With Porcini Mushroom Essence and Rosemary Served with Local “Amablu” Gorgonzola Cream
With Roasted Tomato, Garlic and Caper Olivada with Dry Cured Moroccan Olives, Lemon, Sherry Wine and Oregano
With Red Onions, Marinated Broccoli, Baby Arugula and a Savory Roasted Shallot and Sherry Wine Vinaigrette
With Butternut Squash Cream Sauce Cave aged Bleu Cheese and Walnuts
With Roasted Butternut Squash Sauce, Local Amablu Cheese and Walnuts
with Caramelized Fennel, Spinach and Pecorino Romano
Pan Fried Risotto Cakes with Parmesan Cheese and Basil Pesto
With Sage Butter and Lemon
With Roasted Tomato, Garlic and Caper Olivada Sauce Featuring Green Olives, Lemon, Sherry Wine and Oregano
With Wild Mushroom and Leek Ragout and Hope Creamery Cream
With Sage, Walnuts and Spinach Served with Roasted Pumpkin Sauce
Served with Horseradish & Watercress Cream Sauce "On The Side"
Served with a Bourbon-Butter Sauce
Served Over Sautéed Kale and Wilted Greens
With Roasted Garlic, Rosemary, and Swiss Chard
With Sage Butter and Lemon
With Sage & Baby Carrots
With Local Maple Syrup and Smoked Pepper Glaze
With Thai Chilies, Fish Sauce, Toasted Rice Powder and Lime Served with Cabbage Leaves
Stewed Chicken with Red Wine, Pearl Onions and Button Mushrooms Served in A Savory Provencal Pan Gravy
Chicken Thighs, Chorizo Sausage, Shrimp, Clams and Mussels With Saffron Rice, Sweet Peppers and Tomato
With Basil Pesto Butter and Lemon Served with Creamed Local Sweet Corn with Green Herbs Garnished with Chive Blossoms and Nasturtium Blossoms
Wwith Fennel Prepared “Three Ways” Served with a Bourbon-Butter Sauce
With Daddy Sam’s Ginger-Jalapeno Sauce
With Preserved Lemon, Ras El Hanout, Medjool Dates and Pistachios Served in Colorful Pie Pans
With Preserved Lemon, Ras El Hanout, Medjool Dates and Pistachios Served in Colorful Pie Pans
With Local Leeks, Baby Arugula & Ramps And Fresh Chives & Wild Rice
With Roasted Heirloom Tomato, Caper and Garlic Olivada Sauce Featuring Sherry Wine, Lemon and Oregano
With Savory Pan Sauce And Micro Greens Garnish With Bourbon and Brown Butter Organic Carrot Sauce
With Local Sweet Corn, Baby Arugula and Cave Aged Bleu Cheese Served with Micro Greens Garnish and Toasted Pine Nuts
With Basil Pesto Butter and Lemon Garnished with Chives and Nasturtium Blossoms
Served with Savory Red Wine Gravy With Carrots, Celery and Onions Served with Horseradish Sour Cream Sauce
With Roasted Garlic and Fingerling Potatoes With Charred Citrus, Fennel and Green Olives
Featuring Wild Mushrooms, Hope Creamery Cream and Rosemary
With Queso Fresco and Mild Smoked Peppers
With Grilled Portabella Mushrooms, Local Chipotle Gouda Cheese Served inside Fresh Sweet Corn Husks
Oregano Marinated and Grilled Chicken With Roasted Pablano Cream Sauce
With Roasted Red Bell Peppers, Mushrooms, Braised Greens, Quesadilla Cheese and Fire Roasted Sweet Corn Served with Chipotle Sour Cream
Layers of Roasted Italian Vegetables and Cheeses Baked in Puffed Pastry and Served with San Marzano Tomato Sauce
With Saxon Creamery "Big Ed's'" Cheese and Roasted Autumn Root Vegetables Served in Colorful Pie Pans
With Lemon and Caper Gremolotta
With Garlic Braised Kale and Escarole Served with Roasted Pumpkin Cream Sauce
With Summer Sweet Pea Sauce and Baby Pea Tendrils
With Sweet Pea Sauce and Baby Pea Tendrils
With Organic Carrot and Bourbon-Brown Butter Sauce
With Organic Carrot and Bourbon-Brown Butter Sauce
With Aromatic Vegetables Baby Carrots, Celery and Onions In a Savory Red Wine Pan Jus With Horseradish and Watercress Sour Cream
With Basil Pesto Sauce with Lemon and Parmigano Regiano With Chive Oil and Toasted Pignoli
Dawn Drouillard and Eden Fitzgerald
© 2011, Fabulous Catering, All rights reserved.