TABLE OF CONTENTS - Pierre Thiam Cateringpierrethiamcatering.com › ptc_menu.pdf · Spiced Blue...

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”


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


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


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


MENU BSalmon Tartare on Poppadum Crisp

Curried Crab and Papaya Salad in Wonton Crust






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


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


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


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


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)


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”


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


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


BUFFET SAMPLE MENUSMENU AField Green Salad and Tamarind Dressing

Roasted Salmon Charmoula with Cumin, Cilantro, Lime and Turmeric



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


BUFFET SAMPLE MENUSMENU CCaesar Salad with Baby Romaine and Cornbread Croutons

Grilled Polenta with Creamy Wild Mushroom and Sautéed Spinach


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


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


Tropical Fruits Brochettes with Hibiscus Coulis and Chocolate Sauce

Coffee, Tea and Assorted Cookies


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


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


STATIONSWEST AFRICAN STATIONSeafood with Okra Casserole over Cassava “Foufou”


Millet Pudding and Vanilla Yogurt ShotsThiakry

STREET FOOD STATIONBlack Eye Pea FrittersAccara

Fried PlantainAloco

Tuna and Cilantro Fried RavioliPastel


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


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 Mergues Sausages with Harissa



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


DESSERTS & SWEETSTropical Fruit Brochettes with Hibiscus Coulis and Chocolate Sauce

Moroccan Fruit Salad

Pear and Mango TartParis-Dakar


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


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


CHEESESNY Cheese Platter with Marinated Olives, Country Bread and Mango Chutney

Specific cheeses can be ordered in advance, alternatively we can select for you


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.


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.


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.


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


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.

TABLE OF CONTENTS - Pierre Thiam Cateringpierrethiamcatering.com › ptc_menu.pdf · Spiced Blue...

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