Themed Buffets

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


  • 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