Menus

Your event, whether it be a wedding, corporate or special event, must be planned with the utmost care and management, with attention to all the details, especially the food! Below are some samples of what we can prepare for you. Keep in mind that we customize each of our menus to reflect the personal tastes and budgets of our clients.

HORS d'OEUVRES STATIONARY DISPLAYS BUFFET MENU SEATED MENU TUSCAN WEDDING MENU FOOD STATIONS LOBSTER BAKE SAMPLE MENUS

~~ HOT HORS D'OEUVRES~~ ~SKEWERS~ Orange Sake Shrimp Sesame Chicken with Honeyed Asian Barbecue Sauce Mexican Chicken with Chipotle Barbecue Sauce Herb Marinated Tenderloin with Horseradish Dip Grilled Salmon Sate with Ginger Cilantro Mignonette Beef or Chicken Sate with Spicy Peanut Sauce ~PHYLLOS~ Spinach and Cheese Lobster and White Cheddar Raspberry and Brie Pear Brie and Almond Caramelized Onion Walnut Grilled Chicken and Apple Smoked Bacon ~QUESADILLAS~ Wild Mushroom and Charred Tenderloin Grilled Vegetable, Chives and Goat Cheese Smoked Salmon with Lemon Creme Fraiche Jalapeno Jack Cheese, Grilled Chicken and Black Bean Chicken and Avocado Lobster and White Cheddar Curried Shrimp ~SEAFOOD~ Shrimp Scampi Tarts Shrimp Wrapped with Apple Smoked Bacon Coconut Fried Shrimp Scallops Wrapped in Proscuitto Maple Glazed Scallops and Bacon Nantucket Scallop Puffs Smoked Salmon and Boursin Purses Mini Crab Cakes Crabmeat Stuffed Mushrooms Lobster Cakes Lemon and Onion Tarts with Warm Lobster Baked Mushrooms with Escargot Garlic Butter ~VEGETARIAN AND CHEESE~ 3 Pepper Cheese Puffs Pesto and Jalapeno Jack Pizzetas Vegetable Spring Rolls with Candied Ginger and Soy Sauce Spinach, Wild Mushroom, Fresh Tomato or Asparagus Quiche Artichoke Puffs with Parmesan Aioli Raspberry and Brie Phyllos Brie and Pear Purses Shitake Puffs ~CHICKEN, PORK, AND SAUSAGE~ Grilled Chicken and Black Bean Empanadas Grilled Pork Tenderloin and Golden Raisin Empanadas Chicken and Black Bean Corn Cups Grilled Chicken, White Bean and Sage Pastries Chicken Sausage with Grilled Apples Classic Rumaki ~~COLD HORS D'OEUVRES~~ ~SEAFOOD~ Tuna Tartar on Fried Tortilla with Wasabi Aoili Cornmeal Blinis with Caviar and Crème Fraiche Crab, Shrimp and Chili Cream Cheese Hand Rolls Shrimp Stuffed with Wasabi Cream Cheese Mexican Gulf Shrimp with Spicy Cocktail Sauce Cajun Scallops with Spicy Creole Aioli Scallop Ceviche in Cucumber Cups Native Crab Stuffed Endive Crab and Avocado California Rolls Lobster Salad in Endive Leaves Lobster Canapes with Herb Cheese, Ruby Red Grapes and Fine Herbs Duck Trap Farms Smoked Salmon Diamonds with Aquavit Dill Cream Endive with Smoked Salmon Tartare Deviled Eggs with Smoked Salmon Deviled Eggs with Caviar ~VEGETARIAN AND CHEESE~ Lemon Hummus and Asparagus Pinwheels Snow Peas Stuffed with Boursin Cheese ~ASSORTED MEAT~ Melon with Prosciutto Tenderloin Canapes with Horseradish Mayonnaise Endive Stuffed with Boursin, Grilled Apples and Chicken Sausage -----Back to top-----
