonzola Stuffed Pear with Micro Greens, Fig Syrup
Maple Glazed Sea Scallop with Crispy Potato Galette and
Pecan Butter
Pan Seared Filet of Beef, Armagnac Peppercorn Sauce on a Bed of Yukon Gold Potato Hash with Crisp Pancetta, Roasted Corn, Swiss Chard and a Hint of Gorgonzola
Pumpkin Crème Brulee with caramelized palmiers
Miniature Brioche with braised short ribs and brie Crepe Purses with Porcini Mushrooms Risotto Cakes with sage and fontina
Pomegranate glazed duck with walnuts served on a fruit and nut studded crostini
Crab cakes with French remoulade sauce
Lobster Bisque drizzled with rum
Second Course
Apple and Arugula Salad with walnuts
Free-Range Chicken Bread with Chevre and Grainy
Mustards, wild mushroom bread pudding
and roasted winter vegetables
Flourless Chocolate Torte with espresso crème anglais
You exceeded our expectations in
every way possible! The food was delicious, attractively presented and warm when called for. My
husband is still trying how to figure out how you served 200 guests Filet and Lobster Tail with both
being presented at the perfect temperature. AMAZING!!
We are also very appreciative that the timing of the entire evening was impeccable. I noticed
how attentive you and your staff were, and when anyone needed anything they were immediately
taken care of with ease and professionalism and always with a smile.
I will always think of Plantation Catering and the amazing meals you
prepared when I think of Eliza and Erik’s wedding. The entire neighborhood/family
has been a buzz ever since. Those who had the lamb think their meal was the
best, and no one was bashful about their 2nd and 3rd helpings. Then those who like me had the cod, thought it was absolutely the most devine…..and then there was
the Bride who had the wild mushroom ravioli which she described as sublime…
and no one argued with the Bride!
It was a great day: the people, the flowers, the ocean breeze, the happy
people…and the music. But it never could’ve been as perfect as it was without
your participation.
We all thank you from the bottom of our hearts for helping to make this day so
special for so many people.
Thanks to your infinite patience and guidance throughout the planning process, everything turned out exactly how we imagined it!! From our very first meeting you made us feel so comfortable (which I very much appreciated!) Prior to our wedding, and working with you, I had always thought of a catering company providing exclusively food, however, I found the experience with you to be quite the opposite! Not only did you provide FABULOUS FOOD, you provided timelines, advice, and took control of every aspect at our wedding, down to the minute. Having you there to take care of everything made our day so much more enjoyable! Your responses to my many emails were always timely, which I so much appreciated. Although, I’m quite sure you had many other brides to take care of, I never once felt this way. You were amazing!
Thank you for visiting us online. We are so pleased that you are interested in receiving information about our services. In order to provide you with the information that is best suited to your personal taste, we ask that you complete the form below with as much information about your event as possible. We are eager to speak with you and will contact you once we receive your form. Please also include your telephone number .
We look forward to working with you on your next event.
-Staff at Plantation Catering of Newport
email - info_plantationcateringofnewport.com
phone - 401.846.4794
fax - 401.848.5080
address - Plantation Catering of Newport, Inc.
60 Hammarlund Way
Middletown, Rhode Island 02842
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