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Spring/ Summer Menu Passed Hors D’Oeuvre | First Course | Main Course | Dessert | Late Night | Stations | Beverages | Sample Menus

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Spring/ Summer Menu Passed Hors D’Oeuvre | First Course | Main Course | Dessert | Late Night | Stations | Beverages | Sample Menus Spring/ Summer Menu passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus Please enjoy this small taste of our menu. The Catered Affair is proud to work with you and create a unique menu that compliments your personal tastes and vision. passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus Passed Hors D’oeuvre Vegetarian Poultry Asparagus & Goat Cheese Tartlets Chicken Satays with Thai Spiced Peanut Sauce Baby Artichoke Fritters with Sundried Tomato Checca Chicken, Asparagus & Shiitake Wraps with Lemongrass Sauce Brie, Pear & Almond Phyllo Flowers Chicken, Bacon & Spinach Cakes with Shiitake Mushrooms Caprese Salad Bites with Black Olive Tapenade Chicken in Romaine Leaves with Lime Hot Sauce Cucumber Cups, Avocado Mousse & Mango Salsa Curried Chicken Brochettes with Toasted Almonds Eggplant Fritters, Fresh Mozzarella, & Tomato-Basil Relish Curried Chicken Papadums English Pea Bruschetta with Lemon & Mint Truffled Chicken Pot Pies Flatbread with Fig, Gorgonzola, & Balsamic Waldorf Chicken Salad Cups Grilled Portobello Crostini, Shallot-Balsamic Relish, Truffle Oil Fried Olives with Duck Confit & Smoked Gouda Grilled Zucchini Ribbons with Mint & Chèvre Parmesan Puffs with Smoked Duck, Gorgonzola & Figs Minted Zucchini Fritters with Za’atar Aioli Peking Duck Wraps with Hoisin & Scallion Raspberry-Brie Feuille de Brik Sesame Duck Tacos Roasted Fig, Robiola & Pistachio Bruschetta Sun-Dried Tomato, Smoked Mozzarella & Basil Tartlets Truffled Fried Macaroni & Cheese Bites Truffled Wild Mushrooms in Roasted Potato Boxes Watermelon Cups with Mint & Feta Wild Mushroom Spring Rolls with Ginger Cream Sips Balsamic Strawberry Gazpacho Ginger Snap Pea New England Clam Chowder Grilled Vegetable Gazpacho Maine Lobster Bisque with Cognac Drizzle Champagne & Melon, White Balsamic Foam Massachusetts law requires us to inform you that consuming raw or undercooked meats, seafood or eggs may increase your risk of food-borne illness. Before placing your order, please inform your sales associate if a person in your party has a food allergy. Menus are designed according seasonal & market availability. Please be aware that not all items may be available at the time of your event & items are subject to change. All items seasonal in nature will be adapted & modified per season passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus Passed Hors D’oeuvre Beef / Lamb / Pork Seafood Asian Meatballs on Snow Pea Picks Open-Face Ahi Tuna Clubs Beef Satays with Thai Spiced Peanut Sauce Tuna Tartare Cornets with Wasabi Aioli Beef Tenderloin Crostini with Artichokes Seared Tuna on Garlic Crostini with White Beans Arugula Pesto, Asiago Bacon-Wrapped Diver Scallops Blue Cheese Popovers with Beef & Horseradish Cream Coconut Shrimp Cakes with Tamarind-Ginger Sauce Korean Beef Tacos with Kimchi & Lime Lime-Ginger Grilled Shrimp & Citrus Aioli Mini Steak Frites Tarragon & Coriander Poached Shrimp Short Rib Tacos with Cheddar & Tomato Lime-Ginger Crab Salad in Cucumber Cups Short Rib Sliders with Truffle Fondue & Arugula Maine Crab Cakes with Cajun Remoulade Steak au Poivre Crostini with Roasted Garlic Aioli Codfish Cakes with Pineapple-Chili Salsa Thai Beef Salad in Crisp Wonton Cups Endive Spears with Lobster, Pink Grapefruit & Avocado Baby Lamb Chops with Raspberry-Mint Chutney Lobster Arancini with Saffron Aioli Grilled Lamb, Mint & Feta Flatbread Saffron Poached Lobster with Fennel Confit Lamb Lollipops with Cilantro-Mint Pesto Lobster Fajitas with Mango Chili Salsa Spiced Lamb Flatbread with Apricot-Pistachio Chutney Lobster Popovers with Whiskey Cream BLT Cherry Tomatoes Mini Lobster Rolls with Lime Mayonnaise Chorizo Beignets with Romesco Sauce Seven Layer Smoked Salmon Bites Petit Croque Monsieurs Smoked Salmon Lavosh with Citrus Crème Fraîche Savory Whoopie Pies with Corn, Bacon & Cheddar Housemade Potato Chips with Crème Fraîche & Caviar Swordfish Tostados with Corn-Tomato Salsa Massachusetts law requires us to inform you that consuming raw or undercooked meats, seafood or eggs may increase your risk of food-borne illness. Before placing your order, please inform your sales associate if a person in your party has a food allergy. Menus are designed according seasonal & market availability. Please be aware that not all items may be available at the time of your event & items are subject to change. All items seasonal in nature will be adapted & modified per season passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus