Themed Buffets

 

 

A South of the Border Fiesta Buffet

Reception Fare

• An Array of Crisp Vegetable Crudités with a Roasted Red Pepper Dip
• A Chef’s station featuring Wild Mushroom Quesadilla laced with Wilted Spinach and Monterrey Jack Cheese – prepared to order by a uniformed chef and served with Fire Roasted Salsa

Dinner

• Southwest Six Leaf Salad with Crisp Jicama Sticks, Cucumber Wheels, Cherry Tomatoes and Toasted Pumpkin Seeds; Roasted Garlic and Citrus Vinaigrette
• Sliced Vine Ripe Tomato Salad with Avocado, Mayan Pickled Red Onion, Toasted Pinenuts and a Creamy Cilantro Dressing
• Roasted Corn and Black Bean Salad with Crumbled Sierra Cheese
• Beef and Chicken Fajitas al Carbon with all the fixings including:

• Pico de Gallo
• Grilled Peppers and Onions
• Guacamole
• Warm Corn and Flour Tortillas
• Sour Cream
• Refried Beans
• Salsa Picante
• Spanish Rice

Dessert Buffet Service

• Platters of Fancy Miniature Blondies, Brownies and Freshly Baked Cookies
• A Lavish Display of Sliced Fruit and Seasonal Berries with Fresh Raspberry Sauce and Melted Chocolate Fondue

 

A Mediterranean Inspired Reception and Dinner

Reception Fare

A Butler Service of Hors D’oeuvres to include:

• Baked Mushroom Caps filled with Spicy Fennel Sausage
• Toasted Sourdough Bruscetta topped with Goat Cheese, Olive Tapenade and Fire Roasted Peppers and
• Crisp Filo Pastry Triangles filled with Spinach and Melted Feta

A Display of Chilled Mediterranean Antipasto, to include:

• Cracked Pepper Genoa Salami Sticks
• Lemon Herb Scented Hearts of Palm
• Grilled Asparagus Spears
• Classic Greek Dolmas
• Diced Pepperjack Cheese
• Tuscan Marinated Mushrooms
• Jalapeño Spiked Olives, and
• Red Pepper Hummus with Toasted Pita Chips

Cold Fare

• Pinwheel Salad of Sliced Vine Ripe Tomato, Garden Basil and Fresh Mozzarella, with a Roasted Garlic and Balsamic Vinaigrette
• Traditional Greek Salad of Crisp Greens with Cucumber, Tomato, Shaved Purple Onion, Kalamata Olives and Crumbled Feta Cheese; with a Red Wine and Oregano Dressing
• Mideast Couscous Salad with Minced Vegetables, Spearmint and a fresh Citrus and Olive Oil Dressing

Hot Buffet

• Pan Seared Breast of Chicken with an Artichoke Heart, Caper and Lemon Butter Sauce
• Grilled Beef Brochettes with a Leek and Wild Mushroom Sauce
• Tri Colored Orzo Pilaf with Spinach, Red Pepper and Toasted Pine Nuts
• Tiny French Green Beans with a Sautéed Nicoise Vegetable Ratatouille
• Baskets of Assorted Hearth Baked Rolls with Pesto Oil and Sweet Creamery Butter

 

A Spring-Summer Al Fresco Gourmet Dinner Buffet

On the Bar

• House Roasted Curry Scented Almonds

Butler Passed Hors D’oeuvres

• Chilled Lemon and Basil Marinated Crab Stuffed in Cherry Tomatoes
• Filo Pastry Packets stuffed with Spinach and Melted Feta
• Grilled Lamb Brochettes wrapped with Eggplant on Rosemary Twigs
• Hazelnut Croutons topped with Olive Tapenade and Roasted Peppers

Salad Fare

• Vegetable Antipasto Platters, to include Grilled Fennel and Asparagus, Balsamic Marinated Baby Onions, Country Olive Medley, Roasted Peppers, Marinated Artichoke Hearts, Peppered Genoa Salami Sticks and Tuscan Marinated Mushrooms
• Spinach and Radicchio Salad with Pears, Caramelized Walnuts and Gorgonzola
• Fresh Tomato, Basil and Buffalo Mozzarella, with Toasted Pine Nuts and Balsamic Vinaigrette
• Chilled Couscous Salad with Cucumber, Tomatoes, Fresh Mint, and Citrus Dressing

Main Fare

• Cold Poached Salmon on Baby Greens and Arugula with a Red Pepper and Caper Mayonnaise
• Individual Portobello Mushroom and Goat Cheese Tartlets
• Garden Vegetable Ratatouille
• Carved Bistro Beef Tenders with a Leek and Wild Mushroom Ragaout
• Saffron Risotto – laced with Shrimp, Asparagus and Asiago Cheese, Served on Wilted Spinach
• A Display of fancy Hearth Breads, Rolls and Focaccia with Flavored Oils and Sweet Creamery Butte

Served Dessert

• A Trio of Fresh Fruit Sorbets – garnished with seasonal Berries and Freshly Baked Biscotti