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| Entrees | |||
| Poultry / Pork / Beef / Lamb | |||
| Chicken Marsala | |||
| Sautéed chicken tenderloins and sliced mushrooms are deglazed with Cribari Marsla and finished with an aromatic chicken stock. | |||
| Sautéed Sweet Breads with Frangelico Brown Butter | |||
| Veal sweetbreads are thin sliced and marinated in buttermilk and sea salt. Prepared francaise style with an egg batter, they are served with a julienne of vegetables and a fried sage Frangelico brown butter. | |||
| 10 Hour Lamb Shanks | |||
| A whole lamb shank slow roasted with a mirepoix of vegetables. Infused with fresh garlic and finished with fresh rosemary sprigs and Burgundy wine. Served over orzo pasta | |||
| Pan Seared Double Thick Pork Chops | |||
| Our double thick and finely trimmed chops are pan seared in a cast iron skillet and finished in our ovens with roasted garlic, Chablis wine, and roasted sweet onions. | |||
| Prime Rib | |||
| What can you say about this classic?? Roasted and served with au Jus in your choice of size. Accompanying the rib could either be a traditional popover or a savory fresh baked scone. | |||
| Grilled Certified Angus Beef Rib Eyes | |||
| Dry rubbed with a spicy southwest combination of seasonings. Grilled to perfection over mesquite coals and served with a sweet red onion compote to balance the heat of the rub | |||
| Marinated Loin of Pork with Granny Smith Apples and Crumbled Blue | |||
| Oven roasted pork loin topped with sautéed granny smith apples in their skin and served with a sherry pan sauce reduction. Garnished with Maytag Blue Cheese | |||
| Provimi Veal Osso Bucco | |||
| Thick meaty Provimi veal shanks are seared with seasoned flour and braised in a Barolo wine sauce with a miripoix of vegetables. The resulting rich sauce can be served on risotto, lentils, or cavatelli. | |||
| Center Cut Veal Chops with Roasted Shallots and Peppercorn Demi-Glaze | |||
| Expertly trimmed veal chops are grilled and pan roasted with whole shallots veal demi glaze and Chianti wine. | |||
| Boneless Duck Breast with Wild Rice and Cranberry Glaze | |||
| A twin duck breast thin sliced on the bias and served over wild rice and finished with a honey sweetened cranberry glaze. | |||
| Spicy Cajun Breast of Chicken with Ripe Olives and Red Onions | |||
| Spicy hand blended selections of Cajun spices are rubbed onto a plump boneless breast. Pan sautéed with olive oil, wine. Spicy olives and pepperoncini peppers | |||
| Filet Mignon | |||
| This regal cut can be sized for any type of service. Chateaubriand for tableside carving, full cut for a main course, or a petite sized for a surf and turf. Can be served with hollandaise sauce, beef demi glaze with peppercorns, or on a bed of caramelized onions. | |||
| Chicken Francaise | |||
| Thin sliced chicken cutlets are dredged in seasoned flour and dipped in a classic francaise batter of fresh eggs, parmesan cheese, and chopped fresh herbs. Sautéed and finished with sherry wine, lemon, capers, and fresh chopped herbs. | |||
| Mixed Grill | |||
| General Tso's Chicken | |||
| A great Oriental preparation of spicy sauce, chunks of battered chicken breast, and broccoli florettes. | |||
| Stuffed Chicken Breast | |||
| Our Grade A boneless chicken breast with either a sausage and harvest apple stuffing or Cordon Bleu style. Served with a lemony sauce supreme. | |||
| Provimi Veal Oscar | |||
| Thin sliced Provimi veal cutlets sautéed in a sherry wine sauce and topped with steamed asparagus, lump crab, and hollandaise sauce. | |||
| Grilled Breast of Turkey with Fresh Fruit Chutney | |||
| Marinated boneless breast of turkey is sliced on the bias and served with fresh seasonal fruit chutney. | |||
