Pumpkin Soup / Hot Chocolate with Brownie

Winter Menu

  • wild mushroom cakes with avocado, pesto and red pepper coulis. warm crab and artichoke dip with pita crisps and crostini's.
  • baby iceberg wedge with heirloom baby tomatoes, red onion slivers, crisp bacon and stilton blue cheese dressing. roasted sweet potato bisque soup with smithfield ham and leeks.
  • garlic mashed potatoes, roasted seasonal vegetables, homemade cornbread and honey butter. fresh horseradish crusted halibut with baby spinach and crispy potatoes. cornish game hens stuffed with a corn bread and chorizo stuffing, topped with a poultry jus and served with sautéed maple yams and haricot verts with onions and pancetta.
  • caramel–truffle torte with vanilla bean crème anglaise and chocolate-chocolate chip biscotti

Fall Menu

  • Black mission figs stuffed with gorgonzola and wrapped in prosciutto di parma, seared and drizzled with a pomegranate balsamic reduction
  • Spiced port poached pear, goat cheese and walnuts in Belgian endive spears
  • Coconut curry butternut squash bisque shooters and drizzled with cilantro infused extra virgin olive oil
  • Fuyu persimmon, candied walnut, goat cheese and pomegranate salad on a bed of spinach and frissee with a champagne vinaigrette
  • Cornish game hen airline breast seared and topped with natural jus and served with a cassoulet of white beans, pancetta, garlic, shallots and fresh sage
  • Succulent roasted pork loin with black mission figs and cipollini onions finished with a pomegranate demiglaze and accompanied by sweet potato mash and swiss chard
  • Pumpkin spiced crème brulee

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The Perfect Season

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