How to Create Your Small Plates Menu

For a Full Dinner Party Please Select: 10 Savory Selections

4 Sweet Selections From these Selections we will construct a menu of 6 to 8 Savory Items and 2 to 3 Sweet Items

For a Cocktail Reception Please Select: 6 Savory Selections 3 Sweet Selections (Optional) From these Selections we will construct a menu of 3 to 5 Savory Items and 1 to 2 Sweet Items

These are general menu guidelines, feel free to create your KTK’s Drop-Off Service Option: menu based on what sounds good and we will provide A popular and economical option for clients assistance to guarantee you have courses that work together. looking for great , but not requiring a Please let us know if you don’t see what you’re looking for, service presence. With the KTK Drop-Off our menus are constantly evolving. Service we bring the food, finishing most of it on site, platter it on your service ware when Pricing is determined by guest count & menu. you’d like to eat, tidy up and depart. KTK staff are onsite approximately 1-hour.

Please make your selections and we’ll get back to you with a draft menu & per person cost proposal.

Thanks for your interest in the traveling kitchen travelingkitchen.com Sample Small Plates - Savory (V) Vegetarian (GF) Gluten Free Autumn 2019 (KF) KTK Favorites

VEGETARIAN (V)

Local Butternut Squash Tarte Tatin with Herb Cheese, Homemade Candied Jalepeños & Flaky Crust (V) (KF)

Warm Medjool Dates stuffed with Local Goat Cheese, Marcona Almonds, Pickled Cherry Peppers & Coarse Homemade Bread Crumbs (V) (KF)

Toasted Gougeres stuffed with Whipped Local Goat Cheese, Marinated Tomato & Micro Basil (V)

Persian Cucumber Cup filled with Spiced Crimson Lentils, Pickled Carrot & French Feta (V) (GF)

Bellews Creek Farm Black Bean & Sweet Corn “Chopped Salsa” with Homemade Mini Tostadas (V) (Buffet Only)

Crispy Flatbread Pizzettas with Roasted Bellews Creek Farm Butternut Squash, Hand-Dipped Ricotta, Lemon Essence & Rosemary (V) (KF)

Homemade Sea Salt Lavosh topped with Hand-Dipped Ricotta & Kirk’s Autumn Ratatouille (V)

Petite Corn “Arepa” Pancakes with Homemade Guacamole, Caramelized Sweet Corn & Candied Jalepeño (GF)

Ciabatta Bruschetta with Ozark Forest Mushrooms, Melted Herb Cheese, Coarse Homemade Bread Crumbs, Porcini Picada (V)

Kirk’s Fattoush Salad with Sweet ‘100’ Tomatoes, Golden Beets, French Feta & Lemon-Herb Dressing, in a Crisp Lavosh Cup (V) (KF)

Oven-Dried Late Season Tomato Tarte Tatin with Roasted Garlic, Goat Cheese & Flaky Pastry Crust (V) (KF)

Crispy Semolina Crusted Artichoke Hearts with Coarse Mustard Aioli (V)

Exotic Mushroom Tarte Tatin with Fontina val d Aosta & Flaky Pastry (V)

Semolina & Polenta Crusted Arancini with Fresh Peas, Mint & Last Summer’s Tomato Jam (V)

Red “B” Potatoes stuffed with Ble del Moncenisio Cheese, Toasted Walnuts & Smoked Paprika (V)(GF)

Grilled Zucchini Roulade with Reggiano Parmesan, Lemon Essence & Rosemary (V) (GF)

Socca Crepe Roulade with Grilled Asparagus, Herb Cheese & Zesty Spring Radish “Slaw” (V) (GF)

Platter of Assorted Seasonal Missouri Vegetable Crudites with Duo of Dips (V) (GF) (Boursin-Lemon & Spiced Crimson Lentil)

travelingkitchen.com page 1 of 8 Sample Small Plates - Savory (V) Vegetarian Autumn 2019 (GF) Gluten Free (KF) KTK Favorites

SEAFOOD

Crisp Gold Potato wrapped Jumbo Shrimp Brochette with Coriander-Orange Mustard & Piquante Pepper Sauces (GF) (KF)

Rock Shrimp & Chicken Chorizo with Sweet Pepper Remoulade Dipping Sauce

Persian Cucumber Cup topped with Crispy Spiced Shrimp & Lemon Aioli

Fresh Herb Grilled Swordfish Brochettes with Piquante Pepper Dipping Sauce (GF)

