Carrot Vichy ~ Ginger Beer Honey & Dill
Cauliflower ~ Pimento and Tarragon Buerre-Blanc
Cream Kernel Corn ~Pearl Onion, Butter Cream Cheese
Farm Fresh Corn on the Cob ~ Boiled and Served with Butter
Sautéed Button Mushroom ~ With Rosemary and Sherry Wine
Sautéed Green Beans (Haricot Verts) ~ With Slivered Almond or Sundried Tomato and Mushroom
Steamed Spaghetti Squash ~ Butter, Olive Oil, Grape Tomato Halves & Tarragon
Seasonal Vegetable Medley ~ Steamed or Sautéed
Summer Roasted Vegetables ~ Fresh Assortment of Vegetables Served Warm in Platter Anjou Pears wedges, Parsnips, Bell Peppers, Beets, Zucchini filets, Butternut squash, Roma Tomato, Jumbo asparagus, and Onion
Vegetable Bouquet ~ a Ring of Zucchini Speared with Baton Cuts of Asparagus, Carrots and Bell Pepper, Roast and Finish with Garlic and Butter Seasoning
Steamed Asparagus ~ With Hollandaise Sauce
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