�I’ll Have the Beef...� �...I’m a Vegetarian.�
Juicy house pastrami or Jerusalem-artichoke ricotta tarts? Local caterers create options to please both your carnivore and herbivore guests.
Catered by Patina Events at Brooklyn Botanic Garden
Beef: Beef fillet in red-wine sauce with caramelized cipollini onions, fingerlings, prosciutto-wrapped asparagus, and spring-onion tempura.
Veggie: Tart of Jerusalem artichokes with herbed ricotta.
Catered by Roberta’s
Veggie: Winter-squash risotto with radicchio, Parmigiano-Reggiano, and lemon.
Beef: House pastrami with freekeh, spelt, wild rice, and spigarello.
Catered by Abigail Kirsch
Veggie: Zucchini bundles with cauliflower-pea purée, lentil-chickpea mash, glazed baby carrots, and a pilaf of red rice, black quinoa, and smoked tofu.
Beef: Grilled tournedos of beef with green-vegetable risotto, tomato coulis, pea shoots, warm ratatouille, and artichoke salad.
Catered by Fig & Pig Catering Co.
Veggie: Delicata-squash lasagna with brown-butter béchamel, charred delicata, and crispy kale.
Beef: Fancy pot roast with burned carrots, rosemary-infused potatoes, baby turnips, and caramelized Brussels sprouts.
Catered by Great Performances
Veggie: Winter-vegetable pot-au-feu with braised roots, shaved vegetables, and fermented-vegetable consommé
Beef: Poached rib eye with ginger-green gremolata, Swiss chard, cabbage, parsnip, and potato.
Catered by Sweet Basil Catering
Veggie: Kabocha tamales with quinoa-cotija cakes and pickled rainbow carrots.
Beef: Pan-seared hanger steak with blood-orange reduction, cipollini chips, and stir-fried farro with broccoli, roasted fennel, and carrots.
Catered by Starr Restaurant
Veggie: Pot pie with roasted fall vegetables and Lancaster Cheddar.
Beef: Cabernet-braised Angus short ribs with roasted heirloom carrots, duo of parsnips, and onion asado.
Catered by Betty Brooklyn Catering Co.
Veggie: Pan-seared gnocchi with fresh tomato sauce and arugula.
Beef: Grilled veal chop with creamy polenta, baby artichokes, green beans, tomatoes, and mint.
Catered by FCI Catering & Events
Veggie: Wild-mushroom pannca cotta with microvegetables, pretzel "dirt" and porcini powder, and chive vinaigrette.
Beef: Chile-crusted smoked flat iron with heirloom carrots, coriander, and white-chocolate-and-smoked-almond mole.