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Summer Menu 2019 OUR STORY

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Summer Menu 2019 OUR STORY Summer 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, manchego, black olive and spicy almond romesco (served hot) V SPICY TOFU SPRING ROLLS rice noodles, pickled radish, cucumber, peppers, cilantro, basil, mint and spicy cashews 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) V MINI HEIRLOOM TOMATO SLIDERS SUMMER “CAPRESE IN A CUP” fresh mozzarella, grilled nectarine, basil, baby tomatoes, fresh mozzarella, basil, dried golden balsamic and soft mini bun V olives, tomato gelee, olive oil shortbread V BAKED SPANISH POLENTA CARROT-HERB RICE CAKES filled with roasted corn, smoky spanish kaffir, cilantro, lime, carrot pudding idiazabal cheese, shallot confit, pimenton and (served hot) GF/Vegan thyme (served hot) GF TRIO OF SEASONAL DIPS SUMMER VEGETABLE CREPE CUPS herbed lemony goat cheese, grilled eggplant- peas, baby carrots, shiitake mushroom chips garlic, smoked hummus, artisan breads and and chive-asparagus-goat cheese cream V crackers GF avail/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 SAVORY FALAFEL SKEWERS lemony tomato-cucumber salad, dried olives and spicy tzatziki GF/V THREE CHEESE CRISP goat cheese, crispy parmesan-cheddar wafer V 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, cit- rus mayo in mini baguette THAI SPICED SALMON LOLLIPOPS spicy lacquer, rice paper, black sesame and chili-lime aioli GF DUNGENESS CRAB AND ENDIVE celery root remoulade, grapefruit, avocado, tarragon and lemon DUNGENESS CRAB CAKES bell peppers, jalapeno and a spicy mango dipping sauce (served hot) SEARED SALMON SKEWERS with nectarine basil salsa GF PASSIONFRUIT PRAWNS passionfruit-agave dressing, peaches, basil, chili flakes and lime GF SPICE CRUSTED AHI TUNA TATAKI Platter with sesame, crispy won tons and yuzu- soy ponzu (served rare) 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, pep- pers, napa cabbage, cilantro, basil, mint, spicy cashews and a sesame-soy dipping sauce GF “GREEK STYLE” CHICKEN SKEWERS lemony garlic rub, tomato-cucumber-olive relish and chili flaked tzatziki CHICKEN-CHORIZO CORNDOG SKEWERS pistachios, pickled vegetable remoulade and golden corn batter crust BEEF & PORK SAVORY CORNBREAD BITE spicy tasso ham, popped sorghum, apricot mostarda and herb remoulade GRILLED FLANK STEAK roasted peppers, shallot confit, chevre, horseradish aioli and rosemary streusel in crisp pastry cup SPICY PORK RIB FRESH ROLLS chipotle spiced boneless meat, apple, na- pa-chayote slaw, chipotle-cilantro mayo GF SEARED BEEF “TATAKI” ROLLS sliced rare beef, pickled vegetables, ginger, sesame-soy vinaigrette and sriracha aioli PORK BELLY SKEWER savory pepper glaze, puffed barley and pickled mustard SPICY BEEF-MUSHROOM WONTONS rapini, sesame, garlic, chilies and a charred scallion hoisin sauce 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, MACHE & ENDIVE SALAD peppered nectarines, baby tomatoes, fresh mozzarella, shallot vinaigrette GF/V (vegan avaliable) ROASTED BEET-GRILLED PEACH SALAD pistachios, aged blue cheese, sunflower seeds and a raspberry vinaigrette GF/V (vegan avaliable) SOUTHWEST SPINACH SALAD pickled red onions, roasted peppers, corn, smoky sheep’s cheese, pepitas and a mustard dressing GF (add barbecued chicken ) SUMMER FARMER’S GREENS SIDE DISHES grilled fennel, cucumber, roasted strawberries, marcona almonds and an “everything” vinaigrette GF/vegan GRILLED REGIONAL ASPARAGUS creamy lemon dressing parsley-citrus gremolata GF/V SUMMER CORN SOUP shiitake chips, ricotta and parsley GF/V GRILLED ZUCCHINI AND CARROT-MINT TAHINI thyme and smoked sunflower seeds GF/vegan ROASTED CORN PANCAKES sweet corn, house bacon, basil, shallot confit