Those looking for innovative private dining experiences can consider the new seasonal menu, “A Taste of Two Seasons” from M Culinary Concepts. The new menu from the valley’s premier event catering and hospitality company has a strict emphasis using exclusively in-season winter and spring ingredients for the menus intriguing entrees & hors d’oeuvres, satisfying small plates and delicious desserts.
The exciting new menu comes from M Culinary Concepts Director of Culinary Operations Cody Abrams and Pastry Chef Kurt Karaffa. “Everything we do at M Culinary is exemplified by the A Taste of Two Seasons menu,” Abrams said. “Seasonal ingredients translate to the freshest ideas and finest quality, and we are eager to debut this new menu at your next event.”
M Culinary Concepts new seasonal menu
Dishes can be paired together or with signature dishes to create a custom menu for any dietary needs and restrictions. The new menu features…..
Hors D’oeuvres
- Artisan Crostini – Herbed goat cheese, toasted pistachio, cranberry. Vegetarian contains nuts.
- Poutine – potato pancake, cheese curds, brown gravy, chives.
- Lingonberry Brie Cone – Brie mousse, lingonberry jam, granny smith apple. Vegetarian.
- Strawberry Feta Spoon – Whipped feta, macerated strawberries, black pepper, micro basil. Vegetarian, gluten-free.
Entrées
- Coq au Vin Chicken Thigh – Roasted fingerling potatoes, leek and carrot sauce, red wine reduction, herb oil. Gluten-free, dairy-free.
- Cider Mustard Glazed Pork Chop – parsnip purée, roasted brussels sprouts & pearl onions, pickled carrot ribbons.
- Honey Glazed Duck Breast – Fava beans, spring peas, wild rice and beet pilaf, toasted almonds. Gluten-free, dairy-free, contains nuts.
- Crispy Skin Arctic Char – Truffled asparagus purée, smashed confit potatoes, lemon spring herb gremolata. Gluten-free, dairy-free.
Small Plates
- Seasonal Tortellini – Peas, stracciatella, brown butter, crispy prosciutto.
- Chimichurri Cauliflower Taco – Mango salsa, pomegranate seed, cotija. Vegetarian, gluten-free.
- Winter Squash & Shallot Tarte – Arugula, manchego. Vegetarian.
- Dill and Feta Crusted Salmon – spring radish and haricot vert salad, lemon dressing.
Desserts
- Fire & Ice – Banana pineapple sorbet, fruit consommé, jalapeño syrup, roasted pineapple. Vegan, gluten-free.
- Blueberry Financier – Strawberry ice cream, seasonal fruit, raspberry meringue. Vegetarian.
For more information or to book an event please visit their website.
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