Seattle Caterer Lisa Dupar Unveils Fall Menu at Pomegranate Bistro

• Arugula, endive, and spinach salad with press fall apple cider dressing, local goat cheese, dried cranberries and candied hazelnuts
• Soft bibb and root vegetable salad with yellow mustard vinaigrette
• Blue Caesar salad with artisan croutons, and crumbled Point Reyes blue cheese
• Fall chanterelle fontina pie in thyme cheddar crust with roasted cipollini onion confit
• Asian chicken noodle soup with Thai basil, ginger and bok choy shrimp crackers

• Creamy white cauliflower and potato mashers

• Pine nut crusted pan seared wild halibut, baked citrus semolina gnocchi and citrus butter
• Lisa’s southern fried chicken, white cauliflower potato mashers and house slaw
• Whole Taiwan style fried tilapia with steamed Asian veggies, jasmine rice and sticky fish sauce
• Suppli:   pecorino risotto cakes filled with pesto and fresh mozzarella on an arugula and warm oil cured tomatoes
• Fresh pasta rags, roasted red kuri squash with creamy sage blue cheese sauce, toasted pine nuts and fried shallots
• Grilled Misty Isle Angus rib eye steak rubbed with porcini salt, smoked mushroom ragout and creamy horseradish yellow polenta

• Little Italian meatballs and fresh ciliegine mozzerella, roasted garlic marinara sauce, marinated tomatoes and basil

• Saffron braised sliced chicken on arugula salad with tomato chervil vinaigrette
• White bean and Italian oil packed tuna with marinated artichokes, kalamata olives and romaine salad with grilled lemon vinaigrette

• Key West key lime pie with lime curd and burnt meringue
• Lemon ginger ricotta tart with organic poached pears and citrus mascarpone
• Sticky caramel apple ice cream with caramel popcorn
• Fuzzy navel sorbet and butter cookies

• Southern fried chicken drumsticks and waffles with maple syrup
• Dried cherry granola, organic honey yogurt and season fruit

• Cup of seasonal fruits

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