Spring Menu 2019 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

SPANISH STYLE ARANCINI golden rice fritters, preserved lemon, manche- go, black olive and spicy almond romesco (served hot) V

SPICY TOFU SPRING ROLLS rice noodles, pickled radish, cilantro, basil, mint, spicy cashews and a sesame-soy dipping sauce GF/Vegan

MINI TOFU BANH MI SANDWICHES pickled radish, carrots, cucumber, cilantro, citrus mayo and sesame-soy dressing in mini baguette V

CURRIED PEA AND POTATO SAMOSA with a coconut-mango dip (served hot) GF/V

CARAMELIZED ONION BISCUITS mascarpone, fig jam, cheddar and black pep- per V ENGLISH PEA PANCAKES carrot mascarpone, mint gremolata and crisp ASPARAGUS-LEMON RISOTTO CAKES parmesan V topped with arugula and shiitake mushroom chips (served hot) GF/Vegan TRIO OF SEASONAL DIPS edamame-spring pea tapenade, artichoke-ha- SPRING VEGETABLE CREPE CUPS zelnut and smoked hummus, artisan breads and peas, baby carrots, shiitake mushroom chips crackers GF avail/V and chive-asparagus-goat cheese cream V

CORIANDER AND ZA’ATAR SPICED TOFU lemony hummus and fennel pollen yogurt on sesame cracker V

ASSORTED DEVILED EGGS truffle-herb, english pea hummus-almond-mint, beet-walnut tapenade and corn-mushroom-chive GF/V

CRISPY FRIED MAC AND CHEESE beecher’s cheddar, toasted herb breadcrumb streusel and spicy house ketchup (served hot) V

VEGAN ROASTED “GOURMONDO” POTATOES filled with fennel marmalade and herbs GF/Vegan HORS D’OEUVRES À la carte

SEAFOOD

SPICY PRAWN SPRING ROLLS rice noodles, pickled radish, cilantro, basil, mint, spicy cashews and a sesame-soy dipping sauce GF

MINI SPICY TUNA BANH MI SANDWICHES pickled radish, carrots, cucumber, cilantro, citrus mayo in mini baguette

LEMON-BASIL SALMON skewered with meyer lemon-rhubarb relish

DUNGENESS CRAB CAKES bell peppers, jalapeno and a spicy mango dipping sauce (served hot)

SPICE CRUSTED AHI TUNA TATAKI Platter with sesame, crispy won tons and yuzu-soy ponzu (served rare)

CHILLED PRAWNS with horseradish cocktail sauce, cucumbers, lem- on, spicy pineapple sambal (2pc. per)

GERARD & DOMINIQUE SMOKED SALMON Platter with cucumbers, pickled red onion and elderflower cream, crackers GF available HORS D’OEUVRES À la carte POULTRY

MINI CHICKEN BANH MI SANDWICHES pickled radish, carrots, cucumber, cilantro, citrus mayo and sesame-soy dressing in mini baguette

SPICY CHICKEN SPRING ROLLS rice noodles, pickled radish, cucumber, peppers, napa cabbage, cilantro, basil, mint, spicy cashews and a sesame-soy dipping sauce GF

SPICED CHICKEN SKEWERS tandoori rub, macadamia nut crust, toasted seeds, cool minted raita dipping sauce (2 per, served hot) GF

BEEF & PORK

ASPARAGUS & GOAT CHEESE wrapped with prosciutto, radishes and micro arugula

GRILLED FLANK STEAK morel mushrooms, horseradish aioli and rosemary streusel in crisp pastry cup

PORK BELLY SKEWER savory pepper glaze, puffed barley and pickled mustard

GRILLED SPRING LAMB SLIDER pepper marmalade, tzatziki, feta and dried olives on herb bun

PORK BELLY SLIDER cabbage-apple kraut, caraway-onion mustard on pumpernickel

ROASTED “GOURMONDO” POTATOES filled with bacon, herbs and manchego BUFFET À la carte

Choose from various sides, starters and salads, entrees 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

ARUGULA-ENDIVE SALAD grilled pears, rhubarb, sweet bacon, aged pecorino & verjus vinaigrette GF (V & vegan available)

ROASTED CARROT-MINT SALAD sunflower seeds, endive, lemony tahini & white balsamic dressing GF/Vegan

ROASTED BEET & APRICOT SALAD pistachios, aged blue cheese, pepitas & champagne vinaigrette GF/V

SPRING FARMER’S GREENS rhubarb, celery, mint, almonds, chevre and rhubarb vinaigrette GF (Vegan available)

SPRING CARROT-GINGER SOUP SIDE DISHES spring peas and mint crème fraiche GF/V

GRILLED SPRING ASPARAGUS creamy lemon aioli dressing and parsley-citrus gremolata GF/V

