Romanelli’s Linwood catering brings familiar flavors, generous portions, and thoughtful service to gatherings large and small. This guide walks you through menu building, seasonal highlights, and crowd-pleasing combinations.
You will find sample packages, suggested pairings, and planning tools to help you budget and order with confidence.
While every event is unique, the options below reflect the most-requested dishes and styles. Use them for inspiration, then customize to fit your theme, budget, and guest preferences.
Pricing presented is illustrative and may vary by date, market conditions, and selection.
Guest praise: “Everything arrived hot, on time, and beautifully set up.
The eggplant rollatini was the star, and the team accommodated our gluten-free guests without fuss.”
What Makes the Linwood Catering Experience Stand Out
The kitchen focuses on hearty classics, quality ingredients, and consistency. Expect abundant platters, well-balanced seasoning, and sauces made to order for optimum freshness.
This is hospitality-forward service that is reliable during the crunch time of your event.
You can keep things casual with sandwich trays and salads, or build a multi-course buffet with hot entrées. Breakfast and brunch are available for early events, while dessert trays make a sweet finish for any occasion.
Family-style service and station setups elevate more formal gatherings without complicating logistics.
How to Build Your Menu
Start by estimating your headcount, then choose a service style that matches your setup and timeline. Mix proteins with vegetarian choices, and include at least two sides and one green salad for balance.
Round out the spread with bread, beverages, and a dessert assortment.
A smart rule of thumb is three to four appetizers for cocktail-style events under two hours. For buffet meals, plan one to two proteins, two sides, and one salad per 10–12 guests minimum.
Add a vegetarian entrée and a gluten-friendly option for inclusive dining.
Menu At-a-Glance
| Category | Signature Selections | Dietary Tags | Typical Price Range |
|---|---|---|---|
| Hot Entrées | Chicken Francese, Sausage & Peppers, Eggplant Rollatini, Baked Ziti | GF, V, NF options | $12–$22 per person |
| Cold Starters & Platters | Antipasto, Caprese Skewers, Crudité, Italian Meats & Cheeses | GF, VG, NF options | $5–$12 per person |
| Sandwich & Wrap Trays | Chicken Cutlet, Italian Hoagie, Turkey & Provolone, Veggie Wrap | DF, NF, V options | $8–$14 per person |
| Salads & Sides | Caesar, House Salad, Roasted Potatoes, Sautéed Greens | GF, V, VG options | $3–$8 per person |
| Breakfast & Brunch | Scrambled Eggs, Breakfast Sandwiches, Frittata, Pastry Assortment | GF, V, NF options | $10–$18 per person |
| Desserts | Cookie & Brownie Trays, Cannoli Bites, Mini Cheesecakes | NF, V options | $4–$9 per person |
| Beverages | Fresh-Brewed Iced Tea, Lemonade, Coffee Service, Bottled Water | GF, VG, DF | $2–$4 per person |
Prices are estimates to assist with planning and may be adjusted based on selection, distance, and seasonal availability.
Discuss your targets with the catering coordinator to lock in a quote and service details.
Dietary Tag Legend
| Tag | Meaning | Notes |
|---|---|---|
| GF | Gluten-friendly | Items prepared without gluten ingredients; kitchen is not a certified gluten-free facility. |
| V | Vegetarian | No meat or fish; may include dairy and eggs. |
| VG | Vegan | No animal products; plant-based preparations. |
| DF | Dairy-free | No milk-based ingredients. |
| NF | Nut-free | Prepared without nuts; cross-contact protocols on request. |
| SF | Shellfish-free | Safe for shellfish allergies; disclose severe allergies when ordering. |
Allergies and dietary restrictions are accommodated with advance notice. Labeling is available on delivered trays for clear, guest-friendly presentation.
Ask about dedicated utensil sets to reduce cross-contact during service.
Hot Entrées
Warm, comforting dishes anchor buffet-style events and satisfy mixed groups. Balance poultry, beef or pork, and vegetarian choices to keep the spread inclusive.
