J. Scott Catering welcomed corporate clients to a private group tasting filled with chef-inspired flavors. Guests enjoyed a curated selection of dishes, each plated with creativity and designed to highlight the team’s signature style. The evening offered a delicious preview of the artistry, hospitality, and quality brought to every event.
Menu
- Heirloom Tomato Salad: Eckerton Farm Heirloom Tomatoes, Buffalo Mozzarella, Baby Arugula, Extra Virgin Olive Oil, Aged Balsamic
- Baby Asian Blend Salad: Shaved Red Onions, Marcona Almonds, Roasted Fennel, Manchego Crisps, Yellow Pear Tomatoes, Champagne Dijon Vinaigrette
- Roasted Beet and Citrus Salad: Candied Orange Zest, Baby Arugula, Sharp Goat Cheese, Pine Nut Vinaigrette
- Spinach & Pancetta Stuffed Chicken: Lemon Chicken Jus, Blue Cheese
- Garlic Crusted Freebird Airline Chicken: Grilled Artichoke, Rosemary Tomato Chicken Jus
- Herb Marinated Black Sea Bass (GF): Leek Fondue, Crispy Fennel Strips
- Pan Seared Skate Milanese: Warm Caper Butter, Lemon Arugula
- Braised Short Rib (GF): Zinfandel Cherry Glaze, Crisp Onion Straws
- Swordfish Steak
- Pub Steak
- Grilled Eggplant and Zucchini Muffeleta (GF) (V): Roasted Tomato Vinaigrette, Arugula
- Skilled Roasted Cauliflower Steak (VE) (GF): Smoked Tomato Sauce, Local Greens
- Lemon Garlic Green Beans
- Caramelized Brussels Sprouts & Onions
- Parmesan Herb Fingerling Potatoes
Vendors
Photographer: Campli Photography
Venue: Phoenixville Foundry
