Plated Dinners First Course Salad Entrée Select One Option Beet & Goat Cheese Salad Beef Roasted Beets, Whipped Goat Cheese, Micro Greens Served with • Hanger Steak with Peppercorn Cream Sauce Extra Virgin Olive Oil • Grilled Filet Mignon with Port Reduction, Caramelized Shallot, Garlic & Herb Compound Butter Bibb Lettuce & Berry Salad • Beef Short Rib with Mushroom Demi-Glace Bibb Lettuce, Panko Crusted Goat Cheese Medallion, fresh mixed • Grilled Tri-tip with House Chimichurri Berries, Sliced Almonds and Balsamic Vinaigrette • Grilled Flat Iron Steak with Garlic & Herb Marinade Garden Vegetable Salad Watermelon Radish, Heirloom Tomato, Bermuda Onion, Red Bell Poultry Pepper, Carrot, Romanesco, Purple & Yellow Cauliflower, Italian • Tuscan Stuffed Chicken Parsley, tossed in White Balsamic Vinaigrette, with organic • Honey Pomegranate Glazed Chicken Watercress & Mixed Greens. Complimented with organic Spinach • Pan Roasted Duck Breast with Port Reduction Citrus Vinaigrette • Chicken Marsala with Mushrooms • Free Range Chicken Breast with Citrus Beurre Blanc Triton Green Salad Mixed Field Greens, Shredded Carrot, Cucumber, Roma Tomato, Pork Artichoke hearts, Red Onion, Choice of Balsamic Vinaigrette, • Pork Tenderloin with Spiced Pineapple Chutney Ranch Dressing or Red Wine Vinaigrette • Braised Pork Belly with Hoisin Plum Glaze and Apple Walnut Salad Jicama Apple Frisée Slaw Baby Arugula, Baby Spinach, Bibb Lettuce, Granny Smith Apple, • Pork Chops with Jalapeño Apple Relish Cucumber, Toasted Walnuts, Red Grapes, Apple Cider Vinaigrette From the Sea Caesar Salad • Grilled Swordfish with Heirloom Tomato Salad Chopped Romaine and Baby Kale, Roma Tomatoes, Parmesan, House • Herb Panko Crusted Salmon with Citrus Beurre Blanc Made Croutons, Caesar Dressing • Miso Glazed Sea Bass with Sweet Soy Sauce • Red Snapper Veracruz Style Spinach Salad • Grilled Halibut with Stone Fruit Slaw Organic Baby Spinach, Fresh Strawberry, Cucumber, Red Onion, Dried • Pan Seared Halibut with Herb Pesto Cranberries, Toasted Almonds, Red Wine Vinaigrette • Creole Shrimp Baby Arugula Salad From the Garden With Mache, Spiced Pecans, Roasted Crimini Mushrooms, Grilled Fennel, Citrus Vinaigrette • Eggplant Involtini with Roasted Carrots and Sunburst Squash • Mapo Tofu with Steamed Rice and Baby Bok Choy Charred Romaine Salad • Risotto with Mushroom, Asparagus, and Tomato Charred Chopped Romaine Lettuce, Edamame, Carrot, English • Carrot Risotto Cucumber, Grape Tomatoes, Edamame Vinaigrette • Vegetable Paella | • Herbed Chickpea Patty with Seasonal Vegetables Garden Vegetable Salad Grilled Halibut with Stone Fruit Slaw UC SAN DIEGO CATERING 858.534.3688 | hdh.ucsd.edu/catering | [email protected] Plated Dinners Sides Dessert Select Two Select One Option Grains and Potatoes Pavlova • Yukon Gold Mashed Potatoes With Passionfruit Curd, Berries, Kiwi & Sweetened Whipped Cream • Butternut Squash Purée Frangipane & Poached Pear Tart • Wild Rice Pilaf With Crème Anglaise and Candied Nuts • Millet with Citrus Zest and Toasted Pine Nuts • Creamy Polenta Crème Brûlée • Herb Grilled Polenta Cakes • Brown Butter Sage Potato Gnocchi Flourless Chocolate Cake • Mashed Sweet Potatoes With Raspberry Coulis, Fresh Berries • Mashed Parsnips and Cauliflower • Cheesy Risotto Bourbon Bread Pudding • Roasted Garlic Fingerling Potatoes Strawberry Shortcake • Braised Lentils Coconut Mango Panna Cotta Vegetables • Roasted Brussels Sprouts with Gold Raisins Salted Caramel Pot de Crème • Citrus Glazed Spring Carrots • Grilled Broccolini with Olive Tapenade Deconstructed Key Lime Cheesecake • Roasted Asparagus With Lime Curd & Crispy Graham Cracker • Garlic Haricots Verts Macaron Flight • Roasted Wild Mushrooms • Soy Ginger Baby Bok Choy Chef's Choice Mini Desserts • Creamed Spinach and Kale • Braised Collard Greens Carrot Risotto Frangipane & Poached Pear Tart UC SAN DIEGO CATERING 858.534.3688 | hdh.ucsd.edu/catering | [email protected].