2017 Fall & Winter Sample Menu

Transcription

1 2017 Fall & Winter Sample Menu 2520 West 29th Avenue Denver, Colorado Phone: Fax: threetomatoes.com

2 Hors D Oeuvres Duck Tamale rich duck confit pulled and wrapped in masa, steamed in banana leaf with a dried guajillo chili and stewed cherry purée Lobster and Bacon poached lobster tail and sugar snap peas, served on a bacon crisp with a Meyer lemon emulsion Vietnamese Salmon Tartar cold hand cut Scottish salmon filet with lemongrass, ginger, mint and cilantro, finished with a hint of red chili and sweet ponzu Grilled Pear and Gorgonzola fall pear grilled with honey and topped with crumbled Italian blue cheese and a fig reduction with crisp endive Forbidden Rice Cake black rice encrusted sesame with salmon lox and dill yogurt Crab and Apple Roll sweet snow crab leg wrapped with a crisp granny smith apple and accented with whole grain dijonnaise and apple gastrique

3 Filipino Shrimp and Coconut Fritters with spicy vinegar, gelée, shiso leaf and shaved coconut Celery Root Sip smooth and warm celery root purée with roasted garlic garnished with celery, pink apple relish, and a dehydrated apple chip Artichoke and Roasted Tomato with walnut pesto and asiago crisp Winter Ceviche shrimp and white fish with winter citrus supreme, micro cilantro and a chestnut dust Brie and Nutella on buttered mini brioche toast Red Grape and Goat Cheese Lollipop with basil, orange and pistachio crunch White and Green Crudités jicama, asparagus, endive, green bell pepper, celery and button mushrooms with dill buttermilk dressing Bistro Steak with Gruyere and Thyme Popovers with roasted garlic butter Fire Roasted Oysters topped with choice of stilton cheese and bacon, garlic parsley butter, or bourbon chipotle Parsnip and Sweet Onion Tarts with a thyme cabernet glaze and frizzled cipollinis Cheese and Charcuterie chefs selection of cow and goat milk cheeses with assorted cured meats, presented with various nuts, pickles, peppadews, seasonal fruits, mustard and rosemary olive oil

4 Rosemary Chicken Spiedini grilled chicken skewered on a rosemary sprig, served with a whiskey peppercorn glaze Spread Quartet Potato Skordalia, artichoke and lemon hummus, eggplant and peppadew caponata, served with rainbow carrots and soft naan *vegetarian and gluten free option*

5 Small Plates Seared Scallop with Blood Orange with parsnip and cauliflower puree garnished with lotus chip Chorizo local chorizo sausage with butter braised black radish and a savory manchego cheese bread pudding garnished with a charred lime frisee Black Cod miso marinated and quickly grilled with a shiitake mushroom broth, topped with pink pickled onion scallions, and bean sprouts Arancini Salads fried risotto served in paper cones over complementing salads: please choose 2 o pomegranate and blue cheese arancini over spinach, bacon and walnut salad o braised short rib arancini with smoked gouda, garlic roasted tomatoes and kale crisps o Thai green curry and coconut arancini over sweet cabbage slaw, with raisins and peanuts o mozzarella and fontina over pesto dressed romaine with prosciutto croutons o forged mushroom and pecorino with rosemary and arugula salad, topped with crispy potato coins

6 Roasted Marrow oven roasted and served with rustic bread, coarse sea salt and cranberry shallot compote Cassoulet classic French stew with slow cooked duck, sausage, bacon, white beans and garlic, garnished with toasted bread crumbs and sage leaf Action Stations Beer and Pork Pairing Colorado Odell 90 Shilling Ale with Hoisin glazed Pork Belly and warm udon noodle sesame salad with scallions, jicama, carrots and roasted peanuts Paella Station traditionally prepared with saffron and shrimp, mussels, chicken, and sausage Poutine Bar topped with our house made traditional or vegetarian gravy cheese curds with choice of toppings to include, pulled pork, spicy chicken, Philly cheesesteak, Korean kimchi, bacon, or pickled jalapenos *vegetarian option*

