Buffet Samples

Menu One
Assorted crusty breads
Mixed Greens with English Cucumbers, Grape Tomatoes with Sun-Dried Tomato Vinaigrette
Chicken Picatta with Lemon and Capers
Harvest Rice Pilaf
Roasted Fall Vegetables

Menu Two
Asian Green Salad with Sesame Soy Dressing and Tamari Almonds
Teriyaki chicken over Coconut Rice
Sugar snap peas with lemon zest
California roll sushi

Menu Three
Homemade Focccia Bread
Mediterranean Salad with Feta Cheese, Grape Tomatoes, Chick Peas, Cucumbers, Red Peppers and White Balsamic Dressing
Tri Tip Sirloin with a Five Onion Compote and Horseradish Sauce
Grilled chicken with a feta, olive, and tomato tapenade
Steamed Broccoli
Penne with a Light Sauce of Olive Oil and Garlic Served with Roasted Vegetables and Parmesan Cheese

Menu Four
Assorted Breads
Cranberry Gorgonzola Salad with Mixed Greens, Spiced Pecans, Gorgonzola and an Orange Ginger Vinaigrette
Maple and whole grain mustard seared salmon fillet
Roasted Red Bliss Potatoes with Rosemary and Garlic
Grilled Vegetable Display Seasoned with Salt, Pepper and Olive Oil

Menu Five
Assorted Crusty Breads
Apple Cheddar Salad Served with Mixed greens, Dried Cranberries, Diced Apples, Spiced Pecans, Extra Sharp Cheddar Served with an Apple Cider Vinaigrette
Cornbread, Dried Cranberries and Pistachio Stuffed Chicken
Herbed Tenderloin with a Malbec demi-glace
Honey Glazed Baby Carrots and Parsnips
Herbed Mashed Potatoes

Menu Six
Focaccia Bread
Spinach Salad with Sliced Strawberries, Red Onion, Gorgonzola in Orange Ginger Vinaigrette
Bleu cheese, onion and spinach stuffed portobello mushroom
Pan seared chicken breast with apricot and champagne sauce
Roasted Fingerling Potatoes
Spring Vegetable Medley

Menu Seven
Baby Romaine with Shaved Parmesan and Balsamic Dressing
Carved Lamb Tops with Garlic and Rosemary
Chicken Marsala
Sautéed Broccoli Rabbe
Israeli Cous Cous Salad