Sauces are kept on the side when appropriate to preserve texture on the buffet.
| Dish | Description | Dietary | Typical Price | Best For |
|---|---|---|---|---|
| Chicken Francese | Lemon-butter and white wine sauce over lightly floured chicken cutlets. | NF | $14–$18 per person | Weddings, family celebrations |
| Chicken Parmigiana | Crisp-breaded cutlets, marinara, and melted mozzarella, baked until bubbly. | NF | $14–$17 per person | Casual buffets, graduations |
| Sausage & Peppers | Sweet Italian sausage with sautéed peppers and onions in pan juices. | GF, DF, NF | $12–$15 per person | Tailgates, office lunches |
| Baked Ziti | Ricotta, marinara, and mozzarella baked with al dente pasta. | V, NF | $11–$14 per person | Community events, youth teams |
| Eggplant Rollatini | Thin eggplant slices rolled with herbed ricotta and marinara. | V, NF | $12–$16 per person | Vegetarian centerpiece |
| Meatballs in Marinara | Classic beef and pork meatballs simmered in house sauce. | NF | $11–$14 per person | Game day, casual gatherings |
| Roasted Chicken (Herb or BBQ) | Quartered or boneless cuts with rosemary jus or tangy glaze. | GF, NF | $13–$17 per person | Mixed-age events |
| Stuffed Shells | Ricotta-stuffed pasta shells baked with marinara and parmesan. | V, NF | $11–$14 per person | Comfort-food buffets |
| Grilled Seasonal Vegetables | Marinated vegetables char-grilled for smoky depth and color. | GF, VG, DF, NF | $9–$12 per person | Balanced plates, vegan guests |
Chef tip: Pair Chicken Francese with a bright arugula salad and lemony roasted potatoes.
The acidity ties the menu together without overwhelming richer entrées.
Cold Starters and Platters
Cold platters add color and variety and are easy to set out as guests arrive. Select a mix of vegetables, cheeses, and proteins for a full range of tastes.
Bite-sized picks and skewers reduce crowding at buffet lines.
| Platter | Includes | Dietary | Typical Price | Portion Guide |
|---|---|---|---|---|
| Italian Antipasto | Imported meats, aged cheeses, marinated olives, roasted peppers, artichokes. | GF, NF | $9–$12 per person | 5–7 bites per guest |
| Caprese Skewers | Tomato, fresh mozzarella, basil, balsamic drizzle. | V, GF, NF | $5–$7 per person | 2–3 skewers each |
| Crudité & Dips | Seasonal raw vegetables with ranch and hummus. | GF, VG, NF | $4–$6 per person | 5–6 oz per guest |
| Cheese Board | Domestic and imported cheeses with grapes and crackers. | V, NF | $7–$10 per person | 3–4 oz cheese per guest |
Sandwich and Wrap Trays
Sandwich assortments are perfect for meetings, youth sports, and casual receptions. Choose classic hoagies, ciabatta sandwiches, or wraps, and add gluten-friendly bread on request.
Labeling keeps lines moving and ensures guests find their preferred options.
| Selection | Description | Dietary | Typical Price | Notes |
|---|---|---|---|---|
| Italian Hoagie | Ham, salami, capicola, provolone, lettuce, tomato, onion, oil & vinegar. | NF | $10–$13 per person | Serve with banana peppers and extra dressing. |
| Turkey & Provolone | Oven-roasted turkey, provolone, greens, tomato, and house spread. | NF | $9–$12 per person | Swap cheese for dairy-free on request. |
| Chicken Cutlet | Lightly breaded chicken, sharp provolone, roasted peppers, balsamic. | NF | $11–$14 per person | Also available grilled without breading. |
| Veggie & Hummus Wrap | Grilled vegetables, greens, hummus, lemon vinaigrette. | VG, DF, NF | $9–$11 per person | Great vegan option with robust flavor. |
Salads and Sides
Round out your spread with one leafy salad and two sides for variety and color. Mix starches with vegetables to satisfy different preferences and dietary needs.
