feast menus

feast menus
for sample menus--please see “some ideas”

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little bites (bite sized finger foods, presented with flare)
cripsy filo “purses” filled with ground lamb, toasted pine nuts, moroccan spices and saltanas 3.25
fresh fig with whipped gorgonzola, pine nuts and rosemary honey drizzle 2.50
polenta bites with shaved spanish cheese, arugula- basil pesto, roasted pepper 2.50
seared jumbo prawn on mini fork with cilantro-lime drizzle $2.50
olive oil poached salmon with wild mushroom, truffle and rosemary 2.95
minted spring pea bruschetta with fresh shucked peas, shallot, olive oil, mint and lemon zest 2.95
grilled beef tenderloin skewer with rosemary 3.50
moroccan stuffed zucchini with ground lamb, pine nuts and smoked curado cheese 2.95
roasted mini potato with lemon chive cream, caviar and watercress 2.75
fresh radish cups filled with smoked wild salmon, dill, chive creme, topped with daikon sprouts 2.50
fresh buffalo mozzarella “lollypop” with marinated baby mozzarella, cherry tomato and basil 2.50
grilled rosemary lamb “lollypop” with rosemary mint relish 3.95
prawn and avocado “salad” with lime zest, cucumber, jicima and cilantro 3.50
fresh yellowtail thinly sliced and served raw with fresh mild chili, lime oil and thai basil 2.95
ginger chicken bites on skewers with ginger teriyaki 2.50
lamb “slider” with goat cheese and balsamic onions 3.50
parmesan polenta bite with red wine braised braised short rib and crispy shallot 2.95
gorgonzola crostini with local pear and caramelized onion 2.50
seared black pepper beef with horseradish-scallion creme 2.95
parmesan cone filled with wild mushroom, rosemary and truffle. 3.25
fresh summer rolls with rice paper, prawns (or tofu), glass noodles, thai basil and sweet chili sauce 3.25
pan seared large natural sea scallops with smoked paprika aioli, diakon sprout and bacon “salad” 3.75
smoked salmon and cucumber canapés with meyer lemon- dill crème fresh 2.50
jumbo prawn cocktail “shooter” with salt rim shot glass and spicy tomato gazpacho 2.75
arugula and triple cream brie bruschetta with rosemary lemon oil 2.50
mini crab cakes with jalapeno and lime and smoked chili aioli 3.95
wild mushroom “creme brulee” a decadent wild and tame mushroom custard with truffle oil 4.50
sesame pepper crusted ahi bites with wasabi scallion crème 2.50
lemon grass- ginger beef in cucumber cups with mint, thai basil and ginger 2.50
gorgonzola, balsamic onion and fig tartlet 2.50
mini grilled cheese sandwiches with smoked mozzarella, procuitto and pesto 2.75
bruschetta with peppered pastrami, horseradish cream and watercress $2.50
house made duck confit with wild and tame mushrooms, arugula salad $ 4.95

***prices are per person

hearty appetizer platters
tuscan harvest platter with gourmet italian meats and fresh mozzerella, artichoke hearts, roasted peppers, specialty olives and rustic bread 2.95
french style cheese platter french and local cheeses, fresh fruit, balsamic onion- fig jam, caramelized nuts, specialty olives, gourmet crackers. 2.95
mediterranean platter with greek style hummus, specialty olives, roasted peppers, tomatoes, cucumber, toasted flat bread. 2.50
caprese platter with fresh buffalo mozzerella, local tomatoes, roasted peppers, basil ribbons and basil oil. $2.50
house-smoked whole salmon filet with lemon chive cream cheese, capers, red onion, gourmet crackers. 2.50
exotic fruit platter with seasonal fruits and vanilla creme 2.95
black pepper beef platter with horseradish chive cream 2.95
roasted vegetable and goat cheese terrine with arugula pesto served with rustic bread 2.95
rustic finger sandwiches with assorted fillings 2.95

