Appetizers, Salads and Soups


  • Sashimi Salmon & Tuna Tower with Olive Tapenade, Capers, Quail Egg and Petite Frisee Salad
  • Thai Steamed Mussels with Coconut and Lemongrass
  • Crispy Tuna Sushi Roll with Mango Relish
  • Seared Foie Gras, Gewuerztraminer Jelly, Poached Cherries in a Clove Balsamic Reduction, Brioche
  • Marinated Baby Vegetables with Granny Smith Apple and Pistachios, Roasted Poblano Vinaigrette
  • Lobster Medallions on Baby Greens with Mango Slices and Vanilla Vinaigrette

Many of the hors d'oeuvres can be presented as appetizers

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  • Frisee Salad with Caramelized Onion Dressing and Parsnip Chips
  • Green Asparagus and Hearts of Palm Salad with Roasted Peppers
  • Grilled Caesar Salad
  • Baby Greens with Plum Slices, Cashews and Thyme Vinaigrette
  • Mixed Greens with Warm Walnut Crusted Goat Cheese, Pears and Lemon Vinaigrette
  • Thai Snow Pea Salad with Spiced Coconut Flakes on Chinese Cabbage
  • Arugula Salad with Blue Cheese, Caramelized Pecans and Dried Cherries
  • Asian Vegetable Slaw
  • Baby Spinach Salad with Oyster Mushrooms, Bacon and Walnut Dressing



  • Chilled White Asparagus Soup
  • 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
  • New England Clam Chowder


Above the Clouds Catering