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 & Sun-Dried Goat Cheese Rolled in Spiced Walnuts Atop Tomato Crostini Baby Spinach Leaves Endive with Herbed Chévre and Spring Roasted Tomato and Asparagus Frittata Onion Grilled Baby Portobello with Balsamic Onion White Bean and Sage Bruschetta Jam on Crostini Polenta with Kalamata Olive and Sun-Dried Fresh Thai Spring Roll with Asian Dipping Tomato Salsa Sauce Honey Marscarpone with Fresh Berries on Fresh Fruit Kebab (Seasonal) Served with Bruschetta a Lemon Crème Fraiche Red Grape Tomatoes, Baby Mozzarella Black Bean, Corn Salsa and Sour Cream And Basil Brochette with Pesto In Phyllo Petite Waldorf Salad in Phyllo Goat Cheese, Roasted Red Pepper, and Mint Pinwheel Crepe Red Grape Wrapped in Pecan-Crusted Boursin Grilled Pear on Baguette with Roquefort Sherried Figs, Piquant Almonds and Chévre in Phyllo Cups formal catering menu | 2 hot hors d’oueuvres Passed Tray Service Priced Per Dozen-Three Dozen Minimum Per Selection poultry & meat seafood Almond Stuffed Dates Wrapped in Bacon Crab Cakes with Meyer Lemon Aioli Marinated Flank Steak Roulade Stuffed with Prosciutto and Mushrooms Stuffed with Shrimp and Boursin Herbs New England Clam Cake with Dill and Tarragon Aioli Chicken Satay with Spicy Peanut Sauce Saffron Mussels on Garlic Baguette Beef Teriyaki Skewer Brie and Crab in Phyllo Petite Beef Wellington with Mushroom Duxelle and Tarragon Aioli Sweet Chili Shrimp Cakes Caribbean Pork and Red Pepper Satay Bacon and Scallop Brochette with Maple Glaze Grilled Lamb and Cilantro Pesto in Phyllo Scallop Brochette with Basil and Prosciutto Andouille Sausage in Puff Pastry and Spicy Mustard Crispy Pesto Shrimp Peking Duck Roll with Hoisin (72 Hour Notice) Lobster Bundles in Phyllo Mini Cheddar Hamburgers with Sweet Red Pepper Relish Mushrooms Stuffed with Crab Meat and Boursin Grilled Chicken, Sage, and Prosciutto Skewer with Roasted Lime Grilled Shrimp with Fresh Cilantro Sauce Red Pepper Aioli Potato Pancakes with Smoked Salmon, Crème Fraiche and Dill Grilled Lamb Kebab with Parsley and Mint Pesto Curried Shrimp Star Roasted Garlic, Portobello, and Beef on Rosemary Skewer Salmon Teriyaki Skewers with Ginger Soy Sauce Sausage, Spinach and Feta Stuffed Mushrooms vegetables & cheese Brie and Mango Quesadilla with Chili Salsa Asparagus and Shiitake Croustade with Gruyere Artichoke and Garlic Bruschetta Wild Mushroom Tart Artichoke Heart and Parmesan Phyllo Triangles Yukon Gold Potato Slices Topped with Cheddar and Sundried Tomato Chutney Assorted Mini Quiche Caramelized Onion and Roquefort on Foccacia Curried Vegetable Envelopes with Indian Raita Dip Pepper Jack and Black Bean Salsa Quesadilla Mushrooms Stuffed with Chévre and Duxelle Candied Apricot, Brie and Pine Nut Tart Potato Pancakes with Apple-Pear Chutney Sweet Potato Frittes with Ginger Soy Dipping Sauce Spanakopita Pumpkin Risotto Croquettes with Nutmeg Crème Fraiche Fresh Figs and Gorgonzola Wrapped with Prosciutto (seasonal) California Pizza with Chévre and Sun Dried Tomatoes Brie with Raspberry and Almond in Phyllo formal catering menu | 3 dim sum passed hors d’oeuvres (hot & cold) Seafood-Rice Nori Rolls California Roll (With Avocado) Served with Wasabi (Cooked Seafood Items May Include Crab, Smoked Seafood, And Pickled Ginger Shrimp) Sweet Potato Sesame Seed Balls with Green Onion Served with Wasabi and Pickled Ginger Dipping Sauce Japanese Shrimp and Rice Balls with Wasabi and Ginger Hoisin Pork in Green Onion Pancake Sushi Grade Tuna and Salmon over Sticky Rice with Asian Potstickers Nori Canapé Pork Shaomi Warm Sesame Shrimp with Ginger Tahini Steamed Chicken & Green Onion with Plum Vinaigrette Vegetable-Rice Nori Roll Served with Wasabi and in Lettuce Wraps Pickled Ginger sandwich appetizers Three Dozen Minimum Per Selection Mini Croissant Sandwiches & Mini Wraps Tea Sandwiches Chicken-Pecan, Egg, and Ham Salads, and Sliced Deli Made with Extra Thin Sliced Bread, Cut into Wedges, Meats Served with Lettuce Chiffonade and Condiments Rectangles & Fanciful