Indonesian-Style Bluefin Tuna Tartare with Oven-Dried Pineapple Relish, in a Belgian Endive Cup or Crispy Lavosh Cup (GF) (KF)

Ahi Tuna Sliders on Homemade Black Sesame Rolls,Tamari-Orange Glaze & Pickled Ginger

Socca Crepe Pave’ with Cherry Wood Smoked Wild Salmon & Herbed Crème Fraiche

Smoked Trout with Golden Beets, Fresh Horseradish-Apple Mustard & Homemade Sea Salt Crackers

Petite Peekytoe Crab Tartlets with Sweet Corn, Pancetta, Aged Jack Cheese & Pimenton de la Vera

St. Paul Tartine: Open Faced Crispy Shrimp Toast with Scallion-Chile Dipping Sauce

Applewood Smoked Jumbo Shrimp Brochettes with Baetje Mustard-Maple Glaze (GF) (KF)

Petite Peaky Toe Crab Cakes in a Sweet Gem Lettuce Cup with Chile-Lime Aioli (KF)

Seared Diver Scallop Brochette with Ginger Aioli, Pickled Cucumber & Crisp Nori

Spoonful of Big Eye Tuna Sashimi with Hon Shimeji Mushroom & Smoked Dashi

Socca Crepe Roulade with Smoked Pacific Salmon, Grilled Asparagus, Herb Cheese & Zesty Radish “Slaw”

Whole Roasted Side of Scottish Salmon with Persian Cucumber “Scales”, Fresh Dill & Citrus Mustard Glaze (GF)

La Quercia Prosciutto wrapped Jumbo Shrimp Brochette with Aged Balsamic Glaze (GF) (KF)

Persian Cucumber with Peekytoe Crab Salad, Japanese Aioli, Pickled Ginger & Wasabi “Crumble” (GF)

travelingkitchen.com page 2 of 8 Sample Small Plates - Savory (V) Vegetarian Autumn 2019 (GF) Gluten Free (KF) KTK Favorites

MEAT

Petite BLT with Toasted Black Pepper Gougeres, Thick-Cut Missouri Bacon, Last Summer’s Tomato Jam, Micro Arugula & Roasted Garlic Aioli (KF)

Missouri Pork Muu Ping Skewers with Coriander-Coconut Glaze & Spicy Pineapple Dipping Sauce (GF)

Housemade Country Pate de Campagne on Brioche “Finger” Toast with Fresh Apple Mustard

Michigan Asparagus wrapped with Jamon Iberico Ham, Flaky Buttery Pastry & Spring Ramp Aioli

Assorted Small Production Salumi, Cured Ham & Artisanal Cheese Board with Traditional Garnishes (GF)

Homemade wrapped Wiesswurst Sausages with Founder’s Ale-Aged Cheddar Dip

Persian Cucumber, Endive Cup or Crisp Phyllo Tartlets filled with Roasted Missouri Chicken Salad, Celery Hearts, Slivered Almonds & Grapes (GF)

Petite Buttermilk Biscuits with Kirk’s Fried Chicken Tenders & Pickled Watermelon “Chow Chow” (KF)

Buttonwood Farm Chicken & Ricotta Meatballs with Roasted Pineapple-Sweet Chile Glaze (KF)

Buttonwood Farm Chicken Taquitos with Smashed Avocado, Grated Asadero Cheese & Kirk’s Mole (GF)

Mini Steamed Buns stuffed with Sweet Chile Glazed Beef Short Ribs, Quick Pickled Cucumber & Scallion XO Sauce (KF)

Sweet Chile Glazed Boneless Beef Short Rib Brochettes with Oven-Dried Pineapple (GF) (KF)

Grilled Beef Tenderloin & Asparagus Negimaki Wraps with Sweet Soy-Scallion Glaze

Shaved Beef Flank Steak on Garlic Toast with Chimichurri & Crispy Shallots

Seared Porcini-Rubbed Braised Beef Tip Skewers with Celery Heart- Maytag Blue Cheese Salsa Verde (GF)(KF)

Sea Salt & Fresh Herb Roasted Beef Tenderloin, Shaved and served on Homemade Parker House Rolls, with Fresh Horseradish-Apple Cream (KF)

Kirk’s House Ground Beef Sliders on Homemade Potato Rolls with Traditional Garnishes

