2017 SAMPLE FALL MENUS 866 9 PATINA | PATINACATERING.COM SEPTEMBER CHEF SPECIALS INGREDIENTS AT THE MARKET Grapes, figs, kiwi, peaches, quince, strawberry, artichoke, string bean, shelling beans, celeriac, corn, ginger, kohlrabi, peppers, romanesco, rutabaga, shallot, tomatoes, tomatillos, zucchini, squash, butter lettuces, lollo rossa, radicchio, Treviso, dandelions, peppercress, blue chanterelle, butter mushroom, baby beets (all colors), pears, figs, grapes, Champagne, plums TRAY PASSED Beet Tartare Citrus marinated, goat cheese mousse, micro basil, aged balsamic Celery Root Vichyssoise Shooter Young ginger and pepper bruschetta, tomatillo peppercress oil Mini Grilled Cheese Quince, kiwi, Humboldt Fog, dandelions, whipped purple haze Grapes and Peach Tartine Macerated grapes, roasted grapes, grilled peach, Fat Uncle Farms almonds Stuffed Peppers Mushroom duxelle, butter bread crumbs, ginger oil SALADS Field Greens Salad Lollo rossa, butter lettuce, Romaine, roasted grapes, figs, roasted rutabaga, beet purée, shaved clothbound Cheddar, banyuls vinaigrette, candied pecans Grilled Romaine Squash bruschetta, cherry tomatoes, peppercress, fried capers, Castelvetrano olive, anchovy dressing Tomato and Beet Salad Roasted Weiser Farms beets, Early Girl tomatoes, Parmesan bread crumbs, shaved fennel and kohlrabi, peppercress, dandelion, caraway vinaigrette PASTAS Roasted Pork Cavatelli Shelling bean ragù, cracklings, Pecorino brodo, roasted shallot, roasted pork shoulder Goat Cheese Ravioli Blue Foot mushrooms, mushroom demi, crème fraîche, citrus, dandelion, pink peppercorn, sorrel Late Peppers Rigatoni Pink shrimps, Calabrian peppers, heirloom tomates, butter beans, shallot, peperonata sauce ENTRÉES Poached Sole Roasted porcini, bloomsdale spinach, celery root purée, mushroom sabayon Pork Chop Forbidden rice, dried cherries, wilted escarole, figs, prosciutto, apple butter Beef Filet Mignon Bone marrow crust, olive oil fingerling, sautéed chard greens, borderlaise sauce Roasted Nante Carrots Duck fat, root purée, walnut crumble, sorrel, bulgur wheat, buttermilk sauce DESSERTS Plum Pain de Gênes Hazelnut crémeux, chocolate sauce, brunoise pear Pear Bread Pudding Bourbon caramel sauce, Chantilly cream, sautéed pears 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. OCTOBER CHEF SPECIALS INGREDIENTS AT THE MARKET Cranberries, grapes, Asian pears, quince, celery root, artichoke, kohlrabi, pea vines, snow peas, pumpkin, rutabaga, turnip, romanesco, Treviso, radicchio, huckleberries, pepper cress, watercress, chanterelles, saffron milky cap, hard squash, matsutake mushrooms, pomegranate, apples, passion fruit, pears TRAY PASSED Fall Squash Crostini Roasted Windrose Farm hard squash, bacon béchamel, bacon crisp, pea vine Prosciutto Crisp Asian pear, cranberry compote, watercress Mini Grilled Cheese Huckleberry jam, Taleggio cheese, macerated grapes relish, pepper cress Pumpkin Broth Shooter Pepita seeds, chive oil, fennel pollen, crema espuma Baby Finger Eggplant Buttermilk sauce, pomegranate, thyme, olive oil, fleur del sel SALADS Pumpkin Salad Red frills, spinach, speckled lettuces, peppercress, roasted pumpkin, pepitas, snow peas, pink potatoes, quince vinaigrette Asian Pear and Blue Cheese Salad Butter lettuce, red frills, frisée, cranberry marmalade, Rogue River Blue cheese, sunflower sprouts, Champagne vinaigrette Farro Grain Salad Oven-roasted grapes, bacon, avocado, chicken breast, wild rocket, candied pecans, sweet 100 tomatoes, banyuls vinaigrette PASTAS Spot Prawn Cavatelli Butternut squash, bacon, squash bisque, beurre blanc, pumpkin seeds Mushroom Agnolotti Wild mushrooms, mushroom froth, artichokes, chestnut, pea vines Lamb Ragu Mint pappardelle, pearl onions, matsutake mushrooms, 63˚ egg, Pecorino, chili flake ENTRÉES Steel Head Trout Rutabaga purée, dehydrated grapes, chard, black trumpet mushrooms, plum tea, nage Ribeye Cap Steak Sweet potato purée, parisienne potatoes, kale, grilled plum, beef sauce, scallion Mary’s Chicken Smoked potato, braised red cabbage, chestnut purée, white truffle, Parmesan foam Twice-baked 8 Ball Squash Black quinoa tabbouleh, squash babaganoush, greek yogurt, pomegranate, sage brown buttter DESSERTS Pear Tart Champagne gastrique, crème fraîche Chantilly, saffron pears Golden Dark Chocolate Mousse Caramel chocolate mousse, passion gel, coffee pavlova 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. NOVEMBER CHEF SPECIALS INGREDIENTS AT THE MARKET Cranberries, yuzu, Asian pears, quince, celery root, artichoke, kohlrabi, pea vines, snow peas, pumpkin, rutabaga, radicchio, endive, huckleberries, pepper cress, watercress, chanterelles, saffron milky cap, hard squash, matsutake mushrooms, pomegranate, miner’s lettuce, sunchokes, persimmons, cranberries, dates, pears TRAY PASSED Sunchoke Vichyssoise Glazed chestnut, leek ring, sunflower sprout, chive oil Beef Tartare Crostini Dijon mustard Chantilly, sunchoke chip, shallot, caper Yuzu-cured Hamachi Asian pear, pomegranate aioli, borage Radish and Avocado Toast Brioche, bacon, avocado, crispy ricotta, radish, radish sprout, chestnut honey, crushed walnut Asian Pear Radicchio Cup Aged balsamic glaze, Rogue River smokey blue cheese, quince bruschetta SALADS Pear and Pomegranate Salad Watercress, avocado, shaved artichokes, duck egg botarga, banyuls vinaigrette Radish and Persimmon Salad Miner’s lettuce, cress, little gem, persimmon purée, pickled persimmon, watermelon radish, persimmon vinaigrette Endive and Mango Salad Burrata, black pepper, basil leaves, basil oil, citronette PASTAS Sunchoke Rigatoni Leek cream, roasted sunchokes, sunflower shoots, oyster mushrooms, sorrel Soft Egg Raviolo Poached chanterelles, clothbound aged Cheddar, cress, mushroom nage Pumpkin Agnolotti Delicata squash, fried sage, brown butter, chestnut, cippollini onion ENTRÉES Roasted Beef Tenderloin Persimmons compote, roasted sunchokes, wateress, mustard greens, orange oil Salt-baked Celery Root Root purée, celery leaves, minced black truffle, au jus Branzino Buttered puy lentils, braised fennel, yuzu gelée, tarragon, tangerine Turducken Roulade Sweet potato mash, lemon-scented rapini, pan gravy, cranberry sauce DESSERTS White Chocolate Gingerbread Cake Cranberries compote, spiced vanilla mousse, Meyer lemon sponge White Chocolate Cinderella Pumpkin Tart Piloncillo Chantilly, cinnamon honey graham cracker, sautéed pumpkin 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..