table of contents - pierre thiam cateringpierrethiamcatering.com › ptc_menu.pdf · spiced blue...
TRANSCRIPT
TABLE OF CONTENTS
CANAPES & FINGERFOOD.................................................................................................3
SOUPS & BOWL FOODS....................................................................................................9
SALADS...........................................................................................................................10
BUFFET & DINNER..........................................................................................................11
BUFFET SAMPLE MENUS................................................................................................15
STATIONS........................................................................................................................17
BARBECUE & PICNIC.....................................................................................................19
DESSERTS & SWEETS.....................................................................................................20
WINE, COCKTAILS, & SOFT DRINKS................................................................................22
Pierre Thiam Catering offers Delicious and Bold Flavors, inspired from West Africa’s rich food culture. Our menu, a glorious melding of the old with the new, offers what is arguably the most sophisticated cuisine in Africa.
Our cooking is both familiar and exotic, offering fare that is both down-home and elegant.
We are steeped in the tradition of Teranga, the Wolof word describing Senegalese legendary hospitality, which transpires through our warm and professional service.
At Pierre Thiam Catering, every event is a celebration.
3PIERRE THIAM CATERING - [email protected] - 646.335.2468
CANAPES & FINGERFOODMEATJerk Chicken Wings
Sweet and Spicy Wings with Tamarind Sauce
Chicken Yassa-Pesto Turnover
Creamy Peanut Chicken in Wonton Crust
Grilled Five Spices Quail with Spicy Fermented Sauce
Chargrilled Coconut-Chicken Brochette
Pan Seared Duck with Sweet Potato on Poppadum
Dates Stuffed with Spiced Lamb Sausage
Phyllo Wrapped Asparagus and Prosciutto
Grilled Lamb, “Kankan” Spices and Crushed Peanut SkewersSuya
Tamarind Glazed Meatballs with Cumin and Mint on Lettuce
Short Ribs Sliders and Caramelized Onions
Mini Rolls Curried Goat“Bunny Chow”
4PIERRE THIAM CATERING - [email protected] - 646.335.2468
CANAPES & FINGERFOODSEAFOODMackerel Ceviche on Endive Spear
Tuna Tartare with Lemongrass, and Ginger in Cucumber Cups
Salmon Tartare On Poppadum Crisp
Salmon Terrine on Crostini
Salmon and Cassava Croquettes with Sweet Chili Sauce
Sweet Potato Pancake, Smoked Salmon, Crème Fraiche and Caviar
Curried Crab and Papaya Salad in Wonton Crust
Spoon Canapés with Shrimp, Mango and Crushed Peanuts
Piri-Piri Shrimp Skewers
Spicy Shrimp Tacos with Cilantro Coulis
Shrimp and Sweet Potato Croquettes
Swordfish and Corn Fritters with Spicy Cilantro Relish on Wonton Crisp
Seared Sesame Crusted Tuna Cubes
Pan-Roasted Scallops with Mango and Avocado on Wonton Crisp
Crab cakes and “Kaani” Aioli
Fried Tuna and Cilantro Ravioli with Spicy Tomato Sauce
Salt Codfish and Potato Croquettes with Tamarind Aioli
Avocado Blinis, Grilled Lobster and Salmon Roe
Yuca Cakes, Cured Salmon, Sour Cream and Dill
Black Eye Peas, Anchovies and Capers Crostini
