U R B A N . G A R D E N . C A T E R I N G s p r i n g / s u m m e r . m e n u TO START CARROT ROULADES with radish and goat cheese GRILLED EGGPLANT SPEARS with peppered yogurt and smoked paprika MARINATED RED GRAPEFRUIT on endive leaf COFFEE DUSTED BRIE with liquored cherries FIG TOAST POINTS with parmesan and arugula PATÉ OF RED LENTILS and roasted red pepper MUSHROOM CAVIAR AND CROSTINI PEAR TERRINE with blue cheese walnuts, and edible flowers VEGETABLE CRUDITE with assorted dips CUCUMBER CHIPS & HUMMUS flavored hummus with chilled cucumber chips CUSTOM CHEESE DISPLAY SPOON YOGURT SOUP with pomegranate and mint oil (chilled) GAUCHO’S GAZPACHO CHILLED MELON SOUP CARROT GINGER SOUP SMALL FORK CUCUMBER PAPER TOWERS with shaved daikon carrot mixture, mandarin orange, and a parsley mint dressing SKINNED CITRUS SALAD spring lettuce, sesame pumpkin seed dressing ASIAN FIRECRACKER SLAW with mandarin sesame dressing CHIPOLTE POTATO SALAD sliced potato, white beans, red onion, chipolte dressing ISRAELI COUS-COUS with tomato, red onion, feta cheese, parsley SPICY THAI PEANUT BUTTER NOODLES BIG FORK WHOLE ROASTED OYSTER MUSHROOM truffled white beans and turnips, parsley sauce VEGETABLE KABOBS grilled and marinated vegetables, scallion couscous ASPARAGUS BUNDLES smoked paprika red lentil mash, garlic tomato sauce GRILLED RED AND GOLDEN BEETS with sliced avocado, black bean cilantro puree, fresh salsa, sour cream, fried tortilla strips SLICED PORTOBELLO STEAK horseradish smashed potatoes, sauteed spinach, cabernet reduction, crispy fizzled leeks CORN & BLACK BEAN LETTUCE WRAPS Jalapeno Parsley Sauce BUTTERNUT SQUASH CAKES rosemary and pine nut butternut squash cakes, smoked tomato puree, arugula, goat cheese MIDDLE EASTERN GRILLED EGGPLANT stewed tomato, yogurt, pistachio pieces SUMMER VEGETABLE CASSEROLE grilled, with scorched red pepper sauce and goat cheese TO FINISH BLUEBERRY SPRING ROLLS with basmati rice pudding and whipped cream HEARTY CARROT CAKE BANANA WONTON STICKS on vanilla Ice Cream CRANBERRY TART CHIA SEED PUDDING with almond milk TRES LECHES cake soaked in three milks, with coconut STRAWBERRY SHORTCAKE with lavender whipped cream FRUIT SASHIMI AND SUSHI view the autumn / winter menu 518 . 210 . 0187 matthew@urbangardencatering.com