Andrew Ormsby Catering Dallas, Texas

Hors D'oeuvres

Cold Hors D'oeuvres

Tuna Ceviche with lemongrass and ginger in a cucumber cup

Smoked Chicken, Cucumber and Fresh Mango in a tortilla cup

Thai Style Beef Salad on wasabi toast with volcano cream sauce and green onion

Beef Tenderloin on grilled costini topped with Kalamata olive, Pequillo peppers and pesto cream

Duck Liver Mousse on onion Bruschetta topped with shaved Prosciutto, a Socilian olive, and tomato-onion marmalade

Sashimi of Ahi Tuna with yamasa soy, avocado wasabi cream, rose ginger and cucumber soy served in a Chinese spoon

Grilled Lamb Fillet on garlic Bruschetta topped with yogurt, tomato, cucumber and Kalamata olives

Tartlet of Peking Duck with cucumber, green onion, pickled vegetables and plum vermouth sauce

BBQ Australian Lamb Loin on fennel bread with golden beets, goat cheese and frisee

Scotish Smoked Salmon on miniature Horseradish Scones with dill and cucumber cream fraiche

Dungeoness Crab Salad with green tomatoes, avocado, cilantro and jimaca on black sesame toast

Carolina BBQ Pork in a crisby corn tortilla cup topped with pickled onions and chipotle mayonnaise

Vietnamese Summer Roll of Crab Salad and Mango, served with roasted peanut sauce

Goat Cheese, Shaved Prosciutto and Figs on onion bruschetta

Salad of Gulf Shrimp with peppers, cucmber, red onion and lemon aioli served in an Asian spoon

Baby Red Potato Cups with red pepper, hummus, grilled zucchini and sumak

Smoked Salmon, Goat Cheese & Caper Roulade on pempernickel rounds with vodka cream and dill

Cold Peeled Jumbo Shrimp Tials served with spicy cocktail sauce

Organic Cocnut Chicken Tartlet with green papaya, mango and sweet chili jam

Thinly Sliced Sirloin on a toasted cielle with creamed horseradish and tomato-onion marmalade

Miniature Greek Salad with Texas goat cheese and Kalamata olives in a cucumber cup

Eggplant, Zucchini, and Pequillo Pepper Roll with babaganoush, basil and pine nuts

Wils Salmon Tartare with lemmon vanilla sauce on a potato blini

Hummus and Babaganoush accompanied by traditional Turkish flatbreads

Baby Chicken BLT with bacon, tomato, spinach and spicy remouslade

Scottish Smoked Salmon with Bermuda onion, Spanish capers and vodka cream in a silver teaspoon

Foie Gras Terrine on shallot bruschetta with fresh basil, Prosciutto and tomato relish

Baby Heirloom Tomatoes filled with bocconcini, sun-dried tomatoes and olives.

Hot Hors D'oeuvres

Wild Mushroom and Jalapeno Strudel with pesto cream

Groujons of Turkey crumbed with sage and lemon served with a cranberry, orange and chili dipping sauce

Oysters Kilpatrick baked in the shell with applewood smoked bacon and Worcestershire

Buttermilk Fried Oyster with jalapeno remoulade on a buckwheat pancake

Seared Scallops wrapped and baked in applewood smoked bacon

Traditional Oysters Rockefeller baked with spinach, onion, lemon, and Pastis

Wils Mushroom and White Truffle Risotto Balls with a roasted pepper coulis

Shrimp and Pork Dumplings with scallions and tempura soy dipping sauce

Jalapeno Parmesan Polenta Wrapped in Proscuitto and topped with fried green tomatoes

Schezwan Peppercorn Crusted Scallops with green onions and nam jim sauce

Australian Wagyu Beef on a potato blini with Roquefort cream and Bordelaise onions

Chicken Breast Coated with Parmesan, toasted bread crumbs and cocnut with a sweet chili dipping sauce

Almond Chicken Fritters with saffron and smoked paprika aioli

Curried Lamb Biryani in a chick pea pancake

Jalapeno and Pork Sausage Rolls baked in a puff and topped with a tomato basil sauce