little sips (mini cups of soup, appetizer sized.... designed to be sipped, see photo top left)
summer tomato gazpacho with yellow pepper, fennel and tarragon served chilled 2.50
white gazpacho with yogurt, cucumber, mint and dill served chilled 2.50
fresh summer corn chowder 2.50
savory sun choke and truffle bisque in mini cups 2.50
wild mushroom bisque in mini cups 2.50
carrot ginger bisque 2.50
butternut sage bisque with brown butter and lobster 3.95
crab and corn chowder 2.95

mains
rosemary chicken lasagna with ricotta, freshly made pasta and light flavorful rosemary cream 12.
zinfandel-braised beef short ribs with juniper berry zinfandel sauce 15.
roasted halibut with pernod braised shallots topped with fennel-orange “salad” 17.
herb and pepper crusted beef tenderloin (organic, hormone free) 20.
orange miso salmon (wild) with black pepper, ginger and brown sugar 14.
grilled marinated flat iron steak with gremolita 14.
oven roasted rosemary chicken breast with garlic, sea salt and cracked pepper 11.
seared natural sea scallops with braised arulula, crispy shallots and basil oil 17.
chicken marsala with wild and tame mushrooms herbs, marsala wine and a little cream 15.
seafood paella hearty spanish rice dish with mussels, prawns, halibut, spanish chorizo and pimenton 20.
grilled salmon with lemon zest, fresh dill and sea salt 14.
pan seared heary crab cakes with fresh corn, mild chili, lemon zest and cilantro 16.
oven roasted sea bass with caramelized shallots, oven roasted tomatoes, kalamata and fresh basil 18.
stuffed roasted chicken breast with brie, mushroom, spinach and sage 13.
elk osso bucco with caramelized onions and red wine reduction 22.
lemon artichoke and sage chicken with lemon thyme 12.
grilled lamb chops with rosemary, mint and garlic 20.
cioppinno with scallops, mussels, halibut, italian sausage and prawns in a delicious, savory fennel tomato broth 18.
moroccan beef stew with braised beef, tomato and moroccan spices served with cous cous 15.
seared duck with braised bok choy, wild mushrooms, and red wine jus 18.
sesame and pepper crusted seared ahi 13.
dijon crusted chicken with dijon mustard, parmesan and crispy sage 12.
five spiced seared duck breast with red wine orange ginger jus 15.
stuffed acorn squash with wild rice, sausage, sage, parsnips and walnuts 12.
pan-seared chicken with gorganzola cream, balsamic onions and sage 14.
gourmet macaroni and cheese with smoked gouda 8.
baked penne pasta with rosemary chicken basil cream sauce 10.
roasted vegetable and goat cheese lasagna with red pepper sauce 10.
wild mushroom and italian sausage lasagna with fresh made pasta, rosemary and mozzarella 11.
traditional beef lasagna homemade tomato sauce, fresh pasta 10.
home made ricotta gnocchi with fresh corn, spinach, butternut, sage, Quillisascut’s smoked curado cheese and brown butter 16.
chard, pine nut and ricotta cannelloni with fresh heirloom tomato sauce and fresh made pasta 13.
lobster and artichoke cannelloni with freshly made pasta and light lemon-sage creme 15.
fresh corn, spinach and crab cannelloni with fresh pasta, ricotta, bechemal sauce 15.

menu items may be served individually plated, family style or buffet style.
gluten free, vegetarian and vegan options available upon request

vegetarian/vegan mains
wild and tame mushrooms over crispy rosemary polenta 12.
quinoia with chick peas and shallots topped with tomato, basil cucumber “salad” 12.
indian vegetable samosas with fresh mint ginger relish 13.
coconut tofu with red coconut curry sauce, roasted pineapple, red peppers 12.
roasted eggplant napoleon with roasted pepper, summer squash, feta, mint & smoked red pepper sauce 14.
moroccan glazed grilled portobello mushrooms with mint and pomegranate sauce 12.
roasted vegetable lasagna with ricotta (or tofu “ricotta”) and arugula pesto 10.
wild mushroom lasagna with ricotta (or tofu “ricotta”) and smoked red pepper sauce 10.
roasted maple glazed acorn squash filled with wild rice, dried cherries, parsnips, tofu, pecans, shallot and thyme 14.
fresh corn, swiss chard and ricotta cannelloni with fresh tomato sauce 12.
szechwan tofu with smoked chilies, green beans, snap peas, red pepper & roasted peanuts 12.
green thai curry with coconut tofu, thai basil, red pepper, eggplant served 12.
fresh spinach ravioli, roasted tomato sauce, shaved parmesan 11.
fresh butternut ravioli with browned butter, smoked curado cheese and crispy sage 12.

