Catering Spring Ideas for Washington DC

Well let’s just start with dessert right off the bat, shall we?  Teatime catered a plated lunch at the Nuclear Regulatory Commission earlier in the week and served this awesome dessert:  Fresh Raspberry, Blackberry, Blueberry and Strawberry with Lemon Curd and a wedge of Cream Cheese Brownie on the side.  Colorful, fresh and just what a diner is looking for in a springtime dessert.

A plated salad is a great first course for a light luncheon or dinner reception menu idea.  While the NRC format was a formal meal, this could easily be featured on a buffet menu as well as a simple side dish.  Mixed Greens with Red Cabbage, Mango, Asian Pear, Walnuts and Parmesan in a Citrus Vinaigrette.

Ruth’s House Salad as a plated first course, Mixed Greens, Tomato, Scallion, Pecans, Dried Cranberry, Gorgonzola in a Balsamic Vinaigrette.

The NRC luncheon featured as it’s main course Citrus Glazed Salmon Filet, Pan Sauteed Fingerling Potatoes with Sea Salt, Tri Colored String Beans.  A Vegetarian option served featured Sauteed Polenta Medallions with a Basil Cream Sauce.

Bon Appetit!
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