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Rioux Catering

Elegant Occasions - Memorable Events

Rioux Catering is a full service, family-owned and operated catering business located in the heart of Downeast Maine. Serving the area since 1998, the members of Rioux Catering have brought years of experience, passion, and artistry to occasions of all kinds, from weddings and reunions to birthday parties and social gatherings.

Rioux Catering sees an event as far more than just a job. It is a meaningful opportunity for culinary and artistic expression. We believe that it is important to create an experience as captivating to the heart as our food is delectable.

Every person and every occasion are unique. Rioux Catering takes pride in working with clients to discover ways to celebrate and express the feelings surrounding a special day. Deep thought and care is placed into every aspect of preparation and presentation to ensure that Rioux Catering can create something beautiful—an experience memorable for a lifetime.

Learn more about the ways Rioux Catering can make your special event more memorable below.

| Weddings | Rehearsal Dinners |Cocktail Parties | Benefits & Fundraisers | Dinner Parties | Memorial Services | Reunions | Business Events |

Previous Menus

Click the event name to read more about the menu.

Empty wine glasses on table

September 2013 - 130 Guests

Cocktail Hour: (4:30-6:30)

Smoked shellfish and smoked fish display served with chopped egg, red onion, capers, dill mustard, horseradish sauce, and an assortment of crackers.

Savory bacon and blue cheese tartlet topped with hot tomato chutney; Crabcakes served with tartar sauce or avocado butter; Spinach artichoke phyllo triangles; Thai chicken balls served with a peanut dipping sauce; Whipped goat cheese in phyllo cups topped with olive tapenade.

Entrée: (6:15)

Pulled pork served with rolls; Bourbon marinated grilled salmon served with mango.

Traditional coleslaw; Asian coleslaw.

Thai peanut noodle salad topped with cucumber and chopped peanuts; Pesto, sundried tomato pasta salad served with grilled veggies. Oven-roasted potatoes, roasted with lemon, garlic, olive oil, and fresh herbs. Mixed greens served with roasted beets, blue cheese, and lemon vinaigrette; Mixed greens topped with grape tomatoes, artichoke hearts, smoked cheddar, and balsamic vinaigrette; Baby spinach salad with dried apricots, spiced pecan, goat cheese, and orange balsamic vinaigrette. Chilled green beans served with Vidalia onions, garlic, feta cheese, and grape tomatoes; Chilled asparagus topped with sesame yogurt dressing.

Dessert: (7:00)


Chocolate torte served with fresh raspberries, raspberry sauce, and whipped cream; Lemon cheesecake topped with fresh blueberry compote Whoopie pies; Carrot cake cupcakes topped with cream cheese frosting; Regular and decaf coffee, an assortment of herbal teas.

Full-Service Bar:

(alcohol to be provided by client)

Salmon Dinner

August 2012 - 110 Guests

Appetizers to be passed:

Phyllo cups filled with crab salad; Spinach and artichoke phyllo triangles; Thai chicken served with peanut dipping sauce.

First Course:

Cantaloupe and mint soup with lemon.

Second Course:

Mixed green salad with asparagus, warm goat cheese, and prosciutto.


Grilled Salmon Nicoise, served on a bed of green beans, oven-roasted tomato; Vidalia onion, and purple potatoes with a whole grain mustard vinaigrette.


Amaretto Zabaglione served with an assortment of fresh berries and macaroons and Decaf coffee.

Full-Service Bar:

(alcohol to be provided by client)

Pink cocktail

420 Guests at Sargentville Residence

Appetizers to be passed:

Spinach artichoke phyllo triangles; Savory bacon, cheddar cheese tartlets topped with hot tomato chutney; Crab cakes topped with avocado butter/tartar sauce; Olive tapenade and whipped goat cheese in phyllo cups; Buffalo chicken balls served with blue cheese sauce; Sausage, cheddar, and apple stuffed mushrooms; Arugula pesto served on garlic crostinis; Lobster salad served in mini croissants; Pulled pork sliders.

Stationary Appetizers:

Steamed mussels in white wine, garlic, and herbs; Jumbo shrimp served with cocktail sauce and lemons.

Stationary Desserts:

(To be put out at 6:30 with coffee service)

Ginger cookies, Lemon squares, Fudge brownies, Mini pumpkin chocolate chip cupcakes, Seasonal berries, Regular and decaf coffee, Hot chocolate.

Full-Service Bar:

(alcohol to be provided by client)


Working with Ann Rioux and the team of Rioux Catering was a great experience, they catered a rehearsal dinner lobster bake followed by a large wedding the following day, and service, food, and execution were flawless at both events. Ann is very knowledgeable and professional and has a way of instilling confidence and calm in her clients. One of the best parts of the catering experience, from a planning standpoint, was Ann's consistent willingness to go above and beyond for the clients and to find the most efficient, cost-effective methods of providing the elements of the event that were sometimes a bit unique or out of the ordinary. Ann is thorough, a great listener, creative, and incredibly personable. On the event day, her team was prepared, friendly, capable, and had great attitudes. Dinner service was one of the most efficient and timely services we have experienced and clean up was quick and thorough. The Rioux Catering team is like a family and our clients were well taken care of the entire weekend. I would highly recommend Rioux Catering.


Meagan Gilpatrick


Working with Ann Rioux and her team is always a pleasure! They are professional, friendly, knowledgeable, and fun. The menu selections that Ann proposes are spot-on for our event and the food is fabulously presented, delicious, and nourishing, and the service is impeccable. No detail is overlooked.

Ginger Aldrich

Development Director

Haystack Mountain School of Crafts

Deer Isle, Maine

For the past six years, Rioux Catering has provided all the catering services for our outdoor benefit concert for Kneisel Hall, the world-renowned summer music school located in Blue Hill. We have found Ann Rioux's cuisine and service to be superb. She has catered to each of these events on a turnkey basis, providing not only dinner and serving, but an arrangement for tents, toilets, tables, and chairs as well as parking. One of our biggest concerns with any catered event is adequate staffing. Ann has always and consistently hit the mark and we use Ann's performance as our standard for judging others. I don't hesitate to recommend Rioux Catering as one of the premier caterers of the Blue Hill/Bar Harbor areas.

Very Truly Yours,


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