Soups & Salads
  • Citrus Oriental Chicken Salad
    Citrus grilled chicken breasts with mandarin oranges, slivered almonds, and wonton strips over a Napa-cabbage and romaine blend with oriental ginger dressing. 

  • Sliced Steakhouse Sirlion Salad
    with House-made Chimichurri served over a bed of spinach greens and shaved manchego cheese 

  • Antipasto Style
    A base of fresh tossed greens garnished with sliced salami, roasted peppers, olives, pepperoncini, marinated mushrooms, and provolone cheese. 

  • Arrugula with a Concasser of Tomatoes, Fresh Beets, and Toasted Hazelnuts
    The colors, flavors and textures of this salad are sure to blend superbly with the toasted hazelnuts and light lemon dressing. 

  • Baby Spinach with Mushrooms, Goat Cheese, and Warm Bacon Dressing
    Crisp baby spinach and sliced button mushrooms tossed with a warmed honey sweetened vinaigrette and tossed with crisp bacon and sliced red onion. 

  • Caesar
    Crisp fresh romaine tossed with a classic dressing of Dijon mustard, lemon, olive oil, cracked black pepper, and anchovies. 

  • Classic Tossed
    Iceberg, red cabbage and romaine are the base for fresh sliced cucumber, tomato, sliced onion, black olives and pepperoncini. 

  • Pulled Salmon and Greens Salad
    Our chefs pan-sear north atlantic salmon and hand pull each piece to perfection. The three melon salsa brings out the brightness of the fish, making this a summer favorite. 

  • Tomato and Mozzarella Salad with Honey Balsamic Glaze
    An Italian classic; Narragansett creamery mozzarella, local heirloom tomatoes, fresh basil, and honey balsamic glaze. 

  • Super-Food Salad
    Kale, Shaved Brussel Sprouts, Red Cabbage, Carrots, and Chickpeas 

  • Endive, Pear, Walnuts with Gorgonzola Crumbles
    Delicate endive and roasted walnuts are tossed with a light rosemary oil and seasoned rice wine vinegar. Imported gorgonzola crumbles make a magnificent addition to this salad. 

  • Fresh Vegetable Chopped Salad
    The freshest vegetables on the stand are rough chopped and tossed with white balsamic vinaigrette and garnished with shredded Parmigiano. 

  • Ruby Beet Salad
    Creamy goat cheese, toasted nuts, and sherry mustard vinaigrette served over a bed of arugula salad 

  • Grilled Vegetable Salad
    Fresh seasonal vegetables are seasoned with grape seed oil, salt, and white pepper and grilled over a mesquite fire, sprinkled with Maytag Blue, and dressed with citrus vinaigrette. 

  • Greek Salad
    Slivered red onion, tomatoes, crumbled feta, Kalamata olives, and grape leaves over crisp romaine with whole wheat pita bread, hummus, and tzakiki 

  • Edamame Succotash Salad
    Vibrant green edamame is paired with roasted red peppers and honey-sweet corn all tossed with a signature blend of spices and olive oil 

  • Mixed Baby Greens
    Seasonal baby greens delicately tossed with white balsamic vinaigrette and garnished with slivered red onion and grape tomatoes. 

  • Panzanella Salad
    Of the many versions, ours take the freshest romaine, radicchio, and endive, sliced calamata olives, roasted yellow peppers, and sweet grape tomatoes, adds to it extra virgin olive oil and balsamic vinegar, and serve the tossed medley on top of fresh sliced Italian Bread. 

  • Radicchio with Baby Fresh Mozzarella, Plum Tomatoes, and Fresh Basil
    Torn radicchio and fresh mozzarella are blended together with fresh plum tomatoes, basil in aged balsamic vinaigrette. 

  • Romaine with Shredded Asiago, Baby Shrimp, and English Cucumber
    Tender baby shrimp and diced English cucumber accompany crisp romaine lettuce and a Vidalia onion dressing. Garnished with shredded Asiago cheese and Toasted black and white sesame seeds. 

  • Snail Salad
    Some won't serve it, but we are proud of ours. Thin sliced native snails, sliced red onion, and diced fresh celery tossed with an Italian dressing. Served on crisp iceberg lettuce and garnished with ripe olives and pepperoncini peppers. 

  • Watercress with Sliced Sweet Onions and Shaved Parmesan
    Tender baby watercress simply tossed with slivered sweet onions, white balsamic and a light olive oil. Garnished with shaved Parmesan cheese. 

  • Wild Field Greens with Smoked Salmon, Avocado, and Wasabi Vinaigrette
    Fresh Avocado and the wasabi vinaigrette accent the smoked salmon and wild field greens nicely. Garnished with capers and chopped ripe olives. 

  • Fire-roasted Corn, Sweet Grape Tomato, Charred Red Onion, and Fresh Mozzarella
    Tossed in extra virgin olive oil and our signature spices 

  • Roasted Butternut Squash Salad
    Atop a bed of spring greens with creamy goat cheese, dried cranberries, and grilled ciabatta 

  • 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. 

  • Escarole and Bean Soup
    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. 

  • 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. 

  • 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!! 

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

  • Mexican Black Bean or Chicken Tortilla Soup
    Something different!! Spicy Mexican flavors are surely to warm your soul and bring on the fiesta! 

  • Minestrone Soup
    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. 

  • Pasta and Bean Soup
    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. 

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

  • Roasted Carrot and Ginger Bisque
    A delicious pureed of squash, turnip, celery, carrot, and fresh ginger. Finished with fresh cream and select herbs. 

  • Fire-Roasted Tomato Bisque
    We're practically famous for it! See for yourself! 

  • Portugese Kale Soup
    Spicy Portuguese sausage mixed with baby kale in a rich a flavorful broth. 

  • Cream of Broccoli Soup
    Just like grandma used to make! 

  • Split Pea Soup
    This wonderfully hearty soup is perfect for New England winters 

  • Corn Chowder
    This creamy corn mixture is perfect for all times of the year 

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