Beef, Pork, and Lamb
  • 10 Hour Lamb Shanks
    A whole lamb shank slow roasted with a mirepoix of vegetables. Infused with fresh garlic and finished with fresh rosemary sprigs and Burgundy wine. Served over orzo pasta. 

  • Boneless Duck Breast with Wild Rice and Cranberry Glaze
    A twin duck breast thin sliced on the bias and served over wild rice and finished with a honey sweetened cranberry glaze. 

  • Braised Beef Short Ribs
    Another one of those cool weather entrees, boneless short ribs of beef are braised with a rich tomato broth, carrots, onion, and bits of celery and served with cavatelli pasta to enjoy the sauce. 

  • Center Cut Veal Chops with Roasted Shallots and Peppercorn Demi-Glaze
    Expertly trimmed veal chops are grilled and pan roasted with whole shallots veal demi glaze and Chianti wine. 

  • Filet Mignon
    This regal cut can be sized for any type of service. Chateaubriand for tableside carving, full cut for a main course, or a petite sized for a surf and turf. Can be served with hollandaise sauce, beef demi glaze with peppercorns, or on a bed of caramelized onions. 

  • Frenched Lamb Chops with Porcini and Garlic Demi Glaze
    A half rack New Zealand or domestic lamb, frenched and rubbed with a hint of Dijon, a roasted to your likeness. Served whole or sliced with a rich porcini and garlic sauce. 

  • Grilled Certified Angus Beef Rib Eyes
    Dry rubbed with a spicy southwest combination of seasonings. Grilled to perfection over mesquite coals and served with a sweet red onion compote to balance the heat of the rub. 

  • Veal Saltimboca
    Paillards of veal sautéed with sliced mushrooms and Marsala wine, and layered with fresh sage, proscuitto, and mozzarella cheese. 

  • Marinated Loin of Pork with Granny Smith Apples and Crumbled Blue
    Oven roasted pork loin topped with sautéed granny smith apples in their skin and served with a sherry pan sauce reduction. Garnished with Maytag Blue Cheese. 

  • Pan Seared Double Thick Pork Chops
    Our double thick and finely trimmed chops are pan seared in a cast iron skillet and finished in our ovens with roasted garlic, Chablis wine, and roasted sweet onions. 

  • Prime Rib
    What can you say about this classic?? Roasted and served with au Jus in your choice of size. Accompanying the rib could either be a traditional popover or a savory fresh baked scone. 

  • Provimi Veal Oscar
    Thin sliced Provimi veal cutlets sautéed in a sherry wine sauce and topped with steamed asparagus, lump crab, and hollandaise sauce. 

  • Provimi Veal Osso Bucco
    Thick meaty Provimi veal shanks are seared with seasoned flour and braised in a Barolo wine sauce with a miripoix of vegetables. The resulting rich sauce can be served on risotto, lentils, or cavatelli. 

  • Sweetbreads
    Veal sweetbreads are thin sliced and marinated in buttermilk and sea salt. Prepared francaise style with an egg batter, they are served with a julienne of vegetables and a fried sage Frangelico brown butter. 

  • Stuffed Boneless Pork Roast
    A rolled and tied pork loin roast stuffed with fresh spinach, Fontina cheese, roasted peppers, fresh garlic and parsley. Carved by one of your guests, and served with cognac gravy. 

  • Stuffed Pork Chops
    A tom's favorite!! We take a double cut pork chop and stuff it with our famous sausage and apple stuffing, and slow roast it with apples and sweet onions. 

  • Mediterianean Pork Loin
    Sliced and topped with sundried tomatoes, Kalamata olives, roasted peppers, artichoke hearts, and capers 

  • Wood Grilled Steaktips
    Mesquite marinated sirloin tips tossed with roasted mushrooms and onions 

  • Sliced Steakhouse Sirlion
    Hand carved and sliced steakhouse sirloin is paired with a quartet of sauces. Some options may be chimichurri, siracha boom boom, fresh pico d gallo, horseradish aioli, and more! 

  • Adobo Rubbed Pork
    Hand rubbed and slow cooked to perfection. This spicy pork combos with our sweet and fresh mango salsa 

  • Boneless Leg of Lamb
    These herbaceous meat is marinated with white wine, rosemary, lemon and garlic. 

  • Exspresso-Crusted Tenderlion
    Brown sugar, cumin, cayenne pepper, and finely grinded espresso rubs and surrounds this beautiful cut of meat. 

  • Porkette Roast
    Boned and tied, rolled in our signature sausage seasons 

  • Sirlion Roltine
    Rolled and tied, flank steak surrounds sautéed spinach and provolone cheese. 

  • Asain Inspired Pork Loin
    Pan-Asian marinated pork loin, sliced and served with sesame hoisin green beans and jasmine rice 

  • Stuffed Porkloin or Pork Chop
    Sausage and apple stuffed, spinach and provolone, sundried tomato and wild rice stuffed.... the possibilities continue on! 

  • Bone-in Leg of Lamb
    Deglazed with fig compote and balsamic glaze for a sweet and savory combination 

  • Bacon Brown Sugar Glazed Ham
    Spiral glazed ham covered in bacon and brown sugar 

  • Honey Dijon Ham
    Budaball ham covered in local honey and Dijon mustard, slow cooked to perfection. This will surely be a crowd pleaser! 

  • Greek Meatballs
    Hand-formed lamb meatballs are served with a mint yogurt sauce and shaved red onion 

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