Mix-n-Match Menu - Spring 2016
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Vegetarian Items as Described, (V)=Vegan, (GF)=Gluten Free, (DF)=Dairy (Lactose) Free, Nut Allergens as Specified | ||
One-Bite Appetizers |
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Served on Platters and/or in Foil Pans. Suggested 2-3 Bites Per Person. | ||
Vegetarian Favorites: | ||
Corn Fritters | $55 | |
With Blueberry Compote for Dipping. 30 Pieces, Served Room Temperature. | ||
Stuffed Mushrooms | $60 | |
Calabrian-Style Stuffing with Fennel, Chilies & Raisins. 30 Pieces, Served Hot. (V.) | ||
Traditional Tea Sandwiches | $95 | |
House Made Smoked-Pimento Cheese Sandwiches Served Side-by-Side with English Cucumber & Dilled Cream | ||
Cheese Sandwiches. 40 Finger-Sandwiches, Made with Iggy’s White Bread, Sans Crust, Served Chilled. | ||
Responsibly Raised Meats: | ||
Free Bird Wings | $50 | |
Organic Chicken Wings with Your Choice of Fig & Allspice Glaze or House Made Hot Sauce with Blue Cheese Butter. | ||
20 Wings, Served Hot. (GF, Fig Glaze is DF.) | ||
Serrano-Wrapped Dates | $50 | |
Great Hills Blue Cheese & Walnut-Stuffed Dates Wrapped in Spain’s Premier Jamon. 20 Dates, Served Room Temperature. (GF.) | ||
Twice-Baked Potato Bites | $55 | |
Mini Yukon Golds Filled with Sharp Cheddar, Bacon Lardons & Scallions. 30 Pieces, Served Hot. (GF.) | ||
Sustainable Seafood: | ||
Stuffed Piquillo Peppers | $50 | |
Stuffed with Smoked Trout, Celery & Capers. 24 Pieces, Served Chilled. (GF, DF.) | ||
Spanish Fish Cakes | $55 | |
Local New England Hake with Spanish-Style Marinated Peppers. 30 Pieces, Served Hot. | ||
Sky8 Shrimp Skewers | $70 | |
Garlic & EVOO Marinated, Grilled Shrimp from Massachusetts’ Original Sustainable Shrimp Farm. 20 Skewers with Chorizo-Onion | ||
Relish on the Side. Prepared Immediately Prior to Delivery. Will Arrive Warm, Not Hot, So Shrimp is Not Overcooked. (GF, DF.) | ||
Appetizer Platters | ||
Come on Platters and/or in Foil Pans. Each Platter Serves 15-20 Small-Medium Portions. | ||
Hummus Platter | $50 | |
Spicy Carrot Hummus Made with Fresh Dill, Served with Quick Pickled Cucumbers & Za’atar Rubbed Pita Chips. | ||
(V, Hummus & Pickles are GF.) | ||
Mushroom Pâté | $75 | |
Wild-Harvested, House Made Pâté, Baked Till Bubbly, Served with a Bread-Bowl of Iggy’s Sliced Baguette & Ciabatta. (Pâté is GF.) | ||
Goat Cheese & Strawberry Mostarda | $85 | |
A Sweet & Sour Sauce Served in a Pint Container & Surrounded by Whipped Vermont Goat Cheese. Served with | ||
Endive & Carrots on the Side for Dipping. (GF.) | ||
Fresh Fruits & House-Made Dip | $85 | |
Six Types of Fruit: Sweet Melon & Succulent Berries with House-Made Greek Yogurt & Local Honey Dip. (All Items are GF. Fruit is V.) | ||
Farm-Fresh Relish Tray | $120 | |
Mini Frittatas, 3 Local Cheeses, Rustic French Bread, House-Made Pickles, Grainy Mustard & Sliced Ham from New England Family Farms Coop. | ||
(All Items are GF Except Bread. Bread is V.) | ||
Local Goat’s, Cow’s, Sheep’s, Oh My! | $150 | |
Selection of Six Different New England, Artisan-Made, Aged & Fresh Cheeses with Assorted Fruit, House-Made Jams, & Iggy’s Crisps. | ||
(All Items are GF Except Bread. Fruit, Bread & Jam are V.) | ||
New England Crab Dip | $150 | |
Fresh-Caught Jonah Crab Mixed with a Duet of Cheeses, Diced Red Peppers & Seasoned with Old Bay. Baked Till Bubbly, | ||
Served with a Bread-Bowl of Iggy’s Sliced Baguette & Ciabatta Breads. (Bread is V. Dip is GF.) | ||
Sky8 Shrimp Cocktail | $175 | |
55 Sustainably Farmed Shrimp from the Original Massachusetts Shrimp Farm, Cooked in Old Bay, Served with | ||
