erved Sit-Down Plated
Minimum order 10 guests.
Appetizers
- Greek Pizza
- Grilled pita bread topped with sliced tomato, peppers, olives, artichoke relish a blend of feta and mozzarella cheese
- Shrimp Cocktail
- With cocktail sauce and lemon
- Maine Crab Soufflé
- Served with tomato olive sauce and roasted yellow pepper
- Smoked Salmon and Boursin cheese “Pillows”
- Slices of Duck trap smoked salmon, wrapped around herbed Boursin cheese, set on grilled bruschetta with capers, onions, olive oil and dill cream
- Southwest Vegetable Quesadilla
- Assorted vegetables and pepper jack cheese, topped with grilled corn salsa, and cilantro sour cream
- Dan’s Charred Tuna Sashimi
Spice rubbed Ahi tuna loin seared rare with Asian vegetable slaw and pineapple soy glaze - Spicy Wonton Shrimp
- Marinated shrimp wrapped in a crisp wonton, served with fresh pineapple salsa
- Salmon & Crab Napoleon
- Layers of apple wood smoked salmon and creamy Maine crab on a warm potato cake with fried capers and painted spices
- Truffle Mousse Pate
- With orchard fruit chutney, gherkin pickles, and water crackers
- Escargot & Exotic Mushrooms
- Stewed in shallots, garlic, assorted mushrooms, marsala wine, cream and Stilton cheese
- Salmon and scallop roulade
- Served on a bed of spinach, corn, and bean sauté with roasted shrimp sauce
- Winter squash and apple risotto with Morel mushroom stuffed Quail
- Bob White quail wrapped with prosciutto and stuffed with an savory Morel mushroom filling, and natural jus
- Risotto Milanese
- With garlic shrimp, Parmigiano-Reggiano cheese and white truffle oil
- With garlic shrimp, Parmigiano-Reggiano cheese and white truffle oil
Soups
Salads
- Spinach Salad
- Tender baby spinach with warm sautéed oyster mushroom, crisp bacon, curried almonds and smoked tomato vinaigrette
- Warm Goat Cheese Salad
- Mesculn mixed greens with black and crimson lentils, roasted peppers, carrot threads, and a crisp warm goat cheese crouton
- Moveable Feast Catering Caesar Salad
- Crisp romaine, grated reggiano parmesan, tossed with Caesar dressing, and sourdough croutons
- Feast House Salad
- Mixed baby greens, candied pecan pieces, sun dried blueberries and strawberries, beet threads, warm sweet potato strings and cranberry vinaigrette
- Spinach and Watercress Salad
- Mandarin orange segments, Bermuda onion, pine nuts and blood orange poppy seed dressing
- Marinated Vegetable Salad
- Jicama, roasted peppers and haricots verts with black sesame vinaigrette
- Carrot Pear Salad
- On a bed of baby spinach with pine nuts and mandarin poppy seed vinaigrette
- Salad Sensation
- A mixture of micro sprouts and baby greens, sunflower seeds, heirloom tomatoes, jicama, beet and carrot threads aged sherry vinaigrette
- Spring Mesculn Salad
- An assortment of baby greens with crisp warm Fontina cheese crouton marinated artichokes, peppers and green beans with shallot sherry vinaigrette
- Farmers Garden salad
- Crisp iceberg lettuce topped with tomato, onions, peppers, cucumber and croutons choice of dressing
- Watercress Apple and Celery Root Salad
- Walnut mustard vinaigrette strips of apple and blanched celery root, tossed with dressing watercress and walnuts
- Grilled Sweet Pepper Salad
- With Italian fontina cheese, decoratively arranged with radicchio and baby greens drizzled with extra virgin olive oil and balsamic garnished with herbs
- Composed Greek Salad
- Assorted greens, tomatoes, capers, olives, onion, cucumber, chick peas, roast pepper strips, feta cheese and Greek dressing