Sustainable Catering NYC: Corporate, Wedding, Law Firm and Party Catering

At Diane Gordon Catering, we take sustainability very seriously. For all our menus, we prioritize sourcing locally grown produce, dairy and meat. We also work with an array of green and eco-friendly vendors. For our most sustainably minded corporate and private clients, we are happy to work one-on-one to create an event that meets your environmental as well as your epicurean needs. A few of our recent “green” focused events included Cauliflower Fritto Misto Drizzled with a Lemon – Parsley Pesto and Paneer Stuffed Eggplant with a Red Lentil and Coconut Sauce.

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Sustainable Menus

Vegetarian Passed Hors d’oeuvres:

Shredded Zucchini and Feta Pancakes Topped with Yogurt-Dill Sauce

Local Butternut Squash, Ricotta and Sage Macaroni and Cheese Bites

Artisanal Chevre and Caramelized Leek Tartlets with Cranberry Coulis

Grilled Vermont Cheddar and Vine Ripened Tomato Triangles

Asian Vegetable Spring Rolls with a Mildly Spicy Kimchee Sauce

Parmesan Frico Baskets Filled with a Sicilian Eggplant Caponata

Kale Caesar Chopped Salad Served in Parmesan Frico Baskets

Parisian Bistro Style Devilled Eggs, Sea Salt, Herbs de Provence

Watermelon and Greek Feta Skewers with a Drizzle of Balsamic

Sweet Corn Fritters with Sour Cream and a Dab of Red Pepper Jelly

Fennel, Tomato and Black Olive Pissaladière Puff Pastry Squares

Vegan Passed Hors d’oeuvres:

Truffled Wild Mushrooms and Fresh Thyme on Arborio Risotto Cakes

Autumn Market Vegetable Quesadillas with Sage and Vegan Cheese

Golden Corn Polenta Fries Lightly Drizzled with a Romesco Sauce

Black Bean and Quinoa Veggie Burger Sliders with Avocado Relish

Seitan “Osso Buco” Served in Potato Cups with Crispy Leek Garnish

Colorful Vegetable and Spiced Tofu Mini Tacos with Mango Salsa

Vietnamese Rice Paper Rolls with Soba Noodles and Nuoc Cham

Golden and Purple Beet Tartare with Cashew Cheese in Endive Spears

Homemade Falafel on Flatbreads with Vegan Cucumber Tzatziki

Cauliflower “Fritto Misto” Drizzled with a Lemon-Parsley Pesto

Mesquite Grilled Maple-Mustard Brussels Sprouts Brochettes

Velvety Black Bean Soup Shooters Served in Demi Tasse Cups

Sweet Potato Canapes with Cashew Cream and Pomegranate

Vine Ripened Cherry Tomatoes Filled with Late Summer Corn Salad

White Bean and Sundried Tomato Bruschetta with Fresh Rosemary

Little Gem Lettuce Cups with Mango, Tofu, Spicy Peanut Sauce

Mezze Station:

Crudite of Raw and Lightly Blanched Colorful Vegetables Served with Homemade Hummus (Vegan)

Our Signature Hand Cut Guacamole with Home Fried Corn Tortilla Chips (Vegan)

Baked Cauliflower Strata with Turmeric and Sesame Seeds (Vegetarian)

Savarin of Heirloom Carrots with Apples and Nutmeg (Vegetarian)

Greek Dips — Eggplant Melitzanosalata (Vegan), Artichoke and Lemon (Vegan), Red Pepper and Feta Htipiti (Vegetarian); Beet Tzatziki (Vegetarian); Saffron Aioli (Vegetarian); Green Goddess (Vegetarian); Carrot Hummus (Vegan) – served with pita crisps and vegan crackers

Vegan Appetizers:

Classic Tabbouleh with Tomato, Persian Cucumber and Parsley

Moroccan Couscous with Diced Market Vegetables, Exotic Spices

Buckwheat Soba Noodles with Mirin-Ginger Sauce and Scallions

Tuscan White Beans with Aubergine and Truffled Wild Mushrooms

French Green Lentils de Puy with Carrots, Celery, Walnut Dressing

Roasted Purple, Chioggia and Golden Beets with Minced Parsley

Cauliflower Florets with Date-Tahini Dressing and Sesame Seeds

Spaghetti Squash Aglio e Olio, Crispy Sage and Garlic Breadcrumbs

Organic Golden Quinoa with Sundried Tomatoes and Fresh Corn

For additional information and pricing please email info@dianegordoncatering.com