Roasted Porcini Mushrooms and Fontina (V)
FrizzledArtichoke-Asiago Hash(V)
Caramelized Peaches,Ricotta,Arugula and Honey-Walnut Jam(V)
BrownSugar TorchedBerrieswith Mascarpone and Sweet Leaf (V)
Blistered Tomatoes, Fresh Mozzarella,Basil andBalsamicGlaze (V)
TuscanWhiteBeanandKale (V)
Tea Smoked SalmonandDill Cream
FreshCrushed Peas, Prosciutto and Parmesan
French Ham,Boursin, andDriedApricot
Cream Cheese and Everything Bagel Salt (V)
Roasted Almonds and Smoked Olive Oil(V)
Elotes, Lime and Valencia Hot Sauce (V)
Yogurt and Záatar (V)
Salsa and Crushed Tortilla Chips (V)
Oil Cured Tomato andBasil(V)
Hot and Sour (SambalOlek & Lemon)(V)
Green Onion and Feta (V)
Bacon and Goat Cheese
Greek Salad Skewer (V)
Caprese Tortellini Skewer (V)
Peruvian Jewel Drop Skewer (V)
Blackberry, Feta and Watermelon Skewer (V)
Melon, Prosciutto and Mozzarella Skewer
Pear,Gorgonzola, and Prosciutto
Grilled Salchicha Pinchos (Chorizo, Potato, and Peppers)
Buffalo Chicken Skewer with BlueCheese, Celery and AvocadoRanch
“BLT” Skewer
Mini “Naked” CheeseBurger
Jamaican Jerk PorkKebabs with Red Peppers and Onions
Mini Chicken & Waffle Skewers with Pecan Maple Syrup
Mini Anticuchos Beef Skewers
Lamb Arrosticini (Smoked Paprika, EVOO,Abruzzo Sea Salt)
Mini MexicanStreet CornSalad Taco (V)
Terlingua Black Bean Taco (V)
Smokey Portobello Taco (V)
Grilled Clabacitas with Cotija (V)
Brie, Pear, Hazelnut and Cranberry Quesadilla (V)
Seven Layer Avocado Quesadilla (V)
Adobo Pulled Pork Carnitas Taco
Big Bang White Fish Taco with Jalapeno-Carrot Slaw
Barbacoa Beef Short Rib Taco
Chicken,Bacon and Jalapeno Brie Quesadilla
Cider Apple Lobster Taco with Fennel Slaw
Roasted Shrimp and Corn Pico Taco
Korean Beef Taco with Kimchi Radish Slaw
Smoked Pork Belly and Caramelized Apple Empanadas with Jalapeno Jam
Grilled Muenster, Smoked Gouda, and Cheddar Cheese Sandwich on Buttery Rustic Bread (V)
Baja Black Bean with Chunky Avocado and Kale slaw(V)
Pulled Pork Carnitas with Ensalada Repollo
Turkey Burger with Young Gouda, Pepper Bacon and Caramelized Onions
Texas Pulled BBQ Pulled Pork Slider with Horseradish Slaw
Chicken Fried Chicken on Southern Buttermilk Biscuits with Maple-Chive Bacon Butter
Pulled Pork Arepas
Bacon & Brie Grilled Cheese with Caramelized Onions on Sourdough Bread
Buffalo Chicken Slider with Shaved Carrots and Creamy Blue Cheese
Deep South Sirloin Sliders topped with Pimento Cheese and Brown Sugar Bacon
Blue Crab Cajun Po-Boy with Remoulade, Shredded Lettuce and Tomato
Angus Beef with Aged Cheddar, Lettuce, Tomato and Pickle
Mini Kobe Slider with Blue Marbled Jack and Adobonnaise
Southern Duck Meatball Slider on Sweet Potato Biscuit with Jalapeno-Pecan Jam
Mini Lox & Bagel with Nova Lox and Cream Cheese atop a Toasted Mini Bagel