greens
simple salad with organic greens, caramelized pecans, balsamic vinaigrette 1.95
fresh strawberry and baby spinach salad with goat cheese, maple glazed pecans and balsamic vinaigrette 2.50
arugula salad with basil, tomato, pine nuts, shaved manchego cheese, balsamic vinaigrette 2.95
farmers market salad organic greens and farmer market vegetables w/ herbed vinaigrette 2.50
heirloom tomato and beet salad with goat cheese, basil leaves, arugula, basil oil. 3.50
orange and fennel salad with mixed greens, avocado, red onion, honey citrus dressing 2.95
mixed lettuces with local pear, caramelized walnuts, craisins, gorgonzola and balsamic vinaigrette 2.50
heirloom tomato and cucumber salad with basil and feta over greens with red wine vinaigrette 2.95
aunt dee’s lemony coleslaw 2.50
romaine salad with kalamata olives, roasted pepper, feta, cucumber and mint vinaigrette 2.50
caesar salad with grape tomatoes, rosemary croutons, shaved parmesan 2.50
tabouli salad with fresh parsley, mint, tomato, cucumber, bulgur wheat and lemon vinaigrette

hearty salads
pesto penne pasta salad with spinach, pinenuts and parmesan 2.50 (add chicken 1.00)
fussilli pasta salad with roasted rosemary chicken breast, red pepper, basil, spinach, penne pasta and parmesan 2.95
mediteranean pasta salad with kalamata olives, roasted bell pepper, basil and feta 2.50
spring pea salad with snap peas, water chestnuts and bacon 2.95
mexican corn and red pepper pasta salad with chipotle and cilantro 2.50 (add chicken 1.00)
antipasta salad with dry italian salami, fresh mozzarella, olives, chic peas, cherry tomatoes, green beans, rosemary vinaigrette 3.50
farmers market potato salad with new potatoes, onion, celery and fresh tarragon and dill. 2.50
orzo pasta salad with feta, basil, arugula, tomato, toasted pine nuts 3.50
wild rice salad with chicken, parsley, mint, cherry tomato, lemon vinaigrette 3.50
smoked Salmon Salad with water cress, potatoes, dill, lemon, capers and red onion 3.95
sesame udon noodle salad with cucumbers, red pepper, asian cabbage, prawns, sesame vinaigrette 3.25

entree salads
nicoise salad with seared salmon (or ahi) new potatoes, capers, tarragon, olives, cherry tomatoes, bib lettuce and dijon vinaigrette. 1.
grilled chicken (or grilled salmon) caesar salad with romaine, rosemary croutons, parmesan and house made caesar dressing $10. (salmon $12)
grilled steak salad marinated beef, grilled and served ove mixed greens with balsamic onions, basil ribbons, tomatoes, goat cheese and balsamic vinaigrette 12.95

sandwiches and wraps
tomato, basil and fresh mozzarella with pesto on baguette or wrap 7.
prosciutto and brie with greens and caramelized onion on baguette 9.
gourmet herbed lamb burger with a balsamic onions, goat cheese and fixings 10.
turkey provolone, basil pesto, tomato, mixed greens on baguette or wrap 7.
smoked salmon, cucumber, capers, lemon chive cream cheese on rye or bagel 7.
pastrami and swiss, spicy dijon, tomatoes, red onion, lettuce on rye or wrapped. 7.
roasted pepper and goat cheese with olive relish, tomatoes, and basil on baguette or wrapped 7.
sandwich/ wrap assortment on platter 9.
deli platter pastrami, turkey, roast beef, provolone and swiss served with assorted bread and fixings 10.

hearty soups
gingered butternut bisque 4.50
fall squash with sage 5.
sunchoke and wild mushroom with truffle 5.
spicy corn and crab chowder 6.
hearty white bean with sage 4.
crab and butternut bisque 6.
mediterranean split pea 4.
roasted pepper tomato basil 4.
hearty organic chicken vegetable and wild rice with pesto 4.
coconut carrot with ginger 4.

