Sandstone Catering

glazed bacon on gorgonzola polenta squares

with citrus salad and cajun spiced aioli

with pesto, sun dried tomatoes, proscuitto and gorgonzola

with nuoc mam dipping sauce

with wakame salad on crispy wontons

with port reduction and volcanic red salt

with spicy garlic crostini and roasted tomatoes

with sevruga caviar and honey-lime vinaigrette

with nutmeg scented custard and fresh tarragon

with caramelized lobster

stuffed with boursin and wrapped with french crepes

with honey brie and cinnamon apples

with cucumber salad and peanut sauce

with orange-sesame marmalade

stuffed with whipped goat cheese and turkish figs

with crumbled stilton and toasted pine nuts

assorted miniature french delights

with sweet chili sauce- beef, pork or chicken

with mango chili sauce

with roasted corn salsa and chipotle cream

on crispy zucchini pancakes with citrus-buttermilk

with four corners pulled pork

wrapped with pesto, saga blue and proscuitto in phyllo dough

artisan cheeses, pates, terrines and tapenades

poached lightly in a blend of spices, chilled. served with a trio of sauces

carrots, cucumbers, celery, broccoli and tomatoes

asparagus, snow peas, carrots, peppers, cauliflower. etc

with chipotle toast points

triple cream french brie topped with seasonal fruits and nuts

osetra, sevruga, and salmon roe with buck wheat belliniâ??s

oysters, shrimp, crab claws and mussels with sauces

trout, salmon, mackerel, mussels and whiting

with crispy parmesan bubble bread

italian meats, cheeses, vegetables, and olives with ciabatta

fresh country rolls, and trio of traditional sauces

spanakopita, figs with proscuitto, hummus, and fresh pita

california rolls, spicy tuna, spider rolls, ebi, unagi, and sashimi

pan seared to order with various regional sauces

with brandy and citrus

with cucumber aspic, and remoulade

jumbo shrimp with tasso and grilled corn over boursin grits

fresh mozzarella, heirloom tomatoes and balsamic reduction

""rattlesnake"" bean salsa, pico de gallo, chipotle corn

on potato-leek pancakes and apple chutney

asian dumplings, portabella hand rolls, stuffed vegetables

vegetable dumplings, shrimp shu mai, satay and spring rolls

with apple-mint chutney and rosemary pan gravy

with tomatoes, eggplant, walnuts and calamata olives

with sweet onions, peppers and tomatoes

with sun dried cherry demi glace and truffle oil

with campfire baked beans, smoked corn souffle

with shiitake crepes and miso shooters

with a tangerine-sesame marmalade

confit stuffed crepes, pan seared margret and smoked cassoulet

with grilled onion sauce, fried sage leaves and chipotle mole

with caramelized onion toast, grilled plums and tawny port reduction

with apricot cornbread stuffing and honey molasses barbeque sauce

with braised red cabbage and apple slaw

with goat cheese hazelnut stuffing and honey-thyme glaze

stuffed with spinach, sun-dried tomatoes, pine nuts and gorgonzola

with macintosh apple mash and clove-merlot reduction

with braised peaches and vidalia onion relish

with spicy kim chee and cilantro-ginger pancakes

with mint, ginger, chilies, sesame oil and red curry

with plantains, coconut milk, jalapenos, caribbean spices

with smoked corn puree, black bean salad and spicy pepper jelly

with avocado, chipotle, cilantro, lime, tequila and honey

with caramelized root vegetables and cinnamon au jus

roasted and served with a trio of southern regional sauces

with truffle mac and cheese, grilled onions and apple cider reduction

with pecan bourbon glaze and citrus salad

with chipotle creme fraiche and tomato confit

with cajun remoulade

traditional ""french style"" mediterranean fish, seafood and fresh herbs in a rich tomato-saffron stock

with spicy crab and parmesan au gratin crust

with tempura lobster tails

with thai coconut chili sauce

with heirloom tomato ragout and balsamic reduction

with fresh seafood, chicken and sausage baked in a saffron rice

with lobster au jus and chanterelles

with seared fois gras and summer truffles

with pancetta, roasted corn and anasazi beans

with tasso pan gravy and frangelica butter

with lobster pesto and sun-dried tomato scampi butter

with plantain mash and black bean puree

with crab and asparagus au gratin

with sun dried cranberry-apple chutney

with black truffle demi glace

with coconut milk, cilantro and crushed peanuts

with olives, tomatoes, capers and roasted peppers

stuffed chicken with turkish figs and hazelnuts

with tasso ham, spinach and okra

with sun dried tomatoes, pesto, gorgonzola in a porcini cream sauce

with mango-papaya salad and coconut-chili glaze

with chipotle mole and tomatillo salsa

with frontier baked beans and big sky pan gravy

stuffed with pecan corn bread stuffing and andouille gravy

with chanterelles, caramelized shallots and fingerling potatoes

with braised leeks accented with a port demi-glace

with proscuitto, fresh oregano, roasted garlic and rich veal stock

with apple cider reduction

with rosemary- port demi glace

with hawaiian big eye tuna sashimi

with tobacco onions and sautéed portabella mushrooms

with stewed tomatoes and veal stock

with shrimp etouffee and fire roasted peppers

stuffed tenderloin with pork, veal, pine nuts, spinach and truffles

tenderloin topped with wild mushroom duxelle and baked in puff pastry

with coconut red curry sauce, carrot-ginger salad, crushed peanuts and cilantro oil