Neapolitan Originale – Margherita (V)
Rio Grande Vegetarian – Grilled Vegetables, Roasted Corn, Chile Spices and Jack Cheese (V)
The “Cheesehead” – Mozzarella, Provolone, Aged Cheddar, Gouda and Colby (V)
Lemon Arugula with Olive Oil Cured Tomatoes and Roasted Ricotta (V)
The Red-Hot New Yorker – Buffalo Chicken, Billy Blue, Carrot, Celery and Ranch
Pepperoni…well, you know
Quattro Stagioni – Artichoke, WILD Mushroom, Olives, Peppers and Prosciutto
Grilled Chicken with Avocado, Goat Cheese, Fresh Basil, and Balsamic Drizzle
Cave Man Special – Ground Kobe, Pork Sausage Crumble, Calabrese Salami, and Ham
Mediterranean Shrimp with Feta Cheese, Grape Tomatoes, Fresh Parsley, and EVOO
Blue Cheese Mousse with Sun-dried Fig in an Edible Cone with Lavender Honey (V)
Artichoke and Roasted Pepper Mousse Cone (V)
Seasonal Fruit Salad and Sweet Cream in a Mini Cone (V)
Mediterranean Chicken Salad in a Savory Cone
Carolina Pulled Pork and Southern Slaw in a Crunchy Cone
Tuna Sambal in a Miso Cone
Sweet Chili Shrimp Dip in a Pastry Cone
Shaved Beef Tenderloin with Horseradish Cream in a Savory Cone
Smoked Salmon Mousse in a Sesame Seed Cone
Lemon Vodka Shrimp Cocktail
Shrimp and Chorizo with Roasted Pepper
Shrimp Tapas and Mango Broth Shooter
Roasted Cauliflower Shot with Cayenne-Parm Twist (V)
Golden Gazpacho Shooter (V)
Cinnamon-Ginger Carrot Shot with Candied Pork Belly
Loaded Baked Potato Shooter
Summer or Winter Melon Proshooter
Roasted Pumpkin, Toasted pepitas and Pancetta
Thai Red Curry with Mini Shrimp Corn Fritter
Watermelon, Cucumber-Feta Cups (V)
Sugar Pea Risotto in Parmesan Taco (V)
Edamame Potsticker (Vegan)
Steamed Kale Jiaozi (Vegan)
Vegetable Samosa (Vegan)
Spinach and Feta Filo Crisp (V)
Caprese “Classica” with Aged Balsamic Drizzle (V)
Wild Mushroom & Truffle Arancini (V)
Jalapeno Deviled Egg Poppers (V)
Mini Fried Heirloom Cherry with Bacon Ranch and Green Onions
Medjool Dates with Goat Cheese, Walnut and Mint (V)
Jalapeno stuffed Mushroom Caps (V)
Steak Frites with Aleppo-Horseradish Crema (V)
Ricotta Polenta Cake with Pan Roasted Tomatoes (V)
Caesar Salad Endive Spears (V)
Brussels Sprouts Lollipops (V)
Cheeseburger Tater Tots
Polenta Cups with 5-Hour Short Rib
Thai Chopped Chicken Salad Wonton Cups with Spicy Peanut Sauce
Mini Croque-Monsieur Gougères
Bacon Wrapped Medjool Dates with Boursin
Butter Blackberry Turkey Meatball
Bacon Wrapped Chicken with Jalapeno-Lime Jack Cheese
Ultimate Five-Cheese Mini Baked Mac Cup (V)
Candied Bacon Jam Tart with Smokey Bleu
Mini Corned Beef Rueben Spring Roll
Petit Three Fish Tartar Blini with Lemon-Fennel Salad
Blue Crab Cake with Lemon Confit and Aleppo Aioli
Chef Brian is putting the final touches on our Blue Fire Catering menus, so check back here soon to experience everything we have to offer!
