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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 our 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 * ask about customized vegan and raw food menus. * (v) indicates vegan dish << back to the spring summer menu 518 . 210 . 0187 matthew@urbangardencatering.com |