Menus

Minimum 40 guests

Select SIX of the following:

1. Tuscan Sundried Tomato & Olive Penne Salad
2. Couscous, Nut & Cranberry Citrus Grain Salad
3. European Mixed Greens with three dressings (Chef’s choice)
4. Traditional Caesar Salad with croutons
5. German Potato Salad with bacon, eggs, & green onion
6. Oriental Ginger, Sweet Chili Egg Noodle Salad with sesame seeds and mixed Asian cut vegetables
7. Shrimp and Corn Cajun Creamy Salad with bell peppers, sweet onion, and a mild Louisiana heat
8. Spinach, Egg, Bacon, and Mushroom Salad served with three different dressings (Chef’s choice)
9. Crispy Green Beans with almonds and oranges in a kiwi citrus vinaigrette
10. Traditional Greek Salad with feta cheese
11. Bocconcini and Roma Tomato Salad with sweet red onion in an emulsified balsamic vinaigrette
12. Broccoli and Cauliflower with shredded carrot in an Italian three herb vinaigrette

Select TWO of the following:

1. Rice Pilaf
2. Mexi Rice
3. Wild Mushroom & Garlic Rice
4. Cajun Roasted Potatoes
5. Italian Garlic Roasted Potatoes
6. Greek Roasted Potatoes with a hint of Citrus

Select ONE of the following:

1. Vegetarian Lasagna, in a creamy Alfredo sauce with an array of mixed vegetables and topped with a three cheese crusting
2. Meat Lasagna, a robust tomato sauce served with AA ground beef and market vegetables finished with a three cheese crusting
3. Fussili Noodles in a green bean smoked salmon Alfredo sauce
4. Penne Arrabiatta, a spicy robust tomato sauce with market vegetables and chorizo sausage
5. Meat Tortellini in a blush sauce (tomato and Alfredo) finished with tarragon and garlic
6. Rigatoni with Baby Shrimp and sundried tomatoes in a tarragon blush sauce

Select TWO of the following:

1. Chef Carved Baron of Beef slow roasted with rosemary and garlic served with horse radish, Dijon mustard, Au Jus
2. Italian Herb Nine Cut of Chicken (chicken bone in)
3. Chicken in a Robust Tomato Sauce with smoked bacon (chicken bone in)
4. Oven Roasted Turkey Breast with apple sage stuffing
5. Lightly Cajun Basa Fillet with a tarragon lemon butter
6. Poached Basa Fillet with béarnaise sauce and baby shrimp
7. Chef Carved Cajun Pork Loin slow roasted with a Cajun Creole sauce (tomato, olive, red onion, and red wine tomato sauce)
8. Cognac Peppercorn Sirloin Tips with roasted red onion and bell peppers
9. Lemon dill poached salmon and scallops, finished with a creamy lobster sauce
10. Honey Dijon Grilled Ham Steak

Items are included in the Buffet:

• Fresh baked dinners rolls served with whipped butter
• Fresh cut market vegetables and dip.
• A decorative pickle, olive and hot pepper tray.
• A decorative domestic and imported cheese mirror garnished with grapes
• A fresh sliced deli meat tray, includes apple smoked turkey, pastrami, black forest ham, Genoa salami
• A West Coast seafood mirror (head on whole steamed wild salmon, prawns, BBQ salmon tips, Indian candy and New Zealand Kiwi mussels)
• Fresh steamed market vegetables with herbed butter
• Assortment of dessert squares, buffet cakes and French pastries
• Seasonal fresh fruit mirror
• Freshly brewed coffee and traditional teas