buffet


Lunch & Dinner Buffet
ROSEMARY AND PEPPER ENCRUSTED ROASTED BEEF TENDERLOIN WITH HORSERADDISH CREAM OR LINGONBERRIES
HERB AND CIDER ROASTED FRESH TURKEY WITH CORNBREAD-CHESTNUT STUFFING AND WILD & MUSHROOM GRAVY
BAJA TORILLA WRAPPED SALMON TOURNADO  WITH PINEAPPLE - TOMATO SALASA

SOUTHWESTERN GRILLED STEAK, CHICKEN OR SHRIMP FAJITAS WITH FRESH GUACAMOLE, HOMEMADE SLASAS, CREAM AND SHREDDED CHEDDAR AND MONTEREY JACK CHEESE
ROSEMARY ROASTED NEW ZEALAND LEG OF LAMB WITH APPLE-MINT SAUCE


MORROCAN CHICKEN TANGINE WITH MEDITERRANEAN OLIVES AND DRIED FRUITS

EYPTIAN SPICED WHOLE SALMON BAKED WITH ONIONS, TOMATO AND PRESERVED LEMON
GREEK STYLE LAMB, BEEF OR EGGPLANT MOUSSAKA WITH LENTILS, TOMATO AND BECHAMEL



TRADITIONAL BAKED LAMB OR BEEF PASTITSIO
CALCUTTA STYLE CHICKEN OR SHRIMP CURRY




TANDOORI STYLE ROASTED CHICKEN WITH CUCUMBER - MINT RAITA LAMB DHANSAK CURRY
CAULIFLOWER, EGGPLANT AND GREN BEAN CURRY

MARINATED GRILLED OCEAN SWORDFISH, SALMON OR AHI TUNA STEAKS WITH TOMATO-BASIL CONCASSE OR FRESH PESTO



JERK CHICKEN GRILLED IN CARRIBEAN SPICES WITH FRESH MANGO SALSA

WHOLE POACHED FRESH ATLANTIC SALMON WITH SAUCE VERT
ISLAND COCONUT FRIED SHRIMP WITH LEMONGRASS VINAIGRETTE


THAI BEEF OR CHICKEN IN RED COCONUT CURRY


JAPANESE TERIYAKI BEEF TENDERLOIN, FRESH SALMON STEAK OR WHOLE CHICKEN WITH GRILLED PINEAPPLE


BUTTERMILK SOUTHERN FRIED CHICKEN IN TEN HERBS AND SPICES

TANGY AND SMOKY CAROLINA BBQ CHICKEN
PAELLA CON CAMARONES OR ALA VALENCIANA



SMOKEY BASQUE CHICKEN AND TURKEY SAUSAGE AND PEPPERS

LOUSIANNA SHRIMP AND ANDOUILLE SAUSAGE GUMBO


MARYLAND CRABCAKES WITH JALAPENO-LIME TARTAR SAUCE


CAJUN BLACKENED GULF JUMBO SHRIMP WITH ROASTED PEPPER REMOULADE
SAUTEED CHICKEN FRANCHAISE WITH LEMON AND CRAPER SAUCE



SAUTEED JUMBO SHRIMP IN SCAMPI GARLIC BUTTER SAUCE
SICILIAN BAKED CHICKEN OR EGGPALNT PARMIGINA WITH HOMEMADE FRESH MARINARA AND THREE CHEESES


HOMESTYLE SICILIAN MEAT OR GARDEN VEGETABLE LASAGNE

COQ AU VIN (French Braised Chicken in Red Wine)




BISTRO CASSOULET

Side Dishes
PENNE ALA VODKA WITH FRESH TOMATOES AND BABY PEAS
WILD MUSHROOM RISCOTTO WITH REGIANNO PARMIGIANO
CAPPELINI WITH BROCCOLI DI RABE AND SUNDRIED TOMATO

SICILIAN EGGPLANT ROLANTINI
THREE-CHEESE POLENTA CASSEROLE
BAKED MACARONI AND CHEESE

PENNE QUATRO FORMAGGIO
WILD MUSHROOM RAVIOLI WITH PESTO CREAM

ORANGE SESAME NOODLES WITH VEGETABLE JULIENNE
TRIO OF ROSEMARY ROASTED POTATOES WITH FRIED SHALLOTS
OLD FASHIONED SCALLOPED POTATOES
GARLIC MASHED POTATOES WITH ARUGULA

HOMEMADE POTATO LATKES

ORZO WITH SUNDRIED TOMATOES, FETA AND KALAMATA OLIVES

GRILLED SEASONAL VEGETABLES WITH FRESH HERBS
SPINACH, MUSHROOM AND FETA PIE
BUTTERNUT SQUASH AND SWEET POTATO PUREE WITH SHALLOTS

OVEN ROASTED ROOT VEGETABLES WITH SAGE BUTTER
GRILLED ASIAN BABY VEGETABLES WITH TOFU , GINGER AND BLACK BEANS
SAVORY TOMATO AND CHEVRE TART
CURRIED VEGETABLE COUS COUS


THAI VEGETABLES IN COCONUT RED OR GREEN CURRY

WILD AND BROWN RICE PILAF WITH APRICOTS, CRANBERRIES AND PECANS


SEVEN VEGETABLE AND THREE CHEESE CASSEROLE
SAUTEED HARICOTS VERT ALMONDINE WITH SAUTEED CHERRY TOMATOES

Main Courses / Side Salads
FRESH GRILLED AHI TUNA OR ATLANTIC SALMON SALADE NICOISE
PACIFIC CRAB, SHRIMP OR LOBSTER LOUIS
THAI GRILLED SHRIMP, CHICKEN OR STEAK SALAD WITH CHILE-LIME VINAIGRETTE
TUSCAN VEGETABLE ANTIPASTO OF: ASSORTED ITALIAN CHEESES, ROASTED VEGETABLES AND OLIVES
ISLAND GRILLED SHRIMP, JICAMA AND PAPAYA SALAD WITH MINT
MEDITERRANEAN ANTIPASTO PLATE OF: HOMEMADE HUMMOS, SPICED EGGPLANT, CHOPPED SALAD, DOLMAS
TRADITIONAL CHINESE CHICKEN SALAD
GRILLED CHICKEN, POPCORN SHRIMP OR ATLANTIC SALMON OVER CLASSIC CAESAR SALAD
PASTA SALAD WITH SPICY GRILLED SHRIMP BLACK BEANS, AND ROASTED CORN
SOUTHWESTERN GRILLED STEAK OR CHICKEN TOSTADA SALAD
SUMMER PEACH AND TOMATO SALAD
MIXED BABY MESCULIN GREENS WITH FRESH RASBERRIES
FRENCH LENTIL AND VEGETABLE SALAD
FRENCH BEANS WITH ASSORTED FRESH BEETS AND CHEVRE
ROASTED CORN, EDAMAME, BLACK EYES PEA AND CHERRY TOMATO SALAD WITH CUMIN VINAIGRETTE
HANDMADE MOZZARELLA AND HEIRLOOM GARDEN TOMATOES WITH FRESH BASIL
ROASTED ARTICHOKE, CHICK PEA AND HEARTS OF PALM WITH CHERRY TOMATO