This is a list of Possible Menu items
Cold hors d’oeuvres
All of our hors d’oeuvres are also available on small plates for a tapas bar or small plate buffet A big hit with flavorful & fun presentations A wonderful addition to any event !
From the Sea:
Sesame seared tuna on a crispy wonton with a cucumber mirin slaw
Smoked salmon with chive cilantro crème fraiche in a dill crepe
Curried crabmeat in cherry tomato
Assorted sushi and maki rolls: Ahi, eel, cucumber, California, avocado, spicy tuna…
Grilled Shrimp cocktail Canapés with a snow pea and a saffron aioli
Shrimp vegetable Summer rolls with a sweet chili dipping sauce
Tuna or salmon tartar on Belgian endive
Potato pancake with smoked salmon, sour cream, and American caviars
Lobster canapés with American caviars and snow pea
New potatoes stuffed with crème fraise an American caviars
Viagra” shrimp cocktail with a spicy mango cocktail sauce
Crispy or steamed shrimp dumplings with a citrus chili ponzu sauce
Smoked salmon pizza with sour cream, asparagus, chives, and caviar
Caviar pie tartlets
Scallop grouper ceviche martini's
Veggie:
Pita chips with olive and sun dried tomato tapenade
Vegetable pipeline rolls
Red or green Gazpacho filled cucumber cups
Chilled Sesame Noodles with oriental veggies in Mini Chinese Take Out Containers
Ratatouille tartlets with crispy sage
Potato pancake with homemade apple sauce and sour cream
Wild mushroom pate on a croustade with Japanese eggplant and basil
Tortellini Skewered with fresh mozzarella, Roasted Bell Pepper, and a basil pesto
Sahara Dates stuffed with walnuts, cream, and blue cheese
Poultry:
Peaking duck in cilantro crepe with julienne vegetables hoisin glaze
Persian lemon chicken in a mini Pita filled with, mint, and watercress salad
Four pepper Deviled Eggs with panchetta
Meats:
Figs in a blanquettes of Prosciutto di Parma with blue cheese and a balsamic reducion
Seared rare steak on garlic sage potato chip with caramelized onion, asparagus,
and a horseradish aioli
Prosciutto di Parma wrapped around mango, hearts of palm, and green beans
Carpaccio of beef with asparagus on a croustade with truffle oil
Beef tartar on Belgian endive
Hot hors d’oeuvres
All of our hors d’oeuvres are also available on small plates for a tapas bar or small plate buffet A big hit with flavorful & fun presentations A wonderful addition to any event !
From the Sea:
Lump crab cakes with a ancho chili remoulade
Bistro shrimp cakes a tomato corn relish
Grilled herbed salmon skewers with a lime cilantro aioli
Grilled cilantro Shrimp sate skewers with a coconut peanut drizzle
Coconut shrimp with a spicy apricot ginger sauce
Crispy or steamed shrimp dumplings with a citrus chili ponzu sauce
Potato parmesan baked grouper bites with a banana salsa
Soft shell crab golden crispy with a ponzu sauce
Grilled Scallop and shiitake mushrooms on a lemon rosemary skewer
Caribbean Conch fritters with a key lime aioli
Lobster and wild mushroom strudel with tarragon and goat cheese
Shrimp shu mai
Veggie:
Spinach, mushroom, smoked gouda in a puffed pastry Empanadas
Crispy vegetable herb four cheese risotto fritters with a
smoked tomato sauce
Selection of vegetarian Savory Soup Sips
Wild mushroom, spinach, and goat cheese strudel
Warm pistachio crusted goat cheese on a saged crispy potato
Baked Brie Tartlets with Apricot and Candied Walnuts
or Raspberry and Toasted Almonds
Caramelized pear pizza with ricotta, gorgonzola, parmesan, and dried cranberries
Other Assorted Miniature Gourmet veggie Pizzas:
caramelized onion, broccoli Rabe, wild mushroom, spinach, tomatoes, Evvo,
Cheeses: goat, mozzarella, parmesan, blue, fontina, asiago….
