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LUNCH AND DINNER BUFFET MAIN COURSES

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 TORTILLA WRAPPED SALMON TOURNADO WITH PINEAPPLE - TOMATO SALASA

SOUTHWESTERN GRILLED STEAK, CHICKEN OR SHRIMP FAJITAS WITH FRESH GUACAMOLE, HOMEMADE SALSAS, CREAM AND SHREDDED CHEDDAR AND MONTEREY JACK CHEESE

ROSEMARY ROASTED NEW ZEALAND LEG OF LAMB WITH APPLE-MINT SAUCE

MOROCCAN CHICKEN TANGINE WITH MEDITERRANEAN OLIVES AND DRIED FRUITS

EGYPTIAN 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

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

JERK CHICKEN GRILLED IN CARRIBBEAN 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 CRAB CAKES 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 EGGPLANT PARMIGIANA 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

 

SOUTHWESTERN GRILLED STEAK OR CHICKEN TOSTADA SALAD

 

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

 

ISLAND GRILLED SHRIMP, JICAMA AND PAPAYA SALAD WITH MINT

 

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

SIDES AND SALADS

PENNE ALA VODKA WITH FRESH TOMATOES AND BABY PEAS

WILD MUSHROOM RISCOTTO WITH REGIANNO PARMIGIANO

CAPPELINI WITH BROCCOLI DI RABE AND SUN DRIED 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 SUN DRIED 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 COUSCOUS

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

CAULIFLOWER, EGGPLANT AND GREEN BEAN CURRY

TUSCAN VEGETABLE ANTIPASTO OF: ASSORTED ITALIAN CHEESES, ROASTED VEGETABLES AND OLIVES

MEDITERRANEAN ANTIPASTO PLATE OF: HOMEMADE HUMMOS, SPICED EGGPLANT, CHOPPED SALAD AND DOLMAS

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