Red Rice, Fish and Tamarind BallsThiebou Jenn Balls
5PIERRE THIAM CATERING - [email protected] - 646.335.2468
CANAPES & FINGERFOODVEGETARIANChilled Carrot and Parsnip Soup Shot with Crostini
Chilled Pea and Mint Soup Shots
Creamy Yuca and Leek with Chives Soup ShotsYucassoise
Yuca Leaves Pesto and Oven-Dried Cherry Tomatoes Crostini
Wild Mushroom, Goat Cheese and Thyme Crostini
Niebe Beans Salad on Endive Spear
Roasted Tomato and Olive Tapenade Crostini
Moroccan Caponata with Eggplant, Olive and Capers Crostini
Char Grilled Peppers and Fried Green Plantain
Grilled Polenta and Pineapple Salsa
Sweet Potato Leaves, Feta and Guava in Filo Purses
Yuca Leaves and Shitake Mini Quiche
Spicy Mac and Cheese
Vegetable Frittata
Fried Plantain and Spicy Tomato Dip
Black Eye Peas Fritters with Spicy Tomato JamAccara
Vegetable Spring Rolls with Sweet Chili Mint Sauce
Fonio, Heirloom Tomatoes, Mint and Parsley in Cucumber Cups
Black Eye Peas and Herbs Salad on Spoon
Crudités Platter with Tamarind Aioli and Niebe Hummus
Roasted Pita Chips with Chili Chickpeas and Lime
6PIERRE THIAM CATERING - [email protected] - 646.335.2468
CANAPES & FINGERFOOD SAMPLE MENUSMENU AJerk Chicken Wings
Salmon & Cassava Croquettes with Sweet Chili Sauce
Red Rice, Fish and Tamarind BallsThiebou Jenn Balls
Black Eye Peas Fritters with Spicy Tomato JamAccara
Fonio, Heirloom Tomatoes, Mint and Parsley in Cucumber Cups
Niebe Beans Salad on Endive Spear
MENU BSalmon Tartare on Poppadum Crisp
Curried Crab and Papaya Salad in Wonton Crust
Grilled Lamb, “Kankan” Spices and Crushed Peanut SkewersSuya
Short Ribs Sliders and Caramelized Onions
Niebe Beans Salad on Endive Spear
Roasted Pita Chips with Chili Chickpeas and Lime
7PIERRE THIAM CATERING - [email protected] - 646.335.2468
CANAPES & FINGERFOOD SAMPLE MENUSMENU CMackerel Ceviche on Endive Spear
Piri-Piri Shrimp Skewers
Chicken Yassa-Pesto Turnover
Dates Stuffed with Lamb Sausage
Grilled Polenta and Pineapple Salsa
Wild Mushroom, Goat Cheese and Thyme Crostini
Tropical Fruit Brochettes with Hibiscus Coulis
MENU DChilled Carrot and Parsnip Soup Shot with Crostini
Sweet Potato Pancake, Smoked Salmon, Crème Fraiche and Caviar
Tamarind Glazed Meatballs with Cumin and Mint on Lettuce
Creamy Peanut Chicken in Wonton Crust
Spinach, Feta and Guava in Filo Purses
Cassava Pesto and Oven-Dried Cherry Tomatoes Crostini
Banana Fritters with Hibiscus Jam
Coconut Rice Pudding with Roasted Mango
8PIERRE THIAM CATERING - [email protected] - 646.335.2468
CANAPES & FINGERFOOD SAMPLE MENUSMENU ESenegalese Seafood “Peppe” Soup
Spoon Canapés with Shrimp, Mango and Crushed Peanuts
Crab Cakes and “Kaani” Aioli
Avocado Blinis, Grilled Lobster and Salmon Roe
Yuca Cakes, Cured Salmon, Sour Cream and Dill
Grilled Five Spices Quail with Spicy Fermented Sauce
Pan Seared Duck with Sweet Potato Poppadum
Spicy Mac and Cheese
Black Eye Peas and Herbs Salad on Spoon
Blueberry Tartlets with Lime Mascarpone
Chocolate, Carrot and Pineapple Cake Balls
9PIERRE THIAM CATERING - [email protected] - 646.335.2468
SOUPSChicken with Potato and Tortilla
Carrot, Tomato and Ginger Soup
Curried Butternut Squash and Green Mango
Spicy Senegalese Fish SoupPeppe Soup
Creamy Yuca and Leek with ChivesYucassoise
Green Peas, Mint and Crème Fraiche
Grapefruit Gazpacho
BOWL FOODChicken and Peanut StewMafe Ginaar
Seafood and Okra Gumbo with Steamed Fonio Grains
Lamb & Spring Vegetables Stew over Finger Millet CouscousThiere Mbuum
