Catering Thursday evening…

Posted on by Peter Gallin

Thursday we are catering for the Department of Fish at Wildlife at the Water Resource Center for 75 attendees – here’s their menu for the evening:

Heavy Hors d’oeuvres –

  • Smoked salmon wraps with dill cream cheese, capers and red onion
  • Rolled chicken pinwheels with spinach, sundried tomato service with sauce verde
  • Roasted, sliced beef and pork loin, served chilled with ciabatta rolls, sliced baguette and whole grain mustard horseradish sauce and orange cranberry aioli
  • Vegetarian California rolls (avocado, cucumber, sweet peppers and scallions) with pickled ginger, wasabi and soy sauce
  • Anti pasti platter with roasted vegetables, marinated mushrooms, olives, artichoke hearts, peppers and Italian sliced cured meats
  • Domestic and imported cheese presentation with fresh fruit, berries and crackers
  • White bean and roasted garlic hummus with savory and sliced baguette
  • Fresh vegetable crudités with lemon tarragon crème fraîche dip
  • House baked cookies, raspberry bars and brownies
  • Blackberry lemonade, coffee and decaf and water service

Should be fun!




Pin it