Trillium Caterers

Maine Wedding and Event Catering

VEGETABLES

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Roasted Carrots with Dill, Chevre, and Aleppo Pepper

Crunchy Shaved Broccoli with Toasted Almonds, Lemon Zest, and Creamy Tarragon Dressing

Roasted Cauliflower with Pine Nuts, Currants, and Parsley

Kale Caesar with Olive Oil Croutons, Lemon, and Parmesan

Heirloom Cucumbers with Tomato Wedges, Cracked Olives, Sesame, and Marjoram

Glazed Beets with Toasted Hazelnuts, Shallot Vinaigrette, Pecorino, and Mint

Iceberg Wedge with Bleu Cheese, Bacon, Cucumbers, and Buttermilk Chive Dressing

Roasted Corn Salad with Peppers, Cherry Tomatoes, and Herbs

Crispy Cabbage Salad with Potatoes, Shaved Carrots, Dill, and Yogurt

Native Tomatoes with Sea Salt and Pickled Shallot Vinaigrette

 

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