Entrees

Meat

Braised Short Ribs – Parsnip Purée – Roasted Brussel Sprouts – Roasted Heirloom Carrots – Pearl Onions

Seared Duck Breast – Truffle Bread Pudding – Root Vegetable Hash – Pear Grastrique

Top Sirloin – Potato Fondant – Wild Mushroom – Cipollini Onion – Heirloom Carrot Purée – Red Wine Garlic Coriander Jus

Braised Osso Buco – Truffle Gnocchi – Pearl Onions – Caramelized Parsnips – Port Wine Glaze

Pecan Crusted Chicken – Sunchoke Purée – Roasted Fingerling Potato – Heirloom Carrots – Cauliflower – Chicken Thyme Jus

Beef Tenderloin – Potato Purée – Broccolini – Heirloom Carrots- Bordelaise

Seafood

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

Phyllo Crusted Black Cod – Lentil – Roasted Heirloom Carrot – Pearl Onion – Beurre Rouge

Horseradish Crusted Salmon – Roasted Fingerling Potato – Gold and Red Beets – Whole Grain Mustard Chive Vinaigrette

Cornmeal Crusted Skate – Crispy Potato Cake – Brussel Sprouts – Heirloom Carrots – Lobster Bacon Créme

Seared Scallops – Ham Hock Risotto – Asparagus – Wild Mushroom – Caramelized Pearl Onions – Rosemary Vinaigrette

Vegetarian

Sweet Potato Gnocchi – Dried Cranberries – Braised Kale – Pecans – Wild Mushroom Risotto

Butternut Squash Agnolotti – Pickled Pearl Onion – Brussel Sprouts – Fried Sage – Sage Brown Butter Créme

Indian Lentil Curry – Roasted Heirloom Carrots – Heirloom Fingerling Potato – Currants – Cauliflower

Mushroom Stroganoff – Wild Mushroom – Pearl Onion – Housemade Parpadelle

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