Cambridge Catering: carving stations

menu 1
boneless leg of lamb- cumin coriander rub
chickpea edamame salsa- cucumber, mint, harissalabne aioli
spicy roasted heirloom carrots- cilantro, preserved lemon
whole wheat puffed pita

menu 2
creek-stonefarms ribeye roast- rosemary demi glacé
quick pickled oyster mushrooms- artichoke, thyme, lemon white wine vinaigrette
crisp fingerling potatoes- charred spring onions, romesco
italian herb foccacia

menu 3
chimichurri flank steak- pickled mustard seeds, avocado mousse
bell pepper slaw- mango, cilantro, ancho lime vinaigrette
plantain and black bean sauté
stone ground blue corn tortillas

menu 4
maple brined pork loin- glazed pears
white cheddar and rotelle- paprika bread crumbs
sugar snap peas, heirloom carrots, ricotta dressing
stuffing scented brioche