~~STATIONARY DISPLAYS~~ ~FINGER SANDWICHES~ Mini B.L.T.s Goat Cheese and Tiny Beet Salad Bruschetta Roasted Asparagus and Parmesan Bruschetta Roasted Tenderloin with Ancho Chile Mayo on Crostinis Grilled Vegetables with Smoked Mozzarella Crostinis Roasted Peppers, Olives, Capers and Goat Cheese Crostinis Grilled Chicken and Caramelized Onions on Mini Croissants Cajun Roasted Tenderloin on Mini Croissants Lemon Hummus, Asparagus and Pea Tendril Roll-Ups Open Faced Smoked Salmon with Dill and Capers Watercress and Sweet Butter Tea Sandwiches Cucumber, Dill and Chevre Tea Sandwiches ~SUSHI~ Assorted Sushi (Minimum 100 Pieces) Seared Tuna and Scallops with Green Tea Soba Noodles (served on small plates) Sashimi ~VEGETABLES~ Fresh Vegetable Crudités with a choice of Dips: Pesto, Curried Chutney, Sun Dried Tomato and Roasted Garlic Grilled Vegetables with Dips and Szatsiki ~CHEESE AND FRUIT~ Imported and Domestic Cheese Display: Tellagio, Peccorino, Parmesan, Brie Great Hills Blue Cheese Cabot Cheddar, Gouda, St. Andre With Assorted Breads and Crackers, Fig Jam and Mille Feuille Honey Sliced Melon and Berries of the Season with Citrus Sabayone Baked Brie with Wild Mushrooms, Fig Chutney and Sun Dried Tomatoes ~SMOKED SALMON~ Whole Side of Duck Trap Farms Smoked Salmon Garnished with Bermuda Onions, Chopped Eggs, Parsley and Capers. Served with Assorted Rye Breads ~RAW BAR~ Shrimp, Oysters, Cherrystones and Snow Crab Claws With Horseradish, Cocktail Sauce, Jalapeno Mignonette and Lemons ~ANTIPASTI~ Variety of Olives, Roasted Vegetables, Artichoke Hearts Hearts of Palm and Pepperoncini Pepperoni, Proscuitto, Anchovies and Assorted Smoked Meats Celery, Carrots, Green Onions, Fennel, Lemons Display of Breads -----Back to top-----
~~BUFFET DINNER~~ 1 hour of passed and stationary hors d’oeuvres . ~ENTRÉE CHOICES~ Modified Clambake Crab Cakes with Mango Salsa Remoulade Grilled Tenderloin of Beef Free Range Chicken Breast with Balsamic Pineapple Glaze Baby Lamb Chops with Cilantro, Mint Apple Chutney Grilled Lobster with Roasted Garlic Butter ~VEGETABLE CHOICES~ Baby Carrots, Haricots Verts and Lemon Asparagus Wild Mushroom Sauté Vegetable Stir Fry with Ginger and Mild Chilies Ratatouille Timbale with Goat Cheese Fresh Peas and Lima Beans Roasted Peppers, Vidalia Onions and Eggplant Potatoes Dauphine with Sweet Yukon Gold Potatoes and Parmesan Timbale Stuffed Red Bliss Potatoes with Boursin or Goat Cheese Garlic Mashed Potatoes Oven Roasted Potatoes with Rosemary Truffled Mashed Potatoes Potatoes Anna ~SALAD CHOICES~ Black Bean Salad Thai Noodle Salad Coconut Curried Chicken Salad Organic Farmed Tomatoes with Soft Mozzarella and Fresh Basil Green Tea Soba Noodles with Seared Sushi Grade Tuna, Wasabi Cream and Ginger Baby Arugula with Spicy Pecans, Grilled Pears, Apple Bacon and Pear Tomatoes Lobster Tails Served Icy Cold with Dijon Aioli Boston Lettuce with Mache and Endive Jumbo Mexican Gulf Shrimp Wild Rice Salad Caesar Salad -----Back to top-----
~~SEATED DINNER~~ ~APPETIZER CHOICES~ Lobster Bisque New England Clam Chowder Asparagus and English Pea Soup Carrot and Ginger Soup Wild Mushroom Bisque Crabmeat Bisque Shrimp Cocktail Lobster Salad with Fresh Mango Served in a Lobster Shell Tomato Mozzarella and Basil Salad with Aged Balsamic Vinaigrette Green Tea Soba Noodles with Seared Sushi Grade Tuna, Wasabi Cream and Ginger Smoked Salmon Plate with Chopped Egg, Onion, Capers and a Horseradish Cream Sauce Beef Carpaccio with Aged Parmesan Cheese and White Truffle Oil ~ENTRÉE CHOICES~ Boneless Lamb Filet with Port Wine Demi Glace and Fresh Spinach Timbole Rack of Lamb with Parslied Mustard Crust and Minted Au Jus Brioche Encrusted Lamb Chops with Maple Mustard Glaze Filet of Black Angus Beef with Buttermilk Ceyenne Onion Crisps, Sauce Bearnaise and Red Wine Demi Glace Veal Tenderloin with Pistachio Pesto Cream Veal Chop, Grilled with Roasted Garlic Butter and Red Wine Demi Glace New England