Food Fetish Catering

bowls of rich new england clam chowder served with oyster crackers

1-1½ pound lobster per person boiled, split and served with drawn butter.

served with cocktail sauce

cherrystone clams and green-lip mussels all steamed and served with drawn butter.

creamy mashed potatoes with a horseradish accent

served with sweet and spicy butters

asparagus, baby squash, balsamic red onion, portabella mushrooms and baby zucchini all grilled and in a beautiful display

butter lettuce tossed with candied walnuts, pear tomatoes, shaved apples, roasted peppers and balsamic vinaigrette

served with sweet butter

served with vanilla ice cream

both carved in front of your guests, served with butterfly cut mini rolls

with honey balsamic

with yuzu mayo and cocktail sauce

with cilantro mustard

with tarragon and wine

polynesian cut short ribs in an apricot-soy marinade, grilled and served with a spicy apricot sauce.

juicy chicken breast, grilled and tossed with scallions, bean sprouts and savory teriyaki sauce.

hawaiian style fried rice with curry and pineapple.

mixed vegetables in a savory teriyaki sauce.

purple and white cabbage tossed with our special sauce and pineapple.

mixed greens tossed with roasted pepper, candied walnuts and caramelized onion. served with cilantro and citrus dressings.

sweet and soft.

pressed cuban sandwiches little sandwiches grilled and hand pressed in front of your guests.

with smoked mozzarella and caramelized figs.

tomato, eggplant, and arugula with fontina cheese. tomato, eggplant, and arugula with fontina cheese. (accompanied by pickle slices and marinated peppers)

bite sized tostada cups with spicy shrimp and tropical fruit salsa.

with honey balsamic.

tender chicken rolled with pasilla peppers, roasted and served with pico de gallo and salsa.

with black bean dip and sweet onion compote

with chantilly sauce

with arugula

with tropical cocktail salsa

served with cocktail sauce and lemon

and served on spicy asian greens with ponzu vinaigrette

served with cucumber raita

served with spicy ponzu

with mandarin enhanced teriyaki sauce

with homemade tortilla chips

with cilantro-ranch dip

hand made taquitos filled with a blend of seafood and served with salsa verde

served with pasilla chili sauce

creamy brie and figs grilled in a spinach tortilla, served with sweet onion compote

roasted and carved thin

cilantro marinated whitefish grilled and served with all the fixings

spicy pinto beans cooked in beer

leaf lettuces tossed with roasted corn, jicama, black beans, cheese, tortilla strips and cilantro ranch dressing

with peppers and onions

juicy chicken breasts marinated in cajun spices, grilled to perfection

shrimp, clams, crawfish and oysters simmering in a rich creole sauce with vegetables

vegetarian style

accompanied by assorted butters

cornmeal balls lightly golden- fried

with chantilly sauce

kosher hot dogs and bakery buns served with all the fixings

juicy grilled chicken breasts served with bbq, honey mustard and smoky pepper sauces

pork ribs marinated in our special sauce and served with brandied mushrooms and horseradish sauce

new potatoes, marinated in rosemary and roasted garlic, baked until golden, and tossed with our scallion mayonnaise sauce

asparagus, balsamic red onions, assorted peppers, eggplant, sweet potatoes and scallions in a striking display

baby greens tossed with candied walnuts, apples, cherry tomatoes and bleu cheese in a rich balsamic vinaigrette

old-fashioned deli-style

served with sweet butter and olive tapenade

assorted flavors served with a variety of fresh fruit and nut toppings; candy adornments and flavorful sauces

simmered in rich sauce and finished on the grill

cut nine ways with bbq sauce

with peppers and onions, served with rolls and condiments

traditional baked beans with a spicy twist

new potatoes, marinated in rosemary and roasted garlic, baked until golden, and tossed with our scallion mayonnaise sauce

old-fashioned deli-style

served with sweet butter

brownies, lemon bars, coconut bars, oreo cheesecake and more

lean duckling, roasted and tossed with a savory hoisin sauce, served on a mini noodle pancake

