• Salads 
Baby field greens with balsamic vinaigrette
Spinach salad with honey mustard dressing
Green salad with mixed vegetable garnishes
Classic Caesar salad
  • Vegetable accompaniments
Broccoli ala Greque
Ratatouille with fresh herbs
Asparagus with dijon dill vinaigrette
Marinated fresh vegetable medley
Green beans with toasted hazelnuts and butter
  • Cold salads

Applewood potato salad with dijon and dill

New potato salad with pesto and chives

 Penne pasta salad primavera

Orzo pasta salad with artichokes and peppers

 Northwest Waldorf salad with hazelnuts

 Southwestern corn salad with jicama

 Fresh seasonal fruit salad

 Tabouli salad with cucumber and mint

 Yucatan black bean and rice salad

 Wild rice salad with dried cherries and hazelnuts

 Rice salad with peas and a dijon dill dressing

 Traditional cole slaw

 Thai style cabbage salad

Quinoa salad with seasonal vegetables

Marinated grilled vegetable salad

 

                

  • Side dishes

Cheese tortellini with roasted eggplant and sweet peppers
New potatoes tossed with butter, garlic and dill
Layered potato gratin with parmesan and herbs
Roasted new potatoes with rosemary

Wild rice pilaf with mushrooms and green onions

Orzo pasta with roasted garlic mushrooms and marjoram

Garlic mashed potatoes

Vegetable fried rice

   

  • Entrees

Baked breast of chicken with a ginger sesame sauce
Pan roasted breast of chicken with a tomato thyme relish
Roasted breast of turkey with tarragon aioli
Herb rubbed roasted NY strip served with horseradish
Salmon fillet with blackberry sauce
Roasted pork loin with apple chutney
Roasted leg of lamb with hazelnut mint  pesto  

                           Just a few of many options...

Additional Costs     ChefPeter@Applewood.net