Crabcakes with a Trio of Sauces Grilled Salmon with 4 Citrus Dill Butter and Toasted Macadamia Nuts Sea Bass with Lobster and Crab Topping and Sauce Cardinal Striped Bass, Fresh Caught with Local Crabmeat and Asparagus Baked Stuffed Lobster Surf and Turf ~VEGETABLE CHOICES~ Wild Mushroom Sauté Vegetable Stir Fry with Ginger and Mild Chilies Baby Carrots, Haricots Verts and Lemon Asparagus Ratatouille Timbale with Goat Cheese, Fresh Peas and Lima Beans Roasted Peppers, Vidalia Onions and Eggplant Potatoes Dauphine with Sweet and Yukon Gold Potatoes and Parmesan Timbale Stuffed Red Bliss Potatoes with Boursin or Goat Cheese Garlic Mashed Potatoes Oven Roasted Potatoes with Rosemary Truffled Mashed Potatoes Potatoes Anna -----Back to top-----
~~TUSCAN WEDDING RECEPTION~~ ~HORS d'OEUVRES~ Melon and Proscuitto Asparagus and Proscuitto Fresh Figs with Goat Cheese and Aged Balsamic Vinegar Crostinis with Grilled Eggplant, Capers and Raisins Crostinis with Roasted Peppers, Grilled Shrimp and Asparagus Tips Wild Mushroom Tartlettes Artichoke Puffs with Fresh Lemon Aioli Spicy Grilled Shrimp Spiced Nut Mix On Tables: Grissini, Olives and Olive Oil ~PLATED FIRST COURSE~ Baby Arugula with Goat Cheese Croustade, Spicy Pecans, Roasted Tomatoes, Asparagus Tips and a Maple Balsamic Vinaigrette ~BUFFET~ Baked Halibut with Baby Clams, Crabmeat and Tomato Concasse Sicilian Roasted Pork Tenderloin Glazed Chicken with Caramelized Apples and Onions Roasted Fennel with Butter and Parmigian-Reggiano Stuffed Salt Baked Red Bliss Potatoes with Boursin Herb Stuffing Tomato, Basil and Mozzarella Salad Beef Tenderloin Served Carpacchio Style Grilled Radicchio with Peppers and Olives Panzanella Salad ~DESSERT~ Wedding Cake Lightly Sauteed Berry Compote or Chocolate Dipped Strawberries Plates of Homemade Cookies Coffee, Tea and Espresso -----Back to top-----
~~FOOD STATIONS~~ ~NEW ENGLAND RAW BAR~ Shucks of Duxbury’s Finest Plucked and Shucked to Order! Icy Cold Cape Cod Oysters, Littlenecks and Count Necks Jonah Crab Claws with Creole Mustard Dipping Sauce Mexican Gulf Shrimp Boiled in Corona and Milo Chilis Spicy Cocktail Sauce, Jalapeno Mignonette, Wasabi, Meyer Lemons and Tabasco ~MEATS~ ~SLICED TO ORDER~ Roasted Herb Encrusted Black Angus Filet New York Sirloin with Sea Salt and Cracked Black Pepper Served with a Jack Daniels and Roasted Vidalia Onion Sauce Slow Roasted Prime Rib with Boursin Mini Yorkshire Puddings Colorado Loin of Lamb with Fresh Rosemary and Mint Au Jus Spiral Honey Glazed Ham with Sweet Potato Biscuits Free Range Maple Glazed Turkey with Apple Cranberry Chutney Brioche Encrusted Lamb Chops with a Maple Mustard Glace ~ACCOMPANIMENTS~ Sweet Potato Puree Wasabi Smashed Potatoes Roasted Garlic Mashed Potatoes Roasted Parsnips and Yukon Gold Potatoes Mini Red Bliss Potatoes with Boursin Potatoes Dauphinoise Seasonal Vegetable Medley ~SEAFOOD~ Lobster Martinis Jumbo Mexican Shrimp Display Smoked Salmon Tartare Made to Order Served with Pumpernickel and Lemon Sushi Boat Display with Maki and Sashimi Seared Scallops and Green Tea Soba Noodles with a Black Sesame Miso Dressing Lobster Lasagna with Mascarpone and Lemon Noodles Tim’s Crab and Lobster Cakes Served with a Caper Aioli Sauce Native Striped Bass (Caught on the Fly!) with White Corn Panko Crust Seared Bluefin Tuna with Cellophane Noodles Day Boat Halibut Medallions with Lobster Shrimp Scampi with Angel Hair Pasta ~~VEGETARIAN MARKET~~ ~ASIAN~ Vegetable