Patricia Blake Catering: Food is our passion. Catering to you is our business.




	HORS D'OEUVRES & CANAPÉS *FISH & SHELL FISH OFFERINGS* Wasabi Key Lime Crab Salad Sassy Sweet Crab scented with Fresh Key Lime Juice, a touch of Wasabi & Mayonnaise, presented in Cucumber Tuile Seared Scallop & Mango Sate Lightly Grilled North Atlantic Sea Scallops presented on Bamboo Skewers nestled within a Spicy Mango Ginger Ceviche Cocktail Honey Mustard Barbeque Shrimp Wrapped in Mica Thin Prosciutto dusted with Cracked Black Pepper lightly glazed with our Barbeque Glaze Lobster Roll Fresh Maine Lobster, a Touch of Celery, Onion, Basil and (of course) Hellman's Mayonnaise, presented within a Butter-Grilled Top Split Soft Roll Pacific Rim Shrimp Shumai Delicate Rice Wrappers filled with Shrimp, Vegetable Brunoise & Cilantro accompanied with an Orange Sake Soy Dipping Glaze Avocado Ahi Cognac & Soy Seared Ahi Tuna placed upon a Petite Crispy Japanese Rice Cake finished with an Avocado Concaise scented with Cilantro, Citrus & Cracked Black Pepper Lemon Thyme Sangria Poached Salmon Petite Medallions of Atlantic Salmon delicately poached in a Chardonnay-laced Sangria, balanced upon Lemon-Thyme flecked Warm Crostini with A Dollop of Aioli Caribbean Conch A Classic Hush Puppy of Fresh Grilled Corn & Sweet Conch scented with Bahaman Spices & Key Lime Juice served with a Spicy Remoulade Lobster Tartlet Petite Puff Pastry Shell filled with Butter Poached Lobster nicely embellished with Sweet Shallots, Artichoke & Tarragon *POULTRY & MEAT OFFERINGS* Harissa Poultry Panini Compressed Layers of Fresh Basil, Harissa, Poultry & Ciabatta Bread served chilled & embellished with an Heirloom Tomato Concaise Toasted Cumin Seed Encrusted Lamb Toasted Cumin Seed & Fresh Mint Seasoned Morsels of Lamb accompanied with a Delicate Citrus Mascarpone with a Touch of House-Made Curry Tarragon Tenderloin Medium Rare Medallions of Tarragon-incrusted Tenderloin served on Gorgonzola Croustades adorned with Fresh Fig White Balsamic Salsa Prosciutto Wrapped Poultry Skeins Skeins of Poultry, Lemon Zest, Summer Sage & Manchego Cheese wrapped with Prosciutto, accompanied with a Madeira-scented Pear Sauce for dipping Grilled Duckling Breast Sate Orange Zest, Cassis & White Balsamic Marinated Breast of Duckling slowly grilled, thinly sliced, skewered & accompanied with an Asian-inspired Chive Ginger Glazing Grafton Grill Petite Warm Triangles of Vermont Smoked Grafton Cheddar Grilled Cheese with Crisp Bacon & Heirloom Tomato, drizzled with a Chipotle Maple Mustard Glaze Barbeque! Slowly Braised Pork, hand pulled & combined with Rick's Café of Chagrin Falls Outrageous BBQ Sauce! Nestled Between Miniature Parker House Roll with a Dollop of Creamy Coleslaw Argentinean Chimichurri Poultry Boneless Bite-Size Breast of Chicken seared & simmered in White Wine & Herbs accompanied with a Classic Chimichurri Sauce for Dipping Filet Fajitas Black Angus Tenderloin lightly infused with Herbs & Hard Spice seared upon the grill, wrapped within Flour Tortilla with Manchego Cheese, Salsa & Micro Cilantro Leaves *GARDEN GATHERINGS & FROMAGE OFFERINGS* Roasted Golden Beet Salsa & Sheep's Milk Golden Beets roasted with Herbs, Chardonnay & a touch of Lemon served on Crispy Grilled Flat Bread, adorned with Sheep's Milk Cheese and a drizzle of Meyer Lemon Syrup Ravioli Lianna House-made Creamy Ricotta & Sweet Basil Filled Petite Handkerchiefs served on skewer with Heirloom Green Zebra Tomato Marinara for Dipping Grilled Asparagus Spooles Succulent Asparagus, Herbal