Our menu from Innovative Gourmet

Our Menu for the Dancing for Recovery Event – May 15, 2010

Innovative Gourmet
voted Baltimore’s best caterer, celebrating 26 years of really good food

Passed Appetizers

Grilled shrimp, Yukon Gold potato latke, grilled semolina bread with St. Andre cheese and roasted yellow tomato, pan seared polenta triangle with fresh herbs and Gorgonzola crumbles, grilled asparagus, and Maryland crab salad served on a Bibb lettuce pillow

Stationary Appetizers

Mediterranean Charcuterie Display: a fine selection of meats, raw and marinated vegetables
and cheeses

 House Cured Gravlax: Atlantic salmon cured with herbs and served with capers, chopped red onions, chopped hard-boiled eggs and minced parsley

Main Course – Duo entrée plate

Chicken Sautée: breast of chicken medallions sautéed with white wine, olive oil, leeks and red peppers

Braised Salmon: with yellow tomatoes, leeks and herbs, in a chardonnay butter sauce

Side Accompaniments

Saffron Risotto style orzo with pearl onions, baby peas, roasted peppers, carmelized garlic cloves

Vegetarian Option

            House-made vegetarian cannelloni filled with roasted chanterelle mushrooms, spinach and Romano fresco with a roast garlic white sauce

Dessert

Assorted American and European pastries

Coffee and Tea Service

Fresh brewed gourmet regular and decaffeinated coffee, imported and domestic teas
Served with cinnamon sticks, whipped cream and cocoa powder