|
Butler-passed Menu Ideas - choose any three
Miniature potato vegetable hash cakes topped with a rosette of sundried tomato cream cheese.
Phyllo triangles stuffed with spinach and feta cheese and served browned and hot
Select whole fresh strawberries stuffed with mascarpone cheese. Served chilled
Miniature corn cups baked, served hot and filled with your choice of
~ fluffy scrambled eggs topped with snipped chives
~ browned chorizo sausage and fresh herbs
Miniature Blue Cheese Popovers, served browned and warm
Broiled and basted with a wonderful glaze: lychee nuts wrapped in bacon
Miniature chickpea pancakes topped with red pepper balsamic sauce and your choice of one:
~ seared tuna
~ seared scallop
Ramp Tarts - wild mountain leeks are diced, baked in bite-size tartlet shells and topped with a dab of sour cream
Sweet Potato Puffs baked with cinnamon and nutmeg - a lovely fall menu touch. . . .
Pikesville Potato Cakes - grated potato, onion and celery root are baked into little cakes and topped with an autumn apple and onion jam
Spicy miniature grit cakes topped with one perfect shrimp, a dollop of pepper jelly and a sprinkle of scallion
Santa Barbara Shrimp Cigars: Jumbo shrimp wrapped in fresh basil leaf, then rolled in feuille (similar to phyllo) into a "cigar" twist - served hot and crisped with a drizzle of aged balsamic syrup
Avocado-Cornmeal Blini topped with your choice of one:
~ roasted fresh corn salsa, sour cream and shrimp
~ traditional sour cream, chive, smoked salmon
Jumbo Lump Crab Cakes: Beautifully browned miniatures topped with a dollop of Tomato-Red Pepper Coulis
Grilled swordfish on bite-size ginger jalapeno rice cakes, topped with fresh cilantro
Poached apricots, wrapped in paper-thin sliced pork tenderloin, pinned with a wooden pick then broiled in a marvelous glaze of red wine, balsamic vinegar, cinnamon and black peppercorns
Tropical chicken bites on real sugarcane skewers speared with papaya, mango, pineapple and avocado with a peanut-plantain dipping sauce
Two-bite toasted canapé bread rounds are topped with garden herb-roasted tenderloin of beef. Served open-face and topped with sweet onion jam
Lemon-rubbed slices of crisp orchard apples are topped with celery root from the garden, that's been shredded into a fabulous seasoned slaw
A wonderful combination of fall garden ingredients: hollowed squash cups filled with a jam made with mashed fresh garlic, white beans and fresh mustard greens
One-bite chicken livers, wrapped in bacon, are pinned with a stout wooden pick, brushed with a fruit glaze and broiled until cooked and crisp
Browned chipped beef and chopped onion blended with cream cheese is spread onto canapé cocktail toasts garnished with fresh parsley
|
|
|
Phone: 404-296-5668 | Fax: 706-468-0578 | E-Mail: shelleypedersen@beyondcuisine.com
Complete event design ~ Serving Greater Atlanta, Georgia since 1992
Copyright 2000 ~ Beyond Cuisine, Inc. ~ All Rights Reserved
©All menu descriptions and creative concepts remain the property of Beyond Cuisine, Inc.
regardless of the outcome of this specific proposal.
Liability insurance guidelines expressly prohibit hosts and/or guests from supplying any menu items on their own,
with the exception of baked goods, dry snacks at the bar, etc.
All foods served must be produced under the auspices of Beyond Cuisine, Inc.
~~~
As a professional caterer, we are pleased to provide a Certificate of Insurance to applicable parties upon request.
Beyond Cuisine, Inc. carries $2 million in General Liability and full Worker's Comp coverage.
Please call with any questions.
Beyond Cuisine, Inc. is full service caterer providing
social and corprate catering and event planning for the greater Atlanta, Georgia area.
The Beyond Cuisine web site was developed, and is maintained by
EBS Virtual Communications , Las Vegas, NV
|
