What a Dish Catering Spring/Summer 2011 Sit Down Menu

SPRING & SUMMER 2011 SIT DOWN MENU STARTERS: PLEASE CHOOSE THREE FOR BUTLER STYLE PASSED SERVICE $6 PER PERSON

COCONUT SHRIMP LOLLIPOPS WITH SWEET CHILI GLAZE AHI TARTARE ON WONTON CRISPS WITH WASABI CRÈME GARNISH POLLOPOPS: BITE SIZED CHICKEN TULIPS WITH A SPICY HOISIN GLAZE VEGETARIAN SPRING ROLL WITH GINGER PONZU SAUCE PRIME MEYER STEAK TARTARE ON SOURDOUGH CROSTINI WITH CAPERS & HORSERADISH CRÈME

HEIRLOOM BRUSCHETTA ON CROSTINI WITH CREAMY ORGANIC BURRATA & PESTO DRIZZLE

STATIONARY APPETIZER PRESENTATIONS: ANTIPASTI WITH IMPORTED MEATS, CHEESES, OLIVES, BREADS, CRACKERS, HUMMUS MEDLEY AND TOASTED PITA

$10 PER PERSON JUMBO SHRIMP COCKTAIL WITH LEMON REMOULADE, SPICY HOUSE COCKTAIL & LEMON WEDGES $11 PER PERSON SEASONAL FRUIT & COWGIRL CREAMERY ARTISAN CHEESES, CRACKERS & HOMEMADE BREAD $10 PER PERSON (1 – 4)

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What a Dish Catering Spring/Summer 2011 Sit Down Menu

Published on Feb 6, 2011

BuildingOnline of Florida

From the most intimate of gatherings or the grandest of weddings, What A Dish is committed to establishing our clients’ dream events. Our friendly team’s collective expertise in cuisine, artful designs, and event planning ensures that no detail gets overlooked. We are the preferred caterers at several local venues and look forward to tailoring your next event. What A Dish Catering opened in 1995 by Chef Cathy McKnight. In 2005, she sold it to Jordan Richey who continued to develop the kitchen and the menus and infusing them with his passion for food. They are committed to the ideals of the Slow Food Movement, launched almost a quarter century ago by Carlo Petrini in response to the globalization of hyper-processed foods and its effects on independent agricultural communities. Behind this campaign, strong networks of small farmers, food producers, and consumers are sustained while promoting the preservation of organic farming practices and local culinary traditions.