ALL OCCASION BUFFET
Stationed
Marinated Vegetables
with Mediterranean Relish and an Creamy Apricot Curry Dip
{The relish consists of tomatoes, {fresh and sundried},
basil, olive oil, garlic, lemon zest, pine nuts etc}
Butlered Style
Hot Hors D'oeuvres
{please select four of the following}
Vegetarian Asian Spring Rolls
with Mandarin Style Peanut Sauce
Octoberfest Sausage
Baked in Mustard Glazed Pastry and Thyme
Greek Phyllo Pastry with Sun Dried Tomatoes,
Feta, Spinach, Mushrooms and Balsamic Vinegar
Teriyaki Style Beef Rounds
with Roasted Garlic and Chives
Sea Scallops
with Proscuitto and Citrus
Cold Canapes
{please select four of the following}
Prime Sirloin of Choice Beef Roulades
with Grainy Mustard and Sweet Pickles
N.B.Smoked Salmon with Roasted Seaweed,
marinated Red Onion and Creamed Cheese
Roasted Breast of Chicken
with Cranberry-Apple Relish on Crostini
Black Tiger Shrimp
and Pineapple Salsa
Atlantic Lobster
and Avacado Éclairs
Smoked Duck
with Mango Relish on Crostini
Selection of Breads
Salads
{please select three of the following}
Marinated Tomatoes with Feta Cheese,
Basil and Balsamic Vinegar
Traditional Caesar Salad with Romaine,
Bacon, Parmesan Cheese, Croutons and Garlic Dressing
Greek Salad with Cucumbers, Tomatoes,
Bell Peppers, Kalamata Olives, Red Onion, Celery Hearts
and Fresh Herbs, marinating in a Raspberry-Avacado Vinaigrette
Spinach Leaves with Orange Segments,
Toasted Almonds and an Orange-Mint Creamy Dressing
Traditional Potato Salad
with Green Onions
Rotoni Pasta Salad with Marinated Mushrooms
and a Sun Dried Tomato with a Kalamata Black Olive Pesto
Mains
{please select two of the following}
Breast of Chicken
with Lemon Zest and a Cranberry-Apple Relish on the side
Filet of Atlantic Salmon
in White Wine, Lemon-Caper Butter and Tarragon
baked in Parchment Paper
Sirloin Roast of Beef
with a Field Mushroom sauce,
glazed with a Thyme Crust
Roast Leg of Old Fashioned Ham
with a Tarragon-Pommery Mustard Glaze
Penne Pasta
with a Light Swiss and Grated Parmesan Cheese Sauce,
finished with Pesto
Desserts
{please select two of the following}
Belgian Chocolate Sour Cream Cake
with a Vanilla Custard Sauce
Traditional French Lemon Tarts
with Fresh Lemons and Cream
New York Style Chocolate Amaretto OR Citrus Cheesecake
with Peach and Raspberry Sauce
Traditional English Trifle
with Fresh Fruit, Chantilly Cream and Genoise Cake
Presentation of Carved Seasonal Fruit
with a Yogurt-Ginger Sauce on the side
Beverages
Coffee and Tea
Cranberry and Orange Seltzer Punch