Beach Plum Chef of Cape Cod, Personal Chef and Catering Services/ Seafood Appetizers
Seafood Passed Appetizers, Platters and Soups:
Beach Plum Chef Notes: As always – all sauces, rubs and marinades are house-made – and do not contain additives.
Most of the following appetizers are passed or station appetizers.
Plated appetizers which are intended for seated dining are offered separately – when we pick out your entrees.
Sea Clam Fritters made w Chickpea Flour, Kelp, Portuguese Hot Peppers, and Spices – served on a bed of sauteed garlic mustard greens
Grilled marinated Swordfish and Zucchini Mini Kebobs – rosemary infused olive oil, fresh herbs, lemon, garlic
Mussels Steamed w Lemongrass, Cilantro, and Lime Juice – Served w Sweet Pea Lime Juice Sauce (no dairy – house specialty)
Thai Seafood Cocktail – Shrimp, Spicy Squid, and Seared Sea Scallop. Served as a “cocktail” – or plated – on Matchstick Beet, Carrot and Chinese Cabbage Slaw w Lime-Ginger Vinaigrette and Fried Lemongrass and Cilantro Garnish
Beer Steamed Mussels – Sam Adams Beer, and Classic Court Bouillion – Served w Iggy’s Sourdough Crusty French Bread
Smoked Salmon Crisps – smoked salmon, shallot, lemon zest, chive, creme fraiche – served on black sesame seed tuile
Grilled Spicy Marinated Squid Skewers – olive oil, garlic, red pepper, garlic, spices – finished w grated lime
Seared Tuna w Toasted Sesame & Wasabe Crust – Served w Citrus Cucumber Sauce
Pan Seared Sea Scallop w Organic Corn Coulis and Sunflower Sprouts
Bay Scallop w Champagne Mignonette Served Cold on Half Shell
Fresh Salmon Cakes Sautéed in Organic Coconut Oil, Served w Avocado Lime Tartar
Jonas Crab Cake w Spicy Chipotle Dipping Sauce – Served Wrapped in Boston Lettuce Bundle
Jumbo Shrimp Cocktail w Asian Beet Slaw, Fresh Avocado, Lime Vinaigrette and Organic House-Made Cocktail Sauce
Shrimp & Spinach Terrine w House-Made Crostini – Shrimp Sautéed w Chopped Greens, Caramelized Onion, Neufachatel Cheese & Spices
Rice Paper Dumpling w Spicy Shrimp, Cucumber and Avocado – Served w Mirin/Soy Ginger Sauce
Japanese Udon Noodle Cups w Lemon Shrimp and Sea Scallop and Ginger Carrot Vinaigrette – Served in Chinese Cups
Lobster Pastry Bites in Pâte Brisée (butter pastry) w Organic Neufchatel Cream Cheese, Fresh Thyme and Spices
Boiled Tail-On Jumbo Shrimp Platter w House-Made Organic Cocktail Sauce – shrimp cooked w bay leaf, peppercorn, onion and sea salt – the old fashioned way.
Steamed Mussels and Littleneck Clams served w Court Bouillon, Clarified Butter and Lemon Slices
Mussels Steamed w Lemon Grass and White Wine Served w Asparagus
Steamed Littlenecks w Clarified Butter and Organic Cocktail Sauce
The Great Stuffed Lobster Platter/ Serves 30 Guests as an Appetizer:
Served either Thai Style or Old Yankee w Cream and Dry Sherry
After cooking the lobster is split, meat is removed and mixed with the tamale and lobster juices, sautéed dayboat sea scallop, shitake mushroom and Portobello mushroom slivers
Served With Choice of: Thai Lemon Grass, Ginger, Cilantro, and Lime Leaf Broth w Fresh Lime Juice
Or: A Light Cream Sauce w Dry Sherry
Fish and Crustacean Soups:
Beach Plum Chef’s Clam and White Fish Chowder – court bouillon w ground quahogs, white fish, yellow potato, sweet corn, onion, caramelized shallot, fresh thyme and dill, finished w white wine and heavy cream
Fresh Bay Scallop Chowder w Sweet Corn (fall/seasonal)
Thai Spicy Ginger Broth with Local White Fish and Squid, Vegetables, Whole Leaf Organic Spinach and Sea Greens
Lobster Bisque – made the old fashioned French style – with lobster stock reduced w Calvados.
Bouillabaisse – homemade fish stock, littleneck clams, mussels, seabass (presented as small whole fish), Jonas crab, and shrimp- in a light tomato saffron broth with fresh herbs, small cut vegetables and greens (seabass is available after July 4th on Cape Cod)
Definitions: “Day Boat” Sea Scallop – a “dayboat” is a local boat that returns with its catch within one day of harvesting the scallops – makes for the freshest fish.
Menu Copyright Beach Plum Chef of Cape Cod 2010 – 2012. All rights reserved.
A personal chef service specializing in simplicity, wellness and the lighter side of fine-dining.