Cold Passed Hors d'Oeuvres
  • Chicken Escarole Soup
    Made the old fashioned way, with a rich chicken stock and hand pulled chicken meat. Fresh escarole, carrots, and egg barley complete our most popular soup. 

  • Crispy Lavash with Wild Mushroom and Pear Ragout
    A wild mushroom and pear ragout transforms ordinary lavash into a delicious Hors d’ Oeuvre. Garnished with Point Reyes Blue. 

  • Crostini of New Zealand Lamb with Mediterranean Tapenade
    Marinated and grilled lamb loins are sliced and served on a toasted crostini with a taponade of Mediterranean vegetables. 

  • Crostini of Seared Sea Scallops with Chili Lime Mayonnaise
    Saffron poached day-boat sea scallops are artfully combined with toasted crostini and a chili lime mayonnaise. 

  • Curried Chicken Bouchees with Hummus, Hot Peppers, and Sweet Yogurt
    Crispy filo cups are filled with curried chicken and garnished with flavors of the Middle East. 

  • Endive with Shredded Duckling and Goat Cheese
    Confit of shredded duck breast marinated with select spices and olive oil and served on a chilled endive spear with creamy goat cheese and roasted pepper. 

  • Escarole and Bean
    Tender escarole is artfully prepared with Cannellini beans, a rich chicken broth, and a hint of crushed red pepper. 

  • French Onion Soup
    Jumbo Spanish onions are sliced, sautéed, and simmered with a rich vegetable broth laced with sherry wine. A toasted crouton topped with melted gruyere cheese is the classic garnish for this classic soup. 

  • Fresh Mozzarella and Grape Tomato Skewers
    Marinated fresh “cherry” sized mozzarella skewered with grape tomatoes and served with a balsamic glaze dipping sauce. 

  • Gazpacho
    A rich tomato stock is the base for a bounty of fresh seasonal vegetables, fresh herbs and spices. Served with a grilled slice of focaccio bread. 

  • Gazpacho Shrimp Shooters
    Tender gulf shrimp are served up in a shot glass with a splash of our market made gazpacho. 

  • Gulf Shrimp Cocktail with a Trio of Sauces
    Jumbo Gulf shrimp served in the traditional style with cocktail, lemon tobasco, and Sake Lime sauce. Garnished with fresh lemons and limes. 

  • Lobster Bisque
    We take fresh steamed Maine lobsters, remove the meat and make a wonderfully rich lobster stock. The meat is then pureed and thickened with butter and heavy cream. Rich and Creamy? Absolutly!! 

  • Maine Lobster, Mango, Coconut and Hot Chili Lime Crostini
    Delicious Maine lobster meat gets a Caribbean twist with the addition on coconut, mango, and lime. 

  • Manhattan Clam Chowder
    A hearty tomato based broth is expertly matched with chopped clams, potatoes, and diced onion. 

  • Mexican Black Bean
    Something different!! Spicy black beans simmered in a Mexican style broth with olive oil, peppers, wine vinegar, spices and garlic. 

  • Minestrone
    White beans, fresh vegetables, and rich tomato broth are simmered over a low fire to develop an authentic Italian flavor. Served with bowls of fresh grated Parmesan cheese. 

  • New England Clam Chowder
    Rich and creamy loaded with native clams, potatoes, onions, and fresh dill. 

  • Bloody Mary Oyster Shooters
    Plump and juicy oysters are served up in a shot glass splashed with spicy Bloody Mary mix and you choice of hot sauces. 

  • Pasta and Bean
    What can we say, we love Italian!! Tender white beans are simmered in a tasty broth with diced ham, crushed plum tomato, and ditalini pasta. 

  • Pita Crisps with Rock Crab and Melon Salsa
    Market made pita crisps are generously topped with rock crab and a rubbed melon salsa. 

  • Potato Latkes with Goat Cheese, Apple and Stone Fruit Chutney
    Delicious petite latkes are topped with fresh goat cheese and market made chutney. 

  • Potato Pancakes with Herbed Sour Cream, Lox, and Caviar
    Fresh herb infused sour cream, Scottish lox and Beluga caviar top a miniature potato pancake. 

  • Roasted Autumn Vegetable
    A delicious pureed of squash, turnip, celery, carrot, and seasonal vegetables. Finished with fresh cream and select herbs. 

  • Roasted Shrimp with Pineapple Salsa and Wonton Crisps
    Oven roasted at high heat to enhance their flavor. Served on a wonton crisp with pineapple and sweet chili salsa. 

  • Seafood Bisque
    We take our creamy rich lobster bisque and add to it scallops, baby shrimp, and chunks of the freshest fish we have to offer. Served with table water crackers. 

  • Seared Ahi Tuna with Wonton Crisps
    Rare Ahi tuna is sliced thin and served on a crispy wonton skin with a drizzle of Wasabi and a garnish of micro-greens. 

  • Seared Duck Breast Canape
    Seared rare and thin sliced. Pairs perfectly with the imported brie and tangy red onion jam. 

  • Smoked Salmon Bouchees with Herbed Cream Cheese, Red Onion, and Capers
    Imported salmon served in a petite filo cup with herbed cream cheese, minced red onion, and capers. 

  • Cold Tasting Spoons
    Classic black tasting spoons can be filled with lobster salad, scallop ceviche, shrimp and oriental slaw, or herb infused mozzarella with proscuitto. The sky is the limit! 

  • Tenderloin Canapés with Horseradish Mayonnaise or Boursin, Portobello and Caramelized Onion
    Thin sliced Certified Angus Beef tenderloin served on a toasted canapé with horseradish mayonnaise and garnished with thin sliced sweet gherkin or baby corn and a twist of fresh cracked black pepper, or topped with Boursin, Portobello, and caramelized onion 

  • Tuna Poke with Wasabi, Sno Peas, and Sesame Seeds
    Fresh sashimi of tuna marinated with sesame oil, soy, and rice wine vinegar, served in a toasted pita cup or an Oriental tasting spoon with a hint of wasabi sauce and a garnish of julienne sno peas and black and white sesame seeds. 

  • Tuscan Bruschetta
    Slices of toasted bread rubbed with whole cloves of garlic, drizzled with extra virgin “cruda” olive oil, and grilled over a wood fire. Toppings include a stoufade of wild mushrooms, puree of white beans and basil, plum tomato, and a tapenade of black olive. 

  • Vegetarian California Rolls
    Nori and sushi rice wrapped around tofu, spinach and shredded carrot and served with Soy and wasabi. 

« Back to Catering menu

Newsletter Signup
© 2018 Tom's Market Catering. Top-Rated Caterer in Rhode Island (RI)
Palm Tree Creative