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| home > catering menu > finger foods > cold appetizers | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| bruschetta | |||
Toasted bread, chopped red onion, chopped tomatoes, garlic, basil, olive oil, and balsamic vinegar. |
| zucchini stacks | |||
Sliced zucchini topped with fresh mozzarella, and tomato, drizzled with a balsamic vinaigrette. |
| eggplant canolli | |||
Grilled eggplant filled with goat cheese, rolled in parsley and dipped in crushed pecans. |
| salmon mousse stuffed cherry tomatoes | |||
Cherry tomatoes stuffed with salmon mousse, and topped off with a sprig of fresh dill weed. |
| chicken salad stuffed cherry tomatoes | |||
Cherry tomatoes stuffed with chicken salad, and topped off with a sprig of fresh dill weed. |
| pea pods with boursin cheese | |||
French Boursin cheese piped onto fresh pea pods. |
| proscuitto-wrapped melon or asparagus | |||||
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Proscuitto ham wrapped around asparagus spears or pieces of melon. |
| roquefort wrapped grapes | |||
Green grapes rolled in Roquefort cheese, parsley and chopped walnuts. |
| beef tenderloin open-face sandwiches | |||
Freshly baked French baguette bread topped with grilled beef tenderloin and wasabi mayonnaise. |
| eggplant caponata crostini | |||
A caponata of eggplant, tomato, onion, anchovy, olives, pine nuts, capers, and vinegar on toasted French bread. |
| mini hye roller platter | ||||
Your choice of turkey, roast beef, or ham, in a bite-size roll up. |
| succulent skewers | ||||
Marinated Caprese: Baby mozzarella, cherry tomatoes and basil. Antipasto: Kalamata olive, roasted red pepper, artichoke heart and feta cheese. |
| mini burrito slices | ||||
Inch thick slices of flour tortilla filled with baby spinach, tomato, avacado, onion, and cilantro. Choose turkey or grilled vegetable. |
Please allow at least 48 hours before the day of your event and 5 days before a holiday. Cart Tips
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| Simple Vegetable Cookery Cooking Class Lake Forest Cooking Studio (6:30pm - 8:30pm) September 7, 2010 If the culinary term “blanch and shock” also describes the look around the table when vegetables are served, you may need some fresh ideas for incorporating vitamin-rich produce into your family’s meals. Learn basic cooking principles to preserve color and flavor, and recipes to add to your everyday repertoire. Technique – $35.00 per station To sign up, call Patti Brand at 847-810-0484 or Email: thyme@sunsetfoods.com Upcoming Events... |
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| Prices valid thru 9/7/10 |
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| Prices valid thru 9/7/10 |
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