Mini calzones with a choice of a variety of fillings
(Spinach-wild mushroom- smoked mozzarella,
poached pear-walnut-saga blue, four cheese truffle)
Crispy Spring rolls with Asian vegetables
Poultry:
Crispy grilled chicken quesadillas with roasted tricolor peppers and jack cheese
Peaking duck in cilantro crepe with julienne vegetables hoisin glaze
Ginger Rumaki with chicken liver, water chestnut, orange soy marmalade
Grilled cilantro chicken sate skewers with a coconut peanut drizzle
Crispy or steamed Chicken veggie dumplings with a citrus chili ponzu sauce
Bali High Wings with grilled pineapple
Meats:
Mini cheese burger sliders on a potato bun
Rosemary garlic Lamb chops with a Dijon béarnaise and red pepper jam
Asian meatballs skewers with snow pea
Shredded Steak taquitos with monterey jack, cheddar, jalapeno, cilantro,
& red onion
Italian pork and beef meatballs with a roasted garlic smoked tomato glaze
Cilantro lime Steak sate skewers with a chimichurri sauce
Mini Beef or Lamb Wellingtons with Mushroom Duxelle
Escargot and sea shell pasta skewer with garlic, lemon, and basil
Veal parmesan canapés
Pigs in a Blanket with Dijon
Spicy pork tenderloin on a crispy plantain with mango chutney
Pulled pork tartlet’s with a tropical fruit salsa
Pork shu mai
Kielbasa Wrapped in a Wonton with Honey Mustard
Platters
Caviar pie (Layers of onion-chive, egg white, egg yolks, sour cream and American caviars)
Crudités Raw or grilled vegetables with a garlic hummus dip or a blue cheese
Imported and domestic cheese board with crackers and fruit
Antipasto platter(assorted meats, pickeled vegetables and cheeses)
Assorted chips and dips: tomato corn, guacamole, baba ganouj, spinach- parmesan, crab-artichoke, hummus, black bean
Assorted sushi and maki rolls: tuna, eel, cucumber, California, avocado, spicy tuna, Salmon, J.B., volcano, displayed on a sushi boat
Salads
Traditional Caesar or more contemporary with organic baby greens
Japanese vegetables with udon noodles and a ginger mirin vinaigrette
Organic baby greens with grilled garden vegetables and a balsamic basil dressing
Frisee and baby green beans with a creamy walnut oil vinaigrette
Spinach salad with deviled eggs, lardoons, shiitakes and Dijon lemon vinaigrette
Arugula basil with pistachio crusted goat cheese and a basil dressing
Grilled portabella with yellow and red tomatoes and fresh mozzarella
Main Events
All of our main events are also available on small plates for a tapas bar or small plate buffet A big hit with flavorful & fun presentations A wonderful addition to any event !
Fish (Plated or for a buffet)
Herb crusted salmon with red and yellow pepper coulis
Rosemary skewered Shrimp and Scallops with a tangerine glaze
Potato crusted black grouper with a saffron chive sauce
Lobster out of the shell with a lobster tarragon coral sauce
Sesame seared Ahi tuna with Vera Cruz oriental peppers
Roasted herb sea bass with a tomatillo and roasted garlic sauces
Onion crusted yellowtail snapper over a Madeira sauce
Dover sole filet rolled with asparagus and baby corn champagne cream sauce
Mango chutney mahi mahi with a vanilla rum butter sauce
Meats
Grilled herb garlic Filet of beef with gorgonzola butter and a cabernet glaze
Oriental marinated grilled rare skirt steaks
Provencal grilled flank steaks
Dijon goat cheese crusted rack of lamb with a cabernet reduction
Roasted Pork loin crusted with Dijon and herb de provence
Braised Osso bucco with a Madeira wild mushroom glaze
Braised lamb shank with a mint merlot sauce
Roast leg of lamb stuffed with duxelle mushrooms thyme sage sauce
Rack of lamb crusted with goat cheese Dijon and herb
Veal chop parmesan with baby artichokes and grilled fennel
Jerk pork tenderloins with plantains and mango chutney
Game meats
Venison loin with pink peppercorns and lingonberries
Medallions of Axis Deer Loin jalapeño jam
Buffalo N.Y. Strip with a celery root purée
Poultry
Grilled pesto stuffed chicken breast with a pineapple saffron salsa
Herb or mushroom mousse stuffed chicken breast with a smoked tomato compote
Chestnut herb stuffed chicken or turkey with a grand Marnier cranberry dressing
Hot and sticky apricot glazed chicken
Roasted citrus ginger duckling with a mirin barbeque sauce
Crispy duck breast with foie gras and figs
Grilled rosemary Squab and Quail with a honey mustard glaze
Vegetables (to be served with main events)
Mixed grilled garden julienne with balsamic basil
Herbed julienne vegetable strudel
Portabella sandwiches with roasted peppers, mozzarella, red and yellow tomato
Lemon garlic artichokes
Asparagus with walnut chive vinaigrette
Ratatouille eggplant timbale
Garlic spinach and broccoli rapini
Assorted wild mushroom ragout