Grilled Chicken with Lime-Onion Confit over Jasmine RiceYassa
Steamed Spicy Mussels with Coconut Curry
10PIERRE THIAM CATERING - [email protected] - 646.335.2468
SALADSField Green Salad, Heirloom Tomatoes, Hearts of Palm and Tamarind Dressing
Baby Spinach, Seaweed and Toasted Sesame with Carrot Ginger Dressing
Grilled Vegetables with Fines Herbes Salad
Caesar Salad with Baby Romaine and Cornbread Croutons
Char Grilled Tuna, Quail Eggs, Cherry Tomatoes, Olives, Haricot Vert and YucaSaloumoise
Lobster Caprese Salad
Yellowtail Cevice with Lime and Coconut Dressing
Grilled Flank Steak Salad, Carrot, Cucumber with Ginger Dressing
Summer Heirloom Tomato Salad
Steamed Calamari with Thai Basil and Cashew
Green Papaya and Crushed Peanuts with Cilantro Relish
11PIERRE THIAM CATERING - [email protected] - 646.335.2468
BUFFET & DINNERMEATCharcuterie Platter with Serrano Ham, Smoked Duck, Bresaola, Olive and Cornichons
Five Spices Roasted Duck and “Ndambe”Served with Sweet Potato and Black Eye Peas Casserole
Grilled Chicken, Lime, Onion and Olive Confit over Jasmine RiceYassa
Pan Roasted Chicken with Brussels Sprouts, Peanut Mafé Sauce and Finger Millet Couscous
Sautéed Squab with Fonio Grains and Tomato-Okra Sauce
Roasted Rack of Lamb with Fines Herbes Jus and Yuca Frites
Lamb Shank and Apricot Tagine
Seared Filet Mignon with Red Onion and Tomato Relish
Whole Roasted Lamb Mechoui,Carved on the PlatterCumin, Harissa Sauce and Coriander(Party of 20 or more)
12PIERRE THIAM CATERING - [email protected] - 646.335.2468
BUFFET & DINNERSEAFOODChar Grilled Tuna, Quail Eggs, Cherry Tomatoes, Olives, Haricot Vert and YucaSaloumoise
Lobster, Shrimp, Mussel and Okra StewWith Palm Fruit Oil and Steamed Fonio Grains
Grilled Piri-Piri Shrimp with Senegalese Rice Pilaf
Tilapia Filet in “Caldou” Broth and Spinach-Okra RelishTomato and Lime Fermented Broth with Jasmine Rice
Sautéed Sea Bass, Fingerling Potatoes, Roasted Tomato and Calamata Olives
Nuoc Mam Glazed Striped Bass over Green Papaya and Peanut Salad
Spiced Blue Fish with Red Rice, Tamarind Broth and VegetablesThiebou JennSenegalese National Dish
Red Snapper Brochettes with Coconut and Lime Sauce
Crab Cakes with “Kaani” Aioli
Roasted Salmon Charmoula with Cumin, Cilantro, Lime and Turmeric
Baked Salmon and Yuca Cakes with Field Greens
Soy Glazed Wild Salmon with Potato and Capers Salad
Fermented Grilled Halibut with Honey and Lime Dressing
Pan Fried Halibut with Broken Rice and Smoked Fish “Risotto”
13PIERRE THIAM CATERING - [email protected] - 646.335.2468
BUFFET & DINNERVEGETABLEOven Roasted Organic Root Vegetables with Basil Vinaigrette
Cassava, Sweet Potato, Brussels Sprouts and Peanut StewMillet Couscous and Black Eye Peas
Tagine of Root Vegetables with Couscous and Chickpeas
Grilled Polenta with Creamy Wild Mushroom and Sautéed Kale
Orechiette with Broccoli Rabe and Aged Pecorino
Collard Greens and Carrots Frittata with Ementhal Cheese
Fresh Ravioli with Shitake, Sweet Potato, Sage and Brown Butter
Caramelized Onion, Eggplant and Parmesan Tart with Cassava Leaves Pesto
14PIERRE THIAM CATERING - [email protected] - 646.335.2468
BUFFET & DINNERSIDESCouscous with Chickpeas and Raisins
Millet Couscous with Beans and Dates
Jasmine Rice
Steamed Fonio
Red Rice and Peas
Sweet Potato Puree
Grilled Sweet Potato with Lime and Cilantro
Pan-Roasted Yuca and Thyme
Steamed Green Beans and Garlic
