| Event Menu | ||
| Breakfast/Brunch Items | ||
| We have listed some our breakfast items understanding that a wonderful brunch experience can be found by combing an endless variety of items from our extensive menu. | ||
| Tavola alla Toscana | ||
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This beautifully set “Tuscan Table” will be the centerpiece of the evening’s events. Your guests will have an opportunity to enjoy the flavors of Italian antipasto “Trattoria” style, selecting from over 40 items typically served on the grand piazzas of Italy. Prepared in the traditional style with recipes from the ancient towns of Citta Di Castello, Assisi, Arezzo, Citterna, Perugia, Gubbio, Fiorenza, and Rome, these classic antipasti will delight both the novice and the seasoned traveler. This dramatic display will be presented at varying levels and heights with fern/fica trees and a fresh floral landscape reminiscent of the Tuscan hills in the spring time. Accenting the table will be votive candles, remindful of the fireflies seen over the freshly plowed fields on a warm summer’s night. Please make your selections from the menu below. We suggest 6-8 items for a smaller Tavola, 10-15 for a larger one |
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| Cheese and Fresh Fruit Course | ||
| This course is becoming more and more popular for an intermezzo between the main course and the dessert. Fresh seasonal fruit, warm breads, and crackers would accompany your choice of imported and domestic cheeses. Served either individually or as a station, this unique twist will sure to have your guests talking about your event for months to come. | ||
| Cold Passed Hors d’ Oeuvres | ||
| All passed Hors d’ oeuvres will be served on silver platters with white lace paper doilies, fresh flowers, and ribbon accents. | ||
| Hot Passed Hors d’ Oeuvres | ||
| All passed Hors d’ oeuvres will be served on silver platters with white lace paper doilies, fresh flowers, and ribbon accents. | ||
| Plated Appetizers | ||
| Plated appetizers allow your guests the opportunity to enjoy a served course. | ||
| Soup | ||
| Delicious selections, served individually, family style, or passed as an Hors d' Oeuvre. | ||
| Salads | ||
| These selections can be offered either as a served course, part of a buffet, or combined to make a "station". | ||
| Pasta | ||
| Magnificent selections, some traditional, some not so traditional, to be served or as a part of a buffet. | ||
| Entrees | ||
| The scope of our entrée selections does not end with these selections. Special requests, heirloom recipes, dietary restrictions and your favorite dishes are not seen on these pages, but serve you as fond memories that our chefs will prepare with the utmost care for your guests to enjoy. | ||
| Sides | ||
| A large selection of sides to accompany the wide variety of entrees. | ||
| Stations/Stationary Displays | ||
| A station or stationary display allows your guests to enjoy the afternoon or evening events and not be rushed or annoyed by a buffet time schedule or the constant interruption of passed Hors d’ Oeuvres. | ||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: Tomsmarket@aol.com
Coventry, Rhode Island 02816