Green Cuisine Catering

with layered feta & vegetable mold with balsamic vinaigrette and sugared walnuts

served on bed of field greens with pear vinaigrette & chives

topped with crushed pistachio served with a bouquet of gourmet greens gathered in a cucumber collar accented with fresh orange segments and champagne vinaigrette

with fresh greens, organic apples slices, & spicy brown sugar walnuts topped with angel hair beets and pinot noir dressing

with lemon chicken and field greens on garlic toast with chipotle vinaigrette topped with fried goat cheese

with salted ricotta, lemon, and marjoram nestled on bed of red leaf lettuce and arugula with lemon oil dressing

served with dandelion and grilled radicchio salad

with warm borlotti bean and red onion salad with parsley dressing

with chile dressing served on romaine lettuce with watercress garnish and lemon

with crab cake croutons and fresh tomatoes and black olives

served on sauteed spinach salad with toasted sesame seeds and fried leeks

with spinach sauté topped with beurre blanc on risotto cake

with pork tenderloin and pineapple relish

with cherry preserves

on rye wedge with creme fraiche and dill

with crispy pea pod

on a sweet potato pea cake with clarified brown butter

tomato, and blue cheese

with spicy cumin mayo

with marinated artichoke red potato

with slaw and swiss cheese

with dollop of whipped horseradish

with preserves and chevre in arugula leaf wrap

served with caviar, crème fraiche, and lemon zest

on crouton with peppery jicama slaw grissini sticks wrapped with bacon and brown sugar

with homemade spicy peanut sauce

in rice pancake with sweet papaya red pepper sauce

filled with shitake mushroom, cabbage and shrimp with sweet & sour sauce

with bernaisefresh coconut shrimp with cilantro dipping sauce

with boursin cheese and marinated red peppers

filled with black bean corn relish and feta cheese vidalia onion tartlet with sour cream dollop and parsley

stuffed with spinach and shaved asiago cheese

with caramelized onion, brie, and salsa verde

with cucumber yogurt sauce mint leaf garnish

on grilled ficelle with rosemary whipped horseradish

with proscuitto, mascarpone, and mint leaf

filled with beef and topped with sour cream and bacon bits

with watercress

with smoked turkey and dijon mustard

petite grilled salmon

with yellow peppers, crème fraiche, & cilantro

with guacamole

on raisin rye with grape garnish

served in shot glass with cocktail sauce and lemon kalamata olive tapenade atop home baked crostini

with smoked chicken, tomatoes, mozzarella, and basil

with whipped horseradish and bernaise

with avocado sauce and diced avocado with chopped pineapple, tomatoes, and lime wedges

with grilled sausage, fennel, and artichokes with oven-browned romano

marinated with cider-honey vinegar

with grape tomatoes and shaved parmesan

with black beans and plantains with macadamia nuts and cilantro garnish

peppered lavosh, currant biscuits, and brioche

with sauteed crimini mushrooms & merlot sauce with sprig of rosemary fresh steamed green & white asparagus with lemon zest piped chive mashed potato topped with fried leeks

with warm fennel, pear, apple, and berry salad potatoes Anna with sauteed red pepper diamonds

stuffed with spinach, artichoke , and pine nuts timbale of potatoes Savoyarde roasted yellow beets, zucchini, and chanterelle mushrooms

with fresh basil, goat cheese, and warm balsamic vinaigrette grilled polenta cake with marinara sauce & shaved asiago sauteed baby carrots

with currants and sesame seeds compotes of dates, figs, orange slices, roasted pistachios, and black mediterranean olives

with wild mushroom & spinach enchiladas with tomatillo & chevre sweet potato salad with caramelized onions and watercress with guajillo chile dressing

grilled pork chops with prune-apple sauce fingerling potatoes with roasted chestnuts and thyme sauté of spring vegetables

classic tomato & onion salad with blackberries braised fennel on swiss chard