Order Catering from Roast N Co in Forest Hills
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Build healthy lunch menus for 50 guests on 6/27 at 12 pm, with a budget of $20/person. Include onsite staff and decor.
Build Chinese, Indian, and Japanese dinner menus for 150 guests on 4/23 at 6:30 pm, with a $3,000 total budget.
Build breakfast menus for 120 guests on Tuesday at 9 am, with a $20/person budget. Include onsite staff and decor.
Build boxed lunch menus for 40 guests, including 10 vegetarians, with an $18 per person budget.
Build happy hour menus with hors d’oeuvres for 75 guests next Thursday at 5:30 pm, with a $30/person budget.
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Roast N Co 68% (833)
Individual Boxed North American Mediterranean / Middle Eastern 100-12 Queens Blvd Forest Hills NY 11375
Western European French
+2Entrees / BYO Protein
Sesame Grilled Tofu With Basmati Rice and Broccoli
Sesame grilled tofu with basmati rice and broccoli
Garlic Lemon Chicken Thights With Rice and Sauteed Kale
Garlic lemon chicken thights with rice and sauteed kale
Lemon Oregano Grilled Shrimp With Potatoes and Green Beans
Lemon oregano grilled shrimp with potatoes and sauteed green beans
Rotisserie Chicken With Sauteed Kale and Baked Sweet Potatoes
Rotisserie chicken with sauteed kale and baked sweet potatoes
Grilled Tofu Over Quinoa Chickpea Salad
Grilled tofu over quinoa chickpea salad
Pan Seared Salmon With Roasted Potatoes and Sauteed Broccoli
Pan seared salmon with roasted potatoes and sauteed broccoli
Crispy Falafel Bowl With Lentils
Crispy falafel bowl with lentils, lettuce, tomato, onion, cucumber, and kalamazoo olives. Served with a citrus vinaigrette
Hot Vegan Quinoa
Portobello mushrooms, roasted tomato and avocado on a bed of quinoa.
Quiche
Tomato, spinach, and swiss cheese.
Rotisserie Chicken
Bone-in chicken, cut up, and served with gravy and harissa sauce on the side
Baked Salmon
Baked salmon lightly marinated with oil, salt and pepper
Beef Stew
With celery, onions, carrots, garlic, and balsamic vinegar
Roast N Co Lunch Package
Package includes 2 entree choices (split to headcount- 6-8 oz per person), 1 vegetable side (3 oz per person), 1 starch side (3 oz per person), and salad (3 oz per person).
Condiments
Large Balsamic Vinaigrette
Served with mixed greens salad, insalata integrale, and vegan insalata integrale.
Large Caesar Dressing
Serving with kale caesar salad
Large Citrus Vinaigrette
Served with mixed greens salad
Caesar Dressing
Serving with kale caesar salad
Balsamic Vinaigrette
Served with mixed greens salad, insalata integrale, and vegan insalata integrale.
Citrus Vinaigrette
Served with mixed greens salad
Gravy
Served with rotisserie chicken.
Harissa Sauce
Served with rotisserie sauce.
Sides / BYO Bases
Insalata Integrale
Roasted butternut squash, quinoa, goat cheese, toasted pumpkin seeds and cranberries on a bed of mesclun greens. Served with balsamic vinaigrette.
Vegan Insalata Integrale
Roasted butternut squash, quinoa, toasted pumpkin seeds and cranberries on a bed of mesclun greens. Served with balsamic vinaigrette.
Kale Caesar Salad
Kale, parmesan, and croutons. Served with caesar dressing.
Mixed Greens Salad
Mixed greens with tomatoes, cucumber, and red onion. Served with balsamic vinaigrette or citrus vinaigrette.
Sauteed Broccoli
Sauteed broccoli in olive oil, garlic, onion, salt and pepper.
Sauteed Kale
Sauteed kale
Ratatouille
Eggplant, zucchini, squash, bell pepper, onion, tomato, rosemary.
Seasonal Beet Salad
Shallots, dill, olive oil, and vinegar. Served cold
Baked Sweet Potatoes
Baked sweet potatoes seasoned with salt, pepper, cinnamon and olive oil
Quinoa
Nutritious and gluten-free quinoa, a versatile grain alternative.
Rice Pilaf
Rice pilaf
Rotisserie Potatoes
Rotisserie potatoes
Lentil Salad
Mesclun, cucumber, and tomatoes.
Orzo Salad
Spinach, bell peppers, and cucumber.