V SPICE ROASTED BABY CARROTS pepita oat granola and toasted cumin yogurt GF/V (vegan available) OLIVE OIL ROASTED YUKON GOLD POTATOES thyme, garlic and lemon (served hot) GF/vegan BUFFET À la carte ENTREES SAVORY GRILLED BEEF TRI TIP LEMON-BASIL LACQUERED SALMON rosemary marinated, with corn pepper relish roasted with spicy summer peach-shallot relish GF SLOW BRAISED BEEF SHORT RIBS farmer onions, celery root, toasted asian barley GRIDDLED “ASIAN BARLEY” CAKES and peppered cherry gastric GF roasted corn, rainbow chard, grilled zucchini, maitake mushrooms and herbed corn stew V/GF KANSAS CITY SPICED PORK TENDERLOIN summer cherry-shallot salsa GF CHARRED CAULIFLOWER “STEAKS” quinoa, haricot verts, grilled radicchio, lemon SPICE RUBBED CHICKEN BREAST walnuts and honey GF/Vegan figs, shallots and lemon-mint gremolata GF HERBED GNOCCHETTI PASTA SPICY CALABRIAN PRAWN & BUCATINI PASTA baby tomatoes, artichokes, lemon, basil, pine sauteed with cured pork salumi, eggplant, nuts, pea vines and grana padano parmesan lemon, basil, tomatoes and parmesan V (vegan avaliable) (avaliable without salumi) BAKED GOAT CHEESE POLENTA roasted garlic, eggplant, peppers, roasted onions, butterscotch beans and scallion puree GF/V BUFFET À la carte DESSERTS PECAN-CHOCOLATE-CITRUS TORTE orange mascarpone mousse, pecan streusel and candied orange zest V DARK CHOCOLATE S’MORES CUP toasty caramel, graham cracker streusel and cinnamon marshmallow KEY LIME PARFAIT vanilla pineapple skewer, mango rice pudding and macadamia nut crumble GF/Vegan SILKY LEMON POSSET PARFAITS panna cotta, with strawberries, cherries, raspberries, pistachios and a lavender meringue wafer GF/V BLACKBERRY-WHITE CHOCOLATE TARTS peaches, lemon balm and lacey citurs tuuile garnish BLUEBERRY-LEMON BUCKLE whipped lemon curd and almond streusel topping GF/V BITES & BARS SPICED CARROT CAKE BARS mascarpone, grated walnuts and cinnamon V DARK CHOCOLATE-ORANGE GANACHE TARTS blackberries, olive oil and shortbread crust DARK CHOCOLATE FUDGY BROWNIE butterscotch white chocolate chunks, pretzels and milk chocolate icing RASPBERRY “BAKEWELL TART” raspberry preserves, almond frangipane, fresh raspberries and orange crème fraiche LEMON ZEPPOLE FRITTERS ricotta, vanilla and elderflower dipping sauce V MARIONBERRY STREUSEL BARS toasted pecan topping MINI BANANA CAKES maple-pecan icing GF/V ALMOND COOKIE SANDWICHES silky nutella filling GF/V LEMON PUDDINGCAKE TARTELETTES strawberry preserves and powdered sugar dusting ASSORTED FRESH BAKED COOKIES coconut macaroons, citrus tea cookies, lemon-mint butter cookies, pecan sandies, double chocolate (vegan) 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) ROASTED CORN-TRUFFLE RISOTTO CAKES topped with arugula and shiitake mushroom chips SUMMER “CAPRESE” baby tomatoes, fresh mozzarella, dried olives, tomato esence, olive oil shortbread SWEET “PEPPER” GLAZED PORK BELLY SKEWERS cereal streusel and pickled mustard SAVORY CORNBREAD BITE spicy tasso ham, popped sorghum, apricot mostarda and herb remoulade MINI HEIRLOOM TOMATO SLIDERS fresh mozzarella, grilled nectarine, basil, golden balsamic and soft mini bun PASSIONFRUIT PRAWNS diced prawn, passionfruit-agave dressing, peaches, basil, chili flakes and lime served in a cup FIRST COURSE CHILLED WATERMELON GAZPACHO jicama, compressed pineapple, crab, avocado, pickled jalapeno and lime SECOND COURSE ROASTED BABY BEET SALAD plums, endive, spiced sunflower seed granola, Roquefort and a raspberry vinaigrette ENTRÉE COURSE TAMARIND & SPICE ROASTED SALMON grilled fennel, creamed leeks, chanterelles, corn-basil salad DESSERT COURSE BLACKBERRY “BRULEE” TART peaches, lemon verbena, almond crumble and a lacey citrus 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].
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