Tasting Plates & Plated Appetizers
  • House Smoked Salmon with Traditional Garnishes
    Fresh Atlantic Salmon is garnished with sliced cucumbers, capers, diced egg white and yolk, gherkins, and red onion. 

  • Caldo/Freddo Antipasto Platters
    An assortment of Italian cold cuts and cheeses is presented with an array of marinated Italian specialties and olives for your guests to enjoy at their individual tables. The hot antipasti will include stuffed mushrooms, deep fried risotto with Fontina cheese, clams casino, and Rabe egg rolls with marinara sauce. Individual plates will be set on the table for your guests to enjoy this first course. 

  • Charcuterie Plate
    A delectable assortment of pate', cornichons, Dijon, imported cheeses, cured meats and water crackers. 

  • Clams Casino
    Native Rhode Island littleneck clams are stuffed with a saut 

  • Fresh Seasonal Melon Wrapped with Proscuitto d' Parma
    Thin sliced proscuitto wrapped around seasonal melon and classically garnished with slices of fresh lime. 

  • Fried Calamari
    Native calamari are dredged in seasoned flour, fried to a golden brown, and tossed with garlic, hot peppers, scallions, and fresh parsley. 

  • Grilled Brushetta with Cannellini Beans and Escarole
    A grilled slice of Tuscan bread serves as the base for a wonderful saut 

  • Grilled Sausages over Roasted White Beans and Arrugula
    Our finest grilled sausages served sliced over a garlic infused roasted warm white bean salad with arrugula. Accompanied by 3 mustards. 

  • Gulf Shrimp Cocktail
    Jumbo gulf shrimp poached in a lemon court bouillon. Served chilled with classic cocktail sauce and fresh lemon wedges. 

  • Individual Antipasti Martinis
    Select items from our Tavola alla Toscana, and have them artfully prepared in a jumbo martini glass for a wonderfully presented first course. 

  • Jumbo Scallops Casino
    Jumbo scallops in the shell are baked with our famous casino stuffing. 

  • Grilled Baby Lamb Chops with Fig Compote
    Served on a bed of truffle infused sweet potato mash and balsamic drizzle 

  • Oysters Rockefeller
    A classic preparation of spinach, cheese, olive oil, and select seasonings, dusted with shredded Parmesan and baked to a golden brown. 

  • Pan Seared Sea Scallops with Chorico and White Wine
    Day Boat Scallops are seared over high heat and served with chorico sausage and a white wine pan sauce. 

  • Stuffed Portabella
    A jumbo portabella cap baked with a succulent stuffing of Ritz, diced Genoa, and layered with red roasted peppers, thin sliced sopressata, and drizzled with a balsamic glaze. 

  • Asian Martinis
    A bed of rice noodles and Wakami salad are topped with sesame encrusted ahi tuna, cucumber wasabi, and fried wontons 

  • Miniature Veal Chops
    Roasted potatoes, cabernet butter sauce and a creamy gorgonzola jus 

  • Seared Duck Breast over Creamy Polenta
    Fig compote is glazed over perfectly cooked duck breasts a top a bed of sweet sautéed kale and polenta 

  • Farfalle and Pesto Grilled Sea Scallops
    Presented in glass “old fashions” 

  • Braised Short Rib Mini Plate
    Coddled by a bed of death by butter garlic smashed potatoes, topped with vegetable mirepoix and fresh rosemary sprigs 

  • Sliced Grass-Fed Tenderlion Mini Plate
    Room-temperature sliced tenderloin is sliced paper thin with traditional Argentinian chimichurri sauce 

  • Trio of Maryland Crabcakes
    Lump-crab cakes are served over a bed of sassy spicy slaw and a Chesapeake remoulade 

  • Spanish Style Pulled Pork
    Flavorful pulled pork is seasoned with traditional Spanish spices such as smoked paprika and smoked chili peppers served over classic black beans and rice 

  • Fruit Salad Martinis
    Feel like you’re on a beach, with the sand in your toes and waves crashing against the store as you nibble on this non-traditional appetizer. Topped with toasted coconut and Caribbean rum splash. 

  • Broccoli Rabe with Market Made Sausage
    Roasted red peppers and extra sharp provolone accent our market-made spiced sausage and sautéed rabe 

  • Native Lobster Mac n' Cheese Cocktails
    Warm your soul with this take on a comfort food classic. Chunks of native lobster are encompassed by soft pasta with Sherri cream and a mix of artisan cheeses. 

  • Traditional New Orleans-Style Gumbo
    Taste the spices of the south, and feel as if you are right on bourbon street 

  • Lemon Ginger Chicken Breasts over Cilantro Infused Rice
    Simple yet flavorful, let this plate awake your pallet and brighten your taste buds 

  • Chicken Tostada with Fresh Pico d Gallo
    Pulled Mexican chicken and cheese topped with shredded lettuce, fresh Pico d Gallo, sour cream drizzle, and a squeeze of fresh lime 

  • Swedish Meatballs and Buttery Egg Noodles
    A classy take on a traditional classic 

  • Chicken Saltimboca
    Petite hand-breaded chicken breasts are topped with Italian prosciutto and provolone cheese, sitting on a grilled polenta cake with a brown butter sage drizzle 

  • Wild Mushroom Raviolis
    Hand-formed raviolis are served with a leek volute, crispy fried shallots, and micro greens 

  • Champagne Lobster Cocktails
    Native lobster meat is tossed in a champagne bath, and served with a fingerling potato salad with champagne tarragon aioli 

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