Croque Monsieur mini sandwich of baked ham bound with Gruyere cheese mouse

Pork Tenderloin in poppy seed bread crumbs with a sweet tomato basil sauce

Oven Roasted Dates wrapped with applewood bacon

Thai Style Crab Fritters with chili garlic sauce

Shrimp Beignets served with a Cajun cream

Butterfield Jumbo Shrimp Tempura with curry mango mayonnaise, jalapeno ponzu or lemon, caper tartar

Melanzani Rolls of Eggplant, Proscuitto and Mushroom with Prima Donna and white truffle oil

Honey Ham, Sweet Corn and Spring Vegetable Croquettes with herb aioli

Sesame Shrimp Toast with sweet chili, ginger, and Indonesian soy

Creamy Queso and Roasted Tomato Pico served with crispy corn chips

Baked Savory Eclair filled with appenzeller cheese and wild mushroom duxelle

Dutch Chicken Croquettes with toasted almonds and red chili rouille

Beer Battered Fish with jalapeno ponzu sauce or lemon caper tartar

Grilled Shrimp wrapped in applewood bacon

Vietnamese Pork Meatballs with chili dipping sauce

Asian Rice Rolls

Snow Crab, Avocado and Shiitakes

California Rolls with crab salad, avocado and rose ginger

Tuna Nori Rolls with Wasabi and cucumber

Empanadas of

Ancho Chicken and Blue Corn

Beef and Onion

Sweet Corn

Miniature Tarts of

Portobello, Proscuitto and Eggplant

Slow Roasted Heirloom Tomato

Blue Crab, Fontina and Tomato

Parmesan and Thyme with red onion jam

Onion, Rosemary and Roasted Garlic

Caramelized Onion, Pear, Walnuts, and Bleu Cheese

Pulled Pork and Blue Corn Tamale

Samosas filled with

Coconut Curried Lamb

Byriani French Lentil

Potato and Green Pea

Fried Spring Rolls of

Spring vegetables with sweet curry

Peking Duck, water chestnuts and cilantro with plum miso sauce

Chicken, shiitake mushrooms and spring onions with sweet chili sauce

Shrimp, lemongrass, and Thai ginger with red chili, rice vinegar and shallots

Pizzettas (Mini Pizzas) or Calzones of

Smoked Chicken and avocado cream

Spicy Sausage with tomato, olives, basil and fresh mozzarella

Mushroom, Bell Pepper, Onion and Olive

Proscuitto, Mushroom and white truffle oil

Margherita of tomato, onion, Prima Donna and oregano

Pissaladiere of puff pastry topped with

Caramelized onion, Kalamata Olives, sun-dried tomatoes and basil

Artichoke Hearts, Goat Cheese and slow roasted tomatoes

Smoked Salmon, Spanish capers, red onion, and vodka cream

Individual Pot Pies filled with

Chicken, green pepper and jalapeno

Traditional Beef Bourguignon with mushroom and port wine

Cajun Crawfish with Chipotle and roasted corn

Potato Pancake filled with

Smoked Beef Tenderloin and jalapeno-tomato marmalade

Hot Smoked Salmon with lemon crme fraiche and poppy seeds

Cajun Shrimp and Chipotle mayonnaise

Portabello and sweet tomato relish

Blackened Chicken, avocado and jalapeno

Mini Burgers on homemade sesame seed buns

Cheeseburgers with applewood bacon, onion, and jalapenos finished with chipotle mayonnaise

Chicken Burger with grlled bacon, Swiss cheese, avocado and herbed mayonnaise

Wild Mushroom and Jalapeno Burger with tomato, lettuce and chiptole mayonnaise

Fois Gras Burger with beef, applewood bacon and tomato relish


Tea Sandwiches

Chicken Breast, homemade mayonnaise and fresh dill

Chicken, Wasabi mayonnaise, rose ginger and jimaca

Lobster, cracked black pepper, lemon mayonnaise, scallions and celery

Scottish Smoked Salmon, cream cheese and chive

Cucumber, cream cheese, and watercress

Vintage Cheddar with chutney and pickled onions

Mediterranean Roulade of grilled eggplant, sweet peppers and zucchini with fresh basil and chevre cream

