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| Tavola alla Toscana | |||
| Assorted Grilled Pizza | |||
| Crispy and thin, we’ll dazzle and delight you with some traditional and not so traditional toppings | |||
| Snail, Squid, and Mussel Salad | |||
| Classically marinated and served with black olives, pepperoncini, and red onion | |||
| Sliced Flat Iron Steak Agilo e Olio | |||
| This recipe was created just for one of our customers!! Inspiration for something light yet filling led to a grilled Flat Iron Steak, sliced thin, and tossed with artichokes, capers, roasted peppers, and sliced olives. Great on its own or as a filling for a great sandwich | |||
| Grilled Seafood Medley | |||
| Jumbo shrimp, sea scallops, and baby squid are grilled over mesquite coals and tossed with New Zealand Mussels and a fresh citrus vinaigrette | |||
| Sliced Oven Roasted Turkey | |||
| Slices of oven roasted turkey are artfully arranged on a platter and served with fresh fruit chutney, Herbed Mayonnaise, Horseradish Sauce, and Apple Cinnamon BBQ Sauce. Presented with soft rolls. | |||
| Sliced Sirloin Strip Steak | |||
| A Sirloin Strip is roasted rare and served cold, sliced thin for your guests to enjoy as either a sandwich or a light evening meal. Accompanying sauces would be the same as the roasted turkey. | |||
| Ceci with Roasted Pork, Spring Peas, and Radicchio | |||
| Roasted Ceci beans are artfully combined with grain fed pork loin, spring peas, and radicchio. Dressed with honey, red wine vinegar and olive oil. | |||
| Julienne of Seared Chicken with Sweet Gherkins | |||
| Pan Seared breast of chicken and thin slices of sweet gherkins tossed with their natural juices and finished with olive oil, hot crushed pepper, and fresh chopped herbs. | |||
| Boiled Beef with Baby Bliss Potatoes | |||
| Slow simmered beef short ribs are shredded and served with baby bliss potatoes and extra virgin olive oil. | |||
| Sautéed Red Swiss Chard with Crispy Pancetta and Roasted Garlic | |||
| Slowly roasted Italian pancetta and garlic will highlight the slightly bitter taste of the sautéed Red Swiss Chard. Tossed with red pepper oil. | |||
| Baccala Salad | |||
| A true classic salad of dried codfish, fresh chopped parsley, garlic, olive oil, diced red onion, sliced black olives and capers. | |||
| Grilled Tuscan Sausages with 3 Mustards | |||
| Our finest store made sausages are complimented by your choice of 3 of our 85 varieties of mustards. Wood grilled and sliced on the bias, your flavor choices would include; Hot or Sweet, Sundried Tomato, Onion and Pepper, Rabe, Chicken, Veal, or Garlic and Cheese. | |||
| Plum Tomatoes with Fresh Parsley Bagnat | |||
| A fresh Peidmontese sauce of pureed Italian flat leaf parsley, garlic, sea salt, olive oil, and a hint of anchovy will be drizzled over vine ripened plum tomatoes. | |||
| Tuscan Style Eggplant Salad | |||
| One of our more popular antipasti!! Breaded eggplant is fried and served with extra virgin olive oil, wine vinegar. Garnished with fresh sage and garlic. | |||
| Italian Muffaletta | |||
| Actually created by Italian Immigrants working on the loading docks of Chicago. Using seasoned focaccio as a base and top, we fill them with either imported Italian cold cuts, cheeses, roasted peppers, fresh spinach and a classic olive tapenade, or vegetarian style with hummus, breaded eggplant, grilled Portabella mushrooms, spring greens, and roasted peppers. | |||
| Parmigiano Reggiano, Aurrichio Provolone, and Imported Gorgonzola | |||
| What more can you say about these three? Served in wedges and chunks for your guests to enjoy. | |||
| Proscuitto d’ Parma | |||
| Thin sliced tableside if space permits, or in the kitchen and served on a chilled granite slab. | |||
| Sliced Imported Italian Cold Cuts and Cheeses | |||
| Selected from the finest purveyors. Selections vary seasonally. | |||
| Roasted Pepper Salad | |||
| Roasted red and yellow peppers are tossed with leaves of fresh flat leaf Italian Parsley, capers, fresh garlic, and extra virgin olive oil. | |||
| Marinated Button Mushrooms | |||
| Made from Nona's home recipe, a recipe so secret that I had to have her make it!! Let’s just say they’re great!! | |||
| Mixed Mediterranean Olives | |||
| Tossed with extra virgin olive oil and the finest Tuscan dried herbs, presented throughout the table in small earthenware bowls | |||
| Fresh Mozzarella Salad | |||
| Fresh Ciliegini (cherry sized) mozzarella tossed with sweet grape tomatoes, extra virgin olive oil, fresh basil, and Corsican Sea Salt. | |||
| Stuffed Cherry Peppers | |||
| Fresh hot cherry peppers stuffed with chunks of extra sharp provolone cheese and imported Proscuitto d’ Parma | |||
| Marinated Artichokes | |||
| Long stemmed or quarters, marinated with select Italian seasonings, olive oil, and wine vinegar. | |||
| Umbrian Cabbage Salad | |||
| Savoy and Napa cabbage are marinated and tossed with white balsamic, red onion, roasted garlic, smoked ham, and olive oil | |||
| Plum Tomato Crostini | |||
| Toasted sliced of bread are drizzled with olive oil and topped with a slice of plum tomato and fresh mozzarella. Garnished with fresh basil and balsamic glaze | |||
| Tuscan Brushetta | |||
| Sides 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 roasted garlic, and a tapenade of black olive, artichokes, and capers. | |||
| Poached Vegetable Crudités | |||
| Asparagus, broccoli crowns, carrots, sliced baby potatoes, and assorted peppers are served with a yogurt sour cream dip. | |||
| Orzo Pasta Salad with Confetti Vegetables | |||
| Toasted orzo is combined with a confetti of summer vegetables and tossed with a light honey balsamic dressing. | |||
| Mixed Spring Greens | |||
| A great accompaniment to your antipasti, tossed with a simple white balsamic and olive oil vinaigrette, seasoned with salt and a turn of fresh cracked black pepper. Classic Caesar, spinach or classic tossed also available. | |||
| Frittata | |||
| A mile high Italian omelet made with sautéed sweet potatoes, onion, and hot peppers, or pepperoni, potato and onion, baked with Parmesan enriched eggs and fresh chopped herbs. | |||
| Tuscan White Bean Salad | |||
| White cannellini beans tossed with a julienne of sun dried tomatoes, fresh chopped celery, slivered red onion, extra virgin olive oil, and imported white balsamic vinegar. | |||
| Wood Grilled Seasonal Vegetables | |||
| Seasonal vegetables grilled over grapevine and mesquite, drizzled with a caper infused Balsamic Vinaigrette | |||
| Andy Boy Rabe with Roasted Garlic | |||
| Tender Andy Boy Rabe is serves at room temperature with roasted cloves of garlic, crushed red pepper, and extra virgin olive oil. | |||
| Vedura Fritto Misto | |||
| Fresh seasonal vegetables are breaded, deep fried, and served with fresh garlic aioli | |||
| Italian Style Deviled Eggs | |||
| A twist on the original. We add roasted garlic and chopped sundried tomatoes to the classic preparation of egg yolk, mayonnaise, and mustard | |||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: info@tomsmarket.com
Coventry, Rhode Island 02816