Marigold Catering

Special Events Catering: Plated Dinner

• Passed Appetizers

  Truffle Oil Infused “Mac and Cheese”

  Crispy Parmesan Cup

  Puree of English Peas

  Mint. Pecorino Romano, Baguette Croustade

  Gazpacho Brunoise

  Cilantro Creme Fraiche, Cucumber Cup
  Crab-Goat Cheese Salad, Lemon Zest, Artichoke Leaf

  Soup

  Chilled Avocado Soup

  Gulf Shrimp and Heirloom Tomato Salad, Yogurt-Citrus Sauce

  Entree

  Sliced Peppercorn

  Crusted Roulade of Strip Loin with Shitake Slaw

  Grilled Atlantic Salmon

  Warm Grilled Scallion and Parmesan Potato Salad.
  Horseradish Vinaigrette

  Dessert

  Key Lime Panna Cotta

  Sliced Almond, Black Raspberry Coulis