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Capers Catering                    Email:           Phone: 781-279-5100

Capers Catering

Autumn Seated Dinner

Autumn Seated Dinner
Passed Hors D’Ouevres
Wonton Crisp, Sesame Ginger Tuna Tartar, Wasabi Creme
House-Cured Sake Salmon, Cucumber Round, Dill
Prosciutto Wrapped Shrimp, Pineapple Glaze
Rachel’s Great Grandmother’s Swedish Meatball
Miniature Sheppard’s Pie, Star Pastry Crust
Autumn Turkey Slider, Cranberry Aioli
Native Corn Fritter, Chipotle Remoulade
Butternut Squash Pancake, Pear Compote

Amuse Bouche
Artichoke Heart with Goat Cheese Foam

First Course
Gazpacho, Baby Romaine Hearts, Purple Beet, Manchego Cheese, Marcona Almonds
      Citrus Vinaigrette

Second Course
Seared Diver Scallop, Lemon Herb Risotto, Shaved Fennel

Limoncello “Smoothie”
      Candied Lemon Twist

Third Course
Nicoise Inspired Duet of Beef Tenderloin and Seared Ahi Tuna
      Red Bliss Potato Pave, Petite Haricot Vert Bundle
      Garnished with Sprinkled Hard Boiled Egg, Dressed with a Caper and Pink Peppercorn Vinaigrette

Fourth Course
Cheese Board: Midnight Moon, Aged Gouda, Humboldt Fog &Affinois
      With Honeycomb and Fig Preserves

Wedding Cake