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Constellation Culinary Group Unveils New Catering Menu

Curated for the 2023-2024 winter season, the new menu is available at venues across South Florida

By Madeline Fuerstenberg

Constellation Culinary Group
Guests wait in line for food at a Constellation Culinary Group-catered event || Courtesy of Constellation Culinary Group

Constellation Culinary Group, known for providing world-class dining experiences around the country, has unveiled a winter 2023-2024 catering menu curated by Executive Chef Elgin Woodman. Available for a range of events, Constellation’s new menu is exclusive to the company’s South Florida venues and off-premises gatherings catered by the company.

Regional Constellation venues include the Adrienne Arsht Center for the Performing Arts, the Phillip and Patricia Frost Museum of Science, the Pérez Art Museum Miami and SGWS Wynwood, all in Miami; the Norton Museum of Art in Palm Beach; and the Sarasota Art Museum.

Included on the new menu are hors d’oeuvres like Duck Crepes; Camembert Croquettes with pear and orange marmalade; Philly Cheesesteak Air Cread with beef carpaccio, cheese, dehydrated mushroom, and onion jam; Hearts of Palm Cake with vegan tartar sauce; and more. New appetizers include the Mango Leather & Truffled Pecorino Salad with bitter greens and crispy prosciutto topped with mano vinaigrette; Carrot Tartare, a roasted carrot and parsnip purée with carrot chicharron and cardamom-carrot vinaigrette; and others. Featured entrees include the Sweet Soy-Glazed Skirt Steak served with carrot mash, maple miso Japanese sweet potatoes, Asian pear, and haricot verts and Grilled Mahi & Thai Curry Crab Bisque with lump crab meat, black forbidden rice, and sea bean and almond salad.

“With a team of expert chefs and an emphasis on using only the freshest, highest-quality ingredients, Constellation collaborates with local farms to source seasonal produce for each of its locations,” a statement released by Constellation Culinary Group reads. “They also stay on top of the latest culinary trends and work to curate guest experiences through dish presentations. For example, the team is often inspired by its museums’ art exhibitions and is known for fun twists on serving displays, like presenting caviar in an ice cream cart setup.”