Beach Plum Chef of Cape Cod, Personal Chef and Event Services
Seafood Appetizers:
sea clam fritters w sea kelp and spices, served w citrus tartar
Sea Clam Fritters made w Stone Ground Flour, Kelp and Spices
Mini Swordfish Kebobs w Rosemary, Lemon, and Olive Oil Rub
Steamed Mussels and Littleneck Clams w Butter & Lemon
Bay Scallop w Citrus Mignonette, Served On Half Shell
Braised Stuffed Squid w Pine Nuts, Raisins and Spinach – On Skewers
Pan Seared Bay Scallop Kebob w Citrus Cucumber Sauce
Spicy Grilled Shrimp & Cherry Tomato Skewers
Shrimp w Spinach & Garlic Cream on Whole Wheat Crostini
Shrimp & Cucumber Dumpling w Sprouts, and Almond Sauce
Lobster Pastries w Organic Neufchatel Cheese and Fresh Herbs
Monkfish w Cilantro Dressing and Bibb Lettuce on Toasted Pita Points
Seafood Platters:
Boiled Tail-On Jumbo Shrimp Platter w Organic Cocktail Sauce
Mussels Steamed w Lemon Grass served w Organic Garlic Toasts
Steamed Littlenecks w Clarified Butter and Organic Cocktail Sauce
Over the Top:
The Great Lobster Platter as Appetizer Serves 30 Guests:
A Five Pound Lobster, Split and Oven Roasted
Stuffed w Sautéed Scallops and Roasted Wild Mushroom or Portobello & Garlic Butter Crostini for Dipping
Served w either: Thai lemon Grass, Ginger, Basil and Saffron Broth Or: A Light Cream Sauce w Dry Sherry
Soups:
Clam Chowder
Lobster Bisque
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menu copyright Beach Plum Chef of Cape Cod/ Massachusetts 2010
beachplumchef.com
Beach Plum Chef of Cape Cod Personal Chef and Event Services 
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