| Menu Ideas |
| Some of our distinctive foods are explored in Menu Ideas. Twillia consults with you to create a menu that will make an outstanding impression with your guests. Our prices are not posted due to the individual attention that each menu is given but are comparable to other quality caterers. The menu ideas are the intellectual property of Twillia Glover. |
| Brunch Assorted Mini Scones Muffins Croissants Crepes filled with Barden Orchard roasted apples Quiche with seasonal vegetables and Narragansett Creamery cheese Baby Greens tossed with pepita seeds and fresh herb vinaigrette Cinnamon raisin batard French toast with fruit compote Casey Farm bacon or sausage Mini omelet station Fresh Fruit |
| Luncheon or Dinner Wild Mushroom Ravioli tossed with broccoli rabe, sweet peas and basil broth Free Form Lasagna with grilled seasonal vegetables, swiss chard, roasted tomato broth and herbed goat cheese Grilled Portabella mushroom stuffed with quinoa, asparagus, sweet peas and roasted tomato coulis Roasted New England Cod with Provencal Ragout Sauteed Bomster scallops served over baby greens with fresh thyme vinaigrette Grass fed Watson Farm lamb chops finished with fresh mint vinaigrette Roasted organic chicken with tarragon broth |
| Hors d'oeuvre Chilled Sweet Pea Soup "shooters" Mini heirloom potato and leek pancakes with horseradish sauce Mushrooms stuffed with Shy Brothers Farm shallot Hannahbells cheese Tartlets with asparagus and herbed goat cheese Polenta "bruschetta" with sundried tomato pesto Matunuck Oysters on the half shell Petite Greek salad with Narragansett Creamery Salty Sea Feta Gougeres (Gruyere cheese pastry) |
| Grilled Eggplant Tower with baby spinach, herbed goat cheese and tomato coulis |
| Little Farm Catering (401) 290-7111 |
| Grilled corn salad with heirloom tomatoes and haricot vert |

