Great Taste Catering
Great Taste Catering
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Great Taste Catering
Great Taste Catering
Appetizer Menu
  • Mini potato latkes w/ smoked salmon, thin red onion, lemon dill creamed cheese
  • Grilled lamb chops w/ an almond mint pesto
  • Belgium endive leaves filled w/a blue cheese, pecans and apricot smear
  • Spiced Moroccan-style shrimp
  • Parmesan pita crisps w/ roasted garlic hummus
  • Blue claw crab cakes w/ a chive and caper sauce
  • Seared beef tenderloin w/a mustard-horseradish sauce , watercress, shaved regiano on a thin sliced baguette
  • Baked spinach spanakopitas
  • Mini goat cheese tarts w/ a tomato coulis
  • Fresh mozzarella and cherry tomato tartlets w/ an infused basil oil
  • Scallion and red pepper stuffed mushroom finished w/ regiano cheese
  • Mini potato latkes w/ a pear and cranberry sauce
  • Crostinis topped w/ a Nicoise olive topanade
  • Crostinis topped w/a white bean and walnut pesto
  • Stuffed mushrooms w/aged jack cheese and red bell peppers
  • Sweet red pepper and goat cheese stuffed mushrooms
  • Proscuitto wrapped tiger shrimp w/a saffron aioli
  • Grilled eggplant roulade w/ goat cheese, oven dried tomatoes , and an infused basil oil
  • Crisp pumpernickel squares w/ a dill crème fraiche, Norwegian smoked salmon , and thin sliced tomatoes
  • Baked clams
  • Grilled eggplant and Proscuitto roulades w/goat cheese
  • Proscuitto wrapped tiger shrimp
  • Mini potato cakes topped with crème fraise and caviar
  • Smoked salmon mouse in crisp Belgium endive
  • Pan seared foie gras toast with a apple chutney
  • Mini crab cakes homemade tartar sauce
  • Mini shrimp cakes with a spicy tomato aioli
  • Small baked brie and apple en cruet
  • Grilled asparagus wrapped w/ Proscuitto topped w/ a saffron aioli
  • Crostini topped w/a baby artichoke and roasted garlic spread
  • Mango tuna tar tar w/ thin sliced avocado topped w/ spicy chive aioli in a mini tart cup
  • Cilantro garlic shrimp salad in butter lettuce cups
  • Baked manila clams finished w/ a lime tartar sauce
  • Crisp yucca chips topped w/ a spicy mango salsa
  • Coconut shrimp w/a wasabi cocktail sauce
  • Spicy grilled shrimp skewers w/ a papaya mint relish
  • Blackened ahi w/ a soy mustard sauce served on a sesame lavash
  • Teriyaki chicken skewers w/ fresh pineapple
  • Teriyaki beef skewers w/ cherry tomatoes
  • Jumbo sea scallops wrapped w/ Applewood smoked bacon and topped w/ grilled mango
  • Ahi and avocado tar tar served w/ marinated cucumbers and fresh daikon root.
  • Grilled swordfish skewers topped w lemon cilantro vinaigrette
  • Baked apricot, goat cheese phyllo pockets
  • • Brown sugar grilled pine apples
  • grilled summer vegetable platter w/ dipping sauce
  • Marinated skirt steak skewers w/ fresh cherry tomatoes
  • Fried corn fritters w/ a honey mustard aioli
  • Pumpkin and wild leek tartlet w/ truffle oil and fresh sage.
  • Baked polenta squares topped w/ oven dried tomato and creamy gorgonzola cheese
  • Grilled French cut lamb chops w/ a port wine reduction
  • Mini camembert ,walnut and apple brioche
  • Artichoke and spinach bruschetta
  • Roasted butternut squash tart w/ goat cheese and a cranberry coulis.
Josh Jackson | Head Chef