Dupree Catering – 2017 Menu

Choice of Entrees (Served Room Temp):

Grilled and Sliced Beef Tenderloin with Horseradish mustard sauce-$40.00

Herb Crusted Salmon with a Green Goddess Sauce-$36.00

Sweet Tea Brined Pork Tenderloin with Peach Chutney-$36.00

Parmesan Crusted Chicken with a Sweet Tomato Relish-$33.00

Ratatouille Tart with Goat Cheese and Basil-$30.00

All Entrees Served with the Following Sides (Served Cold or Room Temp):

*Rainbow Salad with Arugula, Watercress, Rainbow Carrots, Watermelon Radish, Sugar Snap Peas and Creamy Lemon Vinaigrette

*Fingerling Potato Salad with Fresh Dill and Mustard Vinaigrette

*Green Bean salad with Toasted Walnuts, Dried Cranberries and a Roasted Shallot Vinaigrette

*Local Artisan Bread and Butter

Dessert:

Flourless Chocolate Torte with a mixed berry Coulis and Vanilla Bean Mascarpone

Disposable Dinnerware (biodegradable and Compostable plates with cutlery, napkins and tumblers) available for $3.50 per person