• 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
Pasta salad primavera
Northwest Waldorf salad
Southwestern corn salad with jicama
Fresh fruit salad
Tabouli with cucumber and mint
Black bean and rice salad
Wild rice salad with dried cherries and hazelnuts
Rice salad with with peas and a dijon dill dressing
Traditional cole slaw
Thai style cabbage 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