Root Vegetables with Caramelized Onion
Sautéed Collard Greens
15PIERRE THIAM CATERING - [email protected] - 646.335.2468
BUFFET SAMPLE MENUSMENU AField Green Salad and Tamarind Dressing
Roasted Salmon Charmoula with Cumin, Cilantro, Lime and Turmeric
Grilled Chicken, Lime, Onion and Olive Confit over Jasmine RiceYassa
Tagine of Root Vegetables with Couscous and Chickpeas
Tropical Fruits Brochettes with Hibiscus Coulis
MENU BSpiced Blue Fish with Red Rice, Tamarind Broth and VegetablesThiebou JennSenegalese National Dish
Lamb Shank and Apricot Tagine
Summer Heirloom Tomato Salad
Baby Spinach, Seaweed and Toasted Sesame with Carrot Ginger Dressing
Orange Glazed Bread Pudding
Coffee and Tea
16PIERRE THIAM CATERING - [email protected] - 646.335.2468
BUFFET SAMPLE MENUSMENU CCaesar Salad with Baby Romaine and Cornbread Croutons
Grilled Polenta with Creamy Wild Mushroom and Sautéed Spinach
Tagine of Root Vegetables with Couscous and Chickpeas
Pan Roasted Chicken with Brussels Sprouts, Peanut Mafé Sauce and Finger Millet Couscous
Roasted Rack of Lamb with Fines Herbes Jus and Yuca Frites
Tilapia Filet in “Caldou” Broth and Spinach-Okra RelishTomato and Lime Fermented broth with Jasmine Rice
Coconut Rice Pudding with Roasted Mango
Tropical Fruit Cups
Coffee and Tea
MENU DCrab Cakes with “Kaani” Aioli
Grilled Vegetables with Fines Herbes Salad
Char Grilled Tuna, Quail Eggs, Cherry Tomatoes, Olives, Haricot Vert and New Potatoes
Five Spices Roasted Duck and “Ndambe”Served with Sweet Potato and Black Eye Peas Casserole
Cassava, Sweet Potato, Brussels Sprouts and Peanut StewMillet Couscous and Black Eye Peas
Blueberry Tartlets with Lime Mascarpone
Tropical Fruits Brochettes with Hibiscus Coulis and Chocolate Sauce
Coffee, Tea and Assorted Cookies
17PIERRE THIAM CATERING - [email protected] - 646.335.2468
STATIONSNORTH AFRICAN STATIONWhole Roasted Lamb Mechoui,Carved on the platterCumin, Harissa Sauce and Coriander(Party of 20 or more)
Roasted Moroccan Salmon Filet Cumin, Cilantro, Lime and TurmericCharmoula
Couscous Platter with Chickpeas and Raisins
Moroccan Organic Vegetable SaladCarrots, Zucchini and Butternut Squash with Cumin and Turmeric
Roasted Pita Chips with Chili Chickpeas and Lime
Moroccan Fruit Salad
WEST AFRICAN STATIONSpiced Blue Fish with Red Rice, Tamarind Broth and VegetablesThiebou JennSenegalese National Dish
Whole Tilapia Grilled with Tomato-Scotch Bonnet Relish and PlantainPoisson Braise
Five Spices Roasted Duck and Sweet Potato and Black Eye Peas Casserole“Ndambe”
Grilled Chicken, Lime, Onion & Olive Confit over Jasmine RiceYassa
Grilled Lamb, Mustard, “Kaani” Sauce and Yuca FriesDibi
Finger Millet Couscous with Cabbage, Sweet Potato and Peanut SauceMafe
18PIERRE THIAM CATERING - [email protected] - 646.335.2468
STATIONSWEST AFRICAN STATIONSeafood with Okra Casserole over Cassava “Foufou”
Coconut Rice Pudding with Roasted Mango
Millet Pudding and Vanilla Yogurt ShotsThiakry
STREET FOOD STATIONBlack Eye Pea FrittersAccara
Fried PlantainAloco
Tuna and Cilantro Fried RavioliPastel
Grilled Lamb, “Kankan” Spices and Crushed Peanut SkewersSuya
Chicken Brochettes with Sweet and Spicy Tamarind Glaze
Salted Codfish and Potato Croquettes with Cassava Leaves Aioli
Steamed Eggplant and Black-Eyed Pea Wrapped in Banana LeavesAbala
Roasted Pita Chips Platter with Chili Chickpeas and Lime
Assorted Marinated Olives
Tropical Fruit Brochettes with Hibiscus Coulis and Chocolate Sauce
