New World Catering & Food Boutique

Standard Food Samplings

SPINACH AND ARTICHOKE DIP a cream style dip served warm with sliced baguettes

ASSORTED LAVOSH PLATTER: smoked turkey & brie; sirloin w/ caramelized onions; grilled vegetable & goat cheese

VEGETARIAN QUESADILLAS: (cheddar, corn & black bean; yellow tomato, fresh mozzarella & slivered basil)

CHICKEN TRIO (choose 3) skewered pieces of ginger teriyaki, mandarin orange, Italian herb, or blackened with a three (3) citrus sauce (Meyers, Key Lime and Orange Zest)

VEGETARIAN TABLE - Vegetable Anti Pasto with grilled yellow squash, zucchini, eggplant, yellow & red peppers, Portobello mushrooms, artichoke hearts, shaved Reggiano Parmigiano, Bocancini, (prosciutto and pepperoni by request), Fresh fruit skewers with blueberry yogurt, Assorted breads, Roquefort stuffed Grapes with walnuts, Bread Sticks, Balsamic reduction with oven dried tomatoes and artichoke hearts, Sun dried tomato cheese tort, Double pesto cheese tort

FARMER’S MARKET VEGETABLE DISPLAY and abundance of fresh selected vegetables, grilled vegetable skewers, and whole bite sized vegetables with a selection of chimmichurri sauce and sun dried tomato aioli.

SUN DRIED TOMATO and PESTO torts with flatbreads

BAKED BRIE with walnuts, brown sugar and your choice of apples, blueberries or pears.

THREE AMIGOS – Guacamole, black bean and roasted corn, and artichoke salsa with tri color chips

FRESH VEGETABLE CRUDITE with dipping sauce (choose one)

bleu cheese & scallion, sun dried tomato aioli, creamy herb, or hummus

2 oz of Gazpacho

Gourmet Cheese Display: Baked Brie, sun dried tomato tort, double pesto tort, and Roquefort grapes rolled in walnuts with sliced breads and flatbreads

Menu Creations for Halloween Theme

Chicken "Fingers"

Bearing an uncanny resemblance to the real thing, these chicken fingers may just claw their way off the buffet table by themselves.

Chicken Lady Fingers with Romanian Romesco Dipping Sauce

Spicy Bat Wings

(chicken wings with general tsao sauce with sesame seeds)

Frankenstein’s Ribs (BBQ ribs cut in bite sizes)

Adam's Ribs

Decayed Corpse with chips and tomato and artichoke dip (bloody mary salsa), “guttsamole” = guacamole

Corpse 2002

Scary Cerebrum

When it comes to the creepy-eats contest, you'll rule as the Emperor of Icky with this delightfully gruesome little number. Though it looks dreadful, it actually tastes great -- thanks to the lively lemon and ginger flavors that spice up the rich, sweet shrimp.

Scary Cerebrum

Witch's Hat Calzones

Pepperoni, mozzarella, parmessan and cream cheese

Witch's Hat Calzones

Oozing Brie

Baked brie gets the sinister treatment with a topping of "guts" made of sun-dried tomatoes, basil, and onions.

Oozing Brie

Fruit Punch with floating hand for children

Brains on a half skull (potato skins stuffed with spaghetti and tomato sauce with parmigian cheese

Toasted Pumpkin seeds

Snake bites (Beef sirloin) with a count Dracula sauce (gazpacho) served with skewers

Moldy (bleu cheese) Nachos with bleu cheese, caramelized onions, pecans with sweet potato chips

Spicy Nuts and Olives

The Cobb Web layered dip with refried beans, guacamole, salsa,

shredded cheddar, sour cream, and black olives with tri color tortilla chips

Chicken fingers with honey mustard and BBQ Sauce

DESSERT STATION:

Caramel Apples, candy apples, carrot cake, pumpkin squares, assorted pick-up desserts, cotton candy, bobbing for apples

Halloween Drink Features

Black Martini Ingredients:

3 1/2 oz gin or vodka

· 1/2 oz blackberry brandy or black raspberry liqueur (Chambord)

· lemon twist or black olive for garnish

Preparation:

Pour the ingredients into a cocktail shaker with ice.

Shake well.

Strain into a chilled cocktail glass or serve on the rocks in an old-fashioned glass.

Garnish with a lemon twist or black olive.

Red Brick Tavern Witches Brew

2 oz. mixed pineapple and cranberry juice
2 oz. 7-Up
1 1/4 oz. shot Malibu Coconut Rum

Instructions:

1. Mix juices and 7-Up in a highball glass.
2. Pour shot down the side of the glass right before drinking.

The Blood Sucker Cocktail

1 1/2 oz. Bacardi "0"
1/2 oz. cointreau
2 oz. pineapple juice
1 Tbs. strawberry or raspberry puree

Instructions:

1. In a shaker with ice pour rum, cointreau and juice.
2. Shake and pour into a rocks glass.
3. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir. Yummy!

Bloody Brain Shooter

1 1/4 oz. strawberry vodka such as Stoli
1/8 oz. Rose's lime juice
3/4 oz. Bailey's Irish Cream
splash of grenadine

Instructions:

1. Chill vodka for better smoothness.
2. Add vodka and lime juice to a shaker, shake and strain into a shot glass.
3. Using a straw, dip some Bailey's Irish Cream into the shot. Once you submerge the straw into the Bailey's put your finger on top of the straw to hold the Bailey's in the straw. Dip the straw tip into the vodka and slowly release your top finger. The Bailey's will curdle a little bit due to the lime juice and you should be able to make strands of Bailey's.
4. Repeat the straw/Bailey's process to build a "brain" in the shot glass.
5. Add a splash of grenadine to the concoction to add the 'blood' to the mix. Down the hatch as a shot.

Zombie Cocktail

1 oz. apricot brandy
1 oz. light rum
1 oz. dark or Jamaican rum
1 oz. lime juice
2 dashes grenadine
orange juice
1 oz. Bacardi 151 rum

Instructions:

1. Mix light and dark rum and brandy in a cocktail shaker, add lime juice and grenadine.
2. Shake well and strain into a highball glass filled with cracked ice.
3. Fill glass with orange juice but leave enough room to float the 151 on top.
4. Garnish with a cherry and orange slice.

Autumn Colors Cocktail

1 1/4 oz. vodka
3/4 oz. pomegranate liqueur
1/2 cup sweet ice tea
1/4 tsp. grated orange zest

Instructions:

1. Place all ingredients into a shaker, shake.
2. Pour over ice in a glass and garnish with a lime.