Dressings can be served on the side to keep greens fresh.
| Item | Description | Dietary | Typical Price | Serving Size |
|---|---|---|---|---|
| Classic Caesar | Romaine, parmesan, croutons, house Caesar dressing. | V, NF | $3–$5 per person | 3–4 oz greens per guest |
| House Garden Salad | Mixed greens, tomatoes, cucumbers, onions, choice of dressing. | GF, VG, DF, NF | $3–$5 per person | 3–4 oz greens per guest |
| Roasted Potatoes | Garlic-herb roasted potatoes with olive oil and parsley. | GF, VG, DF, NF | $3–$5 per person | 4–6 oz per guest |
| Seasonal Vegetables | Lightly sautéed or roasted local vegetables. | GF, VG, DF, NF | $3–$5 per person | 4–6 oz per guest |
| Penne Vodka | Creamy tomato-vodka sauce with al dente penne. | V, NF | $4–$6 per person | 4–6 oz per guest |
Breakfast and Brunch
Morning events benefit from a balanced mix of protein, fruit, and pastries. Offer at least one savory egg dish plus a lighter yogurt or fruit option.
Coffee service and juices ensure guests are well-caffeinated and refreshed.
| Option | Includes | Dietary | Typical Price | Notes |
|---|---|---|---|---|
| Scrambled Egg Buffet | Scrambled eggs, breakfast potatoes, bacon or sausage, toast or rolls. | GF, NF options | $12–$16 per person | Add sautéed peppers and onions for color. |
| Frittata Tray | Vegetable, spinach & cheese, or meat-lovers varieties. | GF, V options | $11–$14 per person | Great for passing or buffet slicing. |
| Yogurt & Fruit Bar | Greek yogurt, seasonal fruit, honey, and granola on the side. | GF options, V | $6–$8 per person | Provide nut-free granola on request. |
| Pastry Assortment | Muffins, croissants, danish, butter, and preserves. | V | $5–$7 per person | Pair with brewed coffee service. |
Desserts and Sweet Finishes
A balanced dessert table offers bite-sized items for easy mingling. Include a chocolate choice, a fruit-forward bite, and one creamy option.
Labeling helps guests with allergies enjoy safely.
| Dessert | Description | Dietary | Typical Price | Pairings |
|---|---|---|---|---|
| Cookie & Brownie Tray | Mix of chocolate chip, oatmeal, blondies, and brownies. | V, NF options | $4–$6 per person | Coffee, milk, or hot chocolate |
| Cannoli Bites | Mini cannoli shells with classic ricotta filling. | V, NF | $5–$7 per person | Espresso or cappuccino service |
| Mini Cheesecakes | Assorted flavors such as classic, strawberry, and chocolate swirl. | V | $5–$7 per person | Fresh berries and mint |
| Seasonal Fruit Platter | Chef’s selection of ripe, sliced fruit. | GF, VG, DF, NF | $4–$6 per person | Light finish for summer events |
Beverages
Add beverages to simplify your event logistics and keep guests refreshed. Choose self-serve dispensers for large groups, or individual bottles for quick setups.
Hot coffee pairs well with breakfast and dessert stations.
| Beverage | Service Style | Typical Price | Notes |
|---|---|---|---|
| Iced Tea or Lemonade | Gallon dispensers with cups and ice. | $2–$3 per person | Sweetened and unsweetened options available. |
| Assorted Sodas & Bottled Water | Individual cans and bottles on ice. | $2–$4 per person | Include diet and caffeine-free selections. |
| Hot Coffee & Tea Service | Insulated cambros, cups, sugar, creamer, stirrers. | $2–$3 per person | Decaf available on request. |
Packages and Bundles
Bundles make ordering fast and predictable while keeping variety for your guests. Each package includes serving utensils and basic disposable plates, napkins, and cutlery.
Ask about upgrading to compostable or reusable serviceware.
| Package | Includes | Dietary Balance | Typical Price | Ideal Group Size |
|---|---|---|---|---|
| Classic Buffet | 2 entrées, 2 sides, 1 salad, bread, iced tea. | 1 vegetarian entrée on request | $18–$24 per person | 25–150 guests |
| Italian Comfort | Chicken parm, baked ziti, Caesar, garlic bread, dessert bites. | Vegetarian baked ziti included | $19–$26 per person | 20–120 guests |
| Light Lunch | Sandwich tray, garden salad, chips, cookies, lemonade. | Veggie wrap included | $12–$16 per person | 10–80 guests |
| Brunch Social | Frittata, breakfast potatoes, fruit platter, pastries, coffee. | Vegetarian and GF options | $15–$21 per person | 20–100 guests |
Service Styles
Choose a service approach that fits your venue and timeline. Drop-off keeps it simple, while staffed buffets polish the experience for formal events.
