Grazing Tables

Grazing Tables

THESE SELECTIONS WILL BE PREPARED FOR A MINIMUM OF 50 GUESTS

ITALIAN MEZE

 

 

 

 

 

Assorted Charcuterie & Salumi: Sopressata, Prosciutto, Guanciale, Capacolla,

Salami, Bresaola, Pancetta, Porchetta.

 

Cured Fish: Sardines in Olive Oil and Local Chiles, Lardo Draped Cured Scallop with Pisto, Sardinian Lobster & Accoutrement, Chilled & Marinated Mussels and Clams.

 

Cheeses: A Tasting of Aged Parmesan, Marinated Mozarella Balls, Hand Pulled Mozzarella, Fresh Ricotta, Pecorino Romano, Whipped Mascarpone with Lavender and Local Honey.

 

Accoutrement: Marinated Sardinian Olives, Marcona Almonds with Olive Oil & Rosemary, Preserved Lemons, Assorted Jams, Marinated Figs, Focaccia, Bruschetta, Grilled Romaine with Caesar Dressings and Parmesan Tuiles.

 

Warm Bites: Meatballs & Summer Tomato Gravy, Mimi's Caccatore, Seasonal Fried Ravioli, Stromboli, Mini Calzones, Lasagna Rolls, Spaghetti Pie, Hot Italian and Sweet Italian Sausages.

SPECIFIC SELECTIONS (2-4) FROM EACH CATEGORY MAY BE TAILORED BY CLIENT PREFERENCE, SEASONALITY, AND CHEF DISCRETION

AMERICAN BBQ

 

 

 

 

 

Cheeses & "Charcuterie": Fried Pimento Cheese, Taste of American Cheddars, Colby Jack, Cherry-Bombs (A Pickled Chili Stuffed with Ham and Colby Jack Cheese), Baked Brie, House Made Bologna, Cured Country Ham, Smoked Ham.

 

Warm Bites: Cast Iron Cornbread, Stuffed Jalapenos Wrapped in House Bacon.

 

Accoutrement: Assorted BBQ Sauces, Honey Butter, Vinegar Basting Sauce, Homemade Slider Rolls, House Made New England Buttered Hot Dog Rolls, Broccoli Cole Slaw with Bacon and Pumpkin Seeds, Potato Salad, Watermelon Salad, Blue Ribbon Chili.

 

Classic BBQ: Pulled Pork, Brisket, Charred Ends & Fried Herbs, Baby Back and Spare Ribs, Braised Pork Belly, Angus Burgers, Brats.

SPECIFIC SELECTIONS (2-4) FROM EACH CATEGORY MAY BE TAILORED BY CLIENT PREFERENCE, SEASONALITY, AND CHEF DISCRETION

TASTE OF ASIA

 

 

 

 

 

Warm Bites: Okenmiyaki (A Japanese Style Pancake with Bacon, Shrimp, and Cabbage, Fried, and Topped with Sauces and Shaved Bonito), Vegetable, Shrimp, and Pork Dumplings with Sauces, Asian Skewered Beef, Beef Bulgogi Short Ribs, Build Your Own Ramen, 63 Degree Egg, Assorted Pickled and Fresh Vegetables.

 

Cold Salads: Fresh Seaweed Salad, Soba Noodle Bowls, Spicy Tuna Bowl, Tuna Poke with Wasabi Aioli.

 

Fish Preparations: An Assortment of Nigiri and Cured Fish, Using The Freshest And Highest Quality Fish Available From The Boston Market.

 

Assorted Sushi: Rolls of Your Choice Prepared for You as You Wish

SPECIFIC SELECTIONS (2-4) FROM EACH CATEGORY MAY BE TAILORED BY CLIENT PREFERENCE, SEASONALITY, AND CHEF DISCRETION

FIESTA MEXICANA

 

 

 

 

 

Quesos: Fresh Queso Fundito, Queso Oaxaca, Queso Fresco, Jalapeno Jam, House Made Sour Cream

 

De Mar: Camarones with Guajillo Chili and Garlic, Grilled Fish Tacos, Assorted Ceviches, Pescado de Veracruz, Banana Leaf Wrapped Cod.

 

Los Tacos: Fresh Corn Tortillas, Flour Tortillas, Fresh Pico di Gallo, House Made Guacamole, Garden Tomato Salsa, Garden Tomatillo Salsa, Pickled Vegetables, Garden Cilantro, Carnitas (Braised Pork Finished With Citrus), Carne Asada, Braised Chicken in Red or Green Salsa. Vegetarian Options Available Upon Seasonal Restriction.

 

Warm Dishes: Taco Dorados, Green and Red Rice, Frijoles Charros, Sopes, Papusas, Quesadillas with Squash Flowers, Tamales, Chile Rellenos, Roasted Jalapenos and Onions

 

Veduras y Frutas: Mezcal Glazed and Roasted Pineapple, Fresh Mango with Chili and Lime, Mexican Street Corn, Refried Beans, Nopal Cactus Salad, Marinated Cucumber Salad with Lime and Cilantro, Bowl of Pickled Vegetables

SPECIFIC SELECTIONS (2-4) FROM EACH CATEGORY MAY BE TAILORED BY CLIENT PREFERENCE, SEASONALITY, AND CHEF DISCRETION

MEDITERRANEAN MEZE

 

 

 

 

 

Dips: Creamy Hummus and Spanish Extra Virgin Olive Oil with Toasted Pine Nuts, Muhammara (A Spicy Red Pepper Emulsion), with Spanish EVOO and Garden Parsley, Babaganoush (A Creamy Eggplant Dip) Tzatziki (A Refreshing Cucumber Lemon Garlic Dip With Garden Dill), Roasted Garlic and Artichoke Spread.

 

Cold Salads: A Warm or Cold Tabbouleh Salad with Roasted Summer Vegetables, Cucumber Salad with Garden Tomatoes and Fresh Lime, Orzo with Spicy Coriander Vinaigrette and Feta, A Shaved Root Vegetable Salad, Kale Salad and Quinoa

 

Fish: Grilled and Chilled Octopus Prepared Three Different Ways: Harissa & Roasted Garlic, Fresh Herbs & Citrus, and Tahini Vinaigrette & Chickpeas. Mussels with Fire Roasted Garden Tomatoes and Grilled Sourdough. Whole Roasted Branzino with a Roasted Pepper Salsa or Chimichurri.

 

Accoutrement: House Made Grilled Pita, Lamb Fat Fried Crackers, Dolmas with Preserved Lemons, Raisins, Jasmine Rice, Spiced Nuts, Fresh Herbs, and Feta

SPECIFIC SELECTIONS (2-4) FROM EACH CATEGORY MAY BE TAILORED BY CLIENT PREFERENCE, SEASONALITY, AND CHEF DISCRETION

Cloud 9 Caterers

Contact

(802) 655-7370

33 Butler Dr.

So. Burlington, VT 05403

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Hours

Mon-Fri        9am-5pm

Copyright © 2020 Cloud 9 Caterers. All rights reserved.