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Crystal Bay Caterers was founded by Sam LoPiccolo in 1987. Crystal Bay is a closely held private company and its founder actively oversees the daily operation.

 
 
 
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Here’s Just a Sampling of the Great Variety of
HORS D'OEUVRES We Have To Offer...
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JUMBO GULF SHRIMP
POACHED IN A AROMATIC COURT BOUILLON WITH FRESH HERBS CHILLED AND SERVED WITH A PERNOD COCKTAIL SAUCE

GULF SHRIMP AND EGGPLANT ROLATINNI
GULF SHRIMP GRILLED WITH CILANTRO AND CITRUS ROLLED IN A EGGPLANT CREPE
WITH GORGANZOLA AND PINE NUTS
SHRIMP COCONUT

SHRIMP COCONUT
GULF SHRIMP MARINATED WITH PAPAYA JUICE AND ROLLED IN COCONUT FLAKES, SERVED WITH A TERIYAKI-PLUM SAUCE

PAPAYA SHRIMP
GULF SHRIMP SAUTEED WITH PAPAYA AND GRATED COCONUT, GLAZED WITH GRAN MARNIER AND SERVED ON A SKEWER

STONE CRAB CLAWS
KEY WEST STONE CRAB CLAWS CHILLED ON ICE AND SERVED WITH POMMERAY MUSTARD AND CITRUS SAUCES

LOBSTER MEDALLIONS
MAINE LOBSTER TAILS POACHED IN A AROMATIC COURT BOUILLON SLICED AND SERVED CHILLED ON PARMESAN TOAST WITH PERNOD COCKTAIL SAUCE

GRAVELOX
NORWEGIAN SALMON MARINATED WITH FENNEL, DILL, TRIPLE PEPPERCORNS, AND AQUAVIT THINLY SLICED AND SERVED ON BLACK FOREST BREAD WITH A CITRUS-PORT SAUCE

BARQUETTES OF LOBSTER AND LEEK
MAINE LOBSTER SEARED WITH A CHIFFONADE OF WHITE LEEKS, TOSSED WITH GORGANZOLA AND ESSENCE OF PASSION FRUIT AND PLACED IN A TOASTED BARQUETTE SHELL

GRILLED LOBSTER AND GOAT CHEESE
MAINE LOBSTER, HERBED GOAT CHEESE AND TOASTED HAZELNUTS WRAPPED IN SPINACH LEAVES AND GRILLED

LOBSTER WONTONS
MAINE LOBSTER SAUTEED WITH ORIENTAL VEGETABLES, WRAPPED IN WONTON PASTRY, BAKED AND SERVED WITH A PLUM SAUCE

ENDIVE AND SCALLOPS
BELGIAN ENDIVE LAYERED WITH A GINGERED GOAT CHEESE, AND TOPPED WITH GRILLED BAY SCALLOPS WITH TOASTED SESAME SEEDS

BAY SCALLOP BROCHETTES
BAY SCALLOPS MARINATED IN GINGER AND PONZU SAUCE, GRILLED AND SERVED ON SKEWERS WITH TOASTED SESAME SEEDS

MACADAMIA SCALLOPS
BAY SCALLOPS MARINATED IN GINGER AND PONZU SAUCE, GRILLED AND SERVED
ON SKEWERS WITH CHOPPED
MACADAMIA NUTS

SWEET RED BELL PEPPER CREPES WITH SALMON CAVIAR
NORWEGIAN SALMON CAVIAR WRAPPED IN MINIATURE CREPES WITH CREME FRAICHE AND TIED WITH A CHIVE

SHRIMP SPRING ROLLS
BAY SHRIMP SAUTEED WITH ORIENTAL VEGETABLES AND HAND ROLLED IN RICE
PAPER, AND SERVED WITH CHINESE
MUSTARD SAUCE

SHRIMP AND OLIVE TEPANADE CROSTINI
BUTTERED TOAST ROUND SPREAD WITH A BLEND OF 6 OLIVES AND TOPPED WITH GRILLED OLIVE OIL AND BASIL MARINATED SHRIMP

GRILLED SHRIMP STRUDELS
GULF SHRIMP GRILLED WITH SHALLOTS, AND CILANTRO FINISHED WITH CREME' FRAICHE, WRAPPED IN PYLLO PASTRY AND BAKED

 THAI LUMP CRAB CAKES
BLUE FIN LUMP CRAB BLENDED WITH TRI-COLOR BELL PEPPERS, THAI SPICES AND SERVED WITH A GINGER CREAM SAUCE

MARYLAND LUMP CRAB CAKES
BLUE FIN LUMP CRAB BLENDED WITH RED BELL PEPPER, BLUE AND YELLOW CORN MEAL, SAUTEED WITH TARRAGON, HONEY MUSTARD AND PEPPERED TOMATO PUREE

