Plated First Course

The following items are a sampling of first courses that Windows Catering Company can provide.


Antipasto Strudel
layers of flaky pastry filled with grilled Mediterranean vegetables, artichoke hearts, imported black olives, fontina cheese and fresh herbs, baked until golden and served with a roasted yellow pepper sauce


Artisanal Baby Lettuces
local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple cream cheese, roasted tomato vinaigrette and toasted date nut bread


Heart-Shaped Beet and Goat Cheese Gateau
thin heart-shaped slices of roasted beets layered with Bûcheron goat cheese, with endive, navel orange segments and fresh Black Mission figs with a burnt orange vinaigrette


Compressed Watermelon Salad
steakhouse cut New York strip on compressed watermelon with pickled red onion and crumbled Maytag blue cheese


Organic Chioggia Beet Salad
Humboldt Fog goat cheese, arugula, black tahini, and Ruby Red grapefruit with champagne vinaigrette and olive bread toasts


Sweetheart Salad
frisee and bibb lettuce tossed with rose petals and edible nasturtiums, drizzled with a rose-scented champagne vinaigrette


Maine Lobster and Mango Martini
medallions of Maine lobster on a tropical jicama-mango salad tossed in orange honey blossom and lemongrass vinaigrette, presented in a martini glass with Belgian endive and miso-sesame pletzel


Maryland Crab and Corn Tower
Maryland crab and corn tower with mache, frisee and micro basil salad, Madeira-tomato vinaigrette


Seafood Agnolotti
crescent-shaped pasta filled with three cheeses and tossed with lobster, shrimp and scallops in a delicate roasted garlic cream sauce with a chiffonade of basil


Glazed Diver Sea Scallops with Chorizo and Rock Shrimp Risotto
clementine glazed sea scallops served over creamy risotto with chorizo and rock shrimp, finished with poblano and piquillo pepper emulsion


Lobster Pumpkin Bisque En Croute
Maine lobster blended with pumpkin in a creamy broth topped with puff pastry


Metzer Farm Magret Duck Prosciutto
proscuitto style duck breast and sweet cantaloupe on micro greens with sun-dried blueberry vinaigrette and farmer’s cheese crostini


Beet Ravioli
creamy goat cheese sandwiched between thinly sliced roasted beets presented with orange supreme, micro greens and walnut oil vinaigrette