General Catering

Hot Hors D’oeuvres

All hors d’oeuvres are petite and exquisitely presented. Platters available. New items introduced seasonally. Ask about them and about custom menus.

• Lobster mac-n-cheese tartlets
• Lobster and brie tartlets
• Bacon wrapped scallops
• Fillet of beef sates with horseradish sauce
• Sesame pepper chicken sates
• Spinach and feta filo tartlets
• Mini crispy spring rolls with apricot-dijon
• Pigs in a blanket with brown mustard
• Petite soft tacos
• Roasted vegetable goat cheese on multigrain crisps
• Mini crab cakes with chipotle mayo
• Mini cajun shrimp skewers with pineapple
• Clams casino

Cold Hors D’oeuvres

• Tuna tar-tar; serve with our homemade pita chips
• Balsamic condimente infused figsand gorgonzola wrapped in prosciutto
• Fillet mignonand caramelized onion, horseradish sauceon fresh ciabatta rounds
• Seared sesame tuna sliced -or-cubeson petite bambooskewersw/wasabi mayo and seaweed salad
• Rock crab claws dijon-limemayonnaise
• Lobster salad on endive
• Chilled double shooters
• Smoked salmon rosettes on fresh pumpernickel w/ herbed mascarpone
• Smoked trout pate’ and smoked salmon paté on toasted open briocheor baguette rounds
• Sashimi and crusted seared salmon and tuna carpaccio
• Oysters on the half shell
• Local
• Kumomotos
• Maine

Dips

• Garlic-rosemarywhite bean hummus
• Lemon-garlichummus
• Chipotle smoked trout pate
• Crab dip
• Spinach-kale-garlic sour cream
• Kalamata olive tapenade
• Roasted vegetable
• Goat cheese
• Mango salsa
• Chunky guacamole

To dip…

• Assortedtortilla chips
• Crispy pita chips
• Fresh ciabatta rounds
• Brioche

Pasta and Salads

• Country pasta: farfalleand cannelloni beans, broccoli rabe’, roasted peppers
• Penne w/ kalamata olives, feta, sun-dried tomato, oil and garlic, parsley
• Penne and basil w/grape tomato and garlic
• German new potato saladw/ vinegar and egg
• Israeli cous cous:w/ confetti vegetables or middle eastern style with dates
• Avocado, corn and tomatoin lime-cilantrodressing
• Chicken w/ golden raisins,celery, onion, cilantro
• Tuna w/ celery,bermuda onion,craisinsand parsley
• Shrimp and bow ties, basil, red onion and feta, white balsamic and garlic and oil $16lb.lobster salad
• Riviera salad
• Quinoa: scallion and red bell peppers,parsley and cilantro, dried apricots,
• Asianstyle broccoli slaw

Signature Marinades and Sauces

• Yakitori
• Creamy dill
• Horseradish cream
• Lemon-herb and caper dijon-lime mayonnaise
• Chipotle mayonnaise

Seafood Entrees

• 1 ½ lb. Lobster fra diavolo
• Soft shell crab w/ wine-caper sauce
• Seasonalmussels garlic and parsley
• Paella: scallops and shrimp, clams and mussels, chorizo, chicken and rice
• Frutte de mare in red sauce over linguine
• Shrimp, sword and vegetable kabobs, marinated and grilled linguine w/ clam sauce
• Scampi shrimp with rice or pasta
• Spinach-feta or crabmeat stuffed sole
• Seared herbed or poached salmon w/ creamy dill sauce
• Halibut or swordfish or seabass, miso-glazed or picatta
• Poached or grilled lobster tails in lemon and capers sauce
• Lobster mac-n-cheese

Beef and Chicken Entrees

• Roasted fillet mignon, sliced or steaked, served hot or cold, with au jus
• Grilled Cajun-Asian flank or hangar steak
• Chicken marsala, francese or picata
• Swedish meatballs and rice
• Chicken parmesan
• Fennel sausage and peppers
• Hungarian pork goulash
• Maple glazed ham
• Chicken tenders with honey mustard
• St. Louis smokey BBQ pork spare ribs
• Rolled chicken florentine

Pasta Entrees

• Shrimp scampi over linguine
• White seafood lasagna
• Eggplant parmesan
• Shrimp and broccoli penne in garlic and oil
• Salmon in creamy garlic and dill sauce over penne
• Frutte di mare in saffron-wine sauce over fettuccine
• Grilled chicken, lemon and capers, grape tomato and basil on penne
• Lobster bolognese over fettucini

Vegetables

• Ginger mashed sweet potato
• Mashed cauli w/ garlic
• Haricot vert almandine
• Yellow bell pepperand baby spinachstir fry
• Steamed garlic broccoli -or -broccoli-rabe’w/cannelloni beans

Fresh Breads

• Traditional and 7 grain baguettes
• Seeded bastones
• Mini ciabatta squares
• Brioche

Sides

• Saffron rice w/ peppers, and carrots
• Quinoa and scallion pilaf w/ red bell peppers and dried apricots
• Mashed potatoes
• Roasted garlic and rosemary new potatoes
• Israeli cous cous and confetti vegetables

Desserts

• Key lime
• Fudge brownies
• Lemon bars
• Chocolate chunk cookies
• Mini linzers, rainbow bars, rugelach
• Minis cream puffs, cannolis, eclairs

Fruit

• Sliced fruit andberries platter
• Fruit and berry salad
• No stem chocolate dipped strawberries
• Honeydew swanbasket on platter with assorted fruit

Cakes and Pies

• Fruit tort
• New York style cheese cake
• Red velvet layer cake
• Carrot cake
• Tiramisu
• Bavarian chocolate layer
• Chocolate mousse
• Apple pie
• Blueberry pie
• Key lime pie