New York - Accompaniments

Accompaniments

Grains and Beans

1 lb $12

• Wild rice with shiitake mushrooms, Spanish pine nuts, walnut oil and parsley
• Moroccan bean salad with chickpea, lentils, roasted peppers, chili, cumin and preserved lemon
• Mediterranean golden jewel blend with olives, oregano, sun-dried tomato, spinach and feta
• Cannellini beans with kalamata olives, balsamic-roasted onions, cherry tomatoes and basil
• Curried chickpeas with apricots and eggplant in a garlic, ginger, cilantro, yogurt dressing
• Du Puy lentils, cucumber, red onion and tarragon

Pasta

1 lb 12

• Tri-color orzo salad with roasted vegetables, oregano, Parmesan cheese and sherry vinegar
• Penne with sun-dried tomatoes, Kalamata olives, roasted red pepper rouille and basil
• Penne pasta with spears of asparagus, squash, tarragon, lemon and pecorino
• Orecchiette with broccoli rabe, Bermuda onion, Reggiano and lemon zest
• Farfalle with roasted red onion, shiitake mushrooms and sweet-pea shoots
• Penne pasta with chicken, roasted red pepper, scallion and Cajun barbeque mayonnaise

Potatoes

1 lb 12

• Yukon gold potatoes, roasted shallots and rosemary
• Apulian potatoes, roasted tomato and caramelized onion
• Classic homestyle potato salad, celery, chopped egg and red onion
• Balsamic-glazed sweet potatoes and fennel

Vegetables

1 lb 14

• English cucumbers, roasted peppers, plum tomatoes, olives, fresh herbs, lemon and extra-virgin olive oil
• Haricot vert, shaved fennel, zucchini, tarragon stone-ground mustard dressing
• Slaw of golden beets, Granny Smith apples, jicama and red onion
• Asparagus, portobello mushrooms and grilled Bermuda onion
• Grilled seasonal vegetables
• Brussels sprouts with roasted parsnips

Salads

per guest 4

• Field greens, toasted walnuts, sun-dried cranberries, chèvre and balsamic vinaigrette
• Traditional tossed salad and house vinaigrette
• Classic Caesar salad, romaine, Reggiano cheese, croutons and creamy dressing
• Classic Greek salad, feta cheese, Kalamata olives, stuffed grape leaves, red onion, English cucumber and plum tomatoes
• Spinach with chiffonade of melon, red onion and prosciutto
• Tossed chicory with orange supremes and toasted croutons

Frisée Salads

per guest 4

• Frisée salad, grilled D’Anjou pears, Roquefort, toasted walnuts and vinaigrette
• Fresh mozzarella, sweet basil, roasted red peppers, cherry tomatoes, extra-virgin olive oil and cracked black pepper

Fruit Salad

per guest 10

Sliced melon, citrus and berries.

Fresh Berries

seasonal price

Selection of berries seasonally available.