|
| |
| |
catering menu suggestions |
|
| Samples of menu selections
for in-home and fine dining catering offered by
gift of thyme Personal
Chef Service. |
| Hors d’oeuvres |
 Coconut
shrimp lollypops with pineapple
salsa- Prosciutto wrapped gorgonzola
with arugula
- Endive spoons with lemon-herb
goat cheese
- Crab tartlets
- Fresh tomato, basil and goat
cheese bruschetta
- Carmelized onion and cranberry
cheese toasts
- Smoked salmon& cucumber cream
cheese rolls
|
|
| Appetizers |
 Lime-scented
prawn martini with mango-pineapple
salsa- Crab cakes wih fresh lime-basil
aioli
- Smoked salmon and ricotta ravioli
with white wine crème
- Roasted squash ravioli with browned-butter
citrus vinaigrette
- Crab & fresh basil stuffed
mushrooms
- Pan-seared scallops & mango-grand
marnier reducee
- Lobster & shrimp hollandaise
in puffed pastry shell
|
|
| Soups |
 Tomato
orange soup with cream- Pumpkin soup with fresh cranberries
- Roasted butternut squash Bisque
with bourbon maple syrup
- Celeriac and pear soup
- Crab & brie Bisque
- Bloody mary soup & swizzle
breadstick
- Classic french onion
Salads
- Arugula, pear and asiago salad
in martini glass
- Shiitake mushroom and hazelnut
salad with red wine vinaigrette
- Mixed baby greens with baked
goat cheese croutons & lemon
vinaigrette
- Raspberry walnut mixed greens
with candied pecans & champagne
vinaigrette
- Goat cheese & carmelized onions
on baby spinach & sherry vinaigrette
- Fresh pea salad with shrimp and
toasted almonds
- Caesar salad chiffonade with shrimp
or crab
|
|
| Entrees |
 Beef
tenderloin with herbed crust &
pinot noir reduction- Roasted racks of lamb with lemon-mint
sauce
- Veal scallopini in a mushroom
cream sauce
- Lobster tail in buerre blanc
- Ballontine of chicken in a mustard
brandy sauce
- Prime rib of beef with au jus
and fresh horseradish
- Seared tiger prawns & scallops
in chardonnay sauce
|
| Many more menu
suggestions available |
|
| |
| |
| |
|
|
|
 |
|
|
| |
|