Confetti, Lemon Zest & Organic Cream Cheese wrapped in Wafer-Thin Cucumber with a Dollop of Wasabi Aioli Grafton Cheddar Cheese Puffs The Finest of Vermont's Cheddars combined with Basil, a touch of Onion & Aioli presented warm & amber brown on thin Buttered Bread Rounds Parmesan Pressed Puff Pastry Leaves Embellished with a Trilogy of Culinary Creativity Heirloom Tomato Salsa, Micro Green Salad & Crème Fraiche Garden Harvest Asian Spring Rolls Fresh-shaved Garden Vegetables marinated with Citrus Zest, Rice Wine Vinegar, & Asian Herbs, encompassed within Rice Wrapper & offered with a Japanese Miso Dipping Sauce Roasted Roma Tomato "Burger" Slowly Roasted Medallions of Roma Tomatoes drizzled with EVO & Cracked Black Pepper, served warm with Melted Old Chatham New York Cheese & Basil Ketchup *STATIONARY HORS D'OEUVRES* Chilled Colossal Shrimp These are "Two-Bite-Size" Gulf Coast Shrimp offered with Classic Cocktail Sauce, Mignonette & Lemons Artisan Vermont Cheeses A Potpourri Of Blues, Cheddars & Triple Cream Cheeses accompanied with Bright Berries, Chutney, Crackers & Baguette Grilled House-Made Flat Breads & Tortillas Chili Lime, Toasted Cumin Cilantro Flatbreads & Tri Color Tortilla Chips presented with Roasted Tomato Salsa, Chipotle Cream & Guacamole House-Made Potato Chips Lightly Seasoned with Cider Vinegar, Sea Salt & accompanied with a Boursin Cheese Dipping Sauce PBC Dutch Garden Crudités A Potpourri of Select Garden Gatherings presented in a Dutch Garden Fashion accompanied with a Trilogy of our Fabulous Dipping Sauces CONSOMMÉS, BISQUES & SOUPS Chilled Asparagus Soup with Timbale of Crab & Avocado Creamy Spring Onion Soup Sautéed Scallions, Leeks, Fennel, White Wine & Cream finished with Buttermilk & Creamy Goat Cheese Pea Consommé with Mint Delicate Broth of Sweet Peas drizzled with Olive Oil garnished with Roasted Macadamia Nuts & Pea Shoots Carrot Soup with Chile Oil & Fresh Chives Chilled Tomato, Basil & Ginger Bisque Fresh Roasted Roma Tomatoes, Fennel & a touch of Cream embellished with a Scoop of Fresh Basil Sorbet White Gazpacho Hand-Diced English Cucumber, Celery, Jicama & a touch of Horseradish teasingly presented with tasting of Chilled Shrimp Warm Coconut Soup A Delicate Lemongrass Scented Coconut Brodo embellished with Straw Mushrooms, Coriander & Tasmanian Crab FIRST COURSES & SMALL PLATE ENTRÉES Cucumber, Buffalo & Mozzarella & Farro Salsa Fresh Buffalo Mozzarella & Cucumber Slices topped with Mache & Opal Basil drizzled with Lemon Dressing and sprinkled with Farro Gorgonzola & Leek Crème Brulee Savory Custard of Creamy Gorgonzola & Sweet Leeks Grapefruit & Prawn Salad Ruby Grapefruit Segments, Shrimp & Fresh Mint dressed with Chile-Lime Vinaigrette, served in Bed of Butter Lettuce Asparagus Soufflé Finished with Wilted Ramps, Roasted Heirloom Tomato Concaisse & Micro Opal Basil Pacific Rim Chilled Udon Noodles Adorned with a Stir Fry Shrimp and Chicken Scented with Ginger, Orange Zest & Cilantro Thai Peanut Glaze SALADS Glazings & Dressings Cabernet Sauvignon Vinaigrette, Pear Walnut Vinaigrette, Garlic Gorgonzola, White Balsamic Basil, Chipotle Maple Mustard, Classic Cesar & Green Peppercorn Asiago Roasted Baby Beets & Arugula Salad with Lemon Gorgonzola Vinaigrette Mango-Radicchio Caprese Tower of Radicchio, Mangoes, Fresh Mozzarella Cheese & Basil drizzled with Basil Vinaigrette Endive Macadamia Salad Belgian Endive, Avocado, Chopped Macadamia Nuts, Fresh Chives & Basil dressed with Blood Orange Vinaigrette Lobster Salad A 4-Ounce Maine Lobster Tail, simply