Traditional Buffet Menu

Passed Hors D’oeuvres
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Crab Wonton with Apricot Dip
Beef and Horseradish Crostini
Quesadillas Mango, Brie and Green Chili
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Buffet Served
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Gourmet Green Salad
Tossed with our own Red Wine Vinaigrette Dressing
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A Blend of Vegetables in Season
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Seasonal Fresh Fruit
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Potato and Wild Mushroom Gratin
Potatoes and Mushroom layered with Cream and Garlic
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Marinated New York Strip
Served with Side of Horseradish Cream and Maderia Sauce
Carved to Order
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Zucchini Scaled Salmon
Fresh King Salmon Filet, Baked with Horseradish Cream
Topped with Thin Sliced Zucchini and Dill
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Cascade of Breads and Rolls


Deluxe Buffet Menu

Passed Hors D’Oeuvres
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Basil Marinated Shrimp
The best quality large, marinated shrimp,
finished at the site
Duck Pate on Belgian Endive
Wild Mushrooms in Puff Pastry Shell
Goat Cheese Cigars
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Mashed Potato Martini Bar
With the following toppings:
Shrimp and Dill
Velvety Mushrooms
Chicken Curry
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Buffet Dinner
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Fresh Fruit Display
An elaborate array of Fruits and Berries
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Cascade of Bread and Rolls
Our fresh baked breads and rolls uniquely displayed
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Lingnon Berry and Port Glazed Chicken Medallions
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Caper Marinated Filet Mignon
Marinated Filet sliced then,
marinated a second time with our delicious caper marinade,
Served chilled, this dish is outstanding!
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Baked Salmon Filet
Garnished with Creame Fraiche and Golden Caviar


Sit-Down Served Menus

Menu 1
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Passed Hors D’Oeuvres
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Smoked Salmon Wrapped Asparagus
Avocado and Shrimp Crostini
Spinach in Phyllo
Bartlet Pear with English Stilton
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Sit-Down Served
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Chopped Mediterranean Salad
Served with Rolls and Butter
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Filet Mignon Sautéed with Roasted Shallots,
Bacon and Port Sauce
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Potato Cakes
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Blend of Vegetables


Menu 2
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Passed Hors D’Oeuvres
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Twice Baked Truffle Potatoes
Served with Pancetta and Asagio
Grilled Zucchini and Roasted Red Peppers Canapés
Crab Cakes
Beef Bulgogi in lettuce leaves
Served with soy-ginger dipping sauce
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Sit Down Served
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Spinach Salad
Tossed with Wild Mushrooms and Toasted Pine Nuts
Served with Rolls and Butter
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Lemon Sage Cornish Game Hens
Served with Tomato Porcini Sauce
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Braised Potatoes with Leek and Carrots
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Blend of Vegetables