Entrees

Meat

Pecan Crusted Airline Chicken Breast – Spring Pea Pecan Pesto Agnolotti – Spring Peas – Lemon Crème

Chicken Ricotta Agnolotti – Rosemary Garlic Seared Heirloom Tomato Pesto – Roasted Heirloom Carrots – Ramps – Truffle Crème

Coq au vin- Mushroom- Bacon – Pearl Onion- Baby Carrot – Fingerling Potato -Sautéed
Swiss Chard

Seared Duck Breast – Heirloom Tomato Polenta – Wild Mushrooms – Grilled Asparagus – Blackberry Jus

Lamb Loin Medallions – Pomme Purée – Roasted Summer Squash – Golden Beets – Roasted Garlic Mint Jus

Buffalo medallions – Black Truffle “bread pudding” -Watercress – Horseradish Mousse –
Oven Roasted Heirloom Tomatoes

Elk Chop – Sweet Potato Puree – Baby Beets – Turnips – Choke Cherry Jus

Elk Tenderloin – Crispy Black Trumpet Mushrooms – Salsify – Brussels Sprouts – Curry Infused
Veal Sauce

Beef or Buffalo Tenderloin – Pomme Purée – Spring Grilled Vegetables – Bordelaise

Grilled Flank Steak – Confit Fingerling Potatoes – Roasted Asparagus – Native Corn Succotash – Corn Purée – Red Wine Jus

Snake River Farms Flat Iron Steak – Barley -Brussels Sprouts Parmesan- Blistered Heirloom
Tomato – Sherry Vinaigrette

Pork Chop – Melted Swiss Chard – Applewood Smoked Bacon Lardons – Creamed Corn –
Morel Mushroom Sauce

Seafood

 Pan Seared Steelhead Trout – Confit Fingerling Potatoes – Roasted Beets – Pickled Mustard Seeds – Lemon Garlic Crème Fraîche

Pan Seared Steelhead Trout or Idaho Trout – Compressed Lemon Cucumber – Spiced Wine
Reduction – Juniper & Olive Crumb – Whipped Greek Yogurt

Grilled Salmon – Heirloom Tomato Spring Native Corn Risotto – Opal Basil Vinaigrette

Pan Seared Wild Salmon – “Creamed” Summer Corn – Bacon – Roasted Tomatoes – Cremini
Mushrooms – Basil Oil – Micro Basil

Seared Halibut – Confit Fingerling Potatoes – Roasted Zucchini – Chard Eggplant Purée- Red Pepper Marmalade

Seared Halibut – Butternut Squash Fondant – Pearl Onion – Parsnip – Cauliflower Purée –
Champagne Beurre Blanc

Pan Seared Stripped Sea Bass – Sesame Seeds – Lemon Grass Coconut Carrot Purée – Pickled Ramps – Heirloom Carrots – King Trumpet Mushrooms

Pan Seared Cod – Pistachio Crust – Watercress – Radish – Citrus

Vegetarian

Spring Pea Agnolotti – Mint Crema Grilled Asparagus – Blistered Heirloom Tomato – Parmesan Mousseline – Pea Tendrils – Parmesan Crisps

Ricotta Gnudi – Pickled Ramps – Asparagus – Heirloom Baby Carrots – Spring Pea Green Goddess – Pea Tendril Salad

Summer Vegetable Risotto – Native Corn – Roasted Red Bell Pepper – Scallion – Opal Basil

Buckwheat and Ricotta Gnocchi – Spinach – Spring Peas – Parmesan Mousseline

Toasted Farro and Baby Carrot – Grilled Radicchio – Pumpkin Seeds – Crème Fraîche – Local
Honey – Herbs

Summer Vegetable Ragout – Pesto

Genevieve Catering
info@genevievecateringjh.com
PO Box 3992
Jackson, Wyoming 83001