Fresh-Horseradish Cocktail Sauce, Spicy Creole Mustard & Lemon Wedges to Squeeze. (GF, DF.) | ||
Gourmet Sandwiches on Iggy’s Artisan Sandwich Rolls | ||
Minimum 10 Orders per Sandwich. All Items Cut and Wrapped in Half, Served on a Platter, & Come with a Display Card. | ||
Carrot & Dill Hummus | $12 | |
With Baby Spinach, Crumbled Feta & Housemade Pickles. | ||
Roasted Mushroom Pâté | $12 | |
With Watercress, Pickled Red Onion & Dijon Whole-Grain Mustard. | ||
Herb-Roasted Turkey | $13 | |
With Vermont Goat Cheese Crema, Arugula & Pickled Rhubard Mostarda | ||
New England Chicken Salad | $13 | |
Made with Balsamic-EVOO Aioli, Golden Raisins, Toasted Pecans, & Bibb Lettuce. (DF.) | ||
Jonah Crab and Asparagus Salad | $15 | |
Fresh Jonah Crab Mixed with Tarragon Aioli & Marinated Asparagus | ||
House-Made Soups & Stews | ||
Come in 1-Gallon Recyclable Plastic Containers. Serves 8 Pints or 16 Cups. | ||
Vegetarian Favorites: | ||
Roasted Mushroom Soup | $40 | |
Assortment of Roasted Mushrooms in a Savory Vegetable Broth with Toasted Garlic, | ||
Fresh Thyme, Marsala & a Side of Pimenton Croutons (V, GF sans Croutons.) | ||
New Potato and Asparagus Soup | $40 | |
A Rich Pureed Soup with Fresh Herbs & a side of Green Garlic Crema (V, GF.) | ||
Responsibly Raised Meats: | ||
Lemon & Herbed Chicken Soup | $50 | |
Roasted Free-Range Chicken with Carrots, Hearty Greens Orzo and a side of Arugula Pesto (GF, DF.) | ||
Beef & Bean Chili | $50 | |
Sustainably-Raised, Grass-Fed Ground Beef, Heirloom Beans & Savory Spices, Served with sides of Cilantro & | ||
Sour Cream. (GF, is DF sans Sour Cream.) | ||
Sustainable Seafood: | ||
Chilled Pea Soup | $60 | |
Chilled English Pea Soup with Fresh Mint & Marinated Jonah Crab (Crab served on side) | ||
Louisiana-Style Gumbo | $65 | |
Prepared in the Classic Style with Shrimp, Chicken & the, “Holy Trinity,” of Veg. (DF.) | ||
Fresh Salads | ||
Green Salads Come on a 12” Platter with Dressings on the Side, All Salads Serve 8-10 Small-Medium Portions. | ||
Seasonal Greens | $35 | |
With a Mélange of Veggies & Herbed Yogurt Dressing. (GF.) | ||
Baby Spinach | $40 | |
Served with Roasted Carrots, Feta Cheese & Pomegranate Vinaigrette. (GF.) | ||
Bibb Lettuce | $40 | |
With Bacon Lardons, English Peas, Pickled Ramps & Buttermilk-Dill Dressing. (GF.) | ||
Southwestern Caesar | $40 | |
With New England-Sourced Sharp Cheddar, Ancho Chili Dressing & a Side of Cumin-Cornbread Croutons. | ||
(Salad is GF Sans Croutons.) | ||
Mussels Escabeche | $60 | |
Inspired by Italian Seafood Salads, these Chilled, Shelled, Maine Mussels are Served with Julienned Vegetables & Seasoned with a | ||
Saffron-Jardiniere Dressing. Presented in a Foil Pan to Accommodate Extra Liquid from the Dressing. (Mussels are GF.) | ||
“Make-Your-Own-Meal” Bars | ||
Served Buffet Style to Create Personalized Meals. Minimum 10-Person Order per Bar. | ||
Bo Ssam Bar: Traditional Korean Lettuce Wraps | $15pp | |
Miso-Braised Heritage Chicken, Grilled Pickled Tofu, Kimchee, Dragon Sauce, Sriracha, Scallions, Thai Basil, & | ||
Bibb Lettuce for Each Person to Enjoy 3 Wraps (All Items but Chicken & Dragon Sauce are GF. (All Items but Chicken are V.) | ||
Taco Bar - Olé! | $16pp | |
Adobo-Braised Chicken, Spicy Black Beans, 3 Warm Tortillas for Each Person (½ Corn, ½ Flour), Shredded Lettuce, Sour Cream, | ||
Mexican Rice, Shredded New England Cheddar, Guacamole & House-Made Salsa. Option to Substitute Mahi for Chicken, $3pp Extra. | ||
(All Items but Flour Tortillas are GF. All but Chicken, Sour Cream & Cheddar are V.) | ||
Dixie Barbeque Bar | $17pp | |
