Heirloom Catering

2012-01-09T10:16:00.000-08:00

2011-11-16T12:16:00.000-08:00

Welcome to Heirloom Catering.... this is our blog... here you will find pictures, reviews, menus and updates. We believe in customizing menus and event planning to reflect the tastes and desires of our clients. You will find a list of our standard items by clicking on the 2008 posts to the right :-)

2011-09-16T06:44:00.000-07:00

Feeling the cold weather coming in... Inspires me to create and eat from the harvest, to keep warm and satisfied. Locally made Brie whipped into smooth truffled bliss, melts together with the best of this years Apples and Onions caramelized to perfection in this bite sized tartlet.

New Fall Menu Items

2011-05-16T14:47:00.000-07:00

Fennel, Apple and Goat Cheese Tartlets
Creamy Butternut Squash Soup
Spinach Salad with Pears, Blue Cheese and reduced Port Wine Vinaigrette
Parsnip and Potato Puree with Caramelized Onions
Baked Italian Quinoa, Seitan and Vegetable Medley
Lemon and Garlic Chicken with Thyme
Beef Tips with Local Wild Mushroom Sauce

Fall Menu Items

2011-05-16T13:56:00.000-07:00

Coming Soon!

2011-02-14T07:54:00.000-08:00

Exotic Rice Salad with Leeks and Fresh Herbs
Tofu and Vegetable Skewers with Thai Peanut Sauce
Golden and Purple Beet Caprese with Local Goat Cheese and Pine Nuts
Quinoa Salad with Cucumbers, Tomatoes, Carrots, Corn, Parsley, and Basil

2011-01-26T18:34:00.000-08:00

New Summer Items Coming Soon...

Specialty Vegan and Vegetarian Selections

2009-02-14T08:27:00.000-08:00

Quinoa Pilaf Stuffed Eggplant

Roasted Vegetable Filled Bell Peppers

Tempeh with Creamy Coconut Curry

Mexican Lasagna (sweet potato, corn, zucchini, onion, peppers, tomato, and mild spices)

Portabella Towers (seasonal selections available)

Zucchini 'Boats' with Wild Rice, Pecans, Apricots, and Cranberries

Baked Eggplant with Tomato and Spinach

2009-01-27T17:43:00.000-08:00

Hello All Food Lovers...Stay Tuned For New Menu Items To Be Posted Soon, Including Vegetarian Entrees and More Desserts!!!
All New Menu Items Already Available By Calling 413-230-9423 or E-mail heirloomcatering@gmail.com

2008-02-15T16:05:00.000-08:00

Heirloom Catering

2008-02-14T18:58:00.000-08:00

Services Available

Creative Up-Scale Catering. Personalized Menus.

Full Scale Catering Avalible Including: Menu Design, Food Preparation and Service, Delivery, Front and Back of House Staff, Rentals, Cleaning and Trash Removal.

Weddings
Birthday Parties
Engagement Celebrations
Showers
Cocktail Parties
Holiday Parties
Opening Receptions
Business Dinners and Luncheons
Staff Appreciation Brunch
Team Building Cooking Classes
Theme Night Dinner Parties
Award Banquets
Garden Parties
Personal Chef Services
Coming of Age Celebrations

Appetizer Menu

2008-02-13T13:35:00.000-08:00

Tier I

Domestic and International Cheese Plate
Crudités served with Hummus
Mezze Plate (choose 3 or 5) served with pita
Baba Ganoush
Hummus
Roasted Red Peppers
Mixed Olives
Olive Tapenade
Caramelized Onions
Whipped Feta
Tabouli
Tartlet filled with Gorgonzola, Grapes, and Walnuts
Assorted Crustini (choose 2)
Mushrooms
Fresh Mozzarella & Tomatoes
Olive and Goat Cheese
Ratatouille
Sautéed Summer Squash, Garlic, Parsley
Leek and Fennel stuffed Mushrooms

