We are a full service restaurant as well as full service catering business.

For catering, please call 435-615-7090

Below are some of the hors d'oeuvre selection.  Good Thymes likes to customize menus.

Hors d’Oeuvre Selection

HOT

 

Open Faced Lobster Quesadilla with Chive and Tomato
Brochette of Churrasco Beef Served with Housemade Chimichurri Aïoli
Vanilla Glazed Pineapple Spice and Citrus Marinated Shrimp on Sugar Cane Skewer
Lumpmeat Crab Cake with Roasted Sweet Corn, Roma Tomato Coulis, and Slivered Mango
Shredded Mojo-Marinated Pork on Sweet Potato Chip with Cranberry Chutney
Risotto Cake with Seven Wild Mushrooms and Parmesan, Topped with Sundried Tomato Pesto Aïoli
Dijon-Crusted New Zealand Rack of Lamb, Roasted Medium Rare and Served with Fresh Mint Pesto
Southwestern Grilled Chicken Eggrolls with Corn, Cilantro, Goat Cheese, and Creole Mustard Sauce
Rustic Parsnip, Onion, and Granny Smith Apple Fritter Topped with a Rosette of Sour Cream and Caviar
Wedges of Smoked Chicken Corn Tortilla Quesadilla Topped with Haas Guacamole and Sour Cream
Macadamia Crusted Mahi Fingers Served with  Pineapple Compote
Bean Empanadas Served with Curry Chutney Sauce
Chicken and Shrimp Wonton in Light Ginger Broth Served from an Oriental Spoon
Grilled Thai Curry Marinated Chicken Skewers Served with Spicy Peanut Sauce
Calzonette of Caramelized Shallot and Sherried Portabella with Gorgonzola
Sweet Italian Sausage and Crimini Mushroom Strudel with Smoked Gouda
 

COLD
 

Iced Spiced Shrimp, a Creative Tastes’ Specialty
Beef Tenderloin Tataki with Asian Slaw on Wonton
Prosciutto Wrapped Asparagus, with Danish Bleu, Golden Raisins, and Arugula
Japanese Style Tuna Tartar with Chili Paste, Garlic, Scallion, and Sesame, Served on Cucumber
Endive Leaves Filled with Enoki Mushroom, Cucumber, Roasted Red Pepper, Aged Stilton and Scallion
Smoked Norwegian Salmon Rosette Filled with a Caper and Red Onion Cream and a Sprig of Fresh Dill
Black and White Sesame Seared Tuna with Pickled Ginger on Wonton Crisps with a Drop of Wasabi
Singapore Style Roasted Chicken and Peanut Salad with Ginger and Scallion in a Cucumber Cup
Roma Tomato, Caper, and Calamata Olive Relish with Fresh Mozzarella on Bruschetta
Imported French Truffle Mousse on Slices of Cocktail Rye with Fanned Cornichons
Balsamic Marinated Artichoke and Prosciutto Bruschetta with Fresh Parmesan
Housemade Foccacia with Caramelized Onion, Sun-dried Tomato, and Manchego
Eggplant, Caper and Green Olive Caponata with Brie on Croustades
Cordial Glass of Heirloom Gazpacho with Fresh Herb Garnish