Spring Fling Party Ideas

Passed Hors d’oeuvres

Thai beef wraps

Surf and turf — rare filet coupled with grilled shrimp with béarnaise dip

Ceveche shells — lovely cockles filled with our lime-infused ceveche of scallop and snapper

Champagne mussels — PEI mussels with a champagne mustard crème

Smoked turkey salad cups

Blackened shrimp pizzettes — blackened shrimp, creole sauce on mini pizza bites

Salmon tartar on seaweed crisp

Homemade herbed cheese sticks

Satay — beef and chicken skewers with our spicy peanut satay sauce

Spring Pizzettes — a mélange of Spring mushrooms including morels, with truffle oil and a hint of boursin

Southwest Black bean puree with jack cheese over a crispy corn cake

Caprice skewers — fresh basil, homemade mozzarella and fire roasted peppers, pear tomatoes too!

Coconut shrimp (cause everybody loves ’em) with a mango dip

Rosemary shortbread rounds with roasted tomato confit garnish

Lobster salad on endive spears

Foie gras mousse en barquette — hint of thyme

Smoked chicken quesadilla — fire roasted pepper coulis atop

Smoked trout barquette

Spicy tuna tartar on wasabi flat

Dates stuffed with chevre or boursin

Seared Ahi tuna canapé

Enoki mushroom Spring rolls

Cajun cornmeal crusted crabcake with spicy remoulade

Chicken teriyaki skewers

Mushroom tartin — wild mushroom and walnut tart tartin

Feta/lentil triangles

Fig and cheve on rosemary-fig flatbread

Salmon cakes with our own dill aioli

Scallops (we use day boat scallops, the best you can get) wrapped in bacon

Chicken tenders crusted in spiced pecans

Beef carpaccio on homemade garlic crostini

Asian beef tenderloin skewers with cilantro lime aioli

Mushroom stuffed with feta and asparagus

Peruvian purple potato, caper and dill infused crème fraiche; Scotch salmon canapés

Baby New Zealand Lamb Chops with a rosemary Dijon crust

Stationary Platters

Our famous artisan cheese and fruit platter — we’ll pick some cheese (from the 30 or so I keep on hand) and I’ll artfully pair it with fruit, crisp breads; wine flats; Spanish Torta and more for a knock-out presentation.

Skewer bar — skewered Hawaiian shrimp, chicken and pineapple; chicken Teriyaki; Beef Satay; lamb kabobs; grilled vegetables; Asian grilled tofu and fire roasted pepper (lovely, that)

Smoked fish platter — lovely smoked trout, Smoked Salmon, smoked chubbs, horseradish sauce; dill sauce; cocktail sauce

Fresh seafood platter — shrimp; raw oysters; American Sturgeon caviar; steamers; mini cod cakes; crab cakes; Jonah crab claws; tuna and salmon tartar with accompaniments

Shrimp platter — shrimp three ways — chipotle fire grilled; classic New England Boil; grilled with orchid salad and mango sauce. I must admit, it’s spiffy looking.

Maple glazed, cinnamon smoked pork tenderloins with sweet potato crisps; a hint of Vermont right here in Joisey!

Our perfect filet mignon on homebaked baguette — butter sauce; blue cheese sauce; horseradish compound butter. What a trio!

Middle Eastern “Mezze” Platter — Hummus, Tabouli; falafel; kibbe; all presented with crisp pita and delightful taziki salad; and yoghurt dips

Cedar Planked salmon — ginger maple dipping sauce

Interactive Stations

Raclette — a Swiss treat! Gratins of wonderful seafood, beef, chicken, potatoes and veggies all done on a Raclette to order

Spring Fling Pasta Station — Pasta with spring mushrooms; pasta primavera; mac and cheese (pasta with cream sauce and truffle butter)

Roast turkey carving station: — organic free range turkey breast with all the accoutrements — cranberry sauce; stuffing; gravy and even smashed potatoes to make a mini plate of home cooked lovin'

Parties include our lovely platters for perfect presentation. Staff available (and required) for passed hors d’oeuvres. Bartenders, bussers and rentals, including bar, available.

(Prices, of course, based on your final selections)

Please call to discuss your perfect party.

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