Beach Plum Chef of Cape Cod Personal Chef and Event Services

Beach Plum Chef of Cape Cod – A Personal Chef Service    beachplumchef.com

Specializing in Simplicity, Wellness and The Lighter Side of Fine Dining Dinner Party Service

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Corn and Bell Pepper Spicy Fritters – minced hot peppers, celery, shaved corn, herbs and spices – with vegan tartar sauce

Grilled Hen of the Woods Mushroom Skewer With Grilled Red Bell Pepper, Sesame Oil and Spices

Stuffed Mediterranean Mushrooms – organic raisin, sauteed greens, caramelized onion, garlic, toasted panko, parsley, toasted pine nuts, basil, oregano, sage

Vegan Puff Pastry with Mushroom Duxelles, Butternut Squash Puree with Nutmeg and Cinnamon, and Herbed Vegan Feta

Vegan Puff Pastry Pizza – sundried tomato sauce, vegan cheddar, sauteed zucchini and bell pepper strips with basil and oregano – olive oil, sea salt

Roasted Sweet Potato w Sesame & Green Onion on Skewers

Gaufrette Potato Chip with Herbed Vegan Feta

Quesadilla with Herbed Viva Feta and Sauteed Red Onion and Vegan Chipotle Mayo

Stuffed Baked Mini Bell Peppers with Sauteed Greens, Toasted Fennel Seed, Herbed Vegan Feta

Grilled Panini with Sourdough Pullman Bread, Vegan Cheddar, Roasted Cherry Tomato & Garlic Coulis

Japanese Udon Noodle Cups – whole wheat udon noodles tossed w sesame oil and carrot vinaigrette w fresh cilantro, carrot slivers, water chestnut, sautéed greens and cashew sauce. Served in Chinese Cups.

Vegan Dips, Crackers, Crudites

Lentil Rosemary Pate – French lentils simmered with rosemary, bay leaf, caramelized red onion, fresh shredded carrot, sea salt & black pepper – pureed into a dip. (Vegan)

Homemade Guacamole – ripe avocado, lime juice, red onion, jalapeno, fresh cilantro, aged balsamic vinegar, sea salt (Vegan)

Guacamole and Salsa Platter w Organic Blue Corn Chips (Vegan)

Vegetables, Crostini, and Herb Oil Dip: Fresh Radish, Organic Carrot, Olives, Basil Dipping Sauce, Garlic Crostini (Vegan)

Pastries:

Definition: Pate Brisée: savory pie dough made w butter, flour, salt and water.

Spinach, Ricotta and Toasted Pine Nut Pastries – in pate Brisée

Caramelized Onion and Goat Cheese Pastries – in pate Brisée

Apricot Jam and Goat Cheese Half Moon Pastries – in pate Brisée

Spinach, Marion Blue Cheese, Caramelized Onion and Leek Long Pastry in Pate Brisee – served on a wooden side board as a long pastry – cut per guest

Mini Popovers w Blue Cheese – served warm

Asian Vegetarian/Vegan Appetizers:                                                                  

Japanese Udon Noodle Cups – whole wheat udon noodles tossed w sesame oil and carrot vinaigrette w fresh cilantro, carrot slivers, water chestnut, sautéed greens and toasted peanut sauce (or almond sauce). Served cold in Chinese Cups. (Vegan)

Sesame/Peanut Udon Noodle Cups – udon noodles w carrot slivers, radish and seasonal, fresh cilantro, organic toasted peanut w sesame dressing

Ginger Soup – homemade ginger broth with tofu croûtons and small cut vegetables – served hot in chinese cups

Steamed Spring Rolls – chef’s choice of vegetables, sprouts and dipping sauce – wrapped in steamed rice dumpling paper

Spinach, Potato and Dill Frittata Squares – with roasted garlic and thyme

Vegetable and Herb Purees, and Dips  –

The following selections are served  w crackers, homemade lavash chips or homemade crostini:

Lentil Rosemary Pate – French lentils simmered with rosemary, bay leaf, caramelized red onion, fresh shredded carrot, sea salt & black pepper – pureed into a dip. (Vegan)

Homemade Guacamole – ripe avocado, lime juice, red onion, jalapeno, fresh cilantro, aged balsamic vinegar, sea salt (Vegan)

Guacamole and Salsa Platter w Organic Blue Corn Chips (Vegan)

Vegetables, Crostini, and Herb Oil Dip: Fresh Radish, Organic Carrot, Olives, Basil Dipping Sauce, Garlic Crostini (Vegan)

Hot Baked Spanish Cheese – drizzled w extra virgin olive oil, paprika, fresh thyme leaves and minced herbs – served w homemade sourdough garlic crostini

Fava Bean and EVO Spread w Whole Wheat Rosemary and Garlic Crostini (Vegan)

Homemade Garlic Hummus and Whole Wheat Lavash Chips w Tumeric and Sea Salt (Vegan)

Sweet Potato Hummus Topped w Toasted Pistachios – orange zest, toasted ground cumin, feta cheese, spices

Homemade Boursin (Boursin cheese spread is a mix of cream cheese, feta, garlic, and fresh herbs – sage, parsley, and thyme.)

White Bean Puree w Artichoke and Basil (Vegan)

Chickpea w Fresh Sweet Pea and Dill Dip (Beach Plum Chef Recipe) (Vegan)

Chickpea and Horseradish Dip – chickpeas pureed w horseradish, olive oil and spices (Beach Plum Chef Recipe) (Vegan)

Sweet Pea and Basil Dip – sweet peas, fresh basil, boiled yellow onion, olive oil and sea salt (Beach Plum Chef Recipe) Vegan

Chef Notes: *The majority of these appetizers are made with Beach Plum Chef Recipes – some of which are adapted, some are original.

The Sweet Potato Hummus Dip is from Chef Debra Paquette of Restaurant Zola in Nashville TN. All credit goes to her. 🙂

Menu Copyright Beach Plum Chef March 2012, All Rights Reserved.

Please do not reproduce without written permission.