Sample Buffet Menu #1

Passed Hors D'oeuvres
Chilled Vietnamese Springrolls

Cellophane Noodles, Mint, Basil, Marinated Carrots, Avocado and Cucumber
Encased in a Delicate Rice Paper, Served with a Spicy Peanut Sauce
Presented on Porcelian Spoons

Ginger Chicken Skewers

Coriander and Ginger Marinated Chicken Skewered with Green Mango,
Grilled and Served with a Cilantro-Coconut Chutney

Wrapped Scallops

Pancetta Wrapped Diver Scallops
Served on the Half Shell with Garlic Brule

Wild Smoked Salmon

Wrapped Around Elegant Small Forks
Lemon Dust

Small Plates

Mini Tumbler Glasses
Filled with Market Fresh Vegetable Crudite
Sundried Tomato Dipping Sauce

Lollipops

Goat Cheese and Mascarpone, Sundried Tomato and Pesto
Coated with Toasted Almonds and Pistachio Nuts
Foie Gras with Cranberry

Sicilian Swordfish Skewers

Scented with Lemon, Capers and Herbs
Served in Parmesan Brioche Crumbs

Japanese Beef Salad Rolls

Crisp Asian Vegetables with Hoisin Dipping Sauce

Ravioli

Housemade Seafood Ravioli with a Cabernet Tomato Relish
Freshly Grated Parmesan Cheese

Carvery

Grilled Tenderloin of Beef
Served with a Trio of Sauces
Freshly Baked Breads and Breadsticks

Sample Buffet Menu #2

Passed Hors d’oeuvres

Birds Eye

Plantain Nest with Tomato Rubbed Ruby Halibut and
Port Reduction Drizzle

Sliders

Mini Veal Hamburgers with Crisp Pancetta,
Caramelized Shallots and Toasted Cabrales

Lobster Roll

Lobster Salad Gently Folded in a Toasted Brioche Roll

Buffet

Jerusalem Greens Spring Greens Blended with Black Jerusalem Artichokes,
Cracked Mustard Seed, Split Leeks Tossed in a Warm Bacon Dressing

Colored Organic

Grilled Organic Root Vegetables, Asparagus,
Green Beans, Roasted Shallots, Baby Red and Gold Beets,
Parsnips, Sunshine and Acorn Squash

Shooters

Demitasse Shots of Butternut Bisque and Toasted Crab
Spring Tomato Basil Bisque with Fried Leek Straw

Truffle Gratin

Black Truffle and Fennel Gratin Potatoes

Agnolotti Spill

Agnolotti Pasta Filled with Crimini and Oyster Mushrooms Tossed
in a Chimichurri sauce with Sundried Grape Tomatoes

Carvery

Pancetta Wrapped Tenderloin with Porcini Demi-Glace

Sample Buffet Menu #3

Passed Hors d’ouevres

Steak Sandwich

Open Faced Baguette Roll with Grilled and Sliced Tenderloin,
Creole Remoulade Topped with Buffalo Mozzarella

Mini Plates

Duo of Scallops
Ceviche Style Whole Lime Scallops
Scallops Grilled and Topped with Cranberry Sugar

Spoon It

Asian Chicken Salad over Marinated Vermicelli Noodles on Challah Spoons

Buffet

Spring Salad, Shaved Fennel, Blood Oranges,
Pomegranate Seeds, Shaved Pecorino with a Blend of Wild Greens
Laced in Blueberry Vinaigrette Drizzle

Dueling Kabobs

Tomato and Mozzarella Balls Rolled in Basil Pesto
Zucchini and Grilled Portobello with Bell Pepper Pieces
Roasted and Tossed in Balsamic Vinegar

Two Times

Mini Twice Baked Yukon Gold Potatoes
Mini Twice Baked Peruvian Purple Potatoes

Chop Chop

Bourbon Spiked Chicken Chop with Vegetable Ratatouille Topped with Bourbon Demi-Glace

Ribbons

Pappardelle Pasta Tossed in Fire Roasted Tomato Oil Blend
With English Peas, Hearts of Palm Topped with Arugula Mascarpone

Sample Buffet Menu #4

Continental
Passed Hors D’ Oeuvres

Pepper Crusted Bacon Wrapped Scallops
With an Onion Marmalade Sauce
Warm Mini Beef Wellingtons

From the Buffet

Fresh Spinach Salad with Confetti of Peppers, Goat Cheese and
Warm Polenta Croutons Tossed in a Creamy Balsamic Vinaigrette

Sides of Whole Grilled Salmon on a Bed of Garden Dill
With Sides of Chopped Tomato, Onion, Capers, Dill Cream Sauce and Fresh Lemon

Rosemary Rubbed Sirloin of Beef
On a Bed of Roasted Root Vegetables

Layered Gruyere Potatoes
OR
Twice Baked Potatoes

Herbed Dinner Rolls and Butter Croissants