PASSED HORS D’OEUVRES

LAMB TARTAR

Hand cut lamb loin, preserved lemon and garlic aioli served on a crostini

CHEESEBURGER SLIDERS

Grass fed beef, shaved lettuce, sliced pickles and aged sharp cheddar cheese served on a potato roll

CRISPY PORK BELLY BITES

Pork Belly with avocado mash, sesame seeds and a jalapeño sliver served on a rice cracker

TUNA TARTARE

Hand cut tuna, fresh lemon juice, shallots and chives served on a potato chip with wasabi crème fraiche

PICKLED DEVILED EGGS

Hard boiled eggs pickled in beet juice with mustard, paprika aioli and fresh chives (optional fried oyster)

LOBSTER ROLLS

Traditional Maine lobster salad with mayo, lemon zest, smoked paprika and celery served on a potato roll

LOBSTER SPRIG ROLLS

Hot spring roll with lobster, mozzarella cheese and an Asian dipping sauce

CURED SALMON

Sugar, salt and vodka cured salmon with garlic cream cheese and fresh dill served on a cucumber wheel

BEEF CARPACIO

Finely hand chopped grass fed beef with horseradish crème fraiche and micro arugula

SEASONED SHRIMP OVER QUINOA CAKE

Grilled shrimp over a seared caramelized onion quinoa cake topped with chorizo sauce

FIGS WITH TRUFFLE CREAM CHEESE (SEASONAL)

Fresh figs with truffle cream cheese, shaved toasted almonds and fresh mint

CRABMEAT SALAD

Lump Crabmeat with cilantro, jalapeño and fresh lime juice served on a cucumber wheel

GRILLED CHEESE

Brioche grilled cheese with gruyere and sautéed wild mushrooms

FINGERLING POTATOES

Roasted and chilled fingerlings with crème fraiche and sturgeon caviar

DUCK MEATBALLS

Pan roasted duck meatballs with cranberry sauce

CHICKEN LIVER MOUSSE

Velvety and rich with a shallot marmalade served on a crostini

BLACK TRUFFLE RISOTTO BALLS

Served with a truffle honey drizzle

CRISPY CHICKEN BITES

Served with a chipotle aioli

Assorted Flatbreads:

Chorizo, charred squid, pickled jalapeño

Goat cheese, wild mushroom, truffle oil

Smoked ricotta, arugula, dried tomatoes, duck confit

BRANDADE

Salt cod emulsion on toast points

COD FRITTERS

Fried cod with garlic aioli

HAMACHI CRUDO

jalapeño, cucumber and lime

BLUE POINT OYSTERS

Bloom Bros local oysters served with sautéed leeks, buerre blanc sauce and sturgeon caviar

CEVICHE

Sea bass with red onion, cilantro and leche de tigre served on tostones

 

WASABI MUSSELS

Steamed and chilled, topped with wasabi mayo

 

 

CUCUMBER AND MINT GAZPACHO

Shooters served with a seasoned, grilled prawn

 

 

MARYLAND BLUE LUMP CRAB CAKES

With garlic aioli or spicy mayo

 

LAMB CHOP LOLLIPOPS

With chimichurri sauce

 

 

PERROS CALIENTE

Mini bacon wrapped, all beef hot dogs with diced onion, jalapeño and tomato chutney and spicy yellow mustard

HUMMUS

Traditional pureed chickpeas with cumin, smoked paprika and EVOO served with soft pita chips

NUA PRIK THAI NAM JIM

Skewered chunks of seared ribeye with green chili sauce

 

 

SPICY CHICKEN SPRING ROLL

Served with a garlic soy dipping sauce

 

CORNED BEEF AND CABBAGE SPRING ROLL

Served with spicy mustard

 

 

 

CRABMEAT STUFFED AVOCADO

With sriracha mayo, unagi sauce and forbidden black rice

 

 

STRAWBERRY SPOONS

Asian spoons with truffle ricotta, a mozzarella pearl, arugula and espresso infused balsamic

ALASKAN SUMMER ROLL

Smoked salmon, cream cheese and cucumber in rice paper

GRILLED OYSTERS

With elephant garlic, butter and herbs

WHOLE FRIED CLAMS

With remoulade and fresh lemon

SPICY TUNA CONES

With wasabi crème and tobiko in an edible cone

EDIBLESPOONS

With crème fraiche and sturgeon caviar

FOIE GRAS TRUFFLES

Chilled foie with porcini and cacao powders

VEGGIE SUMMER ROLLS

Baby carrots, cucumbers, spinach and marinated shiitake mushrooms

SALMON 3 WAYS, ONE BITE

Chicharron, smoked and roe

Foie Butter and Jelly

Served on a crostini

TRUFFLE BURRATA

Arugula and chorizo picante on a crostini

BLACK PEPPER CRUSTED TUNA

With mango salsa and wasabi tobiko

MINI CORN DOGS

With ketchup or mustard

SKIRT STEAK

Over duck fat potato with porcini butter

 

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