Entrees

Meat

Beef or Buffalo Tenderloin, Flank Steak or Flat Iron – Pomme Purée – Spring Grilled Vegetables – Bordelaise

Buffalo, Elk Medallions or Short Ribs – Black Truffle “bread pudding” Watercress – Horseradish Mousse – Oven Roasted Heirloom Tomato

Elk Chop – Sweet Potato Purée – Baby Beets & Turnips – Choke Cherry Jus

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

Pecan Crusted Chicken – 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

Seafood

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

Grilled Honey Mustard Salmon – Grilled Avocado with Kohlrabi – Watercress – Grilled Asparagus – Pickled Fresno Pepper – Feta – Cucumber Lime Vinaigrette

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

Pistachio Crusted Dover Sole – Sorrel Sauce – Asparagus – Sugar Snap Peas – Calabrian Chilies – Arugula Quinoa Salad Asparagus and Pearl Onion Yogurt Purée

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

Pan Seared Striped Sea Bass – Sesame Seeds – Lemongrass Coconut Carrot Purée – Pickled Ramps – Heirloom Carrots – King Trumpet Mushrooms

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