The Hungry Hen :: Gourmet Catering in the Berkshires, Sample Menus

FALL – WINTER MENUS

Passed Hors d’oeuvre

Cheese Gougers

Salmon Tartar on Homemade Potato Chips

First Course

Caramelized Onion Tart with Goat Cheese

Main Course

Veau en Daube

Classic French Stew with quenelles, sautéed mushrooms, green Sicilian and Kalamata olives

Spaetzle with buttered breadcrumbs

Seasonal sautéed green vegetables

Dessert

Classic English Trifle

Layers of Passion Fruit Curd, Crème Anglaise, Genoise and Berry Jam and Mixed Berries

FALL – WINTER MENUS

Passed Hors d’oeuvre

Homemade Gravlax

on pepper toast with sweet mustard sauce

Lump Meat Crab Cakes with sherry aioli

First Course

Roasted organic Beets and Pears with toasted walnuts and local chevre

Main Course

Braised Short Ribs with a red wine reduction

Mashed Potatoes

fresh grated horseradish cream

Green Vegetable Saute

Dessert

Profiteroles with Coffee Ice Cream

SPRING - SUMMER MENUS

Hors d’oeuvre

Tuna Tartare on Homemade Potato Chips

sashimi grade tuna, lemon oil, chives, minced shallots and grey salt
Beef Tenderloin with Star Anise Sauce on Toast Rounds

First Course

Soupe de Poisson

classic French soup of rich and dark seafood stock, fennel, tomatoes, Pernod and saffron, baguette crouton and rouille

Main Course

Santacafe Chicken

marinated in olive oil, garlic and thyme, seared crisp in black skillets and finished in the oven with white and green asparagus, sliced shitake mushrooms and green Bamboo Rice

Dessert

Mixed Berry Pavlovas

Individual meringues, mixed seasonal berries, fresh whipped cream and Triple Raspberry Sauce

SPRING - SUMMER MENUS

Hors d’oeuvre

Mini Lobster Rolls

pure and simple lobster meat, diced celery, mayonnaise and lemon juice on homemade brioche

“The Mini Cheeseburger” Handsdown winner! A juicy two bite grilled brisket burger, cheese, ketchup and dill chip on a sesame bun

First Course

Mixed Beet and Chevre Napoleons

red and yellow beet rounds between fresh herbed chevre dressed with fresh orange and balsamic reduction

Main Course

Grilled Baby Lamb Chops

marinated in olive oil and herbs and grilled to a tender, rare and moist delight with

Four Pea Salad

sugar snap peas, snow peas, fresh green peas, pea shoots and torn basil all tossed with a light tarragon mustard vinaigrette
Roasted Fingerling Potatoes

simple, earthy and crusty

Dessert

Not Just Coconut Cake

coconut syrup soaked white cake layers, coconut custard, coconut butter cream with toasted coconut

Autumn Dinner

Hors d’oeuvre

Lump Meat Crab Cakes with Sherry Aioli

Carpaccio of Beef with Star Anise Sauce

First Course

Napoleon of Smoked Salmon Mousse

Main Course

Flying Pigs Farm Loin of Pork Roast with a Rich Pork Gravy
Horseradish Apple Sauce,
Roasted Potatoes, Creamed Spinach
Sautéed Cherry Tomatoes

Dessert

Knobby New York Apple cake with caramel sauce and whipped cream

Outdoor Summer Menu

Four Stationary Tables During Cocktails

Zucchini and Feta Tart
&
Onion Tart with Mustard and Fennel
each cut into bite-size squares

Joe’s Legendary Guacamole with Tortilla Chips

Crudite with Caramelized Onion Dip

Sweet and Savory Spiced Nuts

Homemade Savory Cheddar Cheese Crackers

Buffet

Roast Chicken with Lemon and Olives
fresh lemon and garlic roasted chicken thighs with black olives

Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette
grilled zucchini , red & yellow bell peppers, fresh lime juice, sliced basil
heirloom tomatoes and mozzarella

Watermelon, Feta and Arugula Salad with Balsamic Glaze

Farro, Radicchio and Roasted Beet Salad
with diced red onion, Italian parsley, sherry vinegar and olive oil

Italian Caponata
a sweet and sour array of eggplant, olives, celery, capers and tomatoes

Dessert

Assorted cookies, cupcakes and a small faux birthday cake

Hors d’oeuvre

Miniature Cheese Burgers: a tiny 2 bite version of a favorite comfort food

Roasted Fillet of Beef with Star Anise Sauce on Toast Points

Carpaccio of Beef with Star Anise Sauce on Toast Points

Pulled Pork in Blue Corn Cups with Sour Cream

Oven Baked and Brown Sugar Coated Sweet Bacon

Grilled Black Forest Ham and Swiss Cheese Panini: Triangle shaped 2 bite sandwiches.

Prosciutto-Wrapped Mellon Balls

Classic Chicken Salad Finger Sandwiches rolled in Toasted Almonds

Breast of Duck Tartlets with Apricot Glaze

Sashimi Grade Tuna Tartar on Homemade Potato Chips

Shrimp Thai Spring Rolls with Dipping Sauce

Classic Chinatown Shrimp Toast with Black Sesame Seeds

Fried Scallops with Homemade Tartar Sauce

House Cured Gravlax on Pepper Toast with Sweet Mustard Sauce

Caviar Beggars’ Purses with Crème Fraiche

Lump Meat Crab Cakes with Sherry Aioli

Shitake & Cremini Mushrooms with Shallots in Handmade Toast Cups.

Homemade Guacamole with Hand Sliced Potato Chips

Parmesan & Gruyere Cheese Beignets

Vegetable Thai Spring Rolls with Dipping Sauce

Better Than Mom’s Deviled Eggs

Stationary Tables

Fruit & Cheese

Pate’s & Cheeses ranging from creamy Chevres & savory Blues to sharp Cheddars & soft Bries paired with Seasonal Fruits, Assorted Crackers & Toasts

Finger Foods

Crustless Spinach Quiche, Steamed Shumi with Dipping Sauce, Salmon Mousse in Phyllo Cups, Roasted Vegetable & Cheese Quesadillas & Assorted Spiced Nuts and Olives

Salsas, Dips & Spreads

Homemade Guacamole, Roasted Red Pepper Spread, Olive Tapenades, Baba Ganoush , Caramelized Onion Dip, Artichoke Dip with an Assortment of Crudités, Chips, Pitas & Toasts