catering.richmond.edu web results only
www.richmond.edu web results only
Available on events occurring March 15th through June 15th
Spring Menu
Breakfast
$4.25 each
Soup & Salad
Spring Vegetable Stew with Crème Fresche, Chervil & Chives
$2.50 as an upgrade
Roasted Radish & Bitter Greens with Candied Pecans, Gorgonzola & Lemon Butter Sauce
Entrees
Garganelli Pasta with Spring Peas in a Green Onion & Garlic Cream topped with Grilled Red Pepper (VEG)
Garlic Rubbed Pork Shoulder with Apple Cider Butter & Roasted Malibu Carrot Green Pea Salad
Crispy Roasted Chicken finished with Blackberry Orange Sauce over Caramelized Onion & Roasted Brussels with a Fire Roasted Serrano Pepper Sauce
Grilled Gulf Shrimp over Spring Green & Roasted Asparagus Salad with Sweet Corn Coulis
Halibut Brule (Ale Caramelized) with Kurri Squash Puree, Wilted Spinach & Yellow Bell Pepper Sauce
Grilled Filet Mignon topped with Crispy Lobster finished with a Saffron Chive Hollandaise, Goat Cheese Mash & Smoked Tomato Relish
Citrus & Soy Glazed Flank Steak with Chili Spiced Roasted Potato & Sesame Bok Choy. Topped with Tempura Fried Onion Straws
Desserts
Galactic Brownies (Marshmallow & Pastel Chocolate Candy)
Strawberry Buttermilk Cobbler
Raspberry & Chocolate Cheesecake (GF)