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I really want to customize your catering for each event and prefer to meet or talk over the phone and email a customized Menu.
Please make an appointment with Jill Nicolson to discuss your Party and Catering needs.
Call 860-489-1003 or email her at cuisinewithjill@optonline.net
Hors D’ouevres
Stationery ideas:
Shrimp Cocktail Platter overflowing with lemons, grapes and a spicy horseradish sauce.
Giant Margarita Glasses with Homemade Salsa and Guacamole and assorted Blue and Gold Chips.
A Spectacular Assorted Cheese Tray and some fruits with Rosemary Foccacia, Asiago Flatbread, Assorted Crackers and an Olive Tapenade.
A Bountiful Vegetable Crudités (Carrots, Broccoli, Purple Cauliflower, Grape tomatoes, Assorted Peppers, Cucumbers and Celery with a Cottage Cheese-Horseradish Dip in a oversized
Country Basket.
Mini Crab Cakes with Roasted Red Pepper Aioli
Asparagus, Red Pepper, and Goat Cheese Tartlet’s.
Tempura vegetables with a Horseradish sauce.
Chicken Satay with Thai Peanut Dipping Sauce.
Caramelized Onions and Gorgonzola with Rosemary
on Garlic Toasts.
Bruschetta Toasts broiled with Fresh Mozzarella
and Asiago cheese.
Asparagus Wrapped Proscuitto with Lemon Basil Aioli
Tomato, Basil, and Fresh Mozzarella Skewers.
Peapods stuffed with a Shrimp and dill salad.
Spinach and Ricotta Phyllo triangles.
Proscuitto, Honeydew Melon and Mascarpone Canapé.
Crispy Duck in a Scallion Crepe with Hoisin and Cilantro.
Thai Onion Fritters with a Sweet Chili dipping sauce.
Beef Tenderloin with Tomato and Horseradish Sauce.
Baby New Potatoes with Cheddar Cream Cheese and Chive Stuffing- warm and ooey gooeey!
Chorizo Sausage Pastry Puffs.
Tomato Bacon and Swiss Tartlet’s.
Shrimp and vegetable Spring rolls with a Ginger soy dipping sauce.
Roquefort Grapes rolled in Crushed Pistachios.
Crab and Cheddar Crescents.
Nodine’s Sausage and Cheddar stuffed Mushrooms.
Tuna Tempura wrapped in Nori with a
Ginger dipping sauce.
Spinach, Leek, and Gruyere Squares.
Thai Beef Crescents with Ginger and Spicy
Mango Chutney Sauce.
Cucumber Rounds with Dill and Red Onion Aioli.
Tuna Tartar with Ginger Wasabi on Wonton Crisps.
Fresh Crab Salad on Endive with Farmhouse Chutney.
Smoked Salmon Pikelets with Cream Cheese
and Scallion Spread.
Antipasto Triangles with Italian Meats, Cheeses
And Roasted Red Peppers.
Coconut Shrimp with a Honey, sour cream and cinnamon dip- sounds weird but it is amazing!
Pineapple Chili Meatballs- can be passed or in a chafing dish.
Mini Spring Vegetable Egg Roll with a Sweet Chili dipping sauce.
Scallops wrapped in Bacon.
Spinach Gnocchi Bite with a Roasted Red Pepper Cream sauce.
Inside Out California Rolls with Black sesame seeds.
Pearl Pork Pillows with a Soy- ginger dipping sauce.
Pan fried Shrimp dumplings with Bok Choy cabbage and scallion.
Southwest Chicken salad on a sweet Corn pancake with Cilantro/red jalapeño cream.
Kid friendly- Pigs in a Blanket
Chicken fingers with assorted dipping sauces.
Roasted Turkey and herbed biscuits with choice of Cranberry Chutney or a Pesto Aioli.
Fire seared Beef Tenderloins served with Rye rolls, Tomatoes and a homemade Horseradish sauce.
Maple and Dijon Glazed ham with soft rolls and a variety of accoutrements.
Smoked Salmon with German brown bread with capers, thinly sliced red onion, dill, cucumber dill sauce or scallion lemon whipped cream cheese.
Seared Sashimi Grade Tuna in three varieties (Teriyaki, pepper seared and sesame encrusted) with several sauces (Hoisin plum, wasabi aioli, orange ginger and red pepper aioli) served with rice crackers, wonton crisps and Asian spoons. Tuna Tartar can be added to this as well and it goes amazing with the sauces and wonton crisps.
Pasta Station with 3 kinds of Pasta- several sauces to mix and create.
Lots of vegetables and meats, shrimp etc to inspire your guests.
Snowflake rolls with herbed butter rosettes.
Chicken Scaloppini with sherry and lemons.
Chicken Saltimbocca with a light basil cream sauce.
Chicken stuffed with spinach, leeks and garlic with a Rose roasted plum tomato cream sauce.
Grilled Lemon, Garlic and Rosemary broiled chicken breast.
