ENTREES, SALADS & SIDES

Entrees

CRISPY BRICK CHICKEN

White wine & lemon demiglaze served with Anson Mills polenta

SEARED PORK CHOP

Served with black beans and romesco sauce

GRILLED HANGER STEAK

Chimichurri sauce and French fries

GRILLED SWORDFISH

White beans, chermoula and spicy yogurt

LAMB SADDLE

Wild mushrooms, brussels and black garlic

SWEET & SOUR DUCK BREASY

Parsnip puree, bok choy and baby carrots

GRILLED QUEEN PRAWNS

Tomato fregola and green olives

HAND CRAFTED RICOTTA GNOCCHI 

Wild mushrooms or sage veloute with braised veal

HAND CRAAFTED TAGLIETELLI VERDE

Bolognese and ricotta

ARTISAN RISOTTO

Lobster or Veggie

ROASTED SEASONAL FISH

Coco beans and tomato pesto

BRAISED SHORT RIBS

Potato puree, roasted root vegetables and red wine reduction

TRADITIONAL PAELLA (min 25 ppl)

Chicken, chorizo, calamari, clams, shrimp and mussels

SALADS

ENDIVE – with feta, green apples, slivered almonds and a cranberry-pear infused white balsamic

BABY LETTUCE – with toasted pine nuts, goat cheese, avocado and house dressing

LOCAL CABBAGE – with toasted hazelnuts, Romano cheese and truffle vinaigrette

FREGOLA – with tomato and olives

FRISSE – with honshimeji mushrooms, bacon vinaigrette and poached egg

MARINATED BEETS – with honey goat cheese, arugula and walnuts

MARINATED BEETS – with mascarpone cheese, mandarin oranges and pistachios

ICEBERG WEDGE – with blue cheese, bacon and avocado

PERSIAN CUCUMBER – with shallots and dill

KALE – with toasted pumpkin seeds, honey and a lemon-avocado vinaigrette

ENSALADA VERDE – with asparagus, avocado, green beans, scallions, sugar snap peas, iceberg lettuce and manchego cheese with a sherry vinaigrette

BHEL PURI – with puffed rice, potatoes, tomatoes, red onion, chilies and a tamarind chutney

GOI DU DU– hot and sour grilled squid with green papaya, mango, fresh mint, jalapeño and a ginger-lime dressing

Sides

ANSON MILLS POLENTA

FRENCH LENTILS– with ham hock

HERB ROASTED FINGERLING POTATOES

BAKED ASPARAGUS– with gruyere cheese

GRILLED PORTOBELLO MUSHROOMS– with balsamic glaze

RUNNERBEANS– with lemon brown butter and toasted pine nuts

MASHED POTATOES– with taleggio cheese

VEGGIE FRIED RICE

RICE AND BEANS

CORN OFF THE COB– with cotija cheese, lime mayo and smoked paprika

MAC AND CHEESE, truffle optional

SAUTEED SPINACH or BROCCOLI RABE– with lemon, garlic and chili flakes

GRILLED SEASONAL VEGETABLES

BRUSSEL SPROATES– with salt, pepper and lemon

POTATO GNOCCHI – with truffle oil and pecorino Romano cheese

FRIED NOODLES

STEAMED BROCCOLI– with lemon and butter

Download The Spread Catering Menu