| Chicken Cacciatore | |||
| Sautéed button mushrooms, onions, and peppers, combined with a plum tomato marinara sauce match perfectly with boneless breast of chicken. | |||
| Frenched Lamb Chops with Porcini and Garlic Demi Glaze | |||
| A half rack New Zealand or domestic lamb, frenched and rubbed with a hint of Dijon, a roasted to your likeness. Served whole or sliced with a rich porcini and garlic sauce. | |||
| Veal or Chicken Saltimbocca | |||
| Paillards of veal or chicken sautéed with sliced mushrooms and Marsala wine, and layered with fresh sage, proscuitto, and mozzarella cheese. | |||
| Veal or Chicken Parmesan | |||
| The same Paillards of veal or chicken, breaded and deep fried, and smother with our house tomato sauce and mozzarella cheese. | |||
| Stuffed Pork Chops | |||
| A tom's favorite!! We take a double cut pork chop and stuff it with our famous sausage and apple stuffing, and slow roast it with apples and sweet onions. | |||
| Braised Beef Short Ribs | |||
| Another one of those cool weather entrees, boneless short ribs of beef are braised with a rich tomato broth, carrots, onion, and bits of celery and served with cavatelli pasta to enjoy the sauce. | |||
| Stuffed Cornish Game Hens | |||
| Fresh hens stuffed with a delicious wild rice stuffing with sun dried tomatoes, honey, spinach, and toasted pine nuts. | |||
| Yankee Pot Roast | |||
| Great for family style dinners. Slow roasted in a beef stock with carrots, bliss potatoes, and whole onions. Served with a rich brown country gravy. | |||
| Whole Roasted Turkey | |||
| Another great family style item. Roasted whole and carved tableside by one of your guests. Served with the traditional accompaniments. | |||
| Stuffed Boneless Pork Roast | |||
| A rolled and tied pork loin roast stuffed with fresh spinach, Fontina cheese, roasted peppers, fresh garlic and parsley. Carved by one of your guests, and served with cognac gravy. | |||
| Seafood | |||
| Fillet of Sole Francaise with Newburg Sauce and Roasted Spinach | |||
| Delicate Fillet of Sole is dipped in a parmesan enriched egg batter and sautéed to a golden brown. Spring spinach is tossed with olive oil and quickly roasted to act as a bed for the sole. Topped with Newburg sauce, this buffet item is quickly becoming a Toms favorite!! | |||
| Parmesan Crusted Tilapia Fillet | |||
| A fresh firm fleshed fillet, tilapia will match nicely with the rich parmesan breading that forms the crust. Served with sautéed orzo pasta fresh radicchio, and a light citrus wine sauce. | |||
| Poached Monkfish Medallions with Saffron Rice and Garlic Pesto | |||
| A seasoned court bouillon gently poaches the succulent monkfish, served on top of saffron rice and garnished with a fresh garlic pesto and pitted calamata olives. | |||
| Pan Seared Chilean Sea Bass | |||
| Pan seared and finished in the oven, this rich textured fish shines with a light drizzle of imported fig compote. | |||
| Roasted Salmon Crowns with Pignoli and Spinach | |||
| A wonderful combination of toasted pignoli, garlic, spinach, and seasoned bread crumbs stuffed into a traditional salmon crown. Sauced with a creamy dill beurre blanc sauce. | |||
| Sautéed Rainbow Trout with Hazelnut Brown Butter | |||
| Frangelica liquor and fresh toasted hazelnuts combine with browned butter to beautifully accompany the sautéed trout. Served classically with the head on, or removed for your guests comfort. | |||
| Apple Cider Poached Salmon with Garlic Aioli | |||
| Fresh Norwegian salmon fillets are poached with white wine, lemon, and fresh apple cider. Dollops of garlic aioli are the perfect partner for the simple yet elegant dish. | |||
| Sesame Crusted Ahi Tuna with Wasabi and Pickled Ginger | |||
