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| Plated Appetizers | |||
| Caldo/Freddo Antipasto Platters | |||
| An assortment of Italian cold cuts and cheeses is presented with an array of marinated Italian specialties and olives for your guests to enjoy at their individual tables. The hot antipasti will include stuffed mushrooms, deep fried risotto with Fontina cheese, clams casino, and Rabe egg rolls with marinara sauce. Individual plates will be set on the table for your guests to enjoy this first course. | |||
| 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. | |||
| Sautéed Hudson Valley Fois Gras | |||
| Sautéed Fois Gras is served with a burnt orange and fig sauce, and garnished with a sweet potato nest and roasted chestnuts. | |||
| Gulf Shrimp Cocktail | |||
| Jumbo gulf shrimp poached in a lemon court bouillon. Served chilled with classic cocktail sauce and fresh lemon wedges. | |||
| Pan Seared Sea Scallops with Chorico and White Wine | |||
| Day Boat Scallops are seared over high heat and served with chorico sausage and a white wine pan sauce. | |||
| Roasted Wild Mushrooms with Marsla Cream and Puff Pastry | |||
| Select wild mushroom pan sautéed, deglazed with Cribiri Marsala, roasted at high heat and finished with heavy cream. Served over puff pastry. | |||
| Oysters Rockefeller | |||
| A classic preparation of spinach, cheese, olive oil, and select seasonings, dusted with shredded Parmesan and baked to a golden brown. | |||
| Clams Casino | |||
| Native Rhode Island littleneck clams are stuffed with a sautéed mixture of Ritz crackers, butter, white wine, red and green peppers and fine diced Genoa salami, and topped with smoked bacon. | |||
| Fresh Seasonal Melon Wrapped with Proscuitto d' Parma | |||
| Thin sliced proscuitto wrapped around seasonal melon and classically garnished with slices of fresh lime. | |||
| Stuffed Portabella | |||
| A jumbo portabella cap baked with a succulent stuffing of Ritz, diced Genoa, and layered with red roasted peppers, thin sliced sopressata, and drizzled with a balsamic glaze. | |||
| Littlenecks Zuppa | |||
| Traditional prepared with by sautéing garlic and sweet onions, deglazing with white wine, and steamed native littlenecks. Finished with plum tomato sauce and fresh herbs. | |||
| Apple Poached Salmon with Traditional Garnishes | |||
| Fresh Atlantic Salmon is slowly poached in an apple cider court bouillon and garnished with sliced cucumbers, capers, diced egg white and yolk, gherkins, and red onion. | |||
| Fried Calamari or Fried Smelts | |||
| Baby smelts and native calamari are dredged in seasoned flour, fried to a golden brown, and tossed with garlic, hot peppers, scallions, and fresh parsley. | |||
| Mozzarella en Carozza | |||
| Slices of Italian bread layered with fresh mozzarella, battered and sautéed. A new twist on an old favorite. Served with fresh tomato marinara sauce. | |||
| Individual Antipasti | |||
| Select items from our "Tavola alla Toscana", and have them artfully prepared on a jumbo plate for a wonderfully presented first course. | |||
| Portuguese Style Mussels over Grilled Brushetta | |||
| Steamed mussels are combined with spicy Portuguese sausage, plum tomato, fresh herbs and garlic. Served over a slice of grilled Tuscan bread. | |||
| Tenderloin of Beef Carparccio | |||
| Paper thin sliced of Certified Angus Beef Tenderloin, served with a drizzle of extra virgin olive oil, shaved Parmesan, fresh cracked black pepper and a dollop of horseradish mustard. | |||
| Grilled Sausages over Roasted White Beans and Arrugula | |||
| Our finest grilled sausages served sliced over a garlic infused roasted warm white bean salad with arrugula. Accompanied by 3 mustards. | |||
| Charcuterie Plate | |||
| A delectable assortment of pate', cornichons, Dijon, imported cheeses, cured meats and water crackers. | |||
| Sautéed Rabe with Roasted Peppers and Imported Provolone | |||
| Select Andy Boy Rabe sautéed in extra virgin olive oil, tossed with red and yellow roasted peppers, roasted whole cloves of garlic and served with a chunk of imported provolone. | |||
| Grilled Brushetta with Cannellini Beans and Escarole | |||
| A grilled slice of Tuscan bread serves as the base for a wonderful sautéed mixture of escarole, olive oil, white beans, plum tomato and select seasonings. | |||
| Jumbo Scallops Casino | |||
| Jumbo scallops in the shell are baked with our famous casino stuffing. | |||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: info@tomsmarket.com
Coventry, Rhode Island 02816