Numnumnum is fresh off the heels of our first catering job! We prepared a six course seasonal dinner with a medley of macrobiotic and Asian flavors. It was a lovely evening on Lake Monona with kind people, good cheer, and lots of numnumnums! The menu included:
Starter: Quick radish and daikon pickles with umeboshi vinaigrette
App: Nori roll of sweet brown rice, carmelized tempeh and green onion, with cranberry ginger relish, pistacio dust and tamari-wasabi sauce
Soup: Cream of curried butternut squash, red bell pepper, and cilantro with Chinese 5-spice cracker
Entree: Baked halibut on udon noodles tossed with shitake mushrooms, roasted carrots and miso dressing
Salad: Mesclun greens with red pear, toasted pumpkin seeds and citrus vinaigrette
Dessert: Mulled apple sorbet with candied apple slice
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