Army Europe-Africa MKT Menu

Course 1 – Soup

Waterzooi Chicken Soup

Course 2 - Salad

Roasted Beet Salad with Goat Cheese Tart, Candied Walnuts & Wholegrain Mustard Vinaigrette

Course 3 – Meat Option

Seafood “En Papillote”

Course 3 – Vegetarian Option

Butternut Squash Wellington

Course 3 – Vegetable Dish

Ratatouille “Confit Biyaldi”

Course 3 – Starch Dish

Parmesan Gnocchi with Peas and Garlic Parmesan Sauce

Course 3 – Sauce

Mushroom Vegetable Demi-Glace

Course 4 - Dessert

Chocolate & Hazelnut Spiced Shortbread Cookie, Financier Cake, Macerated Berries, Hazelnut Ice Cream, Crushed Brittle, and Vanilla Bean Meringue

3rd Infantry Division MKT Menu

Course 1 – Soup

Shrimp Bisque with Old Bay crema and garlic croutons

Course 2 - Salad

Composed Arugula and Celery Leaf Salad with Bacon, Poached Egg, Parmesan Crisp, and Sherry-Shallot Vinaigrette

Course 3 – Meat Option

Braised Beef Short Ribs

Course 3 – Vegetable Dish

Sauteed Carrots, Parsnips, and Roasted Brussel Sprouts

Course 3 – Starch Dish

Parmesan Gnocchi with Peas and Garlic Parmesan Sauce

Course 4 - Dessert

Red Wine Reduction

Course 4 - Dessert

Butternut Squash Tart with Rosemary-Bacon Ice Cream, Vanilla Bourbon Crème Anglaise

Military District Washington MKT Menu

Course 1 – Soup

Asparagus Veloute with Poached egg

Course 2 - Salad

Winter Salad of Poached Pear, Bleu Cheese Mousse ‘Cheesecake’, Pomegranate, Blood Orange and Sherry Vinaigrette

Course 3 – Meat Option

Cider-Brined Pork Loin and Crispy-Braised Pork Belly with Apple and Cabbage Roll

Course 3 – Vegetarian Option

Mosaic Vegetable Wellington

Course 3 – Vegetable Dish

Glazed Root Vegetables

Course 3 – Starch Dish

Leek Bread Pudding

Course 3 - Sauce

Mushroom Vegetable Demi-Glace

Course 4 - Dessert

Pumpkin Mousse Entremets with Spice Cake Crumble, Mascarpone Cream, Salted Caramel, Molasses Ice Cream, Gingered Apricot Puree and Cardamom Beignet

Army Reserve MKT Menu

Course 1 – Soup

Bouillabaisse Fish Soup with Rouille Foam and Rouille Cream

Course 2 - Salad

Seasonal Microgreen Salad with Duck Fat Toasted Foccacia

Course 3 – Meat Option

Rabit Porchetta

Course 3 – Vegetable Dish

Picada Crusted Seasonal Vegetables

Course 3 – Starch Dish

Polenta with Fontina and Pecorino Romano

Course 3 - Sauce

Plum Rabbit Au Jus

Course 4 - Dessert

Black Pepper Swirl Berry Cheesecake with Cantaloupe Sorbet, Basil Syrup, and Citrus Tuille

Coast Guard MKT Menu

Course 1 – Soup

Potato and Leek Soup

Course 2 - Salad

Caprese Salad

Course 3 – Meat Option

Beef Tenderloin

Course 3 – Vegetarian Option

Mushroom and Ricotta Stuffed Zucchini with Garlic Cream Sauce

Course 3 – Vegetable Dish

Caramelized Carrot and Onion Puree and Broccolini

Course 3 – Starch Dish

Crispy Thyme and Parmesan Potato

Course 3 - Sauce

Cherry Red Wine Reduction

Course 4 - Dessert

Dark Chocolate Dipped Belgian Galettes with Raspberry Coulis, Pistachio Ice Cream on Shortbread Crumble and a Coffee