For a customized menu perfectly crafted for your event, please contact Beth@BlueFireCatering.Com so we may begin enticing your taste buds!
Mongolian Beef with Fragrant Steamed Rice, and Sesame-Ginger Broccoli
BBQ Roasted Pork Belly with Mashed Taro, and Garlic-Soy Green Beans
Shanghai Chicken with Stir-Fry Noodles, and Pan Roasted Cabbage, Broccoli, and Kale
Spicy Yellow Fin Tuna Poke with Ponzu Avocado and Mei Fun Rice Noodles
Ginger Cashew Tofu Stir-fried tofu and cashews in a spicy soy-ginger sauce GF
Veggie Lettuce Wraps with Peanut Sauce VEGAN, can be made GF
Italian Sausage Rigatoni with Olive Oil Seared Broccoli Rabe
Chicken Piccata with Lemon Parmesan Orzo and Wilted Spinach
Pan-Seared Cod in White Wine Tomato Basil Sauce with Garlic Parmesan Potatoes
Ricotta Ravioli with Spinach, Artichokes, Capers and Sun-Dried Tomatoes
Mushroom, Kale and Tomato Lasagna Roll with Gorgonzola-Cauliflower Sauce
Crawfish Étouffée with Riz Creole and Garlic Crack Toast
New Orleans Chicken Lazone Pasta with Wilted Greens
Tchoupitoulas St. BBQ Shrimp with Garlic French Bread
Mini Muffuletta with Horseradish Pickles and Fresh Kettle Chips
Cheesy Polenta Fritters with Roasted Okra Spears and Cajun Marinara Sauce
Roasted Creole Cauliflower with Corn Maque Choux Salad
Smoked Cocoa and Chile Rubbed Boneless Pork Chop with 5-Cheese Mac and Pickled Garlic Green Beans
Fire Grilled BBQ Chicken Breast with Peppered Bacon Potato Salad and Tossed Southwest Caesar
Candied Jalapeno Crusted Catfish with Texas Corn Dingos, and Caramelized Sweet Onion Aioli
Blue Fire’s 10-Hour House Smoked Brisket with Get-Lit Cowboy Beans and Green Chile-Maple Corn Muffins
Barbeque Grilled Portabella Steaks with Baby Greens and Herbed-Mustard Seed Potatoes
Heirloom Tomato, Corn, and Red Cabbage Salad with Avocado and Lime Olive Oil
Pecan Crusted Pork Tenderloin, Peach Butter, Sweet Potato Hash and Roasted Brussels
Honey-infused Bourbon Grilled Chicken and Watermelon Salad, Goat Cheese, Spiced Pecans,
and White Balsamic Vinaigrette
Smoky Shrimp and Grits, with Spinach, Beech Mushrooms, and Red Eye Pan Gravy
Fried Green Tomato BLT, Toasted Shallot Mayo, ‘Mater Jam, Baby Arugula
Cornbread Hoecakes with Mustard Greens, Glazed Pecans and Bourbon Honey Mustard
New Southern Greens w/ Baby Turnip, Quinoa, Ginger, Smoked Paprika, & Balsamic Cranberries
Chef Brian is putting the final touches on our Blue Fire Catering menus, so check back here soon to experience everything we have to offer!
For a customized menu perfectly crafted for your event, please contact Beth@BlueFireCatering.Com so we may begin enticing your taste buds!
Chef Brian is putting the final touches on our Blue Fire Catering menus, so check back here soon to experience everything we have to offer!
For a customized menu perfectly crafted for your event, please contact Beth@BlueFireCatering.Com so we may begin enticing your taste buds!
Chef Brian is putting the final touches on our Blue Fire Catering menus, so check back here soon to experience everything we have to offer!
For a customized menu perfectly crafted for your event, please contact Beth@BlueFireCatering.Com so we may begin enticing your taste buds!
Chef Brian is putting the final touches on our Blue Fire Catering menus, so check back here soon to experience everything we have to offer!
