Cold Passed Hors d'Oeuvres
  • 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. 

  • 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 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. 

  • 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. 

  • 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. 

  • 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 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. 

  • 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. 

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