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 Bloody Mary Granite

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

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  • Baby Spinach Salad with Roasted Beets, Shaved Fennel, Feta Cheese, Candied Citrus Peel, and Pistachio Vinaigrette
  • Smoky Caesar Salad
  • Baby Greens with Plum Slices, Cashews and Thyme Vinaigrette
  • Mixed Greens with Warm Walnut Crusted Goat Cheese, Pears and Citrus Vinaigrette
  • Spinach Salad with Cucumbers and Watermelon, Pistachios, Feta Lemon Vinaigrette
  • Arugula Salad with Blue Cheese, Caramelized Pecans and Dried Cherries
  • Chopped Romaine Lettuce with Bounty of Summer Vegetables, Buttermilk Herb Dressing
  • Baby Spinach Salad with Oyster Mushrooms, Bacon-Walnut Dressing
  • Farm Fresh Lettuce Greens with Heirloom Tomatoes, Mozzarella Pearls and Basil Vinaigrette (seasonal)



  • 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 Spiced Pepitas
  • Roasted Carrot Soup with Ginger
  • Sweet Potato and Corn Chowder
  • New England Clam Chowder


Above the Clouds Catering