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| Cold Passed Hors d' Oeuvres | |||
| Gulf Shrimp Cocktail with a Trio of Sauces | |||
| Jumbo Gulf shrimp served in the traditional style with cocktail, lemon tobasco, and Sake Lime sauce. Garnished with fresh lemons and limes. | |||
| Vegetarian California Rolls | |||
| Nori and sushi rice wrapped around tofu, spinach and shredded carrot and served with Soy and wasabi. | |||
| Potato Pancakes with Herbed Sour Cream, Lox, and Caviar | |||
| Fresh herb infused sour cream, Scottish lox and Beluga caviar top a miniature potato pancake. | |||
| Tenderloin Canapés with Horseradish Mayonnaise or Boursin, Portobello and Caramelized Onion | |||
| Thin sliced Certified Angus Beef tenderloin served on a toasted canapé with horseradish mayonnaise and garnished with thin sliced sweet gherkin or baby corn and a twist of fresh cracked black pepper, or topped with Boursin, Portobello, and caramelized onion | |||
| Tuna Poke with Wasabi, Sno Peas, and Sesame Seeds | |||
| Fresh sashimi of tuna marinated with sesame oil, soy, and rice wine vinegar, served in a toasted pita cup or an Oriental tasting spoon with a hint of wasabi sauce and a garnish of julienne sno peas and black and white sesame seeds. | |||
| Endive with Shredded Duckling and Goat Cheese | |||
| Confit of shredded duck breast marinated with select spices and olive oil and served on a chilled endive spear with creamy goat cheese and roasted pepper. | |||
| Stuffed Cherry Tomatoes | |||
| Fresh vine ripe cherry tomatoes stuffed with a smoked salmon mousse and garnished with fresh herbs. | |||
| Tuscan Bruschetta | |||
| Slices of toasted bread rubbed with whole cloves of garlic, drizzled with extra virgin “cruda” olive oil, and grilled over a wood fire. Toppings include a stoufade of wild mushrooms, puree of white beans and basil, plum tomato, and a tapenade of black olive. | |||
| Oyster “Shots” | |||
| Plump and juicy oysters are served up in a shot glass splashed with spicy Bloody Mary mix and you choice of hot sauces. | |||
| Fresh Mozzarella and Grape Tomato Skewers | |||
| Marinated fresh “cherry” sized mozzarella skewered with grape tomatoes and served with a balsamic glaze dipping sauce. | |||
| Smoked Salmon Bouchees with Herbed Cream Cheese, Red Onion, and Capers | |||
| Imported salmon served in a petite filo cup with herbed cream cheese, minced red onion, and capers. | |||
| Crostini of Seared Sea Scallops with Chili Lime Mayonnaise | |||
| Saffron poached day-boat sea scallops are artfully combined with toasted crostini and a chili lime mayonnaise | |||
| Gazpacho Shrimp Shooters | |||
| Tender gulf shrimp are served up in a shot glass with a splash of our market made gazpacho | |||
| Seared Ahi Tuna with Wonton Crisps | |||
| Rare Ahi tuna is sliced thin and served on a crispy wonton skin with a drizzle of Wasabi and a garnish of micro-greens | |||
| Tasting Spoons | |||
| Oriental tasting spoons can be filled with lobster salad, scallop ceviche, shrimp and oriental slaw, or herb infused mozzarella with proscuitto. The sky’s the limit when choosing possibilities!! | |||
| Potato Latkes with Goat Cheese, Apple and Stone Fruit Chutney | |||
| Delicious petite latkes are topped with fresh goat cheese and market made chutney. | |||
| Pita Crisps with Rock Crab and Melon Salsa | |||
| Market made pita crisps are generously topped with rock crab and a rubbed melon salsa. | |||
| Maine Lobster, Mango, Coconut and Hot Chili Lime Crostini | |||
| Delicious Maine lobster meat gets a Caribbean twist with the addition on coconut, mango, and lime | |||
| Curried Chicken Bouchees with Hummus, Hot Peppers, and Sweet Yogurt | |||
| Crispy filo cups are filled with curried chicken and garnished with flavors of the Middle East | |||
| Roasted Shrimp with Pineapple Salsa and Wonton Crisps | |||
| Oven roasted at high heat to enhance their flavor. Served on a wonton crisp with pineapple and sweet chili salsa. | |||
| Seared Duck Breast Canapés with Brie and Red Onion Jam | |||
| Seared rare and thin sliced. Pairs perfectly with the imported brie and tangy red onion jam. | |||
| Crispy Lavash with Wild Mushroom and Pear Ragout | |||
| A wild mushroom and pear ragout transforms ordinary lavash into a delicious Hors d’ Oeuvre. Garnished with Point Reyes Blue | |||
| Crostini of New Zealand Lamb with Mediterranean Tapenade | |||
| Marinated and grilled lamb loins are sliced and served on a toasted crostini with a taponade of Mediterranean vegetables | |||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: info@tomsmarket.com
Coventry, Rhode Island 02816