Catering

by Nancy Kelly, Travelling Chef

Hors d'Oeuvres

Crispy Phyllo Shells filled with Gingered Crab, Award-winning Chili, or Spanakopita Filling

Mushroom Croustades - Duxelles with Lemon and Cayenne in Toast Cups

Basil Crostini with Fresh Mozzarella - Tomatoes, Garlic, Capers, and Basil

Sautéed Chicken Breast with Peanut Sauce or Béarnaise Dipping Sauce

Sautéed Jumbo Shrimp with Dipping Sauce

Roasted Poblano Pepper and Artichoke Mousse with Lemon & Rosemary in Phyllo Shell

Salmon Tartare in Crispy Wonton Cups

Spicy Aromatic Stir-fried Asian Eggplant Spread on Sesame Rounds

Roasted Filet of Beef with Herb Butter and Horseradish Cream on Toast Triangles

Herb-marinated Shrimp with Guacamole on Tortilla Chips

Smoked Atlantic Salmon with Fresh Pumpernickel and Condiments

Smoked Brook Trout Fillets with Green Peppercorn and Tarragon Mayonnaise

Herb-marinated Pork Loin with Assorted Breads, Mustards, and Herb mayonnaise

Classic Chopped Liver with Condiments

French Chèvre Marinated in Olive Oil, Herbs and Peppercorns

Mediterranean Platter of Marinated Olives, Roasted Peppers, Artichokes, Homemade Hummus

Southwestern Platters of Guacamole, Black Beans, Salsa, etc.

Spinach, Mushroom and Gruyère Savory Cheesecake

Cheese Board

Vegetable Display

Seasonal Fruit Display

Call us at 231.539.7100 or Email to begin planning your special event.