At Two Peas, we believe that each event is unique. We will customize a menu based on your palate, theme, dietary requirements and budget. We work closely with our clients to create menus that are creative and memorable but with food that your guests will love.
We can handle everything from simple hors d'oeuvres/cocktail parties to a full dinner complete with dessert and paired with wine, beer and/or libations.
We are happy to cater a romantic dinner, picnic or brunch for two for a special occasion, or an important, intimate private or corporate affair. Please contact us for a free consultation for customized menu options and pricing.
We look forward to working with you!
We can handle everything from simple hors d'oeuvres/cocktail parties to a full dinner complete with dessert and paired with wine, beer and/or libations.
We are happy to cater a romantic dinner, picnic or brunch for two for a special occasion, or an important, intimate private or corporate affair. Please contact us for a free consultation for customized menu options and pricing.
We look forward to working with you!
Sample menu items*:
*Subject to seasonal availability
Salads:
Fresh Green Bean Salad: Fresh local green beans, blanched and tossed with roasted corn off the cob, scallions, local red and yellow grape tomatoes, tossed with olive oil, salt and pepper and finished with some crumbled roquefort cheese. (Vegetarian and gluten free)
Mesclun Salad with Fried Shallots and Blue Cheese: Fresh mesclun greens and sweet, crunchy fried shallots tossed with a crumbly, salty blue cheese and dressed in a light vinaigrette dressing.
Appetizers/Tapas:
Mini Beef Pinwheels: Bite sized pinwheels of Angus beef with Asiago d'allevo cheese, fresh spinach leaves and finished with an espresso-laced Himalayan sea salt. (Gluten-Free)
Greek Salad Skewers: Halved grape tomato and green olive over fresh feta cheese and cucumber and dressed in a Greek olive oil with salt and pepper. (Vegetarian and Gluten-Free)
Crab Cakes Morsels: Petite crab cakes, baked to perfection and served with tartar sauce.
Herbed Goat Cheese Crostini: House made bread, toasted and smeared with Edgwick Farms local goat cheese with fig and rosemary and topped with seasonal herbs. (Vegetarian)
Warm Fontina Balls: Chicken breast encased in fontina cheese with sundried tomato and crusted with an herb breading.
Dijon Chicken Bites: Tangy dijon mustard blended with chicken, cream cheese and garlic wrapped in folded filo dough.
Raspberry Brie en Croute: Creamy Brie cheese melded with ripe, red raspberry preserves and enveloped in a flaky puff pastry shell. (Vegetarian)
Crispy Asiago Asparagus: A spear of fresh asparagus encased in aged asiago, and hand wrapped in filo. (Vegan)
Spicy Steak Skewers: Seasoned sirloin steak with tri-colored peppers and fiery jalapeno cheese served on a bamboo skewer.
Lobster Pastel: Jalapeno and cheddar cheese laced dough stuffed with lobster, black beans, roasted corn, onions, red and green peppers and a Pepper Jack cheese.
Spinach Pesto Flatbread: Fresh asparagus mixed with roasted vegetables, spinach pesto and fresh goat cheese. (Vegetarian)
Main Courses:
Tortellini with Sausage and Broccoli Rabe: Delicate mild cheese tortellini with sweet Italian sausage and blanched broccoli rabe, tossed in olive oil and Parmesan cheese. (Can be made without the sausage for a vegetarian option)
Creamy Dill Salmon: Portions of fresh salmon baked in a cream-based dill sauce and finished with a touch of Parmesan cheese.
Sides:
Roasted Fingerling Potatoes: A mixture of yellow, purple and red organic fingerling potatoes, slow roasted in an imported, Sicilian olive oil with rosemary.
Green Beans Parmesan: Blanched, fresh green beans flash sautéed in butter and finished with a creamy Parmesan cheese.
Mixed Vegetables: A mixture of fresh, organic tri-colored peppers, zucchini and yellow squash, carrots and broccoli herbed with thyme and oregano in a garlic oil.
Desserts:
Citrus Cheesecake Bites: Mini cheesecakes on a graham cracker crust with colorful citrus puree swirl.
Chocolate Mousse Cups: Our signature mocha-infused chocolate mousse piped into edible dark chocolate cups and garnished with seasonal berries or whipped cream. (Can be made nut/peanut free without the chocolate cups)
*Subject to seasonal availability
Salads:
Fresh Green Bean Salad: Fresh local green beans, blanched and tossed with roasted corn off the cob, scallions, local red and yellow grape tomatoes, tossed with olive oil, salt and pepper and finished with some crumbled roquefort cheese. (Vegetarian and gluten free)
Mesclun Salad with Fried Shallots and Blue Cheese: Fresh mesclun greens and sweet, crunchy fried shallots tossed with a crumbly, salty blue cheese and dressed in a light vinaigrette dressing.
Appetizers/Tapas:
Mini Beef Pinwheels: Bite sized pinwheels of Angus beef with Asiago d'allevo cheese, fresh spinach leaves and finished with an espresso-laced Himalayan sea salt. (Gluten-Free)
Greek Salad Skewers: Halved grape tomato and green olive over fresh feta cheese and cucumber and dressed in a Greek olive oil with salt and pepper. (Vegetarian and Gluten-Free)
Crab Cakes Morsels: Petite crab cakes, baked to perfection and served with tartar sauce.
Herbed Goat Cheese Crostini: House made bread, toasted and smeared with Edgwick Farms local goat cheese with fig and rosemary and topped with seasonal herbs. (Vegetarian)
Warm Fontina Balls: Chicken breast encased in fontina cheese with sundried tomato and crusted with an herb breading.
Dijon Chicken Bites: Tangy dijon mustard blended with chicken, cream cheese and garlic wrapped in folded filo dough.
Raspberry Brie en Croute: Creamy Brie cheese melded with ripe, red raspberry preserves and enveloped in a flaky puff pastry shell. (Vegetarian)
Crispy Asiago Asparagus: A spear of fresh asparagus encased in aged asiago, and hand wrapped in filo. (Vegan)
Spicy Steak Skewers: Seasoned sirloin steak with tri-colored peppers and fiery jalapeno cheese served on a bamboo skewer.
Lobster Pastel: Jalapeno and cheddar cheese laced dough stuffed with lobster, black beans, roasted corn, onions, red and green peppers and a Pepper Jack cheese.
Spinach Pesto Flatbread: Fresh asparagus mixed with roasted vegetables, spinach pesto and fresh goat cheese. (Vegetarian)
Main Courses:
Tortellini with Sausage and Broccoli Rabe: Delicate mild cheese tortellini with sweet Italian sausage and blanched broccoli rabe, tossed in olive oil and Parmesan cheese. (Can be made without the sausage for a vegetarian option)
Creamy Dill Salmon: Portions of fresh salmon baked in a cream-based dill sauce and finished with a touch of Parmesan cheese.
Sides:
Roasted Fingerling Potatoes: A mixture of yellow, purple and red organic fingerling potatoes, slow roasted in an imported, Sicilian olive oil with rosemary.
Green Beans Parmesan: Blanched, fresh green beans flash sautéed in butter and finished with a creamy Parmesan cheese.
Mixed Vegetables: A mixture of fresh, organic tri-colored peppers, zucchini and yellow squash, carrots and broccoli herbed with thyme and oregano in a garlic oil.
Desserts:
Citrus Cheesecake Bites: Mini cheesecakes on a graham cracker crust with colorful citrus puree swirl.
Chocolate Mousse Cups: Our signature mocha-infused chocolate mousse piped into edible dark chocolate cups and garnished with seasonal berries or whipped cream. (Can be made nut/peanut free without the chocolate cups)