| Served rare with a black and white sesame crust. Accompanied by wasabi, pickled ginger, mirin, and teriyaki dipping sauces. Ramen noodles tossed with sesame oil and scallion make a great side. | |||
| Cashew Crusted Salmon Fillet with Raspberry Glaze | |||
| Delicate wild rice pancakes act as the base for this expertly prepared salmon fillet. Drizzled with a not-to-sweet raspberry reduction and garnished with a toss of Frisee lettuce. | |||
| Sole Francaise with Roasted Corn Salsa | |||
| The same classic francaise batter envelopes the tender sweet some. The roasted corn relish is prepared with native corn, garlic, red and green bell peppers, rice wine, olive oil and fresh herbs. | |||
| Grilled Swordfish with Vidalia Onion Relish | |||
| Select native long-line swordfish is marinated in a combination of garlic, olive oil, and white balsamic vinegar, and grilled to perfection Served with a chunky Vidalia onion relish. | |||
| Stuffed Salmon Florentine | |||
| A boneless salmon fillet, pan seared with a peppercorn crust, and topped with ricotta, seasoned spinach, roasted peppers, and shredded imported Parmesan. | |||
| Seafood Risotto | |||
| Italian Arborio rice slowly cooked the old fashioned way and flavored with saffron enveloped fresh shrimp, scallops, monkfish, and littleneck clams. Served with a drizzle of imported truffle oil and fresh grated parmesan. | |||
| Baked Stuffed or Steamed Lobster | |||
| Baked Stuffed or Steamed Lobster Chicken sized, 1 ¼-2 pound, or select size 3lbs and up. Simply steamed with drawn butter, or stuffed with a duxelle of mushrooms and lemon butter- laced Ritz crackers. | |||
| Italian Seafood Cioppino | |||
| Mussels, baby clams, shrimp, calamari, scallops, and swordfish are simmered in a tomato broth with fresh herbs and a hint of white wine and garlic. I suggest lots of crusty bread for dipping. | |||
| Steamed Alaskan King Crab Legs | |||
| Jumbo Crab legs simply steamed and served with piping hot drawn butter, lemon wedges and some of our 45 hot sauces. Great pared with a filet mignon for a surf and turf. | |||
| Shellfish medely Agilo e' Olio | |||
| Cockles, shrimp, New Zealand mussels, scallops, calamari and littleneck are sautéed in olive oil, garlic and white wine. Tossed with fresh grape tomatoes and yellow roasted peppers and served over you favorite pasta. | |||
| Shrimp Scampi or Fra Diavlo | |||
| Tender gulf shrimp sautéed in either a scampi style sauce of garlic, butter and wine, or served spicy with a plum tomato sauce. Served over your choice of pasta. | |||
| Stuffed Lobster Tails | |||
| Prepared in a variety of sizes, from 3oz all the way to 10oz. Stuffed with out lobster and scallop stuffing and served with piping hot drawn butter. | |||
| Sweet and Sour Glazed Shrimp | |||
| Diced red and green bell pepper combined with an authentic sweet and sour sauce to make these seared shrimp a true taste of the Far East. Served over white steamed rice. | |||
| Baked Stuffed Shrimp | |||
| Yes, we do serve this classic. Ours is stuffed with a Ritz cracker stuffing of lobster, scallops, butter and white wine. Truly delicious, it can be pared with a petite filet for a great surf and turf. | |||
| Baked Stuffed Scrod Supreme | |||
| Sweet fresh codfish is rolled around a stuffing of crabmeat, whole butter, white wine, celery, onions, and Ritz. Served with a lemon butter garlic sauce and garnished with a gulf shrimp. | |||
| Stuffed Fillet of Sole, Newburg Sauce | |||
| Tender fresh fillet of sole stuffed with our famous seafood stuffing. Sauced with a delicious Newburg sauce and garnished with fresh lemon wedges. | |||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: info@tomsmarket.com
Coventry, Rhode Island 02816