Catering clover

By ayr April 28, 2009

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We catered a very nice event last night. We’ve received a lot of requests for catering and have decided to accept select events.

MENU

Appetizers (passed)

• Hard-boiled egg and eggplant (small decomposed elegant version)

• Chickpea fritter

• Spicy carrot soup in sipping cups

• Roasted parsnip and golden beet skewers with spiced BBQ sauce

(more after the break)

Beverages

• 2006 Flowers Chardonnay

• 2007 Stag’s Leap Wine Cellars Sauvignon Blanc

• 2006 Saintsbury Carneros Pinot Noir

• 2003 La Jota Howell Mountain Cabernet

• Peak Oragnic Pale Ale

• Dogfish Head continuously hopped IPA

• Apple, beet, lime juice

• Carrot kumquat juice

• Pineapple, granny smith, lemon juice

Plated salad

• Beet, Blue Ledge goat cheese (beautiful local cheese), mint, toasted pumpkin seeds

on a bed of local pea shoots, mint, and spinach

Platter (family style)

• Creamy fresh chickpea hummus

• Tabooleh with Aleppo pepper

• Tomato cucumber salad with Za’atar and sumac

• Warm whole wheat pita

• Onion marmalade

• Tahini sauce

• Cracked olives

• Zhuk (Yemeni hot sauce)

Dessert 

• Late winter New England apples poached in local maple syrup accompanied by fresh spiced whipped cream

As some of you may know, we’re approaching the transition away from soups, towards salads. And we’re bringing fresh juices into the mix . Look for selections of both in coming weeks.

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