Banana Fritters with Cinnamon and Hibiscus Jam
19PIERRE THIAM CATERING - [email protected] - 646.335.2468
BARBEQUE & PICNICWhole Roasted Lamb Mechoui,Carved on the PlatterCumin, Harissa Sauce and Coriander(Party of 20 or more)
Grilled Rack of Lamb with Dijon Mustard, Marinated Onions and “Kaani” SauceDibi
Grilled Lamb, “Kankan” Spices and Crushed Peanut SkewersSuya
Grilled Lamb Mergues Sausages with Harissa
Short Ribs Sliders and Caramelized Onions
Grilled Chicken, Lime, Onion and Olive Confit over Jasmine RiceYassa
Chicken Kebab with Satay Spices
Salmon Charmoula with Roasted Pepper Salad
Piri Piri Prawns Brochettes
Fermented Grilled Halibut with Honey and Lime Dressing
Grilled Corn on the Cob with “Kaani” Butter
Grilled Sweet Potato with Lime and Cilantro
New Potato Salad with Red Onion and Capers
Yuca Salad with Crème Fraiche, Spring Onion and Parsley
Japanese Eggplant Brochettes with Soy-Wasabi and Scallions Dressing
Marinated Roasted Peppers
Red Peppers, Yucca and Thyme Frittata
Grilled Banana Leaves Wrapped Eggplant and Black Eye PeaAbala
20PIERRE THIAM CATERING - [email protected] - 646.335.2468
DESSERTS & SWEETSTropical Fruit Brochettes with Hibiscus Coulis and Chocolate Sauce
Moroccan Fruit Salad
Pear and Mango TartParis-Dakar
Blueberry Tartlets with Lime Mascarpone
Carrot, Coconut and Pineapple Cake
Chocolate, Carrot and Pineapple Cake Balls
Chocolate Velvet Cake Balls
Coconut, Chocolate and Orange Macaroons
Banana Fritters with Cinnamon and Hibiscus Jam
Warm Chocolate Volcano with Vanilla Ice Cream
Tropical Fruit and Mascarpone in Wonton Cups
Lemon and Green Papaya Curd
Coconut Rice Pudding with Roasted Mango
Millet Pudding and Vanilla Yogurt ShotsThiakry
Strawberry Shortcake
Warm Cheese Cake
Ginger Crème Brulee
Orange Glazed Bread Pudding
Lemon Meringue Pie
Honeyed Fruit and Assorted Sorbet
Roasted Mangoes with Blackberry Coulis and Mascarpone
21PIERRE THIAM CATERING - [email protected] - 646.335.2468
CHEESESNY Cheese Platter with Marinated Olives, Country Bread and Mango Chutney
Specific cheeses can be ordered in advance, alternatively we can select for you
22PIERRE THIAM CATERING - [email protected] - 646.335.2468
WINE, COCKTAILS, & SOFT DRINKSWHITE
2008 McManis Pinot GrigioCaliforniaThis wine sings of zesty citrus fragrances blended with tropical and peach notes.The palate boasts crisp acidity, tangy orange and lemon flavors. Clean finish.
2008 Wyatt ChardonnayThis wine offers bright citrus aromas, such as pink grapefruit and lime, hinting ofpear and melon. Palate shows green apple and lemon fruit flavors with refreshingacidity and spicy oak on the finish. Nice to pair with most roast chicken, herbencrusted pork or flounder.
2007 Planeta La Segreta BlancoSicilyIt has a sensational fragrance of apricot and persimmon with underlying concentratedgreen apple. Good and medium-bodied, with soft tropical fruit flavors and luscious,bright acidity, great with whitefish, oysters, or gnocchi.
2008 A to Z Pinot GrisOregonIt has a balanced creamy texture and bright flavors. Strong hints of grapefruit, acacia,lime, orange and peach. Enjoy with tuna, curried chicken and similar dishes.
2007 Graham Beck ChardonnaySouth AfricaDelightful fragrance of pine nuts, toast, and brioche, with just a hint of buttery popcorn.The palate reveals lush tropical flavors, gorgeous acidity, and integrated oak,superb with roasts.
