Spring SampleMenus
MENU I
Cantaloupe Gazpacho
with fresh mint
Spinach Salad
with papaya, sherry soaked cherries, fresh berries, roasted almonds and sherried bing cherry vinaigrette with fried polenta wedge garnish
Miso Grilled Salmon
with cucumber-daikon relish
Herbed Quinoa
with spring peas, grilled veggies served warm
Blue Lake Bean Salad
with corn, cherry tomatoes, peas, and lemony vinaigrette
Grilled Asparagus
with light olive oil, garlic salt, and roasted peppers
MENU II
Crab and Corn Bisque
with Chanterelle mushrooms and pancetta
Fava Bean Bruschetta
with tarragon Manchego cheese melt
Spring Greens
with caramelized walnuts, fresh berries, oranges, Gorgonzola and raspberry vinaigrette
Parmesan Crusted Chicken
boneless chicken breast, dipped in Dijon marinade and dredged with fresh Parmesan, minced parsley, garlic and thyme drizzled with honey mustard sauce
Black Rice Salad
with edamame, chick peas, pear tomatoes, asparagus and lemony vinaigrette
DESSERTS
Luscious Lemon Mousse Tart
with mango puree
Caramel Rockslide Brownie
Sip Cup
with angel food cake, fresh berries, and vanilla whipped cream
Red velvet doughnut with savory goat cheese and pistachio sprinkle
© 2024
The Party Helpers, Inc.
