Stationary Hors D'oeuvres
1. elaborate cheese display
a large
selection of fine imported and domestic cheeses including stilton, havarti,
edam, smoked gouda, bleu cremeuex, jarlsberg, hunstman, jalapeno jack,
sharp cheddar etc.
wedges of
caramelized brie
peppercorn
encrusted goat cheese logs dredged with mango/ginger chutney
cheese display
includes sliced seedy sourdough baguette, assorted fine crackers, seedless
grape clusters, sliced pears and apples and fresh strawberries
2. crostini buffet
choose three
of the following:
roasted red
pepper hummus
black olive
hummus
dilled smoked
salmon spread
smoked trout
spread with thyme
white pepper
cream cheese topped with caviar
oven-roasted
tomato topping with basil
chilled ratatouille
chilled caponata
black olive
tapanade
warm wild
mushroom confit
chicken liver
pate with green peppercorns
crudites with
two dips
Display includes
sliced provincial breads, melbas and fine crackers
3. caviar and smoked salmon pie
jb’s signature presentation
of
white pepper cream cheese base with smoked salmon,
red, black and golden caviars
chopped red onion, chopped egg and capers
arranged in striking visual patterns
served with sliced seedy sourdough baguette and assorted fine crackers
4. medley of potato pancakes
potato pancakes
with apple sauce and sour cream
sweet potato
pancakes with creamy tomatillo sauce
zucchini/potato
pancakes with rustic tomato dip
5. vegetable display
carrots, celery,
broccoli rounds, belgian endive, green beans
sugar snap
peas, multi-colored sweet peppers, mushrooms, jicima and other seasonal
vegetables with two dips such as peanut sauce, coriandered mustard sauce,
zesty herbed dip, chili mayonnaise, aioli etc
6. flaky phyllo strudels
shrimp, scallops,
roasted garlic and creole seasonings
chicken in
creamy dijon mustard sauce
polenta, grilled
smoked sausage and roasted sweet peppers
grilled sausage,
meaux mustard and mozzarella cheese
7. grilled vegetable platter
red onion,
carrot, zucchini and yellow squash slices, multi-colored sweet peppers,
green beans, and yams
served with
aioli
8. fresh seasonal fruit platter
beautifully
presented sliced, ripened fruit
such as
crenshaw,
honeydew, cantelope and water melons
mexican papaya,
fresh strawberries, seedless grape clusters
orange, grapefruit,
apple and pear slices,
kiwi slices,
peaches, plums and nectarines (in season)
sprinkled
with sun-dried cherries and blueberries
9. jb’s puff pastry pizzas
choose three toppings:
roasted peppers, eggplant, mushrooms, black olives and mozzarella
tomato confit, grilled sausage, fresh basil and mozzarella
caramelized onion, walnuts, rosemary and gorgonzola
tomatoes, goat cheese, prosciutto and fresh sage
roasted tomatoes, smoked chicken and jalapeno jack cheese
10. chicken tacos
shredded
chicken, grilled red onion, shredded cheese and lettuce,
and chopped
cilantro in corn tortilla
tomato
bean salsa and sour cream
jalapeno
rice and refried beans
11. fish tacos
char-grilled
fresh fish with shredded cheese and cabbage,
chopped
cilantro and sliced avocado in corn tortilla
with creamy
tomatillo sauce
jalapeno
rice and refried beans
12. quesadilla station
choose two
fillings:
spicy chicken
and eggplant
shrimp with
cilantro pesto
goat cheese
with corn relish and tomato bean salsa
13. chinese stirfry
stirfry
of chines-style vegetables
with shrimp,
chicken or shredded pork
tossed with
hoisin and mahogany sauces
served over
cooked vermicelli noodles
in miniature
chinese takeout boxes with chopsticks
14. pad thai
stirfry
of celery, onion
green beans,
bean sprouts
carrots
and fresh basil
tossed with
peanut sauce and cooked vermicelli noodles
with chicken,
shrimp or shredded pork
15. potsticker dumplings
steamed
potsticker dumplings
with chicken,
pork or vegetable fillings
served with
mahogany sauce
or chilled
and served in soy/ginger marinade
16. crab mornay
a blending
of crab meat, cheeses, cream and sherry
served warm
from a chafing dish
with carrot
and celery sticks
and sliced
baguette
© 1999-2005 John Baylin - J.B.Catering, Inc.
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