RSVP Catering releases Spring and Summer menus

Spring is finally here!

And with it, a bounty of fresh seasonal ingredients. We are proud to release our brand new menus that incorporate the flavors of the seasons. Below are a few of our very favorites, as well as a link to view the menus for yourself.

All photos by Greg Powers Photography

Watermelon Bruschetta – Yellow Tomato, Mozzarella, Basil, Balsamic Reduction and Toasted Quinoa

Smoked Chicken Mango Cake – Jicama on Brown Rice Cake with Saffron Aioli and Micro Basil

Pickled Shrimp Spoon – Fennel Fronds and Pickled Mustard Seeds

Peking Duck Bao – Crispy Duck, Pickled Cucumber, Cilantro, Scallion with Siracha Hoisin Sauce

Buffalo Deviled Egg – Crumbled Bleu Cheese And Celery Twist

Heirloom Tomato Two Ways – Fresh Mozzarella, Green Olives, Corn Nuts and Arugula with Basil Vinaigrette

Mesclun Green Salad – Radicchio, Grilled Asparagus, Grilled Peaches, Savory Granola and Cucumber Herb Vinaigrette

Ricotta Gnocchi with Asparagus – Pickled, Fennel, Lemon Zest and Brown Butter

Roasted Rockfish – Summer Succotash and Citrus Nage

Chelsea Market Chicken – Roasted Chicken Breast, Carrot Puree, Shaved Carrot Salad and Pea Shoots

Cliff Spa Chicken – Frenched Chicken Breast, Tri- Colored Potatoes, Artichoke, Grilled Corn and Chicken Jus

Espresso Cheesecake – Coffee Infused Sponge Cake, Mascarpone Cheesecake And Kahlua Cocoa Cream

Chocolate Hazelnut Torte – Malt Cream, Hazelnut Dust and Pretzel Brittle