Susan Goddard Catering
Personal Chef for a Couple or a Crowd
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Appetizers
Hot • Cold • Stationary Platters

Hot
  • Sausage-Stuffed Mushrooms
  • Warm Brie and Pear Tartlets
  • Grilled Asparagus and Red Onion Quesadillas with Chipotle Sour Cream
  • Mini Crab Cakes with Dilled Tartar Sauce or Remoulade
  • Bacon-Wrapped ScallopsScallops Wrapped in Bacon
  • Bruschetta with Sautéed Sweet Peppers and Gorgonzola
  • Shrimp and Pesto Beggars Purses
  • Spanakopita 
  • Roasted Red Pepper and Mozzarella Crostini
  • Wild Mushroom, Parmesan and Fresh Rosemary Crostini
  • Mushroom Broccoli Phyllo Tarts
  • Carmelized Onion Pizzettes with Goat Cheese and Prosciutto
  • Gorgonzola and Cherry Tomato Pizzettes
  • Brie, Chocolate and Basil Panini
  • Teriyaki or Buffalo Chicken Wings
  • Chicken Cilantro Bites with Soy dipping sauce
  • Sage Sausage Bites with Balsamic Apricot Dip
  • Pigs in a Blanket
  • Crab Wontons with Sesame dipping sauce
  • Yummy Crab WontonsSteamed Dumplings with Scallion dipping sauce
  • Grilled Pork Carnitas with Chipotle Chile Mayonnaise 
  • Satay Skewers with Peanut Sauce
    • Chicken
    • Beef
 
Cold
  • Beef Tenderloin with Horseradish Cream on Rye Rounds
  • Roasted Shrimp with Cocktail Sauce or Citrus Aioli
  • Smoked Salmon with Caper-Dill Relish on Sourdough Rounds
  • Fresh Corn Cakes with Mango Salsa
  • Prosciutto-wrapped Asparagus or Melon
  • Peanut Curry Chicken Salad in Wonton Cups
  • Smoked Salmon Tartare on Tortilla Chips
  • Mini Corn Muffins with Smoked Turkey and Jalapeño Jelly
  • Tortellini Skewers with Lemon-Parmesan Aioli
  • Roasted Red Pepper, Goat Cheese and Mint Pinwheels
  • Caprese skewers with Cherry Tomatoes, Mozzarella, and Basil
  • Blue Cheese and Pear Tartlets
  • Cherry Tomato Bocconcini Tartlets
  • Delicious crostiniGoat Cheese and Cranberry Hot Pepper Crostini
  • Artichoke-Olive Crostini
  • Grilled Vegetable and Goat Cheese Crostini
  • White Bean Puree and Prosciutto Crostini
  • Sundried Tomato-Feta Crostini

Platters (serves 25-30 guests)
  • Seasonal Crudité with Fresh Herb Dip
  • Assorted Cheese and Fruit with Crackers
  • Mexican Platter with Fresh Salsa, Chunky Guacamole, Black Bean Dip and Tortilla Chips
  • Mediterranean Meze Platter with Hummus, Eggplant Dip, Sun-Dried Tomato/Feta Spread, Marinated Olives, Pita
  • Antipasto Platter—variety of meats, cheese, olives, roasted peppers, marinated vegetables
  • White Bean Dip with Pesto served with Pita Toast
  • Warm Artichoke and Spinach Dip with Tortilla Chips
  • Crostini Platter—Assorted Cold Crostini



Print the full catering menu here.

 

Call 508-254-0636 or email susangoddardcatering@comcast.net to begin planning.

Serving the MetroWest Boston area


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