Culinary brochure harvest 2017 issuu

Culinary Brochure 2017 T: 202.630.8895 E: events@harvestcateringdc.com www.harvestcateringdc.com

hors-d’oeuvres

chargrilled beef with chimichurri on a roasted potato with crispy shallots

buttermilk and cornmeal crusted east coast oysters with herbal tartar sauce and lemon

asian beef tartar on crispy rice with pickled ginger and shiso

pretzel crusted gulf shrimp with cherry peppper cocktail sauce

smoked bacon beignet with broccoli, aged new york cheddar and chili-lime dip

petit falafel burger with tahini zatar spiced mayo and cucumber yogurt slaw

southern fried chicken sliders with bread 'n' butter pickles and old bay mayo on brioche

wagyu beef in a pretzel blanket with stout mustard and chives

tofu and mushroom bao with crispy tofu chilies and herbs

norwegian smoked salmon on golden potato galette with caperberries and dill

sugar snap and snow peas in a cucumber roll with lemon, parmesan and fine herbs

chilled honeydew gazpacho with toasted almonds, olive oil and mint

hawaiian yellowfin tuna with wasabi edamame puree, sweet soy and radishes

chilled watermelon cubes with greek feta, white pepper and basil

sundried pineapple with mozzarella, olive oil, basil and sea salt

spicy korean chili chicken cone with radish, scallion and toasted

philly cheese steak egg roll with provolone, peppers, onions and new onion dip

small plates

beef carpaccio with champignon, lemon, arugula and parmesan

escarole, roasted strawberries, caramelized onions, candied pecans, lemon thyme vinaigrette

roasted beets with candied spiced almonds, feta, escarole and sherry thyme vinaigrette

roasted beets with candied spiced almonds, feta, escarole and sherry thyme vinaigrette

mains

roasted free range chicken baby artichokes, basil and lemon caper sauce

slow roasted norwegian salmon buttered pea shoots and truffle mashed potatoes

grilled beef tenderloin sautĂŠed mustard greens, roasted fingerlings, herb butter and jus

seared pork chop yukon potato galette, roasted peaches and poppy seed buttermilk vinaigrette

seared cod with hibiscus lemon garlic broth

slow roasted norwegian salmon with buttered pea shoots and truffled vinaigrette

grilled beef tenderloin with sautĂŠed mustard greens, herbed butter and jus

seared hudson valley duck, spring peas, mint, shallots and pomegranate glace

roasted pork loin with roasted peaches and poppy seed buttermilk vinaigrette

roasted free range chicken with baby artichokes, basil and lemon caper sauce

sweets

blueberry peach cobbler with flaky crust and mint

petite key lime tart with toasted marshmallow

strawberries and cream on petit toasted shortcake

Vanilla Cream Brulee

summer berry pudding with angel food cake and sweet cream

chocolate mousse with toasted marshmallow and pecan praline

toasted almond cake with crème fraiche and poached apricot