Menu Ideas
• Grilled Shrimp, Sun-Dried Tomato, fresh Mozzarella and Basil Bruschetta • Grilled Lamb Loin on a Crostini, Tapenade and Arugula Garnish •
• Chicken Sesame and Pecan Bites with Apricot Dipping Sauce •
• A Selection of Satays: Chicken, Beef or Shrimp all on one tray (this presentation delights guests) with your choice of dipping sauces •
• Gougeres with Sun-Dried Tomatoes and Gruyere • Miniature Crab Cakes with Sherry Aioli or fresh Tartar Sauce •
• Grilled Filet of Beef on Baguette with Caramelized Onions and Balsamic Reduction • Korean Beef Skewers • Lamb Kebobs with Coriander Sauce •
• Lilliputian BLT’s on Brioche • Asian Meatballs on Snow Pea Picks • Middle Eastern Lamb stuffed Wontons •
• Bruschetta with grilled Portobello Mushrooms, Fontina Cheese and fresh Herbs •
• Arancini – Parmesan Risotto Fritters (or your preference may be Mozzarella or Fontina with a taste of Ham or Mushrooms) •
• Goat Cheese Tartlets with Caramelized Shallots and Pears • Polenta Rounds with Caramelized Onions, Blue Cheese and Tomato Garnish •
• Fried Calamari in Paper Cones drizzled with Lemon Aioli • Miniature Reubens on Rye •
• Stuffed Mushrooms – We suggest three types on one tray: Sausage and Parsley, Walnuts and Spinach and Wild Mushroom Duxelles •
• Blue Corn Griddle Cakes with Maple-Glazed Barbequed Duck Breast garnished with Candied Kumquats and fresh Chives •
• Phyllo Triangles with: Goat Cheese & Leeks, Spinach and Feta or Lobster and Scallions •
• Miniature Quesadillas with Tomatillo Salsa and Sour Cream •
• Goat Cheese wrapped in Phyllo with warm Rhubarb Sauce • Fried Artichoke Hearts with Lemon Aioli •
• Crispy Shrimp brushed with a Ginger and Lime Aioli • Eggplant Crisps with Oven-Dried Tomatoes, fresh Mozzarella and Oregano •
• Assorted Dumplings (Dim Sum) with Spicy Dipping Sauce • Barbecue Duck Quesadilla with Guajillo Chili Sauce •
• Miniature Corn Cups with Black Bean Chile and Avocado Salsa • Black Bean Empanada with Sour Cream and Tomatilla Salsa •
• Chicken Fingers with Double Mustard Sauce • Chicken Macadamia Bites with Honey Mustard Sauce •
• Corn or Zucchini Fritters topped with Crème Fraiche •
• Crabmeat Parmesan Canapes • Crimini Mushrooms stuffed with Dungeness Crab and Goat Cheese •
• Miniature Grilled Cheese Brioche Sandwiches with Cherry Tomatoes • Panko breaded Gulf Shrimp with Spicy Papaya Dipping Sauce •
• Warm Cheddar Cheese Puffs • One-bite Cheeseburgers on Miniature Buns with Boston Lettuce, Cherry Tomatoes and topped with a Pickle •
• Phyllo Cups with Goat Cheese, Pine Nuts and Sun-Dried Tomatoes • Potato & Onion Fritatta on French Bread with Tomato Aioli •
• Portobello Mushrooms stuffed with Spinach, Apple Sausage and Goat Cheese •
• Potato Pancakes with fresh Applesauce or Sweet Potato Pancakes with Cranberry Confit •
• Red Bell Pepper and Coriander Pancakes with Smoked Salmon and Crème Fraiche • Tiny New Potatoes stuffed with Cheese and Chives •
• Tiny Pastry Cups with melted Brie, fresh Raspberries and a hint of Raspberry Puree • Roasted Garlic, Brie and Grape Crostini •
• Risotto Fritters with Mushrooms and Parma Ham • Grilled and Skewered Scallops in Buerre Blanc Sauce or wrapped in Basil and Prosciutto •
• Spinach and Herb Crepes with Smoked Salmon, Mascarpone, Lemon Zest and Capers or with Basil, Cheese and Sun-Dried Tomatoes •
• Sweet Potato Dim Sum served on tablespoons with Pecan Brown Butter Sauce •
•Steamed Chicken and Shrimp Dumplings with Chinese Chile Sauce •
• Tarte Flambe – Puff Pastry with Caramelized Onion and Goat Cheese • Thai Vegetable Spring Rolls with Peanut Dipping Sauce •
• Tiny Rib Lamb Chops with Minted Vinegar Dipping Sauce • Tiny Tarts with Wild Mushrooms and fresh Herbs •
