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 * (v) indicates vegan dish Ask about customized vegan and raw food menus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . a u t u m n / w i n t e r . m e n u TO START CARROT ROULADES with radish and goat cheese GRILLED EGGPLANT SPEARS with peppered yogurt and smoked paprika COFFEE DUSTED BRIE with kahlua bloomed dried cherries on crackers FIG & ARUGULA TOAST POINTS with parmesan APPLE SLICES with toasted mixed nut butter and candied sage (v) HUMMUS CROSTINI with cucumber salsa (v) TAPIOCA "CAVIAR" on endive with risen yogurt cream PATÉ roasted red pepper and red lentils WILD MUSHROOM CAVIAR on crostini (v) PEAR TERRINE with blue cheese walnuts PUREÉ white bean and herb oil pureé (v) TART carmelized onion and grain mustard tart FLAVORED HUMMUS assorted dips VEGETABLE CRUDITE assorted dips MARINATED MUSHROOM "RAW BAR" shiitake "clams" and oyster mushrooms * ask about the customized cheese displays SPOON CHILLED APPLE CONSOMÉ featuring granny smith apples (v) CHILLED YOGURT SOUP with pomegranate and mint oil CARROT GINGER SOUP (v) KABOCHA SQUASH SOUP roasted japanese kabocha squash (v) HUDSON VALLEY ONION SOUP with panko and smoked mozzarella crust ROASTED BLUE POTATO SOUP with fizzled parsnips SMALL FORK CUCUMBER PAPER TOWERS with granny smith apple and daikon slaw, sprouts, and carrot sesame dressing (v) SPINACH SALAD grilled dried pear, goat cheese, fried shallots, toasted pine nuts and sunflower seeds, cherry horseradish vinaigrette ISRAELI COUS-COUS with tomato, red onion, feta cheese, parsley TABOULEH SALAD with fresh mint (v) FRISEÉ SALAD sliced empire apple and frisee salad with toasted pine nut butter, and apple cider vinaigrette (v) BIG FORK WHOLE ROASTED MUSHROOMS whole roasted stalk medley, plattered with truffled white beans and turnips, parsley sauce, and carrot chips BUTTERNUT SQUASH CAKES panko crusted with roasted garlic, rosemary, and pine nuts, smoked tomato and fennel confit, goat chease, and arugula WINTER VEGETABLE CASSOULET with buttermilk biscuit top GRILLED FILET OF EGGPLANT stewed tomatoes, curried yogurt, crumbled pistachios, grilled ciabatta spears PORTOBELLO STEAK AU POIVRE horseradish smashed potatoes, sauteed greens, cabernet franc reduction, fizzled leeks CARROT & ASPARAGUS TERRINE roasted yellow pepper and cauliflower mash, horseradish beet jus (v) STEEL-CUT OAT PUMPKIN "RISSOTTO" with roasted morels and pumpkin seed dust (v) APPLE SAGE DRESSING NAPOLEON with mixed bean succotash, spaghetti squash, and cranberry celery root sauce (v) GRILLED VEGETABLE CASSEROLE with scorched red pepper sauce PUMPKIN GNOCCHI over stewed apple and leeks, authentic molé drizzle ACORN SQUASH CRESCENTS maple and stout glazed acorn squash crescents with griddled autumn hash (v) TO FINISH FRIED CINNAMON APPLE SKINS caramel, cider reduction, vanilla gelato, and nutmeg whipped cream SPRING ROLLS blueberry and basmati rice spring rolls with lavender whipped cream SILKEN TOFU "CREME BRULEÉ" with strawberry compote, and basil syrup (v) CUSTARD coconut and sweet potato custard (v) GOAT CHEESE CAKE dried mulberry compote GREEN TOMATO APPLE CRISP with sage whipped cream CHIA SEED PUDDING with almond milk (v) PANATTONE TRÉ LATTÉ Italian twist on a latin classic with coconut CHOCOLATE CAKE bittersweet red chile chocolate cake HEARTY CARROT CAKE cream cheese frosting CRANBERRY TART almonds, cinnamon PILGRIM PUMPKIN PIE cast-iron baked * (v) indicates vegan dish Ask about customized vegan and raw food menus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CONTACT MATTHEW SHARP 518 . 210 . 0187 matthew@urbangardencatering.com