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| Hot Passed Hors d’ Oeuvres | |||
| Assorted Grilled Pizza | |||
| Crispy and thin, we’ll dazzle and delight you with some traditional and not so traditional toppings. These can be passed or incorporated into a station. | |||
| Andy Boy Rabe Eggrolls with Fresh Marinara Dipping Sauce | |||
| A delicious sautéed mixture of Andy Boy Rabe, sweet Italian Sausage, Mozzarella and Pecorino cheese and roasted sweet onion, hand rolled and deep-fried. Served with a basil laden fresh tomato marinara sauce | |||
| Miniature Maryland Crab Cakes with Chesapeake Remoulade | |||
| Crafted from the finest ingredients found on the shores of the bay, these crab cakes are pan sautéed and topped with a spicy Remoulade sauce. | |||
| Fried Polenta with Pesto and White Bean Tapenade | |||
| Pan-fried polenta layered with a garlicky white bean puree and fresh pesto sauce. | |||
| Spinach and Feta Spanikopita | |||
| A classic Hors d’ Oeuvre of filo dough wrapped around fresh spinach, garlic, and feta cheese. | |||
| Chicken Sate with Spicy Peanut Dipping Sauce | |||
| Skewers of teriyaki marinated chicken tenderloins served with a spicy Middle Eastern dipping sauce. Also available Thai marinated, rubbed, and sweet chili glazed. Served with the appropriate sauces. | |||
| Crab Stuffed Mushrooms | |||
| Another classic, ours are made with whole butter, Ritz crackers, white wine, celery and onion. | |||
| Native Clams Casino Style | |||
| Native littlenecks are baked with a delicious topping of Ritz crackers, red and green bell pepper, Genoa salami, and double smoked bacon. | |||
| Deep Fried Risotto with Fontina Cheese | |||
| Classic Italian Arborio rice is wrapped around imported Fontina cheese, rolled in semolina flour and deep-fried to a golden brown. | |||
| Artichokes and Alouette with Puff Pastry | |||
| Tender artichokes baked with creamy Alouette cheese in a puff pastry cup. | |||
| Baby Lamb Chops | |||
| Individually marinated and grilled over an open wood flame, these delectable Hors d’ Oeuvres will quickly become your guests’ favorite. Served with fig compote and balsamic glaze | |||
| Crab Rangoons | |||
| Deep fried wontons filled with crab infused cream cheese. | |||
| Mini Vegetable Eggrolls | |||
| Straight from China Town, a delicious vegetable filling Wrapped inside a mini egg roll wrapper. Served with a sweet and sour dipping sauce. | |||
| Warm Plum Tomato Crostini | |||
| Slices of thin Italian bread topped with a fresh plum tomato, olive oil, basil, and fresh mozzarella. Drizzled with balsamic glaze. | |||
| Stuffed Filo Dough with Brie and Raspberry | |||
| Thin sheets of filo dough, brushed with butter, and wrapped around imported brie, raspberry preserves, and chopped walnuts. | |||
| Day Boat Scallops and Bacon | |||
| Harvested by hand, these sea scallops are wrapped with apple wood smoked bacon and broiled. Also available dipped in honey mustard. | |||
| Pork, Vegetable or Teriyaki Chicken Dumplings | |||
| Either steamed or deep fried, these “Potstickers” are served with Pan-Asian jus and sweet chili glaze. | |||
| Stuffed Artichokes | |||
| Delicate artichoke bottoms are stuffed with a delightful and delicious combination of shredded crab, diced black olives, plum tomato, Italian bread, olive oil, garlic, fresh parsley and Romano cheese | |||
| Fried Mozzarella | |||
| A favorite for the kids, sticks of mozzarella, breaded and deep fried, and served with our house marinara sauce. | |||
| Coconut Shrimp | |||
| Dusted with sweet coconut and served with spicy horseradish marmalade | |||
| Buffalo, Teriyaki, or BBQ Chicken Wings | |||
| A real favorite for any celebration. Best served stationary on a platter | |||
| Vegetable Curry Samoas | |||
| Curried vegetables, including black beans and corn, are wrapped with a crispy crust in the classic Samoa shape. Served with Vidalia onion sour cream. | |||
| Petite Beef Wellington | |||
| This miniature version of the classic is served with a tangy creamy horseradish sauce | |||
| Assorted Fried Dim-Sum | |||
| Crispy vegetable spring rolls, fried dumplings, Thai money bags, wontons, and sui mai are served on a bamboo mat with Hoisen sauce and sweet chili glaze | |||
| Duck Quesadilla | |||
