Catering Menus - Events - rhubarb Hospitality

APPETIZER

JERSEY GIRL BURRATA

Chicories, Butternut Squash Chow Chow, Apple Vincotto, Pumpkin Seed Brittle (gf, v)

POACHED HEIRLOOM BEETS

Goat Cheese Fonduta, Frisée, Crunchy Honeycomb, Hibiscus-Quince Vinaigrette (gf, v)

ARANCINO

Parsnip and Saffron, Porcini, Greens, Blood Orange Balsamic Must (gf, v)

AUTUMN VEGETABLE PANZANELLA

Cooked and Raw Roots, Sage Focaccia, Cranberry-Maple Mostarda (df)

ROOT VEGETABLE TARTARE

Salsify and New Potato Vichyssoise, Sage & Potato, Parsley Oil  (gf, vg)

SALT BAKED SUNCHOKE

Celery Root Remoulade, Green Apple, Lemon Vinaigrette, Whole Grain Mustard, Shiso (gf, vg)

LATE HARVEST WALDOR

Bibb Lettuce, Cider Braised Butternut Squash, Caramelized Figs, Celery Root Frites, Buttermilk Goddess (gf, v)

KAMPACHI CRUDO

Binchotan Grilled Brussels Sprouts, Red Miso Sweet Potato, Bottarga, Yuzu (gf, df)

JUMBO CRAB

Lobster-Lemongrass Bavarois, Yuzu Pearls, Thai Basil, Bitter Greens, Nori Puffed Rice, Yuzu Vinegar (gf, df)

ENTRÉE

GEORGE BANKS HALIBUT

Asparagus, Purple Potato, Parsley-Fennel Soubise (gf, df)

ATLANTIC COD MEUNIÈRE

Cauliflower, Kabocha Squash, Pickled Kumquats, Parsley Root (gf, df)

SEARED TURBOT

Salsify, Red Cabbage, Celery Root, Caviar (gf, df)

SOFT POACHED ARCTIC CHAR

Beluga Lentils, Cauliflower, Turmeric, Pickled Squash (gf, df)

SLOW ROASTED SALMON

Soft Poached Turnips, Braised Mustard Greens, Sweet Potato, Pickled Salmon Roe (gf, df)

ROHAN DUCK CASSOULET

Ballotine, Tarbais Bean Ragout, Sage and Rosemary, Duck Jus “Presse” (gf, df)

HERITAGE CHICKEN “PEKIN”

Spiced Kyoto Carrots, Smoked Caraflex Cabbage, Scallion Puree, Hoisin

COQ AU VIN

Thumbelina Carrots, Royal Trumpet Mushrooms, Braised Chicken Croquette, Bordeaux Jus (gf, df)

FILET MIGNON

Black Garlic Braised Beef Cheek, Kyoto Carrot Puree, Celery Root and Rainbow Chard Kimchi, Demi (gf, df)

WAGYU SIRLOIN

Sunchoke Confit, Parsnip Aligot, Glazed Romanesco, Pickled Mustard Seed Demi-Glace  (gf)

BAROLO BRAISED SHORT RIB

Twice Baked Butterball Potato, Parsnip Puree, Horseradish Gremolata Crumble, Kale Chips (gf)

DESSERT

BLACK FOREST SACHER TORTE

Dark Chocolate Sponge, Black Cherry Meringue, Vanilla Cream (v)

TRIPLE CHOCOLATE MOUSSE

Valrhona Passionfruit Chocolate, Fresh Raspberries (gf, v)

WINTER CITRUS CAKE

Almond Dacquoise, Blood Orange Marmalade, Toasted Almond Brittle (v)

BUTTERNUT SQUASH ST. HONORÉ

Pommeau Crème Chiboust, Caramelized Butternut Squash, Pumpkin Seed Brittle (v)

CARAMEL APPLE TARTE TATIN

Popcorn Chouquette, Anisette Crème Fraiche, Fennel Pollen, Wood Sorrel  (v)

TIRAMISU

Whipped Mocha and Mascarpone Cremeaux, Espresso & White Chocolate Macaron (v)

GOAT CHEESE PARFAIT

Honey-Olive Oil Sponge, Roasted Cortland Apple, Caramelized Pistachio Butter (gf, v)

TROPICAL VACHERIN

Coconut Mousse, Hibiscus & Black Cocoa Meringue, Mango Sauce, Kiwi Salsa (gf, df, v)

SALUMI & FORMAGGI

Prosciutto San Daniele, Bresaola, Salami Calabrese
Perline Mozzarella, Parmigiano Reggiano, Robiola Piemonte
Grilled Eggplant & Pepper Salad, Stuffed Pepperoncini
Castelvetrano Olives, Marinated Mushrooms
Sicilian Almonds, Pistachio
Grissini, Black Pepper Tarrali, Focaccia
Red and Green Grapes, Figs, Dried Apricots, Strawberries

OAXACAN MARKET

Proteins: Chicken Al Pastor & Pescado
Toppings: Cilantro, Onion, Radish, Guacamole, Pineapple, Lime, Cabbage
Sauces: Habanero-Sour Orange, Serrano-Cilantro, Salsa Roja, Lime Crema

In addition:
Nopales & Oaxacan Cheese Quesadilla
Mini Enchiladas Suizas, Queso Fresco, Radish
Guacamole & Chips
Corn Rib Esquitas
Grilled Cactus Salad, Tomato, Scallion, Radish, Water Cress, Bib Lettuce

SEAFOOD TOWER

Poached Prawns, Marie Rose Sauce
East Coast Oysters, Onion Mignonette, Classic Horseradish Cocktail Sauce
Marinated Octopus Salad, Cucumbers, Capers, Sweet Pickled Fennel
Jump Lump Crab Salad, Served on Scallop Shell

