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Aroma Catering is now serving the Sunny Isles Beach community. Aroma Catering provides the very best in glatt kosher catering at the best prices in all of South Florida. For Reservations, Orders and Information
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At Aroma Catering we have no limit to what we can do for you!!! Whether you are hosting a birthday, corporate party, wedding, bar/bat mitzvah or shivah, we can tailor your needs to any of our packages.
We serve all of South Florida in Broward, Dade, Collier, Palm Beach counties.
WHY AROMA CATERING?
Aroma Catering is a full service kosher caterer that has been creating exceptional and delicious menus since 2006. Our staff knows how to work with our clients to create a perfect affair that your family and guests will never forget. We have earned our stellar reputation because of our commitment to providing our clients with fresh, delicious food and exceptional service.
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Aroma Catering offers the following services:
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Hors D’oeuvres
Carving Stations
Colorful Salads
Delicious Entrées
Exquisite Desserts
White-Glove Butler Style Passed Hors D’oeuvres
 Moroccan Cigars with Tahina Assorted Burekas Teriyaki Chicken Lollypops Meat Torpedo (Beef Kibbe) Bite Size Kefta Kabobs Falafel with Hummus & Tahini Crispy Potato Pastels Franks in a Blanket with Deli Mustard Mini Potato Pancakes with Apple Sauce Bite Size Egg Rolls with Duck Sauce Thai Beef Sate with Spicy Peanut Sauce Chicken Sate with Thai Chili Sauce Stuffed Mushrooms Oreganato Thai Spring rolls with Duck Sauce Mini Potato Knishes with Mustard |
Meatballs –sweet & sour, or Marinara Salmon Carpaccio on Toast Points with Black Caviar Faux Fried Shrimp with a Mango Chutney Deviled Crabcake accompanied with Red Pepper Cooli Honey Coconut Chicken Tomato Bruscetta served on Toasted Crustini Grilled Baby Lamb Chops Passed Sushi and Sashimi Coconut Chicken with Avocado Sour Cream (Parve) Eggplant Caponata Crostini Mini Chicken or Beef Empanada Chicken or Beef Brochette with Honey Sesame Soy Sauce Miniature Beef Wellington Seared Ahi Tuna
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Carving Stations - Variety for Every Occasion
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Penne pasta offered with sautéed julienne california vegetables, grilled portabella mushrooms, artichoke hearts, sun dried tomatoes, toasted pine nuts, served with a choice of marinara, pesto or pink vodka sauce. Accompanied with herbed foccacia and garlic bread. |
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Peking Duck to be carved accompanied with moo shu pancakes, steamed dumplings, brown rice, hoisin sauce, plum sauce, decorated with Asian boxes and chop sticks. |
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Szechuan beef and broccoli cashew chicken with chinese vegetables accompanied with fried rice and chinese noodles. Includes fortune cookies and chop sticks. |
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Hummus, tehina, babaganoush, israeli salad, stuffed grape leaves, kalamata olives, matbucha, fried eggplant, tabuli and mini-warmed pita bread and falafel balls. |
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Perppercorn crusted pan seared tuna loin served with spicy soy sauce, wasabi mayo, and fresh ginger wok fried yellow tail snapper with a spicy black bean sauce accompanied with jasmine rice. |
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An artistic display of maki to include yellow tail with scallions, california rolls, tuna with cucumbers, salmon with vegetables and sashimi offered with wasabi, vegetable rolls with shitake mushrooms, soy sauce pickled ginger and chop sticks. |
First-Course Salads
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Tossed romaine in classic caesar dressing topped with garlic croutons. |
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Stacked grilled marinated vegetables on a bed of mixed field greens with candied walnuts and craizins topped with portabella mushrooms drizzled with a raspberry vinaigrette. |
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Chopped iceberg and romaine lettuce with roasted red bell peppers, black olives, pepperoncini, cherry tomatoes, with a pita triangle and falafel ball served with an oregano vinaigrette. |
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Mixed greens, napa cabbage, bean sprouts, julienne red bell peppers, mandarin orange segments, and strawberries topped with a soy sesame ginger dressing garnished with an edible orchid. |
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Mixed greens, sliced tomatoes, cucumbers, red onion and chick peas tossed in a balsamic vinaigrette. |
Poultry ♦ Meat ♦ Fish
Poultry
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Pan sautéed chicken in lemon white wine sauce. |
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Chicken breast stuffed with spinach, wild mushrooms and sun dried tomatoes topped with a shitake mushroom sauce. |
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Stuffed hen with apples and walnuts topped with apricot glaze. |
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Pounded chicken breast rolled with spinach, red pepper, and pine nuts with a cabernet shallot reduction sauce. |
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Chicken breast seasoned with fresh rosemary, salt & pepper served with balsamic reduction. |
Meat
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Herb crusted prime rib served with aujus. |
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Chauteau briand accompanied with wild mshrooms sauce. |
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Grilled skirt steak with chimichurri sauce. (Churrasco) |
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Middle eastern slow braised minute steak with artichoke, onion and tomato sauce. |
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Beef roulade - rolled beef stuffed with mushroom duxelle topped with a bottom mushroom sauce. |
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Baby lamb chop - grilled or baked - marinated. |
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Veal chop milanese topped with roasted peppers & artichokes topped with balsamic reduction. |
Fish
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Pistachio crusted red snapper with caribbean salsa. |
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Herb crusted baked norwegian salmon topped with fresh dill sauce. |
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Pan sautéed chilean seabass served with a lemon, shallot white wine reduction. |
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Plantain crusted mahi mahi with a mango mojito sauce. |
Desserts and Viennese Tables
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Warmed chocolate lava cake served with nerries and fresh whipped cream. |
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Individual marquis - chocolate mousse tart. |
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Razzmataz - strawberry raspberry mousse. |
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Individual pecan pie. |
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Aroma's finest freshly baket desserts to include a lavish display of assorted whole cakes, petit fours, individual mousse and fruit yart, fancy cookies, fudge brownies exotic fruit display and chocolate fountain accompanied with assorted condiments. |