Steamed garden vegetables
Baby vegetables Carrots, beets, turnips
Starches (to be served with main events)
Toasted barley, orzo, and wild rice pilaf
Risottos: saffron or wild mushroom or herbed mixed vegetables
Aromatic Basmati, Jasmine, or whole grain pilafs
Cous Cous with brunoise vegetables and garden herbs
Roasted new potatoes with slivered garlic and rosemary
Smashed potatoes with cheddar and onions
Potato lasagna or potato risotto or potato gratin
Herb Potato pancakes
Any type and or style of pasta
Just Desserts
Any type or style of cake for any occasion
Chocolate cup filled with a hazelnut and vanilla mousses and berries
Chocolate flourless cake with a raspberry sauce
Individual warm chocolate surprise cake
Pecan chocolate bourbon tartlets
Coconut, vanilla, or chocolate crème brule in phyllo cups
Apple raisin cinnamon strudel
Tiramisu
Double dipped chocolate strawberries
Chocolate crepes with caramelized banana and butter pecan ice cream
Cheesecake chocolate brownies
Fresh fruit tartlets
Ice cream bar with assorted goodies
Four chocolate mousse terrine
This is a Possible menu for a dinner party:
Passed hors d’oeuvres
Lump crab cakes with ancho avocado coulis
Seared rare flank steak on garlic sage potato chip with caramelized onion and horseradish
Smoked salmon with chive cilantro crème fraise in a dill crepe
New potatoes stuffed with crème fraise American caviars
Peking duck in cilantro crepe with julienne vegetables hoisen glaze
Buffeted Main Events
Potato herb crusted Salmon with an orange tomato compote
Grilled herb garlic filet with mushroom cabernet sauce
Grilled garden vegetable platter with a lemon balsamic drizzle
Wild Rice, orzo, and toasted barley pilaf
Assorted sliced breads and roasted garlic rosemary bread sticks Dessert:
Warm molton Chocolate raspberry cakes
Mini vanilla crème Brule in a pastry cup
Apple raisin cinnamon strudel with caramel sauce
Cheese cake lolly pops
Decaf coffee service
This is a Possible menu for a Cocktail party:
(Passed Plattered hors d’oeuvres)
(hors d’oeuvres also set up on a buffet table)
Chicken vegetable dumplings with a citrus ponzu
Peking duck in cilantro crepe with oriental vegetables & hoisen
Mini beef cumin Taquitos with cilantro, guacamole, and pico de gallo
Black mission Figs wrapped with Prosicutto de Parma and stuffed blue cheese drizzled with balsamic
Grilled Chicken roll ups with tri color peppers, broccoli rabe, avocado, and mozzarella
Wild mushrooms, spinach, and goat cheese strudel
Sesame seared tuna on wonton with and Asian slaw, wasabi, and miso aioli
Crispy five cheese vegetable risotto fritters with a smoked tomato sauce
Salmon and tuna sushi maki roll
Seared flank steak on garlic sage chip with caramelized onion, asparagus and horseradish
Grilled cilantro shrimp skewers with a coconut peanut drizzle
Caramelized pear pizza with cranberries and saga blue cheese
Imported cheese and crudités board and crudite with grapes, and toast points
Mirrored desserts:
Vanilla Crème brulle in a phyllo cup with berries
Chocolate cheese cake brownies
Chocolate cup with hazelnut chocolate mousse
Apple raisin strudel
Double dipped chocolate strawberries
Decaf French roast coffee service
Gourmet Adventures requires a deposit of 50% of the food cost as to save the date. The customer agrees to pay the balance due upon delivery of the foods and services on the contract date of . The receipt of the deposit will bind this agreement. No credit will be allowed for any decrease in the number to be served made with in less than 7 days prior to the contract date, unless agreed upon by Gourmet Adventures.
The deposit is non-refundable if the function is cancelled with in 7 days prior to the contract date. The customer is responsible for any rental equipment that is lost, damaged, or stolen. In the event the function runs long and service is required beyond the times specified here in, then an additional fee, at the rate of $25.00 an hour per server.
Please be advised that gratuities are not included in this contract. The customer will be held liable for any collection costs incurred in enforcing this agreement, including court costs and attorney fee’s. The customer will be responsible for any additional charges agreed upon prior to the contract date.
In the event that alcohol is served by one of Gourmet Adventures bartenders, we reserve the right to restrict service to any intoxicated person at our sole discretion!! And the customer assumes all legal responsibility in the event any customer is injured or injures another person as a result of being intoxicated from drinking at the customers party!!!
Contact Al or Joni at Gourmet Adventures 954-571-5129 or 561-703-7649
