A Proposal for Halloween Luncheons From Good Cuisine and small group Catering from around five years back: Chef Ward will prepare your choice of three seasonal organic soups to celebrate Autumn, as well as, two seasonal organic salads and a selection of fresh breads. For each selection of soup, seventeen 8 oz servings will be prepared (fifty 8 ounce servings in total). Two salads for 30 (based on final head count) will be prepared along with assorted; garlic herb croutons, small grilled cheese sticks for dunking (if selected) and sliced sourdough baguette. Please select one soup from each category.MENU Vegan: “Zombie Victim” Minestrone w/ cantolini beans, orchetti pasta and San Marzano tomatoes Basil oil garnish - or - “Frankenstein Mash” Crimini mushroom and lentil soup Glutton / Dairy Free: “Spider Nest Soup” Chicken soup with potato flour dumplings - or - “’Sweeney Todd’ Special” Beef, blossomed wild rice, button mushroom soup Non-Dietary: “Foggy Bog” Potato Leek soup with crisp bacon lardons - or - “Vampire Soup with Layered Finger Sandwiches” Cream of Tomato Soup with procutto, basil, gruyere finger sandwiches Salad Selection: “Witch’s Patch” Tossed arugala with dried cherries, crumbled goat cheese, toasted pepetas, quail eggs and roasted red onions. Dressing is a house vinaigrette (gluten free) - or - “’Stake’ Salad” Roasted beet, pear and carrot salad with a house made ginger Asian dressing (vegan)
Posted on: Fri, 31 Oct 2014 21:59:50 +0000
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