PLATED MENU SAMPLE

STATIONARY APPETIZER CHARCUTERIE AND CHEESE

Both house made, and imported charcuterie. With a selection of cows, sheep, and goats milk cheeses from all over New England. Served with a variety of accompaniments and carriages.

PASSED APPETIZERS

Red potato filled with exotic mushroom duxelle, topped with creme fraiche

Vt goat cheese stuffed sun gold tomato, with vibrant basil oil

Grass fed beef tar tar, with cornichon and whole grain mustard, served on potato gaufrette

Seared diver scallop, with grapefruit gastrique and crispy pancetta

PLATED SALAD TOMATO AND ARUGULA SALAD

Heirloom tomatoes, with local arugula, lightly pickled cucumbers and red onion, impastata and a broken white balsamic vinaigrette

PLATED DINNER (choose one)

WOOD FIRED CHICKEN DUET

House brined, smoked and braised leg or thigh, with a wood fired breast, topped with a stone fruit chutney and a silky reduction sauce

WOOD MOUNTAIN SUSTAINABLE FISH

A fillet of Wood Mountains finest line caught fish available, grilled to perfection over live wood fire. Served with Heirloom tomato and corn salad, dressed with a warn herb vinaigrette

WHITE BEAN AND SPINACH CAKES

White bean and spinach cakes, with toasted cumin and coriander, seared crispy and served with a basil tomato compote

All served with farm fresh vegetables and roasted new potatoes with corse sea salt and local fresh herbs

DESSERT

Provided by client


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