Tier II

Asparagus wrapped in Puff Pastry
Cucumber, Carrot, and Bell Pepper Sushi Rolls
Roasted Vegetable Platter (Carrots, Eggplant, Squash, Fennel, Roasted Red Peppers, Zucchini, Garlic)
Mezze Platter (choose 4 or 6) served with pita
Baba Ganoush
Hummus
Roasted Red Peppers
Mixed Olives
Olive Tapenade
Caramelized Onions
Whipped Feta
Tabouli
Hummus Trio (Tahini, Lemon Olive Oil & Rosemary, Red Pepper Served with Pita Chips and Vegetables)
Grilled Cheese with Tomato Soup Shots
Shrimp sautéed with Lemon and Garlic served on Crustini
Seasonal Fruit Platter
Petite Quiche Loraine Bites
Duo of Potato Latkes

Tier III

Roasted Squash Ravioli with Brown Butter Sauce
Portabella Mushroom and Red Pepper Sushi Rolls with Avocado Crème
Vegetable Spring Rolls with Sweet Chili Sauce
International Cheese Platter
Mezze Platter (choose 5 or 7) served with pita
Baba Ganoush
Hummus
Roasted Red Peppers
Mixed Olives
Olive Tapenade
Caramelized Onions
Whipped Feta
Tabouli
Stuffed Mushrooms (choice of):
Proscuitto, Roasted Red Pepper, and Garlic
Exotic Mushrooms
Proscuitto Wrapped Granny Smith Apples with Manchego Cheese & Caramel
Chicken Satay
Parmesan Cheese Baskets with Baby Green Salad Seasonally Dressed
Tartlets (choice of):
Blue Cheese and Poached Pears
Caramelized Onions and Apple with Truffle Brie
Onion, Bacon & Crème Friache

Tier IV

Artisan (Local and Imported) Cheese Board
Ahi or Yellow Fin Tuna and Arugula Sushi Rolls with Ginger Crème
Antipasto Platter (vegetarian upon request)
Mezze Platter (all 8 options included) served with pita
Baba Ganoush
Hummus
Roasted Red Peppers
Mixed Olives
Olive Tapenade
Caramelized Onions
Whipped Feta
Tabouli
Saltimbocca Bites- Proscuitto wrapped Chicken with Fontina Cheese
Beef Wrapped Scallions with Sesame Soy Reduction
Lamb Lollipops with Mint Vinaigrette
Pan Seared Scallops (choice of) :
Maple Cream Sauce
Brown Butter Soy Glaze
Cucumber Cups With Smoked Salmon and Dill Crème Fraiche
Cucumbers with Smoked Trout Salad
Braised Beef Puffs with Mushrooms and Crème Fraiche
Pork & Shrimp Wontons
Crab Cakes with Cumin & Coriander
Citrus, Lemon Grass & Cilantro Glazed Jumbo Shrimp Cocktail
Traditional Shrimp Cocktail

Simple Reception Options (50 person min.)
(No on-site kitchen required)

Cantaloupe with Proscuitto
Tomato Bruchetta
Domestic Cheese Selection
Seasonal Fruit Plate
Cracker and Artisan Bread Basket
Vegetable Crudités
Dip Selection (includes 3 choices)
Garlic Hummus
Lemon Hummus
Red Pepper Hummus
Blue Cheese Dip
Thai Coconut Dipping Sauce
Sweet Chili Dipping Sauce
Ham and Cheese Pinwheels
Candied, Spiced or Plain Nuts
Olive Plate (three types)

2008-02-11T19:10:00.000-08:00

Salad Course

Tier I
Seasonal Simple Salad with French Vinaigrette

Tier II
Seasonal Simple Salad with French Vinaigrette
Shaved Romaine with Parmesan, Frizzled Leeks, and Truffle Vinaigrette
Hearty Vegetable and Greens Salad with choice of dressing
Caesar Salad (add anchovies $2 per person)

