formal catering menu cold hors d’oeuvres Passed Tray Service Priced Per Dozen—Three Dozen Minimum Per Selection Prices are subject to change due to market increase 207.761.6665 seafood poultry & meat
[email protected] Fresh Lobster Meat with Pineapple Mango Beef Tenderloin on Baguette with One Union Wharf Chutney on Crostini Horseradish Chive Aioli Portland, ME 04101 Crab Salad with Ginger and Lime in Phyllo Figs wrapped with Prosciutto and Roquefort www.theblacktieco.com (seasonal) Shrimp Cocktail with Cocktail Sauce & Lemon Wedges Ginger Beef with Sesame on Wonton Asian Marinated Shrimp Wrapped in Asparagus Tip with Prosciutto Snow Peas Smoked Turkey on Cranberry Bread with Seared Tuna on Flatbread Crisp with Boursin and Herb Crust Lemon Pepper Aioli Rosemary Apricot Chicken Salad Profiterole Mussels with Salsa Cruda Virginia Ham Pinwheel Crepe with Tarragon Spicy Shrimp Crostini Crab and Avocado Mustard Cream Quesadilla Duck Breast on Baguette with Raspberry Smoked Salmon on Sweet Potato Crisp with Ginger Sauce Saffron Aioli Prosciutto, Tomato, Oil Cured Black Olive, Seared Ocean Scallop with Garlic Curry Basil and Parmesan on Baguette And Ginger Beef Carpaccio on Herb Toast with Lemon Cumin Seared Tuna with Wasabi Aioli on Olive Oil and Parmesan Wonton Crisp Cucumber Cups with Spicy Garlic and Cinnamon Sage Gravlax on Pumpernickel Curry Chicken Deviled Lobster Salad Eggs Thai Pork with Sesame & Ginger in Phyllo Cups Grilled Pork Tenderloin with Sour Cherry Compote Atop Rosemary Crostini vegetable & cheese Fresh Mozzarella, Pesto