Beach Plum Chef of Cape Cod – A Personal Chef Service beachplumchef.com
Specializing in Simplicity, Wellness and The Lighter Side of Fine Dining
Note: Plated Appetizers, or Courses, Are Not Listed Here – and are selected with the client after an entree is determined.
“Plated Course” – means first or second course on your dinner menu (vs. passed appetizers which are for your social hour and are brought to you by a server, or set out on trays so that guests may help themselves.)
Beach Plum Chef Vegetarian and Vegan Appetizers – Passed Appetizers, Dips and Stations:
Mushroom Skewer – roasted mini Portobello mushrooms cooked w olive oil, garlic, black pepper and red wine (Vegan)
Stuffed Mediterranean Mushrooms – finely chopped mushroom, organic raisin, caramelized onion, garlic, bread crumb, fresh parsley, toasted pine nuts, ground sunflower seed, white wine (can be made vegan)
Roasted Sweet Potato w Sesame & Green Onion on Skewers (Vegan)*
Roasted Red Beet, Marinated Mandarin Orange and Frisee Skewers
Roasted Fennel and Artichoke Heart Skewer w Lemon Fennel Dressing (Vegan)
Grilled Marinated Eggplant, Zucchini and Cherry Tomato Skewers (Vegan)
Marinated Green Bean Platter – with olive oil, aged balsamic vinegar, spices and sea salt (Vegan)
Spinach, Potato and Dill Frittata Squares – with roasted garlic and thyme
Homemade Pizza Squares:
Pizza Squares – organic tomato sauce (house made w low acid tomatos), yellow bell pepper strips, fresh basil, oregano, fresh mozzarella on homemade stoneground organic wheat dough
Pizza Squares – basil sauce, thin zucchini, red bell pepper, fresh mozzarella
Vegan Pizza Squares – organic wheat crust, homemade tomato sauce, roasted bell pepper, thin zucchini rounds, caramelized onion and dried oregano
Or request your own pizza topping combinations.
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
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.