Crispy Reggiano Parmesan Crisps with Shaved Beef Carpaccio & Aged Balsamic “Pearls” (GF) (KF)

Homemade Parker House Rolls with Smoked & Pulled Beef Brisket, Zesty Pineapple BBQ Glaze & Savoy Cabbage Slaw

Creswick Farm Lamb Meatballs with Pomegranite Molasses BBQ & Orange-Rosemary Gremolata

Spice Grilled Creswick Farm Lamb Chop “Pops” with Roasted Local Pepper-Mint Dipping Sauce

Steamed Missouri Bison Shu Mai Dumplings with Black Vinegar-Scallion Dipping Sauce (KF)

travelingkitchen.com page 3 of 8 Sample Small Plates - Savory (V) Vegetarian Autumn 2019 (GF) Gluten Free (KF) KTK Favorites

SMALL PLATE “STATIONS Set-ups with a variety of on a theme, inquire for detailed selections (supplemental charge may apply)

Wood-Fired Oven Pizzettas with Assorted Seasonal Toppings (Outdoor Only)

Assorted Petite Tartine & Bruschetta Station with Seasonal Local Produce & Housemade Garnishes

Petite Housemade Tacos & Tostadas with Assorted Traditional & Unique Salsas & Sides (KF)

Made-to-Order Tiny Grilled Cheese Station with a Variety of Cheeses & Fillings Served with a Shooter of Kirk’s Homemade Tomato Soup

Plateau de Fruits de Mer—Kirk’s Tiered Raw Bar with Select Oysters, Shellfish, Crudo & Ceviche Traditional and Unique Garnishes (GF)

Homemade and Assorted Semolina Pasta Station with Select Sauces & Toppings

Artisanal, Small Batch Charcuterie & Farmstead Cheeses Select Meats & Cheeses with Paired Garnishes (GF)

Belgian Chocolate Fountain with Assorted Traditional & Non-Traditional Dipping Treats (GF)

travelingkitchen.com page 4 of 8 Sample Small Plates - Savory (V) Vegetarian Autumn 2019 (GF) Gluten Free (KF) KTK Favorites

SAMPLE “RESERVE” SMALL PLATES Special Supplemental Offerings

Coddled Missouri Farm Egg Cup with Osetra Caviar & Crème Fraiche* (GF)

Missouri Farm Egg Cup with Truffled & Crisp Gold Potato *

Petite Brioche Grilled Cheese with Cave-Aged Comte, Duck Confit & Persimmon Mustard

Homemade Brioche “One Eyed Susan” with Foie Gras Torchon & Currant Gastrique*

Warm Foie Gras stuffed & Missouri Bacon wrapped Medjool Dates with Piquante Pepper Sauce*(GF)

Petite Maine Lobster Shepherd’s Pies with English Peas & Sauce Americaine*

Toasted Gougeres “Lobster Roll” with Maine Lobster, Boursin Fondue & Micro Radish*(KF)

Maine Lobster Beignets with Buttermilk Powder & Mango Chutney (KF)

Homemade Cavatelli Pasta Cup with Buerre Noisette & Shaved Truffles (White or Black)*

Spoonful of Carnaroli Risotto with Missouri Farm Chicken & Shaved White Truffles* (GF)

*Limited Availability/Supplemental Charge travelingkitchen.com page 5 of 8 Sample Small Plates - Sweet (V) Vegetarian Autumn 2019 (GF) Gluten Free (KF) KTK Favorites

SWEETS

Blueberry Tartlets with Cream Cheese Pastry Crème & Homemade Graham Cracker Crust (KF)

Blueberry-Cornmeal Cakes with Brown Butter, Almond & Orange (Can be GF) (KF)

Petite Toasted Frangipane Torte with Michigan Sour Cherry Compote & Meyer Lemon

Fresh Raspberry Bars with Vanilla Bean Pastry Cream & Crisp Shortbread Crust (KF)

Warm Individual Apple Spice Cakes with Vanilla Cream Cheese Frosting (KF)

Local Apple Compote Tartlets with Crispy Cheddar Crumb & Homemade Shortbread Crust

Flaky Petite Missouri Apple with Apple Cider Caramel & Buttermilk “Dust”

Individual Homemade Brioche-Caramelized Apple Bread Pudding with Bourbon Caramel Butter (KF)

Petite Fresh Pineapple-Vanilla Bean Upside Down Cakes with Agricole Rum Glaze (KF)

