Buffet dinner menu
**All menus include appropriate bread accompaniment.
**These are just a few examples of our creativity and variety.
**To further enhance your meal, let us suggest a green salad to compliment your buffet dinner
**Ask us for dessert recommendations!
Buffet #1 $31.50/person
Penne with crushed oven roasted tomatoes, garlic, chicken, olive oil & basil
Sausage & spinach stuffed shells with Rosa sauce (creamy tomato)
Egplant & pesto stack with roasted red peppers and mushrooms
Vegetarian antipasto sald with marinated vegetables, cheeses and olives
Tomato, mozzarella & fresh basil salad
White bean, carrot & fresh spinach salad with caramelized onion- Chardonnay vinaigrette
Buffet #2 $32.50/person
Lime chicken eith cumin seed crust and blue cornbread stuffing
Simmered beef brisket in a tomatillo sauce with potatoes and onion
Corn crepes filled with squash, olives, tomatillio & tomato with garlic cream sauce
and chipotle
Grilled chile-rubbed vegetable medley
Black bean & corn salad
Buffet #3 $33.00/person
Chile rubbed pork tenderloin
Grilled jerk-spiced chicken
Lemongrass & ginger halibut
Assortment of tropical inspired salsas: Pineapple avocado, Mango red pepper, Roasted corn black bean
Beef picadillo
Sweet potato enchiladas with plantain chutney
Caribbean coconut rice & “peas” (kidney beans)
Colorful mixed vegetable saute
Buffet #4 $33.50/person
Chile-lime grilled chicken with pineapple-jalapeno salsa
Sesame-honey-lemon glazed sea bass topped with gingered shitake mushrooms
Orange beef with snow peas
Vegetable fried rice
Asian eggplant with sesame sauce, crushed peanuts and scallions
Colorful vegetable stir fry dusted with seseame seeds
Buffet #5 $34.00/person
Braised lamb with herb de Provence, baby carrots and small potates
Rosemary chicken Provencal
Slow roasted boneless beef sort ribs, tomatoes and garlic
Mixed seafood bouillabaisse-shrimp, crabmeat, mussels (just the meat)& sea bass (or similar)
in a flavorful and thick broth
Vegetable stew with artichoke hearts, chickpeas, olives, tomatoes, capers and potates
Potato gratin with goat cheese, tomatoes and olives
Herbed wild rice
Haricot verts with almonds and tarragon
