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Eco-Friendly Don’T Forget to 8 Windows Catering Company Is a Certified Green Restaurant®

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Eco-Friendly Don’T Forget to 8 Windows Catering Company Is a Certified Green Restaurant® weddings going weddings by windows Eco-friendly don’t forget to 8 Windows Catering Company is a Certified Green Restaurant®. The Green Restaurant Association is a nationally-recognized, non-profit organization that has set industry standards Breathe for restaurants and caterers to become more environmentally responsible. 8 Yes, breathe. Here at Windows Catering Company, we know that planning your dream Windows was evaluated on the following environmental categories: wedding can seem quite overwhelming, but it doesn’t have to be. It just takes a planning partner • Water Efficiency who will listen carefully and ensure that your distinct vision is reflected in every detail. Whether • Waste Reduction your ideal affair is an opulent seated dinner or a coastal buffet served al fresco, we will do all the work to make it your personal expression. • Recycling • Sustainable building materials 8 We will guide you through the entire planning process from selecting an event site, to renting • Sustainable food equipment, choosing decorations and floral arrangements to designing the perfect menu. • Disposable products 8 If you are already working with a wedding planning company, we will work together with • Chemical and pollution reduction them to ensure all the details are taken care of. 8 In addition to being a GRA-certified “green” caterer, we are committed to supporting local Welcomepurveyors seasonally, for our fruits, vegetables and proteins. A few of our sources for high-quality, environmentally-friendly ingredients include: outstanding • Arnold Farms Cuisine • Cole Berry Farms • Ayershire Farms 8 We treat cuisine as an art form, with your taste as a key ingredient. Perhaps that translates into a rehearsal dinner of an Asian-themed fare reminiscent of your first date, or a jazz cocktail hour • Leone Produce that hits a high note with a raw bar of fresh, local seafood. Maybe you’ve imagined a wedding cake • Rinehart Orchard infused with the tropical flavors of your honeymoon destination. No savory dish or confection is • Parker Farms impossible in the deft hands of our executive chefs. • Donald Myers Produce 8 Talk to your wedding designer to learn more about our 8 Our award-winning culinary masters will work with you to create original menus that tickle • Sanderson Farms "green" certification and environmentally-friendly practices. your taste buds and honor your most treasured traditions. The sample menus included in this brochure are mere starting points. We encourage you to dream with us. a matter of Experience 8 Founded by Henry Dinardo, one of the Top 25 Chefs in America by Food & Wine Magazine, and Carol Dinardo, a former Watergate Hotel Executive, Windows Catering Company has been creating one-of-a-kind weddings for more than 25 years. 8 Our team of culinary experts is led by Executive Chef Pasquale Ingenito, Culinary Institute of America alumnus with over 30 years of experience, and Executive Pastry Chef Laurent Lhuillier, National Pastry Team Champion and Medalist at the World Pastry Championship. hors d’oeuvres hors d’oeuvres The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide. The following items are a sampling of Hors D’oeuvres that Windows Catering Company can provide. Shellfish Canapés Poultry Vegetable and Cheese Lobster Grilled Cheese Applewood Smoked Salmon Flowers Chicken Samosas Artichoke Fritters with Shallot Aioli buttery grilled sandwiches with fontina cheese salmon rosettes on toasted pumpernickel minced chicken breast blended with ginger, garlic, artichoke hearts fried in herb batter, dusted with Parmesan and lobster meat triangles with mango relish tomato, and Indian spices folded in crisp phyllo cheese and served warm with lemon wedges and shallot aioli leaves with cilantro dipping sauce Lobster Pineapple Tuna Nicoise Pissaladière sliced Maine lobster tail and roasted Hawaiian seared tuna on baby ficelles BBQ Chicken Sliders roasted flatbread with black olives, caramelized onion and pineapple on a knotted bamboo skewer breast of free-range chicken marinated with roma tomatoes with a sesame-soy vinaigrette Shrimp with Cucumber and Dill house-made barbecue sauce, served with on a brioche round coleslaw on a ping pong bun Portobello Sliders Chesapeake Crab Crisps mini mushroom burgers with Asiago cheese lump crabmeat salad with red pepper and Sesame-Crusted Thai Chicken Salad Lemon Chicken on rosemary buns celery leaves on Old Bay potato chips on white bread triangles with black and white grilled chicken breast with lemon thyme and sweet sesame seeds roasted garlic, with agave mustard dipping sauce Provencal Tartlets Windows’ Signature Crab