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BUFFET MENU

               Salads
           (choice of 1-2 items)
  • Classic caesar salad with homemade dressing, croutons and parmesan cheese.

  • Mixed green salad with roasted pears, candied pecans, gorgonzola cheese and champagne vinaigrette.

  • Spinach salad tossed with raspberry vinaigrette, fresh brie, toasted pine nuts, fresh raspberries, fried leeks and beech mushrooms.

  • Romaine lettuce tossed with shaved radish, peppers, picked cilantro, toasted pine nuts, cotija cheese and a cumin vinaigrette.

  • Bibb lettuce with shaved fennel, avocado, orange and grapefruit segments, feta cheese and extra virgin olive oil.

  • Orzo pasta salad with grilled vegetables, feta cheese, tomatoes, red wine vinaigrette.


    Entrees
    (choice of 1-2 items)

  • Whole roasted beef tenderloin with a rosemary demi glace.

  • Whole roasted New York loin with a red pepper-caper sauce.

  • Grilled chicken with a white wine, mushroom, tarragon sauce.

  • Chicken picata with lemon-caper sauce, roasted mushrooms and artichoke hearts.

  • Seared wild salmon on a bed of sautéed greens and a roasted tomato-balsamic sauce.

  • Seared wild striped bass with ginger-buerre blanc and braised bok choy.


    Dessert

  • Bread pudding with ice cream and caramel sauce.

  • Double chocolate mousse cake with raspberry coulis and whipped cream.

  • New York cheesecake with whipped cream and chocolate sauceSmall passed. dessert;

  • Small cookies- chocolate chip, white chocolate macadamia, oatmeal raisin, p-nut butter.

  • Assorted truffle.

  • Chocolate covered cream puffs.

  • Assorted dessert bars.

  • Chocolate brownies.

  • Coconut macaroons.

  • Assorted petit fors.
 
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