Catering Infusion

EVENTS - HORS D'OEUVRES

COLD

  • Smoked salmon pinwheel
  • Grilled pepper napoleon
  • Proscuitto, asparagus canape
  • Seared ahi tunaw/wasabi cream on cornbread
  • Proscuitto and asparagus canapes
  • Goat cheese roasted peppers toast
  • Fresh fruit kebabs, yoghurt-mint dip
  • Proscuitto-grilled asparagus,saffron aioli
  • Smoked salmon on toast, dill and creme fraiche
  • Shrimp salad "NEW ENGLAND" roll
  • Barbecued chicken, cole slaw on corn bread
  • Smoked turkey with mango chutney
  • Grilled vegetables on pita bread
  • Red cherry tomato stuffed w/Roquefort
  • Tuna tartar on soy chips, wasabi cream
  • Chicken truffle mousse and cornichons on baguettes round
  • Crostini topped with tomato, basil and garlic relish
  • Roastbeef, arugula roulade, Dijon-horseradish
  • Bouchee foie gras mousse and dried figs
  • Blinis,creme fraiche and caviar
  • Bruschetta, tomato, onions
  • Filet mignon,horseradish cream
  • Lobster medallions on cucumber
  • Seared ahi tuna,wasabi cream on cornbread
  • Shrimp butterfly w/mango salsa

HOT

  • Tandoori chicken satay,curry aioli
  • Balsamic fig and goat cheese flatbread
  • Mango and crab crostini
  • Vietnamese spring rolls,orange-ginger sauce
  • Mini Maryland crab cakes, tartar sauce
  • Duck sausage California style pizza
  • Shrimp on sugar cane stick, sweet chili sauce
  • Mini vegetable egg roll, sweet and sour apricot sauce
  • Steamed chicken potsticker,soy-scallions dip
  • Beef, bell pepper,onions brochettes, pommery mustard
  • Chicken coconut sate, thaie peanut dip
  • An assortment of mini quiches( broccoli,swiss cheese, spinach, etc)
  • Roasted scallops and bacon skewered
  • Wild mushroom-walnut, crisp filo triangle
  • Mini beef empanada, cilantro-lime dip
  • Mini croque monsieur "PARIS BISTRO"
  • vegetable potstcker, sweet plum sauce
  • tempura shrimp,ginger-soy dip
  • mini beef and vegetable kabob,herb dip
  • smoked mozarella and red pepper profiterole
  • chicken quessadilla, tomato-mango salsa
  • peking duck spring rolls

STATIONARY PLATTERS AND TABLES BUFFET

  • Blini- Buckwheat Pancakes served with Caviar, Creme Fraiche, Smoked Salmon and Dill.
  • Brioche - Mini Brioche filled with Seafood, Chicken a la Cre`me and Wild Mushrooms.
  • Cajun - Jambalaya, Cajun Popcorn, Dirty Rice, Fried Catfish and Jalapen~o Corn Bread.
  • Carving - Chef carved Tenderloin or Roast Shell of Beef on Rosemary Toast with Horseradish Cream and/or Roast Turkey on Butter Rolls with Fresh Cranberry Relish and/or Fresh Smoked Ham on Buttermilk Biscuits with Chutney Butter.
  • Chacuterie - Selection of Pate' including Campagne, Vegetable and Fish, Saucisson, Cheeses (Brie, Gruyere, Montrachet and Explorateur) served with Mustard, Cornichons and Crusty French Bread.
  • Crudite'e - Farmers Market Assortment of Seasonal Sliced and Baby Vegetables with Herbed Dip.
  • Crepes - crepes filled with Seafood, Mushrooms and Ratatouille.
  • Chinese - Assorted Dim Sum and Spare Ribs. Optional Peking Duck served with Hoisin Sauce and Pancakes.
  • Curry - Selection of Chicken, Beef, Lamb or Vegetable Curry served with Basmati Rice, Papadamus, Shredded Coconut and Chutney.
  • Hawaiian - Roast Suckling Pig served with Fruit Sauce and Coconut Rice.
  • Mexican Fajitas - Grilled Marinated Beef and Chicken served on soft Tortillas with toppings of Guacamole, Onions, Tomato, Monterey Jack Cheese and Salsa.
  • Middle Eastern - Humus, Baba Ghanoush, Stuffed Grape Leaves, Falafel and Spanacopita. Served with Pita Bread.
  • Morrocan - Tagine of Beef, Lamb or Chicken, Bysteeya, Kefta and Olives. Served with Pita style bread.
  • New York Deli - Carved Corn Beef, Pastrami and Turkey served on Miniature Rye and Pumpernickel Breads with Kosher Dill Pickles, Cole Slaw and Dressings.
  • Pasta - Chef preparing to order Fresh Pasta with Sauces of Tomato Basil, Pesto and Alfredo. Served with Italian Semolina Bread.
  • Salad of Mesclune Greens - Baby Organic Greens with Edible Flowers served with a Balsamic Vinaigrette. Optional Toppings to include Yellow Cherry Tomatoes, Kirby Cucumbers, Grated Cheese, Artichoke Hearts, Marinated Beans, Bacon, Sprouts and Red and Yellow Peppers.
  • Seafood - Jumbo Shrimp and Crab Claws with Classic Cocktail Sauce. Optional Oysters and Clams on the Half Shell with Cocktail and Mignonette Sauces.sushi-maki sushi,vegetable maki,nigiri sushi,wasabi,pickle ginger,wakame salad

DESERTS STATION

Catering InfusionPetits fours, seasonnal fruit tarts, pies, torte, fruit displays, chocolate cakes, ice cream and sorbets

SPOON OR FORKS

  • Seared Tuna with Carrot Lime and Coriander Salsa - Spoon
  • Smoked Salmon Quails Egg and Tarragon Hollandaise - Spoon
  • Char Grilled Fillet Steak with Sauce Bearnaise - Fork
  • Hoi Sin Shredded Duck with Scallion and Cucumber - Spoon
  • Classic Paella - Spoon
  • Classic Italian Parmesan and Risotto Balls - Fork
  • Garlic Prawns - Spoon
  • Soup Sips: Watermelon Gazpacho
  • Spicy Russian Bloody Mary with Vodka
  • Butternut Squash, Coconut and Lemon grass
  • French Onion
  • Quails egg Florentine, English muffin with spinach and Hollandaise
  • Creamed Stilton with pear chutney on walnut toast
  • Pan-fried quails egg on crisp chorizo with red pepper and chives
  • Foie gras parfait with fig chutney on brioche croute