Appetizers

Ceviche Of Jumbo Shrimp

on a bed of cilantro/cucumber noodles with mesclun greens and lime/honey vinagrette.

Pecan-smoked Trout

with composed greens, jack daniel's mustard vinaigrette with fresh trout roe and pickled melon.

Carpaccio Of Buffalo

with chanterelle mushrooms marinated in a thyme vinaigrette with a saffron orzo and fines-herbes arugula oil.

Smoked Goose

with currant relish, sliced melons, composed greens and baby currant tomatoes.

Butlered Hors D'oeuvres

Caviar On Gaufrette Chips

with crème fraîche and chives.

Miniature Shrimp Or Crab Corn Fritters

with cajun dipping sauce.

Miniature Salmon Or Crab Cakes

with parsley sauce.

Ratatouille & Feta Cheese

or stilton mousse with bacon in gougère.

Baby Redskin Potatoes Filled

with jumbo lump crabmeat with roasted red pepper sauce.

Artichoke & Red Pepper Puffs

New Zealand Lamb Chops

with orange-pecan barbecue sauce.

Miniature Traditional Potato Pancakes

with crème fraîche and chives or with julienne of smoked salmon.

Palmiers

with sun-dried tomato, pepperoni & fennel.

Gaufrettes

with smoked trout & lemon-cracked pepper cream.

Grilled Marinated Shrimp

with spicy remoulade.

Spinach Or Mushroom

stuffed phyllo triangles.

Grape Leaves Stuffed

with lamb & pine nuts.

Assorted Sushi Rolls

Jumbo Shrimp

with cocktail sauce.

Assorted Miniature Quiches

Entrees

Pierred Breast Of Chicken Stuffed

with a wild mushroom farce with a natural chicken demi-glace, accompanied by batonnet of root vegetables and chive-whipped potatoes.

Grilled Fillet Of Beef

with a morel mushroom/beef demi-glace accompanied by dauphinoise potatoes stuffed with portabello mushrooms and roasted baby carrots in thyme butter.

Pink Peppercorn And Mustard Seed

crusted tenderloin of beef, seared and served with a cognac demi-glace accompanied by a potato/leek gratin and roasted asparagus with beurre noisette.

Herb Roasted Halibut

on a bed of braised fennel with saffron basmati rice timbale and sauteed broccoli-rabe with pine nuts.

Rack Of Lamb

with a fig glaze drizzled in pine nuts with lamb demi-glace infused with lingonberries by haricot verts and roasted red peppers in a lentil timbale.

Stationary Items

Platter Of Assorted Baked Oysters

(rockefeller, provencal & casino) on bed of coarse salt.

Baked Wheel Of Brie

with sautéed almonds, garlic & fresh herbs served with baguette slices.

Herbed Biscuits

with country ham & whole-grain mustard or roast turkey breast, watercress & cranberry mayonnaise.

Sliced Filet Of Beef

with silver dollar rolls, green peppercorn sauce & horseradish mousse.

Grilled Sides Of Salmon

with cucumber-dill sauce or seasonal fruit salsa.

Hot Crab-artichoke-jalapeño Dip

with toasted pita chips.

Imported Cheese Display

with crackers & fresh fruit.

Domestic Chunk Cheese Display

with crackers & fresh fruit.

Crudites Display Including Asparagus & Jicama

with variety of gourmet dips.

Antipasti Platter

with assorted italian meats, cheeses & marinated vegetables.

Grecian Platter

with hummus, feta cheese, red onions, cucumber, marinated roasted peppers, assorted olives & pita bread.

Desserts

Meringue Baskets

with raspberry mousse and fresh raspberries with chocolate sauce.

Glace Leda

hippen swans with a lemon filling and spun sugar.

Neapolitan Mousse

in chocolate tear drops.

Puff Pastry

with fruit and champagne zabaglione.

Sugar Cages

chocolate boxes, hearts, tulip baskets, flower barrels.

The Fluted Mushroom Catering Co

Main Menu