served with smoked au jus and cumin scented vegetables

with honey roasted shallots and merlot reduction

with porcini mushrooms, pancetta and fresh herbs

with truffles, chanterelles and morels served with creamed salsify

with roasted tomatoes, eggplant, apricots and walnuts

braised tomatoes, roasted garlic, peppers, spices and veal stock

stuffed with garlic feta, cous cous and finished with an eggplant puree

wrapped with asparagus, pesto, and sun dried tomatoes tapenades

with chilies, cilantro, mint, sesame oil and ginger

steamed asian vegetables, cilantro, pineapple and peanuts

with chipotle cream and grilled onion sauce

with ponzu sauce and steamed baby bok choy

with apples and camembert served with grilled fennel

with mascarpone, spinach, tomatoes, garlic and white asparagus

with steamed vegetables served with a vietnamese nuoc mam sauce

with spanakopita and yogurt cucumber dressing

with spaghettini of vegetables finished with a roasted tomato puree

with balsamic vegetables and apple slaw

with calamata-cucumber salad, and pan seared figs

with green papaya salad and mango-chili sauce

with espresso creme aglaise and raspberry coulis

with hazelnut praline and trio of fruit sauce

with pan seared ginger cake

with grand mariner foam

with grilled pear and cinnamon ice cream

with warm banana compote and caramel

with fresh raspberries and blackberries

with coconut rum sauce

with tahitian vanilla bean and mint infused berries, crispy tuile cookies

chocolate, vanilla, green tea, raspberry-mango, mocha, ginger, etc

lemon sponge cake with creamy custard, fresh fruits and whipped cream

with crumbled pistachio and french vanilla ice cream

with fresh orange zest, whipped cream and raspberries

with bavarian cream in a crispy pie shell accented with apricot glaze

stuffed with tapioca finished with a chambord reduction

key lime. pumpkin, peach , apple, strawberry-rhubarb, sweet potato, raspberry

carrot, chocolate, red velvet, apple spice, angel food, sour cream, or cheesecakes

with a trio of cream cheeses, sliced tomatoes, onion and capers with assorted bagels

with caramelized apples and vermont maple syrup

egg beaters frittata with assorted vegetables and grafton cheddar, eggs benedict, eggs florentine, or french omelette with brie and fresh herbs

with sun dried cranberries, feta cheese, toasted pine nuts with balsamic vinaigrette

with maple walnuts, sliced apples, grafton cheddar and smoked bacon vinaigrette

with mango, macadamia nuts, hearts of palm, and crispy wontons tossed with caramelized pineapple curry dressing

with white anchovies, herb croutons, shaved parmesan-reggiano tossed with a traditional roasted garlic caesar dressing

with vietnamese dipping sauce

with heirloom tomatoes, red onions accented with olive oil and basil

with penne pasta tossed with asparagus, sun dried tomatoes, roasted peppers in a pesto cream sauce

with cellophane noodles, spicy cucumbers, cilantro, coconut milk and curry crowned with crushed peanuts

with sauteed vegetables and brown rice

with boursin grits topped with grilled corn, louisiana tasso, cajun stewed tomatoes and demi glace

with low country succotash, rice and chipotle aioli

southwestern turkey wrap, roasted beef on german pretzel bread, honey ham and gruyere on whole wheat

with tropical fruit chutney

with southern cole slaw, black eyed peas and homemade corn bread

with strawberries

vietnamese spring rolls or korean dumplings, asian slaw, shrimp panang curry or thai beef salad, chicken and beef sate with spicy peanut sauce, ginger scented vegetables, and cellophane noodles or st

bruschetta or antipasto, fresh mozzarella with heirloom tomatoes, fried calamari or mediterranean steamed mussels, arugula salad or caesar salad, chef prepared pastas, veal saltimbocca or tuscan roast

spanakopita, hummus with crispy pita chips, olive bar with regional varieties, cucumber and feta salad with heirloom tomatoes, grilled armenian lamb (or beef) kabobs or braised moroccan lamb(or beef)

salsa bar, black bean and roasted corn cakes, four corners sage chicken, fire roasted skirt steak with smoked au jus, southwestern sweet potato hash and cast iron corn bread

conch fritters with vanilla rum sauce, cuban mango and black bean salad with scotch bonnet glaze, grilled jamaican jerked chicken or curry mahi mahi with plantains, dominican braised pork or grilled s

field green salad with roasted peppers, crispy onions, blue cheese, smoked bacon and maple walnuts, pan seared wild king salmon with bourbon glaze or montana rainbow trout with lemon, capers and chard

california rolls, vietnamese spring rolls with shrimp, spicy tuna rolls with sambal orek, spider rolls (soft shell crab), unagi (eel) rolls, shrimp tempura rolls with avocado. sashimi: salmon, tuna, y

1/4lb maine lobster or alaskan king crab legs, shellfish pail: steamer clams, mussels and shrimp. roasted corn on the cob, august field green salad, zucchini and smoked gouda casserole, crispy hush puppies

steamed oyster table, sweet shrimp boil with kielbasa and corn, southern style slaw, roasted sweet potatoes, pecan green beans, cheddar biscuits and hush puppies