Shaved Ham, cream cheese and celery on pumpernickel

Lunch Sandwiches

Mediterranean Vegetables on herbed focaccia

House Tuna Salad with frisee

Roasted Beef with dijonaise, Swiss cheese and tomato

Turkey Breast, sweet cranberry mayonnaise and crispy bacon

Roast Beef, horseradish cream and pequillo peppers

Avocado, applewood bacon and tomato on multi grain

Croissaint Sandwiches

Roasted Turkey, applewood bacon, lettuce, tomato and Dijon

Virginia Cured Ham, Swiss cheese and sun-dried tomatoes

Smoked Salmon, capers, dill, cream cheese and chives

Tomato, Mozzarella, Basil and balsamic vinegar

Salads and Soups


Spinach Salad with segmented oranges, toasted pecans, goat cheese, dried cranberries and a sweet balsamic vinaigrette

Rare Roast beef Salad with spring vegetables, ginger, red chiles, sweet soy dressing and cilantro

Tomato, Cucumber and Celery with red onion and sherry vinegar

Mango Chicken Salad with snow peas, sugar snaps, toasted almonds and orange vinaigrette

Caesar Salad with crispy smoked applewood bacon, jalapeno croutons and Reggiano parmesan

Spicy Asian Chicken Salad with soba noodles, lime, ginger and peanut chili dressing

Caprese Salad of fresh and sundried tomatoes, buffalo mozzarella, basil and an aged balsamic dressing

Grilled Jumbo Shrimp on Asian Mixed greens tossted with bean shoots and snow peas with ginger soy dressing

Salad of Shrimp with peppers, onions, tomato and basil with a virgin olive oil and lime juice dressing

Classic Nicoise Salad of tuna, fingerling potatos, haricot vert, olive and vine ripe tomatoes

Frisee Salad of Granny Sith applies, bacon, pecans, and red onion with a Dijon vinaigrette

Salad of Avocados with Texas grapefruit, fresh ricotta and baby spinach

Butter Lettuce with Roquefort cheese, pears, candied walnuts and sherry vinegar

Arugula, Grapefruit and Shaved Fennel tossed with champagne vinaigrette

Greek Salad of plum tomatoes, charred red onion, oregano, feta and cucumber with olive oil and lemon juice

Tower Salad of Dungoeness Crab with tomatoes, avocados, and a roasted red pepper sauce on field greens

Salad Gourmand - wild lettuce topped with smoked salmon, goat cheese, haricot vert, duck liver parfait and pequillo peppers

Hot Soups

Asian Style Tom Yum Chicken Broth with lemongrass, shiitake mushrooms, shrimp, dumplings and coconut milk

Santa Fe Tortilla Soup with grilled tomatoes, Cascabel chilies and cilantro cream

Thai Style Cream of Butternut Squash with coriander and coconut cream

Black Mussel, Fennel and Saffron Soup with a red pepper-garlic rouille

Wild Mushroom and Black Truffle Soup with basil, Chablis and double cream

Japanese Miso and Chicken Broth with silken tofu, nori and wakame

Traditional Lobster Bisque with cognac and double cream

Old Fashioned Country Vegetable

Chinese Chicken and sweet corn soup

Duck and Beet Root Borscht topped with vodka cream and Sevruga caviar

Smoked Tomato Soup topped with jalapeno gruyere croutons and avocado cream

New England Clam Chowder

Cream of Cauliflower and Boursin Soup

Cold Soups

Chilled Chicken and Watercress Soup

Potato Leek Vichyssoise

Iced Summer Gazpacho

Garden Green Pea Soup with crispy Smithfield ham and double cream


Plated Appetizers

Pan Seared Foie Gras on wilted baby spinach with caramelized cippollini onions and applewood smoked bacon vinaigrette

Cold Poached Lobster served in a martini glass with classic remoulade

Napoleon of Smoked Salmon, boursin and avocado topped with vodka cream

Ahi Tuna Tartare with cucumber salad, rose ginger, Wasabe avocado cream and watercress

Maine Lobster Salad with grilled oyster mushrooms, Heirloom tomatoes, lambs lettuce and watercress

Wild Salmon Ceviche with lime cream fraiche, salmon caviar and cucumber Serrano pico

Sliced Proscuitto with Chicken Liver and Cognac Pate, olives, cornichons, tomato chutney, toasted baguette and glazed figs

