|
Jersey Tomatoes utilizes natural foods and slow cooking to create
the ultimate in New American cuisine. Our menus features local,
sustainable produce direct from the following small farms we love:
Capay Organic, Hamada, Knoll, Dirty Girl, Iacopi, County Line
Harvest, T& D Willey, Full Belly and Marshall’s. Our sustainable,
local meat and seafood is sourced through Ports Seafood and
Golden Gate Meat Company.
Our clients have individual needs and tastes and we reflect that
in our work. We create menus that are perfect for you! Do you
love Octopus? Are you nuts about Sunchokes? Do you dream about
Brussels Sprouts? No worries, as long as your needs are seasonal
and local, we'll make your culinary dreams come true!
Below are some sample menus from past events. Like
what you see? Give us a call and let's start planning
your event!
A "Top Chef" Wedding Challenge
Head Chef Christian Noto vs. Sous Chef Sam Leonard
Jersey vs. Boston
— Christian Noto —
Haricot Verts with Seared Kobe Beef,
Heirloom Tomatoes, Mint and Balsamic Zabaglione
Coho Salmon Crudo with Fresh Shelling Beans,
New Potatoes, Mache and Dijon Whipped Cream
Italian Wedding Soup with Baby Meatballs,
Escarole and Shaved Parmesan
Roast Fennel Chicken with Summer Vegetable-Gruyere Bread Pudding
and Garlic Sautéed Broccoli Di Cicco
— Sam Leonard —
Watermelon and Cucumber Salad with Heirloom Tomato, Mint,
and a Cumin-Turmeric Vinaigrette
California Halibut Ceviche with Avocado, Jicama,
Habenero and Lime on a fried Tostone
Roasted Shishito Peppers with a Soy-Yuzu Reduction,
Crumbled Cotija and Honey Roasted Peanuts
Pepper Crusted Sirloin Steak with Grilled Peach,
Quick-Pickled Red Onion, Blue Cheese and Maple Syrup
A Sunday Brunch
Buttermilk Pancakes with Vermont Maple Syrup and Nutmeg Butter
Fresh Croutes with Onion Jam, Black Sausage and Poached Egg
House Cured Wild Salmon on Pumpernickel
with Tarragon Crème Fraiche and Sweet 100 Tomatoes
Moroccan Eggplant, Tomato and Lemon Jam
with House Sesame Flatbread
Market Vegetable Salad with Orzo, Ricotta Salata,
Sweet Gem Lettuce and Genovese Basil-Lemon Vinaigrette
"Zeppole" with Last Fall's Persimmon Preserves
|
