"Durham’s Tracklements , which marinates its lush Scotch-style salmon in Scotch whisky before smoking, has also introduced some trendier varieties: Thai-style, with a ginger flavoring; Mediterranean, seasoned with fennel, and Teriyaki. The flavorings are subtle." --Florence Fabricant, The New York Times, 1994

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Self Catering Platters from Durham's

NOTE: We advise calling to discuss your needs two weeks in advance for salmon and three weeks in advance for meat.

Download the current Catering Menu and price list in .PDF form (right-click, save target as. . .)


NEW CLASSICS IN FISH AND MEAT

Smoked Salmon
Classic and innovative styles

Seasonal Smoked Fish
Bluefish, Wild Alaskin Salmon, Sturgeon, Amberjack

Special Order
Trout, Scallops, Arctic Char, Tuna, Swordfish, Finnan Haddie, Spreads, Salads

Meats
Seasoned, lightly cured and smoked, gently cooked: Duck Breast, Beef, Pork, Venison, Tenderloin, Lamb, or Pork Loin


PLATTER PRESENTATIONS

Some Assembly Required
Sliced or portioned salmon with choice of accompaniments customized on-site by you or your guests

Pre-Assembled
Ready to serve by the piece with choice of accompaniments

Cold-Smoked Salmon
Select from: Classic Hihgland, Pecanwood-smoked, Thai-spiced, Twice-smoked, Scandinavian Gravlax or Ginza Gravlax

Warm-Smoked Salmon
Miso/Mirin/Tamari Marinade-cured, or Kippered, portioned as an appetizer or main course.

Accompaniments
Breads:  Scandinavian breads or crackers, bagels, pumpernickel, rye, flat brad, tortillas, baguette
Spreads:  Mustards, mascarpone, creme fraiche, wasabi-lime mustard sauce
Garnishes: Baby greens, asparagus, avocado, chopped chives, arugula, watercress, capers

Accompaniments for Ginza Gravlax (cold-smoked) and Miso/Mirin/Tamari (warm-smoked)
Rice crackers, pickled ginger, capers, shiso leaf, toasted sesame, nori and/or wasabi-lime mustard sauce

Accompaniments for Duck Breast or Other Meat
Baguette, assorted mustards, horseradish sauce, vinaigrettes


ORDERING

We advise calling us to discuss your needs two weeks in advance for salmon/fish and three weeks in advance for meat

Cold-Smoked Salmon
One side = 2.5 - 3 lbs., $20/lb (approximately 60 full or 120 half slices for appetizer/hors d'oeuvres)

Warm-Smoked Salmon
One slab = 3 lbs and 16" long. Portioned in .5" - 1" pieces. 15 - 30 whole pieces, 30 - 60 half-pieces.

Basic Cold or Warm-Smoked Salmon Platter
One side with greens, spreads, garnish, bread (additional at cost)
Salmon: $60
With accompaniments: $75-$90

Meats
Sliced Approximately 1/16" - 1/8"
Prices vary with selection. Equivalent to salmon in number of servings. Approximate cost per platter:
Duck $90 - $110
Pork Tenderloin $120
Beef Tenderloin $120
Venison $160 and up



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