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Cold Appetizers

Shrimp Cocktail - Large 16-20 ct. Prawn Shrimp Peeled, Deveined and Boiled in White Wine, Brandy, Thyme and Peppercorn, Served Chilled with Homemade Cocktail Sauce

Crab and Shrimp Dip with Assorted Crackers and Breads

Snow Crab Claws Served with Homemade Cocktail Sauce and Dijon Mayo

Whole Smoked Salmon - Norwegian Salmon Sliced Thin and Served with Whipped Cream Cheese, Chopped Onion, and Capers Served with Assorted Crackers and Bread Basket

Smoked Salmon Rosettes – Salmon Slices Rolled with Cream Cheese and Onion, Garnished with Dill and Capers

Shrimp Ceviche Cups – Baby Shrimp with Cilantro, Plum Tomatoes and Lime Juice Served in a Torte Shell

Filet Gorgonzola Bites – Seasoned Filet on top of a House Waffle Chip with Sweet Roasted Pepper and a Gorgonzola Sauce

Spicy Chicken Cups – Cilantro Marinated Chicken Tossed with our Homemade Salsa and Stuffed with Havarti Cheese

Cheese Platter - including Imported Sharp Cheddar, Aged Provolone, Havarti or Gouda Cheese Cubes and Soft Garlic and Herb Cheese Spread, Served with Assorted European Crackers

Cheese Terrine - Sun Dried Tomato, Herb Soft Cheese and Pesto, Served with Assorted Crackers

Tri Color Cheese Stuffed Tortellini Tossed with Homemade Basil Pesto, Served on Skewers

Tuscan White Bean Dip with Garlic, Lemon and Rosemary with Pita Bread Points

Antipasto Platter - Imported Genoa Salami, Italian Sweet Ham, Sliced Provolone, Black Olives, Green Olives, Sun Dried Tomatoes, Petite Dill Pickles, Pepperoncini Peppers and Artichoke Hearts

Cherry Tomatoes Filled with Italian Eggplant Relish - Eggplant, Olives, Tuna, Olive Oil, Green Beans, Capers, Red Onion and Italian Parsley

Cherry Tomatoes Stuffed with Homemade Ham Salad

Pinwheel Sandwiches - Smoked Turkey with Monterey Jack, Ham & Swiss on Rye and Genoa Salami on Wheat, All Mixed with Herb Cream Cheese Rolled in Flat Bread and Sliced to Bite Size Portion


Fresh Mozzarella Skewers with Grape Tomato and Fresh Basil, Drizzled with Italian Vinaigrette Dressing

Grilled Vegetable Platter - Red and Green Bell Peppers, Zucchini, Roma Tomatoes, Eggplant, and Portabella Mushroom Lightly Marinated and Char Grilled, Served with Tarragon Raspberry Dip (Fennel or Asparagus included when in season)

Bruschetta - Assortment of Toppings, All Served on Ciabatta Bread Toasted with Garlic and Olive Oil

Fresh Mozzarella with Roma Tomato and Basil

Smoked Salmon with Goat Cheese and Herbs

Eggplant with Roasted Red Pepper

Artichoke with Romano Cheese and Lemon

Black Olive Compote

Other seasonal chef’s selections

Tuscan Bread Spoons - Fontina Cheese with Black Olives, Basil, Parsley, Capers and Roasted Red Peppers

Phyllo Cups in Three Colors Filled with Artichoke and Jalapeno with Cheese, Smoked Goat Cheese with Olives and Bleu Cheese with Bacon

Seasonal Fresh Fruit Platter with California Strawberries, Hawaiian Pineapple, and California Grapes

Fresh Fruit Skewers Served with Strawberry Yogurt Dipping Sauce

Vegetables En Cru – Broccoli, Cauliflower, Carrots, Celery, and Tomatoes Served with Ranch Dip

Caviar Platters Served Elegantly with Bone & Horn Serving Spoons, Blini, Sour Cream, Capers, Egg Whites and Yolks



Download our entire menu right here . . . http://www.aprivateaffaircatering.com/menu_a_private_affair.pdfA Private Affair Catering Menu Items

To book an event contact Chef John at chefjohn@aprivateaffaircatering.com