SEATED DINNER MENUS
Krisp Events is very well known for their seated spring & summer dinner catering menu in NYC. We work very closely with our clients to produce the best possible event time and time again. Our client base with seated dinner catering continues to expand as we constantly raise our level of service. Our relationships are built on trust, excellence service and of course, amazing food.
SPRING/SUMMER SEATED DINNER MENU
FIRST COURSE – Choose 1
SOUP
Spring Pea Soup – Crab – Pink Peppercorn – Mint – Avocado
SALAD
Chopped Salad – Cucumber – Feta – Tomato – Corn – Olives – Pulled Crouton
Frisée – Bacon Lardon – Pear – Soft Boiled Egg – Herbs – Green Goddess Dressing
Asparagus – Morel Mushroom – Shaved Egg – Baked Parmesan
Arugula – Preserved Lemon – Strawberries – Barrel Aged Balsamic 25 Years
Heirloom Tomato – Burrata – Basil – Balsamic – Sea Salt
MAIN COURSE – Choose 1
FISH
Olive Oil Poached Wild Halibut – Fresh Peas – Sugar Snap Peas – Sea Beans – Saffron Broth
Roasted Red Snapper – Foraged Mushrooms – Poached New Potato – Watercress – Sorrel Broth
Pan Seared Scallops – Wilted Greens – Meyer Lemon – Apple – Cauliflower Emulsion
MEAT
Spring Lamb Loin – Chickpeas – Oven Roasted Tomato – Pickled Ramps – Tomato – Beurre Blanc
Roasted 5 Spiced Duck Breast – New Potato – Haricot Vert – Hazelnuts – Apricot
Chicken Breast – Rainbow Swiss Chard & Carrots – Tarragon – Brown Chicken Jus
Braised Short Rib & Sirloin – Glazed Spring Vegetables – Beef Demi
SILENT VEGETARIAN OPTION
Roasted Carrots – Crema – Dill – Lime – Goat Cheese
DESSERT
Almond Parfait – Almond Dacquoise Base Topped with Light & Airy Almond & Egg Whites
Exotic Mousse – Mango & Red Fruit Mousse on Coconut Dacquoise Biscuit – Mango Glaze
Royal Dome – Dacquoise Biscuit – Hazelnut Crunch – Chocolate Mousse – Gold Leaf
Paris Brest – Choux Pastry Crown with Praline Mousse Filling – Topped with Shaved Almonds
Chocolate Secret – Crunchy Nougat – Dried Fruits – Chocolate Mousse & Chocolate Stick
Molten Chocolate – Molten Chocolate Lava Cake – Vanilla Gelato
FALL/WINTER SEATED DINNER MENU
FIRST COURSE – Choose 1
Butternut Squash Soup – Toasted Pepitas – Pumpkin Oil – Rye – Ricotta
Cauliflower Soup – Porcini Oil – Dill
Roasted Carrots & Tri-Color Beets – Lemon Yogurt – Baby Kale – Balsamic Reduction
Tuna Tartare – Puffed Grains & Rice – Micro Kale & Watercress – Chili Pearls – Olive Oil – Sea Salt
Beef Tartare – Dijon – Crispy Capers – Pickled Mustard Seeds – Rye Toast – Sunflower Seeds
Roasted Squash – Burrata – Brown Butter – Crispy Sage – Golden Raisins
Roasted Tomato & Goat Cheese Tart – Farmers Greens – Seasonal Sprouts – Hazelnuts
MAIN COURSE – Choose 1
FISH
Olive Oil Poached Halibut – Wilted Leeks – Mushroom Risotto – Oven Dried Shiitake – Parmesan Crisp
Roasted Branzino – Pickled Pearl Onion – Honey Roasted Carrots – Watercress & Fennel Broth
Pan Seared Scallops – Brown Butter Cauliflower Puree – Wilted Escarole – Garlic Confit – Crispy Capers
MEAT
Roasted Leg of Lamb – French Lentil Smash – Pistachio – Tomato Fondue
Roasted Chicken Breast – Swiss Chard – Apple Cider Farro – Brown Chicken Jus
Braised Short Rib – Glazed Fall Vegetable – Wilted Kale – Horseradish – Beef Demi
VEGETABLE
Carrots & Beets – Coriander – Dill – Artisan Beans – Vegetable Broth (Vegan)
Roasted Cauliflower – Pistachio – Raisins – Parsley – Thyme – Pomegranate Molasses
DESSERT
Chocolate Vendome – Chocolate Genoise – Raspberry Gelée – Chocolate Ganache
Curried Pineapple & Mascarpone Gelato – Pink Peppercorns
Flourless Chocolate Cake – Gelato – Candied Kumquats
