The Fluted Mushroom Catering Service List

Main Menu

• 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.