asian green beans blistered green beans in a spicy szechuan sauce

served warm

with peanut dipping sauce

filled with chinese chicken salad

classic marinated salmon with an asian twist, with chinese mustard sauce

large black forest mushrooms in a light garlic sauce served on a noodle pancake

lean roasted duckling with cilantro, bean sprouts, and savory hoisin sauce

grilled eggplant in a five-spice blend

with sausage

with rangoon crab salad

with spicy ponzu

with roasted pepper coulis

with mango chutney

with spinach and feta; served with cucumber yogurt sauce

with tuscan salsa verde on a garlic crisp

with orange chutney

with dried cherries

with duck and white bean salad

with rosemary tzatziki

with wild mushroom slaw

with smoked mozzarella

with mascarpone and fig spread on crisp

with spicy remoulade rouge

with smoked salmon mousse, lemon, dill and capers

with garlic aioli

with wild mushrooms, brie and roasted garlic

with sour tangerine dipping sauce

with thai dressing and exotic herbs

with guacamole

with tropical mango salad

phyllo pastry cups filled with a truffle custard and baked

filled with goat cheese mousse and bruschetta salsa

teriyaki marinated duck breast, roasted and sliced, then served in a butterfly bun with radish sprouts and hoisin

cucumber cups filled with chilled crab cocktail and topped with horseradish mayo

chinese rice pancake topped with black mushroom in garlic sauce

won ton meets sushi when ground chicken is rolled into nori sheets and sautéed, and sliced into pinwheels; served with wasabi mayo

flaky mediterranean style pastry cup filled with shrimp and moroccan salsa

thinly sliced filet mignon on garlic crisps, topped with tuscan salsa verde

fresh seafood blend in a bite size cake with smoked chili aioli

asian style house cured salmon served on a cucumber gallette with cilantro mustard

with parsley

with hot mustard

with onion mojo

with arugula

with hot peppers and parsley

with hot peppers and parsley

with cippoline onions

with arugula

with olives and lemon

tossed with julienne vegetables, enoki mushrooms and sprouts

ginger-ponzu vinaigrette

halibut is marinated in spicy asian condiment and roasted to perfection

served with yin-yang sauces: sweet plum and hot-sour tangerine

served with a black mushroom sauce and wasabi horseradish cream

with soy accented cream

with garlic sauce

greens, tuna, olives, potatoes, and lemon in an aged sherry vinaigrette.

sauteed in olive oil and finished in an aged sherry vinegar reduction.

meatballs in a broth of peppers, olive oil, pine nuts, parsley, mint, and garlic.

in olive oil with anchovies and roasted garlic cloves.

pressed sandwiches assortment of ham, 3 cheese, and lemon chicken toasted in a sandwich press and served in bite sized shapes.

traditional spanish casserole with shrimp, sausage, chicken, seafood, olives and saffron rice; served with garden salad and bread.

with balsamico glaze

with chopped tomatoes and onions in a bed of arugula

marinated in garlic and grilled

some meats can also be done milanesa style

with tomato sauce

with vinaigrette

sliced sirloin steak

leg of lamb

pork sausage

pork ribs

chicken breast, drumsticks, and thighs wrapped in bacon

mini pastry puffs filled with a blend of goat cheese, basil and sun dried tomato.

leaves of endive filled with smoked salmon mousse.

thinly sliced beef on cocktail rye with horseradish mayo and crispy onions.

baby greens tossed in a dijon vinaigrette dressing.

carved at the buffet and served with bourguignon gravy and horseradish cream.

fish and seafood in saffron broth

israeli couscous, tri colored orzo, baby garbanzos and yellow split peas in a flavorful broth with herbs.

creamy potatoes pureed with roasted garlic.

mixed seasonal garden vegetables steamed and seasoned.

breadbasket with artisan breads and sweet butter.

toasted baguette crisps topped with olive tapenade

with smoked mozzarella

lamb chops, roasted & carved, served with tuscan salsa verde

with basil cream, parmesan and truffle oil

with roma tomatoes

our humus is pureed with roasted garlic and served with fresh pita

a rich puree of roasted eggplants served with crisps for dipping

filled with spinach and feta cheese

fresh oregano, cucumber, roma tomato, bulgarian feta cheese, kalamata olive, artichoke hearts in red wine vinaigrette

whole chicken is marinated in lemon, sherry and herbs

studded with rosemary and garlic, then rubbed with moroccan herbs and spices, carved on display

fresh tuna loin seared with fresh cracked pepper and served with capers, egg, olives, and dijon-tarragon sauce

homemade ratatouille is rolled into thin crepes and topped with red pepper coulis

this special rice shaped pasta is sautéed with olives, peppers, tomatoes, anchovies and saffron

sautéed with olive oil and garlic

filled with olive bread, rosemary bread, and foccacia

hand made taquitos filled with marinated chicken and served with salsa verde

served with sweet chipotle dipping sauce

with guacamole and pico de gallo

grilled, marinated chicken breast

with a smoky adobo rub

masa, roasted corn, and chile baked in a large pan

with greens, corn, black beans, queso fresco, salsa vinaigrette and tortilla strips