Spring - Wolfgang Puck
Spring - Wolfgang Puck
Spring - Wolfgang Puck
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SPRING<br />
CATERING MENU<br />
2014
TRAY PASSED<br />
LIQUID PEA CROQUETTE<br />
With Pickled Ramp Relish<br />
BABY LAMB LOLLIPOPS<br />
With Green Garlic and Herb Pistou<br />
CHICKEN MOUSSE STUFFED MOREL MUSHROOMS<br />
With Green Goddess<br />
GREEN TOMATO, PRESERVED MEYER LEMON<br />
& SNAPPER CEVICHE<br />
With Kusshi Oyster and Sea Foam<br />
GRILLED PORK BELLY ON AN ASIAN SPOON<br />
With <strong>Spring</strong> Kimchi Purée, Black Garlic, Brûléed Orange<br />
and Chili Thread<br />
MINI CHICKEN AND SPRING PEA POT PIE<br />
SEARED RABBIT LOIN CROSTINI<br />
With Fava Bean Purée, Burnt Garlic and Manchego<br />
SMOKED SQUAB<br />
With Sassafras Lacquer, Ramp, Beet and Nasturtium Flower<br />
JICAMA-WRAPPED LUMP CRAB<br />
With Avocado, Granny Smith Apple, Watercress, Blood Orange<br />
and Pickled Mustard Seed Vinaigrette<br />
SPRING LAMB LOLLIPOP<br />
With Cilantro-Mint Vinaigrette<br />
BEET-CURED HAMACHI<br />
With Blood Orange Salsa and Wasabi Crema on a Rye Crisp<br />
SPRING LAMB SKEWER<br />
With Fenugreek Yogurt and Minted English Pea Pesto<br />
ROASTED ASPARAGUS ON BRIOCHE CROSTINI<br />
With a Sunny Quail Egg, Gruyère and Tangerine Mustard<br />
spring 2014
TRAY PASSED<br />
SCALLOP CRUDO IN THE SHELL<br />
With Kumquat, Pickled Ramp and Charred <strong>Spring</strong> Onion<br />
CRISPY COCONUT BLACK RICE CAKE<br />
With Lemongrass Chili Prawn and Green Mango Slaw<br />
EUCALYPTUS SMOKED DUCK BREAST<br />
With Rhubarb Jam, Puffed Quinoa and Watercress<br />
on Green Garlic Flatbread<br />
‘EVERYTHING BAGEL’ PIZZELLE<br />
With Onion Jam, Goat Cheese Schmear,<br />
Smoked Sturgeon and Pickled Breakfast Radish<br />
SPRING SWEET PEA ARANCINI<br />
With Truffle Aïoli<br />
BIBIMBAP<br />
With Crispy Rice, Kalbi, Sugar Snap Peas, Pea Shoots<br />
and 60 Degree Egg<br />
TUNA TACOS<br />
With Kellog-Crusted Tuna, Rhubarb, Jicama Slaw, Pickled Ramps,<br />
Avocado and <strong>Spring</strong> Garlic Aïoli<br />
MARJORAM AND MINT GARBANZO CAKES<br />
With Pea Sprouts, Orange-Honey Yogurt Sauce and Smoked Paprika<br />
HAMACHI TARTARE ON SPICED CHICHARRÓNES<br />
With White Soy-Orange-Rhubarb Gel and Micro Sorrel Leaves<br />
DESSERT<br />
FLOURLESS CAKE<br />
With Raspberry Mousse and Tomato Glaze<br />
THYME AND STRAWBERRY CREAM PUFF<br />
LEMONGRASS AND MANGO “GELÉE”<br />
RHUBARB AND VANILLA YOGURT LOLLIPOP<br />
With Roasted Almond<br />
ELDERFLOWER MOUSSE, PINK PRALINE<br />
AND WILDFLOWER HONEY SPONGE CAKE<br />
HIBISCUS GANACHE POPS<br />
spring 2014
SEATED<br />
1 ST<br />
PEA SOUP WITH BUTTER POACHED LOBSTER<br />
Pickled Purple Romanesco, Lobster Butter and Chive Flower<br />
2 ND<br />
SPRING SALAD WITH TINY ASPARAGUS<br />
Preserved Lemon, Pistachio, Chicory, Nettle, Fiddlehead Ferns,<br />
Rye Croutons and Goat Cheese Bonbon with White Asparagus Cream<br />
3 RD<br />
SEARED SCALLOPS WITH WINTERED WHIPPED PARSNIP<br />
Edamame, Grilled Ramp Greens, Tangerine Salad and Mushroom Veil<br />
4 TH<br />
ROASTED STURGEON WITH SAFFRON-FENNEL PURÉE<br />
Chorizo and Calamari Salad, Baby Purple Artichoke and Asparagus “Ragout”<br />
5 TH<br />
HOUSEMADE WORCESTERSHIRE-GLAZED EYE OF BEEF<br />
Baby Heirloom Carrots, Pomme Maxim and Creamed Spinach Purée<br />
DESSERT<br />
STICKY TOFFEE AND DATE PUDDING WITH DARK CHOCOLATE FONDUE<br />
Brûléed Strawberry and Whipped Yogurt<br />
spring 2014
BUFFET RECEPTION STATIONS<br />
PEAS AND CARROTS<br />
SWEET PEA AGNOLOTTI<br />
Baby Carrots and Parmesan Beurre Monte<br />
SPRING PEA SALAD WITH BABY GREENS<br />
Radish, Yellow Beet Carpaccio and Grilled Crostini<br />
RISSOLE OF BABY CARROTS WITH FINE HERBS<br />
MUSHY PEAS WITH MINT AND PARMESAN<br />
Grilled Baguettes for Dipping<br />
MEAT AND POTATOES<br />
CHEF CARVED LEG OF LAMB<br />
Jus, Cilantro Mint Dressing<br />
ROASTED SPRING BABY POTATOES<br />
TRUFFLED YUKON GOLD MASHED POTATOES<br />
INDIVIDUAL NAVARIN OF BEEF<br />
OLIVE OIL POACHED POTATO AND GRILLED OCTOPUS SALAD<br />
Roasted Bell Peppers and Lemon-Oregano Vinaigrette<br />
FLORA AND FAUNA<br />
FRIED GREEN TOMATOES AND RAMP REMOULADE<br />
ROASTED COLORFUL CAULIFLOWER SALAD<br />
With Parmesan, Parsley and Roasted <strong>Spring</strong> Garlic Vinaigrette<br />
FAVA BEAN HUMMUS<br />
With Whole Wheat Pitas and Agrumato<br />
EARLY CROP TOMATO SALAD<br />
With Wild Herbs, Pickled Grapes, Fresh Baby Greens,<br />
Roasted Sunflower Seeds and Capriole Goat Cheese<br />
DESSERT<br />
ORANGE RASPBERRY MILLE-FEUILLE<br />
POMELO PANNA COTTA<br />
With Passion Fruit Marshmallow<br />
RUBY RED BERRY TART<br />
With Almond Cream<br />
spring 2014
FOR MORE INFORMATION PLEASE CONTACT<br />
CONTACT NAME<br />
XXX.XXX.XXXX | email.address@wolfgangpuck.com<br />
LOCATION<br />
1234 Main Street | City, STATE | XXXXX
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