Massachusetts law requires us to inform you that consuming raw or undercooked meats, seafood or eggs may increase your risk of food-borne illness. Before placing your order, please inform your sales associate if a person in your party has a food allergy. Menus are designed according seasonal & market availability. Please be aware that not all items may be available at the time of your event & items are subject to change. All items seasonal in nature will be adapted & modified per season passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus First Course Soup Plated Carrot-Orange Artichoke Barigoule & Chèvre Tart Ginger Cream Petite Herb Salad, Sun-Dried Tomato Vinaigrette Chilled Ginger-Snap Pea Asparagus Crespelle with Sheep’s Milk Ricotta Chilled Sweet Potato Vichyssoise Fresh Basil, Morel Mushrooms & Fava Beans Cilantro Crème Fraîche Cumin Seared Ahi Tuna Chilled Melon & Champagne Carrot Ribbon Salad, Aromatic Spices, Mint & Orange Poached Shrimp & White Balsamic Foam Champagne Risotto Grilled Vegetable Gazpacho Spring Herbs Cilantro Crème Fraîche Burrata & Heirloom Tomato Salad Corn Velouté Prosciutto, Olive Tapenade Maine Crab, Applewood Smoked Bacon Mushroom, Caramelized Onion & Gruyère Tart New England Clam Chowder Baby Lettuces, Sherry Vinaigrette Mini Corn Muffin, Chive Oil Pan-Seared Diver Scallops Tomato-Basil White Truffle Risotto Pesto Croûtons Chilled Maine Crab & Mango Napoleon Avocado Purée Butter Poached Maine Lobster & Mascarpone Agnolotti Verjus Lobster Sauce Massachusetts law requires us to inform you that consuming raw or undercooked meats, seafood or eggs may increase your risk of food-borne illness. Before placing your order, please inform your sales associate if a person in your party has a food allergy. Menus are designed according seasonal & market availability. Please be aware that not all items may be available at the time of your event & items are subject to change. All items seasonal in nature will be adapted & modified per season passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus First Course Salad Arugula & Baby Greens Baby Greens, Arugula & Pancetta Heirloom Tomato with Fresh Mozzarella & Basil Mango, Water Chestnuts, Toasted Pistachios Farm Tomatoes, Gorgonzola Toast, Sherry Vinaigrette Baby Greens, Pesto Vinaigrette Champagne Vinaigrette Baby Spinach, Frisée, Smoked Trout Arugula & Baby Spinach Arugula & Lolla Rossa with Tiny Tomatoes Tart Apples, Sun Dried Currants, Sliced Almonds Grilled Melon, Prosciutto, Black Pepper-Lime Vinaigrette Lemon Dijon Vinaigrette Shaved Fennel, Warm Coach Farms’ Goat Cheese Fritter Tender Seasonal Greens Balsamic Vinaigrette De-constructed Caesar Salad Herb Chèvre Toast, Nasturtiums Blossoms, Champagne Vinaigrette Asparagus, Artichoke & Oven Cured Tomatoes Grilled Marinated Shrimp, Asiago Flan, Parmesan Crisp Baby Spinach, Strawberries & Jicama Shaved Parmesan, Champagne & Truffle Vinaigrette Sourdough Croûtons, Caesar Vinaigrette Peppered-Raspberry Vinaigrette Arugula, Watermelon, & Feta Farm Stand Salad Arugula, Baby Greens, Crumbled Chèvre Kalamata Olives, Pickled Red Onion, Mint, Lime Vinaigrette Tomatoes, Cucumbers, Sweet Onions, Celery Hearts Peaches, Blackberries, Toasted Pine Nuts, Blackberry Vinaigrette Roasted Asparagus, Garlic Croûtons, Garden Herb Vinaigrette Massachusetts law requires us to inform you that consuming raw or undercooked meats, seafood or eggs may increase your risk of food-borne illness. Before placing your order, please inform your sales associate if a person in your party has a food allergy. Menus are designed according seasonal & market availability. Please be aware that not all items may be available at the time of your event & items are subject to change. All items seasonal in nature will be adapted & modified per season passed hors d’oeuvre | first course | main course | dessert | late night | stations | beverages | sample menus Main Course Poultry Lamb Beef Berber-Spice Roasted Chicken Espresso Roasted Lamb Sirloin Grilled Hanger Steak Saffron Couscous, Golden Raisins, Almonds, Grilled Vegetables Potato & Garlic Galette, Roasted Vegetables Wild Foraged Mushroom & Potato Cake, Haricots Verts Red Wine Reduction Oven Cured Tomato, Roasted Garlic, Red Wine Jus Pecan Crusted Chicken Caramelized Shallot Whipped Potatoes, Market Vegetables Herb Crusted Rack of Lamb Herb Crusted Filet of Beef Apricot-Mustard Sauce Yukon Gold & Sweet Potato Pavé, Market Vegetables Braised Beef Agnolotti, Roasted Heirloom Carrots Roasted Garlic Jus Vintner’s Sauce, Truffle Foam Roulade of Chicken Stuffed with Artichokes & Leeks Seasonal Vegetables, Lemon-Chive Risotto, Roasted Pepper Coulis Steak “Frites” with Crispy Shallots Verbena-Braised Chicken Potato Rösti, Roasted Asparagus, Truffle Butter Pommes Purées, Asparagus, Baby Carrots,
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