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Spring Menu 2020 Available April 1St OUR STORY

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Spring Menu 2020 Available April 1St OUR STORY Spring Menu 2020 Available April 1st OUR STORY At Gourmondo, our primary focus is on our customer. We are pleased to serve fresh, flavorful menus made using locally-sourced ingredients & inspired by our passion for great food. Over the past 20 years, we have grown into a bustling operation comprised of award-winning chefs & expert-level staff. We bring authenticity & creativity to your table with every meal we prepare. Whether corporate receptions, weddings or custom private dinners, our seasoned event planners & chefs create experiences tailored to meet your needs. HORS D’OEUVRES À la carte VEGETARIAN & VEGAN SPICY TOFU SPRING ROLLS MARINATED SUMMER SQUASH SUSHI ROLL rice noodles, pickled vegetables, cilantro, with red yuzu kosho, mint and cashews basil, mint, spicy cashews and a sesame-soy GF | Vegan dipping sauce GF | Vegan SOUTHERN STYLE PIMENTO CHEESE with celery leaves on a sesame cheddar cracker DEVILED EGGS WITH TRUFFLE V & PARMESAN CHEESE seasoned with truffle oil and topped with crispy CORIANDER & ZA’ATAR SPICED TOFU parmesan cheese and chives lemony hummus and fennel pollen yogurt on a GF | V sesame cracker V INDIVIDUAL SMOKED HUMMUS CRUDITE VEGAN ROASTED “GOURMONDO” fresh seasonal vegetables with lemon POTATOES Vegan filled with herbs and fennel marmalade GF | Vegan CREPE PILLOWS with marsala sauce, manchego cheese, ricotta, GREEN CURRY PANNA COTTA and caramelized shallots with spring vegetable medley V GF | Vegan ASPARAGUS & MUSHROOM TARTLET with miso vinaigrette and brown butter crumble DF | V SEAFOOD FRIED SQUID INK RISOTTO BALLS ASPARAGUS PARFAIT with lemon aioli with smoked egg salad, hollandaise dressing and salmon roe POACHED PRAWN SKEWER DF | GF with roasted beet cocktail sauce and sorrel DF | GF INDIVIDUAL DUNGENESS CRAB SALAD white miso, mint and endive spear AHI TUNA POKE GF with ginger, soy, sesame, citrus, chilies and spice on a seasoned herbed rice cake PICKLED SHRIMP SALAD GF with charred jalapeño, pickled cippolini onions and nori rice crisp DUNGENESS CRAB ROLL DF | GF with Old Bay mayo and pickled celery DF MESQUITE SALMON SKEWERS signature mesquite salmon on a bamboo paddle OLIVE OIL POACHED HALIBUT DF | GF with spring green kimchi on English pea blini V = Vegetarian | GF = Gluten Free | DF = Dairy Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. HORS D’OEUVRES À la carte POULTRY MINI CHICKEN BANH MI SANDWICHES HERBED CHICKEN ROULADE pickled radish, carrots, fennel, cucumber, chilled chicken breast stuffed with ginger, cilantro, citrus mayo and sesame-soy dressing lemongrass, herbs and cream. With seasoned in baguette fish sauce, caramel, toasted sesame seeds. Topped with pickled vegetables CRISPY FRIED CHICKEN BITES with black pepper honey and waffle CHICKEN LIVER PÂTÉ with strawberry jam in a savory tart shell SMOKED DUCK BREAST with huckleberry mostarda and hazelnuts GF BEEF & PORK GRILLED COCONUT LAMB SAUSAGE FRIED PORK LUMPIA with tamarind glaze on a lemongrass skewer with soy vinegar diping sauce DF | GF DF MINI “AL PASTOR” SOPES GRILLED PORK BELLY SKEWER with pork shoulder, cotija and spiced pickled with peach mustard glaze and charred shishito pineapple pepper GF DF | GF DEVILED EGGS WITH TRUFFLE & BACON ROASTED GOURMONDO POTATOES silky deviled eggs seasoned with truffle oil and filled with bacon, herbs and manchego topped with smoked bacon and chives GF GF BULGOGI BEEF WRAPS spiced beef with garlic, ginger, Korean chili paste, wrapped in Savoy cabbage GF V = Vegetarian | GF = Gluten Free | DF = Dairy Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. BUFFET À la carte Choose from various sides, starters and salads, entrées and desserts to create your own special meal, or inquire with our experienced catering team to help guide you. Enhance your event menu with some passed or stationed hors d’oeuvres from our ala carte appetizer menu. SALADS & STARTERS ROMAINE-KALE-SPINACH SALAD SPRING PEA MIX medjool dates, candied walnuts, rye croutons with baby carrots, watermelon radish, mint, and tangerine vinaigrette and honey dijon vinaigrette Vegan V | DF | GF BUTTER LETTUCE with red ball radishes, chives, toasted hazelnuts in blue cheese balsamic dressing GF | V SIDE DISHES GRILLED ASPARAGUS BUTTERED BABY TURNIPS with miso dressing and crispy shallots with braised greens and crispy chili flakes Vegan GF | V ROASTED SPRING ONIONS & BABY CARROTS ROASTED FINGERLING POTATOES with lemon and white anchovy dressing with pesto and parmesan DF | GF GF | V ENTRÉES ROASTED CHICKEN BREAST SMOKED HALIBUT with balsamic and olive oil blistered cherry with jerk spices and pinapple-habanero tomato sauce chutney served on grilled banana leaf GF DF | GF PORCHETTA WHOLE WHEAT RIGATONI with smokey BBQ sauce, roasted garlic and with mushroom, roasted corn, zucchini, chili adzuki beans flakes and basil GF | DF DF | Vegan GRILLED LEMONGRASS SHORT RIBS STUFFED BELL PEPPERS with fish