Seared Jumbo Scallops on Asian slaw with Serrano-mango vinaigrette

Tartlet of Heirloom Tomatoes with goat cheese, olive, basil, Texas field greens and balsamic reduction

Traditional Oysters Rockerfeller baked with spinach, onion, lemon and pastis served with Asian greens and champagne vinaigrette

Blue Crab Cake with sweet corn and ginger, jicama slaw and Chipotle, Ancho remoulade

Seafood Kromoski lightly curried scallops and shrimps fried in a crepe with dill hollandaise and crisp greens

Blackened Shrimp & Sweet Corn Pancake with spring vegetables and Chipotle mayo

Ravioli of Australian Lobster with white truffle cream and oriental mushrooms

Wasabe Crusted Calamari with Asian greens and red chili dressing

Three Cheese Polenta Wrapped in Serrano Ham on mizoona with tomato-jalapeno pico

Sauteed Porcinis and Portabellos on toasted sourdough with black truffle sauce and chives

Fried Green Tomato topped with blue crab and celery salad on avocado and cilantro cream

Grilled Asparagus Spears with orange hollandaise and toasted almonds

Napoleon of Peking Duck with phylo, gingered glass noodles, cilantro and sesame with Chinese plum and vermouth sauce

Oysters Kilpatrick grilled with applewood bacon and Worcestershire served with Asian greens and champagne dressing


Beef Entrees

Smoked Beef Tenderloin over a grilled portabello with wild mushroom mousse, roasted pepper, white truffle sauce and stir fried green vegetables

Beef Tenderloin with Yukon truffle mash and wild mushroom sauce

Wood Smoked Beef Tenderloin, with Dungeoness crab, asparagus spears and smoked paprika hollandaise

Chargrilled Beef Tenderloin on spinach and herb polenta with balsamic, red wine jus

Grilled Top Sirloin with burnt butter smoked corn mash and port wine jus drizzled with hollandaise

Blackened New York Strip on butternut puree with red potatoes and molasses jus

Chipotle Rubbed Rib Eye Steak with ancho pan gravy and jicama pico di gallo

Beef Florentine with spinach, goat cheese and pinenuts baked in puff with a dijonnaise glaze

Mustard Crusted Prime Rib au jus with boulangere potatoes and roasted root vegetables

Black Pepper New York Steak with mustard cress, roasted garlic and Teriyaki sauce

Curried Beef Vindaloo with coconut cardamon rice, yogurt raita and pappadams

Beef Bourguignon served in a puff crust with mashed potatoes and turned vegetables

Grilled Top Sirloin on a potato pancake with green peppercorn sauce

Braised Short Ribs with gorgonzola polenta, root vegetables and Barolo jus

Chicken & Game Entrees

Crumbed Breast of Chicken filled with spring onions, cashews and boursin with hollandaise served on a stir fry of green vegetables

De-boned Cornish Game Hen filled with sweet corn and Chipotle stuffing, Madeira jus, zucchini, green peas and corn

Roasted Texas Quail Breast filled with cream cheese and jalapenos wrapped in applewood bacon served with pan gravy

Roast Organic Chicken with Texas BBQ cream sauce, dirty rice and caramelized shallots

Classic Duck Confit with bacon, shallots, poached egg, frisee and croutons with champagne-mustard dressing

Cantonese Style Twice Cooked Duck roasted in five spice, sea salt and Szechwan peppers with blood orange glaze, soba noodles and spring vegetables

Breast of Chicken filled with smoked salmon, cream cheese and chives with dill hollandaise

Breast of Pheasant filled with a morel mousse, on steamed leeks and a blue gin cream sauce

Herb Breaded Breast of Chicken with a curried mango sauce

Parmesan Crusted Chicken, topped with mozzarella, basil, and cherry tomatoes

Boned Breasts of Baby Chicken roasted with bacon and sage, braised lentils, Jerusalem artichokes, snow peas and truffled porcini sauce

Lamb Entrees

Barbequed Australian Lamb with roasted fingerling potatoes and grain mustard cream sauce

Paillard of Lamb Loin grilled with rosemary and spring vegetables served with white truffle Yukon mash

