Fire + Ice Cambridge - Permanently Closed

Cold Selections

• Seared Tuna Carpacio

  Rare tuna sliced thin placed atop crisp herb-seasoned French bread crostini with fresh tomato bruschetta on top.

• Balsamic glazed chicken

  Delicately seasoned chicken breast grilled and placed atop French bread crostini and drizzled with the finest balsamic glaze.

• Cozy shrimp with sweet chili and mango dip

  Large shrimp seasoned with ginger and garlic, wrapped in crispy wonton served with special sweet and spicy dip.

• Seared beef tenderloin bites with horseradish

  Beef tartar displayed on a Melba toast with a vibrant sauce in small bite size pieces.

• Curried Chicken on cool cucumber

  Mildly spicy chicken blended with cool curry served in carved English cucumber.

• Plum tomato or portabella brochetta with olive oil and basil

  Plum roasted tomatoes or portabella cap served atop crisp water dressed with virgin olive oil drizzle and fresh basil leaf.

Hot Selections

• Spinach and feta triangles

  Garden fresh spinach chopped and paired with Greek feta rolled into phyllo dough and baked with butter and sesame seeds.

• Bacon wrapped scallops In maple glaze

  Fresh large sea scallops wrapped in bacon, baked, drizzled with maple glaze.

• Mini potato and wasabi dumpling

  Warm potato dusted with wasabi powder and rolled into a puff pastry baked to perfection.

• Beer battered shrimp with Cajun marmalade

  Shrimp is battered with homemade mead and fried to a crisp brown and tempered by a tangy dip.

• Kielbasa en croute with Dijon mustard

  Bite sizes Polish kielbasa wrapped in a puff pastry and baked.

• Mini crab cakes with lemon caper ravigot

  Blue crab served with a cool lemon caper sauce.

• Crispy vegetable tempura served with plum sauce

  Crisp vegetables are powdered with seasoning and dipped into Asian tempura batter served with plum reduction.

• Andouille sausage or seafood stuffed mushroom caps

  Sweet sausage or gulf shrimp and Dungeness crab placed in a white mushroom cap and topped with fresh grated parmesan cheese (either or combiine).

• Crispy sesame chicken with clover honey dip

  Long tender chicken strips battered with a sesame dip, baked and served with a sweet and fresh harvest flavored sauce.

• Catfish quessadilla or vegetable quesadilla with authentic salsa

  Mild Cajun flavored fish or vegetables are sauteed and baked in a corn tortilla with Monterey Cheddar cheese.

• Vegetable samosa with red curry dip

  A curry saute potatoes and vegetables wrapped in wonton paper and baked served with vibrant red curry sauce.

Reception Displays

• Imported cheese display featuring baked brie

  imported French brie covered with flaky puff pastry baked to golden brown adorned with specialty cheeses from around the world served with fruit preserves, seasonable fruits and assorted crackers and breads.

• Mediterranean antipasto

  Sliced European fire cured meats and cheeses complimented with marinated artichoke hearts, roasted tomatoes and grilled marinated vegetables. Served with foccacia bread and garlic toast.

• Tapas display

  Grilled tuscan bread with creamy artichoke dip, Mediterranean olives, roasted garlic and lemon hummus, marinated Holland peppers, mascarpone, and fontina cheeses. Specialty items additional to regular display sweet scallops in creamed spinach with corn and crab dip.

• Chilled fish display

  Smoked and cured salmon of various types rolled. Chilled jumbo gulf shrimp, marinated calamari and mussel salad, smoked trout dip, all served with onion lemon parsley capers and cocktails sauce. This display features crackers and caviar upon request.

• Crudites selection

  served in vase containers or baskets, a cornucopia display of celery, carrots, zucchini, summer squash, broccoli and cauliflower served with dips including creamy peppercorn ranch and hummus.

• Tropical fruit display

  seasoned fresh fruit, whole and sliced melons, lavish display of sliced pineapple, watermelon, kiwi, red berries and grapes.

Selections Of Hot And Cold Soups

Includes chowders, barley soups, or gazpacho. Contact us for more information.

• Garden greens

  with dried cranberries, feta cheese cherry tomatoes and basil shallot vinaigrette.

• Caesar salad

  with radicchio, seasoned rye croutons and fresh cracked peppercorn.

• Roast turkey and Swiss cheese

  with sweet red peppers on harvest bread.

• Sliced roast beef

  with roasted tomato and herbed boursin cheese on onion roll.

• Pesto chicken salad wrap

  with sweet onion and goat cheese.

• Grilled eggplant vegetable wrap

  with summer squash zucchini and balsamic glaze.

• Roasted red potato salad

  with rosemary and sage.

• Red pesto bowtie pasta

  with peas served either hot or cold.

Salads

• Caesar

  Spinach, with shallots, cherry tomato and warm tomato vinaigrette; Boston baby Bibb with snow peas and orange segments served with poppy seed vinaigrette.

• Grilled vegetable display

  Harvest vegetables marinated and grilled to include summer squash, zucchini, fennel, and portabella mushrooms.

• Fussily pasta

  with pesto and sun dried tomatoes with or without grilled chicken.

• Garlic mashed potatoes

  with fried leeks.

• Basmati rice pilaf

  served hot with broccoli florets.

• Sauteed frances chicken medallions

  with lemon caper sauce tilapia or catfish.

• Baked stuffed haddock

  Frersh haddock stuffed with homemade breadcrumbs, shrimp and crab and covered with Newburgh sauce and garnished with lemon.

• Herb pepper crusted beef tenderlion

  with burgundy mushroom sauce carved to order.

• Seasonal saute of vegetables

  with roasted garlic.

Buffet selections

• Wild mushroom and three cheese ravioli

  with plum tomato sauce.

• Carved spiral ham

  with apple chutney and specialty mustards carved to order.

• Roast turkey breast

  with orange cranberry sauce, carved to order.

• Rolled eggplant rotllatini stuffed

  with spinach mushroom and ricotta cheese with marina sauce.