Tier III
Beets, Goat Cheese and Micro Greens with Cider Vinaigrette
Heirloom Tomato, Fresh Mozzarella and Herb Oil (summer)
Baby Spinach, Goat Cheese, Pears, and Pecans with Rice Wine Vinaigrette
Arugula, Blue Cheese and Port Poached Pears with Balsamic Vinaigrette (winter)
Seasonal Simple Salad with French Vinaigrette
Shaved Romaine with Parmesan, Frizzled Leeks, and Truffle Vinaigrette
Hearty Vegetable and Greens Salad with choice of dressing
Caesar Salad (add anchovies $2 per person)

Add $3.00 per person to Add/Sub Baked Goat Cheese Cake to salad course

Entrees Choices

Tier I
Chicken , Tofu, or Both (chose one preparation)
Curry Sauce
Jerk Seasoning
Balsamic
Lemon White Wine Sauce
Marsala Mushroom Sauce
Cilantro Lime Sauce
Herb Encrusted
Orange & Ginger Glaze

Tier II
Mediterranean Chicken - Tomato, Olives, Artichoke Hearts, Roasted Garlic and Herbs
Red Wine Braised Beef- with Carrots, Mushrooms and Pearl Onions (winter)
Poached Salmon- served chilled with Dill Cream and Cucumbers(summer)
Sweet and Spicy Beef Tips-with Roasted Peppers, Mushrooms and Onions(summer)
Roasted Salmon with Creamed Leeks and Tarragon(winter)

Tier III
Halibut wrapped in Crisp Proscuitto with a sauce duo of Tahitian Vanilla Cream and Port Wine Reduction
Halibut Pan-Seared with Lemon Burre Blanc and Herb Oil
Filet Mignon dusted with Coffee and Coco Powder finished with Sweet Cherry Glaze(winter)
Grilled Rib-Eye with Truffle and Herb Butter(summer)
Chicken Breast encrusted with Oven Roasted Cherry Tomato and Chevre with Balsamic Reduction(summer)
Chicken Roulades with Roasted Red Pepper and Arugula Pesto, finished with Roasted Garlic Demi Glaze

2008-02-10T16:29:00.000-08:00

Side Dishes

Tier I
Dilled Carrots
Mom's Whipped Potatoes
Brown Rice Pilaf with Orzo, Butter and Herbs
Beet and Carrot Wild Rice Pilaf
Creamy Polenta
Roasted Potatoes with Garlic and Herbs
Basmati Rice with Dried Fruits
Quinoa Pilaf
Roasted Eggplant and Cabbage with Ginger
Sesame Broccoli
Lemon Pepper Peas
Seasonal Sautéed Mixed Vegetables
Barley Pilaf
Ratatouille

Tier II
Any of the Above
Polenta Cakes with Mushroom Ragu
Sweet Pea Risotto
Twice Baked Potatoes
Roasted Root Vegetables
Braised Greens
Roasted Asparagus with Lemon and Olive Oil
Heirloom Tomato and Caramelized Corn Salad
Balsamic Braised Carrots with Roasted Shallots
Snow Peas with Citrus Glaze
Roasted Vegetables (Zucchini, Summer Squash, Mushrooms, Eggplant, Peppers, and Garlic)
Quinoa Pilaf with Exotic Mushrooms

Tier III
Any of the Above
Roasted Yellow Pepper Infused Mashed Potatoes
Polenta Cakes with Roasted Vegetables and Goat Cheese
Yukon Potato and Leek Gratin
Root Vegetable and Grafton Cheddar Gratin
White Bean and Oven Roasted Tomato “Risotto”
Spinach, Beet and Mushroom Risotto
Roasted Butternut Squash and Bing Cherries
Creamed Fennel with Tarragon
Sauteed Baby Spinach with Toasted Pinenuts and Lemon Zest