Stations and family-style service promote interaction and a shared-table feel.
- Drop-Off Catering: Food delivered ready to serve, labeled, with disposable ware.
- Staffed Buffet: Attendants maintain temperature, replenish trays, and assist guests.
- Family-Style: Platters delivered to tables for a communal dining experience.
- Stations: Themed areas such as pasta, carving, or salad to spread out lines.
Equipment and Rentals
If you lack service equipment, rentals are available for a smooth presentation. Warming chafers, beverage cambros, and serving tongs keep food safe and convenient.
Linens, risers, and decor can be arranged to match your theme.
| Rental | What You Get | Typical Fee | Notes |
|---|---|---|---|
| Chafer Set | Frame, water pan, fuel, 2 food pans, serving utensil. | $12–$20 each | Fuel burns ~2 hours per can. |
| Insulated Beverage Cambro | Holds hot coffee or tea for service. | $10–$15 each | Up to 4 hours heat retention. |
| Disposable Ware Upgrade | Compostable plates, cutlery, cups, napkins. | $1–$3 per person | Eco-forward option. |
| Serving Utensil Kit | Tongs, ladles, spoons per tray count. | $1–$2 per tray | Helps with cross-contact control. |
Planning Timeline
Use this simple schedule to keep your event on track. Build in extra time for final headcounts and dietary confirmations.
Delivery windows fill quickly during peak seasons.
| Timing | Action Items |
|---|---|
| 3–6 weeks out | Set budget and guest estimate; choose service style; reserve date. |
| 2–3 weeks out | Finalize menu; confirm rentals; note dietary needs and allergies. |
| 5–7 days out | Confirm headcount; share venue access details; settle timeline. |
| Event day | Set buffet signs; stage chafers; review service flow with staff. |
Portion Planner and Headcount Guide
Estimate portions to manage cost without running short. Adjust for event length, time of day, and the presence of children.
Add 5–10% buffer for larger groups to account for seconds.
| Event Type | Proteins | Sides | Salads | Appetizers |
|---|---|---|---|---|
| Light Lunch (60–90 min) | 4–6 oz per guest | 3–4 oz per guest | 3–4 oz greens | 2–3 bites |
| Buffet Dinner (2–3 hrs) | 6–8 oz per guest | 5–6 oz per guest | 4–5 oz greens | 3–5 bites |
| Cocktail Reception | N/A | N/A | Optional | 6–8 bites |
Pro planning note: Offer smaller plates at appetizer stations to encourage grazing instead of piling, which helps portions stretch evenly.
Seasonal and Local Touches
Menus adapt to seasonal produce for peak flavor and presentation. Summer brings tomatoes, corn, and herbs that brighten pastas and salads.
Cooler months lean into heartier roasts, baked pastas, and warm desserts.
Ask about limited-time specials that showcase seasonal ingredients. A few strategic substitutions can transform a familiar package into a themed menu.
This keeps costs steady while making the meal feel customized.
Sample Complete Menus
These sample menus demonstrate balance, variety, and budget control. Swap items to accommodate dietary needs while keeping overall structure.
Use them as a starting point for a tailored quote.
Sample Menu 1: Classic Italian Comfort
- Starters: Antipasto platter; Caprese skewers
- Entrées: Chicken parmigiana; Eggplant rollatini
- Sides: Baked ziti; Seasonal sautéed vegetables
- Salad: Caesar salad
- Dessert: Cannoli bites; Cookie tray
- Beverages: Iced tea and lemonade
This menu balances one meat entrée with a vegetarian centerpiece.
It works for mixed-age groups and delivers familiar flavors in an appealing spread.
Expect strong guest satisfaction and minimal leftovers.
Sample Menu 2: Shore Picnic Lunch
- Starters: Crudité with hummus; Cheese board
- Sandwiches: Italian hoagie; Turkey & provolone; Veggie & hummus wrap
- Salad: House garden salad with vinaigrette
- Sides: Roasted potatoes or chips
- Dessert: Seasonal fruit platter; Brownies
- Beverages: Bottled water and assorted sodas
Ideal for outdoor gatherings or casual meetings, this lineup emphasizes portability and ease.
Guests can eat quickly between activities, and cleanup is straightforward.
