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Updated May 20, 2019

Please note that anything from our Weekly Dinner Menu would also be available.

Asparagus Wrapped in Prosciutto with Boursin

Asparagus wrapped in Prosciutto with a balsamic Glaze

Asparagus Wrapped in Prosciutto drizzled with a Lemon Mustard Aioli

Fried Pickles with Spicy Mayo

Fried Oyster with a Tartar Sauce

Honey Sesame Grilled Asian Wings

Caprese Skewers with Balsamic Glaze

Watermelon, Feta and Mint Skewers with Balsamic

Buffalo Cauliflower Bites served with a Celery Blue Cheese Dip

Crab Cakes with a Lemon Caper Tartar Dollop

Shrimp Wrapped in Bacon with Parmigiano-Reggiano and a Banana Pepper Sliver

Gazpacho Shooters: Traditional Gazpacho, Watermelon Gazpacho, Potato Leek

Goat Cheese Truffles: Pistachio, pesto, caramelized onion and bacon, toasted pecan and cranberry

Drunken Pimento with Chimichurri on Lavash

Mini Swiss Burgers with Confit Mushroom

Seared Scallops and Bacon Jam

Bacon Wrapped Scallops with Sriracha Aioli

Mini Baja Shrimp Tacos with Avocado Crema

Chicken Wontons with Sweet and Spicy Chili Sauce

Mini Ahi Tuna Poke Bowls with avocado, in a ginger soy crushed pepper and green onion dressing garnished with toasted sesame seeds

Smoke Salmon with a Caper Aioli on Crostini

Mini Confit Chicken Taco with Slaw

Polenta with Smoked Tomato Sauce

Vegan Tacos in a Lettuce Wrap

Balsamic Agave Roasted Brussel Sprout Poppers

Ceviche Spoons (the fish varies from stripe bass, shrimp, scallop (you name it!) with lime, avocado, scallion tomatoes and jalapeño

Mac and Cheese Bites

Roasted Pork Tenderloin with a Carrot Purée

Blackened Swordfish with Mango and Papaya Salsa

Deviled Eggs Station

Deviled Egg with Fried Oyster and Crispy Capers and a Lemon Wasabi Filler

Deviled Egg with Pancetta and Chives

Deviled Eggs with Tri-Tobiko Topper with Wasabi

Deviled Egg with Avocado Bacon Filler with Tomato

Charcuterie and Cheese Station

Charcuterie Station with an assortment of meats, cheeses and dips served with breads and crackers, as well as nuts, apricots, olives and cornichons, blanched asparagus and seasonal vegetables.