VEGETARIAN DELIGHT

• A layered dish of roasted eggplant and sliced tomatoes baked with caramelized onions, olives, herbs and parmesan cheese
• Lentil loaf
• Arugula and crisp romaine lettuce with blue cheese and dried cranberries, walnut vinaigrette
• Fresh foccacia bread

12.50/pp

SOUTHERN FRIED CHICKEN

• Macaroni and  cheese
• Collard greens
• Black eye peas
• Homemade cornbread

12.50/pp

FIRE ROASTED ORANGE GLAZED CHICKEN

• Marinated chicken breast brushed with a citrus glaze, slow roasted and seared
• Served with grilled vegetables, confetti rice, chef spinach salad and bread

12.50/pp

TANDOORI CHICKEN

• Yellow rice
• Spinach and sprout salad served with a yogurt and herb vingerette dressing
• Early snap beans and peppers
• With dinner rolls and butter

12.50/pp

SOUTHWESTERN CHICKEN

Bowtie pasta, chunks of vegetables, smothered in a creamy southwestern sauce topped with

• Grilled chicken
• Garden salad and dinner rolls

This is Step By Step Catering’s signature dish. You won’t be disappointed!

12.50/pp

Add seasonal grilled vegetables for 1.00

SPINACH STUFFED CHICKEN BREAST W/CHOPPED CHIVES

• Thyme-laced Potatoe au Gratin
• Grilled seasonal vegetables
• A fresh salad with crisp cucumbers, ripe red tomatoes, red onion, and chunks of feta cheese, oregano, olive oil, and red wine vinegar dressing

12.50/pp

• Add grilled seasonal vegetables 1.00 more/pp

SMOTHERED PORK CHOPS/CHICKEN

• Served over a bed of white rice
• collard greens,
• candied yams/macaroni and cheese
• black eyed peas

12.50/pp

COUNTRY FRIED STEAK

• Country Fried Steak with Vidalia onions and gravy
• creamy mashed potatoes
• fresh green beans
• chef garden salad
• dinner rolls

14.00/pp

APRICOT GLAZED CORNISH HEN

• Wild rice
• Sautéed green beans and bell peppers blend

14.50/pp

ROSEMARY GRILLED CHICKEN BREAST

• Broccoli rice alongside a cherry tomato & corn salad or grilled vegetables.

12.50/pp

HAWAIIAN CHICKEN

• Served with confetti rice and corn on the cob

12.50/pp

SAUSAGE AND CHICKEN JAMBALAYA

• Served with salad and bread

11.50/pp

CARRIBEAN CURRY CHICKEN

• Served with rice and peas, fried plantains and, steamed cabbage

12.50/pp

LEMON PEPPER CHICKEN

• Served with wedged potatoes, sautéed asparagus, and carrots

12.50/pp

LOUISIANA FRIED CHICKEN

• Served with potato salad, baked beans, corn-on-cob, and sliced fresh bread

12.50/pp

PEANUT MARALA STUFFED CHICKEN

• Served with fettuccini, green snap beans, chef garden salad, and fresh bread

12.50/pp

CHICKEN LE CORDON BLEU

• Served with wild rice, carrot soufflé, and fresh snapped beans

14.50/pp

CURRY APPLE CHICKEN

• Served with coconut rice and fresh snap beans

12.50/pp

CHICKEN POT PIE

• Served with fresh mixed green salad 

10.50/pp

AUNTIE V’S MEATLOAF

• Served with creamy garlic mashed potatoes
• Steamed cabbage or green beans

12.50/pp

LASAGNA

• Meat or vegetarian lasagna served with tossed garden or caeser salad
• Garlic bread

12.50/pp

THREE CHEESE RAVIOLI

• Sauteed in wild mushroom cream sauce, steamed broccoli
• Sliced grilled chicken with a garden salad and bread

12.50/pp

PORK LOIN STUFFED WITH SUN-DRIED TOMATOES AND GOAT CHEESE

• Roasted sweet potatoes with cinnamon butter
• Green beans and onion
• Silver dollar rolls and butter pats

11.50/pp

BEEF TENDERLOIN

• Honey bourbon herb rub beef tenderloin
• Garlic herb roasted red potatoes
• Steamed vegetable médley
• Silver dollar rolls and butter pats

15.95/pp

PEPPER STEAK

• Marinated steak strips sautéed with red, yellow, and green peppers.
• Served with rice pilaf, honey glazed carrots, and asparagus
• Persian salad (romaine lettuce hearts with diced tomatoes, cucumbers, red onions served with a lite house vinegarette dressing)
• Pulled bread

15.95/pp

PAN-SEARED TILAPIA WITH LEMON CAPER OR BLACKENED SEASONING

• Garlic herb roasted red potatoes
• Grilled vegetable medley
• Silver dollar rolls and butter pats

12.50/pp

SALMON WITH ROASTED PEPPER COULIS

• Grilled, marinated salmon topped with roasted pepper coulis
• Mixed greens, spinach, mandrian oranges, fresh strawberries, and Juliann red onions, feta cheese, and lemon citrus dressing
• Vegetable medley (broccoli, cauliflower & carrots mixed)
• Roasted red potatoes
• Fresh baked rolls with butter

14.95/pp

PAN-SEARED SALMON WITH AN HERB AND SAGE BUTTER SAUCE

• Grilled asparagus
• Rosemary roasted potatoes
• Arugula & spinach salad with shaved parmesan cheese and lemon vinaigrette

14.95/pp

MUSTARD-GLAZED SALMON

• Arugula and crisp romaine lettuce with blue cheese and dried cranberries, walnut vinaigrette
• Wild rice pilaf
• Broccoli and carrots with lemon butter sauce

14.95/pp

TROPICAL SEA BASS (with Tangy Salsa)

• Served with Greek orzo & spinach, green salad, and fresh french bread & butter

14.50/pp