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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