CRAB MEAT WONTONS
WONTON PASTRY, BAKED AND SERVED WITH A PLUM SAUCE

SWORDFISH CEVICHE
ATLANTIC SWORDFISH MARINATED WITH KEY LIME, CILANTRO, SCALLIONS, AND CAYENNE PEPPER SERVED ON A SKEWER

SWORDFISH TERIYAKI
ATLANTIC SWORDFISH MARINATED WITH PINEAPPLE AND TERIYAKI SAUCE GRILLED AND SERVED ON BAMBOO SKEWERS

CUCUMBER CUPS WITH CEVICHE
GOURMET CUCUMBERS FILLED WITH A CEVICHE OF RED SNAPPER AND DRIZZLED WITH PERNOD CREAM

SEARED SESAME LOIN OF TUNA
LOIN OF BLACK FIN TUNA ENCRUSTED IN AMBER AND BLACK SESAME SEEDS SEARED MEDIUM RARE AND SERVED WITH A WASABI AND PONZU CREAM ON A CUCUMBER SLICE

LOIN OF TUNA WITH CAPER BERRY MASH
LOIN OF BLACK FIN TUNA SEARED MEDIUM RARE AND SERVED WITH A CAPER BERRY AND WHOLE GRAIN MUSTARD MASHON A ROMA TOMATO SLICE

SALMON SATAY
NORWEGIAN SALMON MARINATED WITH LIME AND FIVE SPICE POWDER, GRILLED AND  SERVED WITH A CILANTRO SAUCE

SUSHI
FEATURING A VAST ARRAY OF AWARD WINNING SUSHI AND SASHIMI

LAMB AND WILD MUSHROOM HASH
GRILLED LAMB LOIN AND WILD MUSHROOMS CHOPPED AND BLENDED WITH PANCETTA, CUMIN AND HORSERADISH SERVED IN A HERBED CRUSTED PASTRY SHELL

SPRING LAMB CHOPS
PETITE LAMB CHOPS SLOW ROASTED WITH FRESH ROSEMARY AND PINE NUTS, GLAZED WITH LEMON AND GARLIC

LAMB BROCHETTES
PRIME LION OF LAMB MARINATED WITH CILANTRO AND CITRUS GRILLED AND SERVED ON A SKEWER

SPRING LAMB MEDALLIONS
SPRING LAMB LOIN SLOW ROASTED WITH FRESH ROSEMARY AND PINE NUTS, SERVED ATOP A ASIAGO TOAST ROUND AND GLAZED WITH A LEMON AND GARLIC SAUCE

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VEAL MEDALLIONS
VEAL TENDERLOIN MEDALLIONS SAUTEED AND TOPPED WITH MARYLAND LUMP CRAB MEAT AND ASPARAGUS TIPS, BRUSHED WITH SAUCE BERNAISE

TENDERLOIN MEDALLIONS
MEDALLIONS OF PRIME BEEF TENDERLOIN SEARED WITH A HINT OF GARLIC AND SERVED ON HERB BUTTERED TOAST ROUNDS

STEAK TARTAR
PRIME TENDERLOIN OF BEEF HAND CHOPPED AND PREPARED WITH CAPERS, SHALLOTS, ANCHOVIES, DIJON MUSTARD, AND COGNAC, SERVED WITH TOASTED RYE AND PUMPERICKEL BREADS

BEEF EMPANADAS
GROUND SIRLOIN SEARED WITH BERMUDA ONION, CUMIN AND A HINT OF GARLIC ENCASED IN A PASTRY SHELL GRILLED AND SERVED WITH A BLACK BEAN SALSA

TENDERLOIN BROCHETTES
PRIME TENDERLOIN OF BEEF MARINATED WITH CILANTRO AND CITRUS GRILLED AND SERVED ON A SKEWER

PORK TENDERLOIN MEDALLIONS
MEDALLIONS OF PORK TENDERLOIN MARINATED WITH MANGO AND HORSERADISH, GRILLED AND SERVED ON CARAWAY TOAST AND TOPPED WITH ROASTED GARLIC PUREE

MINIATURE REUBENS
BRISKET OF CORNED BEEF THINLY SLICED AND LAYERED WITH JARLSBERG, SOUR KRAUT AND RUSSIAN DRESSING BETWEEN RYE BREAD AND GRILLED

ROASTED DUCKLING AND BLACK BEAN CAKES
BREAST OF VERMONT DUCKLING ROASTED WITH SORREL AND BLENDED WITH BLACK BEANS AND ROASTED SHALLOTS SEARED AND SERVED WITH A CILANTRO CREME FRAICHE