Chicken stuffed with Nodine’s ham and Jarlsberg cheese with a light
Sage butter sauce.
Chicken Marsala with sautéed mushrooms and shallots.
Beef Tenderloin steaks with a Courvoisier cream sauce.
Beef Wellington with homemade Duxelles wrapped in
Puff pastry dough.
Mongolian lamb Chop with a Hoisin- soy drizzle.
Sirloin of Beef with a Caramelized Onion Bordelaise sauce.
Veal Saltimbocca with fresh sage and Proscuitto and a light basil cream sauce.
Asian Pan Roasted Salmon with a Hoisin ginger glaze.
Baked stuffed sole with crab and shrimp with a Newburg Sauce.
Hawaiian Glazed Shrimp Kebobs with Pineapple.
Grilled Swordfish with a Tropical Mango Salsa.
Baked Stuffed Shrimp with Crab and Scallop with a lemon dill butter sauce.
Balsamic Glazed Scallops with Caramelized Onions.
Penne a la Vodka with Chicken or Shrimp.
Farfalle with Nodine’s sausage, baby spinach and mushrooms in a wine, garlic and olive oil sauce.
Linguini Carbonara with fresh baby peas, fresh cream and Italian Ham.
Oriechiette with grilled vegetables (asparagus, broccoli, zucchini, Portobello mushrooms, etc.) and Pine nuts in a light wine and cream sauce served with crumbled gorgonzola.
Homemade Ravioli stuffed with ricotta and butternut squash with a sage brown butter sauce and finely grated bittersweet chocolate.
Side dishes:
Homemade Rice pilaf with carrots, celery and onions.
White truffle mashed potatoes.
Roasted Vidalia onion Mashed Potatoes.
Scallion Ginger Smashed Potatoes.
Roasted Red Bliss Potatoes with Rosemary, sea salt and garlic.
Aunt Cindy’s Potatoes baked with cheese and buttered cornflakes.
Twice baked mashed potatoes with Cabot cheddar and chives.
Basmati Rice scented with lemon grass and Ginger.
Vegetable choices:
Lemon dusted Asparagus.
Green Beans sautéed with either
1. Crispy leeks 2. Crispy ham 3. Almonds or 4. Caramelized onions.
Julienne carrots and peapods with sesame chili oil.
Sautéed assorted vegetables (julienne carrots, broccoli rabe, red peppers, yellow squash and red onion) with butter and garlic.
Salad choices:
Spring greens, butter lettuces, radicchio and baby romaine with Tomatoes, thinly sliced red onion, cucumbers, crispy pancetta, spicy pecans and shaved Parmesano Reggiano with a Balsamic Honey Dijon Vinaigrette.
Ripe Pears, Butter Lettuces, Radicchio and Romaine with, Yellow Tomatoes and Crispy Pecans with a Pomegranate dressing with a crumbled Stilton garnish.
Assorted Lettuces with Baby Spinach, Roasted Red Peppers, Thinly Sliced Red Onion and Pan Fried Goat Cheese with Red Raspberry Vinaigrette.
Spring greens, Boston lettuces, Shaved Fennel and Mandarin Oranges with Toasted almonds and a warm Honey Champagne vinaigrette.
Soups
Wild Mushroom Bisque with Caramelized onions and a Chive crème fraiche dollop.
RI Style New England Clam Chowder with bacon and fresh dill.
Roasted Parsnip, Leek and Carrot Soup with a Pesto Swirl and a Parmesan Crisp.
Cream of Broccoli and Fennel soup with a Asiago Crostinis and
a anise frond garnish.
Cajun Style Shrimp, Andouille and Chicken Gumbo with okra.
Shrimp, Bacon and Corn Chowder.
Desserts:
Chocolate Truffle Cake.
White Chocolate Cake.
Creamsicle Cake.
Strawberry Bavarian Cake.
Hazelnut Praline Cake.
Black Forest Cake.
Mocha Java Cake.
Chocolate Raspberry Cake.
Vanilla Butter cream with a variety of filling- apricot, lemon, raspberry and vanilla butter cream.
Carrot Cake.
Assorted tray of Chocolate covered strawberries, truffles, raspberry Almond shortbread cookies, etc.
Assorted tray of mini Tarts- éclairs, cannolis, key lime, fruit, dark chocolate, white chocolate and cream puffs.
Lemon Cheesecake with Strawberry-Orange Coulis.
Lemon Mouse and Fruit Parfaits.
Fruit skewers.
Fruit Salad Platter.
Hazelnut Chocolate Torte with Frangelico Cream.
Dark Chocolate Torte with fresh raspberries and Chambord Cream.
Swedish Torte- Vanilla based Torte with fresh whipped cream and Walnuts.
Crème Brule- Three Way.
Vanilla Almond, Grand Marnier Orange and White Chocolate Raspberry.
Espresso Chocolate Mousse served in wine glasses with a Pirouline cookie garnish.
Pies
Key Lime
Coconut Cream
Chocolate cream
Banana Cream
Lemon Meringue
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