Live Art
CATERING AND EVENTS MENU©
Executive Chef J.A. Ensminger
HORS D’OEUVRES
These are samples of foods we do or have prepared. A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.
A Wandering Feast has been using local Sustainably produced and organic ingredients since 1984
Seafood:
Cuban Oyster with Rum Vinaigrette
Salmon Sesame-Ginger with Garnish
Smoked Salmon on Pumpernickel
Smoked Salmon on Crisp Potato Galette
Smoked Bluefish on Toasted Brioche
Grilled Shrimp Sate’ with Roasted Garlic-Basil Aioli
Grilled Shrimp with Avocado Salad
Shrimp Spring rolls with Apricot Mustard
Shrimp Remoulade on Baguette Crouton
Scallop Ceviche with Avocado, Tomato and Cucumber (seasonal)
Scallop in a Sweet Potato Crust with Balsamic Vinaigrette
Stir Fried Seafood Medley with Black Beans in Wonton Crisp
Soft Shell Crab sandwich with Capered Mayonnaise
Tuna Skewer with Fresh Wasabi and Pickled Ginger
Salmon Tartare Provencal with Basil
Seafood Salad on Black Bread Toast with Basil Aioli
Assorted Sushi: Tuna, Salmon, Shrimp, Pickled Eggplant,
A Wandering Feast prides itself on all International Cuisines. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.
Vegetable:
Crispy Vegetable Spring Rolls with Apricot Mustard
Roasted & Grilled Vegetables Crudités
Crostini of Truffle Oil Caramelized Vidalia Onion
Vegetable Potstickers with Tamari Sauce
Sourdough Bruschetta with Goat Cheese, Oven Roasted Tomato & Olive
Assorted Filo Turnovers
Filo with Goat Cheese and Ratatouille
Spanekopita
Eggplant Caviar with Oven-Dried Tomato Focaccia
Assorted Vegetarian Sushi: Eggplant, Mushroom, Onion Crisp, Carrot and pickled Daikon, Zucchini and Carrot, with Wasabi and Pickled Ginger
Eggplant and Sun-Dried Tomato Caponata on House Made Focaccia
Hummus with Fresh Italian Parsley & Shallots on Taro Chip
Sun Dried Tomato Hummus
Marinated Wild Mushroom with Truffle in Grilled Polenta Cake
Wild Mushroom Galette with Sun-Dried Tomato and Rosemary
Sweet Potato Potsticker with Carrot Ginger Mustard
Figs Stuffed with Herbed Chevre
Baked Artichoke and Pimento Cheese on Black Bread
Meat
Beef, Olive, Tomato and Potato Skewers Marinated in Oregano Oil
Herb Roast Beef Tenderloin with Creamed Horseradish
Cantonese Duck with
Skewered Chicken with Honey Mustard Sauce
Chicken and
Chicken Satay with Thai Peanut Sauce
Rotisserie Chicken with Fresh Herbs (Platter)
Assorted Sausages with two Mustards
Lamb with Yogurt-Mint Sauce
Lamb with Cumin-Mustard Sauce
Rosemary Skewered Pork with Roasted Garlic Aioli
Pork Tenderloin Dusted with Cumin
Beef Teriyaki with Green Onion Relish and Daikon
Teriyaki Marinated Sirloin Sate
Pork Sate with Spicy Peanut Sauce
Sirloin Bruschetta with Stilton and Caramelized Onion
Specialty Pizzas
House Smoked Salmon Pizza with Dill Cream and Caviar
Four Cheese Pizza with Tomato and Basil
Greek Style Pizza with Black Olives Roasted Peppers and Feta Cheese
Prosciutto Pizza with Roasted Shallot and Pepper
Artichoke Pizza with Portobello Mushroom, Shallot and Parmesan
