2017 SAMPLE SUMMER MENUS

866 9 PATINA | PATINACATERING.COM JUNE CHEF SPECIALS

INGREDIENTS AT THE MARKET Rhubarb, asparagus, bamboo shoot, bok choy, broccoli rabe, burdock, cardoon, garlic scapes, currants, artichokes, cauliflower, kohlrabi, peas, lettuce, radicchio, spinach, puffball mushroom, morel mushroom, porcini, squash blossoms, raspberries, blackberries, apricots

TRAY PASSED Stuffed Squash Blossom Purple Haze goat cheese, rice flour tempura, lemon-garlic aioli, espelette Blooming Artichoke Pizzette Spelt flour pie, Moses Sleeper Brie, Calabrian oil, arugula Cauliflower Vichyssoise Roasted cauliflower hearts, bruschetta, chive oil, chive blossom Crab-filled Daikon Wonton Alaskan Dungeness crab, tarragon, citrus, pickled daikon wrapper, radish sprout Chinook Salmon Tartare Sesame seed tuile cracker, Bellwether Farms crème fraiche, citrus zest, chive

SALADS Field Greens Salad Romaine, mizuna, cress, shaved artichoke, roasted king mushroom, sweet cherry tomatoes, shaved Pecorino, basil vinaigrette Grilled Radicchio Salad Roasted rhubarb, pickled currants, Pepitas, ricotta salata, honey date lemon dressing Spinach and Kohlrabi Salad Treviso, portobello mushrooms, grilled Persian cucumber, sunflower seeds, shaved aged Cheddar, rhubarb dressing

PASTAS Wild Mushroom Cavatelli Foraged mushrooms, Italian sausage, sautéed radicchio, mushroom froth, crème fraîche, citrus Spinach Tagliatelle Wild boar ragu, spinach, shaved Pecorino, artichoke hearts, cherry tomatoes Asparagus Garganelli 63° egg, Parmesan brodo, chard, jumbo asparagus, minced truffles

ENTRÉES California Hybrid Striped Bass Creamy corn polenta, grilled barbeque onion, buttered jumbo asparagus, blistered Early Girl tomatoes, tomato oil, chive oil Ribeye Cap Steak Roasted rosemary fingerling potatoes, sautéed citrus spinach, grilled porcini mushroom, herb jam Roasted Jidori Chicken Tabbouleh-style wild rice, currants, citrus bok choy, chermoula, charred lemon Grilled Cauliflower Steak Spinach farrotto, peas, Nantes carrots, roasted shallot, cauliflower stem chips, salsa verde

DESSERTS Yogurt Panna Cotta Berry compote, raspberries sauce, Zéphyr white chocolate Cheesecake Vanilla Chantilly, stewed blueberries, Mandarin curd

Priced per person unless otherwise noted. Current service charge, state sales tax, staff, rentals, and all beverages are additional. Menu items subject to availability, we reserves the right to substitute any of the above-mentioned items, dietary restrictions accommodated on-site. JULY CHEF SPECIALS

INGREDIENTS AT THE MARKET Tomatoes, okra, leeks, corn, fennel, string beans, artichokes, broccoli, sweet onion, peas, zucchini, squashes, lamb’s quarters, Treviso, stone fruit, plums, figs, apples, apricots, chanterelles, lobster mushrooms, morels, porcini, purslane, quail eggs, nectarines, red and black plums, blueberries, lemon, limes

TRAY PASSED Lobster Mushroom Ceviche Corn chip, cilantro flowers, cumin crema, guacamole espuma Pea and Mushroom Ragu on a Zucchini Latke Basil crème fraîche Quail Eggs Toad-in-a-Hole Brioche, bacon bits, caramelized onion, fried marjoram Fried Okra Rémoulade, dill Stone Fruit and Humboldt Fog Tartine Grilled and roasted Humboldt Fog béchamel, stone fruit, brioche toast point, micro mint

SALADS White Corn and Avocado Salad Treviso, kale, cherry tomatoes, cotija cheese, grilled apricots cucumber, fig vinaigrette, sunflower seeds String Bean Salad Lamb’s quarters, little gems, puntarelle, mouse melons, heirloom tomatoes, hazelnut, preserved lemon vinaigrette, peach purée Heirloom Tomato and Basil Gnudi Caprese Salad Aged balsamic, grated smoked mozzarella, micro basil, EVO, fleur de sel