Shapes: Ask About Specialty Fillings, Meats, and Cheeses Cucumber and Boursin; Crab Salad; Cream Cheese and Petite Maine Lobster Rolls $ Market Price/dozen Fresh Herbs; Shrimp with Herbed Mayonnaise; Smoked Turkey, Sliced Tomato, and Flat Leaf Parsley or Fresh Dill; Mini Focaccia Sandwiches Olive, Spinach, and Artichoke Puree Tender Parmesan Focaccia Bread Stuffed with Sun Dried Tomatoes, Roasted Red Peppers, Italian Meats and Cheeses, Fresh Mozzarella Cheese or any Above Combination. Served in Wedges. dips & spreads tortas dips Serves 35-50 people Serves 25-30 people Layered Cheese Appetizers Served with White Bean and Sun Dried Tomato Dip with Pita Triangles and Tomato Salsa Herbed Crostini and Crackers Southwestern Black Bean and Corn Salsa Served with Goat Cheese and Sun-Dried Tomato and Pesto Flour Tortilla Chips Spinach, Pine Nut and Feta Guacamole, Corn Tortilla Chips, Red Onion, Tomato, Blue Cheese, Walnut and Fresh Basil Lime and Sour Cream Spinach-Artichoke Dip Served with Cucumber, Carrots, Smoked Salmon and Fresh Dill Mushrooms, Red Pepper and Bread Sticks Hummus and Tabouli with Garlic Pita Chips, Olives, Tomato and Cucumber Warm New England Crab and Shrimp Dip with Baguette Warm Caramelized Onion and Chévre with Flat Bread Caponata with Crusty Italian Bread and Parmesan Focaccia formal catering menu | 4 stationary displays Ideal as the Eye-Catching Centerpiece for a Cocktail Hour or Casual Dinner Party *Available as chef performance stations for an additional cost Gravlax Two If By Sea 72 Hour Notice Required · Minimum 30 Servings Minimum 30 Servings Swedish Specialty of Salt and Herb Cured Salmon, Sliced Thinly Sliced Whole Smoked Salmon, Anchored By Saffron Paper Thin and Accompanied By Pumpernickel, Creamed and Wine Steamed Mussels with Crusty Bread,Chilled Horseradish, Mustard Sauce, Capers, Minced Red Onion, Oysters with Mandarin Orange Salsa and Traditional Cocktail Chopped Egg and Fresh Dill. Sauce and Crab & Cilantro Crepe Cones. *Raw Bar Market Price May Fluctuate Antipasto Station Minimum 30 Minimum 30 servings Large Shrimp, Littleneck Clams, Oysters, and Mussels Served Italian Meats and Cheeses, Tuna, Stuffed Sweet and Hot with Traditional Cocktail Sauce, Lemon Wedges, Crackers, And Salsa Cruda. Peppers, Marinated Artichokes and Mushrooms, Olives, Lobster Meat and Crab Claw also Available at Additional Cost Eggplant Caponata, Roasted Garlic, Sweet Roasted Peppers, Grilled Vegetables, Focaccia, Crusty Italian Bread & Olive Oil. *Asian Carving Station Minimum 30 Servings *Journey East Station Seared Ahi Tuna Loin with Wasabi Crème Fraiche, Ginger-Soy Minimum 30 Servings Marinated Beef Sirloin, Asian Inspired Creamy Sesame and Gingered Shiitake Mushrooms, Sesame Citrus Asparagus, Ginger Dip, Jicama, Daikon Radish, Bell Peppers, Carrots, Fire Spiced Wonton Crisps, Mu-Shu Duck, Steamed and Cucumber and Broccoli, Wasabi Peas, Tamari Almonds and Salted Edamame. Singapore Noodles with Fresh Vegetables Japanese Rice Crackers. and Shrimp, Stir-Fried with Sesame and Scallion Sauce, Served in Take Out Boxes with Chopsticks. Middle Eastern Station Minimum 30 Servings *Paella Station Curried Lamb Skewers, Moroccan Spiced Chicken Kebobs, Minimum 20 Servings Grape Leaves Stuffed with Tomatoes Rice and Feta, Hummus, Traditional Spanish Paella with Fresh Seafood, Roast Chicken Tabouleh, Babaganoush, Feta Cheese with Herbed Olive Oil, and Spicy Sausage Seasoned with Imported Saffron and Mixed Olives, Cucumber Raita & Crisp Fresh Baked Herbed Pita Chips. Served with Local Olive and Herb Breads. Mini Bruschetta Board Fondue Table Minimum 15 Servings Minimum 30 Servings A Selection of Unique Dips and Spreads That Include: Classic Cheese Fondue with Colorful Blanched Vegetables Chipotle Goat Cheese, Cilantro Pesto Cream Cheese, and Baguette (Tiny Red Potato, Carrot, Broccoli, Cauliflower, & Tomato and Olive Caponata. Served with Our Flavorful Beets and Asparagus) Coconut and Basil Fondue - with an Herbed and Lightly Grilled Multi Grain, Sourdough and Asian Flair, Served