Choice of 2 Meats: Dry Rubbed Baby Back Pork Ribs Finished in BBQ Glaze, Dry Rubbed Pulled Pork, Dry Rubbed Grass-Fed | ||
Beef Brisket, or Dry Rubbed Roasted Whole Chicken (Cut into 8ths), Served with Cornbread & Whipped Honey Butter, | ||
House Pickles, Braised Collard Greens, Old School Slaw, House Made Hot Sauce & Tomato-Based BBQ sauce. | ||
(All Items but Cornbread are GF. All but Honey Butter & Slaw are DF.) | ||
Hot, Buffet-Style Entrees | ||
Sold per Pan. Each Pan is approx. 8”x10” & serves 6-10 Medium-Large Portions. | ||
Vegetarian Favorites: | ||
Heirloom Bean Cakes | $30 | |
A Huge Hit with Vegetarians and Meat-Eaters Alike, These Come with Sides of Crème Fraiche & Pickled Ramps (14 Pieces). (GF.) | ||
Grilled Portobello Mushrooms | $60 | |
Approx 15 Mushroom Caps (3lbs Pre-Cooked Weight) Served with Spring Dig Parsnips & A Savory Herb Vinaigrette. (V, GF.) | ||
Responsibly Raised Meats: | ||
Roasted Rosemary Chicken | $36 | |
Free-Range Chicken Thighs (12 Pieces) with Caramelized Onion Jus. (GF.) | ||
Coq Au Vin | $50 | |
Red-Wine-Braised, Free Bird Farm”s Chicken, with Roasted Carrots, Mushrooms & Uncured Bacon, Deboned & Sectioned. (GF.) | ||
Heritage-Breed Pork Stew | $65 | |
Seared Then Braised Pork, Prepared with Brandied Stonefruit and Finished with Buttery Breadcrumbs. (DF.) | ||
Shepard’s Pie | $85 | |
STT’s Take on this Winter-Classic, Made with Grass-Fed Beef, Carrots, Parsnips, & Creamy Potato-Turnip Topping. (GF.) | ||
Sustainable Seafood: | ||
Smoked-Fish Cake | $45 | |
A New Orleans Favorite. Pan Seared & Served with House-Made Rémoulade. | ||
Steamed Mussels | $55 | |
Mussels from Coastal Maine Prepared in a White Wine, Tomato & Basil Broth. Served with Grilled Bread for Dipping. | ||
(Mussels are GF. Bread is DF.) | ||
Grilled Shrimp | $85 | |
Sky8 Shrimp from Massachusetts (24 Pieces), Served with a Red Onion & Tomato Ragout. (GF, DF.) | ||
Hot, Buffet-Style Vegetable Dishes | ||
Sold per Pan. Each Pan is approx. 8”x10” & serves 12-16 Small-Medium Portions. | ||
Oven Roasted Sunchokes | $30 | |
New England Sunchokes Served with Grilled Peppers, Red Onion & EVOO. (V, GF.) | ||
Roasted Asparagus | $30 | |
A Crowd Pleaser, Served with a side of Sauce Gribiche. (GF.) | ||
Mashed Sweet Potatoes | $30 | |
A Tasty, Good-For-You Treat to Complement Savory Meats & Classic Southern Fare. (GF.) | ||
Roasted Seasonal Veggies | $30 | |
Chef’s Choice of Vegetables, Prepared to Highlight the Classic Simplicity. (V, GF.) | ||
Creamy Mashed Potatoes | $40 | |
Yukon Golds with Organic Sweet Cream, Rich Butter & Fresh Herbs. (GF.) | ||
Hot, Buffet-Style Sides | ||
Sold per Pan. Each Pan is approx. 8”x10” & serves 12-16 Small-Medium Portions. | ||
Steamed Rice | $14 | |
Steamed Basmati, Himalayan Rice Ideal to Complement a Variety of Foods. (V, GF.) | ||
Savory Rice Pilaf | $18 | |
A Classic Dish Prepared with Carrots, Onion & Celery. (V, GF.) | ||
Italian Pasta | $50 | |
Baked Ziti with a House Made Sauce of Fire-Roasted Tomatoes, Whole-Milk Ricotta, Sautéed Onions, Peppers, Garlic, EVOO, | ||
Red Wine, Fresh Basil, Oregano & Parsley. Served with Maplebrook Farm’s Fresh Mozzarella Baked on Top. | ||
STT’s Ultimate Mac-n-Cheese | $60 | |
Made with a Trio of Creamy, Decadent Cheese (Cabot Sharp Cheddar, Fiddlehead Tomme-Both Cow’s Milk Cheeses- | ||
& Vermont Shepard’s Verrano-Sheep Cheese) & A Rich, Buttery Bread Crumb Topping. | ||
Breads & Butters | ||
Bread & Butter Sold & Served as Described. | ||
Artisan Whipped Butters | $7 | |
Your Choice of Four House Made Flavors: Himalayan Pink Salt, Fresh Herb, Smokey Ancho Chili, or Local Honey. | ||
Sold by the ½ Pint. (GF.) | ||
A Dozen of Iggy’s Rolls | $9 | |