PASTAS Summer Trenne Pasta Heirloom tomatoes, okra, fennel, sweet onion, lemon-Parmesan cheese sauce, purslane, Pecorino, olive oil Wild Mushroom Pappardelle Pasta Minced truffles, foraged mushrooms, pine nuts, burrata, mushroom duxelle, Fontina Spaghetti alla Chitarra Heirloom tomatoes, summer squash ratatouille, Drake Farms goat cheese, purslane, Calabrian chile, egg yolk bottarga

ENTRÉES Sockeye Salmon Layered ratatouille, fried thyme, tomato oil, chive oil, caramelized onion jus Flat Iron Roasted blue potatoes, minted string beans, morels, radish sprouts, potato hay strings Roasted Mary’s Chicken Barley, oven-roasted grapes, gigante beans, braised leeks, sweet onions, Orbit carrots, tomato concassé, au jus Twice-baked Stuffed 8 Ball Squash Rice and wild mushrooms pilaf, babaganoush, peperonata sauce, fried marjoram

DESSERTS Peach Nectarine Tart Tahiti vanilla cream, pistachio frangipane Meyer Lemon Meringue “Pie” Cilantro drizzle, fresh blueberry, raspberry chip

Priced per person unless otherwise noted. Current service charge, state sales tax, staff, rentals, and all beverages are additional. Menu items subject to availability, we reserves the right to substitute any of the above-mentioned items, dietary restrictions accommodated on-site. AUGUST CHEF SPECIALS

INGREDIENTS AT THE MARKET Tomatoes, leeks, corn, fennel, artichokes, broccoli, sweet onion, zucchini, squashes, lamb’s quarters, Treviso, stone fruit, plums, figs, apples, grapes, apricots, chanterelles, lobster mushrooms, morels, porcini, purslane, quail eggs, melons, bell peppers, Padrón peppers, romanesco, tomatillos, chicken of the woods mushrooms, peaches, nectarines, plums, melons, kharbouza, watermelon, currants

TRAY PASSED Warm Ratatouille Crostini Whipped burrata, Padrón peppers, micro basil Peach Gazpacho Strone fruit bruschetta, chive oil, fleur de sel Grilled Corn Shooter Cotija cheese, espelette, aioli, pepitas Melon with La Quercia Prosciutto Honey, hazelnut powder, whipped goat cheese, mizuna Buckwheat Pizza Macerated stone fruit, goat blue cheese, Hawaiian black salt, Treviso

SALADS Field Greens Salad Radiccio, Terviso, stone fruit, corn, roasted grapes, Oregonzola cheese, lemon apricot dressing Romaine and Kale Caesar Hand-torn garlic croutons, Pecorino, anchovy dressing Plum and Chicory Salad Endive, green oaks, pistachio, crispy pancetta, red onion, orange balsamic vinaigrette

PASTAS Sweet Corn Ravioli Leek cream, Padrón peppers, chicken of the woods mushooms, corn, dandelion green Tagliatelle Primeavera Lobster mushroom, tomatillo, bell peppers, fennel, bell pepper coulis, buffalo mozzarella Fettucinne alla Auittara Pork ragu, fennel, kohlrabi, Pecorino, egg bottarga

ENTRÉES King Salmon Broccoli florets, citrus, creamed corn, cotija cheese, espelette, blistered tomatillos Braised Short Rib Charred cauliflower pureé, romanesco florets, fennel, roasted onion, charred Padrón peppers, braised jus Roasted Mary’s Chicken Shelling bean ragoût, cavolo nero, kohlrabi, preserved lemon, cherry compote Twice-baked Stuffed Eggplant Orzo ratatouille pilaf, tzatziki sauce, grated Parmesan, fried thyme

DESSERTS Stone Fruit Sweet Salad Mascarpone cream, almond cake, mint, stone fruit nectar Pistachio Peach Cobbler Tart Chantilly cream, pistachio diplomat, honey-glazed peach

Priced per person unless otherwise noted. Current service charge, state sales tax, staff, rentals, and all beverages are additional. Menu items subject to availability, we reserves the right to substitute any of the above-mentioned items, dietary restrictions accommodated on-site.