BBQ’d Australian Lamb on Sweet Corn polenta with beet and black truffle jus

Grilled Top Sirloin of Lamb with Moroccan scented cous cous, tomato pico salad and spiced yogurt

Individual Lamb Florentine with spinach, goat cheese and pinenuts in french pastry with dijonnaise glaze

Top Sirloin of Australian Lamb with chickpea hummus, marche and grilled zucchini

Roast Garlic, Oregano and Thyme Rubbed Australian Lamb Chops served with tzatziki and Greek salad

Pistachio Crusted Lamb Chops with almond skordalia and citrus pan jus

Veal Entrees

Veal Tenderloin with Meyer lemon, mushroom ragout and Peruvian fingerling potatoes

Herbed Grilled Veal Chop with parmesan mash potatoes, asparagus and béarnaise

Veal Milanese with buttered fettuccine and black pepper cream gravy

Hickory Smoked Veal Tenderloin with celeriac puree and pearl onions

Traditional Veal Osso Bucco with garlic and black truffle mash

Venison Entrees

Roasted Loin of Pepper Crusted Venison with a sweet potato purée and a cumberland jus

Medallions of Venison Leg on a fennel and potato pancake with green pea puree and Muscat glaze

Pork Entrees

Texas BBQ Pork Chop with Chipotle potato gratin and wilted spinach

Mesquite Smoked Pork Tenderloin Medallions with mashed sweet potatoes, green chili, zucchini and sweet corn cream gravy

Pork Tenderloin with a pinot jus, served with rosemary potatoes and asparagus

Pork Saltimbocca with a Tio Pepe jus, served with garden peas and crispy sage

Pork Tenderloin Scaloppini with a wild mushroom cream sauce, potato gratin and asparagus


Pan Roasted Filet of Alaskan Halibut with roasted peppers, leeks, capers and olives in a laurel scented vinaigrette

Baked Halibut on roasted crushed potatoes with toasted almonds and smoked bacon vinaigrette

Pecan Crusted Halibut with a roasted pear salsa and celeriac mash

Blackened Shrimp & Sweet Corn Pancake with spring vegetables and Chipotle mayo

Hickory Smoked Sea Bass with slow roasted tomatoes, steamed leeks and a lime ginger beurre blanc

Sea Bass served with a Sicilian sauce and puree of navy beans

Beer Battered Fish with lemon caper mayonnaise, apple cider red cabbage slaw and Italian roast potatoes

Green Herb Crusted Sea Bass on Heirloom tomato broth

Broiled Maine Lobster Tail served with drawn butter, saffron rice, meyer lemons and asparagus

Chili and Cilantro Salmon with ginger and oyster soy, wok seared bok choy and stir fried soba noodles

Roasted Atlantic Salmon topped with champagne-Spanish caper cream sauce and snow pea salad

Grilled Swordfish Steak with pesto aioli and zucchini ribbons

Seared Sea Scallops with sweet corn and asparagus risotto and white truffle oil


Ravioli of Australian Lobster with truffle cream sauce and oriental mushrooms

Penne with Jumbo Shrimp, garlic saffron, red chilies and Hot House tomatoes

Fettucine with Porcini, pinenuts, fresh tomato and thyme

Spaghetti Cabonara with bacon, green peas, egg yolks, cream and parmesan

Linguini and white clam sauce

Stir Fry of Japanese Buckwheat Noodles with spring vegetables and oyster soy with a cilantro sabayon

Vegetarian Entrees

Thai Style Risotto Cakes on a red pepper sauce with wilted spinach and Oriental mushrooms

Grilled Portabello with wild mushroom mousse, shaved zucchini, roasted pepper and white truffle sauce with stir fried green vegetables

Spinach and Herb Polenta layered with ricotta, peppers and spinach with a spicy tomato and fennel sauce

Grilled Portabello over a parmesan and vegetable risotto cake topped with green vegetable sofrito

Eggplant Parmigiano crispy fried eggplant layered with mozzarella, parmesan and homemade tomato sauce Spicy Japanese Buckwheat Noodles with Shiitake mushrooms, julienne spring vegetables, mushroom soy and cilantro sabayon

Portabello Mushroom baked in puff with spinach, goat cheese, pinenuts and a smoked tomato sauce