Choose from 7-Grain, Brioche, Country White, Whole Wheat or Dark Rye. Arrive in an Air-Tight Plastic Bag. (V.) | ||
Savory Garlic Bread | $16 | |
Sliced into 16 Pieces and Roasted. Wrapped in Foil and Served in an 8”x10” Pan. | ||
Corn Bread | $20 | |
A Southern Staple, Made Fresh Daily. Served in an 8”x10” Pan for You to Cut & Serve. | ||
Decadent Desserts | ||
Bars & Cookies are approx. 3”x 3” Wide. Cups Serve 4oz Portions. All Desserts Served by the Dozen. | ||
Death-By-Chocolate Brownies | $45 | |
Made with Rich Taza Mexican Chocolate, Baked with a Touch of Cinnamon & Chili. | ||
Chocolate Chip Cookies | $45 | |
Grandma’s Favorite Recipe with Hazelnuts. | ||
Fruit Crumb Bar | $45 | |
Made with Seasonal Fruit, Brown Sugar & Oat Crumb Topping. | ||
Black Pepper Cheesecake | $55 | |
Served with Spiced Apple Jam & a Walnut-Graham Cracker Crust. (Can be Made as Traditional Cheesecake, | ||
Sans Pepper, Upon Request.) | ||
Greek Yogurt Panna Cotta | $55 | |
Served in a Cup with Port-Macerated Cherries & Crumbled Amaretti (Italian Almond-Flour Cookies) Topping. (GF.) | ||
Chocolate Mousse | $55 | |
Made with Somerville’s Own Taza Chocolate & Served in a Cup with Raspberries. (GF.) | ||
Drinks & Sundries | ||
Poland Spring | $2 each | |
Individual Bottles: Still or Sparkling Water (unflavored). | ||
Spindrift All-Natural Soda & Sparkling Water | $3 each | |
Soda: Pink Grapefruit, Cranberry-Raspberry, Blackberry, & Orange-Mango. | ||
Seltzer: Raspberry Lime. | ||
Coffee Service | $50 box | |
Your Choice of Barrington’s Fresh-Roasted Costa Rican Regular or Decaf Blend. Arrives in a Joe-to-Go Box & Serves 12, 8 oz cups. | ||
Served with 6 oz Milk, 6 oz Cream, 12 Raw Sugar Packets, 6 Splendas, 12 Cups with Lids, & 12 Stirring Sticks. | ||
Selection of Hot Teas | $35 box | |
Smith's Gourmet Teas: 3 Brahmin Black (caffeine), 3 Jasmine Green (caffeine), 3 Chamomile (herbal-decaf), | ||
3 Peppermint (herbal-decaf). Arrives in a Joe-to-Go Box & Serves 12, 8 0z cups. Served with 6 oz Milk, 6 oz Cream, | ||
6 Raw Sugar Packets, 4 Splendas, 6 Lemon Wedges, 6 oz Honey, 12 Cups with Lids & 12 Stirring Sticks | ||
Cutlery Items | 50¢ each | |
Compostable: Forks, Knives, or Spoons. | ||
Place-Ware | 30¢ each | |
Compostable: Plates, Soup Bowls, Hot Cups, Cold Cups, or 2-Napkin-Sets. | ||
Service-Ware | $1 each | |
Recyclable Serving Utensils: Spoons, Forks, Tongs & Ladles. | ||
About Season to Taste: | ||
Our
Best of Boston winning meals are prepared with an emphasis on using locally
sourced, environmentally friendly, sustainably grown, & responsibly harvested ingredients. We work with farmers whose livestock roam in fields, enjoy natural grazing, & are raised without growth hormones or antibiotics. |
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How to Order: | ||
Call
617.826.9037 or email Info@SeasonToTasteCatering.com to place your order at
least 4 business days in advance of delivery. Ingredients are ordered fresh, per your request, and last minute orders cannot be accommodated due to delivery time-frames. Please be sure to order early! |
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The Fine Print: | ||
Minimum order of $250 in food cost. A service fee will be added
to this. $75 is the fee for orders up to $1000. $25 additional will be added to each $500 increment thereafter. MA food & beverage tax of 7% will be added to these. Payments accepted by MC/Visa/AmEx. Please note, if you would like to order but do not meet the minimum amount, you can still arrange to pick-up an order. |
Wednesday, February 10, 2016
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