Farm to Fork 2017 at Catelli Duo Moorestown

Course One

Watermelon Salad
frisee, arugula, heirloom tomatoes, feta, pickled red onion, cucumbers

Roasted Pepper & Gouda Soup

Grilled Caesar Salad
grilled half romaine heart, house-made dressing, fresh shaved parmesan

Berries & Burrata
fresh strawberries, mint, basil, burrata, balsamic reduction

Course Two

Grilled Vegetable Caprese
summer squash, eggplant, tomato, fresh mozzarella,
charred herb balsamic emulsion

Red Snapper Crudo
(raw) watermelon, radish, grapefruit, cracked black pepper, evoo, sea salt

Grilled Jersey Peach-Prosciutto Flatbread
lemon crema, basil

Classic Steamed Mussels
fennel, leeks, sausage, cannellini beans

Course Three

Marinated Skirt Steak
watercress-mint salad, cucumbers, crushed salted peanuts

Pan Seared Salmon
roasted purple potatoes, sautéed broccolini, citrus buerre blanc

Crispy Fried Statler Chicken Breast
tricolor cauliflower, roasted fingerling potatoes,
thyme veal reduction

sweet Italian sausage, broccoli rabe, pancetta

Course Four

A fun sampling of our popular desserts