sauce lime vinaigrette and fresh herbs with roasted spring vegetables, brown rice GF | DF and arugula almond pesto GF | Vegan V = Vegetarian | GF = Gluten Free | DF = Dairy Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. BUFFET À la carte DESSERTS, BITES & BARS GIANDUJA-ORANGE OPERA TORTE LEMON PUDDING CAKE TARTELETTES hazelnut sponge, praline chocolate, raspberry preserves, powdered sugar, lime caramelized orange, ganache and poached crème fraiche pears V V SPICED GINGERBREAD CAKE SAMBUCA TIRAMISU CUPS spiced orange, caramel mascarpone, sunflower ladyfinger sponge, dark chocolate, crisp, and caramel poached pears mascarpone, coffee-marsala infusion and citrus GF | V V DATE-PECAN BARS WINTER PEAR-FRANGIPANE TARTS vanilla, cinnamon and powdered sugar almonds and vanilla-pear caramel V V DARK CHOCOLATE BITES TOFFEE PUDDING CAKES layered with peanut butter and feuillatine crunch butterscotch, crème fraiche and almond V streusel GF | V SHORTBREAD COOKIE SANDWICHES cinnamon, orange, butterscotch chocolate filling CARAMELIA CHOCOLATE SHELLS GF | V honey poached pears, praline ganache and hazelnut crumble ASSORTED FRESH BAKED COOKIES GF | V coconut macaroons, hazelnut linzer, gingersnaps, double chocolate (vegan) SOUTHERN STYLE PECAN “PIE” Vegan molasses, bourbon and crème fraiche V V = Vegetarian | GF = Gluten Free | DF = Dairy Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. Our chefs love to get creative! If the menu above doesn't quite fit your needs, we are confident our culinary team can find a solution to make your event a success. Please note that all menu items are made from scratch and prepared in a space with nuts, gluten, and other possible allergens. While we will make every effort to accommodate special dietary needs and food allergies, we cannot guarantee preparation free of any allergens. Thank you for your understanding. 206.762.2977 [email protected] CUSTOM PLATED DINNER MENU Below is an example of one of our custom menus. Let our culinary team craft a special seasonal menu designed to fit your event and tastes. All plated dinner packages include choice of two (2) of the following hors d’oeuvres BAKED SPANISH POLENTA filled with roasted corn, smoky spanish idiazabal cheese, shallot confit, pimenton and thyme WILD MUSHROOM TARTELETTES chevre, shallot confit, carrot-celery root salad and chives PASSIONFRUIT GLAZED SALMON skewered with spicy ginger-herb mayo SWEET “PEPPER” GLAZED PORK BELLY SKEWERS cereal streusel and pickled mustard SPICED MUSCOVY DUCK BITES cacao nibs, cassis glaze and roasted apple relish BRAISED SHORT RIB TURNOVERS roasted wild mushrooms, cipolline onions, salsify and golden pastry CHERMOULA SHRIMP SKEWER chilies, mint, almonds, smoked paprika and a cool mango-yogurt sauce FIRST COURSE SMOKED SALMON-HORSERADISH TERRINE apple-endive salad, radishes, celery, sorrel and herbed champagne dressing SECOND COURSE PAN ROASTED SEA SCALLOPS bacon, salsify, potatoes and sherry-shallot jus ENTRÉE COURSE CACAO NIB & PEPPER CRUSTED BISON LOIN porcini mushrooms, celery root purèe, parsnip jam, savory granola and caramelized garlic DESSERT COURSE GIANDUJA-ORANGE OPERA TORTE hazelnut sponge, praline chocolate, caramelized orange, ganache and poached pears pricing depends on menu (Note: Plated meals require chef(s) attendants)* ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness..
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    12 Community 20 Living 18 Calendar Police: Car thefts & Fashion: Looks April Events: With our drought, burglaries 5 for all tastes 20 we should be so lucky to have April showers. But there’s plenty Food & Wine Pet Pages to do in the sun, including the In the Spirit: Feline Friends: Easter parade and celebration on Alta’s bar manager Famous cat people Union Street, wine tastings, talks, Ashley Miller 12 exposed 30 concerts, and more. 18 WWW.MARINATIMES.COM CELEBRATING OUR 30TH YEAR VOLUME 30 ISSUE 4 APRIL 2014 The Back Story Reynolds Rap Missing in action Where were the Telegraph Hill Dwellers after Broadway bombing? by susan dyer reynolds id you hear about the North Beach strip club worker and how a bomb he set off on Broadway led San Francisco investigators and Dfederal agents to two much bigger fish with a huge cache of weapons and explosives? If you did it’s because you saw it on Bay Area FOX and ABC television stations, or you read it in the San Jose Mercury or the San Diego Tribune. When those outlets ran the story last month, the San Francisco Examiner’s headline touted the near completion of Coit Tower’s mural renovation. The San Francisco Chronicle has been , one of many murals painted by Diego Rivera in San Francisco The Making of a Fresco Showing the Building of a City similarly silent. This could be because we have two of PHOTO: GEIGENOT / FLICKR the weakest daily newspapers of any large metropolis in America when it comes to local issues, or, perhaps — like a lot of people — they prefer not to tick off the Fatso and Frida in San Francisco Telegraph Hill Dwellers (THD).
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