For a customized menu perfectly crafted for your event, please contact Beth@BlueFireCatering.Com so we may begin enticing your taste buds!
GET THE PARTY STARTED, ENHANCE YOUR RECEPTION, OR CELEBRATE COCKTAIL STYLE
Caramelized Peaches, Ricotta, Arugula and Honey-Walnut Jam Bruschetta (V)
Oil Cured Tomato and Basil Avocado Toast (V)
Mini Chicken & Waffle Skewers with Pecan Maple Syrup
Lamb Arrosticini Skewers with Smoked Paprika, EVOO, Abruzzo Sea Salt
Brie, Pear, Hazelnut and Cranberry Quesadilla (V)
Cider Apple Lobster Taco with Fennel Slaw
Smoked Pork Belly and Caramelized Apple Empanadas with Jalapeno Jam
Bacon & Brie Grilled Cheese with Caramelized Onions & Blackberry Jam on Sourdough Bread
Deep South Sirloin Sliders topped with Pimento Cheese and Brown Sugar Bacon
Mini Lox & Bagel with Nova Lox and Cream Cheese atop a Toasted Mini Bagel
Quattro Stagioni – Artichoke, Wild Mushroom, Olives, Peppers and Prosciutto Flatbread
Blue Cheese Mousse with Sun-dried Fig in an Edible Cone with Lavender Honey (V)
Tuna Sambal in a Miso Cone
Roasted Pumpkin, Toasted pepitas and Pancetta Soup Shot
Jalapeno Deviled Egg Poppers (V)
Bacon wrapped Tequila Quail with Maple-Jalapeno Glaze
Lobster Mac & Cheese Bites
Polenta Cups with 5-Hour Short Rib
TO CHAT, CONNECT, AND GRAZE
Vegan Hot Pink Beetroot Hummus
Roasted Sweet Potato Hummus
Cilantro-Avocado Hummus
Caramelized Cauliflower Hummus
Southern Pimento Cheese
Beer Cheese Dip
Greek Tzatziki Yogurt
Spinach Artichoke Fondue
Roasted Corn and Bacon Dip
Proscuitto, Cured Sausages, Parmigiano Reggiano, Brie,
Wensleydale Apricot, Port Derby,
Crostinis and Crisps, Jams, Fresh Honey, Olives and Dried Fruit
Turkey Burger with Young Gouda, Pepper Bacon and Caramelized Onions
Texas Pulled BBQ Pulled Pork Slider with Horseradish Slaw
Buffalo Chicken Slider with Shaved Carrots and Creamy Blue Cheese
Mini Kobe Slider Blue Marbled Jack and Adobonnaise
Neapolitan Originale – Margherita
Grilled Chicken with Avocado, Goat Cheese, Fresh Basil, and Balsamic Drizzle
Cave Man Special: Ground Kobe, Pork Sausage Crumble, Calabrese Salami, & Ham
CHEF-FINISHED TABLESIDE AND CUSTOMIZABLE BY GUESTS
Adobo Short Rib Street Taco with Cilantro-Lime Slaw & Avocado-Pico de Gallo
Smoked Chicken Fajita with Spanish Rice, Borracho Beans and Pico-Slaw
Pan-Grilled Mahi Mahi Tostada with Carrot-Cucumber Salad and Chipotle-Lime Crema
Blue Fire Veggie Taco Salad
Street Vendor Elotes Cup:
Fresh Grilled Corn off-the-cob, Mexican Crema, Cotija, Lime, Cilantro, and Valentina Hot Sauce
Crawfish Étouffée with Riz Creole and Garlic Crack Toast
New Orleans Chicken Lazone Pasta with Wilted Greens
Tchoupitoulas St. BBQ Shrimp with Garlic French Bread
Mini Muffuletta with Horseradish Pickles and Fresh Kettle Chips
Cheesy Polenta Fritters with Roasted Okra Spears and Cajun Marinara Sauce
