Above The Clouds

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This page was included to provide you with two things:  
First, a list of some of the items we have prepared in the past. 
Second, to show the variety of dishes that can comprise a menu for you and your guests to enjoy. 
 
Please, do not consider this a complete list. We are always expanding our library and will work with you to custom design your menu or dish.
 Hors d'oeuvres:
 
-Bruschetta (tomatoes and basil on toasted bread)
-Calamares Rellenos (Stuffed Squid)
-Cantaloupe Melon Soup "Shooter"
-Cherry Tomatoes with Mozzarella and Basil
-Crispy Purses filled with Mascarpone Cheese and Fig
-Cucumber Slices with Herbed Boursin Cheese
-Marinated Olives
-Melon Balls Wrapped in Prosciutto
-Melon Gazpacho Shooters
-Miniature Croissants filled with Blue Cheese and Walnuts
-Miniature Croissants filled with Ham
-Olive Tapenade with Goat Cheese on Baguette
-Phylo Dough Cups with Citrus Salsa
-Pita Triangle with Humus and Zatar
-Puff Pastry Crisps with Sun Dried Tomatoes
-Roasted Red Pepper and Feta Cheese Mousse on Flatbread
-Shucked Oysters with Champagne Mignonette
-Vegetable Crudites with Dip
 
Appetizer:
 
Many of the "Hors d'oeuvres" can be presented as "Appetizers"
 
 
Soups:
 
-Cream of Tomato Soup with Parmesan Crisps
-Curried Red Lentil Soup with Papadum Crackers
-Jerusalem Artichoke Soup with Wild Mushrooms and Saffron Cream
-Mexican Black Bean Soup
-Parsnip and Celery Root Soup with Truffle Oil
-Pumpkin Soup with Chestnuts and Chanterelles Mushrooms
-Roasted Carrot Soup with Ginger
-Sweet Potato and Corn Chowder
-Chilled Cherry Soup with Ginger Yogurt
-Chilled Rhubarb and Buttermilk Soup
-Chilled Cucumber and Avocado Soup
 
Salads:
 
-Frisee Salad with Caramelized Onion Dressing and Parsnip Chips
-Green Asparagus and Hearts of Palm Salad with Roasted Peppers
- Grilled Ceasar Salad
-Lobster Medallions on Baby Greens with Mango Slices and Vanilla Vinaigrette
-Mixed Baby Greens with Walnut Crusted Goat Cheese
-Thai Snow Pea Salad with Spiced Coconut and Chinese Cabbage
-Arugula Salad with Blue Cheese, Caramelized Pecans and Pear Slices

Entrees:

 

-Chicken Roulade with Proscuitto and Basil

-Rabbit Wrapped in Applewood Smoked Bacon And Cabernet Rabbit Reduction

-Roulade of Duck with Foie Gras, Port Wine Glaze with Quince

-Roasted Beef Tenderloin

-Black Bass Fillet With Mushroom Barley, Carrots, And Green Pea Sauce

-Broiled Salmon With Maple Mustard Glaze

-Cedar Plank Salmon And Scallops With Pineapple Rhubarb Salsa

-Scup Fillet And Calamari With Shitake Wonton And Dill Sauce

-Smoky Catfish With Kumquat Sauce And Sweet And Sour Fennel

-Tangerine Marinated Black Sea Bass With Acorn Squash Sauce And Spaetzle, Savoy Cabbage

 

Vegetarian:

 

-Almond and Spinach Triangle with Acorn Squash Sauce

-Arancini (crispy risotto balls stuffed with mozzarella cheese)

-Butternut Squash in Hazelnut Crust with Grape Salsa

-Crispy Gingered Tofu Wontons with Sweet and Sour Sauce

-Falafel  (crispy garbanzo bean balls) with Tzatziki Sauce

-Lemon and Parmesan Crusted Fennel

-Puff Pastry Triangles w/ Feta, Swiss Chard and Pepper Puree

-Thai Vegetables with Tofu in Coconut Milk

 

 

Vegetables:

 

-Braised Fennel and Cannellini Beans

-Green Bean Bundles, Broiled  Tomatoes, and Cauliflower

-Grilled Asparagus and Green Onions

-Grilled Miniature Eggplants

-Mixed Baby Vegetables

-Roasted Root Vegetables

-Roulade of Romaine Lettuce with Caramelized Onions

-Sauteed Baby Bok Choy

-Savoy Cabbage and Acorn Squash

-Slow Roasted Roma Tomatoes with Cannellini Beans

-Spiced Green Beans and Carrots

-Saffron Braised Leeks

 

Starch:

 

-Basmati Rice Cakes
-Bulghur with Walnuts
-Celery Root Mashed Potatoes
-Creamy Polenta
-Fresh Gnocchi with Sage and Butter
-Mashed Rosemary Potatoes
-Moroccan Cous Cous (with raisins, pine nuts and peppers)
-Orzo Pasta with Slow Roasted Tomatoes
-Polenta Triangle
-Risotto (too many ways to list them all)
-Spaetzle
-Traditional Potatoes au Gratin
-White Potato and Sweet Potato Pave (thinly sliced and baked)
 

 

Desserts:

 

-Frozen soufflé With Grand Marnier
-Nougat Parfait (frozen with caramelized and crushed almonds)
-Cinnamon Parfait (frozen) with Red Wine Poached Pears
-Profiteroles with Chocolate Sauce
-Chocolate Ganache Tarts with Caramel
-Fruit Tarts with Pastry Cream
-White And Dark Chocolate Mousse
-Crème brulee

-Caramel Flan

-Trio of Desserts - Chocolate Pot-de-Crème  , Cappuccino - Semifreddo, and Hazelnut Tartlet