Tempura Stir Fry Vegetables with Jasmine Rice ~GRILLED MEDITERRANEAN VEGETABLE DISPLAY~ Portobello Mushrooms, Grilled Artichokes, Roasted Tomatoes, Japanese Eggplant, Charred Asparagus, Medley of Balsamic Glazed Peppers, Marinated Feta, Tabouille and Lemon Humus ~SALADS~ Arugula with Spicy Pecans, Goat Cheese and Maple Vinaigrette Marini Farms Tomatoes with Homemade Mozzarella and Opal Basil Vegetable and Goat Cheese Terrine with Sesame Chips Caesar Salad Sel de Terre Breads ~PAN ASIAN BOUNTY~ Crabmeat and Ginger Bisque Served in Demi Tasse Thai Chicken Curry with Fresh Mango Chutney Curried Coconut Shrimp Homemade Pad Thai Shrimp Panang Sweet Pineapple or Jasmine Rice ~~NORTH END PASTA~~ ~PASTA~ Three Cheese Angolottis Pumpkin Raviolis with Pomegranate and Brown Butter Fresh Crab and Asparagus over Roasted Pepper Pasta Lobster and Crème Fraiche Raviolis Bow Tie Pasta ~SAUCES~ Tomato, Putanesca, Marini Farms Pesto, Ipswich Clam with Roasted Garlic Wild Mushroom Lasagna Olive Rolls and Foccacia Served with Olive Oil and Sweet Cream Butter Imported Parmesan Cheese ~~DESSERTS~~ ~PETITE PASTRIES~ Fruit Tarts, Pecan Pies, Key Lime Tarts, Lemon and Chocolate Mousse Cups Demi Tasse Crème Brulees, Warm Apple Pear Tarts, Pots Au Chocolate ~CHOCOLATE FOUNTAIN~ With Hazelnut Biscotti, Toffee Brownie Skewers, Driscoll Strawberries and Costa Rican Pineapple ~HOMEMADE COOKIES~ Chocolate Chip, Peanut Butterscotch, White Chocolate Chunk, Macaroons, Mint Chocolate Chip, Sables, Cranberry Ginger Oatmeal ~DESSERT BARS~ Lemon Squares, Kahlua Toffee Brownies, Linzer Bars ~ICE CREAM AND SORBETS~ Homemade Chocolate Turtle Ice Cream Vanilla Bean Ice Cream Profiteroles Black Raspberry Cabernet Minted Cantaloupe Strawberry French Roast Coffee, Espresso, Cappuccino and Imported Teas -----Back to top-----
~~LOBSTER BAKE~~ ~STARTERS~ Clam Chowder Lobster Bisque Curried Mussel Billy Bi Ipswich Steamers with Drawn Butter New England Crab and Lobster Cakes Served on the Griddle with a Cognac Chili Cream Sauce and Caper Aioli ~RAW BAR~ Count Necks, Blue Point Oysters, Wellfleet Oysters Mexican Gulf Shrimp, Crab Claws and Lobster Knuckles Served with Spicy Cocktail Sauce and Lemons ~LOBSTERS~ 1 ½, 2 and 3 lb Lobsters Boiled, Steamed, Grilled or Baked! Served: Cold on the Half Shell with a Side of Sauce Dijonaisse or Wasabi Aioli Split, Cleaned and Cracked with Drawn Butter Stuffed with Shrimp, Lobster and Scallops In a Salad with Homemade Lemon Mayonnaise ~MEAT~ Barbequed Chicken with a Jack Daniels Maple Barbeque Sauce Buttermilk Cayenne Fried Chicken Breast Barbequed Baby Back Ribs Black Angus Steaks (All Served with Onion Rings) ~SALADS~ Caesar Cole Slaw Potato Salad Pesto Tortellini Thai Noodle Beets and Apples Black Bean and White Corn Tomato, Basil and Mozzarella Arugula with Goat Cheese, Pecans and a Maple Vinaigrette Roasted Corn and Peppers with a Lime Vinaigrette Grilled Vegetables ~SIDES~ Fried Clams Hush Puppies Jalapeno Shrimp Corn on the Cob Grilled Corn Iced Cold Watermelon ~DESSERT~ Make Your Own Sundae Bar Apple Brown Betty Apple Strudel Cherry Cobbler Blueberry Cobbler Toffee Brownies with Coffee Ice Cream Espresso Fudge Cookies Assorted Cookies ~DRINKS~ Pink Lemonade Red Zinger Iced Tea Mercury Brewing Company Root Beer Blue Tom Toms Poland Springs Water French Roast Coffee Full Bar Available -----Back to top-----

Timothy S. Hopkins Catering
8 Scot's Way · Essex · Massachusetts
978-768-9990 | tim@tshcatering.com_