7 Plated Entrees Mole Shortrib braised slowly in an aromatic classic mole served with coriander and poblano grits, jícama and cabbage verde Winter Chicken roasted airline chicken with creamed spinach, roasted oyster mushroom and lemon potatoes Curried Lamb Shank marinated with nuts and goats milk yogurt, slow braised with tomatoes and ginger served over polenta with apricot Brussels sprouts Pepper Seared Duck Breast with rhubarb fondue ravioli, parsnip puree and cabernet syrup Grilled Hangar Steak topped with roasted shallot and primitivo butter, scorched baby broccoli and purple fingerling potatoes Grilled Filet Mignon topped with black garlic, parsley butter and gruyere, served with scallion potato pancakes and cider glazed Brussels sprouts

8 Winter Squash Three Ways quinoa stuffed butternut with feta mousse, spiced pecan crusted acorn with brown butter and roasted kabocha with ginger chili oil Coconut Polenta Cake topped with harissa eggplant, smoked tomatoes, roasted cauliflower, whipped coconut cream and smashed cashews Savory Vegetable Galette French pastry filled with roasted garlic, leeks, chevre and nutmeg scented potatoes served with small escarole salad with Dijon vinaigrette

9 Buffet Coq au vin organic local chicken slow cooked with red wine, bacon lardon and hen-of-the-woods mushrooms Braised Beef Shortrib tender and juicy slow cooked for several hours in red wine and herbs de Provence Stuffed Salmon grilled west coast salmon stuffed with jumbo lump crab meat, brie cheese and a dill lemon cream sauce Dry Aged Grilled Ribeye with melted miso butter over crispy long grain rice Sides Spaghetti Squash Salad with fried capers, garlic confit, sliced almonds, roasted tomatoes, avocado and red wine vinaigrette *vegan and gluten free* Vegetable Cobbler maple roasted root vegetables and savory herb pie crust

10 Bourbon Honey Brussels Sprouts with crushed bacon Mushrooms Crimini, Shiitake, and Oyster mushrooms roasted with dried herbs, lemon olive oil, Parmesan and pine nuts Cauliflower Cheese Bake white cheddar and Parmesan baked with tender buttery cauliflower with a hint of thyme and garlic Broccolini char grilled with lemons and tahini topped with roasted chickpeas and raisins *vegan and gluten free*

11 Salads Pistachio Goat Cheese Salad local creamy goat cheese encrusted in salty pistachios, flash fried and served atop mixed field greens with dried cranberries, orange segments and poppy seed vinaigrette Thai Carrot Salad shaved heirloom carrots, toasted peanuts, snow peas, with a lime and orange vinaigrette Grilled Stone Fruit Salad lightly grilled fall fruits tossed in lemon tarragon vinaigrette over fall greens topped with toasted hazelnuts and ricotta salata Chilled Soba Noodle Salad buckwheat noodles, radishes, shaved cucumbers, toasted sesame seeds and pickled carrots tossed with ginger soy vinaigrette Apple and Walnut Salad frisee and endive, with julienned apples, crumbled blue cheese, sweet smoked walnuts and maple mustard vinaigrette Root Chopped Salad kale chiffonade with diced root vegetables roasted in pomegranate molasses and finished with crunchy pumpkin seeds and peppercorn feta

12 Three Tomatoes Catering is dedicated to creating your most memorable moments. Our four-decade reputation makes us pioneers in the industry, but our fresh approach is why we remain at the top of Denver s event best list. We are the art and science behind hospitality, and our passion for incredible experiences is exceeded only by our commitment to our guests. Thank you for allowing us to be a part of all of your events, and putting your trust in our expertise. three tomatoes companies 2520 West 29th Avenue Denver, Colorado Phone: Fax: threetomatoes.com