offered with a Celery, Onion, Basil Aioli for "Dippin," presented with a Tasting of Brie & Field Greens Grilled Chicken Salad with Tarragon Pesto A Fabulous Salad Entrée! Sliced Chicken Breasts served atop Mixed Baby Greens, Sliced Radishes & Cucumbers, drizzled with Tarragon Pesto & Sprinkled with Toasted Pine Nuts PRINCIPAL PLATES Slow-Cooked Salmon with Creamy Leeks & Red Wine Butter Alaskan King Salmon, slowly roasted & served on Bed of Creamy Leeks garnished with Red Wine & Shallot Butter Roasted Herb Chicken with Morels & Watercress Salad Roast Chicken with Garlic, Herbs & White Wine served with Sautéed Morel Mushrooms & Watercress dressed with a Sherry Vinaigrette Grilled Halibut with Tomato Butter Filet of Halibut Coated in Fresh Herbs & lightly grilled accompanied with Cherry Tomatoes, sautéed in a Tarragon-infused Browned Butter Spice-Rubbed Pork Tenderloin Oven Roasted Pork Tenderloin seasoned with Oregano, Cumin, Smoked Paprika & Chile Powder Rub, served with Georgia White Peach Chutney & Honey Roasted Baby Carrots Mustard Crusted Leg of Lamb or Rack of Lamb Oven Roasted & served with Meyer Lemon Salsa Black Pepper Crusted Sirloin Pan Roasted & accompanied with Wild Mushroom Ragout and a Cognac Cream Sauce Chicken Breasts with Asparagus, Spring Onions & Parsley-Tarragon Gremolata Pan-sautéed Chicken served with Saffron-scented Asparagus & Spring Onions and a Citrus & Herb Gremolata Poached Salmon with Candied Lemon Vinaigrette Poached Wild Salmon Filet served on Butter Lettuce garnished with Pine Nuts & Drizzled with Lemon Vinaigrette Cuban Scallop Blood Orange Mojo Seared Sea Scallops served with sautéed Shrimp and Boniato Hash Cake, and Warmed Blood Orange Mojo Sabayon Flank Steak Black Angus Grilled Flank Steak, charred on the grill accompanied with Cipollini Onions & Aleppo Pepper Aioli Quilted Salmon & Sole Roasted in parchment paper with White Wine, Sweet Butter & Fennel Pollen, embellished with Toasted Pepita Seeds and a tasting of Forbidden Black Rice Risotto Tinian of Veal A Napoleon Stack of Thin Seared Veal Medallions presented with alternating layers of Roasted Spring Vegetables and Crisp Parmesan Shards Grilled Long Bone Lamb Chops Loin of Lamb on the Long Bone served with a Fresh Aromatic Mint Sauce plated with Roasted Shitake Mushrooms & Shallots Duckling Long Island Duckling Breast, lightly grilled & glazed with Sweet Soy, Sake & Brown Sugar, accompanied with Caramelized Orange & an Asian-inspired Mango Ginger Sauce DESSERT ADVENTURES Frozen Chocolate Chip Meringue Cake Frozen Vanilla Cream with Bittersweet Chocolate sandwiched between Meringue Crust and Served with Warm Chocolate Espresso Sauce Molasses-Gingerbread Cake served with Dollop of Mascarpone Cream & Orange Confit Strawberry Rhubarb Tarts with Crème Fraiche Sorbet Buttermilk Panna Cotta with Citrus Compote served with Mexican Wedding Cookies Lemon Cornmeal Cake & Crushed-Blueberry Sauce Moist Lemon Cake with a Zingy Lemon Glaze & Warm Blueberry Sauce Tres Leches Cake Rich Sponge Cake soaked in "Three Milks" and Topped with Whipped Cream Semifreddo with Caramel Figs Cupcakes Meyer Lemon Custard Cupcakes Vanilla Bean-Coconut Cupcakes with Coconut Frosting Whoopie Pies! Lace Cookie & French Macaroon Ice Cream Sandwiches Petite Cookie Ice Cream Sandwiches Filled With House Made Citrus & Cinnamon Ginger Ice Creams Rainbow Petit Fours Petite Petit Fours consisting of Fine Layers of Almond Cake soaked with Meyer Lemon Simple Syrup Ricotta Zeppoli Italian Home-made Pastry Puffs dusted with Powdered Sugar