Green Cuisine Catering Menu

Seasonal Greens

with layered feta & vegetable mold with balsamic vinaigrette and sugared walnuts

Porcini Mushroom Charlotte With Currant Glaze

served on bed of field greens with pear vinaigrette & chives

Napoleon Of Orange, Avocado, Goat Cheese, Spinach, And Mango

topped with crushed pistachio served with a bouquet of gourmet greens gathered in a cucumber collar accented with fresh orange segments and champagne vinaigrette

Autumn Salad

with fresh greens, organic apples slices, & spicy brown sugar walnuts topped with angel hair beets and pinot noir dressing

Stacked Salad

with lemon chicken and field greens on garlic toast with chipotle vinaigrette topped with fried goat cheese

Grilled Artichoke Salad

with salted ricotta, lemon, and marjoram nestled on bed of red leaf lettuce and arugula with lemon oil dressing

Sliced Prosciutto, Fig, And Parmesan Shard Salad

served with dandelion and grilled radicchio salad

Crab And Chile Pyramid Served

with warm borlotti bean and red onion salad with parsley dressing

Shrimp, Chickpea, And Mint Salad

with chile dressing served on romaine lettuce with watercress garnish and lemon

Classic Chopped Caesar Salad

with crab cake croutons and fresh tomatoes and black olives

Timbale Of Grated Carrot And Honey Salad

served on sauteed spinach salad with toasted sesame seeds and fried leeks

Seared Rare Tuna

with spinach sauté topped with beurre blanc on risotto cake

Cheese Biscuits

with pork tenderloin and pineapple relish

Smoked Duck On Triangle Of Raisin Bread

with cherry preserves

Ruffled Smoked Salmon

on rye wedge with creme fraiche and dill

Asian Marinated Shrimp Wrapped

with crispy pea pod

Pan Seared Scallop

on a sweet potato pea cake with clarified brown butter

Tartlet Of Crab

tomato, and blue cheese

Petite Crab Cake

with spicy cumin mayo

Chicken Vesuvio Skewers

with marinated artichoke red potato

Mini Reuben Sandwiches

with slaw and swiss cheese

Filet Of Beef On Buttered Crostini

with dollop of whipped horseradish

Grilled Blueberry Chicken

with preserves and chevre in arugula leaf wrap

Demitasse Spoon

served with caviar, crème fraiche, and lemon zest

Sesame- Seared Halibut

on crouton with peppery jicama slaw grissini sticks wrapped with bacon and brown sugar

Bacon Wrapped Water Chestnuts

Chicken Or Beef Satay Skewers

with homemade spicy peanut sauce

Vegetarian Thai Spring Roll

in rice pancake with sweet papaya red pepper sauce

Crispy Roll

filled with shitake mushroom, cabbage and shrimp with sweet & sour sauce

Wild Mushroom Tart

with bernaisefresh coconut shrimp with cilantro dipping sauce

Endive Leaf

with boursin cheese and marinated red peppers

Carved Potato Cup

filled with black bean corn relish and feta cheese vidalia onion tartlet with sour cream dollop and parsley

Mushroom Caps

stuffed with spinach and shaved asiago cheese

Mini Grilled Chicken Burrito

with caramelized onion, brie, and salsa verde

Spicy Lamb On Polenta Cake

with cucumber yogurt sauce mint leaf garnish

Tri- Peppercorn Chateaubriand

on grilled ficelle with rosemary whipped horseradish

Turkish Fig Wrapped

with proscuitto, mascarpone, and mint leaf

Carved Roasted Red Potato

filled with beef and topped with sour cream and bacon bits

Pan Fried Cheddar And Roasted Tomato Sandwich Triangles

with watercress

Asparagus Wrapped

with smoked turkey and dijon mustard

Petite Grilled Salmon

petite grilled salmon

Mini Grilled Lobster Burrito

with yellow peppers, crème fraiche, & cilantro

Seafood Ceviche Tart

with guacamole

Country Pate Rosette

on raisin rye with grape garnish

Boiled Shrimp

served in shot glass with cocktail sauce and lemon kalamata olive tapenade atop home baked crostini

Spinach And Feta Triangles In Phyllo

Thin Crust Pizza

with smoked chicken, tomatoes, mozzarella, and basil

Uniformed Chef Carving Herbed Tenderloin Of Beef

with whipped horseradish and bernaise

Filet Of Salmon

with avocado sauce and diced avocado with chopped pineapple, tomatoes, and lime wedges

Farfalle Pasta

with grilled sausage, fennel, and artichokes with oven-browned romano

Watermelon, Blackberry, And Onion Salad

marinated with cider-honey vinegar

Tossed Baby Green Salad

with grape tomatoes and shaved parmesan

Warmer Of Green Rice

with black beans and plantains with macadamia nuts and cilantro garnish

Basket Of Focaccia Twists

peppered lavosh, currant biscuits, and brioche

Pepper- Herb Grilled Tenderloin Of Beef

with sauteed crimini mushrooms & merlot sauce with sprig of rosemary fresh steamed green & white asparagus with lemon zest piped chive mashed potato topped with fried leeks

Pan Seared Lemon Halibut With Champagne Sauce

with warm fennel, pear, apple, and berry salad potatoes Anna with sauteed red pepper diamonds

Roasted Breast Of Capon

stuffed with spinach, artichoke , and pine nuts timbale of potatoes Savoyarde roasted yellow beets, zucchini, and chanterelle mushrooms

Vegetables And Portobello Mushroom Napoleon

with fresh basil, goat cheese, and warm balsamic vinaigrette grilled polenta cake with marinara sauce & shaved asiago sauteed baby carrots

Tangine Of Lamb On Rosewater Rice

with currants and sesame seeds compotes of dates, figs, orange slices, roasted pistachios, and black mediterranean olives

Tequila - Lime Marinated Skirt Steak

with wild mushroom & spinach enchiladas with tomatillo & chevre sweet potato salad with caramelized onions and watercress with guajillo chile dressing

Porc Au Pruneaux

grilled pork chops with prune-apple sauce fingerling potatoes with roasted chestnuts and thyme sauté of spring vegetables

Risotto Ai Funghi With Mixed Seafood Alla Griglia

classic tomato & onion salad with blackberries braised fennel on swiss chard