| A new twist on an old preparation. Marinated and grilled breast is wrapped with a soft flour tortilla. Served with salsa sour cream. | |||
| Mini Clam Rolls | |||
| Just like at the beach!! This two-bite hors d’ oeuvre is always a favorite. Served with shredded lettuce and our market made tarter sauce | |||
| Mini Cheese Burger Sliders | |||
| Another two-bite delightful offering. Served with double Gloucester cheddar and bourbon ketchup | |||
| Chicken Chimichungas | |||
| Pulled rotisserie chicken is combined with black beans, roasted corn, hot pepper sauce and hand rolled. Served with a guacamole sour cream | |||
| Fig and Mascarpone Cheese Purses | |||
| Sweet fig and mascarpone cheese are artfully combined with a puff pastry purse | |||
| Pulled Pork Bouchees with Shredded Manchego | |||
| 10 hour, slow roasted BBQ pork is pulled and served in a filo cup with imported shredded Manchego cheese. | |||
| Black Forest Ham, Brie Cheese, and Arugula Quesadillas | |||
| Boar’s Head Black Forest Ham, peppery Arugula, and imported brie and sandwiched between 2 soft flour tortillas and grilled. | |||
| Tom’s Famous Quesadillas | |||
| If you can think of the fillings, we can make them. Served with the appropriate sauce. Some past favorites: Grilled vegetable with 3 pepper salsa, lobster, capers, and red onion, and middle eastern with eggplant, hummus and hot peppers | |||
| Bacon Wrapped Chopped Sirloin with Gorgonzola | |||
| Mini Brochettes of Certified Angus Beef chopped sirloin are combined with imported Gorgonzola and wrapped with Applewood smoked bacon, | |||
| Assorted Quiche | |||
| Somebody out there loves them!! A retro cocktail party favorite with assorted fillings | |||
| All Beef Franks in a Blanket | |||
| These “Pigs” are another retro favorite. Served with a trio of mustards | |||
| Poached Pear and Brie | |||
| A delicious combination wrapped with filo pastry | |||
| Butter Marinated Lobster Brochette | |||
| Real Maine lobster dipped in butter and coated with Panko bread crumbs. A real special item for really special occasions | |||
| Mission Fig, Stilton, and Proscuitto Bundles | |||
| Beautifully presented wrapped with filo dough, these are exquisite!! | |||
| Mini Ruebens | |||
| Put these delicious numbers in the retro category as well. Served with 1,000 island dressing | |||
| Panko Crusted Artichokes with Boursin Cheese | |||
| Tender artichoke hearts are wrapped with Boursin Cheese and rolled in seasoned Panko crumbs. | |||
| Porcini Mushroom and Risotto Croquettes | |||
| The wonderful flavors of this hors d’ oeuvre are brought together with butter filled puff pastry. | |||
| Julienne of Vegetable Tortilla | |||
| Fresh vegetable are wrapped with a mini soft flour tortilla and tied with a scallion string | |||
| Mushroom, Gorgonzola, and Pecan Triangles | |||
| Sautéed mushrooms and pecans are mixed with imported gorgonzola and served “Spanikopita style” | |||
| Clam Cakes with Rhode Island Tarter | |||
| An only in Rhode Island favorite!! Just as you remember them, teeming with clams, and served with tarter | |||
| Tasting Spoons | |||
| A great way to experience our dinner selections in a hors d’ oeuvres style bite. Selections include: Braised short ribs, fried oysters, pulled Spanish style pork, our famous grilled shrimp with melon salsa, Moroccan lamb with apricots and pine nuts, and fried calamari with garlic aioli. The selections are endless. Let you imagination run wild!! | |||
| Mini Chicken Wellington | |||
| Prepared like the beef version, served with a warm fig compote | |||
| Crispy Vegetable Spring Rolls | |||
| Oriental vegetables are hand rolled in a rice wrapper and deep fried. Served with a classic sweet and sour sauce | |||
| Pakora | |||
| Similar to a clam cake, made with onions potatoes, cauliflower, and spinach with a touch of jalapeño. Served with a cool yogurt dipping sauce | |||
| Petite Carrot, Ginger, and Scallion Cakes | |||
| Great for your vegetarian friends. Served with Major Grey’s Chutney | |||
| Chilean Sea Bass Brochettes with Aurora Sauce | |||
| Mouth watering Chilean sea bass is seasoned with lemon zest, dipped in fresh butter, and rolled in Panko bread crumbs. | |||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: info@tomsmarket.com
Coventry, Rhode Island 02816