Army Korea MKT Menu

Course 1 – Soup

Roasted Creamy Butternut Squash Soup

Course 2 - Salad

Black Truffle Pesto Caprese Salad

Course 3 – Meat Option

Lam Persillade with Heirloom Carrots, Brussel Sprouts, Yellow Onions, Bushell Chantarelle Mushrooms over Polenta

Course 3 – Vegetarian Option

Snow Pea Dumpling with Heirloom Carrots, over Goat Cheese Grits with White Wine Sauce and Pickled Red Onions

Course 4 - Dessert

Goat Cheesecake with Amaretto Pistachio Ice Cream, Candied Spice Pecans, Macerated Fruit, Raspberry Coulis, and Dark Chocolate

Air Force MKT Menu

Course 1 – Soup

Roaster Red Pepper Soup with Grilled Cheese Croutons

Course 2 - Salad

Butternut Squash and Arugula Salad with Maple Vinaigrette

Course 3 – Meat Option

Beef Tenderloin with Red Wine Reduction

Course 3 – Vegetable Dish

Mixed Vegetables

Course 3 – Starch Dish

Fondant Potatoes

Course 4 - Dessert

Deconstructed Strawberry Shortcake with Prosecco Macerated Strawberies

Fort Drum MKT Menu

Course 1 – Soup

Butternut Squash Harvest Soup with Crema and Toasted Pumpkin Seeds

Course 2 - Salad

Mediterranean Couscous Salad with Cherry Tomatoes, Feta Cheese, and Basil

Course 3 – Meat Option

Burgundy Braised Short Ribs

Course 3 – Vegetarian Option

Goat Cheese and Porcini Mushroom Ravioli with a Red Pepper Coulis

Course 3 – Vegetable Dish

Asparagus

Course 3 – Starch Dish

Basmati Rice Pilaf with Saffron

Course 3 - Sauce

Braising Liquid Reduction

Course 4 - Dessert

Chocolate Baklava with Lemon Ricotta Ice Cream

Fort Carson MKT Menu

Course 1 – Soup

Roasted Red Pepper and Tomato

Course 2 - Salad

Golden Beet Salad with Goat Cheese

Course 3 – Meat Option

Pistachio Crusted Pork Loin

Course 3 – Vegetarian Option

Kale and Mushroom Napoleon

Course 3 – Vegetable Dish

Sauteed Brococolini

Course 3 – Starch Dish

Smashed Purple Sweet Potatoes

Course 4 - Dessert

Tart au Chocolat with Fresh Berries

Navy MKT Menu

Course 1 – Appetizer

Bruschetta

Course 2 - Soup

Zappa Toscana

Course 3 – Meat Option

Prosciutto, Spinach, and Swiss Stuffed Raulade of Beef Tenderloin

Course 3 – Vegetarian Option

Eggplant Parmesan

Course 3 – Vegetable Dish

Sauteed Garlic Garden Vegetables

Course 3 – Starch Dish

Saffron Risotto

Course 4 - Dessert

Pineapple Upside Down Cake with Sweet Cream, Coconut Whip Cream, and Pineapple Coulis

Army National Guard MKT Menu

Course 1 – Soup

Tuscan Shrimp and Orzo Soup

Course 2 - Salad

Roasted Root Vegetables, Pistachio Goat Cheese, Pomegranate Vinaigrette, and Parmesan-Quinoa Crisp

Course 3 – Entrée

Tenderloin of Beef Au Poivre with Cognac Dijon-Cream Sauce

Course 3 – Vegetarian Option

Roasted Vegetable Napoleon

Course 3 – Vegetable Dish

Baby Carrots with Fronds

Course 3 – Starch Dish

Creamy Parsnip and Potato Puree

Course 4 - Dessert

Lemon Curd Mousse with A Crust of Roasted Pecans, Graham Cracker Crumbles, and a Wild Berry Coulis