Catering Menus - Events - rhubarb Hospitality

APPETIZER

MARINATED MELON

Roasted Beet, Feta, Citrus, Crystalized Mint, Basil (v, gf)

TOMATO SALAD

Persian Cucumbers, Orange Macerated Strawberries, Pickled Ramps, Tomato Aquafaba, Aleppo Pepper (vg, gf)

CRIMSON BEET RICOTTA

Fava Beans, Badger Flame Beets, Shaved Asparagus, Mustard Greens, Orange Oil (v, gf)

JERSEY GIRL BURRATA

Heirloom Tomatoes, Fennel Chips, Wild Arugula, Purple Basil (v, gf)

SALMON POKE

Forbidden Rice, Vidalia Onion Soubise, Avocado Mousse, Nori, Sesame, Shiso (gf, df)

ENTRÉE

FAROE ISLANDS SALMON

Black Rice, Long Beans, Corn “Milk,” Scallion, XO Sauce (gf, df)

WAGYU SIRLOIN

Crispy Potato, Fig-Apricot Chutney, Smoked Eggplant Puree, Arugula Pesto (gf, df)

DIJON CRUSTED LAMB LOIN

Duchess Potatoes, Glazed Legumes, Bordelaise (gf)

GRILLED FLAT IRON STEAK

Roasted Garlic Parsnip Puree, Jimmy Nardello Peppers, Green Peppercorn Au Poivre (gf, df)

SEARED SCALLOPS

Pommes Anna, Haricot Verts, Green Olive, Dill (gf, df)

DESSERT

STRAWBERRY-RHUBARB SHORTCAKE

Vanilla-Rhubarb Shrub, Buttermilk Pop-Over, Elderflower Chantilly, Cardamom Meringue (v)

STONE FRUIT COBBLER

Ancient Grain Streusel, Oat Milk Chantilly (vg, gf)

BANANAS FOSTER PUDDING

Banana Brulee, Vanilla-Chamomile Sable, Black Sesame Dulce de Leche (v)

MOJITO CHEESECAKE

Key Lime Panna Cotta, Graham Cracker Feuilletine, Citrus, Crystallized Mint (vg)

THREE-LAYER TIRAMISU

Coffee Cremieux, Dark Chocolate Genoise, Sweet Double Cream (gf)

OAXACAN TAQUIRA

Tacos: Chicken Al Pastor, Carnitas, Pescado

Toppings: Cilantro, Onion, Radish, Guacamole, Pineapple, Lime, Cabbage

Sauces: Habanero-Sour Orange, Serrano-Cilantro, Salsa Roja, Lime Crema

Sides

Guacamole & Chips

Corn Rib Esquitas

Nopales & Oaxacan Cheese Quesadilla

Mini Enchiladas Suizas, Queso Fresco, Radish

Nopales Salad of Grilled Cactus, Tomato, Scallion, Radish, Water Cress, Bib Lettuce

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

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

SURF AND TURF

Herb Crusted Hanger Steak & Jumbo Shrimp

NY Strip & Branzino, Chimichurri; Lemon au Poivre Sauce

Kebab of Atlantic Swordfish & Oyster Mushrooms, Herb Pesto; Sweet Chili Sauce

Sides

Butterhead Lettuce, Watermelon Radish, Hudson Valley Blue Cheese, Apple Cider Vinaigrette

Tomato Salad, Heirloom Tomatoes, Olive Oil, Citrus, Mint, Stone Fruit, Green Olive Crumble

Charred Broccoli, Chimichurri, Purple Yam, Pumpkin Seeds, Smoked Sea Salt

Grilled Romano Beans, Green Shatta Sauce, Labneh, Sesame Brittle, Aleppo, Pomegranate

LAND

Green Circle Chicken| Herb Potato Gnudi, Lobster Demi, Fava Beans, Caviar

Charred Short Rib| Grilled Asparagus, Sweet Corn, Heirloom Tomato-Chipotle Glaze (gf)

SEA

Diver Scallop| Shaved Carrot, Carrot Puree, Verjus Glaze, Chive Flower (gf, df)

Faroe Islands Salmon Mi Cuit| Buttermilk, Corn Puree, French Beans, Tarragon, Ancho Demi (gf)

King Salmon Poke| Tamari Shoyu, Shaved Macadamia, Toasted Sesame, Mango Sticky Rice (gf, df)

Ahi Tuna Tataki| Soy-Cured Egg Yolk, Wasabi Aioli, Nori (gf, df)

GARDEN

Shaved Summer Squash| Hydroponic Lettuces, Fennel, Carta di Musica, Buttermilk Dressing, Gordal Olives (vg)

Heirloom Tomato Tartare| Black Sesame Lavash, Pickled Fennel, Black Garlic Balsamic (vg)

Asparagus Risotto| Cultured Butter, Meyer Lemon, Parsley (v, gf)

Mozzarella di Bufala| Heirloom Tomato Confit, Crispy Basil, Pickled Shallot Vinaigrette (v, gf, df)

Marinated Heirloom Melon| Dandelion, Feta Panna Cotta, Pickled Ginger, Espelette Pepper (v, gf)

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