A Bountiful Buffet

Entrees

• Nut Encrusted Tenderloin of Beef presented with Barolo Wine Sauce
• Coffee Roasted Tenderloin of Beef starred with Pink & Green Peppercorns with Banana Chutney
• Carved Top Round with Caramelized Onions & Dijon Sauce
• Rack of Lamb rubbed with Garlic & Provencale Herbs served with Minted Jus
• Oven Roasted Leg of Lamb with Rosemary Essence
• Roasted Loin of Pork seasoned with Garlic & Asian Spices, with Oriental Sauce

• Grilled Pork Tenderloin with Fresh Peach & Ginger Sauce
• Breast of Chicken rolled with Roasted Peppers & Goat Cheese with Pepper Suace
• Chicken Sauteed with Apples, Raisins, & Slivered Almonds with a Calvados Reduction
• Indonesian Roasted Chicken with Crushed Peanuts & Chili-Cucumber Relish
• Breast of Chicken rolled with Almonds, Spinach, & Fresh Herbs, served with Saffron Aioli
• Herb & Lemon marinated Grilled Chicken Breast Medallions with Citrus-Olive Oil Emulsion
• Roasted Duck with Olive & Orange Sauce
• Breast of Duck with Plums, Pears & Wild Berry Concassee
• Mexican Pipian Chicken in a sauce of Dark Red Chilies, Almonds, Cloves, & Cinnamon

• Chilled Salmon set upon Asparagus with Sun-Dried Cherries & Sauce Verte
• Chilean Sea Bass rolled in Black & White Sesame Seeds accompanied by Warm Teriyaki Vinaigrette
• Grilled Salmon with Mustard Dill Cream
• Mahi Mahi dressed with Tomato-Caper Vinaigrette & Rosemary Mayonnaise
• Grilled Swordfish with Avocado-Lime Salsa
• Red Snapper encrusted with Pistachios, Scallions, Ginger & Papaya Salsa
• Lemon Glazed Salmon upon Black Pepper Slaw with Caramelized Orange & Star Anise Sauce

Pasta Dishes

• Wild Mushroom Ravioli with Pesto
• Three Cheese Tortellini with Toasted Pine Nuts & Garlic Cream
• Penne Pasta with Tomato & Fresh Basil Sauce
• Farfalle with Scallops, Shrimp, Porcini Mushrooms & Sweet Peas
• Ruffled Pasta with Grilled Shrimp & Vodka-Spiked Cream Sauce
• Lobster Ravioli with Tomato Cream
• Orzo with Artichokes, Sun Dried Tomatoes , Feta & Marinara Sauce

Vegetables and Sides

• Signature Grilled Seasonal Vegetables drizzled with Herb Infused Olive Oil
• Asparagus Spears with Lemon Vinaigrette
• Zucchini & Squash Julienne with Tahitian Vanilla Butter
• Honey Glazed Baby Carrots with Cinnamon
• Sugar Snap Peas & Leeks
• Grilled Portobello Mushrooms marinated with Rosemary, Lime & Olive Oil
• Haricot Verts Sauteed with Roasted Garlic Butter
• Ratatouille

• Butternut Squash Gratin crowned with Candied Pecans
• Grilled Parmesan Polenta Squares
• Roasted Red Bliss Potatoes with Garlic and Herbs
• Fruited Wild Rice
• Maple Whipped Sweet Potatoes
• Corn Pudding Souffle topped with Monterey Jack Cheese
• Roasted Garlic Mashed Potatoes
• Rice Cakes encrusted with Pecans and Raisins
• Rice Pilaf with Wild Mushrooms
• Potato Torta with Three Cheeses & Caramelized Onions
• Gingered Cous Cous with Raisins & Chick Peas
• Jasmine Rice flecked with Coconut
• Lemon Basmati Rice
• Golden Bulghur with Scallions, Plum tomatoes & Pine Nuts

Salads

• Mixed Baby Greens with Raspberry Vinaigrette, Chevre & Candied Walnuts
• Leaves of Romaine, Gourmet Croutons, Anchovy Dressing & Parma Cheese
• Sliced Poached Pears & Crumbled Gorgonzola over Mesclun Greens with Gorgonzola Dressing
• Vine Ripened Tomatoes & Smoked Mozzarella with Basil Vinaigrette
• Mache, Avocado & Hearts of Palm with Garlic-Cilantro Dressing
• Baby Greens with Goat Cheese, Sun-dried Tomato & Orange Vinaigrette
• Spinach and Frisee Salad with Baby Beets & Mustard Vinaigrette