Passed Hors D’Oeuvres - Three Tomatoes Catering
Transcript of Passed Hors D’Oeuvres - Three Tomatoes Catering
Passed Hors D’Oeuvres
Steak and Lobster
sliced tenderloin and Maine lobster meat on a house fried yukon chip with black salt and garlic butter
*gluten free*
Tempura Sweet Potato
with curry, peanuts and cilantro
*vegan and gluten free*
Fried Artichoke Heart
in parmesan broth with parsley and roasted grapes
*vegetarian*
Chicken Confit
with turmeric cream and ginger
Blue Crab Profiterole
lemon olive oil and celery
Passed Hors D’Oeuvres cont’d
Grapefruit and Jicama
with avocado and sugared pecan dust *vegan and gluten free*
Fried Kale and Pine Nuts with warm feta, artichoke hearts and red pepper olive oil *vegetarian*
Displayed Hors D’Oeuvres
Lamb Shank Cubano
red wine braised pulled from bone on a pressed torta roll with dijonaisse
with house cured bread and butter pickles
Pear Compote Crisp
with Robiola due Latti sherry reduction on dried fruit crisp *gluten free*
Sprout Skewer
brussels roasted with butter and sea salt skewered with sweet Peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze *vegan and gluten free*
Seafood Fromage Tarts
topped garlic butter bay scallops, bay shrimp and melted gruyere and parmesan
finished with lemon and herbs
Fried Chicken lollipop drizzled with maple bacon sauce
Displayed Hors D’Oeuvres cont’d
Southern Ham Rolls
Hawaiian rolls with cured ham, swiss cheese, horseradish and brown sugar
Deviled Egg Bar
bacon lardon, lemon crab salad, roasted tomatoes, fried jalapenos
*gluten free*
Pigs in Croissant
butter and flaky served with Dijon mustard and pepper jelly
Root Vegetable Bar
wedge potatoes, roasted yam soufflés, fennel and beet salad, and gaufrette chips with curry mayo *gluten free*
Plated Entrees
Roasted Chicken
parmesan and pancetta risotto, charred haricot vert, champagne lemon butter, and fried leek garnish *gluten free*
Pan Seared Sea Scallops
sautéed with brown butter over celery root puree, sautéed kale, fall corn, and gourmet mushrooms
garnished with and lemon celery salad and pecorino salad *gluten free*
Braised Beef Short Rib
with green beans and a winter potato salad of Greek yogurt, celery, bacon, chives and dill *gluten free*
Hazelnut Arctic Char
with sautéed sweet peas, and long grain black rice and craft tarragon butter *gluten free*
Plated Entrees cont’d
Tamari Marinated Flank Steak
lobster fried rice with scallion ginger and cabbage salad dressed with orange chile lime and garnished with grilled orange *gluten free*
Cured Pork Belly
over a ragout of mirepoix, parsnips, lentils and white beans with marjoram finished with dill cracklings, lemon zest and pork broth *gluten free*
Land and Sea
filet mignon topped with buttered lobster over Gruyere whipped potatoes and shaved asparagus *gluten free*
Salads and Sides
Fried Beets and Apples
sherry and basil syrup *gluten free*
Sautéed Napa Cabbage
with raisins, pine nuts
French Market Carrot Salad
matchstick carrots with parsley mint dill goats milk cheese and roasted walnuts *gluten free*
Winter Bread Salad
chiffonade kale, chopped brussels, sumac puta, butternut squash, pomegranate yogurt dressing *gluten free*
Warm Cauliflower Salad
over fried and roasted cauliflower with capers and diced tomatoes finished with lemon beurre blanc and shaved almonds *gluten free*
Salads and Sides cont’d
Roasted Parsnips with Brown Butter *gluten free*
Pumpkin Quinoa Salad
with roasted red onions and sheep’s milk cheese *gluten free*
Kale Cesar
with pumpkin seeds and butternut squash *gluten free*