Catering Hot and Cold Hors d' oeuvres & Soups:

Hot:

  Chicken satay with a spicy peanut dipping sauce

Herb grilled shrimp with white bean and roasted garlic puree

Maryland lump crab cake balls with a creolaise dipping sauce

Thinly sliced beef wrapped around scallions, marinated and grilled with a
sesame soy ginger sauce

Sausage and cheese herb stuffed mushroom caps

Scallops wrapped in bacon or Dates wrapped in bacon

Water chestnuts wrapped in bacon

Individual vegetable quesadillas served with salsa or guacamole

Brie on crostini toast points with wild mushroom duxelle

Buffalo chicken spring rolls or wontons with a bleu diablo dip

Crab & brie wontons with sesame soy ginger sauce or orange marmalade

Assorted sliced quiches
Individual vegetable quesadillas served with salsa or guacamole


Andouille sausage & chicken gumbo Soups: Just a few options:
Lobster chowder
Vegetarian black bean chili
Sweet potato, carrot & ginger
Curried butternut squash & apple
Beef chili
Beef, mushroom & barley
Chorizo sausage split pea
Andouille sausage & chicken gumbo
Mexican chicken & tortillas
Lemony chicken & rice
Chicken roasted garlic noodle
New England clam chowder or
Manhattan clam chowder


 Cold:
 
Crudite with a herb dip

Assorted cheese and cracker platter              Assorted cheese platter

Phil's sampler: Seasonal roasted vegetables, prosciutto, salami, provolone, fresh mozzarella, roasted red peppers, caramelized onions. (candied garlic, hummus and spicy zucchini may be added)

Cold cut platter

Regular or Jumbo shrimp cocktail with cocktail sauce

Maryland lump crabmeat cocktail with cocktail sauce

Herb-cured or pastrami-cured salmon with horseradish sauce on toast points

Salmon mousse on crackers with roasted red peppers and lemon

Saga bleu and cream cheese spread with toasted walnuts served in endive spears

Cut seasonal fruit salad

Seasonal melon wrapped with prosciutto

Vegetarian pasta salad with a balsamic vinaigrette dressing

Garden salad with vegetables and mixed field greens (asst. dressings)

Caesar salad with or without chicken or shrimp

Croustade piped with sun-dried tomato & goat cheese

Artichoke & asparagus with garlic aioli puree in endive spear

California and/or cucumber rolls with wasabi, ginger and soy ginger sauce

Asparagus marinated in a vinaigrette and wrapped with prosciutto

Assortment of pates and smoked fish (ordered in advance)

Cheese & herb filled phyllo sticks with a pesto dipping sauce
 


 
Season EATS, 29 Bank Street, Stamford CT 06901   Phone: (203) 324-2583   Fax: (203) 921-1987
$25.00 minimum on all deliveries & a 12% delivery fee will apply.   PLEASE- ALL LUNCH DELIVERIES & FAXES MUST BE CALLED IN BY 10:30AM     © 2012