Entrees

Meat

Sirloin – White Corn Purée – Confit Heirloom Tomato – Chard White Corn – Bone Marrow Black Truffle Pudding

Elk Chop – Potato Fondant – Wild Mushroom – Melted Leeks – Chocolate Espresso Demi

Grilled Flank Steak – Corn Succotash – King Trumpet Mushroom – White Corn Purée – Grilled Focaccia – Garlic Thyme Demi

Eye of the Rib – Rosemary Heirloom Tomato Polenta Cake – Grilled White Asparagus- Pickled Mustard Seed – Red Wine Jus

Bone Marrow Crusted Bison Tenderloin – Caramelized Onion Pomme Purée – Wild Mushroom Duexelle – Garlic Lemon Asparagus – Bordelaise

Pistachio Crusted Pheasant – Grilled King Trumpet – Hoisin Gravy – Garlic and Lemon Broccolini – Confit Fingerling Potato

Chicken Milanese – English Pea Lemon Chive Risotto – Pickled Heirloom Carrots – Grilled Artichoke – Preserved Lemon Jus

Chicken Roulade – Rosemary Ricotta Stuffed Chicken Breast – Crispy Prosciutto – Parmesan Gnocchi – English Peas – Shallot and Sherry Crème

Seafood

Potato Crusted Sea Bass – Grilled Broccolini – Pickled Pearl Onion – Parsnip Purée – Tadka Sauce

Seared Steelhead – Vegetable Rice Pilaf – Watercress – Pickled Fresno – Vermouth Beurre Blanc

Miso Crusted Cod – Baby Bok Choy – Crispy Hen of the Woods – Dashi Fingerling Potato – Ginger Lime Gastique

Seared Swordfish – Saffron Fingerling Potato – Roasted Fennel – Confit Heirloom Tomato – Watercress – Heirloom Tomato Bouillabaisse Purée

Seared Scottish Salmon – White Corn Succotash – White Corn Purée – Roasted Red Pepper Vinaigrette – Chive Oil

Seared Scottish Salmon – Compressed Cucumber-Olive Juniper Crumble – Whipped Greek Yogurt – Spiced Wine Gastrique

Crispy Skin Rainbow Trout – Melted Leeks – Crispy Maitake Mushroom – Artichoke Barigoule – Pearled Rosemary Couscous – Saffron Citrus Gastrique

Field and Stream

Filet Of Beef – Truffle Bread Pudding – Broccolini Flowerets – Pickled Rhubarb Chimichurri – Seared Diver Scallops – White Corn Purée – Chard Corn – Heirloom Tomato – Tomato Consume – Basil Oil

Eye of the Rib – Sauce Soubise – Roasted Pearl Onion – Chard White Corn – Grilled Asparagus – Butter Poached Maine Lobster – Black Truffle Jus

Flat Iron – Espresso Rub – Roasted Fingerling Potatoes – Wild Mushroom Duexelle – Pickled Mustard Seed – Potato Crusted Steelhead – Spring Vegetable Risotto – Basil Vinaigrette

Elk Tenderloin – Horseradish Pomme Purée – Grilled Broccolini – Genevieve Steak Sauce – Seared Scottish Salmon – English Pea Ragout – Lemon Garlic Crème Fraiche – Mint Oil

Bison Tenderloin – Hen of the Woods – Baby Bok Choy – Edamame Purée – Japanese Demi –
Sesame Crusted Steelhead – Sea Beans – Cannellini Bean – Cannellini Bean Purée – Pickled Ginger Vinaigrette

Filet Of Beef Pomme Purée – Grilled Patty Pan Squash – Bordelaise – Grilled Scottish Salmon – Garlic Lemon Broccolini – Vermouth Crème

Vegetarian

Crispy Eggplant Raita – Shallot – Green Chili – Cilantro – Mint – Greek Yogurt – Tadka Sauce

Roasted Broccolini – Chickpea Pancakes – Indo-Sichuan Sauce – Crispy Chickpea – Tzatziki – Melted Leek Wild Mushroom Salad

Wild Mushroom Risotto – King Trumpets – Oyster Mushrooms – Maitake Mushroom – English Peas – English Pea Oil – Citrus Micro Green Salad

Soy Chive Spätzle – Caramelized Pearl Onion – Bok Choy – Pickled Maitake Mushroom – Burnt Onion Jus

Puffed Quinoa – English Pea – Fava Bean – Spring Onion – Blackberry Jus – Citrus Micro Green Salad

Celery Root Tagliatelle – English Peas – Pickled Pearl Onion – Sauce Soubise – Crispy Hen of the Woods – Shaved Asiago

Genevieve Catering
Erin@genevievecateringjh.com
180 N. Center Street, Suite 2 – PO Box 3992
Jackson, Wyoming 83001