Corks And Forks Catering Inc

Caterers, Restaurants

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Today: 10:00 am - 6:00 pm

Tomorrow: 10:00 am - 6:00 pm

5 Years

in Business

Accredited

Business

(561) 339-2444Call Visit WebsiteVisit Website Map & DirectionsDirections1659 Forum PlWest Palm Beach, FL 33401 Write a ReviewWrite Review

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Hours

Regular Hours

Mon - Sun:	10:00 am - 6:00 pm

Places Near West Palm Beach with Caterers

Mangonia Park (4 miles)
Golfview (5 miles)
Palm Beach (5 miles)
North Palm Beach (10 miles)
Palm Beach Gardens (12 miles)
Greenacres (12 miles)
Lake Worth (13 miles)
Royal Palm Beach (15 miles)

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Details

Phone: (561) 339-2444

Address: 1659 Forum Pl, West Palm Beach, FL 33401

Website: https://corksandforkscatering.com

More Info

Email: Email Business
BBB Rating: A
BBB Rating and Accreditation information may be delayed up to a week.
AKA: Corks + Forks Catering
Other Link: https://corksandforkscatering.com
Categories: Caterers, Restaurants

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Menu

Baked Brie
with Cranberries and Fried Parsley
Salmon & Cucumber Nigiri
Sesame King Prawns
with Ginger Jelly
Smoked Salmon Rose on Potato Pancakes
Prawns in Potato Boats
with Sweet Chilli Dip
Lobster in Tomato Jelly
Prawn Won Tons
with Wasabi Foam
Beluga Malossol Caviar on Melba Toast
with Crème Fraiche
Marinated Trout
with Lavender Honey Dip
Chicken Yakitori
with Leeks & Pineapple
Honey Glazed Chicken Sticks
with Oak Smoked Sea Salt
Dates
with Nutty Cream Cheese Stuffing, wrapped in Bacon
Bruschetta
with Tomato and Garlic
Halloumi Skewer
with old Aceto
Feta Cubes Marinated
with Rosemary and Red Peppercorns
Green Asparagus Wrapped in Parma
with Saffron Aioli
Grilled Filo Goat Cheese Rolls
Baby Portabellas Stuffed
w/ Ragout of dried Tomatoes and Artichokes
Grilled Baby Artichokes in Spiced Tomato Ragout
Slice of Roast Beef on Red Onion Ragout
Foie Gras
with Caramelized Apple

Wild Salmon Tartar
with Baby Leaf Salad & Horseradish Crème Fraiche
Grilled Medallion of Lobster Tail
with Orange Fennel Glazé and Frisé
Carpaccio of Anglerfish
with Orange Oil & Wasabi
Foie Gras Nestled on Date Puree
with Pomegranate Reduction
Curried Chicken Cocktail
with Sprouts served in a Baby Pineapple
Carpaccio of Beef
with Argan Oil and White Lime Balsamico Reduction
3 Oysters "Rockefeller"
topped on champagne kraut crusted with light Sauce Hollandaise
Ragout of Artichoke
with Olives and Parmesan
Spicy Quail Toped on Crunchy Salad Leafs
with Caramelized Walnuts
Avocado Stuffed
with Spicy Vegetable and Nuts or Shrimp Cocktail

White Tomato Soup
with Purple Basil
Truffled Chestnut Soup
Creamy Celery Root Soup Rosemary Croutons
Asian Chicken Soup
with Shitake Mushrooms
Chilled Consommé of Tomatoes
with Sea Bass
Champagne Soup
with Oyster and Truffle
Bouillabaisse of Atlantic Fish
with Saffron and Sauce Rouille
Parsnip Basil Soup
with Crunchy Bacon

Arugula Salad
with Raspberry Dressing Tuna Tataki w/Pickled Ginger
Baby Leaf Salad
with Goat Cheese & Dried Cherries
Salad of Fennel and Grapefruit
with a Medallion of Doe
Salad of Avocado and Graved Salmon
with Lime Dressing and Cilantro
Steamed Scallop Served in the Shell
with Arugula salad and light Curry Dressing
Little Salad Bouquet
with Crunchy Chicken Breast

Fine Ratatouille
with grilled Halloumi cheese
Fresh Ravioli Stuffed
with Tomatoes and Mozzarella
Lasagne of Spinach and Ricotta
with Tomato Olive Ragout
Gorgonzola Noodles
with fresh mushrooms dried Tomatoes and herbs
Tagliatelle
with melted Cherry Tomatoes and arugula

Filet of Loup de Mer on Fennel Confit
with Tomato Sugo, Gnocchi & Basil Oil
John Dory
with Fried Green Asparagus, Red Rice and Saffron Foam
Filet of Halibut on Green Asparagus
with Lobster Foam, Cherry Tomatoes, Fennel & Sepia Linguine
Roast Leg of Rabbit in Rosemary Sauce
with Green Zucchini and Truffled Potatoes
Crusted Chicken Breast on Pan Fried Vegetable
with Thyme Potatoes & Red Wine Reduction
Poulard Supreme
with Mixed Vegetables, Baby Potatoes & Balsamic Jus
Rose Roasted Duck Breast
with filled Zucchini Flowers young Garlic and Bread Chips
Crepinette of Doe on Cabbage du Cassis
with Cranberries and Dumpling in a Napkin
Lavender Crusted Rack of Veal on Yellow Zucchini
w/ Red Wine Pearl Onions & Pommes Duchesse
Filet of Pork
with Coffee-Chilli Crust on Lime Risotto with Grape Tomatoes & Broccoli
Rack of Lamb
with Fine Ratatouille & Gratin Dauphinoise
Medallion of Kobe Beef
with Glace de Viand, Spring Onions, Broccoli and fried Mushroom Dumpling
Roast Fillet of Beef
with Glace de Viande, Green Asparagus, Sautéed Cherry Tomatoes, Shitake Mushrooms and Potato Lasagne

Chocolate Cannoli Filled
with Orange Cream
Chocolate Cake
with Creamy Heart and Vanilla Cream
Cream Cheese Cup Cake
with Cherry Topping
Blueberry Crepes
with Coconut Ice Cream
Pear Tart Topped
with Chocolate with Vanilla Sauce
Raspberry Cocktail
with Yoghurt Ice Cream
Black Cherry Mousse in a Dark Chocolate Cannoli & Macadamia Crema
Orange Almond Upside Down Cake
w/ chocolate frosting & blueberry cream
Apple Strudel
Tarte Tatin
Crepés Suzetté a la Cheffee
with Fresh Berries, Caramel Macadamia Nuts & Vanilla Ice Cream (Flambéed by Chef Michael at the table!)

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