WILD INK

Lobster Har Gow
Berkshire Pork Dumpling
Foraged Mushroom Steamed Bun
Chickpea Spring Roll
Vermicelli Rice Noodles, Cucumber, Carrot, Mint, Basil, Chili, Nuoc Cham
Crispy Bok Choy Salad, Sesame Ginger Dressing

SUSHI NOOK

Chef’s selection of signature sushi, sushi rolls and sashimi
Soy Sauce, Wasabi, Pickled Ginger

HIMALAYAN SALT

Seared Filet of Beef, Chimichurri | Salt Baked Fingerling, Truffled Potato Salad
Pepper Crusted Yellow Fin Tuna, Sriracha Aioli | Sweet & Spicy Pickled Cucumber
Beet Cured Salmon, Lemon Dill Crème Fraiche |  Celery Root and Carrot Salad
Rosemary Crusted Lamb Loin, Lingonberry Jam | Oven Roasted Root Vegetables
Grilled Jumbo Prawns with Lemongrass | Wasabi Aioli, Wakame Seaweed Salad

GREENMARKET CHOP HOUSE

Carved Prime NY Strip | Au Poivre
Oven Roasted Salmon | Horseradish and Lemon Gremolata
Twice-Baked Potato au Gratin
Foraged Mushroom Fricassee | Roasted Pearl Onion, Sherry Reduction
Grilled Jumbo Asparagus with Bearnaise
Satur Farms (NY) Mesclun Salad | Baby Vegetables, Basil and Toasted Sunflower Seed Pistou
Butterhead Lettuce | Watermelon Radish, Hudson Valley Blue Cheese, Apple Cider Vinaigrette

FROM PIEDMONTE TO PALERMO

Orecchiette | Porcini and Black Truffle Ragu OR Grass-Fed Beef Bolognese
Strozzapreti | Fennel Sausage, Broccoli Rabe, Calabrian Chili, Pecorino
Marsala | Jumbo Portobello Mushroom; Creamy Polenta
Branzino | Sundried Tomato, Kalamata Olives, Capers
Carciofi Fritti | Parmesan Emulsion, Black Pepper
Heirloom Tomato Panzanella | Arugula, Cucumbers, Herbed GF Breadcrumb,
Aged White Balsamic
Pane Bianco, Breadsticks, Crostini

MEDITERRANEAN GARDEN

Herbed Chickpea Falafel, Slow Roasted Za’atar Chicken Breast, Lamb Merguez Kibbeh
Ancient Grain Tabbouleh | Preserved Lemon, Mint, Pickled Pearl Onion
Orzo Salad | Asparagus, Chickpeas, Raisins, Citrus Vinaigrette
Grilled Zucchini | Roasted Pine Nuts, Goat Cheese, Honey
Rustic Israeli Hummus, Sunflower Seed Muhumarra
Grilled Pide, Sesame Lavash, Garlic Naan
Pickled: Carrot, Cucumber, Chilies, Turnips, Olives

LAND

Duck Cassoulet| Ballotine, Tarbais Bean Ragout, Sage and Rosemary, Duck Jus “Presse” (gf, df)

Chicken “Kiev”| Roasted Heritage Chicken, Potato Puree, Roasted Garlic Persillade Crumble (gf, df)

Tamarind Braised Short Rib| Sweet Potato Puree, Horseradish, Herbs (gf, df)

Risotto Milanese| Braised Veal Shank, Saffron, Parmigiano Reggiano (gf)

Roasted Lamb Loin| Spaghetti Squash, Vadouvan, Pomegranate Jus, Mint (gf, df)

Partridge Breast| Poached Golden Beets, Winter Berries, Rosemary Onion Rings (gf, df)

SEA

Halibut| Cauliflower, Kabocha Squash, Pickled Kumquats (gf, df)

Salmon Mi Cuit| Braised Mustard Greens, Sweet Potato, Pickled Salmon Roe (gf, df)

Marinated Hamachi Poke| Forbidden Rice, Passionfruit, Grated Macadamia (gf, df)

Tuna Ceviche| Sweet Potato Puree, Crispy Corn, Leche de Tigre (gf, df)

Charred Mackerel| Celery Root Labne, Preserved Rainier Cherries, Beet Greens (gf)

Maine Lobster| White Bean Fricassee, Tarragon, Saffron-Orange Vinaigrette (gf)

GARDEN

Carrots| Poached Heirloom Carrots, Kyoto Carrot Puree, Shaved Carrot Salad, Carrot Gastrique (gf, vg)

Winter Squash Tortelloni| Slow Cooked Delicata, Sage and Lemon Crumble (v)

Jersey Girl Burrata| Chicories, Butternut Squash Chow Chow, Apple Vincotto, Pumpkin Seed Brittle (gf, v)

Autumn Vegetable Panzanella| Cooked and Raw Roots, Sage Focaccia, Cranberry-Maple Mostarda (vg)

Poached Baby Beets| Ash-Washed Goat Cheese, Grapefruit, Red Wine Vinaigrette (gf, v)

Gnocchi| Cacio e Pepe, Preserved Lemon, Parmigiano (v)

BEES KNEES

Gin, Lemon, Honey, Pombeet

GARDEN PARTY

Gin, Seasonal Herbs, Tonic

OFF TROPIC

Tequila, Lime, Passion Fruit, Vanilla

DAQUIRI DELUXE

Rum, Lemon, Lime, Almond, Pina

GREEN GODDESS

Vodka, Cucumber, Basil, Lime

SUNSET SPRITZ

Guava, Aperol, Prosecco

PEACHY DAZE

Bourbon, Lime, Peach, Ginger Beer

HEAT WAVE

Mezcal, Lemon, Sparkling Grapefruit, Chili Salt