July 10, 2019 Field to Fork Dinner Menu
Jeffrey A. Miller Catering
WELCOME REFRESHMENT
Flavored Herb Water with Watermelon, Cucumber, Citrus
PASSED HORS D'OEUVRES
Stuffed Cherry Tomatoes
Compressed Watermelon with Pernod Chevre & Mint
Cucumber Wrapped in Prosciutto
Corn Fritters with Chorizo
Cantaloupe with Lime-Chili Dipping Salt
BREAD
Parker House Rolls with Herb Butter
SALAD
Chilled Corn & Buttermilk Soup with Peach Relish & Torn Brioche Croutons
ENTREE
Peruvian Style Rotisserie Chicken with Green & Yellow Pepper Sauces
Salt & Vinegar Roasted Fingerling Potatoes
Summer Corn Salad with Cotija
Charred Green & Yellow String Beans with Garden Pesto
Salad of Cucumbers, Mint, & Scallions
DESSERT
Blueberry Lemon Clafoutis
COFFEE STATION
Cold Brew Coffee in Mason Jars
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