Buffet Menu Suggestions

Ticarme’s Kitchen features an outstanding Caribbean/Island menu with a touch of home 

and the cozy atmosphere which that creates. 

The menu is inspired by a blend of different Island cuisine and specialties that will appeal 

to a wide and varied clientele.

Choose an Entree Price Range Priced from $11.20-$20.30 Plated Entree Suggestions

All are accompanied by a Vegetables, soup or salad and dessert.
Ranging from $11.20 to $20.30

Poulet a L’Haitienne

chicken marinated in a creole seasoned cooked in a delicious red sauce with celery, onions, carrots, bell peppers and green olives. Served with fried plantain, white rice or rice and beans or black rice. 

Lasagna Bolognaise

A traditional lasagna prepared with fresh pasta, ricotta, Parmesan and Mozzarella cheeses and then baked with an Italian sausage and ground beef bolognaise sauce.

Macaroni au gratin

Baked macaroni with meat

garlic chicken breast

Served with coconut rice and haricot vert with tomato

Griot

fried pork chunks, marinated in a creole seasoned bowl and deep fried. Served with fried plantain, rice and beans and pikliz (spicy pickled vegetables)

Roasted Chicken

Mediterranean Roasted Chicken The bird rubbed with a mixture of spices inspired by the beautiful Mediterranean Sea and roasted. Served with fresh vegetables sautéed in a basil puree and Moroccan couscous.

Fresh Red snapper

 fish marinated in a citrus and herb Baked with lemon, butter, dill and creole seasoned. Served with steamed asparagus and red skin potatoes or coconut jasmine rice.

Plated Entree Suggestions

Priced from $15.50-25.90

All are accompanied by a soup or salad and dessert.
Ranging from $15.50 to $25.90

Poulet Aux Noix

Chicken and cashew nuts.

Creamy herbs and garlic chicken breast

Served with coconut rice and haricot vert with tomato.

Thai Chicken with Coconut Curry

Tender chunks of chicken breast stir fried with seasonal vegetables and served over a bed of jasmine rice in a sweet and spicy coconut curry.

Roasted Pork Tenderloin

Served with a tomato, apple, currant, chutney, Mediterranean rice pilaf and fresh vegetables sautéed in a fresh basil puree.

Grilled Achiote Chicken Pasta

Penne pasta tossed with grilled vegetables and in a Southwest cream sauce.

Pork Tenderloin

Served with a cucumber cilantro raita, Caribbean rice pilaf and steamed fresh green beans.

Legume

Braised meat, crab, conch and vegetables.

Chicken Cacciatore

Topped with a delicious Mediterranean tomato-based sauce. Served with basmati rice pilaf.

Fresh Red Snapper

Fish marinated in a citrus and herb Dusted lightly in seasoned flour and sautéed in olive oil. Served with a delicate reduction of white wine, lemon, tomato and capers spicy sauce, served with steamed fresh asparagus and coconut jasmine rice

Goat stew

Served with rice and beans or black rice (rice with dried mushroom and green peas), fried plantain. 

Lanbi Aux Noix

Conch with cashew in red creole sauce.

Beef Tenderloin

Rubbed with black pepper and our house seasons, pan seared and finished medium rare. Served with a balsamic vinegar reduction, chipotle garlic mashed potatoes and fresh steamed green beans.

Grilled N.Y Strip

Marinated and grilled to your liking served with chipotle mashed potatoes and freshly steamed fresh asparagus.

Chicken stuffed with Wild Mushroom

Pan seared and finished in with a light dry white wine. Served with a hearty long grain brown and wild rice pilaf and fresh vegetables sautéed in a fresh basil puree.

Fresh Tuna

Encrusted with sesame, pan seared and finished to your liking. Served with a fresh mango salsa, steamed green beans and Caribbean rice pilaf.

Tassot/Taso

Fried goat meat served with rice and beans or black rice (rice with dried mushroom and green peas), fried plantain and pikliz (spicy pickled vegetables).

Caribbean Seafood Stew

A delicious stew prepared with tropical fruit assorted seafood and vegetables. Served over a bed of coconut jasmine rice in a sauce that is tomato based with hints of citrus and coconut.

Shrimp and Scallop Fettuccini

Fresh fettuccini and a generous portion of rock shrimp and sea scallops tossed with saffron cream. Served with fresh seasonal steamed vegetables.

Pork Tenderloin with Tarragon Mustard Cream

Served with freshly wild rice pilaf and fresh vegetables sautéed in a fresh basil puree. 

Creamy herbs and garlic chicken breast

Served with coconut rice and haricot vert with tomato.

Blackened Atlantic Salmon

Fish marinated in a citrus and herb Served with a hearty long grain jasmine coconut rice and fresh vegetables sautéed in a fresh wine and lemon sauce.

Soup & Salad Menu

All our entrees are served with the choice of soup or salad, bread and butter. Please choose from the following soup or salads. If you like, we would be happy to provide both soup and salad.

We take pride in preparing our soups. They vary upon request, but they range from hearty winter stews to Caribbean soups make with fresh and tropical ingredients. Vegetables chowders to delicate cream soups, light summer purees of melon to chilled Gazpacho. The list goes on. Just make a request and we feel confident we can meet your need and desire.

