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