CAPE COD PRIVATE DINNERS 
Catering Cape Cod

Andrej Klimovsky 508 246 4967 capecodprivatedinners@gmail.com


Cape Cod Catering
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Menu

Hors d’oeuvres Summer 2018 selection

Seafood

Lobster, grilled corn, red onion, and tarragon vinaigrette on Belgium endive

Cured salmon, mascarpone cheese, preserve lemons, chives & capers crostini

Baked littleneck clams with spinach, parmesan cheese and pancetta butter

Tuna tartar, avocado, sesame, scallions, wasabi-soy sauce vinaigrette, cucumber cups

Scallop ceviche, cucumber, tomatoes, scallions, corn, chili peppers-lime vinaigrette corn chips

 Mini crab cakes and lemon aioli

Lobster with avocado, tomatoes and lime & coriander aioli sliders

  Raw bar - Shuck oysters, chilled shrimp, lemons and homemade cocktail sauce

Vegetarian

Chilled cantaloupe soup shooters

Spanakopita, phyllo dough with sautéed spinach and cheese

Watermelon cubes with aged balsamic vinegar

Sautéed wild mushroom bruschetta

Figs and mascarpone cheese phyllo baskets

Brie cheese, grape relish and basil oil crostinis

White beans and sage crostini

Tortilla cups with fresh guacamole

Melon, berries and mint skewers

Tomatoes, basil pesto and Vermont mozzarella cheese bruschetta

Meat

Prosciutto wrapped asparagus and lemon aioli

Pork schnitzel, roasted tomatoes, balsamic reduction, shaved parmesan on fresh baguette  

Beef tenderloin, horse radish aioli and roasted peppers relish crostini

Grilled curried chicken, cranberries, raisins, apple and celery salad on Belgium endive

Smoked duck breast and cherry compote crostini

Blue cheese stuffed dates wrapped in bacon

Prosciutto, fire roasted baby bell peppers, mozzarella cheese, olives, balsamic-fig reduction, fresh baguette

Mini cheeseburgers sliders

Dessert bites

Vanilla panna cotta with blueberry compote

Semisweet chocolate pot de crème with whipped cream and candied walnuts

Assortment of chocolate truffles

Mini brownies

Raspberry short bread cookies

Platters and dips

Cheese and cured meat board, assortment of artisan cheeses, cured meats, fruit and brad

Eggplant caviar and pita chips

Vegetable crudités with blue cheese dip



Private Plated Dinners Summer 2018

Soups, Salads, Appetizers

Mixed field greens, grape tomatoes, goat cheese, balsamic vinaigrette, fresh herbs

 Baby arugula, grilled asparagus, smoked almonds, champagne and truffle oil vinaigrette, shaved parmesan cheese

Choice of chowder -  Lobster & corn chowder, Fish chowder, Clam chowder, Corn chowder

 Fresh tomatoes gazpacho, basil pesto and Maple brook-Vermont mozzarella cheese crostini

 Scallop ceviche, baby arugula, avocado, tomatoes and cucumber salad with cilantro-lime dressing

 Roasted Nauset inlet oysters with panko, preserved lemon, shallots, extra virgin olive oil & fresh herbs

  Basil risotto, local tomato salsa, parmesan tuile

Tuna Carpaccio, baby arugula, capers, lemon vinaigrette, preserve Meyers lemons, olives and crostini

Lobster, ripe avocado, tomatoes, lime & coriander aioli, micro greens, green chili vinaigrette, cilantro oil

Prosciutto ham, kalamata olives, pickled vegetables, mozzarella cheese, balsamic reduction, basil oil

 Entrees

Sundried tomato crusted halibut, baby carrots, haricot verts & caramelized fennel, 18 year old balsamic vinegar, basil oil

Pineland farm  Beef tenderloin, baby carrots, asparagus, fingerling potatoes, whole grain mustard veal glace

Striped Bass, corn, bacon, purple potatoes, cream, chives and chives oil

Sword fish with Italian couscous, grilled vegetables , basil and cherry tomatoes salad, roasted tomato vinaigrette and basil oil

 1/2 Lobster, Beef tenderloin, fingerling potatoes, bacon, cherry tomatoes, sweet corn, vanilla-corn cream

Pan seared mint & lemon marinated chicken breast, roasted baby Yukon gold potatoes, broccolini, roasted garlic & preserve lemons poultry sauce

Pan seared Faroe Island salmon, artichokes, fingerling potatoes, green beans, capers, lemon vinaigrette and shaved fennel salad.

Forbidden rice, sautéed vegetables, grilled corn, edamame beans, roasted tomatoes vinaigrette and basil oil

Desserts

 Vanilla panna cotta with blueberry compote

 Puffed pastry, mascarpone cheese whipped cream and mixed berries compote

Flourless chocolate cake with blackberry compote

 Lemon sorbet with fresh berries

Semisweet chocolate pot de crème with whipped cream and candied walnuts



Private Gourmet backyard BBQ Buffet Dinners

Hors d'oeuvres

Choice of 3 to 5 Hors d'oeuvres

BBQ dinner - Choice of 2 proteins, Choice of salad, Choice of 3 sides

Proteins

Fresh herbs, garlic and olive oil marinated Pineland farm NY Strip steaks - sliced

Whole beef tenderloin - sliced

Lemon-thyme marinated chicken breasts

Marinated grilled sword fish

Grilled tuna fish

Sides

Roasted fingerling potatoes, Rainbow carrots, Asparagus, Haricot verts

Mashed potatoes

Risotto

Italian couscous, grilled vegetables , basil and cherry tomatoes salad

Salad

Field greens, radishes, baby cucumbers, cherry tomatoes, champagne-truffle vinaigrette Vermont goat cheese

Caesar salad, romaine lettuce, white anechoic, croutons, parmesan cheese

Radicchio, Belgian endive, frisee, Granny smith apples, dried cranberries, toasted walnuts, Great Hill Blue cheese dressing

Selection of Pain D'Avignon bread



Clambake Dinner

Hors d'oeuvres

     Choice of 3 hors d'oeuvres

Shuck oysters, Shrimp cocktail, Cape Cod steamers clams

Choice of chowder

New England clam chowder

Corn and fish chowder

Seafood chowder

Dinner rolls

Lobster Dinner

1.5lb Hard shell lobster, corn on the cob, fingerling potatoes, linguica sausage and melted butter

Dessert

Vanilla panna cotta with blueberry compote

Flourless chocolate cake with blackberry compote

Lemon sorbet with fresh berries



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