Cocktail Party Soups and Salads

Salads

Boston bib, red leaf and radicchio with maple infused grilled pears, stilton and caramelized pecans. Tossed with apple cider vinaigrette. Topped with crispy wonton threads.

Caprese salad with plum tomatoes, boccocini, red onions and kalamata olives. Drizzled with fresh basil and extra virgin olive oil.

Hearts of romaine with sun dried tomato croutons, shaved reggiano and toasted pine nuts and creamy ceasar dressing.

Gold and red beet salad with bermuda onions, asiago cheese and toasted pine nuts on a bed of frize.

Organic field greens with mango, papaya and leechy nuts. Pomegranate vinaigrette and popped rice sticks.

Baby spinach, belgian endive with oven dried tomatoes and goat cheese. Tossed in a white balsamic honey vinaigrette.

Marinated grilled vegetables, baby eggplant, colored peppers, zucchini, portobello mushrooms, asparagus, yams and cauliflower.

Wild rice with tropical dried fruit and roasted garlic cashews. Tossed in a coriander ginger, lime and seasoned rice vinegar.


Soups
• Roasted red pepper and elephant garlic
• Butternut squash and pear
• Asparagus
• Exotic mushroom and barley
• Old fashioned chicken noodle
•Carrot/Ginger
• Seafood chowder
• Sweet potato/leek
• Mixed bean minestrone
• Two tone soup (spanish and roasted red pepper)


Cold & Hot Hors d'ouvres| Stationary Appetizers | Soups/Salads | Entrees | Show Stations/Dessert Tables

corporate menus| cocktail menus | about zest | contact | order form