Indian Chickpea Pancakes filled with creamed spinach, onions, sweet chilies and French lentils

Red Potato and Green Pea Samosa with sweet biryani sauce and indian yoghurt

Holiday specialties

Roasted Turkey Breast with cranberry jus, jalapeno cornbread stuffing, candied yams and snow peas

Clove and Apricot Glazed Baked Ham and roasted breast of turkey served with sautéed Paris mushrooms, roasted carrots and pumpkin

Smoked Turkey Breast with a spiced brandy sauce, buttermilk mashed potatoes and sweet corn and cranberry dressing

Potato Pancake filled with

Smoked Beef Tenderloin and jalapeno-tomato marmalade

Hot Smoked Salmon with lemon crme fraiche and poppy seeds

Cajun Shrimp and Chipotle mayonnaise

Portabello and sweet tomato relish

Blackened Chicken, avocado and jalapeno

Demonstration Entrees - cooked in giant paella pans in our kitchen or yours

Classic Paella of shrimp, scallops, mussels and smoked sausage with vegetables and saffron rice

Blue Crab, Sweet Corn and Asparagus Risotto

Wild Mushroom Risotto

Spicy Singapore Noodles of Chinese pork, Peking roast duck, spring vegetables, water chestnuts and oyster soy, tossed with egg noodles, cilantro and bok choy

Spiced Jambalaya with smoked sausage, chicken, shrimp and vegetables with saffron rice and aioli



Raspberry Tartlet with white chocolate and mint pastry cream

Bittersweet Chocolate Mousse Tartlet overbaked with Italian meringue

Mango and Passion Fruit Custard Tartlet with poppy seed and sweet ginger cream

French Lemon Tartlet with vanilla cream and citrus salad

Key Lime Tartlet topped with toasted Swiss meringue

Strawberry, Mango, Blueberry and Raspberry Tartlet with vanilla pastry cream

Cocktail Desserts

Cookies; chocolate chip, caramel pecan, white chocolate and macadamia nut, oatmeal rasin

Australian Anzac Cookies

Chocolate Fudge Cake

Congo Bar of chocolate chips, coconut and/or pecans

Individual Cheesecakes; raspberry, chocolate or cranberry

Kahlua Bavarois with shaved chocolate and raspberries

Sponge Roulades; lemon, raspberry, lime, orange, caramel or chocolate

Profiteroles filled with chocolate pastry cream and topped with bittersweet ganache

Cobblers & Crumbles

Cobblers; peach, apple, blueberry, cherry

Pecan and Chocolate Pie

Crumble; peach, apple, blueberry, cherry or rhubarb and raspberry

Individual Brulees

Rhubarb and Raspberry Crumble Brulee

Cajeta Caramel and Vanilla Crème Brulee

Orange Crème Brulee with candied lime

Pumpkin Crème Brulee

Chocolate and Baileys Crème Brulee

Spiced Pear Crème Brulee

Plated Desserts

Caramelized Apple Tart de Tartin with frangipane and Calvados ice cream

Chocolate Frangelico Soufflé with vanilla and Valrhona chocolate chip ice cream

Valhrona Bittersweet Chocolate Lava Cakes served with white chocolate or espresso anglaise

German Chocolate Pyramids with pecans and toasted coconut

Strawberry, Almond and White Chocolate Japonaise

Steamed Almond and Golden Syrup Sponge with Muscat glaze and roasted plums

Tiramisu topped with baked Swiss meringue

White Chocolate Bread and Butter Pudding with mixed berries

Warm Chocolate Espresso and White Chocolate Fondant with double cream or vanilla bean ice cream

Steamed Cranberry and White Chocolate Pudding with a brandied pecan sauce

English Summer Pudding with wild berries and marscapone

Sticky Steamed Date Sponge with cinnamon ice cream

Traditional Isle Flotante with cajeta and vanilla anglaise

Chocolate, Raspberry and Coconut Lamingtons

Individual or Buffet-Sized Pavlovas with a variety of toppings

Passion Fruit Panna Cotta with mango, pineapple and pistachio compote

Vanilla and Poppy Seed Panna Cotta with mixed berries

Caramelized Pear and Spiced Rum Cake

A Selection of Local and Imported Cheeses served with dried fruits and walnut bread