• Miniature Tomato Tarts with Dijon and Gruyere • “Shooters” – little tastes of liquid gold - Gazpacho, Wild Mushroom, Fresh Peas •
Hot Hors d'Oeuvres
Main Dishes
• Composed Salad of Lobster Medallions, Artichoke Hearts, Citrus Slices, Heirloom Tomatoes and Haricots Verts dressed
with an Orange Vinaigrette – a delightful dish for an afternoon Wedding •
• Pan Seared Sirloin of Lamb with Mint Infused Au Jus • Grilled Filet of Beef with Cold Bernaise or Horseradish Aioli and Red Onion Confit •
• Molasses or Asian Grilled Salmon with Mango Chutney and Cucumber Dill Sauce •
• Beef Bourguignonne in individual ramekins piped with Potato Puree •
• Seafood Paella - traditionally prepared – Mussels, clams, shrimp, scallops, chorizo sausage – stewed in our Chef’s delectable Lobster Broth
The familiar Chicken – Marsala, Saltimbocca or Piccata • Pan Seared Diver Sea Scallops – skewered – finished with a Buerre Blanc Sauce •
• Organic Free-Range Chicken, flattened, Cipollini Onions topped with a Sherry Wine Sauce •
• Chilean Sea Bass, roasted, bedded on a sea of Leeks with Smoked Tomato Aioli • Cider braised Pork Loin with Sauteed Apples •
• Wild Mushroom Lasagne with Bechamel Sauce • Lamb Shank, braised, with Baby Root Vegetables in Port Reduction •
• Whole Turkey – presented and carved tableside – with all the traditional accompaniments •
•Grilled Swordfish with Basil Butter and Tomato-Orange Salsa •
• Roasted Long Island Duck Breast and Leg Confit with Port Wine Sauce •
• Stuffed Pork Roast with Spinach, Pistachios, Apricots and Apricot Mustard Sauce • Pan Seared Tilapia with Lemon Beurre Blanc •
885 Boston Post Road, Madison, CT
Tel: 203.245.0250
Email: info@perfectparties.com
Cold Hors d'Oeuvres
• Smoked Salmon Rosettes on Pumpernickel Bread with Dill Butter, Red Onions, Frisee and Lemon Zest •
• Filet of Beef, grilled, thinly sliced, on Bernaise Bread • Fresh Mango and Lump Crabmeat Salad with Wasabi Aioli on toasted Brioche Rounds •
• Sushi-quality Tuna, barely seared, on a Cucumber Round with a dollop of Wasabi Aioli •
• Asparagus or Melon wrapped in thin slices of Prosciutto • Baby Buffalo Mozzarella on a Sweet Potato Round with Olive Tapenade •
• Bite-sized Cheesecakes with Smoked Salmon or with Walnuts and Goat Cheese •
• Carpaccio Canapes with Stilton and Watercress • Cranberry Tea Bread with Cranberry Mayonnaise, Smoked Turkey and Sprouts •
• Cheese Straws – our own Buttery Puff Pastry, four Cheeses, twisted and baked until Golden • Spicy Cumin Cheese Straws •
• Cherry Tomatoes filled three ways: Shrimp and Green Goddess Dressing, White Bean Puree or Roquefort and Watercress •
• Cucumber and Watercress Tea Sandwiches with Parsley Edges • Middle Eastern Eggplant Dip with Herbed Pita Chips •
• Bite-size Caesar Salad tastes in Parmesan Cups • Curried Walnut Chicken in Phyllo Cups with Chive Garnish •
• Pepper-Crusted Beef Crostini with Arugula • Smoked Salmon and Horseradish Pinwheels •
• Traditional Shrimp Cocktail with Horseradish Sauce • Lemony Garlic Hummus with Wonton Triangles or Pita Chips •
• Filet of Beef Roulades with Blue Cheese and Watercress • Fresh Seasonal Fruit Skewers with Vanilla Yogurt Sauce •
• Endive with Smoked Salmon Remoulade or with Goat Cheese Quenelles, Fresh Fig, Frisee and Toasted Pecans •
• Maki Sushi with Pickled Ginger, Wasabi and Soy Sauce •
• A not so ordinary Crudite with all of the usual suspects as well as a few surprises with any number of Savory Dips •
• Fresh Salmon Salad with fresh Herbs in Phyllo Cups • Miniature Angel Biscuits with Ham, Honey Mustard and Watercress •
• Pate a Choux with Lobster or Crab Salad • Pesto, Goat Cheese and Pesto Torta with Croustades •
• Radish Canapes – thinly sliced on Dill-Buttered Sourdough Rounds with a sprinkling of Chives •
• Smoked Trout and Daikon Remoulade on Japanese Cucumbers •