**vegan options available

sides 1.95 to 2.95
scalloped potatoes with smoked cheese
creamy polenta with parmesan
hearty parsnip and potato gratin
crispy rosemary polenta
horseradish mashed potatoes
herbed quinoia
roasted cauliflower gratin
oven roasted olsen farms rosemary potatoes
lemony risotto
porcini risotto
farro and pecan risotto
braised seasonal greens (kale, chard, mustard, spinach)
roasted asparagus with lemon thyme vinaigrette
blanched green beans with hazelnut butter
braised baby carrots with tops with butter and thyme
braised artichoke hearts
oven roasted roma tomatoes with garlic and basil
braised spinach with shallots, currants and pine nuts
grilled zuchini and yellow summer squash
roasted beets with balsamic glaze
wild mushrooms with truffle and rosemary
grilled teryaki eggplant with chili and sesame
sautéed broccolini
braised bok choy with sweet soy chili sauce
herbed orzo with lemon zest and pine nuts
moroccan cous cous with dried apricot, mint and pinenut
herbed wild rice pilaf
saffron basmati rice
coconut jasmine rice

breakfast/brunch
baked french toast with pecans, dried cranberry, orange and maple 5. (vegan option available)
roasted vegetable fritatta with basil, roasted peppers, spinach and goat cheese 5.
wild mushroom and italian sausage fritatta with rosemary and parmesan 5.
scrambled eggs with white cheddar 3.75
mexican scrambled eggs 4.50
breakfast sandwich with scrambled eggs, farmer cheese, tomato and bacon 6.
breakfast burrito with eggs, sausage, peppers, onions and cheddar 6.
bagel platter with lox, cream cheese, red onion, capers and dill 6.
oven roasted rosemary potatoes 2.
mexican potatoes 2.
crispy bacon 2.95
morning breads and pastries 2.50
fruit salad with honey yogurt dressing 3.50

continental breakfast with croissants, butter, jam, fresh fruit, yogurt, fresh orange juice 7.50
on the go breakfast hearty breakfast burrito (individually wrapped) fresh fruit, yogaurt fresh orange juice, coffee. 12.
hearty breakfast with scrambled eggs, bacon, breakfast potatoes, fruit, pastries, coffee, fresh juice 14.
elegant brunch with baked french toast, wild mushroom and spinach fritatta, crispy bacon, fruit salad, morning breads, jams and butter, coffee, fresh squeezed orange juice and mimosas. $20.

finger desserts
fresh mini raspberry tartlet with vanilla crème, shaved chocolate 2.95
fresh mini blueberry tartlet with lemon creme 2.95
coconut tartlet with mascarpone creme and pineapple 2.95
mini dark chocolate torte with raspberry sauce 3.50
mini lemon cheese cakes 2.95
fresh fig tartlet with honey, rosemary and mascarpone 2.95
mini key lime tarts 2.95
roasted apricot tartlette with star anise creme
bitter sweet chocolate torte with orange and ginger 3.50
chocolate covered strawberries 2.25
cookie assortment 2.
brownies 2.

desserts
seasonal fruit crisp or cobbler served warm 4.50 (add vanilla ice cream 1.50)
decadent tiramisu with ladyfingers, mascarpone, coffee liquor and cocoa 5.
dark chocolate and hazelnut pave 5.
meyer lemon cheese cake with ginger graham cracker crust 5.
Key lime tart with vanilla cream 5.
fresh berry tart 5.
roasted plum tart 5.
house made ice creams and sorbets (price varies)

desserts by alison collins (bootsy’s bakery)
wedding cakes
birthday cakes
cakes and tortes (pumpkin-carrot, chocolate espresso, coconut, your creation)
cupcakes
*all desserts can be made vegan. gluten free and dairy free options available.

***click here for a printable menu***
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we will work with you to create the perfect menu,
taking into account your personal preferences, style, budget and dietary needs.

call 509-879-9568 or email: sylvia@feastcateringco.com