Vegetarian and Seafood Menus

Hors d’oeuvres • Vegetarian & Seafood Suggestions for the Buffet

Hors d’oeuvre

  • Bruschetta on herbed Crostini with Fresh Basil & Red & Yellow Tomatoes
  • Fresh Fruit (Pineapple, Strawberry, Melons) skewered, Minted Honey Yogurt dip
  • Smoked Salmon Tartar Style, on thin Pumpernickle Toasts
  • Assorted Maki: Marinated Squash, California Style,Cucumber, etc
  • Grilled Montrachet on toasted Baguette Rounds with Fresh Tomato, Garlic, Olives
  • Fruit & Cheese Display: A variety of Goat, Triple Crème, Bleu & Hard Cheeses,
  • Presented on Marble slabs, Antique country boards & baskets & served with loaves of freshly baked breads, assorted crackers
  • Spanikopita: Spinach, Feta & Sweet Onions in crisp Filo Pastry
  • Maryland Style miniature Crab Cakes with our Sauce Louis
  • Shrimp Gremolata: Lemon, Rosemary, Garlic & Cracked Pepper
  • Shrimp in Green Chili Pesto
  • Scallop Seviche Brochettes
  • Artichoke, Cheese & Oregano Tarts
  • Wild Mushroom Tartlets
  • Tartlets filled with Sun Dried Tomato Cream
  • Portabella Mushrooms in Balsamic Glaze
  • Tiny Triangles of crisp Filo filled with Lobster & Sauterne
  • Avocado Salsa on Tortilla Chips topped with Cheese
  • Eggplant, Bell Peppers & Zucchini grilled with Ginger & Terriaki, Skewered & served with our spicy Satay Sauce
  • Signature Crudite: Antique basket filled with 15 or more hand carved Fresh vegetables arranged to look like a basket of flowers, various dips
  • Spicy Indian Eggplant Dip or Chipotle Hummus with our Cajun Pita Chips
  • Caponata: Chunky Sicilian Eggplant Spread with Tomatoes, Olives & Capers on Toasts
  • New Red Potatoes with Sour Cream & Caviar
  • Croque Madam: Gruyere, Tomato & Pesto Sandwiches dipped in egg batter & baked
  • Tartlets filled with Indian Spiced Egg with Tomato & Coriander
  • Antipasto Brochettes: Fresh Mozzarella, Roasted Pepper, Grilled Eggplant & Portabella
  • Bocconcini; Baby Mozzarella balls marinated with Sun Dried Tomatoes, Garlic, Basil & Olives
  • Mushroom Caps Stuffed with Provencale Mix, gratinee with Parmesan
  • Private Recipe Seville Olives

Vegetarian & Seafood Suggestions for the Buffet…

  • Pasta Primavera: Penne in Tomato-Cream Sauce with Pesto tossed with Snow Peas, Asparagus, Broccoli, Yellow & Green Squash, Mushrooms & Baby Peas
  • Lasagna with Grilled Eggplant & Zucchini, Ricotta & Portabella Mushrooms
  • Ricotta Lasagna Swirls: Lasagna noodle wrapped around Ricotta, Spinach, Parmesan & Scallion mix, covered with Marinara, Fresh Mozzarella, Gruyere & Provolone
  • Thai Sesame Noodles tossed with Tofu, Broccoli, Julienne Carrots, Mushrooms, Red Peppers, Bean sprouts, Scallions
  • Fusili Putanesca: Eggplant, Capers, Garlic & Olives
  • Linguini Alfredo with Fresh Scallops, Shrimp & Mussels, Saffron Cream Sauce, Baby Peas & tiny diced Red Peppers
  • Pasta with Broccoli Cream Sauce
  • Pasta with Artichoke Hearts, Roasted Peppers, Feta Cheese & Mushrooms
  • Ratatouille Pasta: Eggplant, Zucchini, Onions, Red & Yellow Peppers, Tomatoes & Basil
  • Eggplant Rollatini: topped with homemade Marinara & Three Cheese Melt
  • Artichoke, Cheddar & Oregano Quiche
  • Vegetarian Burritos: Spicy Bean Puree, Tomatoes, Guacamole, Rice Pilaf, Salsa & Cheese
  • Curried Potatoes, Peas, Tomatoes & Onions on Fragrant Basmati Rice
  • Coriander scented Cous Cous with Vegetable Tagine (Tomato Base Morrocan style vegetables)
  • Chardonnay Poached Salmon with Sauce Verte or Traditional Tartar Sauce
  • Maryland Style Crab Cakes with our spicy Chipotle Sauce
  • Antipasto Board served on our hand carved 4 foot Wooden Bowl
  • Fresh Mozzarella, Balsamic Grilled Portabella, Fresh Basil with Red & Yellow Tomatoes,
  • Roasted Red & Yellow Bell Peppers marinated in Olive Oil & Garlic, Seville Olives,
  • Grilled Eggplant, Grilled Zucchini,
  • Orecchiette with Wilted Kale, Sun dried Tomato, White Beans & Caramelized Onions.
  • Tabbouleh: Middle Eastern Salad of Parsley, Cracked Wheat, Tomatoes & Mint
  • Cheesy Lentil & Brown Rice with Spinach, Scallions & Parsley

**PLEASE LET US KNOW IF YOU HAVE ANY FAVORITE RECIPES.
WE WILL GLADLY USE THEM.

Deserts

We make our own deserts, using only sweet butter, fresh fruits, butter crusts & lots of love!

  • Our finger sweet platter includes at least 6 of the following: Double Chocolate Brownies, Caramel Walnut Squares, Molasses Spice Cookies, Almond Shortbread cookies,  Oatmeal butter cookies, Lemon Bars, German Chocolate Squares, Pear-Orange-Walnut Cake, Lavender Pound Cake, fresh fruit & mint garnish
  • Our Iced Lemon Soufflé with Whipped Cream, fresh Strawberries, Mint & Candied Lemon Shreds is dessert not available anywhere else.  It is stunningly presented in large silver bowls or individual portions.
  • Lavender Pound Cake [also not found elsewhere] with fresh seasonal berries, mint & lavender
  • Pear or Apple Frangipane tarts
  • Swedish Apple Walnut Cake  with Lemon Curd & Greek Yogurt Cream sauce

These desserts we make.   They are outstanding.  We can purchase many pies & cakes that are available to caterers.  The Cheesecakes are really good, which is why I don’t make them.