“Idea Generator List” – Chaia Cucina Catering Passed/Canape-Style Hors D’Oeuvres/Menu Potentials/Sample Items

Savory Potentials

Chilled Poached Thai White Prawns
Mung Bean Salad or Orange Herb-Relish, Sweet Chile Dressing

Tataki Pork Tenderloin Medallions
Hearty Greens, Sesame Vinaigrette, Balsamic-Pomegranate Reduction

Demitasse of Cauliflower and Mirasol Pepper Bisque
Herb Oil, Pepitas

Chorizo and Shiitake Mushroom Ragout
Puff Dough, Cilantro-Chile Puree

Crostini of Bocconcini (Baby Mozzarella) and Roasted Baby Artichokes
Parsley-Pistachio Pesto, Sprouts

New Zealand King Salmon Tartare or Fennel-Cured Scottish Salmon Gravlax
Preserved Lemon, Scallion, English Cucumber

Confit of Natural Pork Shoulder or Slow-Smoked Pork Butt
Afghani Naan, Blackberry Compote, Flatleaf Parsley

Curry-Pickled Vegetables
Sesame-Rice Crisp, Dill Sour Cream

Kabocha Squash Crostata
Goat Cheese Mousse, Garlic Chives

Heirloom Carrot Salad (served in a tumbler)
Honey Wine Vinegar, Cilantro, Daikon Radish

Local Lamb Koftah
Arugula, Bing Cherry Preserves

Borlotti Bean, Cannelini Bean, or Chickpea “Hummus”
Fresh Braeburn Apple, Shaved Fennel Petite Salad

Slow-Braised Local Lamb Shoulder Tarlette
Crepe Cup, Glazed Celery, Radishes

Roasted Baby Bliss Potatoes
Caramelized Onion Jam, Crispy Bacon, Tarragon

Cold Udon Noodle Salad (served in a tumbler)
Ponzu Vinaigrette, Red Bell Pepper, Scallion, Cilantro, Mung Beans, Celery

Crimini Mushroom and Fresh Herb Bread Pudding
Radicchio, Lemon-Truffle Vinaigrette

Edamame and Roasted Garlic Puree
Braised Daikon Radish, Spinach, Sherry Vinegar

Dashi-Poached Shiitake Mushrooms
Handmade Seaweed Salad and Napa Cabbage

Achiote-Braised Rabbit Ragout
Crisp Rice Cake, Horseradish Cream, Radish Sprouts

Roasted Vegetable Brochette
(Crookneck Squash, Chinese Eggplant, Cherry Tomatoes, Turnips)
Cumin-Mustard Vinaigrette

Green Lip Mussel Salad “In Shell”
Lime Juice, Shaoxing Wine, Sansho Pepper, Shallot, Bergamot Aioli

Cave-Aged Taleggio and Quince Paste
on Brioche Round

Sweet Potentials

“Broken-Down Apple Pie”
Roasted Braeburn Apples, Cajeta (Goat’s Milk Caramel), Crumbled Ginger Snaps

Valrhona Chocolate Cake Bites
Cocoa-Cream Cheese Frosting, Local Bing Cherries

Miniature Vanilla or Valronha Cocoa and Drake Farms Goat’s Milk Panna Cotta
Blackberry Compote

Tuscan-Style Olive Oil Cake
Rosemary Chantilly

Pear and Thai Basil Ragout
Sweet Crepe Cup, Cinnamon Creme Fraiche