Home Catering Menu Options

Hors D’oeuvres

Cold Selection

Caprese Skewers
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Balsamic Pears and Parmigiano Cheese Skewers
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Prosciutto and Melon
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Crostini with Olive Tapenade
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Bruschetta with Roast Kumato Tomato and Feta Cheese
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Figs Stuffed with Goat Cheese
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Smoked Salmon and Dill Goat Cheese Balls
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Green Tea and Sesame Seed Cones with Egg Salad Mousse and Caviar
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Ahi Tuna Tartar in a Pan Brioche Cup
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Assorted Sushi
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Lobster Crostini with Avocado Salsa
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Bruschetta topped with Cilantro Shrimp
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Cherry Tomato Stuffed with Tuna and Scallop Ceviche
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Pan Brioche with Rosemary Ham
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Grilled Mortadella with Ricotta Cheese and Pistacchio Mousse on Focaccia Bread
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Rolled Prosciutto with Arugula, Shaved Parmigiano Cheese and Fig Marmalade
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Canape with Duck, Prosciutto and Foie Gras
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Crostini with Lamb Medallion and Mint Mousse

Hot Selection

Beef Ragu and Pea Arancini
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Vol-au-Vent with Goat Cheese, Broccoli and Cured Salami
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Asparagus Wrapped with Cheddar Cheese, Ham and Phyllo Dough
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Mini Panzerotti with Chevre Arugula Mousse and Pineapple
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Oven Roasted Prunes Stuffed with Toasted Almonds and Wrapped with Prosciutto
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Crostini with Porcini Mushrooms, Sundried Tomato and Mozzarella Cheese
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Grilled Zucchini, Prosciutto and Gruviana Cheese Strudel
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Cantonese Spring Rolls
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Jalapeno and Rice Pattie
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Crostini with Grilled Zucchini, Yellow Tomato and Feta Cheese
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Shiitake Mushroom Cups with Roasted Red Peppers, Tortilla and Asiago Cheese Mousse
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Coconut Shrimp
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Grilled Shrimps with Cilantro and Mango Salsa
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Crostini with Clams and Toasted Pancetta
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Mini Crab Cake with Aioli Sauce
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Puff Pastry with Shrimp and Lobster Mousse
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Asian Scallops Wrapped with Pancetta
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Cajun Black Cod Tempura
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Cherry Stone Clams and Potato Gratin
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Breaded Lemon Oysters
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Veal and Beef Meatballs with Dijon Mustard Sauce
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Veal Tenderloin Skewer Wrapped with Sundried Tomato in a Honey Garlic and BBQ Sauce
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Greek Style Beef Tenderloin Skewer
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Herb and Almond Encrusted Beef Tenderloin Skewer
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Rosemary Breaded Lamb Skewer Dipped in a Mint Sauce
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Grilled Cajun Lamb Chop
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Grilled Lamb Sausage Wrapped with Grilled Mint Zucchini
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Chicken Parmigiana Skewer dipped in a Honey and BBQ Sauce
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Chicken and Scallion Patties Breaded with Spiced Panko
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Baked Chicken Strips Wrapped with Prosciutto and Phyllo Dough
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Pork Tenderloin Patties with Blueberry and Red Onion Marmalade

Chef’s Suggestions
A general guide to hors d’oeuvre:
4 pieces per guest for a short reception with dinner to follow immediately;
6-8 pieces per guest for a long reception with dinner to follow later;
8-12 pieces per guest for a reception or light dinner.

Koolini Bakery Desserts

tartellette di frutta
sweet tarts stuffed with vanilla custard topped with mixed berries and chocolate

barchette di stagione
sweet tarts stuffed with mascarpone custard topped with in season fruit

cigni al ciocolato
pastry puff swans stuffed with chocolate

bigne
pastry puff stuffed with chocolate custard and topped with dark chocolate

voul-au-vent alla fragole
pastry puff tarts stuffed with vanilla custard and topped with strawberries

cannoli siciliani
canolli stuffed with vanilla, chocolate or ricotta custard

piccoli cheesecake
mini ricotta and hazelnut cheesecake

crostatine alla crema di rhum
mini Italian pie filled with baked rum custard

friandis assortite
assorted homemade mini chocolate pieces

ALSO AVAILABLE:
-homemade baked cakes for any occasion
-assorted fruit platters

Salads

spinach salad
baby spinach, goat cheese, pears, bacon and pecans with a balsamic vinaigrette dressing

insalata caprese
tomatoes and fresh mozzarella cheese with basil, oregano and olive oil

insalata di radicchio rosso
radicchio salad with red onions, dried cranberries and a grilled chicken breast in an olive oil and balsamic vinegar dressing

baby field greens with spiced pecans and goat cheese

watercress with pink grapefruit

caesar salad
baby romaine hearts, homemade croutons and saved argentine parmesan

greek salad
feta, kalamata olives, bermuda onions, tomatoes and cucumbers

Soups

broccoli
carrot
roasted red pepper
minestrone
wedding soup

Antipasti

koolini antipasto platter
grilled eggplant, marinated porcini mushrooms, roasted red peppers, soppresata and bocconcini cheese

cheese and fruit platter
assorted cheeses, seasonal fruit and olive tapenade served with crostini

bruschetta
ripe roma tomatoes, bacon and avocado

carpaccio di manzo
beef carpaccio served on a bed of arugola salad and topped with shaved parmesan cheese in an olive oil and lemon dressing

antipasto di mare
shrimp, calamari, octopus and crab tossed with celery, carrots and olives in our lemon dressing

carpaccio di polipo
octopus carpaccio, capers and black olives on a bed of arugola salad with a lemon dressing

Carne

chicken scaloppine al vino bianco
sautéed with mixed mushrooms in a white wine sauce

veal scaloppine al vino bianco
sautéed with mixed mushrooms in a white wine sauce

chicken scaloppine petroniana
topped with asparagus and mozzarella cheese in a white wine sauce

veal scaloppine petroniana
topped with asparagus and mozzarella cheese in a white wine sauce

chicken parmigiana
breaded, topped with mozzarella cheese and tomato sauce

veal parmigiana
breaded, topped with mozzarella cheese and tomato sauce

pollo marinato all’aceto balsamico
roasted chicken breast marinated in balsamic vinaigrette, dijon mustard and fresh herbs

filetto di manzo in crosta
seared beef tenderloin encrusted in parmesan cheese with a port wine reduction

costoletto d’agnello alla scottadito
grilled lamb chops in a greek dressing

new york sirloin
12oz. charbroiled angus steak

Pesce

grilled lobster tails
brushed with butter and fresh lemon

filetto di halibut gratinato
breaded grilled halibut with a sun dried tomato sauce

filetto di orata in crosta
sautéed orange roughy encrusted in potatoes with a lemon and olive oil sauce

sea bass
sautéed in a zucchini crust

lemon perch
lightly breaded and panfried in a candied cherry tomato sauce

salmon
grilled or poached, in a bed of sautéed garlic spinach

Pasta

rigatoni bolognese
served with our fresh homemade meat sauce

lasagna
layers of homemade noodles served with besciamella and meat sauce

crespelle alla fiorentina
crepes stuffed with spinach and ricotta cheese. topped in a blush sauce

penne alla vodka
with pancetta, vodka and a blush sauce

rissoto
with porcini mushrooms

wild mushroom ravioli
with mascarpone and toasted pine nuts

create your own pasta