DUCKLING MEDALLIONS
MEDALLIONS OF BREAST OF LONG ISLAND DUCK, SEARED WITH JUNIPER BERRIES AND RED PEPPERCORNS, SERVED ON SOUR DOUGH TOAST WITH LINGONBERRY SAUCE

DUCK AND WALNUT TURNOVER
BREAST OF DUCK ROASTED WITH FRESH HERBS AND WALNUTS, FINISHED WITH CREME FRAICHE AND WRAPPED IN PHYLLO PASTRY AND BAKED

ROASTED ONION CHICKEN SKEWER
BREAST OF CHICKEN MARINATED WITH ROASTED CIPPOLINI ONIONS, SEARED AND SERVED ON A SKEWER WITH A LEMON AND ROSEMARY DIPPING SAUCE

TANDOORI CHICKEN
BREAST OF CHICKEN MARINATED WITH ROASTED GARLIC, CAYENNE, CUMIN AND CITRIS. SEARED AND SERVED ON A SKEWER WITH A PEANUT-BLOOD ORANGE DIPPING SAUCE

CHICKEN MEDALLIONS
MEDALLIONS OF BREAST OF CHICKEN, DUSTED WITH CAJUN SEASONINGS AND SEARED WITH GARLIC AND SEARED ON BUTTERED TOAST ROUNDS

SESAME CHICKEN MEDALLIONS
BREAST OF CHICKEN MARINATED IN SESAME OIL AND RICE WINE, SEARED AND SERVED ATOP SESAME SEED CROUTON WITH PONZU SAUCE

CHICKEN AND SPINACH TURNOVERS
BREAST OF CHICKEN ROASTED WITH FRESH GARDEN SPINACH AND WALNUTS, FINISHED WITH CREME FRAICHE AND WRAPPED IN P,HYLLO PASTRY AND BAKED

CHICKEN AND WALNUT STRUDEL
BREAST OF CHICKEN ROASTED WITH FRESH HERBS AND WALNUTS, FINISHED WITH FRESH CREAM AND WRAPPED IN PHYLLO PASTRY AND BAKED

CHICKEN AND MUSHROOM TURNOVERS
BREAST OF CHICKEN ROASTED WITH SHITAKE MUSHROOMS, SPRING ONIONS, BLENDED WITH CREME' FRAICHE AND ENCASED IN PHYLLO PASTRY AND BAKED

MANGO CHICKEN MEDALLION
MEDALLIONS OF BREAST OF CHICKEN, DUSTED WITH CAJUN SEASONINGS AND SEARED WITH GARLIC AND SERVED WITH MANGO PUREE ON BUTTERED TOAST ROUNDS

CHICKEN TENDERLOINS
TENDERLOINS OF CHICKEN SAUTEED GOLDEN BROWN AND SERVED WITH HONEY MUSTARD AND MESQUITE BAR B QUE SAUCES

CHICKEN QUESADILLA
SMOKED BREAST OF CHICKEN BLENDED WITH MONTEREY JACK,PEPPERS AND FRESH CILANTRO GRILLED BETWEEN TO CORN TORTILLA SHELLS

BELGIAN ENDIVE AND SMOKED GOAT CHEESE
BELGIAN ENDIVE LAYERED WITH AN APPLE WOOD SMOKED GOAT CHEESE, AND TOASTED ALMONDS TOPPED WITH ROASTED RED PEPPER

GREEN ASPARAGUS WITH PROSCIUTTO
BABY GREEN ASPARAGUS POACHED IN CITRUS AND WRAPPED WITH THIN SLICED PARMA HAM

SPINACH AND ARTICHOKE DIP
GARDEN SPINACH AND HEARTS OF ARTICHOKES BLENDED WITH SHALLOTS AND GRUYERE SWISS CHEESE AND FINISHED WITH A TOUCH OF CREAM SERVED IN A PUMPERNICKEL BREAD ROUND WITH VARIETAL CRACKERS

SUNDRIED TOMATO AND CHEESE TURNOVERS
SUN DRIED TOMATOES SAUTEED WITH GARDEN SPINACH, LEEKS AND FINISHED WITH ASIAGO CHEESE WRAPPED IN MUSHROOM PASTRY AND BAKED

SUN DRIED TOMATO AND SPINACH ENVELOPE
SUN DRIED TOMATOES SAUTEED WITH GARDEN SPINACH, LEEKS AND FINISHED WITH ASIAGO CHEESE WRAPPED IN MUSHROOM PASTRY AND BAKED

ARTICHOKE TART
HEARTS OF ARTICHOKES BLENDED WITH SHALLOTS, RICCOTA CHEESE BAKED IN A TART SHELL WITH A TOUCH OF TRUFFLE OIL

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