Monday, November 30, 2020

 A WANDERING FEAST

        

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

Carolina Crab Cake with Cucumber Dill & Caper

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, California Roll


  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 Plum Glaze

Skewered Chicken with Honey Mustard Sauce

Chicken and Monterey Jack Quesadillas

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

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