23PIERRE THIAM CATERING - [email protected] - 646.335.2468
WINE & BEVERAGES LISTWHITE
2008 Feudi di San Gregorio FalanghinaA fresh and lively wine with an elegant bouquet of tropical fruits, banana and apricots.The palate is lush with citrus flavors, tempered by juicy minerality and fresh acidity,with a lovely finish. This versatile wine will pair well with seafood, sashimi or pastain light sauces.
2007 Saurus Sauvignon BlancRedolent of peach, lime zest and pear, while the palate boasts a lively mouthfeel,classic citrus flavors and juicy acidity with quince and mineral notes. The finish isladen with flavors of summer peach and kumquat. It pairs with grilled chicken breast,roast turkey or spicy African fares.
RED2003 Chateau Lagrazette “Zette” MalbecA rustic bouquet of baking spices, raw meats, and dried black plum. The palatedisplays thick tannins balanced with fruits and zesty acidity, with a note of blackpepper on the finish. Great with leg of lamb or beef stew.
2008 Trapiche Astica MalbecChiliExquisite nose of dark berries and black licorice. The palate is concentrated,with blackberry liqueur and cherry flavors dominating this medium bodiedcarmenere with soft juicy tannins.
24PIERRE THIAM CATERING - [email protected] - 646.335.2468
WINE & BEVERAGES LISTRED
Ramsay Pinot Noir “North Coast”CaliforniaWith a rich Pinot nose of berries, toasted oak, and mushroom, with a hint of sassafras.It has full flavors of Bing cherries, vanilla, and blueberry, with notes of anise and bakingspices. Pairs well with fish, chicken or pungent cheeses.
2008 Crosby Cabernet SauvignonAn artisanal wine, this cabernet shows classic notes of ripe plum and cassis withenjoyable tannic structure. Pairs well with a variety of foods, including steak,venison and lamb; or with strong cheeses.
2006 Bergaglio Barbera del Monferato ‘Pian del Noce’Piedmont, ItalyEvoking a fragrance of crushed black flowers, dark cherries, vanilla, and cardamom,with subtle hints of violets and exotic spices. In the mouth, it is ultra-concentratedand yet smooth and elegant, showing juicy mineral notes and racy acidity amid lushberry and plum flavors. The perfect pairing would be a dish such as barbecued quail,although it will be equally appealing with lamb, fire-roasted vegetables or other suchflavorful fare.
2008 Casa del Valle ‘Acantus’ TintoSpainA savory blend of Cabernet Sauvignon and Tempranillo, Aromatic, redolent of coffee,dark chocolate, mountain fruit, and raspberry liqueur.Hints of dark spices pervade the back palate and the finish is soft and inviting,offering more cacao and coffee notes that linger soothingly. Great all year round,particularly excellent with barbecue, spicier fare, or stews.
25PIERRE THIAM CATERING - [email protected] - 646.335.2468
WINE & BEVERAGES LISTROSE
Mulderbosch 2011South AfricaDry. Steers decidedly towards strawberry and raspberry with a touch of white pepperspice mid-palate. This tantalizing combination of fruit and acidity allows for unlimitedfood pairing combinations.
Mumm Napa Brut RoseCaliforniaExpect loads of strawberry and ripe raspberry to make an early introduction, followedby the engaging encore of yeast-driven notes and sparkling layers of vanilla spice.With solid structure, fresh fruit, a steady stream of bubbles and the ability to partnerwith an impressive collection of ethnic cuisines.
COCKTAILS
Champagne and Wild Hibiscus CocktailTequila-Hibiscus CocktailVodka HibiscusHibiscus MartiniGinger MartiniWild Hibiscus RoseWild Hibiscus DaiquiriWild Hibiscus MargaritaWild Hibiscus MojitoGinger Mary (Bloody Mary-Caiparinha)Lemongrass-Ginger Infused TequilaGinger MartiniTamarind and Vodka Cocktail
26PIERRE THIAM CATERING - [email protected] - 646.335.2468
WINE & BEVERAGES LISTNON-ALCOHOLICHomemade Hibiscus Flower Infusion
Homemade Ginger Juice
Homemade Baobab Juice
Mango Juice
Guava Juice
Perrier
Coffee and Tea
We offer a full bar and cocktail service. Our mixologist can create a unique cocktailto reflect the theme of your event.Additionally, we have established relationships with the area’s leading winedistributors and will be happy to accommodate any specific requests.