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 selection Fall 2018

Seafood

Baked littleneck clams with spinach, parmesan cheese and bacon butter

Lobster, grilled corn, pickled red onions and tarragon-champagne vinaigrette

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

Mini crab cakes with Meyers lemon aioli

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

Scallops, bacon, lettuce, tomatoes and maple aioli skewers

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

Vegetarian

Butternut squash and arugula-walnut pesto bites

Cranberry salsa with corn chips

Sautéed mushroom crostini

Spanakopita, phyllo dough with sautéed spinach and cheese

Figs and mascarpone cheese phyllo baskets

Brie cheese and grape relish crostini

Homemade guacamole and chips

Meat

Prosciutto, goat cheese and fig jam crostini

Blue cheese stuffed dates wrapped in bacon

Prosciutto wrapped asparagus and lemon aioli

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

Pork schnitzel, roasted tomatoes, shaved parmesan and balsamic reduction crostini

Beef tenderloin, truffle aioli and onion jam crostini

Private Dining Menu Fall 2018

Appetizers

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

Butternut squash risotto, fried sage, shaved parmesan

Fried goat cheese, watercress, roasted beets, pistachio nuts, country bread crostini, orange-thyme vinaigrette

Beef tenderloin Carpaccio, baby arugula, capers, lemon vinaigrette, truffle oil and shaved parmesan

Clam chowder, chopped clams, apple wood smoked bacon, baby bliss potatoes, chives, chive oil

Pumpkin bisque

Mixed greens, sugared walnuts, cranberries, blue cheese and maple-walnut vinaigrette

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

Entrees

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

Pineland farm beef tenderloin, asparagus, roasted parsnip, rainbow  carrots & fingerling potatoes, whole grain mustard demi-glace

Pan roasted duck breast, celery root and potato gratin, haricot verts and apple cider gastrique

Sword fish with parsnip & potato puree, sautéed Brussels sprouts and vanilla saffron sauce

Risotto, lobster, oyster mushrooms, asparagus, brandy-lobster cream

Pan seared Faroe Island salmon with lentils, sautéed spinach, shallots, roasted squash and cabernet-glace

Deserts

Vanilla panna cotta with pumpkin spiced apple compote

Flourless chocolate cake with blackberry compote

Pear tart with vanilla ice cream and homemade caramel sauce

Semisweet chocolate pot de crème with maple-pumpkin whipped cream and candied walnuts

Lemon sorbet with mixed berries




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