Company's Coming Catering

  Fresh, Local, Handcrafted

Vegetarian and Vegan

Appetizers



Vegetarian Sushi:  A vegan twist on a classic Japanese appetizer

 

 Pressed Terrine of Goat’s Cheese, Spinach and Roasted Mediterranean Vegetables, Mixed Leaves and Sauce Verge


 Mini fetta tarts with balsamic onion jam and bitter greens

 

 Bean curd vegetable and nori spring rolls

 

 Bruschetta (tomato, basil, garlic with a hint of lemon served on crusty bread rounds

 

 Tortilla Spirals:  flour tortillas filled with a sundried tomato/pepper cheese mixture and cut into spirals

 

 Peppers Provencal:  a mélange of sweet red, gold and green peppers caramelized with onions, garlic and herbs de Provence served with cocktail party rye squares

 

 Hummus:  a dip of pureed garbanzo beans, garlic and tahini with a hint of lemon and paprika drizzled with extra virgin olive oil and  served with pita triangles

 

 Our Stationary Appetizer Table:  Our Stationary Appetizer Table is beautifully displayed with fresh seasonal fruits and vegetables, accompanied by an assortment of dips and vegetable chips.  Also included are imported and domestic cheeses, crackers, hot artichoke dip with fresh breads, baked brie with apples and a roasted red pepper hummus with pita wedges. 

 

Choose from an assortment of dips:

 

  Beetroot walnut & roasted garlic


Smoked Eggplant


Feta & oregano


Roasted pumpkin, basil and almond


Roasted Tomato and garlic


Moroccan carrot


Mushroom, ricotta & walnut


Basil & Pine nut pesto (seasonal)


Kalalmata olive tapenade


White bean, tahini & garlic


Spiced pepita


 Entrees

* Ratatouille Stack with wild mushrooms


*Artichoke Lasagna:  White lasagna filled with cheeses and marinated artichokes:  marinara sauce served alongside


 *Mixed Grill of Summer Vegetables with Dried Tomato Aioli-grilled summer squash, portabella mushrooms, onion and broccoli drizzled with walnut oil and rosemary and served over brown rice pilaf


 *Penne Rigate with Sun-dried Tomato Pesto and Eggplant Caviar


 *Timbale of Eggplant and Zucchini on creamed mushroom and spinach


* Marinated Tofu and Vegetable Kabobs


*Pan Fried Wild and Cultivated Mushrooms sautéed with Roasted Red Pepper, Cashew Nuts and Red Chard, finished with cream and Brandy, set on a bed of Celeriac and topped with a Crisp Potato Lattice


 *Asian Vegetables with Tofu and Coconut Milk:  Broccoli, Cauliflower, baby corn, snow peas, skitake mushrooms, Chinese eggplant, and tofu are finished with coconut milk, soy and oyster sauces, coconut milk, spices and herbs.