Add gluten-friendly rolls on request for maximum inclusivity.
Sample Menu 3: Elegant Evening Buffet
- Starters: Antipasto; Caprese skewers; Chef’s olives
- Entrées: Chicken francese; Grilled seasonal vegetables
- Sides: Roasted herb potatoes; Penne vodka
- Salad: Arugula with lemon and shaved parmesan
- Dessert: Mini cheesecakes; Cannoli bites
- Beverages: Coffee service; Sparkling water
This menu reads sophisticated while staying approachable for a wide audience.
The lemon elements in chicken and salad create a cohesive flavor arc.
Consider a staffed buffet for presentation and flow.
How to Order and Lead Times
For most events, place orders at least 5–7 days in advance. Larger or peak-season events benefit from 2–3 weeks’ lead time to ensure availability.
Same-week requests may be accommodated depending on volume and menu selection.
- Share details: Date, delivery window, headcount, and venue access instructions.
- Confirm menu: Select items, service style, and rentals if needed.
- Note allergies: List dietary requirements clearly and request labeling.
- Finalize: Approve quote, confirm deposit or payment terms, and review day-of contact.
Delivery includes setup guidance and placement of trays as space permits. If staffing is booked, attendants manage chafers, monitor temperatures, and assist with guest questions.
Cleanup options are available with staffed services.
Frequently Asked Questions
Can I customize a package? Yes, all packages are flexible, and items can be swapped to reflect preferences and budgets.
Do you label allergens? On request, trays and menus can be labeled with dietary tags and major allergen notes.
How much food should I order? Use the portion planner above as a baseline and add a small buffer for large or long events.
What about last-minute changes? Adjustments are often possible before final prep begins; contact the team as soon as needs shift.
Is delivery available to my location? Delivery areas depend on date and schedule; share your address for confirmation and a delivery quote.
Do you provide staff? Staffing may be arranged for buffet tending, stations, and setup; availability varies by date.
Budgeting Tips and Smart Substitutions
Keep signature entrées and complement them with cost-effective sides. Stretch proteins by pairing with hearty salads and roasted vegetables.
Choose seasonal produce for the best price-to-flavor ratio.
For appetizers, lean into vegetable-forward platters and caprese skewers. Offer one indulgent item and two lighter options to balance cost and variety.
Use smaller plates at the start to reduce waste and encourage pacing.
Presentation and Flow
Arrange buffets with plates first, then mains, sides, salads, and bread at the end. Place sauces and dressings midway to prevent bottlenecks.
Separate beverage stations reduce congestion.
Add simple signage to guide guests and indicate dietary tags. Risers create a dynamic display and improve access to serving utensils.
Keep back-up trays warm to replenish quickly during service.
Food Safety and Quality
Hot items are delivered at safe temperatures and should be maintained in chafers. Cold items arrive chilled and should remain on ice or in refrigeration until service.
Leftovers should be cooled quickly and labeled with the date for safe storage.
Request time-stamped delivery notes if you need them for compliance. Ask for extra fuel cans when service runs beyond two hours.
Dedicated serving utensils help manage allergens and maintain food quality.
Sustainability Options
Choose compostable plates and plant-based cutlery to reduce waste. Opt for family-style service to minimize single-use items.
Coordinate donation plans for untouched surplus when feasible in your area.
Seasonal menus reduce transportation impacts and highlight regional flavors. Vegetable-forward platters and hearty salads are cost-effective and eco-friendly.
Beverage dispensers cut down on single-serve packaging for larger groups.
Host wisdom: “We added compostable serviceware and clearly marked bins.
Cleanup was faster, and guests appreciated the effort to keep things sustainable.”
Putting It All Together
A strong Romanelli’s Linwood catering menu balances comfort classics with thoughtful accommodations. Choose a package to simplify planning, then add a signature dish or seasonal platter.
Finish with a dessert duo and the right beverages for a polished experience.
Confirm service style, rentals, and labeling to make hosting effortless. With the foundations in place, you can focus on welcoming guests and enjoying the event.
Great food, clear communication, and reliable execution make the difference.
All menu descriptions and price ranges in this guide are examples for planning purposes.
For current availability, exact pricing, and date-specific options, coordinate with the catering team.
Share your headcount, timeline, and dietary needs early to secure the best fit.
