stress-free
CREATIVE SOCIAL FARE

Sit back and relax when breaking bread with guests. Let Jeff Thomas Catering do the work. Too often in life we forget to enjoy the little things and it is our goal to make your special moments at home pleasurable.

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SELECTION OF 3 Passed Hors d’Oeuvres
  • Lamb Cholent Wontons with Indian Chutney
  • Lemon and Rosemary Brined Shrimp and Grit Cakes with Hot Pepper Jam
  • Duck Bacon Pizza with Smoked Mozzarella and Goat Cheese topped with Dried Cherries, Fresh Tarragon and Pomegranate Reduction
  • Swedish Meatball on Gruyere Crostini with Red Onion Confit
  • Fried Chicken Satay with Spicy Hot Honey
  • Smoked Gouda and French Onion Grilled Cheese served with Tomato Basil Bisque Shots
Set out dinner by the bite
  • *Carved Beef Tenderloin served with Roasted Garlic Whipped Brie on Mini Rolls OR Beef Tenderloin on Goat Cheese Crostini with Bourbon Bacon Onion Jam
  • Ginger Chicken Empanadas served with Apricot Chutney
  • Smoked Salmon with Cucumber and Boursin on Pumpernickel Melba Toast
  • Cranberry Cheese Torte topped with Orange Marmalade accompanied by Fresh Fruit and Crackers
  • Belgium Endive piped with Roasted Red Pepper Hummus and Tabbouleh
  • Potato Pancakes served with Lemon and Herb Crème Fraiche, Caviar and Chives
selection of 3 Desserts
  • Set Out Options:
  • Chocolate Hazelnut Macaroons
  • Thumbprint Cookies with Holiday Icing
  • Assortment of Cheesecake Bites
  • Holiday Rainbow Cookies
  • Crème Brûlée Milkshakes
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Passed Hors d’Oeuvres
  • Red Curry Shrimp and Smoked Gouda Grilled Cheese
  • Vegetable Samosa with Indian Chutney
  • Feta Artichoke Puff with Tomato Pepper Jam
Course I - Rose
  • Corn Panna Cotta with Tomato Consume
Course II - White Burgundy
  • Bibb Lettuce with Warm Parmesan Crusted Asparagus and Tomato with French Vinaigrette
  • Brioche Roll and Goat Cheese Butter
Course III - Chardonnay
  • Olive Oil Poached Striped Bass with Champagne Leek Sauce
Course IV - Cabernet Sauvignon
  • Tajine Rack of Lamb with Charmula Sauce
  • Seven Vegetable Couscous with Tomato Garlic Vinaigrette in Zucchini Band
Course V - Port Wine
  • Imported Cheeses with Fruit garnished with Fig Jam and Fruit Biscotti Crackers
Course VI
  • Chocolate Toffee Molten Cake with Raspberry Honey and Graeters Toffee Chip Ice Cream
  • Decaf Coffee and Tea
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Passed Hors d’Oeuvres
  • Country Ham, Chutney and Jarlsberg on Baby Biscuit
  • Shots of Kentucky Burgoo
  • St. Andre and Crab Grilled Cheese
Buffet
  • Chopped BLT Salad with Creamy Garlic Dressing
  • Hard Cider Brined Pork Tenderloin with Maple Bourbon Glaze on Mini Rolls
  • Kentucky Hot Brown Casserole
  • White Cheddar Cheese Grits
  • Country Green Beans
  • Watermelon carved Fruit Basket with Mint and Cassis
  • Biscuits and Corn Muffin with Goat Cheese Butter
Dessert
  • Derby Pie with Mocha Whipped Cream and garnished with fanned Strawberry
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Passed Hors d’Oeuvres
  • Roasted Maple Turkey, Brie and Cranberry Grilled Cheese
  • Bacon wrapped dates stuffed with Goat Cheese and Pear Chutney
  • Vegetable Tarts with Truffle Custard
Set out dinner by the bite
  • Beef Tenderloin (carved table side) with Horseradish and Dijonaisse Sauces
  • Chilled Grilled Shrimp on Parmesan Crostini with Lemon Caper Beurre Blanc
  • Bourbon Pecan Glazed Brie and Pesto Cheese Torte with Fresh Fruit Garnish and Crackers
  • Skewers of Grilled Harvest Vegetables
  • Pumpkin Risotto Balls with Pomegranate Reduction Dipping Sauce
Desserts
  • Set Out Vanilla Macaroon with Peppermint Butter Cream, Assorted Fudge Push Pops And Bourbon Balls
  • Passed Eggnog Milkshakes served with Warm Apple Crisp Wontons
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Passed Hors d’Oeurvres
  • Duck Bacon Pizza with Smoked Mozzarella and Goat Cheese topped with Dried Cherries, Fresh Tarragon and Pomegranate Reduction
  • Mini Maryland Style Crab Cake Sliders on Baby Biscuits with Mustard and Onion Marmalade
  • Hollow Baby Potatoes with Dill Crème Fraiche and Balsamic Caviar
Buffet
  • Caprese Kabobs on a bed of Mixed Greens drizzled with Balsamic Vinaigrette topped with Chopped Basil
  • Spicy Apricot Fried Chicken with Sweet Chili Glaze
  • Creamed Fresh Silver Queen Corn laced with Ground Chorizo and Parmesan
  • Assorted Grilled Vegetable Display
  • Assorted Bread and Goat Cheese Butter
Dessert
  • Lemon Blueberry and Chocolate Bourbon Bread Puddings
  • Served with Assorted Toppings to include: Chopped Nuts, Chocolate Jimmies, Toffee Chips, Chocolate, Raspberry and Caramel Sauces
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Passed Hors d'Oeuvres
  • Ahi Tuna Squares filled with Wasabi Aioli and Pickled Ginger
  • Buffalo Chicken and Blue Cheese Mousse in Micro Cones
  • Duck and Pineapple Szechuan Pizza
Station I
  • Chicken Fajita in Chinese Steamed Buns
Station II
  • Lamb Meatball Lollipop with Fontina Risotto “Tater Tots” with Diablo Sauce
Station III
  • Lobster Corndogs with Lemon Caper Beurre Blanc garnished with a Grilled Caesar Salad Skewer
Station IV
  • Pulled Short Rib and Horseradish Havarti Grilled Cheese
Desserts
  • Glazed Donut Ice Cream Sandwiches
  • Warm Apple Crisp Wontons with Caramel Sauce
  • Mini Crème Brulee Cupcakes
Designed by ManMan & The Nerdgency
creating the
special moments
of life
815 Oak Street, Ludlow, KY 41016 | 859.291.0286 | events@jeffthomascatering.com