Cake confit of heirloom tomato tartlets with Pernod cream with cornichon remoulade English Cucumber & Boursin Cheese Chicken Satay with watercress on marbled bread grilled free-range chicken breast marinated in Asian Caprese Pipette Ebi Shrimp spices, on bamboo skewers with Indonesian peanut cherry tomatoes, basil and a liquid blend of mozzarella Black Tiger shrimp glazed with a miso aioli Bucheron Goat Cheese and Yellow Pear Tomato sauce with arugula on a brioche toast point Roasted Peewee Potatoes Coconut Chicken Bacon-Wrapped Diver Scallop sea salt roasted heirloom fingerling potatoes, passed in breast of chicken in toasted Hawaiian coconut diver scallop wrapped in peppered bacon on a paper cones Meat with orange blossom honey mustard sauce sweet potato pancake Veal Oscar Garlic and Gorgonzola Mashed Potato Cigars veal, asparagus and crabmeat served in a demitasse Grilled Chicken Bruschetta spoon with Béarnaise sauce Idaho potatoes and blue cheese in crispy phyllo pastry chicken breast with Parmesan and Asiago cheeses, with chive crème fraîche Fish Pomegranate Lollipop Lamb Chop balsamic marinated tomato and sweet basil on baby lamb chops marinated and served with toasted focaccia Sweet Basil Beignet Strawberry Tuna pomegranate mint sauce crispy, warm fontina cheese puffs with fresh Italian basil Ahi tuna rolled in black and white sesame seeds Magret Duck Flapjacks and sun-dried tomato dipping sauce topped with a Driscoll strawberry cloud, Prosciutto Purses hoisin barbecued duck breast on sweet corn pancakes drizzled with balsamic vinegar syrup filled with mascarpone cheese and a drizzle with sour cherry compote Vermont Grill of truffle oil tied with a chive ribbon grilled Vermont cheddar cheese sandwiches with Rockfish Sandwich Strawberry and Foie Gras vine-ripened tomato wild rockfish flan sandwiched between Beef Tataki California strawberries with Hudson Valley foie gras crisp wonton sheets with lobster mayonnaise loin of beef seared to a medium rare sliced thin Smoked Gouda Tart with ponzu vinaigrette on an endive spear Bob White Quail Egg Norwegian Lollipop Gouda cheese and toasted pine nuts baked in a mini poached quail eggs on buttered brioche with tartlet with Granny Smith apple compote smoked salmon, roasted nori seaweed pinwheels Grilled New York Sirloin gold leaf and American Sturgeon caviar resting in wheatgrass with chive and dill crème fraîche slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam Shenandoah Smoked Trout smoked trout on European cucumber rounds Short Rib Sliders with horseradish crème fraîche braised beef short rib on mini buns with horseradish cream Ossetra Caviar on Potato Crisps fresh ossetra caviar on waffle potato chips Roast Beef Crostini with sour cream and snipped chive rare beef tenderloin and baby arugula on toasted ficelle with an artichoke-red pepper relish plated first course plated first course The following items are a sampling of first courses that Windows Catering Company can provide. The following items are a sampling of first courses that Windows Catering Company can provide. Antipasto Strudel Maine Lobster and Mango Martini layers of flaky pastry filled with grilled Mediterranean vegetables, artichoke hearts, imported black olives, medallions of Maine lobster on a tropical jicama-mango salad tossed in orange honey blossom fontina cheese and fresh herbs, baked until golden and served with a roasted yellow pepper sauce and lemongrass vinaigrette, presented in a martini glass with Belgian endive and miso-sesame pletzel Artisanal Baby Lettuces Maryland Crab and Corn Tower local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple cream cheese, Maryland crab and corn tower with mache, frisee and micro basil salad, Madeira-tomato vinaigrette roasted tomato vinaigrette and toasted date nut bread Seafood Agnolotti Baby Vegetable Salad crescent-shaped pasta filled with three cheeses and tossed with lobster, shrimp and scallops composed salad of black radish, baby carrots and baby zucchini with in a delicate roasted garlic cream sauce with a chiffonade of basil roasted wild mushrooms and a black truffle goat cheese parfait, wild flower petals Glazed Diver Sea Scallops with Chorizo and Rock Shrimp Risotto Heart-Shaped Beet and Goat Cheese Gateau clementine glazed sea scallops served over creamy risotto with chorizo and rock shrimp, thin heart-shaped slices of roasted beets layered with Bûcheron goat cheese, with endive, finished with poblano and piquillo pepper emulsion navel orange segments and fresh Black Mission figs with a burnt orange vinaigrette Lobster Pumpkin Bisque En Croute Compressed Watermelon Salad Maine lobster blended with pumpkin in a creamy broth topped with puff pastry steakhouse cut New York strip on compressed watermelon with pickled red onion and crumbled Maytag blue cheese Metzer Farm Magret Duck Prosciutto proscuitto
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