| Sweet Pea Cuisine Personal Chef Service PHONE: (203) 577-8344 Naugatuck, Connecticut EMAIL: marcia@sweetpeacuisine.biz |
~ Hors d’eoevures ~ Miniature Jumbo Lump Crab Cakes with a Classic Remoulade Chicken Skewers with Ginger-Peanut Dipping Sauce Sweet Italian Sausage Bites with Balsamic Honey Glaze Handmade Potato Latkes topped with Smoked Salmon & Lemon Dill Drizzle Mushrooms Stuffed with Shallots, Sage & Pancetta Ham, Gruyere & Honey-Mustard Palmiers Fresh Sea Scallops Wrapped in Bacon (choice of ginger-soy or maple cream dipping sauce) Caramelized Onion Tartlets Sundried Tomato, Basil & Olive Tartlets Hearty Bean Chili in Corn Cups with Lime Sour Cream Lemon-Poached Shrimp Cocktail with Ancho-Chili Sauce Spiced Lamb Meatballs with a Lebanese Yogurt Dipping Sauce Chipotle Chicken Tostadas with Guacamole & Sour Cream ~ Manchego & Quince Skewers with Almonds Asian Beef Skewers in Lettuce Leaves with Soy-Ginger Dipping Sauce Grapes Stuffed with Goat Cheese & Pistaschios Jerk Chicken Sandwiches with Fried Plantains & Mango Chutney New England Clam Fritters with Classic Tartar Sauce Jumbo Lump Crab Salad in Endive with Mango Chutney Tea Smoked Chicken with Asian Chile Sauce in Lettuce Cups Lemon-Pepper Cucumber Rounds with Dill & Red Onion Aioli Shrimp Fritters with Soy-Scallion Dipping Sauce ~ Salads ~ Spicy Arugula Salad with Manchego, Pears & Pepitas with a Sweet Honey Dressing Mixed Greens with Macoun Apples, Sundried Cranberries & Walnuts with a Creamy Maple-Sherry Dressing Spinach & Frisee Salad with Croutons and Warm Applewood Bacon Vinaigrette Romaine Hearts with Garlic Caesar Dressing, Crunchy Croutons & Parmesan Shards Mixed Greens with Roasted Pears, Maytag Blue Cheese & Pomegranate Salsa ~ Entrees ~ Pancetta-Wrapped Wild Salmon with Pinot Noir Butter Sauce, Roasted Pearl Onions & Braised Swiss Chard Pan-Roasted Duck Breast with Peppercorn Sauce and Roasted Pears served over Creamy Gruyere Polenta Herb-Crusted Rack of Lamb, Sweet Potato & Leek Gratin, Wilted Garlic Spinach Seared Sea Scallops served over Wild Mushroom Risotto, Roasted Delicata Squash with a Maple-Ginger Glaze Pork Medallions with a Thai Curry Sauce and Mango-Pineapple Salsa, Basmati Rice Timbales Pan-Roasted Filet Mignon Stuffed with Blue Cheese and served with a Port Reduction, Fried Shallots and Smashed Fingerling Potatoes ~ Desserts ~ Almond-Brown Butter Cake with Pear Compote Crème Brulee with Fresh Berries Handmade Cookies Chocolate Espresso Truffle Tart with Crème Fraiche Apple Crumble with Caramel Ice Cream Pumpkin Mousse and Gingersnap Parfait Chocolate Marbled Bread Pudding with Bourbon Caramel Sauce Lemon Tart with Blueberry Sauce Chocolate Mousse with Orange-Scented Whipped Cream Assorted Tartletts (pumpkin, pecan, ginger-cranberry) |
 |
_________________________________________________________________________________________________________
 | |  | |  | |  | |  | |  |