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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
Menu for Food Fetish Catering provided by Allmenus.com
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