Catering Dinner Buffets

Mixed Field Greens with Hearts of Palm, Chestnut Slices, Baby Corn
And Topped with Bean Thread Noodles with an Asian Vinaigrette
Macadamia Crusted Chicken Breast topped with Tropical Mango Salsa
Steamed Jamaican White Fish wrapped in Banana Leaves
with Leeks, Fresh Herbs & Lemon
Coconut Basmati Rice
Snow Peas & Carrots with Ginger & Garlic
Spinach Soufflé
Fresh Baked Artisan Breads and Rolls With Butter

Caprese Salad with Sliced Roma Tomatoes, Baby Mozzarella
and Fresh Basil Leaves with a Balsamic Vinaigrette
Sautéed Chateau Beef Tenderloin Medallions
with Steak Butter, 7-Pepper Demi-Glaze, Tomatoes, Onions,
Roasted Garlic Cloves and Gorgonzola Crumbles
Shrimp Sautéed with Garlic, Shallots, Tomato, Virgin Olive Oil
Caramelized Garlic Whipped Potatoes
Sugar Snap Peas & Carrots
Broccoli and Mushrooms with Cashews
Fresh Baked Artisan Breads and Rolls With Butter

Crisp Romaine Lettuce, White Corn, Freshly Baked Croutons
and Toasted Pumpkin Seeds in a Spicy Caesar Dressing
Charbroiled Flat Iron Steaks with Chipotle Demi-Glaze
Pecan Crusted Mahi-Mahi
Three Onion Whipped Potatoes
Spaghetti Squash with Spicy Tomato Sauce
Steamed Cauliflower & Broccoli
Whole Hearth Baked Breads with Creamery Butter

Mesclun Greens
With Pear, Roasted Pine Nuts, Bleu Cheese Croutons and Port Wine Vinaigrette
Leg of Lamb [Carved Tableside by a Uniformed Chef]
Served with Fresh Mint Demi-Glaze
Atlantic White Fish Provencal
Lemon Herbed Potatoes
Minted Rice with Peas
Spinach Soufflé
Fresh Steamed Green Beans
Tuscan Hearth Baked Breads with Creamery Butter

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