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)

SOUP COURSE: ASK FOR OUR SEASONAL SELECTION $5 PER GUEST

SALAD COURSE: PICK ONE FOR YOUR GUESTS FARMER’S MARKET SALAD

ORGANIC GREENS, TEARDROP HEIRLOOM CHERRY TOMATOES, SHREDDED CUCUMBER & PETITE CARROTS TOSSED IN OUR SIGNATURE CITRUS VINAIGRETTE $5 PER PLATE BABY BEET SALAD ROASTED BABY YELLOW & RED BEETS ON A BED OF BABY ARUGULA WITH ARTISAN CHEVRE

TOSSED ON OUR HOMEMADE FRENCH SHALLOT VINAIGRETTE WITH SWEET PINK PEPPERCORNS

$7 PER PLATE CLASSIC CAESAR

CRISP ROMAINE, SHREDDED IMPORTED PARMESAN, PARMESAN CRISP CROUTON TOSSED WITH OUR HOMEMADE CREAMY CAESAR & LEMON WEDGE $6 PER PLATE STACKED SEASONAL CAPRESE ORGANIC HEIRLOOM TOMATOES, FRESH BASIL & BURRATA BALSAMIC REDUCTION & VIRGIN OLIVE OIL DRIZZLE WITH FRENCH SEA SALT $7 PER PLATE AVOCADO ½ HASS AVOCADO FILLED WITH CHEF CATHY’S SPICY SHRIMP COCKTAIL $8 PER PLATE

(2 – 4)

ENTRÉE SELECTIONS MARY’S ORGANIC JADORI 8 OZ. CHICKEN BREAST PAN SEARED WITH HERBS DE PROVENCE WITH LEMON BUERRE BLANC $ 20 STUFFED WITH FRESH MANGO, AVOCADO & CHEVRE $22 STUFFED WITH SPINACH, SUN DRIED TOMATOES & PEPPER JACK $ 22 ALASKAN HALIBUT $28 HERB SHALLOT BUTTER ENHANCED WITH CHEF CATHY’S HOMEMADE TOMATO MARMALADE ON A BED OF BABY SPINACH

WILD KING SALMON $28 LEMON BUERRE BLANC ORGANIC BASIL AIOLI GARNISH CHILEAN SEABASS $36 MEDITERRANEAN COULIS WITH CAPERS OR CITRUS BUTTER SAUCE JUMBO AUSTRALIAN PRAWNS: 3 PER PLATE SCAMPI STYLE $35

STUFFED WITH MACADAMIA NUT PESTO WITH FRESH MANGO SALSA GARNISH $40 SEARED SASHIMI GRADE AHI $40 GINGER & WASABI CRÈME WITH MACADAMIA NUT PESTO LUSCIOUS LOBSTER $55

10 OZ. AUSTRALIAN TAIL SIMPLY STEAMED IN A BUERRE MONTE SAUCE WITH WHITE WINE & GARLIC KUROBUTA HEIRLOOM CUMIN CRUSTED PORK CHOPS $35

FENNEL POMEGRANATE RELISH WITH CALVADOS CRÈME SAUCE KUROBUTA HEIRLOOM PORK TENDERLOIN $25 CHEF CATHY’S MASUMOTO HEIRLOOM PEACH - CHIPOTLE CHUTNEY

(3 – 4)

GRILLED SKIRT STEAK

SPICY PEPPER WATERMELON SALSA GARNISH $25 CHERRY CHIPOTLE BBQ SAUCE $22 PRIME MEYER SEARED 8 OZ. FLAT IRON STEAK $28 SPRING MUSHROOM DEMI GLACE PRIME MEYER 8 OZ. FILET MIGNON $40 MAYTAG BLEU HOTEL BUTTER PEPPERCORN SAUCE SPRING MUSHROOM DEMI GLACE STERLING SILVER PRIME RIB $38 AU JUS & HORSERADISH CRÈME

ALL PLATES ACCOMPANIED BY YOUR CHOICE OF: CHOOSE ONE: YUKON GOLD MASHED POTATOES; WITH OR WITHOUT GARLIC BLUE CHEESE AU GRATINS BABY FINGERLING POTATOES ROASTED WITH FRESH HERBS SPRING MUSHROOM RISOTTO WILD RICE MEDLEY JASMINE RICE CHOOSE ONE: SEARED ASPARAGUS SPEARS SPRING OR SUMMER FRESH VEGETABLE MIX SAUTÉED SPINACH & GARLIC PETITE CARROTS WITH SNOW PEAS

DUETS OF TWO ENTRÉE ITEMS ON ONE PLATE ARE AVAILABLE: PLEASE ASK CHEF CATHY ABOUT PLATING PREFERENCE (4 – 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.