Catering Menu_FallandWinter2021

YTK WORKS

PLATED DINNERS STARTERS

GEM AND KALE SALAD fennel, green apple, roasted olives, Maytag blue cheese, walnut vinaigrette (V) BEET SALAD salt roasted beets, grilled radicchio, spinach, pumpkin seed chimichurri, goat cheese, pomegranate molasses, blood orange vinaigrette (GF, V)

TOMATO AND ONION TART olive oil preserved, roasted cipollini, farmer's goat cheese, bitter green salad, mustard seed vinaigrette (GF) BURRATA stone fruit salad, winter greens, marcona almonds, white grape agrodolce (GF, V)

APPLE BUTTERNUT SQUASH SOUP cinnamon crème fraîche, toasted pepitas (GF, V)

SMOKED TROUT CAKE sweet corn, pickled red onion, celeriac, fennel crème fraîche

PETITE LETTUCES roasted delicata squash, shaved baby Bermuda onion, frizzled leeks, toasted pignoli, apple cider vinaigrette (V) PIEROGI farmer's cheese, cabbage and mushroom, creamed leeks, black pepper sour cream (V)

RAVIOLI butternut squash filling, arugula pesto, candied walnuts, toasted butter (V, GF)

MAINS

FILET MIGNON herb pink peppercorn crusted, brown butter roots, rosemary mustard seed pressed yukon potatoes, cabernet demi BEEF SHORT RIB sweet and white leek au gratin, tuscan kale,cipollini onions, chianti braising sauce NY STRIP STEAK horseradish bacon crème fraîche twice baked potato, charred asparagus, shallot steak butter, shiitake chips, (GF)

ICELAND COD preserved tomato, sautéed kale, herb cracker crumb, carrot spaetzle, meyer lemon chardonnay sauce FAROE ISLAND SALMON beet horseradish and potato crust, tarragon brown butter rutabaga, pinot noir beurre blanc (GF) RACK OF LAMB herb crust, glazed heirloom carrots, whipped basil potato, red and white grape pan jus (GF) ROAST PORK PORCHETTA fennel pollen rub, white bean slab bacon cassoulet, roasted garlic rosemary sauce, charred carrots (GF) PAN ROASTED STATLER CHICKEN asiago Tuscan garlic fingerling potatoes, brussel sprout sautée, saltimbocca herb velouté (GF) CHICKEN POT PIE Bell and Evans Farm roasted chicken, sweet peas, shiitake mushrooms, mirepoix, velouté, thyme pastry crust PORK CHOP MILANESE asiago polenta, garlic chip broccoli rabe, caper lemon pan jus

VEGETARIAN OPTIONS

CARROT SPAGHETTI late harvest succotash and portabella bolognese, walnut arugula pesto (GF, V, VG) GNOCCHI roasted sweet potato dumpling, lacinato kale, hen of the woods mushrooms, pecorino pangrattato, fried sage (V)

EMPANADA delicato squash, kale, black beans, hazelnut, burnt red pepper chimichurri, pickled relish (V)

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