Soup Joumou

Haitian squash, vegetable and meat soup) this savory squash soup is served in Haiti on January 1. 

Garden Fresh Ticarme Signature Salad

Prepared with organic field greens, red onion, grape tomatoes, mixed berries with a house citrus vinaigrette.

Spinach Salad

Fresh baby spinach tossed in a tasty tomato and bacon vinaigrette with crumbled blue cheese, red onion, toasted almonds, dried cherries and sweet grape tomatoes.

Vegan Black Bean soup

Vegetables are the true star of this hearty soup, carrots, celery, onions, black beans.

Traditional Caesar Salad

Prepared with romaine tossed with seasoned croutons and our Classic Caesar dressing. Served with an old-world style Italian sour dough with bread and butter.

Macaroni Salad

A classic, tasty salad made with celery, bell peppers, onion and apple and dressed up in a creamy mayo-based.

Vegetables

Roasted Seasonal vegetables

Roasted root vegetables (carrots, butternut squash and peppers)

Green Beans With tomato

Steamed broccoli and cauliflower

Hors d’oeuvres

Passed Hors d’oeuvres Suggestions

Ranging from $1.35 to $3.50
(Note: Price breaks occur at 25/50/100 servings)

The following hors d’oeuvres are bite-sized finger foods. Unlike stationary or table hors d’oeuvres, it is appropriate to have the host (or our staff) pass them around to your guests. This serving style discourages your guests from swamping a location, providing elbowroom and more comfortable socializing. If you wish, however, these hors d’oeuvres can be presented beautifully on a platter for display.

• Maki Rolls prepared with grilled shrimp teriyaki, etc.
  The above served with wasabi, pickled ginger and tamari.

• Shrimp and pork egg rolls

• Roasted red pepper hummus on sour dough baguette

• Olive and roasted red pepper tapenade on sour dough baguette

• Fresh tomato bruschetta served atop sour dough baguette

• Skewered chicken with red Chile honey glaze

• Skewered chicken or shrimp satay w/ peanut curry dipping sauce

• Spanakopita fresh spinach blended with lemon, garlic, ricotta and feta cheeses. Wrapped in phyllo and baked golden brown.

• Chiquetaille de Morue (Pickled salted Codfish) served with toasted French baguette 

• Chiquetaille de hareng (Pickled smoked herring) served with toasted French baguette

Stationary Hors d’oeuvres

The following are an array of stationary hors d’oeuvres beautifully displayed at a    tabled location. We do suggest, however, that someone, staffed or un-staffed, is assigned to the task of maintaining the visual appeal of the displays.

Ranging from $1.45 to $4.00

Platters:

• Conch salad tenderized fresh conch with finely chopped onions, cucumber, tomatoes and bell peppers are mixed with an acidic but invigorating marinade of fresh lime, sour orange juice and hot pepper.

• Premium Cheese with Fresh Fruit: A beautiful presentation of fresh seasonal fruit (when available) coupled with a combination of Imported and Domestic cheeses. Served with fresh baked bread and a variety of crackers.

• Chiquetaille de hareng (Pickled smoked herring) served with toasted French baguette

• Domestic Cheeses with Fresh Fruit and Crackers: Fresh seasonal fresh fruit (when available) displayed beautifully with a variety of outstanding Domestic cheeses. Served with fresh baked bread and assorted crackers.

• Shrimp Cocktail: Premium Gulf shrimp prepared with Ticarme’s seasonings, white wine and lemon. Served chilled with traditional tomato based cocktail sauce.

• Smoked Salmon Display: Filet of smoked Chilean salmon presented with lemon wedges, capers, fresh dill aioli and assorted crackers

• Fresh Vegetable Platter: A bountiful assortment of fresh seasonal vegetables colorfully presented and served with a roasted red pepper and fresh basil pesto dips.

• Roasted Vegetable Platter: A beautiful presentation of fresh vegetables (when available) that are marinated and cooked in a fashion (could be grilled or roasted) that amplifies their brilliant flavors, textures and appearance.

• Baked Artichoke Dip: A wonderful au gratin presenting artichokes with a selection of creamy cheeses under a golden-brown crust of seasoned breadcrumbs and Parmesan.

Samplers

Mediterranean Sampler: Assorted olives, marinated artichoke, picked peppers, beets and cauliflower, stuffed grapes leaves, fresh mozzarella cheese, Genoa Salami, extra virgin olive oil and sliced sour dough baguette.

Dessert Suggestions

   All desserts are offered with freshly brewed coffee, cream and sugar.

• Carrot cake with cream cheese frosting: Two layers of spice cake full of pineapple, raisins, carrots, pecans and walnuts. Topped with cream cheese frosting and chopped nuts.

• Pain Patate (sweet potato cake) made with sweet potato, bananas, cinnamon, nutmeg and vanilla.

• Southern pecan pie: A rich and buttery golden pecan filling prepared in a light and flaky piecrust. Served with a dollop of freshly whipped cream.

• Key lime pie: A buttery graham cracker crust filled with a creamy and slightly tangy 

• Fudge nut brownie with raspberry puree: A rich fudge brownie chock full of walnuts with a thick chocolate icing. Served with French vanilla ice cream and raspberry puree.

• A Bite-size Assortment of Pecan Chocolate Chunk, Lemon, Caramel Apple Bars and Cream Cheese Brownies