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The Laurrapin is a chef owned and operated business with a reputation for creative, high quality food at very affordable prices. We take tremendous pride in our food and selectively use the highest quality ingredients. The varied training of our chefs gives us the ability to prepare almost any style of cuisine and adapt to any special dietary needs.
We are a full-service caterer able to work closely with you to ensure your wedding or event is the celebration you deserve. Whether you need catering for a few or a few hundred we can arrange for every necessity; from rentals and staffing, to cakes and desserts. We also have private space available in our restaurant, The Laurrapin Grille, for private parties of up to 28 people.
The Laurrapin is experienced in large formal weddings, rehearsal dinners, small intimate dinners as well as corporate and business functions. We are capable of executing menus ranging from simple buffets and hors d'oeuvre receptions to custom multi-course plated dinners, backyard barbeques and theme parties. Let the Laurrapin’s trained professional staff handle all the details to make your event one you and your guests will truly enjoy.
Customer satisfaction is important to us at the Laurrapin; we meet directly with you to design and customize a personalized menu to satisfy your palate and your budget. Be assured that your needs will be met.
Staffing Fees:
We do not charge a standard gratuity fee; we believe you should choose the level of service for your event.
Four Hour Event
Service charges for a standard 4 hour event, including 2 hour set up and 2 hour break down:
Supervising Chef $250
Carver/Server/Bartender $210
Porter $150
Two Hour Event
Service charges for a 2 hour event, including 2 hour set up and 2 hour break down:
Supervising Chef $175
Carver/Server/Bartender $160
Porter $100
All carved meats are served with assorted condiments, sauces and bread
Seasoned with fresh rosemary and garlic and slow roasted
Pit roasted bottom round beef, ham and/or turkey
Pork loin stuffed with a cornbread crawfish dressing and roasted with Creole spices
Pepper encrusted beef tenderloin, seared and roasted
Rubbed with fresh herbs and oven roasted
Grilled and basted with an Asian barbeque sauce
Smoked oven roasted ham stuffed with mustard greens and onion
Served with Kaiser rolls, rye bread, hotdog buns and cocktail rolls, assorted condiments and hot sauces
A mix of local and imported oysters and clams shucked to order. Served with cocktail sauce, lemon and assorted hot sauces
These menus are designed for a minimum of 25 guests. You may enhance your buffet with the addition of Carving Stations, Side Dishes and Laurrapin’s selection of hors d’oeuvres or mini desserts
Pasta tossed with marinara, four cheeses, artichoke hearts and spinach
Cheese filled pasta tossed with Proscuitto ham, sun dried tomatoes and mushrooms in a tomato cream sauce
Laurrapin Grille’s famous recipe served with caramelized onion and gravy
Broiled and served with fresh dill cream
Marinated Flank Steak broiled and served with a mushroom brown sauce
Roasted vegetables and pasta tossed with a basil, white wine cream sauce
Broiled flounder stuffed with lump crab imperial
Shrimp, scallops, lobster and crab sautéed with julienne onions, bell peppers and fresh fennel in a basil cream and tossed with bow tie pasta
Shrimp, scallops, lobster and crab baked in a rich sherry cream sauce
Boneless chicken breast pan seared and smothered in a Creole brown sauce
Boneless chicken breast and wing drumette marinated and grilled, served with fire roasted tomato sauce
Roasted eggplant, pepper, sun dried tomatoes, spinach, artichoke hearts sautéed with fresh basil and garlic, tossed with penne pasta and finished with parmesan cheese and balsamic reduction
Served over rice
Chicken, shrimp, andouille sausage, peppers, onions, and tomatoes simmered with Creole spices and tossed with rice
Crawfish tail meat with peppers, onions and spices in a New Orleans style cream sauce and tossed with rotini pasta
A classic Southern recipe of chicken stewed with mushrooms and onions in a cream sauce and served over rice
Stuffed with fresh mozzarella, spinach and roasted peppers, pine nuts served with a roasted garlic cream sauce
OR
Boneless chicken breasts stuffed with smoked ham, onions, spinach and Swiss cheese, served with a chicken velouté sauce
Traditional comfort food of chicken, root vegetables, corn and green beans stewed and topped with a biscuit crust
Boneless chicken breast stuffed with Proscuitto ham, fontina and asiago cheeses, sun dried tomatoes and spinach, served with a sage pan sauce
A unique twist on a Maryland classic. Lump crab meat and lobster seasoned with old bay and topped with a lemon chive aioli
Roasted vegetables layered with marinara sauce and four cheeses then baked
Layers of fried eggplant, spinach, olives and goat cheese baked and topped with marinara and parmesan cheese
Boneless chicken breast stuffed with crab imperial
*Please remember, the options listed are only suggestions. We are flexible and able to prepare almost any style of cuisine and adapt to any special dietary needs
Macaroni and cheese with the addition of shrimp and Cajun seasonings
With butter, bacon bits and cheddar cheese
Herb roasted Yukon, red bliss and sweet potatoes
Mixed field greens with kalamata olives, sun dried tomatoes, roasted peppers, artichoke hearts, roasted eggplant and feta cheese served with balsamic vinaigrette
Mixed greens with sliced pears, golden raisins, tomatoes, toasted walnuts, and gorgonzola cheese served with apple champagne vinaigrette
Romaine lettuce tossed with a creamy anchovy dressing with garlic croutons and parmesan cheese
Mixed field greens with carrots, cucumbers and tomatoes served with your choice of ranch dressing and balsamic vinaigrette
Mixed field greens with mandarin oranges, hearts of palm, tomatoes and toasted almonds served with raspberry vinaigrette
Mixed field greens with roasted peppers, grilled onions, grilled corn, sun dried tomatoes and cheddar jack cheese served with honey cumin lime vinaigrette
Red and green apples, walnuts, grapes and carrots tossed with yogurt dressing
Golden and ruby red beets with almonds, carrots and goat cheese served with port wine vinaigrette
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