Root Catering

Heirloom pork cured in brown sugar brine, smoked, and sliced; served with maple dijon glaze on the side

Pepper-cured salmon poached with herbs and wine served with yogurt dill sauce on the side with accouterments (3lbs cooked, cut into 6+~ portions, with lemon and fresh herbs, sauce on the side)

Three pounds of roasted asparagus with velvety lemon butter sauce

Five Pounds of creamy baked four cheese pasta topped with garlicky panko crumbs

Four pounds of caramelized roasted roots with toasted harissa spices

Greens with spring vegetables, toasted seeds, and creamy herbaceous dressing

Spring potatoes poached in olive oil, garlic, and thyme

Nine inch egg pie with cream, gruyere, leeks, and bacon (eight cuts)

Nine inch egg pie with cream, gruyere, sauteed mushrooms, spinach and garlic

One dozen crusty whole wheat rolls fermented with Chef Keith's sourdough starter

Rick house-made chocolate brownies topped with toasted pecans

3 OZ nut-free chocolate chip cookie (VG)

Root's famous granola bar, loaded with nuts, seeds, dried fruit, chocolate, honey, and oats (contains peanuts)