BC CateringMenu 011922-full - Flipbook - Page 29
DUET ENTREES Served With Seasonal Vegetables
BRAISED BONELESS BEEF
SHORT RIBS AND PAN-SEARED
SALMON GF
Mashed Idaho Potatoes, Braising Jus,
Lemon-Roasted Pepper Cream, and
Roasted Root Vegetables
GRILLED MANHATTAN
NEW YORK STEAK AND
PAN-SEARED SALMON
Pesto Risotto Cake, Roasted
Shallot-Artichoke Confit, and
Lemon-Roasted Pepper Cream
VEGETARIAN ENTREES
GRILLED PORTOBELLO MUSHROOM
GF
V
GF
V
DF
DF
Wilted Organic Spinach, Raisins, Roasted Fingerling
Potatoes, and Basque Piperade
GRILLED ZUCCHINI
GF
V
Rosemary-Roasted Red Potatoes,
Mushroom Salad, and Lemon-Chive
Sauce
DESSERTS Select One
Lemon-Leek Polenta, Ratatouille, and Butternut
Squash Puree
CAULIFLOWER STEAK
GF
SEARED PETITE FILET MIGNON
AND JUMBO PRAWNS GF
BLUEBERRIES AND CREAM
GF
Lavender Panna Cotta, Fresh Blueberries, and Sweet Flowers
LEMON BERRY TART
Lemon Curd, Raspberries, Torched Meringue, and Mint Syrup
DARK CHOCOLATE POT AU CRÈME
GF
Orange-Cinnamon Whipped Cream and Chocolate Twig
DF
Quinoa-Kale Black Bean Hash, Sweet Potato Puree,
and Vegan Pesto
CRÈME BRULEE
Vanilla Custard, Caramelized Sugar, and Shortbread Cookie
FLOURLESS CHOCOLATE TORTE
GF
Raspberry Sauce, Fresh Raspberries, and Whipped Cream
NEW YORK CHEESECAKE
Blueberry-Lemon Compote
RED WINE POACHED PEAR
GF
Cinnamon Crème Anglaise and Chocolate Sauce
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GF Gluten Free
V Vegan DF Dairy Free
Additional dietary needs are available by request.