Fresh Lemongrass Bars with Sweet Coconut Crust & Kumquat-Oven Dried Pineapple Compote

Dark Chocolate Brownie “Bon Bons” with Chocolate Ganache & Shortbread Crumbs (KF)

Petite Out-of-the-Oven Dark Chocolate Souffle Cakes with Vanilla Bean Crème Chantilly (KF) (Can be GF)

Italian Chocolate-Dulce de Leche Torte with Crisp Shortbread Crust & Crushed Pistachios

“Peanut Butter Cup” – Petite Chocolate Tarts with Koeze Peanut Butter Mousse & Dark Chocolate Ganache

Petite Dark Valhrona Chocolate-Michigan Cherry Beggar’s Purse with Flaky Pastry (KF)

Meyer Lemon & Fresh Berry Trifle with Merengue Pavlova & Cookie Crumble (GF) (Buffet/Family Style Only)

“Odds & Ends Trifle” with Assorted Tiered Chocolates, Caramel, Nuts & Brownies (Buffet/Family Style Only

travelingkitchen.com page 6 of 8 Alternative Holiday-Themed (V) Vegetarian Small Plate Options (GF) Gluten Free (KF) KTK Favorites 2019

MEAT

STL-Style Flatbread Pizzetta with Bacon, Potato, Rosemary & Melted Gruyere

G&W Weisswurst Sausage in a Pastry “Blanket” with Coriander Mustard Chutney

Petite “French Dip” with Braised Beef wrapped in Flaky Pastry with Rich Au Jus

Thick-Cut Candied Missouri Bacon with Oven Dried Pineapple

Petite Beef Wellington with Madrange Ham, Flaky Pastry & Red Currant Compote

Warm Medjool Dates stuffed with Fresh Turkey Sausage & Waterchestnuts, Wrapped in La Quercia Prosciutto in a Sweet & Piquante Pepper Sauce (GF)

VEGETARIAN

Otto’s Egg Cups with Goat Cheese Custard & Crispy Reggiano Parmesan (V)(GF)

Deconstructed Caesar: Endive Cups, Garlic Bread Crumbs & Lemon Dressing (V)

Cannellini Bean & Porcini “Pate’” on Homemade Sea Salt Crostini (V)

Artisanal Cheese “Truffles” with Assorted Toppings & Cheeses (Some GF)

Stuffed Ozark Forest Mushrooms with Fontina, Artichoke & Jalepeno (V)

Petite Zucchini Pancakes with Herbed Cheese or Homemade Hummus (V)

SEAFOOD

Blue Crab Dip with Brown Butter Bread Crumbs, Homemade Crackers & Endive

Petite Smoked Salmon Croque Monsieur with Herbed Mornay & Crispy Bread

Slow Poached Jumbo Shrimp Cocktail with Petite Cucumber & Assorted Sauces (GF)

Oyster Rockefeller with Arrowleaf Spinach, Crispy Garlic & Bread Crumbs

travelingkitchen.com page 7 of 8 Alternative Holiday-Themed (V) Vegetarian Small Plate Options (GF) Gluten Free (KF) KTK Favorites 2019

SWEETS

Coconut Macaroons with Dark Chocolate Ganache & Crushed Peppermint (GF)

Cream Puff with Crème Chantilly & Warm Chocolate Sauce

Homemade Ginger Snap Tartlets with Poached Pear Conserve & Vanille Crème

Kirk’s Shortbread dipped in Dark Chocolate with Crushed Peppermint & Nuts

Dark Chocolate Truffles with Assorted Seasonal Toppings (Some GF)

Petite Pumpkin Tartlets with Vanilla Crème & Candied Pecans

Dark Chocolate, Tart Dried Cherry & Orange Bark (GF)

Ginger Bread & Butterscotch Trifle with Whipped Cream & Crushed Ginger Snaps

RESERVE/STATIONS*

Italian Fontina Fonduta, Served in a Fountain with Traditional Garnishes (V)

Baked Brie en Croute with Raspberry-Chipotle Sauce & Traditional Garnishes (V)

Croquembouche, Petite Cream Puffs, Tiered and Threaded with Crisp Caramel

Raclette Service served from Custom Melter with Tradtional Garnishes (GF)(V) (Roasted Fingerling Potatoes, Homemade Crostini, Seasonal Vegetable Crudites)

*Limited Availability/Supplemental Charge travelingkitchen.com page 8 of 8