GRILLED ZUCCHINI AND PEA-MINT TAHINI thyme and smoked sunflower seeds GF/vegan

ROASTED CAULIFLOWER golden raisins, macadamia nuts and carrot romesco GF/vegan

SPICE ROASTED BABY CARROTS pepita oat granola and toasted cumin yogurt (served hot) GF (vegan available)

OLIVE OIL ROASTED YUKON GOLD POTATOES thyme, garlic and lemon (served hot) GF/vegan BUFFET À la carte

ENTREES

CASSIS BRUSHED GRILLED BEEF TRI TIP PISTACHIO CRUSTED ALASKAN HALIBUT corn-pepper relish GF carrot creamed nettles, peas & lemon olive oil GF

HUCKLEBERRY GLAZED BRAISED BEEF SHORT RIBS savory cacao nib-oat granola GF LEMON-BASIL LACQUERED SALMON roasted with rhubarb-spring onion relish GF

BOURBON BRUSHED PORK LOIN golden balsamic-cherry drizzle GF HERBED GNOCCHETTI PASTA artichokes, asparagus, pea vines and grana padano parmesan V CARROT-HERB PESTO BRUSHED CHICKEN BREAST with lemon- mint gremolata GF GOLDEN HERBED QUINOA CAKES carrot-coconut creamed nettles and caramel- SPICE CRUSTED MUSCOVY DUCK BREAST ized shallots V with fig-shallot relish GF

GRILLED PORTOBELLO “STEAK” SALSA VERDE PRAWNS asparagus, lemon risotto and pea vines GF/ lemon-herb basmati rice GF vegan BUFFET À la carte

DESSERTS

PECAN-CHOCOLATE-CITRUS TORTE mascarpone mousse, pecan streusel, orange zest

LEMON-RHUBARB TARTS strawberry-mint salad, vanilla crème fraiche and almond crumble

WHITE CHOCOLATE-PASSIONFRUIT CUPS gingersnap crumble, passionfruit pudding and raspberries

SILKY LEMON POSSET PARFAITS panna cotta, with berries, rhubarb, pistachios and fennel meringue wafer

DARK CHOCOLATE-EARL GREY TART tea caramel crème fraiche, orange shortbread and poached pears GF

RHUBARB-LEMON BUCKLE whipped lemon curd and almond streusel topping GF

MANGO-JASMINE RICE PUDDING vanilla-roasted pineapple, coconut, macadamia nuts GF/vegan

STRAWBERRY “BAKEWELL TART” almond frangipane, roasted strawberry salad and orange crème fraiche

LEMON ZEPPOLE FRITTERS ricotta, vanilla and elderflower dipping sauce

BITES & BARS

SPICED CARROT CAKE BARS mascarpone and cinnamon

RASPBERRY BARS with pecan streusel topping

SILKY LEMON BARS blueberries and brown sugar base

ALMOND COOKIE SANDWICHES with silky nutella filling

COFFEE-ORANGE SHORTBREAD SANDWICH filled with mocha-mascarpone mousse

COCONUT HAYSTACK COOKIES dipped in chocolate

ASSORTED FRESH BAKED COOKIES coffee-orange shortbread, lemon-mint butter cookies, pecan sandies, vegan double chocolate 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

ASSORTED DEVILED EGGS truffle-herb, English pea hummus-almond-mint, passionfruit smoked chicken, corn-mushroom-chive (V available)

ASPARAGUS-LEMON RISOTTO CAKES topped with arugula, shiitake mushroom chips and lemon mascarpone

MINI SPICY TUNA BANH MI SANDWICHES pickled radish, carrots, cucumber, cilantro, citrus mayo, sesame-soy dressing in mini baguette

SWEET “PEPPER” GLAZED PORK BELLY SKEWERS cereal streusel and pickled mustard

ASPARAGUS-MOREL CROSTINI herb-lemon crème fraiche and shaved radishes

SAVORY “HOT SMOKED” BACON BISCUITS mascarpone, fig jam, cheddar and black pepper

CURRIED PEA AND POTATO SAMOSA coconut-mango dip

FIRST COURSE Rhubarb-Celery-Marcona Almond Salad Greens, Smoked Dates and Mustard Vinaigrette (vegan available)

SECOND COURSE Spring Carrot Soup with Crab English Peas and Mint Crème Fraiche (vegan available)

ENTRÉE COURSE Coffee Crusted Loin of Lamb Polenta Bars, Spring Pea Tapenade, Morels, Roasted Baby Carrot-Parsley Salad

DESSERT COURSE Silky Lemon Posset Parfait an eggless custard with strawberries, rhubarb, raspberries, pistachios and fennel meringue wafer

(Note: Plated meals require chef attendants) 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]