BRUNCH

• Ham & Fontina Bread Pudding
• Crème Brulee French Toast
• Blueberry Muffins
• Citrus Salad
• Lemon Crepes w/Strawberries & Mascarpone Cheese
• Assorted Teas & Coffee

AFTERNOON TEA PARTIES

• Date Nut Bread with Cream Cheese
• Assorted Finger Sandwiches:
• Chicken Salad Puffs
• Ham & Brie Croissants
• Smoked Salmon Mouse on Cucumbers
• Fresh Fruit Skewers
• Assorted Mini Quiche
• Scones with Clotted Cream & Fresh Preserves
• Mini Pastries & Chocolate Covered Strawberries
• Coffee, Assorted Teas

COCKTAIL RECEPTIONS

• Mini-stuffed Potatoes
• Crab Cakes
• Spanikopita
• Chicken Saté
• Pesto Tortellini
• Bacon Sizzlers
• Lamb Lollipops
• Prosciutto Wrapped Asparagus
• Miniature Cream Puffs
• Chocolate Covered Strawberries
• Stuffed Dates

DINNER PARTIES

Unlike a commercial caterer, No Thyme to Cook specializes in preparing and serving intimate get-togethers. Whether it’s a sit down dinner, a casual buffet, or a cozy party for a few good friends, we get you out of the kitchen so you can enjoy the festivities. A wide variety of themed menus is available, or together we can create a unique menu. Dinners for two to eight are priced per person depending on the menu.

This is just a peek at what you could be serving your guests:

• Roasted Butternut Squash Soup
• Beet Salad
• Pork Tenderloin with Maple Cognac Sauce
• Crispy Red Bliss Potato Rounds
• Roasted Carrots & Parsnips with Shallot Herb Butter
• Pumpkin-Coconut-Pecan Pound Cake with Vanilla Sauce

• Roasted Corn & Cheddar Tortillas
• Avocado & Mozzarella Caprese Salad
• Crab Cakes
  
• Creamy Cheesy Grits
• Honey Kissed Carrots
• Key Lime Pie

• Pizzettes
• Fettuccini with Salsa Cremosa
• Caesar Salad
• Giambali Pannetone
• In-season Vegetable
• Almond Tortoni

• Clams Casino
• Escarole & Granny Smith Apple Salad
• Beef Tenderloin
• Sherried Mushrooms
• Spinach Gratin
• Crème Brule

• Crabmeat Salad Tartlets
• Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds
• Orange Scented Rice Pilaf with Fennel
• Herb Crusted Rack of Lamb
• Roasted Asparagus with Fresh Parmesan