The Inspired Gourmet





                                                                                                                              

Sample Menus




Ap
petizers

Hot 

 

Herb and garlic marinated shrimp- shrimp marinated in a spicy garlic, skewered and grilled to perfection

 

Stuffed garlic mushrooms with prosciutto- a tender mushroom cap stuffed with breadcrumbs and accented with a slice of prosciutto

 

Romas and Goats- tender vine-ripe tomatoes filled with a goat cheese and topped with a pesto drizzle

 

Prosciutto-wrapped shrimp- a tiger prawn wrapped in prosciutto with a hint of rosemary

 

Red pepper and Boursin tarts- roasted red pepper accented with a creamy herb cheese on puff pastry

 

Grilled swordfish on ginger-jalapeno rice cakes- a chili lime marinated swordfish atop a crispy cake finished with a cilantro aioli

 

Creamy sautéed wild mushrooms with toast- assorted wild mushrooms in a cream and Marsala reduction served on toasted baguettes

 

Chicken Satay skewers with a spicy peanut dipping sauce- skewered pieces of breast meat with a spicy Thai peanut sauce


Fried artichokes with a chipotle ranch sauce- lightly breaded and fried artichoke hearts with a tangy but slightly sweet sauce

 

Roasted garlic mushrooms with blue cheese- tender crimini mushrooms marinated and baked in a garlic sauce and mixed with creamy blue cheese

 

Crispy asparagus straws- tender asparagus wrapped in prosciutto and baked in a crispy phyllo dough crust

 

Baked Brie with cherries and roasted pecans- a baked brie filled with dried cherries and roasted pecans wrapped in a puff pastry shell and served with baguette slices

 

Cruisin crab dip with root vegetable chips- a spicy crab dip served with garlic croutons

 

Blue cheese stuffed polenta bites with bacon and a red pepper aioli- a bite size cheese filled cup topped with bacon and a red pepper aioli

 

Beef Rolls with a scallion-soy dipping sauce- beef rolled with crisp scallions and peppers and topped with a slightly sweet scallion-soy sauce

 

 

Cold

 

Ceasar Salad Prosciutto Rolls- fresh romaine tossed with a classic caesar dressing and croutons wrapped in prosciutto for a stunning presentation.

 

Caprese Bites- Tomatoes layered with fresh Bocchini mozarella, basil and a light vinaigrette.

Ahi tuna and avocado tartare-  a delicate blend of seared ahi with creamy chunks of avocado atop a crispy sesame wonton triangle

 

Roast beef and arugula crostini with olive-red pepper relish- a medium rare roast beef atop a crisp baguette with goat cheese and finished with a red pepper relish

 

Herbed Chicken-Chutney salad on lettuce leaves-  a slightly sweet chicken salad atop a crisp lettuce leaf

 

Parmesan baskets with fennel-spiced prawns- a basket of baked parmesan filled with a citrus mesclun salad and topped with a fennel spiced prawn

 

Mango shrimp spring rolls with dipping sauce- a combination of shrimp, mango and rice-stick noodles wrapped in a rice paper and served with a dipping sauce

 

Endive with smoked salmon and herbed cream cheese- crisp endive spears topped with a herbed cheese and smoked salmon

 

Roasted shrimp with artichokes and fennel- artichoke leaves cradle shrimp stacked on top of marinated fennel and topped with a crumbled feta

 

Brochettes of tri-color tortellini and bocchini- pesto marinated tortellini with a bocchini ball

 

Mojo chicken and black beans in corn tortilla cups- diced chicken and beans with a cilantro mojo marinade in crispy tortilla cups

 

Rosemary Shrimp with mint pesto-  grilled shrimp with a mint pesto presented on a rosemary skewer

 

Fruit and cheese display- an elegant display of both domestic and imported cheeses with seasonal fruit and crackers

 

Herbed shrimp dip with pitas- a blend of shrimp and  herbs in a creamy dip served with crisp lemon herb pita chips

 

Crudités with blue cheese pecan dip- assorted in season vegetables with a creamy blue cheese dip

 

Feta pepper dip and sesame breadsticks- a creamy dip with a bit of a zip served with sesame encrusted breadsticks

 

Black and White Hummus with pita crisps- a black bean and traditional hummus with cilantro-jalapeno pita crisps

 

Assorted olives and nuts trays- a variety of Mediterranean olives paired with Fire-n-Spice nuts


Sample Menus


Tuscany

 

Penne with tomatoes, Kalmata olives and two cheeses

 

Sun-dried tomato and basil bread-strips


Mesclun Salad with feta, red peppers, cucumbers and Italian vinaigrette



Elegant Seafood

 

Salmon Phyllo Pillows with Spinach–dill sauce

 

Saffron Orzo with asparagus and peppers


Iceberg Wedge salad with blue cheese, crumbled bacon and chives


Sophisticated Chicken

 

Chicken Valdostana with Prosciutto and Fontina in a Sun-dried tomato cream

 

Buttered Fusilli with parmesan shavings

 

Classic Caesar Salad with sourdough croutons


Meat Lover's

Rib Eye steaks with peppers and gorgonzola butter


Garlic Mashed Potatoes

Prosciutto wrapped Asparagus bundles

Spinach Salad with Candied Pecans, Blue Cheese,  grapes and red onion




Asian Fusion

Glazed Halibut with a Ginger Butter sauce

Coconut- Curry Basmati Rice

Sugar snap peas with toasted sesame oil and chives

Garden Salad with Chili-Garlic Shrimp



Steak Night

Pan Roasted Filet Mignon with shallot-bacon beurre blanc sauce


Garlic Mashed Potatoes

 

Green beans with red peppers and pine nuts


Spinach Salad with warm feta-shallot dressing and Applewood smoked bacon

 

Italian Fresco


Prosciutto-Wrapped Figs with Gorgonzola and Walnuts


Chicken Breasts with Fennel-Mustard Butter and Radicchio


Orzo Salad with Heirloom Tomatoes and Herbs


Grilled to Perfection

Grilled Sea Bass with Walnut crumb crust and lemon-dill sauce

Herb risotto

Grilled seasonal vegetables

Mesclun salad with grilled veggies, cous-cous and balsamic vinaigrette


Eco-Chic Buffet

Grilled Flatbreads with Caramelized onions, sausage and Manchego cheese

Artichoke, cherry tomato and feta salad

Artichoke-Pesto Crostini



Classy Chicken

Brie-stuffed chicken breasts with herb breadcrumbs

Rosemary roasted red bliss potatoes


Sauteed Summer Squash with Roasted Peppers



Stunning Seafood

Salmon Pillows with Dijon Cream

 

Saffron Orzo with spring vegetables

Green beans with red peppers and pine nuts


Hearts of Palm Salad with Prawns and Mango

 

 

All items on appetizer and sample menus can be made in any combination that suits your taste.  



The Inspired Gourmet
760.672.8868
mandyb0404@gmail.com

 
Website Builder