Roasted Creole Cauliflower with Corn Maque Choux Salad
Smoked Cocoa and Chile Rubbed Boneless Pork Chop with 5-Cheese Mac and Pickled Garlic Green Beans
Fire Grilled BBQ Chicken Breast with Peppered Bacon Potato Salad and Tossed Southwest Caesar
Candied Jalapeno Crusted Catfish with Texas Corn Dingos, and Caramelized Sweet Onion Aioli
Blue Fire’s 10-Hour House Smoked Brisket with Get-Lit Cowboy Beans and Green Chile-Maple Corn Muffins
Grab a plate, get in line, dig in
Homemade Breakfast Pastries and Breads with Butter and Assorted Jams
Butternut Squash and Kale Individual Stratas
Chorizo and Gouda Individual Stratas
Cinnamon Raisin Bread Custard with Fresh Berries
Smoked Salmon Potato Pancakes with Dill Cream
Sage Breakfast Sausage
Candied Bacon Jam and Brie Tart
Autumn Fruit Skewers
Greek Salad with Tomatoes, Cucumbers, Onions, Feta Cheese, Kalamata Olives, and an Oregano Vinaigrette
Farfalle Pasta with Stemless Broccolini and Basil-Olive Oil Dressing
Crispy Cauliflower
Rosemary Roasted Marble Potatoes
Mediterranean Chicken Breast with Kalamata-Tomato Relish
Grilled Beef Kabobs with Onions, Peppers, and Tatziki Spread
Focaccia bread with EVOO and Aged Balsamic
Perfect Creations For All your courses
Black and Blue Salad
Heirloom and Baby Spinach, Frisee, Fresh Blackberries, Blue Cheese Crumbles,
Chopped Pecans, with Black & Blue Vinaigrette
Classic Wedge
Crisp Iceberg, Cherry Tomatoes, Red Onion Rings,
Pepper Bacon, Blue Cheese Crumbles and a Roquefort Dressing
Pan Seared Coriander Dusted Halibut over Baby Heirloom Tomatoes
Fresh Corn, and Avocado lavished with Petite Herbs and Minus 8 Emulsion
Smoked 5-Pepper Dusted Angus Beef Medallions with Smashed Marble Potatoes,
Carrot-Asparagus Tips, Forest Blend Mushrooms and a Cabernet Demi-Reduction
Pecan Crusted Chicken over Caramelized Bacon Brussels Sprouts,
White Cheddar Polenta and Smoked Tomato Broth
The delicious end to the most delicious event
Chocolate-Raspberry Brownie Mousse
Mixed Berry Crumble
Zita’s Key Lime No’mores
Chocolate P&B Smashers
Tropical Passion Fruit Trifles
Salted caramel apple pie bars
blueberry & lemon pot de cremes with cookie crumble
Nutella Crunch Crepes with Brandied Orange Butter
Homemade Ice Cream Sandwiches
Vanilla, Chocolate and Strawberry Ice Cream, Smooshed Between
Chocolate Chip, Sugar, and Peanut Butter Cookies
Topped with Chopped Nuts, Chocolate Shavings, Sprinkles, and Caramel Drizzle
Old Fashioned Strawberry Shortcake with Fresh Whipped Cream
TX Whiskey Cake with Caramelized Pecans and Buttercream Drizzle
Includes
Fruit Salad
Pasta Salad or Chips
Homemade Cookie or Bar
Chicken Pesto
Arugula, Tomato, Sweet & Savory Vinaigrette
CAPRESE
Roma Tomato, Fresh Mozzarella, Roasted Red Peppers, Basil
THE CLUB
Turkey, Bacon, Ham, Swiss, Lettuce, Tomato, and Horsey Mayo
MOM’S TUNA SALAD
Chopped Eggs, Organic Mayo, Minced Celery, Diced Red Onions