Our Commitment

At Heart to Heart Catering & Events, we are a full-service catering and event planning company that will provide you with the most enchanting event or elegant soiree. We bring creativity that can turn an ordinary room into events that are unique, sumptuous, and colorful. We can help with any size event, whether it’s a wedding for 100 guests, a gala for 500 or a grand opening for 3,000. No matter what your needs, we provide unparalleled quality service and also maintain great relationships with all our vendors.




Services Offered


  • Catering/Menu Development
  • Concept/Theme Development
  • Day-of Coordination & Destination Events
  • Design Services & Logistics Management
  • Guest Coordination & Birthday Parties
  • Event Staffing/On-site Management
  • Meetings & Conferences


  • Ceremonies & Conventions
  • Corporate Events & Fundraising Events
  • Holiday Parties & Non-profit Events
  • Private Parties & Retreats
  • Social Events & Weddings
  • Post-event Cleaning & Rehearsal Coordination
  • Vendor Selection & Management
  • Venue Selection


We Cater Them All!

  • Corporate & Non-Profit
  • Special & Social Events
  • Bar & Bat Mitzvahs.
  • Bridal & Baby Showers
  • Home Parties & Special Occasions
  • Executive Lunches & Dinners

Heart to Heart Catering Menus

Menu Sampling

Hors D’ Oeuvres

Brie with fig jam, green apples on multi-grain cracker
Pate de foie gras with red onion jam and toast points
Santa Fe spiced shrimp with pesto aioli
Mini Maryland crab cakes with remoulade
Jalapeño sausage en croute
Duck en croute
Endive with ahi tuna, chive mascarpone and capers
Provençal crostini
Roasted balsamic tomato crostini (with creamy gorgonzola)
Smoked salmon blinis
Rosemary lamb and artichoke skewer
Goat cheese with pesto and tomato jam on rice cracker
New potatoes with caviar and creme fraiche
Lollipop lamb chops with four herb pesto
Ponzu glazed beef tenderloin with snow peas
Crab stuffed mushrooms
Cheddar biscuits with country ham and honey mustard
Tartlet shells with smoked chicken and tarragon mayo
Gravlax on pumpernickel with dill cream cheese
Salt and pepper hamachi sashimi
Chorizo empanadas with romesco sauce (nut and red pepper sauce)
Lobster mac and cheese
Grilled corn cakes with poblano salsa
Risotto cakes with sun dried tomato tapenade
Seared scallop skewer with rosemary
Goat cheese stuffed Medjool dates (wrapped in bacon)


Seared jumbo scallops on wild mushroom risotto with lemon essence
Prosciutto and white bean salad on chiffonade radicchio
Shrimp ceviche over frisée with preserved lime and a avocado
Chorizo and chicken served over country potatoes with a red wine demi-glace
Ahi tuna tower with wontons crisps and black sesame seeds with ponzu glaze
Grilled tenderloin with horseradish oyster sauce
Modern caprese salad


Crab tower with roasted corn, charred tomato and sweet potato threads (plated)
Modern caprese with heirloom tomato and fresh mozzarella with balsamic glaze
White bean and prosciutto with red onion, tomato and red wine vinaigrette
Arugula with Marcona almonds, herb goat cheese, dried cranberries with balsamic vinaigrette
Baby wedge with bacon, red onion and tomato with blue cheese dressing


Lobster bisque with steamed lobster meat, chives with creme fraiche
Grilled vegetable gazpacho with crab meat and garlic crouton
Corn chowder with roasted poblano
French onion soup with gruyere crouton
Roasted tomato basil with chiffonade basil



Roasted duck breast with green peppercorn chutney
Wild rice stuffed cornish game hen with apple glaze
Chicken cacciatore with parmesan polenta
Chicken piccata over linguine
Chicken with mushrooms and artichokes, served with wild rice pilaf
Airline chicken breast with pesto
Chicken saltimbocca
Mediterranean lemon chicken


Rosemary infused pork tenderloin with peach glaze over bourbon sweet potatoes
Red wine braised short ribs with wild mushroom polenta
Four herb crusted lamb chops with herb demi-glace
Grilled filet of beef with bordelaise and marbled potatoes
Veal Marsala with buttered noodles
Tournedos au poirvre
Persillade of beef (beef with crust of parsley, garlic, lemon zest and panko)
Chili and coffee rubbed tenderloin with pimento demi
Beef Wellington with red wine and herb au jus
Smoked brisket w/chef’s homemade BBQ sauce
Oregano & garlic rubbed pork tenderloin


Grilled swordfish with garlic pistachio butter over basmati parsley rice
Seared scallops over parmesan risotto
Shrimp scampi over linguine and lemon infused arugula
Macadamia crusted sea bass with mango cream
Miso glazed salmon with julienne vegetable over jasmine rice
Bay of Fundy salmon with buerre blanc


Flourless chocolate cake with raspberry coulis and whipped cream
Texas pecan bourbon pie with creme anglaise
Lemon olive oil cake with buttercream
Blackberry granita with macerated fruit
Cake balls and cake pops
Salted caramel chocolate tart
Mini trifles
Mexican chocolate cake

Fun Food

Tuna nachos with seaweed salad, wasabi mayo and sriracha
Blackened chicken quesadillas with caramelized onion and peppers
Charred tomato soup in demitasse with grilled cheese bites
Clam or lobster shots with frozen pepper vodka

Grilled Pizza

Grilled vegetable, smoked gouda and pesto
Prosciutto, caramelized onion and goat cheese with arugula
Margherita with fresh mozzarella, tomato sauce, parmesan and basil
Italian sausage and Calabrian peppers

Gourmet Sliders

Kobe beef with cheddar cheese, tomato, pickle and lettuce
Fried chicken and biscuit with honey butter
Shrimp po boy with Cajun remoulade
Pimento cheese bacon slider
Nacho dogs with salsa, guac, cheese and tortilla strips
Central Park dogs with onion sauce and red pepper relish
Short rib sliders with pickles and smoked onion aioli
Falafel sliders with tzatziki
Tenderloin slider on brioche’



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