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

Prices may change without notice based on extreme market fluctuations due to demand and availability.  We ask our patrons to please be patient as staffing issues continue to be an issue, particularly for local small business. Thanks you for your understanding and cooperation during these trying times. We appreciate your loyalty. Please call or contact us by email for the most recent information and prices.

Thank you. Ed and the La Mer team.